Ingredients

• 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

Directions

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.