PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

  • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
  • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
  • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
  • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
  • Heat a combination of avocado oil and Crisco over medium high heat.
  • Place remaining flour in a shallow dish.
  • Remove each chicken piece from the buttermilk shaking off excess.
  • Dredge each piece in flour mixture.
  • Fry until golden, turning only once about 15-20 minutes.
  • Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE – great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

  • Mix together and store at room temperature.

SESAME SPICE – great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

  •  Mix together and store at room temperature.

ORANGE CORIANDER – great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

  •  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank’s hot sauce

  • Add dry seasoning to dredge mixture.
  • Add hot sauce to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

  • Add dry seasoning to dredge mixture.
  • Add garlic, zest and lemon juice to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

    BBQ CARROTS
    1 bag baby carrots
    2/3 cup favorite BBQ sauce
    1/4 cup honey

    • Steam or boil carrots until tender.
    • Whisk together the honey and BBQ sauce.
    • Heat sauce mixture for 30-45 seconds on high in the microwave.
    • Toss together and serve.

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