I am trying to give our fried chicken a face-lift --- doing away with the supermarkets’ instant breading mixes which contains mostly flour and salt.
Herbs and spices are the most effective way – whether fresh or dried – to give food flavour while keeping it healthy. Spices are “concentrated sources of natural antioxidants” as McCormick says (My favourite brand of readily available dried herbs and spices).
I made a dry rub for the chicken pieces I bought from the grocery using McCormick spices – Italian seasoning (which has dried marjoram, thyme, rosemary, savory, sage, oregano and basil), Salt and Ground Black Pepper and Cayenne Pepper Powder for some zing.
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Chicken pieces, cleaned and patted dry
McCormick Italian Seasoning
Salt and Ground Black Pepper
Cayenne Pepper Powder (not too much if you don’t like your chicken spicy)
Oil for Frying
I thoroughly cleaned the chicken pieces and patted dry with paper towels.
On a plate/bowl, I combined dashes of Italian Seasoning, salt, ground black pepper and Cayenne Pepper powder.
I mixed everything well then rubbed it on the chicken, making sure it is well covered with the rub.
I let the chicken absorb the flavour for at least 30 minutes before frying it on a pan on medium heat. (Note: flavour is well-placed the longer you keep the rub and the chicken together before frying --- in my case, the chicken I fried for dinner tasted better compared to the ones I fried for lunch.)
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Mixed vegetables are added as a side to this hearty chicken meal. I blanched green beans, carrots and mushroom pieces together, added a teaspoon of butter to taste.