John Myers
Ingredients for 1 servings:
- 2 tsp, heaped black pepper, ground
- 2 tsp, heaped white pepper, ground
- 2 tsp, heaped chili powder
- 2 tsp, heaped cayenne pepper
- 2 tsp, heaped paprika powder, sweet
- 2 tsp, heaped paprika powder, hot
- 2 tsp, heaped curry powder (Madras for a spicy, English for a fruity note), to taste
- 2 tsp, heaped salt to taste
- 4 tsp, heaped cane sugar, brown or plain sugar
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
for all types of poultry, from the southern states of the USA
Mix the ingredients together well. A simple yet delicious spice mix that can also be dissolved in oil as a marinade. This quantity is enough for 8-12 chicken drumsticks. The mix is also suitable for pan-fried turkey legs, chicken breasts, or turkey fillets. The brown cane sugar caramelizes in the oven, so you always get particularly crispy skin when you bake the chicken halves, legs, or drumsticks with skin on the grill. I personally prefer a slightly stronger curry flavor. If you like it spicy, use a Madras curry; for a fruitier dish, try the English curry mix. Tip: When baking, place a deep baking tray filled with water under the grill so that the excess fat drips into the water and not into the oven.
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