Ingredients

• 1 whole chicken, cut into pieces
• 2 quarts neutral frying oil
• 1 egg white
• 1 1/2 cups all-purpose flour
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp paprika
• 2 tsp onion salt
• 1 tsp chili powder
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp sage
• 1/2 tsp garlic powder
• 1/2 tsp allspice
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp marjoram

Equipment

• Deep heavy pot or fryer
• Frying or candy thermometer
• Meat thermometer
• Wire rack
• Tongs

Instructions

1. Heat the frying oil in a deep, heavy pot to 350F, using a thermometer to keep it steady since temperature swings make the crust greasy or burnt.
2. In a bowl, stir together all the spices (paprika, onion salt, chili powder, pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram) until evenly blended so no single flavor dominates.
3. Whisk this spice blend into the flour along with the brown sugar and salt until the mixture looks uniform and lightly speckled.
4. Lightly beat the egg white, then dip each chicken piece in it to coat, letting the excess drip off so the flour clings rather than clumps.
5. Press each piece firmly into the seasoned flour, turning several times and packing the coating on so it really adheres, which gives you that thick, craggy crust.
6. Set the coated pieces on a rack and let them rest 5 minutes so the surface dries slightly and the crust sets instead of sliding off in the oil.
7. Fry in batches without crowding, cooking breasts and wings 12 to 14 minutes and legs and thighs a few minutes longer, until the outside is deep golden and a thermometer in the thickest part reads 165F.
8. Transfer to a paper-towel-lined plate to drain briefly, then serve hot while the crust is at its crispiest.