Sazon Fried Chicken

Hey Guy’s. In today’s video I’m going to show you how to make a family favorite Sazon Fried Chicken Garlic Mashed Potatoes & Homemade 3 Ingredient Buttermilk Biscuits. House Seasoning Blend: 1 Cup Sea Salt 1/4 Cup Granulated Garlic 1/4 Cup Granulated Onion 1/4 Cup Black Pepper 2 Tablespoons Dried Parsley 1 or 2 Tablespoons Sage • Optional * 1 Teaspoon Smoked Paprika or regular Paprika Put it in a jar and shake to mix. I use this on everything 🤗 Sazon Chicken: Clean and wash your chicken then place your pieces in a ziplock bag. I put 9 pieces of chicken per bag. Add enough of the house seasoning to coat the chicken. Next add 2 packs or small envelopes of the Sazon Season. This will give the chicken a great flavor. Mix everything up and make sure that each piece of chicken is coated with the seasoning. Let the chicken sit out at room temperature for at least 30 minutes before cooking. Once you are ready to cook the chicken dredge in flour and fry in hot oil until done to yoyr liking. 3 Ingredient Buttermilk Biscuits: 4 Cups Self Rising Flour ( Plus maybe 1 more cup to add to the dough if it’s too wet, for your hands, for your working surface and your buscuit cutter.) 1 Cup Crisco Shortening 1 1/2 to 2 Cups Buttermilk In a medium size mixing bowl add the 4 cups of flour. Next add the 1 cup of shortening. Using a pastry blender cut the shortening in to the flour. Make a bird’s nest in the middle slightly pushing the flour up to the sides of the bowl. Next add 1 cup of the buttermilk to the center and gently incorporate the flour into it. Use as much buttermilk as you need to incorporate all of the flour and try not to end up with wet dough. If you do add more flour. Next prep your surface by dusting it with more flour. Pour your dough out on the surface and kneed it gently but do not over kneed it or your biscuits will be tough and rubbery. Roll it out with a flour dusted rolling pin. Start at the center of the dough and roll outwards lifting up at the edges. Now cut your biscuits out with your cutter of choice after you’ve dipped it in flour. Go straight down in the dough and straight back up. This will keep the air in the biscuits and make them light and fluffy. Place biscuits in a buttered baking dish m. Bake at 425 degrees Fahrenheit for 15 to 20 minutes or until they are golden brown on the top. Brush with melted butter and enjoy. Garlic Mashed Potatoes: 6 Large Russet Potatoes, washed and scrubbed, peeled and cut up 2 Tablespoons Chicken Bouillon 1 Can Carnation Evaporated Milk 1 to 2 Heaping Tablespoons of Dukes Mayonnaise, the amount that you use depends on how it tastes to you so add 1 tablespoon mix then taste then go from there. 1 Tablespoon Minced Garlic Whole Milk Dried Parsley Flakes Salt and Pepper to taste Boil the potatoes in water with the bouillion until they are done. Drain in a colander. Once all of the water is out of the potatoes add them to a large bowl and mash with a potato masher. I like mine a little chunky so i dont beat them until they are smooth. Add salt and pepper if needed. The bouillon usually seasons them well. Add minced garlic, parsley flakes and evaporated milk. Stir together to mix. Add enough mayo to your liking and add enough whole milk to get them to the consistency that you like. Enjoy 😊 Please remember to Like Comment Share and Subscribe. Thanks for watching and God Bless❤️🙏🏽 Check out some of my other videos 👇🏽    • Why This House Seasoning Blend is a Game C...      • The Secret to Fluffy 3-Ingredient Buttermi...      • Sazon Fried Chicken      • Delicious Birria Tacos: Join the Cooking C...      • This Mexican Street Corn Will BLOW Your Mind!      • The Cream of Mushroom Soup Recipe You Can’...      • Why Everyone is Obsessed With This Tuna Ca...      • Jackie’s Garden Spring 2026      • Ultimate 7Up Biscuits Recipe: The New Vira...      • Introducing Jackie’s Southern Soul 2.0   Tripod Link: 80/85 inches Heavy Duty Tripod... https://www.amazon.com/dp/B0CJRK8WMG?...