Fried Chicken Rub

chefs-mate chefs-mate 0 Comments
Servings: 1 serving Difficulty: Beginner
Jump To Recipe Print Recipe
A zesty, aromatic spice blend perfect for coating chicken or vegetables before frying or roasting.
Fried Chicken Rub recipe image
Fried Chicken Rub recipe image
Print Recipe

Fried Chicken Rub

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 1 serving Calories: 1878.8

Description

This versatile fried chicken rub brings together the warm, earthy notes of ground cumin with the sweet, smoky depth of paprika. Enriched with a touch of olive oil to help the spices adhere, this mixture creates a flavorful crust on any protein. It is ideal for weeknight dinners when you want to elevate simple ingredients like chicken thighs or tofu without spending hours in the kitchen. The balance of savory and aromatic flavors ensures every bite is satisfying. Keep a batch in your pantry for quick marinating or dry-rubbing needs. It works beautifully on roasted vegetables as well, adding a Mediterranean flair to your table.

Ingredients

Directions

  1. In a small bowl, combine the olive oil, paprika, ground cumin, salt, black pepper, and cayenne pepper.
  2. Whisk the mixture vigorously until it forms a smooth, consistent paste with no dry spice pockets.
  3. Pat your chicken pieces or vegetables dry with paper towels to ensure the rub adheres properly.
  4. Rub the spice paste evenly over the surface of the protein or vegetables, ensuring full coverage.
  5. Let the seasoned items rest for at least 15 minutes before cooking to allow the flavors to penetrate.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1878.8kcal
% Daily Value *
Total Fat 92.8g143%
Saturated Fat 24.3g122%
Cholesterol 700.0mg234%
Sodium 666.0mg28%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 227.8g456%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store any unused rub in an airtight container in the refrigerator for up to one week.

For a milder version, reduce or omit the cayenne pepper. For extra heat, add a pinch of crushed red pepper flakes.

This rub works exceptionally well on tofu, chickpeas, or salmon if you prefer a non-chicken option.

If making a large batch of chicken, double or triple the ingredients proportionally.

Keywords: rub, spice, blend, chicken, fried, paprika, cumin, olive oil, seasoning, marinade, mediterranean, savory, crust, flavor, quick, pantry, homemade, versatile, aromatic, coating
Recipe Card powered by WP Delicious