This Southern fried chicken features chicken wings coated in a seasoned flour mixture with Sazon, granulated garlic, and Cajun spices, then deep-fried until golden and crispy. The self-rising flour base creates a light, crunchy exterior while keeping the meat tender inside.
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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.
Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Yes. Breasts cook faster (12–15 minutes), while thighs may take 18–20 minutes. Adjust frying time until internal temperature reaches 165°F.
Moisture prevents the coating from adhering and creates steam during frying, resulting in soggy rather than crispy chicken. Dry surfaces ensure a golden crust.
Self-rising flour contains baking powder and salt, which help lighten the coating and create extra crispness compared to all-purpose flour.
Use a thermometer to maintain 350–375°F. If oil is too cool, chicken absorbs oil and becomes greasy; if too hot, it burns outside while staying raw inside.
Yes. Combine the self-rising flour, granulated garlic, seasoned salt, Sazon, black pepper, and Cajun seasoning in a container and store in a cool, dry place for up to 2 weeks.
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