Hello! Chances are if you’ve landed here, you have my Colonel’s Chicken Mix from one of my craft shows.

Great news! In addition to the instruction label you found on the package, you can also follow this pictorial version. Without further ado, let’s get cooking!

FYI, this post contains affiliate links.

Colonel’s Chicken Mix – You Will Need:

Colonel's Chicken Mix - The Piquey Eater

Colonel’s Chicken Mix – Pieces of Chicken and Colonel’s Mix

  • Chicken (options are listed below)
  • 3 teaspoons of salt (1 1/2 teaspoons if you’re seasoning just wings)
  • 2-4 cups of oil, depending on the pan/pot you plan to use to get 2.5-3 inches in depth of oil.

Chicken Options

  • 1 Whole Chicken (4-6 lbs) cut up into 9 pieces: 2 drumsticks, 2 thighs, 2 breasts, 2 wings, and 1 back.
  • 4-5 Chicken Legs cut up into drumsticks and thighs
  • 8 chicken breasts, bone-in
  • 16 chicken wings

Recommended Equipment


  1. SEASON, your chicken with salt (if only wings, use half the salt) and leave it in the fridge, covered, for a minimum of 8 hours. Overnight is best. When ready to use, rinse it with cold water to wash off any excess salt and pat dry.
    Colonel's Chicken Mix

    Colonel’s Chicken Mix – Seasoning is key!

  2. DREDGE, chicken by evenly coating it in ⅔ of the Colonel’s Chicken Mix. Shake off any excess.
    Colonel's Chicken Mix - Dredge The Piquey Eater

    Colonel’s Chicken Mix – Dredge your chicken

  3. HEAT, oil. Make sure the oil is at least 2.5-3 inches in depth and has come to the temperature of 375°F/191°C before cooking. DO NOT let this temperature rise above 400°F/204°C and adjust this by turning up or down the heat.
    Colonel's Chicken Mix

    Colonel’s Chicken Mix – Heat Oil to the right temperature

  4. FRY, chicken in the pot. Place as many pieces of chicken that will fit comfortably without crowding. Cook each side of the chicken for 8-9 minutes, and constantly check to make sure the colour comes out a nice golden brown. During the cooking process, the oil temperature should stay around 350°F/177°C  +/-10°F or +/-5°C, adjust the temperature of the stove if necessary.
    Colonel's Chicken Mix

    Colonel’s Chicken Mix – Keep an eye on your oil temperature

  5. CHECK, the internal temperature of the chicken to make sure it is fully cooked. The thickest part of the chicken should look white with no traces of pink.
    Colonel's Chicken Mix

    Colonel’s Chicken Mix – Each side should be golden brown. Use a thermometer to make sure the temperature of the chicken is correct!

  6. COOL, chicken on a wire rack or plate. You may use paper towels to soak up any excess oil.

General Tips

  • Using a thermometer during this process helps a lot in managing the temperature of your oil. We highly recommend an instant read thermometer to easily test the temperature of the oil and the chicken.
  • The 1L Mason Jar should be enough mix to cover quite a fair bit of chicken. Take out about 1 cup and a half out to coat chicken and add more later as needed to get all of the chicken breaded.
  • The temperature of cooked chicken should be at least 165°F/74°C. DO NOT eat undercooked chicken. Needless to say, you will get sick.

If you have any questions about making the chicken, feel free to reach out to me via email or on social media to ask.

Until we dine again,

– The Piquey Eater

Other Pictorials:

Instant Matcha Cookie Mix

Instant Matcha Cake Mix