Winner, winner chicken dinner indeed. Ban boring poultry with these seasonings that kick up the flavor whether you're frying, barbecuing, grilling, or roasting. From a classic Southern feast to herbaceous Greek-inspired meals, this set will inspire you to add chicken to the menu more often.
This spice set contains the following products in 1/2 cup glass jars:
Lake Barkley Fried Chicken Seasoning
TSM BBQ Chicken Rub
Mt. Olympus Greek Style Seasoning
Mt. Elbert All-Purpose Seasoning
Lake Barkley Fried Chicken Seasoning: Salt, roasted garlic, onion, California paprika, black pepper, regular yellow mustard powder, sage, rosemary, Mediterranean thyme, parsley, Greek oregano
Mt. Olympus Greek Style Seasoning: Garlic, lemon peel, salt, Greek oregano, spearmint, black pepper and citric acid
TSM BBQ Chicken Rub: Sea salt, garlic, brown sugar, onion, California paprika, mustard, cayenne, savory
Mt. Elbert All-Purpose Seasoning: Salt, toasted onion, black pepper, red bell peppers, garlic, French thyme, Greek oregano
2 to 3 lb. boneless, skinless chicken
breast or chicken tenders
1 to 2 cups buttermilk
1 Tbsp. Granulated Onion
1 tsp. Granulated Garlic
Vegetable oil, for frying
1 cup all-purpose flour
1/4 cup Lake Barkley Fried Chicken Seasoning
If using chicken breast, slice into 1/2- to 1-inch thick strips. Place chicken strips or tenders in a gallon-size zip top bag. Add enough buttermilk to just cover chicken. Add granulated onion and garlic. Seal bag and shake to coat chicken with marinade. Refrigerate for 2 hours or up to overnight. Fill a deep skillet or Dutch oven with about 2 inches of oil and heat to 350 degrees (or use a deep fryer). Mix flour and Lake Barkley together in a pie dish or wide bowl. Remove chicken strips from marinade one at a time and roll in flour mixture to coat completely. Fry several coated strips at a time in the vegetable oil. Remove from oil when they are golden brown and transfer to a paper towel-lined plate. Serve warm.
SERVING SUGGESTIONS: Serve with fries, mashed potatoes, or waffles.
YIELDS: 4 to 6 servings
THANKS TO: Savory Spice Test Kitchen