Dried seasoning is a mixture of various herbs and spices that can be used to season a variety of meats. If you want to season the chicken with dry spices, you can rub it right before cooking it or some time in advance. When you're ready to apply the dry spices to the chicken, rub it in with your hands to let the flavors sink deeper into the meat. There are various types of dry herbs that you can try. So, choose according to your taste!
Ingredients
Versatile Dry Seasoning
- cup (27 grams) paprika powder
- 3 tablespoons (21 grams) ground black pepper
- 3 tablespoons (20 grams) of garlic in the form of grains
- 3 tablespoons (20 grams) onion powder
- 2 tablespoons (6 grams) dried oregano
- 2 tablespoons (6 grams) dried thyme leaves
- 1 tablespoon (17 grams) kosher salt
- 2 teaspoons (3 grams) coriander
- 1 teaspoon (2 grams) cayenne pepper
Sweet Spicy Dry Seasoning
- 1 cup (220 grams) brown sugar
- cup (136 grams) kosher salt
- 4 tablespoons (27 grams) smoked paprika
- 2 tablespoons (14 grams) coarsely ground black pepper
- tablespoon (3 grams) cumin
- tablespoon (5 grams) onion powder
- tablespoon (5 grams) garlic powder
- 1 teaspoon (2 grams) cayenne pepper
Herbal Dried Seasoning
- 2 tablespoons (27 grams) brown sugar
- 2 tablespoons (34 grams) sea salt
- 2 tablespoons (6 grams) dried oregano
- 2 tablespoons (6 grams) dried basil leaves
- 2 tablespoons (6 grams) dried parsley
Lemon Pepper Dried Seasoning
- 1 tablespoon (7 grams) of lemon pepper seasoning
- 1 teaspoon (6 grams) salt
- teaspoon (2 grams) garlic powder
- teaspoon (2 grams) onion powder
- teaspoon (0.3 grams) dried basil leaves
- teaspoon (0.3 grams) dried oregano
- teaspoon (0.3 grams) dried parsley
- teaspoon (1 gram) paprika powder
Spicy Dry Seasoning
- 3 teaspoons (7 grams) paprika powder
- 2 teaspoons (2 grams) dry thyme
- 2 teaspoons (8 grams) garlic powder
- 2 teaspoons (12 grams) salt
- 1 teaspoon (8 grams) onion powder
- 1 teaspoon (2 grams) black pepper
Step
Method 1 of 2: Seasoning the Chicken
Step 1. Spread the dry spices on the chicken before you prepare the meat
Dry seasoning will not make the chicken tender. So you can reapply it any time before deciding to cook it. Choose the seasoning time that works best for you, either a week in advance or on the same day you're going to cook it.
Step 2. Dry the chicken with paper towels
Make sure the chicken you are going to use is no longer frozen before seasoning. Take the chicken that will be smeared with dry spices and place it on the baking sheet so that the bacteria does not spread. Pat the tissue on each side of the chicken to absorb the liquid and other contaminants that are on the surface of the chicken. Continue to dry all sides of the chicken until the paper towels look clean after applying to the meat.
Always wash your hands after handling raw chicken because chicken meat contains bacteria that can cause poisoning
Warning:
Do not rinse or wash chicken in the sink before cooking it, as this can spread bacteria on your food, cutlery, or kitchen surfaces.
Step 3. Drizzle the meat with a little olive oil to allow the dry spices to stick better
Olive oil helps the dry ingredients stick to the meat so they don't fall off as they cook. Pour a little olive oil on the chicken and spread it evenly on all sides of the meat. Use only a small amount of olive oil because if you use too much, the dry spices won't stick together and you'll lose all their flavour.
- If you don't want to use olive oil, you don't have to.
- If you don't have olive oil, you can use vegetable oil to make the dry spices stick better to the meat.
Step 4. Spread the dry spices evenly on each side of the chicken
Use your non-dominant hand to scoop the seasoning out of the container and pour it directly over the chicken. It's up to you how much dry seasoning you want to use. However, usually one tablespoon of dry seasoning (8 grams) is enough for 450 grams of meat. Make sure the dry spices are evenly distributed on all sides of the meat so that the meat is completely coated in the dry spices.
If you want to keep any leftover dry ingredients, avoid touching the chicken with the spoon you used to scoop out the spices. Otherwise, the remaining dried herbs can be contaminated and must be discarded
Step 5. Spread the seasoning on the chicken with your dominant hand
Massage the chicken with your dominant hand and apply the spices to the meat in a kneading motion. Apply in the direction of the muscles so that the dry spices can reach all the hard-to-reach areas. Continue to spread the seasoning over all sides of the meat.
- Try to keep one hand clean so you don't spread bacteria to other parts of the kitchen when you touch it.
- You can apply the dry spices to a thickness of about 0.5 cm on the meat. This thick layer of seasoning can help retain moisture to make the meat tastier.
Step 6. Store the chicken in a covered container if you don't plan to cook it right away
If you don't plan on cooking the chicken right away, place the meat in an airtight container with a lid to prevent bacteria from contaminating other items in the kitchen. Place the seasoned chicken in the refrigerator and cook for 1-2 days so the meat doesn't spoil.
- You can also use plastic clips to store chicken meat.
- Avoid wrapping chicken with adhesive plastic because the plastic can remove some of the seasoning attached to the meat.
Method 2 of 2: Choosing Dried Seasoning
Step 1. Use all-purpose dry seasoning in your cooking if you want rich, flavorful chicken
The versatile dry seasoning combines a spicy and savory taste to suit any dish. If you want to make your own, mix together ground paprika, black pepper, garlic and onion powder, oregano, thyme, salt, cilantro, and cayenne pepper. Stir the dry ingredients thoroughly before storing them in an airtight container.
You can buy ready-to-use all-purpose dry condiments at a grocery store or specialty baked goods store
Step 2. Choose a sweet-spicy dry seasoning for a classic barbecue flavor
Barbecue chicken usually has a sweet and sour taste. So, use brown sugar as the base for the dry seasoning. Mix in salt, paprika, pepper, cumin, garlic and onion powder, and cayenne pepper for a richer flavor. Adjust the ratio of the ingredients to get the sweet and sour taste you want.
Tip:
Try mixing various spices with ready-made dry herbs so you can adjust the taste to your taste.
Step 3. Try dry herbs if you want a simple, fresh taste
Dried herbs are great for seasoning chicken, especially if you want a spice that enhances the flavor of the meat. Combine brown sugar, salt, oregano, dried basil, and dried parsley in equal ratios in a bowl and mix until smooth. Store the spices in an airtight container for later use.
Herbal dry seasonings go well with Italian food
Step 4. Mix in the lemon pepper seasoning for a spicy and lemony taste
Lemon pepper, which is made from a mixture of lemon zest and pepper, will give a sour and spicy taste to chicken meat and is perfect served with vegetables. Combine the lemon pepper, salt, garlic and onion powder, basil, oregano, parsley, and paprika in a bowl and mix until smooth. Store the spices in an airtight container until you are ready to use them.
Step 5. Season the chicken with spicy dry spices if you want a spicy chicken taste
Combine paprika, thyme, salt, onion powder, and black pepper in a bowl and mix well. Spicy dry seasoning is appropriate if you want to cook chicken wings or tacos.
Use a little bit first so that the chicken is not too spicy
Tips
Try mixing your favorite flavors for your homemade dry spices until you find a combination and ratio of ingredients that suits your taste
Warning
- Always wash your hands after handling chicken as you can spread harmful bacteria.
- Make sure the chicken is cooked to a temperature of at least 74°C, otherwise it is not safe to eat.
