Ingredients:
4-5 lbs of chicken, cleaned (wings, legs, and thighs)
2 Lemons
White Vinegar

Chicken Seasoning:
3 tbsp Lawry’s seasoning salt
1 tbsp accent
1 tsp salt
1 tsp black pepper
1 tbsp garlic powder
2 tbsp onion powder
1 tsp paprika

Wet Batter:
2 cups self rising flour
1 pack sazon
2 tsp onion powder
2 tsp garlic powder
1/4 tsp accent
1/4 tsp Lawry’s seasoning salt
1/2 tsp paprika
2 1/2 cups water

Dry Batter:
4 cups self rising flour
1 cup cornstarch
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tbsp accent
2 tbsp Lawry’s seasoning salt
1 pack sazon
2 tsp black pepper
2 tsp paprika
1 tsp salt

Utensils:
Gloves
Deep Fryer
Meat Thermometer
Baking sheet/baking rack

Tips:
*clean chicken with lemon, vinegar, and water. Rinse with water to remove any access vinegar or lemon
*treat this recipe as a guide, feel free to switch up the seasonings and add more or less of any seasoning
*test one piece of chicken prior to frying all to ensure seasoning is to your liking
*use thermometer to test oil temp and internal temp of chicken

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