There will be people who think that the chicken is burnt. A typical case of optical illusion.
For the black spice rub 2 tsp salt 2 tsp dried oregano 1 tsp freshly ground black pepper 1 tsp white pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 1 tsp cayenne pepper For the chicken 8 pieces of chicken (wings, drumsticks, thighs, and/or fillets) 200 g vegetable oil, to fry Spring onion, to garnish Spicy dipping sauce of choice, to serve with it Also needed cast iron pan
Make the rub. Mix the herbs and spices in a bowl and pass the chicken through it. Make sure there is a good amount of back on each piece of chicken. In a cast iron pan over the fire, grill two pieces of chicken The Bastard Two pieces of chicken at a time in plenty of vegetable oil. Fry them briefly and until hot on both sides (they do not have to be cooked), so that the back is well stuck and roasted. Remove the leftover backs from the pan in between, otherwise they will burn. Place the plate setter on The Bastard Place the plate setter on the plate and place the chicken pieces on the grill above it. Cook the chicken for 25 to 30 minutes until it reaches a core temperature of 72°C. Serve the chicken with some spring onion and a spicy dipping sauce.
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
