Fry Seasoning for Chicken
This fry seasoning for chicken is a dry rub you mix once and keep ready by the stove. Smoked paprika makes up the largest share, giving the crust a deep red color and a gentle smokiness, while lemon pepper, Old Bay and cayenne add citrus, celery-spice savor and heat. Worcestershire sauce powder brings a tangy, savory depth that plain salt and garlic cannot, and the shaker lid makes it quick to use.
Instructions
Measure all of the spices into a large bowl, using the quantities listed.
Stir them together with a whisk or fork until the color is even and no pockets of salt or paprika remain.
Pour the mix into an airtight container with a shaker lid. Shake the closed container once or twice to settle the blend, then store it away from heat and light until you need it for frying chicken.
Make it personal.
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