I just made some amazing fried chicken in a completely different way than I normally do.
Basically, threw some chicken thighs into a bowl, and added ten of the Colonel's eleven herbs and spices (I was out of celery salt), an egg and Tapatio sauce for some heat. Mixed it all up so it got all over the chicken.
Then I added flour by the quarter cupful, mixed it up, and did it again until the chicken was white with flour. Deep fried it up and OH MY THAT'S GOOD. Lot less wasted flour, too.
@dolari Couldn't you substitute a bit of ground celery seed for the celery salt? How much do you use of each spice? I'm not familiar with that recipe. Oh yeah, and how much flour and chicken did you use in total?
@dfeuer - Don't have celery seed either. :)
As for the spices, I halved these, but the Colonel's recipe calls fror two cups of flour, and the following spices (so scale as you see fit):
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
@dolari Is that yellow, brown, or black mustard seed, or a mix? I never have white pepper; maybe it's time to buy some.
@dolari We have some yellow mustard powder, so I guess I can use that. Yellow mustard seed is very mild—I tend to think of it more as an emulsifier for salad dressing then as a spice. Black mustard is kind of horseradish/wasabi-like (hits you in the sinuses), and a bit bitter. It's very popular in Indian cooking. Brown mustard has a very strong "Hello! I'm mustard!" sort of flavor. I love hot and sour soup and I would like to try making it but never have.