If you are like me, you probably have a healthy stock of dry spices in your pantry. I tried to buy smaller quantity of spices since they do lose their potency over time. To make sure that I don’t throw away my spices, I sometimes make simple spice rub to my pan fried chicken, like this one.
These are the spices that I almost always have in my pantry: coriander, turmeric, cumin, chili powder, and cinnamon powder. So I make my spice rub with these, plus olive oil, salt, sugar, grated garlic and grated ginger. My pan fried chicken breasts using this spice rub always turn out succulent and taste amazing. And I am happy that I make sure my spices are all used up instead of got tossed out due to expiration date 🙂
- 500 gram skinless boneless chicken breast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2-3 teaspoon chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon powder
- 3 cloves garlic, grated
- 1 inch ginger, grated
- ¼ cup olive oil
- Pound chicken breasts so they have an even ½ inch thickness. Alternatively, you can butterfly them to get the even thickness.
- Mix together chicken breasts with the rest of the ingredients in a bowl (or you can also use a ziplock bag). Marinate for at least 2 hours, overnight is best. Return to room temperature before proceed with the cooking.
- Heat 2 tablespoon of oil in a frying pan on medium-high heat. Pan fry chicken breast 3-4 minutes per side. Let the cooked chicken breasts rest for 5 minutes before cutting into thin strips.