Quote:
Originally Posted by jjirons69
Sorry, grew up with "round" boxes of salt. It's all different now. And yes the rub as a lot of salt, but it is just right on the bird.
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Thanks Jamie. 75+% salt with a 24 hour rest and possibly a paper towel pat down of the bird before frying, I can see how that rub would work out well.
The dry rubs I typically make and use would not work, since they have very little salt in them and lots of dried herbs that would burn in the hot oil.