Ingredients
chicken1 whole
Neutral frying oil2 quarts
Egg white1
flour1.5 cups
brown sugar1 tablespoon
Salt1 tablespoon
paprika1 tablespoon
Onion salt2 teaspoons
chili powder1 teaspoon
black pepper1 teaspoon
Celery salt0.5 teaspoon
Sage0.5 teaspoon
Garlic powder0.5 teaspoon
Allspice0.5 teaspoon
Oregano0.5 teaspoon
Basil0.5 teaspoon
Marjoram0.5 teaspoon
Instructions
Steps
- Preheat your fryer to 350°F (175°C).
- In a bowl, combine the paprika, onion salt, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram to create the spice mix.
- Mix the spice blend with 1 1/2 cups of flour, 1 tablespoon of brown sugar, and 1 tablespoon of salt.
- Take the egg white and lightly coat the whole chicken pieces in it.
- Dredge the coated chicken pieces in the flour mixture, ensuring an even coating. Repeat this for all the chicken pieces.
- Allow the coated chicken to rest for about 5 minutes to help the crust adhere better.
- Fry the chicken in batches: cook breasts and wings for 12-14 minutes, while legs and thighs may take a bit longer. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Once done, remove the chicken and let it drain on paper towels. Serve hot for a delightful meal!