From Tom;
MY REVAMPED CHICKEN RUB - OIL & RUB BEFORE ROASTING, COVERING IN FOIL & BAKING, or STRAIGHT GRILLING OR SMOKING.
MY FAVOURITE THING IS TO USE IT IN FRIED CHICKEN DREDGE, USE IT TO SEASON THE FLOUR. TASTES NOSTALGIC TO ME.
I USED TO BE OBSESSED WITH FRIED CHICKEN. THE CRUNCHY, SPICED BATTER, FLAKEY JUICY CHICKEN & OF COURSE THE HOT SAUCE & BBQ SAUCE & GRAVY FOR DIPPING. I STARTED MAKING IT AT HOME FOR MY FRIENDS, ESPECIALLY WHEN I WENT TO UNI AND USED TO MAKE PILES AND PILES OF IT. MY THINKING WAS, IF IM GUNNA GO TO THE EFFORT OF DEEP FRYING AND MAKING LOADSA MESS I MIGHT AS WELL MAKE A TONNE OF IT. EVERYONE LOVED IT, THIS IS THE FLAVOUR .
