I’ve lately been on something of a fried chicken jag, which is both good news and bad. Problem is, the only seasoning I use is salt and pepper. That’s it. I drop the chicken in some egg, dredge it in flour, and then salt and pepper. Feh.
I will admit to making some of Emeril’s “Cajun seasoning” recently, based on a recipe I found on his website. It wasn’t bad, but what I really want is a kickass seasoning that will send chills down the spines of my guests.
Can some Southern-fried Doper provide me a recipe that will make the Colonel lick his lips in the casket???
Rosemary and sage might be nice. Or you could try breading the chicken for a change of pace. (Flour, then egg, then breadcrumbs.) Sometimes I mix a little lemon zest with the breadcrumbs; pretty tasty.
I add garlic (to everything), a little (not too much) crushed red pepper, and sometimes fry it in olive oil for a tangier taste. For really crispy chicken dip it in milk before the flower, or use pancake batter.
I shake on a mixture of kosher salt, either cyanne pepper or paprika (only if it’s fresh paprika – the stuff loses it’s ‘zing’ pretty quick) and black pepper pulverized super fine in a pestal and mixed with a tiny, tiny dash of cumin. Shake on the chicken parts and let that sit for just a moment, then dredge in all-purpose flour. Nummy!