Alright, let’s talk about this here salt and vinegar chicken rub, you know? I ain’t no fancy chef or nothin’, but I know how to make some good chicken, the kind that makes your mouth water just thinkin’ about it.
First off, you gotta understand somethin’ about chicken. It ain’t like them big ol’ fatty cows. Chicken’s kinda lean, but that don’t mean it can’t be juicy and tasty. The secret? Well, part of it is gettin’ that skin nice and crispy. And the other part? That’s where this salt and vinegar thing comes in.
Now, some folks, they like to soak their chicken in all sorts of fancy marinades. Vinegar, lemon juice, all that stuff. And that’s fine, I guess. But me? I like to keep things simple. A good rub is all you need, see? Too much of that vinegar stuff can make your chicken all tough and stringy, like an old dishrag. And nobody wants that, right?
So, here’s what you do. You get yourself a bowl, a good-sized one. Don’t go usin’ no tiny little thing, you won’t have enough room to mix everything up good. Then you start dumpin’ stuff in.
- First, the salt. Don’t be shy now, chicken needs salt. I like to use that coarse sea salt, the kind that feels kinda chunky in your hand. But regular salt works too, just fine.
- Next, the vinegar. Now, you can use any kind you like, really. I usually use apple cider vinegar, ’cause that’s what I got on hand. But white vinegar works, even that fancy balsamic stuff if you’re feelin’ highfalutin. Just don’t go pourin’ in a whole bottle, you hear? A little goes a long way.
Okay, so you got your salt and vinegar in the bowl. Now it’s time for some other goodies. I like to add a bit of sugar, just a pinch or two. It helps the chicken get nice and brown and crispy. And a little black pepper too, can’t forget the pepper.
But here’s the real secret, somethin’ my grandma used to do: a little bit of garlic powder. Not too much, just enough to give it that little somethin’ somethin’. And if you’re feelin’ real fancy, you can add a pinch of paprika, for color you know? Makes the chicken look pretty. And ain’t nobody gonna turn down pretty chicken, that’s for sure.
Once you got all your stuff in the bowl, you mix it all up good. Use your hands, get in there and really work it. You want everything to be all mixed up together, so every piece of chicken gets a little bit of everything.
Then, you take your chicken. I like to use chicken pieces, you know, legs and thighs. But you can use a whole chicken if you want, or even just breasts. It’s all up to you. Just make sure you pat that chicken dry with some paper towels. That’s the way to get that skin crispy! If it’s wet, it just steams.
Now, you rub that salt and vinegar mixture all over the chicken. Don’t be stingy now, get it all in there, under the skin if you can. The more rub, the more flavor, that’s what I always say. And make sure you get that vinegar all over so it can tenderize that there chicken.
Once your chicken is all rubbed down, you can either cook it right away, or you can let it sit in the fridge for a bit. If you let it sit, it gives the flavors a chance to really soak in. But even if you cook it right away, it’ll still be mighty tasty. I like to cook mine in the oven, at about 375 degrees. But you can grill it, fry it, whatever you like. Just make sure you cook it all the way through. Nobody wants no raw chicken, that’s for sure!
And that’s all there is to it! Salt and vinegar chicken rub, simple as can be. But let me tell you, it makes some of the best chicken you ever tasted. Crispy skin, juicy meat, and a flavor that’ll knock your socks off. So go on, give it a try. You won’t be disappointed. And your family will thank ya for it.
Oh, and one more thing, don’t forget the side dishes! Mashed potatoes, green beans, maybe some cornbread. A good meal ain’t just about the chicken, it’s about everything that goes with it. That’s what makes it a real feast.
Tags: [chicken, rub, salt, vinegar, recipe, cooking, easy, homemade, crispy, flavorful]