- 8 pieces of chicken, ready to fry (thighs are my favorite part)
- 1 1⁄2 cups flour
- 1 tsp paprika
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon savory
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon herbes de Provence
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon rosemary
- 1 tablespoon salt
- 1 tablespoon black pepper
- 48 oz canola oil
Honey-Garlic Dip
- 1 tablespoon butter
- 4 cloves garlic, finely chopped
- 1⁄2 cup honey
- A pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- 1.
Heat the oil.
- 2.
Rinse the chicken pieces under cold water, trim off any excess fat, and pat dry with paper towels.
- 3.
In a clean large paper or plastic bag, mix the flour and spices.
- 4.
Place the chicken pieces in the bag and seal it. Shake until all the pieces are well coated with the flour and spice mixture.
- 5.
Fill a large 4-quart pot halfway with oil and heat to 350°F on a thermometer.
My tip for checking the temperature without a thermometer : Place a piece of white bread in the oil and flip it when golden brown. Fry until golden brown on the other side. Remove and discard the piece of bread—your oil is ready.
- 6.
Gently place the chicken pieces, one at a time, into the hot oil, up to a maximum of 8 pieces. Fry for 13 minutes until golden brown, turning them once halfway through cooking. Do not cook more than 8 at a time to prevent the oil from cooling. For larger pieces, such as half-breasts, fry one piece at a time for 13 to 15 minutes until deeply golden brown.
- 7.
Remove the pieces with a slotted spoon and place them on paper towels. Season with salt while they are still hot.
- 8. Honey-Garlic Dip
Melt the butter over medium heat in a small saucepan. Add the garlic and cook, stirring constantly, for about 20 seconds until golden brown. Add the honey, salt, and pepper, and a few red pepper flakes (optional) for a little kick. Mix well and cook for 2 minutes. Remove from heat.
Enjoy !
