Fried Chicken
Craggy golden crust hiding eleven-spice juicy chicken — the bucket recipe, decoded at home.
- Total
- 35 min
- Serves
- 4
The fried chicken everyone tries to reverse-engineer: pieces dredged in a flour blend secretly loaded with paprika, sage, celery salt and a whisper of brown sugar, then fried to a craggy, deeply golden crust over juicy meat. The spice mix is the whole legend. Make a big batch — it never lasts past the first plate.
Ingredients
- 1 whole Chicken
- 2 quarts neutral frying Oil
- 1 Egg White
- 1 1/2 cups Flour
- 1 tablespoon Brown Sugar
- 1 tablespoon Salt
- 1 tablespoon paprika
- 2 teaspoons onion salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
Instructions
- Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
- Combine spice mix with flour, brown sugar and salt.
- Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
- Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
- Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
Nutrition (per serving)
- Calories
- 800
- Protein
- 40 g
- Fat
- 45 g
- Carbs
- 50 g
Adapted from tablespoon.com. Rewritten and re-photographed by MealIdeas.
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