Classic Fried Chicken

Clean and pat dry the chicken wings. Season generously on all sides with granulated garlic, seasoned salt, Sazon seasoning, black pepper, and Cajun seasoning.

In a large freezer bag, combine the self-rising flour with additional granulated garlic, seasoned salt, black pepper, and Cajun seasoning. Shake the bag to mix the dredge thoroughly.

Pour vegetable oil into a large, deep skillet until it's about 1-2 inches deep. Heat the oil over medium-high heat to 350°F.

Allow the seasoned chicken to come to room temperature. Place the chicken pieces into the bag with the seasoned flour, seal it, and shake vigorously until each piece is well-coated.

Once the oil is at 350°F, carefully place the coated chicken pieces into the hot oil. Be sure not to overcrowd the pan; cook in batches if necessary.

Fry the chicken for a total of 18 minutes, flipping every 3 minutes to ensure even cooking and browning on all sides.

Once the chicken is golden brown, crispy, and cooked through, remove it from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.

Serve hot and enjoy.