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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.