Boneless Fried Chicken with 12 Herbs and Spices

by Rachael Ray 6:05 PM, February 9, 2017

Aired May 26, 2017

Serves 4-6

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

12 Herbs and Spices:
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

6 egg whites
Honey and hot sauce, to serve
Frying oil, 2 quarts minimum


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.

Fennel and Rosemary Fried Chicken or Chicken Wings

Michael Symon’s Twice-Fried Chicken with Sriracha Honey

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