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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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My Spice Sage’s Bronx Fried Chicken

Crispy, golden fried chicken is a cinch to make with this recipe and our ultra popular Fried Chicken Seasoning. With our headquarters located in the Bronx, New York, we thought it would be appropriate to name this fried chicken after our beloved borough. To all those who dwell beneath the Mason Dixon line, watch out! This juicy southern favorite has now been given some Bronx flare! Enjoy!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:8 Hours

Ingredients

  • 3 - 4 pounds

    butchered whole chicken with breasts cut in half, crosswise

  • 1/2 cup

    fried chicken seasoning

  • 1 cup

    buttermilk

  • 1 large

    egg

  • 3 cups

    all purpose flour

  • 1 tablespoon

    cornstarch

  • Peanut Oil (for frying)

  •  

Directions

Place chicken in a large bowl and rub with fried chicken seasoning. Cover bowl and place in refrigerator over night.

One hour before cooking, remove bowl with chicken from fridge and place on counter top.

Whisk buttermilk and egg in a medium sized bowl.

In a large baking dish combine flour and cornstarch.

Add ¾” peanut oil to a 3 quart skillet and heat to 350 degrees Fahrenheit (177 degrees Celsius) on medium high heat.

While waiting for oil to heat, prepare a dredging station with bowl of seasoned chicken pieces on the far left, buttermilk egg dip in the center, and flour on the end.

With one hand, grab chicken pieces, dunk in buttermilk egg mixture, and transfer to flour dish. Use other hand to cover chicken with flour. Tap chicken against sides of dish to remove excess flour.

Place five chicken pieces in 350 degree Fahrenheit (177 degrees Celsius) peanut oil at a time.

Turn chicken with tongs every 1-2 minutes and adjust heat when needed to maintain a steady temperature of 300-325 degrees Fahrenheit (149-163 degrees Celsius).

Fry until skin is golden brown and a meat thermometer inserted to the meatiest part of each chicken piece registers 165 degrees Fahrenheit (74 degrees Celsius). This should take about 10 minutes for wings and 12 minutes for thighs, legs and breasts.

With tongs, transfer chicken to a paper towel lined baking sheet or, better yet, one with a draining rack.

Allow chicken to cool for 10 minutes before serving.

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