8 pieces chicken |
1 1/2 tbsp black peppercorns |
2 tsp white peppercorns |
1 tsp onion powder |
1/4 tsp ground allspice |
1/2 tsp nutmeg |
3/4 tsp caraway seeds |
1/4 tsp celery seeds |
1/2 tsp thyme |
1/2 tsp rubbed sage |
1/2 leaf bay leaf |
1 1/2 tsp paprika |
2 tbsps salt |
1 tbsp msg (accent) optional |
1/8 tsp red pepper (yep! cayenne) |
1 cup unbleached all purpose flour |
1 1/2 cups cake flour (swans down) |
1/4 cups whole wheat flour (king arthur) |
2 qts vegetable oil |
1/2 cup milk and 1 x-lg egg |
flour mix |
put all three flours in a plastic gallon zip lock bag and mix well. |
spice mix |
grind peppercorns, caraway seeds, celery seeds, thyme, and bay leaf. |
add salt and msg |
mix spices to flour and mix very well. |
egg/milk mix |
whisk the egg whites and milk together in a bowl. |
drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture. place coated chicken on a wire rack |
