Tag: fried chicken

Ingredients

• For the Chicken
• 6–8 pieces chicken (legs, thighs, wings)
• 3 tbsp chicken seasoning
• 1 tbs Jerk seasoning
• 1 tsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½–1 tsp Scotch bonnet powder (optional for spice)
• For the Coating
• 2–3 cups all-purpose flour
• 1 tbsp baking powder (helps crispiness)
• 1 tsp chicken seasoning
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Wet Dip (optional but gives crunch)
• 2 cups water or milk
• Splash of hot sauce (optional)
• For Frying
• Vegetable oil or canola oil
• Heavy pot or deep fryer

Instructions

1. Clean & Prep

1. Wash and prep your chicken the way you like (lime/vinegar wash optional).
2. Pat the pieces dry — dry chicken fries crispier.

---

2. Season the Chicken

1. In a large bowl, add your chicken pieces.
2. Sprinkle on:
   • chicken seasoning
   • garlic powder, onion powder
   • paprika
   • Scotch bonnet powder
   • jerk seasoning (optional)
3. Rub everything in until each piece is coated well.
4. Let it sit for 30 minutes–1 hour to soak in the flavor.
   • (Or overnight for deeper seasoning!)

---

3. Make the Coating

1. In a separate bowl, mix together the flour, Add 1 tbsp baking powder to help the crust gets lighter and crunchy., and all dry spices.
2. Taste the flour (yes, taste a pinch!) and adjust seasoning.
   • If the flour tastes bland, your chicken will taste bland too.

---

4. Wet Dip (for extra crunch)

1. Water/milk in a bowl.
2. Set aside for dipping.

---

5. Dredge the Chicken

Two options:

 Classic Dry Dredge

1. Roll seasoned chicken in the flour mixture.
2. Press flour into every corner.
3. Shake off excess.
4. Dip in cold water/milk.
5. Return back to flour .
6. Roll chicken in the flour mixture.
7. Press flour into every corner.
8. Shake off excess.

---

6. Heat the Oil

1. Fill your pot halfway with oil.
2. Heat to 320–350°F (medium-high heat).
3. Add 2 garlic
   • Too hot = burnt outside, raw inside
   • Too low = soggy chicken

If you don’t have a thermometer:

• Drop a pinch of flour — if it bubbles fast but doesn’t burn, oil is ready.

---

7. Fry the Chicken

1. Add chicken pieces in batches (don’t overcrowd).
2. Fry 12–15 minutes, flipping halfway through.
3. Remove when golden, crispy, and the juices run clear.
4. Place on a wire rack or paper towel to drain.

---

8. Serve & Enjoy

Crispy outside, juicy inside, seasoned straight to the bone.
Perfect for Sunday dinner, weeknight plates.

---