What is infused fried chicken?

It’s chicken that’s seasoned inside and out through marinades, injections, or spice dusts, then fried for flavor-packed results.

How do you infuse chicken?

Use any combination of marination, spice injections, or post-fry rubs. The goal is flavor depth, not just surface seasoning.

A post-fry spice blend added to hot chicken that sticks and creates an extra flavor layer.

Absolutely. Infusion works well with air-frying just skip the wet batter and go for seasoned flour or rubs.

Cumin, garlic, smoked paprika, coriander, chili flakes, lemon zest, and thyme are all excellent starters.

At least 6 hours; overnight is ideal for stronger penetration and tenderness.

Scale

1/4 cup chili oil or neutral oil

2 tbsp garlic paste

1 tbsp smoked paprika

1 tsp onion powder

1 tsp salt

2 tbsp lemon or lime juice

6 chicken drumsticks

1 cup flour

1/4 cup cornstarch

1 tbsp cayenne pepper

1 tbsp garlic powder

1 tsp black pepper

1 tsp salt

Oil for frying

1 tbsp paprika

1 tsp garlic powder

1 tsp brown sugar

1/2 tsp chili flakes

1/2 tsp dried oregano

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Prepare the Injection: Mix all marinade ingredients in a bowl. Fill a flavor injector and inject marinade into multiple parts of each drumstick.
Season the Flour: In a bowl, combine flour, cornstarch, cayenne, garlic powder, pepper, and salt.
Coat the Chicken: Pat the injected chicken dry slightly, then dredge in the flour mix. For extra crunch, repeat coating twice.
Fry: Heat oil in a deep pot to 350°F (175°C). Fry chicken for 12–14 minutes, turning once, until golden and cooked through.
Dust & Serve: While hot, sprinkle Crack Dust mixture over the chicken. Serve immediately with dipping sauces or sides of choice.