Go to the Recipe: Not-So-Secret 12 Herbs & Spices Fried Chicken Seasoning
Would toasting the spices add more flavor?
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.
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.
I would like to add MSG to the mix, any recommendation as to the amount to add?
1% is a great place to start. So about 2-3g
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.
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!
Awesome! Thank you, Kyl!
What happened to the marjoram?
Looks like our website ghost ate it.. It has been added back to step 1.
Hey, no reason not to use this to season a turkey roulade, is there?
Esp wrt transglutaminase action
The only reason I could think of would be to make it more delicious.
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.
If I wanted to try this spice mix in a chicken sausage, would you suggest using the same proportions of spice to salt?
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.
how much flour can i use for this mixture?
I would recommend using the breading recipe from this activity. https://www.chefsteps.com/activities/extra-crispy-fried-turkey
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 agree, so damn good. I just made more and I use it on everything!
About how long do you think this mixture will keep while sealed airtight? Even sealed from a vaccum pack?
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.
If someone is allergic to mustard or mustard seed; what would be a good substitute?
Just leave it out. Nothing needed to sub.
Heard. Thank you!
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?
