Kentucky Fried Chicken

1. Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
2. Combine spice mix with flour, brown sugar and salt.
3. 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.
4. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
   5 minutes
5. 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.
   12–14 minutes
6. Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.