1Combine garlic and onion powder, paprika, chili powder, black pepper, seasoned salt, complete seasoning, sazon, and chicken bouillon in a bowl.
2Combine garlic and onion powder, paprika, chili powder, black pepper, seasoned salt, complete seasoning, sazon, and chicken bouillon in a bowl.
3Combine garlic and onion powder, paprika, chili powder, black pepper, seasoned salt, complete seasoning, sazon, and chicken bouillon in a bowl.
4Add a little oil to the chicken leg quarters so the seasonings can adhere, then add the combined seasonings. Ensure the chicken is well marinated, lifting the skin to coat every part.
5Add a little oil to the chicken leg quarters so the seasonings can adhere, then add the combined seasonings. Ensure the chicken is well marinated, lifting the skin to coat every part.
6Add a little oil to the chicken leg quarters so the seasonings can adhere, then add the combined seasonings. Ensure the chicken is well marinated, lifting the skin to coat every part.
7Cover the marinated chicken and let it marinate for at least 2 hours.
8Cover the marinated chicken and let it marinate for at least 2 hours.
9Cover the marinated chicken and let it marinate for at least 2 hours.
10Combine flour, cornstarch, and baking powder for the breading.
11Combine flour, cornstarch, and baking powder for the breading.
12Combine flour, cornstarch, and baking powder for the breading.
13Remove about a third of a cup of the flour mixture to make a batter.
14Remove about a third of a cup of the flour mixture to make a batter.
15Remove about a third of a cup of the flour mixture to make a batter.
16Add garlic and onion powder, chicken bouillon, seasoned salt, and black pepper to the remaining flour mixture and mix to combine. Set aside.
17Add garlic and onion powder, chicken bouillon, seasoned salt, and black pepper to the remaining flour mixture and mix to combine. Set aside.
18Add garlic and onion powder, chicken bouillon, seasoned salt, and black pepper to the remaining flour mixture and mix to combine. Set aside.
19Add cold ice water to the reserved third of a cup of flour mixture to create a batter.
20Add cold ice water to the reserved third of a cup of flour mixture to create a batter.
21Add cold ice water to the reserved third of a cup of flour mixture to create a batter.
22Apply the batter to the marinated chicken, ensuring it is nicely coated to help the breading stick.
23Apply the batter to the marinated chicken, ensuring it is nicely coated to help the breading stick.
24Apply the batter to the marinated chicken, ensuring it is nicely coated to help the breading stick.
25Generously coat the battered chicken in the seasoned flour mixture and set aside.
26Generously coat the battered chicken in the seasoned flour mixture and set aside.
27Generously coat the battered chicken in the seasoned flour mixture and set aside.
28Repeat the coating process until all chicken pieces are well floured.
29Repeat the coating process until all chicken pieces are well floured.
30Repeat the coating process until all chicken pieces are well floured.
31Let the floured chicken sit for at least 15 minutes before frying.
32Let the floured chicken sit for at least 15 minutes before frying.
33Let the floured chicken sit for at least 15 minutes before frying.
34Preheat oil to 350°F.
35Preheat oil to 350°F.
36Preheat oil to 350°F.
37Drop chicken pieces into the preheated oil and fry for about 15 minutes.
38Drop chicken pieces into the preheated oil and fry for about 15 minutes.
39Drop chicken pieces into the preheated oil and fry for about 15 minutes.
40After about 10 minutes, remove the smallest piece of chicken to prevent overcooking.
41After about 10 minutes, remove the smallest piece of chicken to prevent overcooking.
42After about 10 minutes, remove the smallest piece of chicken to prevent overcooking.
43Once the rest of the chicken is done (around 15 minutes), remove them from the oil and set aside.
44Once the rest of the chicken is done (around 15 minutes), remove them from the oil and set aside.
45Once the rest of the chicken is done (around 15 minutes), remove them from the oil and set aside.
46Continue the frying process until all chicken pieces are cooked.
47Continue the frying process until all chicken pieces are cooked.
48Continue the frying process until all chicken pieces are cooked.
Ingredients
6 small leg quarters
6 small leg quarters
6 small leg quarters
1.5 tbsp seasoned salt
1.5 tbsp seasoned salt
1.5 tbsp seasoned salt
1 tbsp chicken bouillon
1 tbsp chicken bouillon
1 tbsp chicken bouillon
1 tbsp complete seasoning
1 tbsp complete seasoning
1 tbsp complete seasoning
1 pack sazon
1 pack sazon
1 pack sazon
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp onion powder
2 tsp onion powder
2 tsp onion powder
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp chili or cayenne pepper
1 tsp chili or cayenne pepper
1 tsp chili or cayenne pepper
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 cup all purpose flour
1 cup all purpose flour
1 cup all purpose flour
0.5 cup cornstarch
0.5 cup cornstarch
0.5 cup cornstarch
2 tsp baking powder
2 tsp baking powder
2 tsp baking powder
1 tbsp seasoned salt
1 tbsp seasoned salt
1 tbsp seasoned salt
1 tbsp chicken bouillon
1 tbsp chicken bouillon
1 tbsp chicken bouillon
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
oil
oil
oil
water, preferably cold ice water
water, preferably cold ice water
water, preferably cold ice water
Tips
Do not overcook your chicken to keep it juicy.
Marinate the chicken for at least 2 hours. Don't rush the process.
Let the floured chicken sit for at least 15 minutes before frying.