Eugenol free Deep Fried Chicken recipes

Nutmeg and mace have eugenol

Just pointing out a fact in case you didn't realise it because I have seen others with misconceptions in regards to eugenol before.

I'd like to participate in your thread but unfortunately I've always used at least one eugenol containing ingredient in my recipes, even if it were at a small amount.
If exceptions are being made this is my contribution, although not perfect.

2 tsp White pepper
1.5 tsp Black pepper
0.5 tsp Cayenne
0.5 tsp Ginger powder
0.25 tsp Nutmeg (contains Eugenol)
0.25 tsp Rosemary
0.25 tsp Summer Savory
0.25 tsp Sage
0.25 tsp Vanilla sugar (Vanilla contains eugenol, but doubtful vanilla sugar does)
0.12.5 tsp Garlic powder

4 tsp salt
3 tsp msg
1 cup flour
(single dredge)

No I've never heard of Zingerone. I think that a fork in the road in this exploration is for the best. This quest has a lot of recreating the wheel to be honest and in my opinion it's a good thing that people are having objective with critical thinking so to form their own opinion and deductions so that we can avoid re creating the wheel even more.
Personally I am not as educated on the chemistry with ginger as you are. The only reason I have educated my self on eugenol is because it kept being brought up in conversations and I wanted a deeper understanding of what people were talking about. Sadly I realised that many people were talking out of their ass.
I encourage you to pursue your path. Like I said, I'm not up there with the chemistry of these matters. For me personally and I even remember you making a thread making a similar stance, ginger flavour does not influence fried chicken taste. Your thread stated several herbs + spices, many of which I agreed with you, but some I didn't.

The recipe I listed above is one of my old recipes. I normally include ginger in my recipes because of some historic implications but honestly if I have to cut ingredients, ginger and coriander seed are always the first to go. I don't think they offer any flavour at all unless they exceed the amount of pepper.

I never said that.  I've said only that the Gingerol within Ginger decomposes under high heat into both Zingerone and Shogaol, and that the first of these highly resembles both Eugenol and Vanillin, and the second of these delivers a pungent pepper like character.  So in effect I guess that you can round-about state (such as you have) that Ginger does not contribute it's original Gingerol essence (I.E., the flavor of un-decomposed Ginger) to deep fried chicken.