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 well and set aside.
- 4In a bowl, mix self rising flour, sazon, onion powder, garlic powder, Accent, Lawry's Seasoning Salt, and paprika for the wet batter.
- 5Add water and mix until smooth.
- 6In 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.
- 7Dip each chicken piece in the wet batter, then in the dry batter, shaking off any excess.
- 8Place the battered chicken on a baking rack to drip off excess batter.
- 9Heat peanut oil in a deep fryer to 350°F.
- 10Fry 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.
- 11Place the cooked chicken on a baking sheet to drain excess oil.
Ingredients
- 4 lbs chicken
- 2 lemons
- 1 cup 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
- 1 Peanut Oil
Equipment
GlovesDeep FryerMeat ThermometerBaking sheetbaking rack
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