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1
Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside.
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2
If you dont have a mortar and pestle you can do this in a food processor.
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3
Take 3 pounds of chicken and trim off any excess skin, but do not remove the skin.
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4
Next, cut the chicken into chunks leaving the bone in.
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5
Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone.
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6
Do not saw into the bone because it can cause it to splinter.
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7
Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken.
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8
Massage the seasoning evenly into the chicken.
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9
Cover and refrigerate for 4 hours or overnight.
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10
When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven.
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11
Heat oil to 400 degrees.
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12
While the oil heats combine flour, Sazon and pepper in a large zip loc bag, shake to combine ingredients.
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13
In batches, place chicken in the flour bag and shake until well coated.
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14
Shake off excess flour and place on baking grid until all chicken pieces are coated.
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15
When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes.
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16
Remove from oil and drain on a plate lined with paper towels.
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17
Once youve finished with all of the chicken, lower the heat of the oil to 300 degrees and place all of the chicken back into the pot.
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18
Cover and fry for 10 minutes.
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19
Remove chicken from oil and drain on a paper towel lined plate.
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20
Raise the heat again to 400 degrees.
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21
Fry the chicken in batches until dark golden brown, without burning.
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22
Remove chicken from oil and drain on paper towel lined plate.
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23
Ready.....set.....EAT!
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24
NOTE: Could you fry it without chopping it into chunks?
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25
Yes but it does take longer to cook.
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26
The goal with this chicken is when you fry it you get a crispness close to crispy pork rinds.
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27
I do not recommend using boneless chicken because the bone is what makes the meat juicy and tender.
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28
Removing the bone can cause your chicken to dry out.
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29
Finally dont skimp on the 3 time fry!
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30
It is essential to getting that perfect crisp to the skin.
