crispy fried chicken
Serves 1
Directions
- 1Combine garlic and onion powder, paprika, chili powder, black pepper, seasoned salt, complete seasoning, sazon, and chicken bouillon in a bowl.
- 2Add 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.
- 3Cover the marinated chicken and let it marinate for at least 2 hours.
- 4Combine flour, cornstarch, and baking powder for the breading.
- 5Remove about a third of a cup of the flour mixture to make a batter.
- 6Add garlic and onion powder, chicken bouillon, seasoned salt, and black pepper to the remaining flour mixture and mix to combine. Set aside.
- 7Add cold ice water to the reserved third of a cup of flour mixture to create a batter.
- 8Apply the batter to the marinated chicken, ensuring it is nicely coated to help the breading stick.
- 9Generously coat the battered chicken in the seasoned flour mixture and set aside.
- 10Repeat the coating process until all chicken pieces are well floured.
- 11Let the floured chicken sit for at least 15 minutes before frying.
- 12Preheat oil to 350°F.
- 13Drop chicken pieces into the preheated oil and fry for about 15 minutes.
- 14After about 10 minutes, remove the smallest piece of chicken to prevent overcooking.
- 15Once the rest of the chicken is done (around 15 minutes), remove them from the oil and set aside.
- 16Continue the frying process until all chicken pieces are cooked.
Ingredients
- 6 small leg quarters
- 1.5 tbsp seasoned salt
- 1 tbsp chicken bouillon
- 1 tbsp complete seasoning
- 1 pack sazon
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp chili or cayenne pepper
- 1 tsp paprika
- 1 cup all purpose flour
- 0.5 cup cornstarch
- 2 tsp baking powder
- 1 tbsp seasoned salt
- 1 tbsp chicken bouillon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- oil
- 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.
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