Seasoned & Crispy Southern Fried Chicken
ID: f097d458...
This foolproof recipe delivers incredibly seasoned, crispy, and juicy southern-style fried chicken. By utilizing a water-based wet batter and a cornstarch-infused dry batter, the chicken achieves a perfect crunch with a coating that stays securely attached.
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🍳 Cooking Flow
Clean the chicken with lemons and vinegar, then season thoroughly with the dry spice mixture. → Whisk the wet batter ingredients together with water until smooth, and mix the dry batter ingredients in a ziplock bag. → Dip the seasoned chicken in the wet batter first, then shake it in the dry batter bag to coat. → Deep fry the chicken in peanut oil at 350°F (175°C) until crispy and cooked to an internal temperature of 170°F-175°F.
Cooking Steps
Brief Cooking Order
Clean the chicken with lemons and vinegar, then season thoroughly with the dry spice mixture. → Whisk the wet batter ingredients together with water until smooth, and mix the dry batter ingredients in a ziplock bag. → Dip the seasoned chicken in the wet batter first, then shake it in the dry batter bag to coat. → Deep fry the chicken in peanut oil at 350°F (175°C) until crispy and cooked to an internal temperature of 170°F-175°F.
Introduction
This foolproof recipe delivers incredibly seasoned, crispy, and juicy southern-style fried chicken. By utilizing a water-based wet batter and a cornstarch-infused dry batter, the chicken achieves a perfect crunch with a coating that stays securely attached.
Step 1
Clean the chicken pieces thoroughly in a large bowl with the juice of 2 squeezed lemons, a splash of white vinegar, and water. Rinse well with fresh water to remove any excess acidity, then drain.
Step 2
Season the cleaned chicken with 3 tbsp Lawry’s seasoned salt, 1 tbsp Accent, 1 tsp salt, 1 tsp black pepper, 1 tbsp garlic powder, 2 tbsp onion powder, and 1 tsp paprika. Mix thoroughly by hand until all pieces are evenly coated, then cover and set aside.
Step 3
In a separate mixing bowl, prepare the wet batter by whisking 2 cups of self-rising flour, 1 packet of Sazón, 2 tsp onion powder, 2 tsp garlic powder, 1/4 tsp Accent, 1/4 tsp Lawry’s seasoned salt, and 1/2 tsp paprika. Pour in 2 1/2 cups of water and whisk until a smooth batter forms.
Step 4
Prepare the dry batter by adding 4 cups of self-rising flour, 1 cup of cornstarch, 1 tbsp onion powder, 1 tbsp garlic powder, 1 1/2 tbsp Accent, 2 tbsp Lawry’s seasoned salt, 1 packet of Sazón, 2 tsp black pepper, 2 tsp paprika, and 1 tsp salt into a large ziplock bag. Seal and shake to mix well.
Step 5
Dip each seasoned chicken piece into the wet batter, let the excess drip off, and then place it into the dry batter bag. Shake the bag vigorously to coat the chicken fully, then transfer the coated pieces onto a baking rack.
Ingredients List
Important Notes
Always clean your chicken with lemon, vinegar, and water first to remove impurities.
Using water instead of buttermilk or eggs for the wet batter yields an extra crispy skin and prevents the coating from sliding off.
Adding cornstarch to the dry batter ensures maximum crunchiness.
Peanut oil is recommended as it gives the fried chicken a beautiful golden-brown color and clean flavor.
Do not overcrowd the deep fryer, as this will drop the oil temperature and result in greasy chicken.
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