Marianne Martinez
Dry rubs are a great way to add flavour to chicken. They can be made with a variety of herbs and spices, and can be applied to chicken right before cooking or well in advance. When you're ready to cook, you can pan-fry, grill, roast, or bake your chicken. If you're pan-frying, you'll want to use a cast-iron or heavy-bottomed skillet over medium-high heat with a couple of tablespoons of olive oil. If you're grilling, baking, or roasting, you'll want to first rub your chicken with olive oil to help the dry rub stick.
Can you pan fry dry rub chicken?
| Characteristics | Values |
|---|---|
| Dry rub ingredients | Herbs, spices, salt, sugar, cumin, coriander, chilli, turmeric, cinnamon, paprika, black pepper, garlic, onion powder, oregano, thyme, cayenne pepper, dried basil, dried parsley, lemon pepper |
| Chicken | Breasts, thighs, legs, wings, or a whole chicken |
| Oil | Olive oil, coconut oil, mustard, or butter |
| Pan | Cast iron, stainless steel, or non-stick |
| Cooking time | 2-3 minutes per side, then 8-12 minutes in the oven |
| Resting time | 5-10 minutes |
| Storage | Store dry rub in an airtight container for up to 2 years |
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What You'll Learn
How to make a dry rub
Dry rubs are mixtures of herbs and spices that can be used to season chicken. They can be applied right before cooking or up to 24 hours in advance. The longer the rub is left on the chicken, the deeper the flavour will be.
To make a dry rub, combine your chosen herbs and spices in a bowl and whisk until they form a homogeneous mixture. You can also use an airtight glass jar to mix the ingredients, which will save on cleanup. The basic flavour notes you want to hit in a dry rub are sweet, savoury, and spicy. To balance the flavours, use a ratio of one part sugar to one part of the other ingredients. If you are adverse to sugar, you can use a sugar substitute, but use half the amount.
You can make a simple, fresh-tasting herbal dry rub by combining equal parts brown sugar, salt, oregano, dried basil, and dried parsley. For a lemon pepper dry rub, combine lemon pepper, salt, garlic and onion powder, basil, oregano, parsley, and paprika. If you want a spicy dry rub, you can add cayenne pepper, or chilli powder. For a more floral, citrusy note, add coriander. Other spices you can use include cumin, cinnamon, thyme, black pepper, turmeric, and paprika.
Once you have made your dry rub, store it in an airtight container in a cool, dry place. The dry rub should last for up to two years, depending on how fresh the herbs and spices are.
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Applying the dry rub to chicken
Dry rubs are mixtures of herbs and spices that can be used to season chicken. You can apply a dry rub to chicken right before cooking or far in advance. It is recommended that you use about 1 tablespoon (8 g) of dry rub for every 1 pound (450 g) of meat.
Before applying the dry rub, ensure the chicken is completely defrosted and pat it dry with paper towels. Blot each side of the chicken to absorb excess juices and contaminants. You can also drizzle a light layer of olive oil onto the chicken to help the rub stick better.
When you are ready to apply the rub, use your non-dominant hand to scoop the dry rub and put it directly onto the chicken. Avoid touching the chicken with the spoon to prevent contaminating the dry rub. Work the rub into the chicken with your dominant hand, using a kneading motion. Apply pressure and work with the grain of the meat to ensure the rub reaches all areas. Continue rubbing until the chicken is completely coated.
You can leave the dry rub on the chicken for up to 4 hours before cooking. If you are not cooking it right away, store the chicken in a container with a lid.
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Marinating the chicken
To make a dry rub, combine your chosen herbs and spices in a bowl. You can use a one-to-one ratio of herbs and spices, with half a part of salt. For a classic barbecue flavour, use brown sugar as the base for your rub. For an herbal rub, combine equal parts brown sugar, salt, oregano, dried basil, and dried parsley. If you want a spicy kick, try cayenne pepper, red chili flakes, garlic powder, onion powder, cumin, paprika, sage, thyme, rosemary, and basil.
Before applying the rub, dry the surface of the chicken well. Then, coat the chicken with the dry rub, making sure to cover every surface of the meat evenly. Use your dominant hand to work the rub into the chicken with a kneading motion, going with the grain of the meat. You can apply the rub right before cooking, or marinate in the fridge overnight or for a minimum of two hours.
If you want to marinate the chicken, place the rubbed chicken in a bowl, cover, and leave in the fridge. The longer it marinates, the more intense the flavour will be. However, do not exceed 12 hours, as the meat may become mushy. After marinating, remove the chicken from the fridge and let it sit until it reaches room temperature, which can take 30 minutes to an hour.
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Pan-frying the chicken
To pan-fry chicken with a dry rub, you'll first need to prepare the chicken by applying the dry rub. You can make your own dry rub by mixing herbs and spices, such as cumin, coriander, chilli, turmeric, cinnamon, paprika, black pepper, garlic, onion powder, oregano, thyme, salt, or cayenne pepper. You can also buy a premixed all-purpose rub from your local supermarket or grilling specialty stores.
Once you have your dry rub, you can apply it to the chicken by sprinkling it on and using your fingers or your dominant hand to rub and work the spices into the meat. Make sure to coat all sides of the chicken evenly. You can apply the dry rub right before cooking or marinate the chicken in the fridge overnight for a more intense flavor. If you want the dry rub to stick better, you can drizzle or spray the chicken with olive oil before applying the rub.
After the chicken has been coated with the dry rub, it's time to start pan-frying. Remove the chicken from the fridge and let it come to room temperature, which can take 30 minutes to 1 hour depending on the temperature of your kitchen. When the chicken is ready, heat a frying pan, preferably cast iron or stainless steel, over medium-high heat. Add two tablespoons of olive oil to the pan and swirl to coat the entire surface.
Place the chicken in the hot pan and let it cook without moving it for a few minutes to allow the surface to brown and create a seared texture. The chicken will self-release from the pan when it's ready to be turned. Fry the chicken on the other side, and then remove it from the pan when it's cooked through. Let the chicken rest for about 10 minutes before cutting or serving to retain its juices.
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Resting, cutting, and serving the chicken
Resting the Chicken:
Allowing the chicken to rest after frying is essential. Transfer the cooked chicken to a board or a plate and tent it loosely with foil. Let the chicken rest for at least 10 minutes, and up to 15 minutes, before cutting or serving. This resting period helps retain moisture, ensuring the chicken stays juicy and flavourful. It also gives the chicken time to finish cooking evenly, preventing overcooking.
Cutting the Chicken:
After resting, you can cut the chicken into thin strips or your desired size. Use a sharp knife to ensure a clean cut. Be cautious of the released juices, as hot chicken juices can cause burns. You can also use a meat thermometer to check the internal temperature of the chicken to ensure it's cooked to your desired level of doneness.
Serving the Chicken:
Once the chicken is rested and cut, it's ready to be served. You can serve it as-is or with a side dish, such as a salad, roasted vegetables, or a dip. If you've prepared a sauce or gravy, you can drizzle it over the chicken or serve it on the side. For presentation, garnish the dish with fresh herbs like parsley or chives.
Storing Leftovers:
If you have leftover chicken, make sure to store it properly. Let the chicken cool to room temperature, then place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze cooked chicken for later use; wrap it tightly in foil or place it in a sealed container before freezing.
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Frequently asked questions
A dry rub is a mixture of dried spices and herbs that is rubbed onto meat before cooking. It can be used to season any kind of meat and is a great way to add flavour to chicken.
You can make a dry rub by combining dried herbs and spices in a bowl and whisking them together. Common herbs and spices used include salt, sugar, cumin, coriander, chilli, turmeric, cinnamon, paprika, black pepper, garlic, onion powder, oregano, thyme, cayenne pepper, basil and parsley. You can store your dry rub in an airtight container for up to two years.
First, drizzle olive oil over your chicken and then sprinkle and rub the dry rub all over it. Make sure to coat all sides of the chicken evenly. You can then place the chicken in the fridge to marinate overnight or for a minimum of two hours. When you're ready to cook, heat a frying pan over medium-high heat and add two tablespoons of olive oil. Fry the chicken until it is browned and cooked through.
