Step 2

Combine the spice mix with the flour, brown sugar and salt in a bowl.

Step 3

Dip the chicken pieces in egg white to lightly coat, then transfer to the flour mixture. Turn several times to ensure the coating is well adhered. Repeat with all pieces.

Step 4

Let the coated chicken pieces rest for 5 minutes to allow the crust to dry slightly.

Step 5

Fry chicken in batches. Breasts and wings take 12–14 minutes; legs and thighs need a few minutes more. Chicken is done when an internal thermometer reads 165°F.

Step 6

Drain on paper towels and serve hot.