All Purpose Chicken Dry Rub

This dry rub adds so much flavor to chicken. Even the leftovers were so flavorful and tasted the same as the day I made it. 

Normally I do not use seasoning salt, they only time I ever use it, is for Chex Mix. I tried to make Chex mix without it many times and it just does not taste the same and I never found a good substitute for it. 

When I went to make this dry rub, looking at the spices it called for and seeing how much seasoning salt it used, I knew it would not be as flavorful without it. So I used it and am so glad I did. 

This recipe will make about 4 tablespoons of dry rub, which is enough for about 2 pounds of chicken.

All Purpose Chicken Dry Rub

Ingredients:

• 2 tablespoons seasoning salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon dry mustard

Directions:

1. In a small bowl, stir all of the spices together. Can be stored in an airtight container for up to 6 months.
2. Pat the chicken breasts dry with paper towel. Rub both sides with olive oil and then generously sprinkle both sides of the chicken breasts with the dry rub.
3. Cook the chicken breasts your preferred way.

Enjoy!!!

Nutrition Facts
Servings: 4 (1 tablespoon per)
Amount Per Serving
Calories: 22
Total Fat		0.2g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Cholesterol		0mg
Sodium		901.7mg
Total Carbohydrates		5.2g
Dietary Fiber		0.5g
Sugars		0.1g
Protein		0.5g
Calcium		1%
Iron		1.3%
Potassium		44.8mg
Vitamin A		3%
Vitamin C		0.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lauren's Latest.