Fried Chicken

1.Clean and dry chicken thoroughly.

2.FOR THE MARINADE MIX Add onion powder, garlic powder, paprika, black pepper, cayenne pepper, Greek seasoning, accent seasoning, and kosher salt to a mixing bowl. Mix thoroughly. Set aside.

3.MARINATING THE CHICKEN Apply 2 tbsp of marinade mix to chicken and mix thoroughly in a mixing bowl. Refrigerate and allow to marinate for 3 hours.

4.DRY BATTER MIX #1 Add flour, cornstarch, and baking powder to a mixing bowl. Mix thoroughly. Dip chicken pieces into mix and cover with a light coating. Shake off excess batter mix. Place chicken on sheet pan and allow coating to settle on chicken for 15 minutes.

5.Preheat Frying Oil to 350° F / 176 °C

6.WET BATTER MIX Add eggs, flour, marinade seasoning mix, paprika, and club soda to a mixing bowl. Mix thoroughly until it reaches a smooth texture. Set aside.

7.DRY BATTER MIX #2 (Seasoned) Add flour, cornstarch, and marinade seasoning mix to a large mixing bowl. Mix thoroughly. Set aside

8.DREDGING METHOD Dip chicken pieces into wet batter mix, coat evenly and shake off excess. Immediately transfer chicken piece into seasoned dry batter mix and coat evenly. Shake off excess batter and place each piece on sheet pan. Set aside.

9.FRYING THE CHICKEN Once oil is preheated, carefully place chicken pieces in oil. After 5-6 minutes, flip chicken over to other side for even cooking. Fry until chicken reach an internal temperature of 165° F / 176 °C. Once desired internal temperature has been reached, remove and place on a cooling rack. Allow chicken to rest for 5-10 minutes. Enjoy!

10.FRYING TIMES White Meat: 9-13 Minutes Dark Meat: 14-18 Minutes