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Started By
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What spice blend would you put on some flourless fried chicken?
Posted on 1/29/19 at 4:32 pm
Posted on 1/29/19 at 4:32 pm
LINK
Matty Matheson put a combination of celery seed, Cayenne, paprika, ground clove, ground coriander
Matty Matheson put a combination of celery seed, Cayenne, paprika, ground clove, ground coriander
9
Posted on 1/29/19 at 4:36 pm to Rouge
I do equal parts salt, cayenne and garlic powder for naked wings.
Posted on 1/29/19 at 4:59 pm to Rouge
Slap Ya Mama
Posted on 1/29/19 at 5:12 pm to Rouge
salt, pepper, cavenders
Posted on 1/29/19 at 5:33 pm to Rouge
Sounds good. Pretty sure all those are in kfcs blend. Maybe not the coriander
Posted on 1/29/19 at 6:56 pm to bdevill
quote:
Slap Ya Mama
the HOT one !
Posted on 1/29/19 at 6:59 pm to Rouge
quote:
Matty Matheson put a combination of celery seed, Cayenne, paprika, ground clove, ground coriander
Definitely try the pickle brine that he uses
Posted on 1/29/19 at 7:01 pm to Rouge
I'd probably go salt, white pepper, garlic powder and cayenne.
I guess it depends on what flavor you're going for.
I can't imagine I wouldn't toss a little salt in there even if going with the blend you posted, though.
I guess it depends on what flavor you're going for.
I can't imagine I wouldn't toss a little salt in there even if going with the blend you posted, though.
Posted on 1/29/19 at 7:07 pm to GRTiger
quote:slap ya mama has a white pepper blend that is basically this
probably go salt, white pepper, garlic powder and cayenne
He salts the bird liberally before frying
Soaking in pickle juice for 24 hours before is probably damn good as well
Posted on 1/29/19 at 7:11 pm to Rouge
quote:
Soaking in pickle juice for 24 hours before is probably damn good as well
I bet that's badass. Also might be why he leaves out salt in the rub. Pickle juice is pretty salty already.
Posted on 1/29/19 at 7:46 pm to Rouge
I fry chicken like that often enough.... half regular Season-All and half Spicy Tony Chacheries.
Posted on 1/29/19 at 9:21 pm to GRTiger
quote:quote:I bet that's badass.
Soaking in pickle juice for 24 hours before is probably damn good as well
It's what Chik-fil-a does.
This post was edited on 1/29/19 at 9:22 pm
Posted on 1/29/19 at 10:29 pm to Rouge
Never tried flourless frying. Smoked Paprika in your blend would add color and smoky flavor.
I know you are doing chicken. This blend is what the wife calls Fish Taco Seasoning, but we eat it on lots of stuff. It might be an option for your use. The cinnamon might look strange, but it gives the blend an interesting flavor.
2 teaspoons dried oregano
2 Tablespoons Garlic Powder
2 Tablespoons Chili Powder
2 Tablespoons Cumin
1 Tablespoon Smoked Paprika
1/2 teaspoon Cayenne Pepper
1 teaspoon Cinnamon
1/2 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
I know you are doing chicken. This blend is what the wife calls Fish Taco Seasoning, but we eat it on lots of stuff. It might be an option for your use. The cinnamon might look strange, but it gives the blend an interesting flavor.
2 teaspoons dried oregano
2 Tablespoons Garlic Powder
2 Tablespoons Chili Powder
2 Tablespoons Cumin
1 Tablespoon Smoked Paprika
1/2 teaspoon Cayenne Pepper
1 teaspoon Cinnamon
1/2 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
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