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  • 12 pieces skin-on, boneless cut chicken breasts and thighs (ask your butcher to do this or use a sharp boning or paring knife to cut bones from breasts and thighs—do not use drummers)
For the spicy flour:
  • 2 cups all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons Kosher salt
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon granulated onion
  • 1 teaspoon chili powder (I use Gebhardt’s)
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dry thyme leaves
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
For frying:
  • For frying: 6 egg whites
  • Frying oil, 2 quarts minimum
For serving:
  • For serving: Honey and hot sauce


Serves: 4-6


Heat oil in Dutch oven or tabletop fryer to 350°F.

Whisk up flour, sugar with the 12 herbs and spices.

Beat egg whites in shallow dish.

Coat a few pieces of chicken at a time in egg whites then pat on even layer of spicy flour. Fry chicken pieces in batches for 10-12 minutes or until deep golden all over and to an internal temperature of 165°F.

Keep the chicken warm in 275°F oven on a rack set into baking sheet while you fry the rest of the chicken.

Serve chicken with honey and hot sauce.