Go to the Recipe: Not-So-Secret 12 Herbs & Spices Fried Chicken Seasoning
I am seriously thinking of trying this but subbing in Sichuan peppercorns for the green ones...I feel like that would just be so good. Thoughts?
Heard. Thank you!
Just leave it out. Nothing needed to sub.
If someone is allergic to mustard or mustard seed; what would be a good substitute?
For fresh ground spices I would recommend using within a month after grinding. But we haven't done any sort of shelf life testing under vacuum if that is what you are looking for.
About how long do you think this mixture will keep while sealed airtight? Even sealed from a vaccum pack?
I agree, so damn good. I just made more and I use it on everything!
Finally ran out of this rub. It was FANTASTIC. Went great on poultry, but also great on beef, pork, eggs...basically you can put this s*** on anything!
I would recommend using the breading recipe from this activity. https://www.chefsteps.com/activities/extra-crispy-fried-turkey
how much flour can i use for this mixture?
I would recommend leaving the salt mix out of the spice blend, and using what ever measurement or percentage of salt you need for the sausage you are producing.
If I wanted to try this spice mix in a chicken sausage, would you suggest using the same proportions of spice to salt?
This spice rub is out of control good. It made my turkey sing and I will certainly be building it into my rotation as it should be great on almost anything.
The only reason I could think of would be to make it more delicious.
Hey, no reason not to use this to season a turkey roulade, is there?
Esp wrt transglutaminase action
Looks like our website ghost ate it.. It has been added back to step 1.
What happened to the marjoram?
Awesome! Thank you, Kyl!
Yes, very peppery! Once you toss it on hot fried chicken it gets very fragrant and you will get all of the other spices coming through. Enjoy!
So, stupid question - but just to make sure I’ve made this right. Tasting it from the powder, it should taste VERY peppery, yes? I assume the flavors come out during cooking. I’m just trying to make sure my QC is on point.
1% is a great place to start. So about 2-3g
I would like to add MSG to the mix, any recommendation as to the amount to add?
Когда Вы будите молоть специи, они будут и так нагреваться из за терния , поэтому можно предварительно их не нагревать и не портить тем самым их конечные свойства для дальнейшего хранения.
It won't hurt it, but it will be slightly different than our mix. I would not say it adds more flavor but toasting spices certainly releases oils and gives a good toasted flavor.
Would toasting the spices add more flavor?
