The Best Seasoned & Crispy Fried Chicken

Ingredients

• 5 lb Chicken Pieces (mix of wings, legs, thighs) (cleaned and patted dry)
• 2 tbsp Lemon Juice (for cleaning the chicken)
• 2 tbsp White Vinegar (for cleaning the chicken)
• 2 tsp Seasoned Salt (adds base saltiness)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika (for color and mild flavor)
• 1 tsp Accent Seasoning (optional umami boost)
• 2 cup White Lily Self‑Rising Flour (for wet batter)
• 1 cup Water (for wet batter)
• 2 cup White Lily Self‑Rising Flour (for dry coating)
• 1/2 cup Corn Starch (adds extra crispness)
• 4 cup Peanut Oil (for deep frying; high smoke point)
• 1 Cooking Thermometer (digital probe for oil and chicken temps)

Instructions

1. Clean the Chicken

   Place the chicken pieces in a large bowl, add lemon juice, white vinegar, and enough water to cover. Swish for 2‑3 minutes, then rinse thoroughly and pat dry with paper towels.

   Time: PT5M

2. Season the Chicken

   In a large zip‑top bag, combine seasoned salt, black pepper, onion powder, garlic powder, paprika, and Accent seasoning. Add the dried chicken, seal, and massage the spices into the meat until evenly coated.

   Time: PT5M

3. Prepare the Wet Batter

   In a mixing bowl, whisk together 2 cups self‑rising flour and 1 cup water until smooth. No eggs or buttermilk are used – the water creates a light coating that adheres well.

   Time: PT5M

4. Prepare the Dry Coating

   In a clean Ziploc or paper bag, combine 2 cups self‑rising flour, 1/2 cup corn starch, seasoned salt, black pepper, onion powder, garlic powder, paprika, and Accent seasoning. Seal and shake vigorously to distribute the spices evenly.

   Time: PT5M

5. Batter the Chicken

   One piece at a time, dip the seasoned chicken into the wet batter, let excess drip off, then place it into the dry‑coating bag. Shake to coat, then tap gently to remove excess flour. Lay the coated pieces on a baking sheet.

   Time: PT10M

6. Heat the Oil

   Fill the deep fryer with peanut oil to the recommended level. Heat to 350°F (177°C). Use the thermometer to verify the temperature before adding any chicken.

   Time: PT5M

   Temperature: 350°F

7. Fry the Chicken – First Batch (Legs & Wings)

   Carefully lower the legs and wings into the hot oil. Fry for 12‑13 minutes, turning once, until the coating is golden‑brown and the internal temperature reaches 170‑175°F.

   Time: PT13M

   Temperature: 350°F

8. Fry the Chicken – Second Batch (Thighs)

   Add the thigh pieces and fry for about 15 minutes, or until the internal temperature hits 170‑175°F and the exterior is deep golden.

   Time: PT15M

   Temperature: 350°F

9. Drain and Rest

   Using tongs, lift the fried chicken onto a clean baking sheet lined with paper towels to drain excess oil. Let rest for 3‑5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

22g

Fat

22g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Pieces (mix of wings, legs, thighs): Chicken drumsticks and thighs only
• Instead of Lemon Juice: lime juice
• Instead of White Vinegar: apple cider vinegar
• Instead of Seasoned Salt: regular kosher salt
• Instead of Black Pepper: white pepper
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: granulated garlic
• Instead of Paprika: smoked paprika
• Instead of Accent Seasoning: soy sauce powder
• Instead of White Lily Self‑Rising Flour: all‑purpose flour + 2 tsp baking powder
• Instead of Water: cold milk for richer coating
• Instead of White Lily Self‑Rising Flour: all‑purpose flour + 2 tsp baking powder
• Instead of Corn Starch: potato starch
• Instead of Peanut Oil: canola oil, vegetable oil

Equipment Needed

• Deep Fryer
• Mixing Bowl
• Ziploc Bag or Paper Bag
• Baking Sheet
• Tongs
• Paper Towels
• Thermometer

Critical Steps — Do Not Skip

• Cleaning the chicken with lemon, vinegar, and water
• Maintaining oil temperature at 350°F
• Ensuring internal chicken temperature reaches 170‑175°F

Chef Tips from the Video

• Add a pinch of cayenne pepper to the dry coating for a subtle heat.
• For extra crunch, replace half of the self‑rising flour with rice flour.
• After frying, sprinkle a tiny bit of flaky sea salt for a flavor pop.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Up to 2 months. Reheat from frozen in a 375°F oven.

Room temperature: Do not leave fried chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and refrigerate up to 24 hours before frying for deeper flavor.
• Prepare both wet and dry batters ahead of time and keep them covered in the fridge.

Frequently Asked Questions