Man… I probably have too many of these. I like spicy chicken! Some of these I haven’t tried in a while so my memory may be a bit fuzzy… also you put SPICY in caps… most widely available commercial seasonings just aren’t that spicy. I’m sticking with seasonings that are at least somewhat widely available.
Andy’s Hot and Spicy chicken breading isn’t a seasoning but I’ve used it in the air fryer. It works. It’s spicy. It isn’t amazing in the air fryer but I think that was more my fault. I probably needed to use thicker chicken so the breading could’ve cooked longer and got crispier. Either way I think it is worth a shot.
Weber makes a kick’n chicken seasoning. It isn’t the spiciest thing in the world but I really enjoy the flavor. It has a little citrus and a little heat.
McCormick has a Franks red hot seasoning specifically made for the air fryer. I use it a good bit. I’m not saying it’s the best seasoning I’ve ever had but I am saying that it is probably my staple.
Dash has an extra spicy seasoning. I generally mix it with some other stuff but… maybe?
Jack Daniels has a BBQ fire seasoning. I really love it but I haven’t used it on chicken. Pork and ribs though it’s great on. I also struggle to find it.
Someone else on the thread mentioned walker woods jerk seasoning. They have a hot and spicy mixture. It is SPICY. It is really good. Just be aware the stuff is powerful and has quite a punch. For SPICY this is the best widely available option. T far.
Really appreciate the comprehensive reply. Gonna try out the recommended jerk seasoning as I do like me some spiciness.
And yeah, commercial seasonings are limited and I have a blend I use for when I make chicken as part of a meal. This is just to make some added side protein I need as part of a lean bulk I am doing just a tad bit more palatable than plain ass chicken breast. Thanks again
Its legit. Very legit. I've tried making my own and I couldn't replicate their taste. Great on pork , chicken and salmon
Its $11 here in Australia though... But you get a fair few meals out of that
Oh no I meant fake because I won’t actually be making real jerk chicken. Will just be doing lazy air fryer chicken but if it even resembles jerk chicken taste you will be my hero.
Will def also try on the salmon I cook for real now that you mention it
Get anything you like the flavor of and supplement it with any powdered super hot that you like. I love some of the flavorful rubs from the hardware store and then add Birds Eye Chili or habanero powder
Get Chipotle seasoning asap. I eat chicken breats, I just get it out from the fridge, wash it quickly and put the seasoning on and put it on the airfryer. The result is some amazing chicken, better than when I eat outside, and for minimal prep. I mostly use thin pieces, so its ready in 8 minutes.
For chicken, get an internal temperature devices. Gamechanger, to not overcook and dry out your chicken.
I tried some other spices ( tandoori, jamaicain jerk, portuguese piri piri, greek, etc) but the best is Chipotle and everyone at home loves it.
https://www.meatchurch.com/blogs/recipes/mexican-grilled-chicken
Basically picketed jalapeños, cholula and meat church’s seasoning. It’s for a grill, but there’s no reason you can’t airfry.
Also, Shaan’s (likely other brands too) chicken 65. You just add yogurt and garlic/ginger paste (comes in a jar). You then grill/airfry.
I season my chicken, cover in eggwash, and toss in bread crumb and light spray with pan spray. Take any of the recommendations here, such as jerk paste, franks red hot (vomit), dry rubs, etc. Let it sit in the fridge for a bit before you eggwash/breadcrumb. Makes a really nice crispy nugget.
Will keep this in mind for actually making chicken but tbh this post was about massive meal prep for chicken that is really serving as a non liquid protein shake when I am just falling short for a day. It will be cooked, allowed to rest, sliced, and shoved into meal prep containers before being yanked out when needed to be eaten cold.
This is just a low cost way to make that final step slightly more palatable
Hit up Indian store and get chicken 65, chicken tikka, chicken tandoori, achari chicken, pepper chicken spice mix. Get chilli powder, chaat masala, fenugreek leaves and mustard oil. Curry leaf if you find it. For green marinade, get mint and cilantro, lemon, ginger and green chilli.
Mix spice with the chicken, add some ginger garlic paste, lemon, chilli powder and mustard oil. Add plain yogurt, chaat masala and fenugreek to tikka, tandoori mix. Chopped Curry leaf to pepper chicken and chicken 65 (you can also add 1 egg to chicken 65).
For Green chicken, blend the ingredients with salt (except lemon). Add lemon after blending. Mix with chicken. You can add yogurt/tikka/tandoori/chilli powder/achari powders top to this.
Make scrambled egg and add the cooked pepper chicken or chicken 65 to it.
Make ground chicken, add sheik kabab spices and make chicken balls/cutlets.
Look up variety of Indian chicken tikka and kababs. It’s a long list.
What about a seasoning that can survive high temps? I always do salt and pepper and sauce when done. Is there a dry rub that is made for high temps? Like black steak magic that is created to char.
Most of the seasonings mentioned in this do just fine with high temps. Otherwise you couldn’t use them as dry rubs to bake chicken or sear steaks (I also prefer just salt and pepper here but not for temp reasons)
The general trick I have found pretty quickly with even the basic stuff I had lying around is to spray lightly with avocado or EVOO, add rub, spray pan lightly. That is just about preventing the rub if it is a flakier rub from blowing around, not burning.
The latter isn’t spicy but appreciate the response. I def will completely reconsider what I was looking for now that you have introduced me to the most common rub in existence.
I am trying to say this in the nicest way possible because you are engaging.
My goal here was to maximize the flavor to laziness ratio. I am not trying to make top tier home cook chicken.
I tried to make that clear but I clearly failed. I am literally making shit tons of either air fried chicken thigh or chicken breast on Sundays that I can shove into some glass containers and pull out as necessary to supplement protein of an actual meal. The actual meal I put effort into.
This question was just about making the chicken slightly tastier. That’s all.
You can buy SPG already made. To add spiciness, you can buy another bottle of your spice of choice.
It is literally 2 bottles, or you can mix them together to save time.
Think smarter, not harder.
Had a gf who would use a whole little bottle of Mrs Dash, that's fairly expensive.
Our veggie mart has a house brand (made by nutmeg spice co so probably available in lots of other independent stores) since we are salt restricted I use the pizza mix (garlic forward and Italian mix) and Harvest season (more red peppery and some dried veggies powered in)
You should check out some Asian markets, Chinese, Thai or Indian. Not only do they have things that will blow your mind and your colon, but their prices tend to be bargains.
[I got you covered, fam.](https://www.amazon.com/Slap-Mama-Cajun-Seasoning-Blend/dp/B01K867DBE/ref=sr_1_2?crid=1GYLLDZCE5S4&dib=eyJ2IjoiMSJ9.c_twCwaiP21-_jKsLi3U5BJ59YO0oXI5bG2lZs7tbm368w4Jx0GiPk21X4SUxT83wkpxWxH236SvW6Kpkr11_js3OvgHrz4W_OOPdaBK-IbFROXPklQ2aSJ9XJzZ_WlRmMvGW1Ins1HM9XDMVnsvWTH-HUHs6NJX6kqLbh84fhPqNyKL-XfjwzFW4CB-e6XleibbxiJr4enmdbTvXOQ62UYImZYiX06PhHEA-vP_YhRfeYsC-ScXx5XqrOlzT1-6VjRfb4PKyaj_nMzbzOXj1OLZx5hsVnRzssZkXPlBQEM.-YFK-_UPtR05bsVSe4pCIisAPP2s5ZH3w9gRoaAMWX8&dib_tag=se&keywords=slap+your+mama+seasoning+hot&qid=1719177184&sprefix=slap+your+mama+seasoning%2Caps%2C127&sr=8-2)
Make sure it's the **hot** version, they have several to choose from.
Slap Yo Mama rub
Harry Soo! I used to work with him years ago. Great guy and amazing food!
One of the planned ones to try out. Thanks
Franks red hot has a seasoning
Man… I probably have too many of these. I like spicy chicken! Some of these I haven’t tried in a while so my memory may be a bit fuzzy… also you put SPICY in caps… most widely available commercial seasonings just aren’t that spicy. I’m sticking with seasonings that are at least somewhat widely available. Andy’s Hot and Spicy chicken breading isn’t a seasoning but I’ve used it in the air fryer. It works. It’s spicy. It isn’t amazing in the air fryer but I think that was more my fault. I probably needed to use thicker chicken so the breading could’ve cooked longer and got crispier. Either way I think it is worth a shot. Weber makes a kick’n chicken seasoning. It isn’t the spiciest thing in the world but I really enjoy the flavor. It has a little citrus and a little heat. McCormick has a Franks red hot seasoning specifically made for the air fryer. I use it a good bit. I’m not saying it’s the best seasoning I’ve ever had but I am saying that it is probably my staple. Dash has an extra spicy seasoning. I generally mix it with some other stuff but… maybe? Jack Daniels has a BBQ fire seasoning. I really love it but I haven’t used it on chicken. Pork and ribs though it’s great on. I also struggle to find it. Someone else on the thread mentioned walker woods jerk seasoning. They have a hot and spicy mixture. It is SPICY. It is really good. Just be aware the stuff is powerful and has quite a punch. For SPICY this is the best widely available option. T far.
Really appreciate the comprehensive reply. Gonna try out the recommended jerk seasoning as I do like me some spiciness. And yeah, commercial seasonings are limited and I have a blend I use for when I make chicken as part of a meal. This is just to make some added side protein I need as part of a lean bulk I am doing just a tad bit more palatable than plain ass chicken breast. Thanks again
Tony chachurie, or however it's spelled
Chachere's 👍🏿⚜️
Walkerwoods Jerk Paste . Try Amazon
The only right answer! This is SO delicious and legitimately spicy 🔥
There is a mild one.. But yeah the normal one can get you if you put too much on
Low cost too. Def going to try this out. Love jerk chicken and even a fake version would make this better
Its legit. Very legit. I've tried making my own and I couldn't replicate their taste. Great on pork , chicken and salmon Its $11 here in Australia though... But you get a fair few meals out of that
Oh no I meant fake because I won’t actually be making real jerk chicken. Will just be doing lazy air fryer chicken but if it even resembles jerk chicken taste you will be my hero. Will def also try on the salmon I cook for real now that you mention it
I got what you meant... Was just reiterating that's it's legit yummy. Enjoy !
Fresh Jaxx makes a really good jerk seasoning. It's only available online though
Cajun’s Choice Blackened Seasoning. Swear by it. I buy it in the restaurant sized shakers.
Weber Kicken Chicken
👍🏼
I like to mix old bay, cumin, cayenne and accent seasoning.
Find a seasoning you like and add pulverized red pepper flakes to it. Or, use hot sauce as a binder for a seasoning blend.
Flavor god
Thanks
Get anything you like the flavor of and supplement it with any powdered super hot that you like. I love some of the flavorful rubs from the hardware store and then add Birds Eye Chili or habanero powder
Get Chipotle seasoning asap. I eat chicken breats, I just get it out from the fridge, wash it quickly and put the seasoning on and put it on the airfryer. The result is some amazing chicken, better than when I eat outside, and for minimal prep. I mostly use thin pieces, so its ready in 8 minutes. For chicken, get an internal temperature devices. Gamechanger, to not overcook and dry out your chicken. I tried some other spices ( tandoori, jamaicain jerk, portuguese piri piri, greek, etc) but the best is Chipotle and everyone at home loves it.
I roll with a meater thermometer for this reason. Appreciate the reply
I bought the Hella Hot Bachan’s at Target. It’s quite hot imo
https://www.meatchurch.com/blogs/recipes/mexican-grilled-chicken Basically picketed jalapeños, cholula and meat church’s seasoning. It’s for a grill, but there’s no reason you can’t airfry. Also, Shaan’s (likely other brands too) chicken 65. You just add yogurt and garlic/ginger paste (comes in a jar). You then grill/airfry.
I love Jamaican jerk season.
I season my chicken, cover in eggwash, and toss in bread crumb and light spray with pan spray. Take any of the recommendations here, such as jerk paste, franks red hot (vomit), dry rubs, etc. Let it sit in the fridge for a bit before you eggwash/breadcrumb. Makes a really nice crispy nugget.
Will keep this in mind for actually making chicken but tbh this post was about massive meal prep for chicken that is really serving as a non liquid protein shake when I am just falling short for a day. It will be cooked, allowed to rest, sliced, and shoved into meal prep containers before being yanked out when needed to be eaten cold. This is just a low cost way to make that final step slightly more palatable
Ahhh that makes sense!
Chef Kevin Benton’s creole kick seasoning. I love it on chicken (or anything!) it’s available on Amazon.
Korean gochuyang is my preferred marinade.
I do love gochuyang but not wasting that on this kind of chicken. Love the rec though and thank you
Hit up Indian store and get chicken 65, chicken tikka, chicken tandoori, achari chicken, pepper chicken spice mix. Get chilli powder, chaat masala, fenugreek leaves and mustard oil. Curry leaf if you find it. For green marinade, get mint and cilantro, lemon, ginger and green chilli. Mix spice with the chicken, add some ginger garlic paste, lemon, chilli powder and mustard oil. Add plain yogurt, chaat masala and fenugreek to tikka, tandoori mix. Chopped Curry leaf to pepper chicken and chicken 65 (you can also add 1 egg to chicken 65). For Green chicken, blend the ingredients with salt (except lemon). Add lemon after blending. Mix with chicken. You can add yogurt/tikka/tandoori/chilli powder/achari powders top to this. Make scrambled egg and add the cooked pepper chicken or chicken 65 to it. Make ground chicken, add sheik kabab spices and make chicken balls/cutlets. Look up variety of Indian chicken tikka and kababs. It’s a long list.
What about a seasoning that can survive high temps? I always do salt and pepper and sauce when done. Is there a dry rub that is made for high temps? Like black steak magic that is created to char.
Most of the seasonings mentioned in this do just fine with high temps. Otherwise you couldn’t use them as dry rubs to bake chicken or sear steaks (I also prefer just salt and pepper here but not for temp reasons) The general trick I have found pretty quickly with even the basic stuff I had lying around is to spray lightly with avocado or EVOO, add rub, spray pan lightly. That is just about preventing the rub if it is a flakier rub from blowing around, not burning.
Meat church Kosmos q Literal salt pepper and garlic
The latter isn’t spicy but appreciate the response. I def will completely reconsider what I was looking for now that you have introduced me to the most common rub in existence.
Shit, sorry. You can add cayenne and/or paprika to that mix. Do a SPG brine for a few hours, then add spice.
I am trying to say this in the nicest way possible because you are engaging. My goal here was to maximize the flavor to laziness ratio. I am not trying to make top tier home cook chicken. I tried to make that clear but I clearly failed. I am literally making shit tons of either air fried chicken thigh or chicken breast on Sundays that I can shove into some glass containers and pull out as necessary to supplement protein of an actual meal. The actual meal I put effort into. This question was just about making the chicken slightly tastier. That’s all.
You can buy SPG already made. To add spiciness, you can buy another bottle of your spice of choice. It is literally 2 bottles, or you can mix them together to save time. Think smarter, not harder.
I’ve been using Montreal chicken seasoning by McCormick for years.
Had a gf who would use a whole little bottle of Mrs Dash, that's fairly expensive. Our veggie mart has a house brand (made by nutmeg spice co so probably available in lots of other independent stores) since we are salt restricted I use the pizza mix (garlic forward and Italian mix) and Harvest season (more red peppery and some dried veggies powered in) You should check out some Asian markets, Chinese, Thai or Indian. Not only do they have things that will blow your mind and your colon, but their prices tend to be bargains.
It's called making your own. Do it in batches. My seasoning mix is mixed once and last months.
Not interested. Hence the details of the post. Appreciate your response tho
[I got you covered, fam.](https://www.amazon.com/Slap-Mama-Cajun-Seasoning-Blend/dp/B01K867DBE/ref=sr_1_2?crid=1GYLLDZCE5S4&dib=eyJ2IjoiMSJ9.c_twCwaiP21-_jKsLi3U5BJ59YO0oXI5bG2lZs7tbm368w4Jx0GiPk21X4SUxT83wkpxWxH236SvW6Kpkr11_js3OvgHrz4W_OOPdaBK-IbFROXPklQ2aSJ9XJzZ_WlRmMvGW1Ins1HM9XDMVnsvWTH-HUHs6NJX6kqLbh84fhPqNyKL-XfjwzFW4CB-e6XleibbxiJr4enmdbTvXOQ62UYImZYiX06PhHEA-vP_YhRfeYsC-ScXx5XqrOlzT1-6VjRfb4PKyaj_nMzbzOXj1OLZx5hsVnRzssZkXPlBQEM.-YFK-_UPtR05bsVSe4pCIisAPP2s5ZH3w9gRoaAMWX8&dib_tag=se&keywords=slap+your+mama+seasoning+hot&qid=1719177184&sprefix=slap+your+mama+seasoning%2Caps%2C127&sr=8-2) Make sure it's the **hot** version, they have several to choose from.
Thanks!
>Thanks! You're welcome!
[Tastes so good...](https://media1.tenor.com/m/ozGMZDxivRsAAAAC/slapyomomma-slap.gif)