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.