2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teapoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying
Preheat fryer to 350°F. Thoroughly mix together all spices. Combine spices 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.