Any good recipes on seasoning chicken?

The first is my own recipe! It's fabulous; don't leave anything out! It's best on a whole chicken that is to be roasted, but also works on bone-in pieces.








**Sugar Pie's Rotisserie Rub**





2 tsp kosher salt


2 tsps paprika


陆 tsp chili powder


1陆 tsp garlic powder


2 tsps freshly ground black pepper or coarse ground black pepper


1 tsp onion powder


2 tsp. dry parsley


1 tsp. dry rosemary


1 tsp dried thyme


2 tsp. dried orange or lemon rind (Spice Islands makes this)





Mix well and rub inside and out of a 4-5 pound chicken, or 2 (3 lb.) chickens. Tie legs together, and tuck wing tips under. Cook on rotisserie or in 325潞F oven approx. 1 陆 hours or until juices run clear.





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11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN


(Gloria Pitzer)





2 T. paprika


1 T. onion salt


1 t. celery salt


1 t. rubbed sage


1 t. garlic powder


1 t. ground allspice


1 t. ground oregano


1 t. chili powder


1 t. black pepper


1 t. sweet basil leaves, crushed


1 t. marjoram leaves, crushed fine





Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.


(makes about 1/3 cup)





TO USE:


Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.





February, 2001 Menu Minder


_________________________Any good recipes on seasoning chicken?
I like the McCorrmicks brand onion and garlic seasoning. I use that and fresh garlic and cook the chicken in olive oil on the stove.Any good recipes on seasoning chicken?
an excellent rub for chicken





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





this makes alot -can be halved
To bake or smother fry, I just marinate in fat free Italian dressing, garlic powder,and creole seasoning.To fry I put mustard,garlic powder,onion powder,and creole seasoning together and roll my skinless chicken in that then in flour.Now that makes a very juicy fried chicken.I do the same for catfish..Hope this helps.
Salt,pepper,garlic,lemon.
Russian chicken is really good. A nice way to dress up ordinary chicken pieces.


http://southernfood.about.com/od/crockpo鈥?/a>
I like lemon or garlic pepper with oil and vinegar. Season the meat about 2-3 hours you are going to cook it and place in a closed container. To make sure the seasoning goes through the meat poke holes in it. I grill at lot of my foods, so this is best on the G. F. grill.
mrs dash is good
Brush on some melted butter then garlic powder , italian seasoning and a little bit of cayenne or chili powder for a little bit of bite.
Brine in a mixture of Koser salt and buttermilk!


1/4 salt


1 qt Buttermilk


2 cupps water


Brine for a least a hour although no more than 6 hours


wash pat dry then Grill fry or bake
1. For a richer flavor, season and marinate your chicken for 24 hours before cooking and store it in the refrigerator. The longer you keep chicken in a marinade, the more it鈥檒l be infused with flavor.





2. To keep meals healthier, marinate chicken in seasoned fruit juice or chicken broth instead of oil-based marinades before grilling or broiling. Always store chicken in the fridge while it marinates, even if you only plan to let it soak for 30 minutes.





3. Use bold seasonings like freshly grated lemon peel, minced hot peppers, fresh herbs, and infused vinegars to add flavor to chicken dishes without adding fat.





4. Saut茅ed chicken tastes great, but can be fattening if you use oil or butter. Instead, eliminate the need for oil and butter by using a non-stick skillet. Trim all visible fat from cuts of chicken and add some onions, green peppers, and spices.





5.Drying out chicken by overcooking it can ruin its taste. To get around this problem, use a cooking thermometer to determine when your chicken is cooked just right. The internal temperature of a whole chicken should reach 180 degrees F and chicken breasts should be cooked to a temperature of 170 degrees F. Another way to see if chicken is done is to pierce the thickest part of the meat to see if the juices run clear. If they鈥檙e clear and not pink, the chicken is ready.6. When baking a whole chicken, it鈥檚 best to keep the skin on to avoid drying out the meat. The skin helps hold in the juices and flavor of the meat. It can be easily removed after cooking.





7. One of the best ways to cook a very juicy, tender, and flavorful chicken is to soak it in salt water, also known as brine, before cooking. To create good brine, dissolve a half-cup of salt and a half-cup of brown sugar in a gallon of water. Immerse the chicken completely in the solution and place it in the refrigerator right away. You may want to weight the chicken with a plate to keep it completely immersed. Let the chicken soak in the brine for 3 to 12 hours. Before cooking the chicken, make sure to rinse off the excess brine with fresh water and dry completely with paper towels. Brine works by allowing moisture to pass through the meat more easily. This process adds moisture to chicken, infuses the meat with more flavor, and shortens cooking time. It鈥檚 important to note that brined chicken will cook faster than chicken that has not been pre-treated, because water is a better conductor of heat than meat.





8. Another way to make tasty, tender chicken is to add it to a salt-and-sugar rub. For chicken breasts, blend 1/3 cup of course salt and 1/3 cup of brown sugar with a mixture of your favorite seasonings. A tablespoon each of ground black pepper, paprika and chili powder are good seasonings to spice up this mix. In a large resealable plastic bag, rub the entire mixture evenly over the chicken, seal up bag, and refrigerate for 4 to 8 hours. You may find it easier to use several bags in this instance. When ready to cook, rinse the chicken breasts thoroughly to remove the salt-and-sugar rub and dry the breasts with paper towels. The chicken is then ready for cooking.





9. Leftover chicken is great for lunches. It can be heated up or eaten cold. When reheating leftover chicken, cover the dish to retain moisture and flavor. You may want to consider brining your chicken if you know you鈥檒l have a lot of leftovers. Brining chicken makes reheated leftovers much more tasty, tender, and juicy. One lunch idea is to roll up sliced chicken breast in pita bread with fresh green peppers, onions, lettuce, pickles, mustard, and ground pepper. This makes for a delicious, high-protein, low-fat lunch meal. Try adding other fresh ingredients to make your own version.10. Spice it up! Adding particular ingredients to a marinade, brine, rub, saut茅, or sauce can really enhance chicken鈥檚 flavor and give it an international flare. For Italian chicken recipes, use fresh minced garlic, dried oregano, dried basil, and dried thyme. For Indian-style chicken, you may want to try mixing coriander, turmeric, cardamom, and bay leaves into a marinate. For Thai chicken, try adding some cilantro, lime juice, ginger, coconut milk, and lemongrass to the recipe. And for that Tex-Mex flavor, try adding cumin, sage, minced fresh chili peppers, or chili powder to chicken.