It all started with some really good fried chicken. It was tangy from dip in buttermilk, and yet his this incredible spicy edge from a poultry shake from an Alton Brown recipe. Unlike most fried chicken recipes, he recommended placing the spices underneath the flour. He had a persuasive reason for this: "Spices like paprika burn. By stashing them under the crust they'll be protected." Where is this going, you may ask?
One can't easily make fried chicken on a busy weeknight. It requires time and patience. But I wanted that intense taste of the poultry shake. So I took the idea of placing the spices underneath the flour, and decided to see what it could do for a roasted bird. Of course, high ovens temperatures would surely burn the spices if they were just sprinkled on the skin. So I placed the spices under the skin. Surely the fat underneath the skin would protect the paprika and I'd be left with that incredible taste.
As a replication of fried chicken this dish failed miserably. It had none of the crispy, tangy goodness of real fried chicken. But as a kicked up, highly seasoned roast chicken, it was astonishingly good. That poultry shake infused every ounce of the meat. This bird is unhinged and spicy. Have a glass of water close! And without the fried guilt, get seconds.
Paprika Roast Chicken
Dinner Tonight: Paprika Roast Chicken
About This Recipe
|This recipe appears in:||This Week in Recipes|
- 1 chicken
- 2 tablespoons paprkia
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
Preheat the oven to 400 degrees. Loosen the skin of the chicken by carefully sticking your fingers between the skin and the meat. It's best to get half of the breast done from the bottom of the bird, and then loosening the skin from the hole on top to get the other half. The legs require a little more patience. You'll have to go from the base of the leg and work from there. The skin tears easily, so be careful.
Mix together the paprkia, salt, garlic powder, and cayenne pepper. Rub the seasoning underneath the skin where ever possible. Be sure to sprinkle in the cavity of the bird. Try to leave a tablespoon or so to sprinkle on at the end.
Place in a roasting pan, and stick in the oven. Cook for about 50 minutes to an hour, or until the temperature is right around 165. Remove and let rest for 10 minutes. Then carve up and serve. Sprinkle a little of the reserved shake on at the end.