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Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Dry harissa blend — rubs, marinades, add to oil for instant paste
Cloche + smoker — dramatic cocktail and dessert smoking
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Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Dry harissa blend — rubs, marinades, add to oil for instant paste
Cloche + smoker — dramatic cocktail and dessert smoking
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rinse and pat dry the chicken. set aside. whisk together the salt, paprika, chile powder, brown sugar and black pepper. rub the chicken with the spice mixture. in a large bowl, beat the eggs and set aside. in another large bowl, whisk together the flour and excess spice rub. coat the chicken in egg and then dredge it in the flour mixture. shake off any excess. set the coated pieces aside and repeat with the remaining chicken. heat 1 inch of oil to 375 in a large frying pan or dutch oven. working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.