Ingredients
- Chicken (1 whole)
- Neutral frying oil (2 quarts)
- Egg white (1)
- Flour (1.5 cups)
- Brown sugar (1 tablespoon)
- Salt (1 tablespoon)
- Paprika (1 tablespoon)
- Onion salt (2 teaspoons)
- Chili powder (1 teaspoon)
- Black pepper (1 teaspoon)
- Celery salt (0.5 teaspoon)
- Sage (0.5 teaspoon)
- Garlic powder (0.5 teaspoon)
- Allspice (0.5 teaspoon)
- Oregano (0.5 teaspoon)
- Basil (0.5 teaspoon)
- Marjoram (0.5 teaspoon)
Instructions
Steps
- Preheat your fryer to 350°F (175°C).
- In a bowl, thoroughly combine all the spices: paprika, onion salt, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram.
- 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 from 1 egg and lightly coat the chicken pieces in it.
- Transfer the coated chicken to the flour mixture and ensure it's well-covered. Repeat this process for all chicken pieces.
- Allow the coated chicken to rest for about 5 minutes to help the crust adhere better.
- Fry the chicken in batches: breasts and wings will take about 12-14 minutes, while legs and thighs may need a bit longer. Use a meat thermometer to check that it reaches 165°F (74°C) in the thickest part.
- Once cooked, place the chicken on paper towels to drain excess oil. Serve hot.