The BEST Seasoned & Crispy Fried Chicken!!
About this recipe
This crispy fried chicken recipe is all about flavor and crunch, making it a go-to for any fried chicken lover. With a blend of seasonings and a unique wet batter method, this dish promises juicy, flavorful chicken with a perfectly crispy exterior.
The creator, Lisa from Lisa's Food Addiction, emphasizes the importance of cleaning the chicken properly and using a thermometer to ensure perfect frying. This recipe is straightforward and adaptable, allowing you to tweak the seasonings to your taste.
Ingredient notes
- The chicken can include wings, legs, and thighs, totaling 4-5 lbs.
- For the wet batter, use 2 cups of self-rising flour and 2 1/2 cups of water, mixing until smooth.
- The dry batter consists of 4 cups of self-rising flour and 1 cup of cornstarch.
Tips from Lisa's Food Addiction’s video
- Clean the chicken with lemon, white vinegar, and water to ensure it's safe to eat.
- Use water instead of buttermilk or eggs in the wet batter for a crispier coating.
- Always test the oil temperature with a thermometer before frying to ensure it reaches 350°F (175°C).
- Fry the chicken in batches, starting with legs and wings for 12-13 minutes, then thighs for about 15 minutes, until the internal temperature reaches 170-175°F (77-80°C).
Good to know
- How long does it take to fry the chicken?
- Fry the legs and wings for 12-13 minutes, and the thighs for about 15 minutes.
- What temperature should the oil be for frying?
- Heat the peanut oil to 350°F (175°C) before frying.
- Can I use different seasonings?
- Yes, the recipe is a guide, and you can adjust the seasonings to your preference.
- What type of oil is recommended for frying?
- Peanut oil is recommended for frying to achieve golden, crispy chicken.
No life story here — the video and the recipe are the whole point. All credit to Lisa's Food Addiction: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Clean the chicken with lemon, white vinegar, and water. Rinse with water to remove excess vinegar or lemon.
- 2
In a mixing bowl, combine the chicken with Lawry’s seasoning salt, accent, salt, black pepper, garlic powder, onion powder, and paprika. Mix well and cover to marinate.
- 3
In a separate bowl, prepare the wet batter by mixing self-rising flour, sazon, onion powder, garlic powder, accent, Lawry’s seasoning salt, paprika, and water. Mix until smooth and set aside.
- 4
For the dry batter, combine self-rising flour, cornstarch, onion powder, garlic powder, accent, Lawry’s seasoning salt, sazon, black pepper, and paprika in a Ziploc or paper bag. Shake to mix well.
- 5
Dip each piece of marinated chicken into the wet batter, then into the dry batter. Shake off any excess and place on a baking sheet.
- 6
Heat peanut oil in a deep fryer to 350°F (175°C).
- 7
Fry the chicken in batches, starting with legs and wings for 12-13 minutes, then thighs for about 15 minutes, until the internal temperature reaches 170-175°F (77-80°C).
- 8
Once cooked, place the fried chicken on a baking sheet to drain excess oil.
Heads up — we had to guess a little:
- Estimated quantity for frying.
Credit where it’s due: this recipe was transcribed from Lisa's Food Addiction’s original video on YouTube. Follow them there — it’s their dish.
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