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Fried Chicken Rub

Fried Chicken Rub recipe image
This aromatic fried chicken rub transforms ordinary poultry into a Moroccan-inspired masterpiece. The blend features warm spices like cumin, coriander, and paprika, balanced with bright lemon zest and savory garlic. When applied to chicken before frying, it creates a deeply flavorful, golden-brown crust that stays tender and juicy inside. This recipe is perfect for weeknight dinners, potlucks, or when you want to elevate a simple meal with complex, global flavors. Easy to make with pantry staples, this dry rub is a versatile addition to your kitchen arsenal that you will reach for time and time again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 786.0
Dietary: Gluten-free
Description
This aromatic fried chicken rub transforms ordinary poultry into a Moroccan-inspired masterpiece. The blend features warm spices like cumin, coriander, and paprika, balanced with bright lemon zest and savory garlic. When applied to chicken before frying, it creates a deeply flavorful, golden-brown crust that stays tender and juicy inside. This recipe is perfect for weeknight dinners, potlucks, or when you want to elevate a simple meal with complex, global flavors. Easy to make with pantry staples, this dry rub is a versatile addition to your kitchen arsenal that you will reach for time and time again.
Ingredients
  • 1
  • 2
  • 3
Directions
  1. 1
    In a small bowl, combine all dry spices: paprika, cumin, coriander, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  2. 2
    Mix the spices thoroughly until the color is uniform and no clumps remain.
  3. 3
    Pat the chicken pieces dry with paper towels to ensure the rub adheres properly and the skin crisps up.
  4. 4
    Generously coat all sides of the chicken with the spice rub, pressing gently to help the seasoning stick.
  5. 5
    Let the seasoned chicken rest for at least 15 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor penetration.
  6. 6
    Heat oil in a large skillet or deep fryer to 350&# 194;°F (175°C).
  7. 7
    Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan.
  8. 8
    Fry the chicken for 12-15 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
  9. 9
    Remove the chicken from the oil and drain on a wire rack set over a baking sheet to keep it crisp.
  10. 10
    Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Nutrition Facts

Amount Per Serving
Calories 786.0kcal
% Daily Value *
Total Fat 77.0g119%
Saturated Fat 10.8g54%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 20.2g7%
Dietary Fiber 5.7g23%
Sugars 3.6g
Protein 6.7g14%

* 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

Storage: Store any unused rub in an airtight container in a cool, dark place for up to 6 months. For best flavor, use within 3 months.

Variations: Add dried rose petals or orange zest for a more traditional Moroccan profile. For a kick, increase the cayenne or add a pinch of harissa powder.

Tip: For extra crispy skin, dust the seasoned chicken with a light layer of cornstarch before frying.

Safety: Always use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Substitution: If you don't have fresh lemon zest, you can use a pinch of citric acid or lemon juice powder in the rub.

Keywords: fried chicken, moroccan spice, dry rub, cumin, coriander, paprika, garlic powder, crispy chicken, middle eastern, seasoning blend, easy dinner, homemade rub, aromatic, savory, weeknight meal, poultry, flavor boost, golden crust, spice mix
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-rub-6/