Crispy Southern Fried Chicken
Extra crispy spiced fried chicken coated with the ultimate secret blend of eleven herbs and spices.
Ingredients
1 whole chicken, jointed into pieces1.5kg
1.8L vegetable oil (for deep-frying)2L
1 egg white6 pack
190g plain flour1.5kg
1 tbsp brown sugar500g
1 tbsp salt750g
1 tbsp paprika40g
2 tsp onion salt70g
1 tsp chilli powder40g
1 tsp black pepper50g
1/2 tsp celery salt80g
1/2 tsp dried sage25g
1/2 tsp garlic powder50g
1/2 tsp ground allspice35g
1/2 tsp dried oregano20g
1/2 tsp dried basil20g
1/2 tsp dried marjoram20g
Method
- 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.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.63 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.46 est. · serves 4