Boneless Fried Chicken with 12 Herbs and Spices

Photo by Mary Ann R.
Adapted from rachelrayshow.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from rachelrayshow.com

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.

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