Boneless Fried Chicken with 12 Herbs and Spices
How To Make John's "Sundays With Mom" Champagne Cocktail | John …
How To Make French Onion Monte Cristo with Spring Greens Salad |…
Justin Long's Mom Adorably Reveals What He Was Like When He Was …
We Celebrate a Teacher Who Makes Every One of Her Students a Per…
How To Make Boozy Berries | Rachael Ray
A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…
A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…
4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …
How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…
How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
Deals From Rue La La: Cooling Sheets For Hot Sleepers, Adorable …
How To Make Gluten-Free Lemon Bars | low-carb, low-sugar, dairy-…
How To Make Tacos Veracruz | Rachael Ray
Teacher Working With Local Food Bank To Feed Hungry Kids Says Yo…
3rd Grade Teacher Saves School Custodian's Life With Kidney Dona…
How To Make Rach's Chicken Chop Suey | Rachael Ray
We Pamper + Surprise a 3rd Grade Teacher Who Saved Her Co-Worker…
How To Make Pepperoni French Bread Pizza | Rachael Ray
How To Make Cheesy Salsa Dip | Chef JJ Johnson
How To Make Chef Andrew Zimmern's Walking Tacos With Black Bean …
- 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)
- 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: 6 egg whites
- Frying oil, 2 quarts minimum
- For serving: Honey and hot sauce
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.