Once in a while I like using one of my recipe’s that remind me of my childhood. Being partly raised in Kentucky, which is also home of the Kentucky Fried Chicken plant. I have always wondered how they made their chicken and their spices and although this is not their recipe,its pretty close.
I served the chicken with a side of mashed potatoes and sauteed zucchini and carrots from our garden. Optionally you can deep fry this recipe, but we don’t deep fry food typically.
1 Chicken (whole chicken/cut-up)
2 Egg white (whipped)
1Tbsp Brown Sugar
1Tbsp Kosher Salt
2tsp Onion Salt
1tsp Chili Powder
1tsp Black Pepper
1/2tsp Celery Salt
1/2tsp Dried Sage
1/2tsp Garlic Powder
1/2tsp Ground Allspice
1/2tsp Dried Basil
1/2tsp Dried Marjoram
1/4cup Olive oil
Preheat oven to 375 degrees.
Mix the flour and spices together in a large bowl.
Dip the chicken pieces into the whipped egg whites, then dredge them into the flour and spice mix and coat well. Let the floured chicken pieces rest for 5 minutes to let the coating dry a bit.
Place on a baking pan and lightly drizzle the top of the chicken with olive oil. Bake in the oven for 30 to 35 minutes. Make sure the internal temperature reaches 165 degrees, and the breading is golden brown.
We really enjoyed this tender and juicy chicken dish that had a nice crisp crust. All the spices lent a wonderful, but delicate flavor.