The BEST Seasoned & Crispy Fried Chicken
Directions
- 1Clean the chicken with lemon, white vinegar, and water.
- 2Season the chicken with Lawry's Seasoning Salt, Accent, salt, black pepper, garlic powder, onion powder, and paprika.
- 3Mix the wet batter ingredients: self rising flour, Sazón, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, paprika, and water.
- 4Mix the dry batter ingredients in a zip lock bag: self rising flour, cornstarch, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, Sazón, black pepper, paprika, and salt.
- 5Dip each piece of chicken in the wet batter, then dredge in the dry batter, shaking off any excess.
- 6Heat peanut oil in a deep fryer to 350°F.
- 7Fry legs and wings for 12-13 minutes, then thighs for 15 minutes, or until internal temperature reaches 170-175°F.
Ingredients
- 4 lbs chicken
- 2 lemons
- 0 White Vinegar
- 3 tbsp Lawry's Seasoning Salt
- 1 tbsp Accent
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp paprika
- 2 cups self rising flour
- 1 pack sazon
- 2 tsp onion powder
- 2 tsp garlic powder
- 0.25 tsp Accent
- 0.25 tsp Lawry's Seasoning Salt
- 0.5 tsp paprika
- 2.5 cups water
- 4 cups self rising flour
- 1 cup cornstarch
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1.5 tbsp Accent
- 2 tbsp Lawry's Seasoning Salt
- 1 pack sazon
- 2 tsp black pepper
- 2 tsp paprika
- 1 tsp salt
- 0 peanut oil
Equipment
GlovesDeep FryerMeat ThermometerBaking sheet/baking rack
Tips
- Clean chicken with lemon, vinegar, and water. Rinse with water to remove any access vinegar or lemon.
- Treat this recipe as a guide, feel free to switch up the seasonings and add more or less of any seasoning.
- Test one piece of chicken prior to frying all to ensure seasoning is to your liking.
- Use thermometer to test oil temp and internal temp of chicken
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