Post by Ken_Griffiths on Mar 21, 2017 10:17:14 GMT
2 tsp Sugar, brown
3 tsp Salt
1 tsp MSG
1 1/2 tsp Black Peppercorns crushed
1 tsp White Peppercorns ground
1/2 tsp Rosemary ground
1/2 tsp Basil ground
1/2 tsp Thyme ground
1/2 tsp Savory ground
1/2 tsp Tarragon ground
1/2 tsp Mint ground
1/2 Chili ground
1/4 tsp AllSpice ground
1/4 tsp Celery Seed ground
Mix above spices with 2 cups flour. Let sit for 24 hours before use. Dip chicken in buttermilk, let sit several hours in the cool.
Dredge in flour mix and cook it up as you see fit.
3 tsp Salt
1 tsp MSG
1 1/2 tsp Black Peppercorns crushed
1 tsp White Peppercorns ground
1/2 tsp Rosemary ground
1/2 tsp Basil ground
1/2 tsp Thyme ground
1/2 tsp Savory ground
1/2 tsp Tarragon ground
1/2 tsp Mint ground
1/2 Chili ground
1/4 tsp AllSpice ground
1/4 tsp Celery Seed ground
Mix above spices with 2 cups flour. Let sit for 24 hours before use. Dip chicken in buttermilk, let sit several hours in the cool.
Dredge in flour mix and cook it up as you see fit.