The BEST Seasoned & Crispy Fried Chicken

20 mins
Serves 1
youtube.com

Directions

  1. 1Clean the chicken with lemon, white vinegar, and water.
  2. 2Clean the chicken with lemon, white vinegar, and water.
  3. 3Clean the chicken with lemon, white vinegar, and water.
  4. 4Season the chicken with Lawry's Seasoning Salt, Accent, salt, black pepper, garlic powder, onion powder, and paprika.
  5. 5Season the chicken with Lawry's Seasoning Salt, Accent, salt, black pepper, garlic powder, onion powder, and paprika.
  6. 6Season the chicken with Lawry's Seasoning Salt, Accent, salt, black pepper, garlic powder, onion powder, and paprika.
  7. 7Mix well and set aside.
  8. 8Mix well and set aside.
  9. 9Mix well and set aside.
  10. 10In a bowl, mix self rising flour, sazon, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, and paprika for the wet batter.
  11. 11In a bowl, mix self rising flour, sazon, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, and paprika for the wet batter.
  12. 12In a bowl, mix self rising flour, sazon, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, and paprika for the wet batter.
  13. 13Add water and mix until smooth.
  14. 14Add water and mix until smooth.
  15. 15Add water and mix until smooth.
  16. 16In a ziplock bag, combine self rising flour, cornstarch, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, sazon, black pepper, paprika, and salt for the dry batter.
  17. 17In a ziplock bag, combine self rising flour, cornstarch, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, sazon, black pepper, paprika, and salt for the dry batter.
  18. 18In a ziplock bag, combine self rising flour, cornstarch, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, sazon, black pepper, paprika, and salt for the dry batter.
  19. 19Dip each chicken piece in the wet batter, then in the dry batter, shaking off any excess.
  20. 20Dip each chicken piece in the wet batter, then in the dry batter, shaking off any excess.
  21. 21Dip each chicken piece in the wet batter, then in the dry batter, shaking off any excess.
  22. 22Place the battered chicken on a baking rack to drip off excess batter.
  23. 23Place the battered chicken on a baking rack to drip off excess batter.
  24. 24Place the battered chicken on a baking rack to drip off excess batter.
  25. 25Heat peanut oil in a deep fryer to 350°F.
  26. 26Heat peanut oil in a deep fryer to 350°F.
  27. 27Heat peanut oil in a deep fryer to 350°F.
  28. 28Fry the chicken in batches: legs and wings for 12-13 minutes and thighs for 15 minutes. Check with thermometer to ensure the internal temperature of the chicken reaches 170-175°F.
  29. 29Fry the chicken in batches: legs and wings for 12-13 minutes and thighs for 15 minutes. Check with thermometer to ensure the internal temperature of the chicken reaches 170-175°F.
  30. 30Fry the chicken in batches: legs and wings for 12-13 minutes and thighs for 15 minutes. Check with thermometer to ensure the internal temperature of the chicken reaches 170-175°F.
  31. 31Place the cooked chicken on a baking sheet to drain excess oil.
  32. 32Place the cooked chicken on a baking sheet to drain excess oil.
  33. 33Place the cooked chicken on a baking sheet to drain excess oil.

Ingredients

  • 4 lbs chicken
  • 4 lbs chicken
  • 4 lbs chicken
  • 2 lemons
  • 2 lemons
  • 2 lemons
  • 1 cup White Vinegar
  • 1 cup White Vinegar
  • 1 cup White Vinegar
  • 3 tbsp Lawry's Seasoning Salt
  • 3 tbsp Lawry's Seasoning Salt
  • 3 tbsp Lawry's Seasoning Salt
  • 1 tbsp Accent
  • 1 tbsp Accent
  • 1 tbsp Accent
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 2 cups self rising flour
  • 2 cups self rising flour
  • 2 cups self rising flour
  • 1 pack sazon
  • 1 pack sazon
  • 1 pack sazon
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 0.25 tsp Accent
  • 0.25 tsp Accent
  • 0.25 tsp Accent
  • 0.25 tsp Lawry's Seasoning Salt
  • 0.25 tsp Lawry's Seasoning Salt
  • 0.25 tsp Lawry's Seasoning Salt
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water
  • 4 cups self rising flour
  • 4 cups self rising flour
  • 4 cups self rising flour
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1.5 tbsp Accent
  • 1.5 tbsp Accent
  • 1.5 tbsp Accent
  • 2 tbsp Lawry's Seasoning Salt
  • 2 tbsp Lawry's Seasoning Salt
  • 2 tbsp Lawry's Seasoning Salt
  • 1 pack sazon
  • 1 pack sazon
  • 1 pack sazon
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 Peanut Oil
  • 1 Peanut Oil
  • 1 Peanut Oil

Equipment

GlovesDeep FryerMeat ThermometerBaking sheetbaking rack