Fried Chicken

Instructions

1. 1

   Preheat the Fryer

   1 min

   Set your fryer to heat up to 350°F (175°C). This temperature is crucial for achieving that crispy exterior while ensuring the chicken cooks through properly.

2. 2

   Prepare the Spice Mix

   4 min

   In a mixing bowl, thoroughly combine the paprika, onion salt, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram. This spice blend will infuse the chicken with rich flavors.

3. 3

   Combine Flour and Seasoning

   8 min

   In the same bowl, add 1 1/2 cups of flour, 1 tablespoon of brown sugar, and 1 tablespoon of salt to the spice mix. Stir the mixture well until all ingredients are evenly distributed, creating a seasoned flour blend.

4. 4

   Coat Chicken with Egg White

   4 min

   Take the egg white and use it to lightly coat the pieces of the whole chicken. This step helps the flour mixture adhere better to the chicken, enhancing the crunch of the crust.

5. 5

   Dredge Chicken in Flour Mixture

   4 min

   Carefully dredge the egg-coated chicken pieces in the seasoned flour mixture, ensuring each piece is evenly coated. Shake off any excess flour to prevent clumping.

6. 6

   Rest Coated Chicken

   4 min

   Let the coated chicken pieces sit for about 5 minutes. This resting period allows the flour to set, which contributes to a better crust during frying.

7. 7

   Fry the Chicken

   22 min

   Fry the chicken in batches to avoid overcrowding, cooking the breasts and wings for about 12-14 minutes. For legs and thighs, cook slightly longer, ensuring the internal temperature reaches 165°F (74°C) for safe consumption.

8. 8

   Drain and Serve Chicken

   1 min

   Once the chicken is cooked, remove it from the fryer and let it drain on paper towels to absorb excess oil. Serve hot to enjoy the crispy, flavorful fried chicken at its best!