Ingredients

• 1 (about 4 lbs) whole chicken, cut into 8 pieces
• 2 quarts neutral frying oil (vegetable or canola)
• 1 egg white
• 1 1/2 cups all-purpose 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 ground sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram

Equipment

• Deep heavy pot or fryer
• Deep-fry or candy thermometer
• Instant-read meat thermometer
• Wire rack
• Tongs
• Large mixing bowls

Instructions

1. Heat the oil in a deep heavy pot or fryer to 350°F, using a thermometer to keep it steady (the right temperature is what gives you a crisp crust instead of a greasy one).
2. In a large bowl, stir together all the herbs and spices (paprika, onion salt, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram) until evenly blended so every bite is seasoned.
3. Add the flour, brown sugar, and salt to the spice mix and whisk well to combine into your dredge.
4. Lightly beat the egg white in a shallow bowl, then dip each chicken piece to coat it in a thin layer (this helps the flour cling).
5. Drop each piece into the flour mixture and turn it several times, pressing firmly so the coating really sticks and builds up a thick crust.
6. Set the coated pieces on a rack and let them rest for 5 minutes, which lets the crust dry slightly so it fries up crunchy instead of sliding off.
7. Fry in batches so you do not crowd the pot: breasts and wings take about 12 to 14 minutes, while legs and thighs need a few minutes more.
8. Check doneness with a meat thermometer in the thickest part; the chicken is ready at 165°F and the crust should be deep golden brown.
9. Drain the fried pieces on paper towels for a minute to shed excess oil, then serve hot.