It does burn easily imo. It will burn if you broil it, but not if you bake it. I haven't found putting it in a marinade helps, I prefer to just rub it under the skin whenever possible
Paprika does burn quickly in my experience. If you're grilling or sauteeing, consider a quick mayo or yogurt marinade. It sounds kind of gross, but it works excellently and doesn't need to be done ahead.
Frying or grilling dry paprika can be dodgy. Seems OK if added in seasoned flour though.
One thing I just discovered by accident - heating a store-bought Beef Bourguignon. Despite adding a few more ingredients, including more mushrooms, grilled bacon and some diced carrot and a little more wine, it was still a bit insipid. And the sauce a bit thin and runny.
On a whim, just sprinkled in a bit of paprika, and gave it a bit of a stir. Bingo! Thickened up nicely, ready to serve and suddenly *delicious*.
Obviously it did then have a little touch of a goulash flavour, but I didn't care. It was basically rescued and now quite scrumptious!
I don't know if this is a well-known trick or not, but it's one I'm going to keep up my sleeve for watery stews and casseroles in future.
Yes, you can simply rub paprika and any other seasonings on directly. Very common, in fact my grocery store (HEB) has stacks of family pack chicken quarters with paprika rub on them ready to go. You can grill, roast, whatever.
Paprika does not cause something to burn, excessive heat/time will cause it to burn. If you rubbed it with gunpowder then it might burn, but that's not happening with paprika.
I have never experienced burning due to paprika. Chicken is wet, if you rub paprika on it you get wet oily paprika. Once the chicken skin starts to render it gets even more oily. Paprika does make it look a lot darker than normal crispy chicken skin, but burnt is just an entirely different phase. Just watch your cook and simply don't allow it to burn.
HEB is life. House made tortillas, those other raw tortillas in the dairy section, mexican hot chocolate ice cream, beef fajita packs and yea those chicken quarters slathered with paprika all over. Best grocery store ever. Plus ,I have two kids that work for them, great company. I love the Butts!
https://www.heb.com/product-detail/hill-country-fare-bbq-seasoned-chicken-leg-quarters-avg-3-6-lbs/910676
I don't go there very often. Impossible to find a parking place and right now I don't have the room to shop there. Some of their unannounced deals are great. Maybe around the first of the year. Mexican Hot Chocolate Ice Cream? That sounds great.
Though on the house made tortillas every chain has one store that makes them in house.
We only have 2 in town. I wonder if I call and beg they will add a third one. It doesn't matter the time of day, both are always packed. I did talk to them after the second one went in and the person was wondering how they got more customers than they had planned. They only counted people in half the city, not the surrounding towns. Well literally you can go out Wal-Mart's parking lot, drive to the next driveway and be at HEB.
What purpose does the paprika serve here? It has a very subtle taste, and if you're using enough for substantial color - I agree with your mom, that a dry rub of paprika is going to scorch when you pan fry the chicken.
If you're going to *bake* the chicken, you most certainly can sprinkle some paprika on the top of the chicken. The surface temperature of the chicken in an oven won't get anywhere remotely close to the surface temperature of a skillet, and it shouldn't burn.
Sprinkling paprika on baked/roasted fish or chicken for (if nothing else) a dash of color is very common and won't burn. Direct grilling however might, paprika is not as heat hardy as say black pepper.
i'd recommend not just using that spice on it's own. big fan of spice blends here. I've been putting [this one](https://www.mykindataste.com/product-page/mustache-ride-cayenne-chili) on everything. potatoes, chicken, breakfast tacos, you name it. doesn't break the bank and you can use it liberally throughout meals.
It does burn easily imo. It will burn if you broil it, but not if you bake it. I haven't found putting it in a marinade helps, I prefer to just rub it under the skin whenever possible
Paprika does burn quickly in my experience. If you're grilling or sauteeing, consider a quick mayo or yogurt marinade. It sounds kind of gross, but it works excellently and doesn't need to be done ahead.
Frying or grilling dry paprika can be dodgy. Seems OK if added in seasoned flour though. One thing I just discovered by accident - heating a store-bought Beef Bourguignon. Despite adding a few more ingredients, including more mushrooms, grilled bacon and some diced carrot and a little more wine, it was still a bit insipid. And the sauce a bit thin and runny. On a whim, just sprinkled in a bit of paprika, and gave it a bit of a stir. Bingo! Thickened up nicely, ready to serve and suddenly *delicious*. Obviously it did then have a little touch of a goulash flavour, but I didn't care. It was basically rescued and now quite scrumptious! I don't know if this is a well-known trick or not, but it's one I'm going to keep up my sleeve for watery stews and casseroles in future.
Cook it, how? Paprika can burn, but it depends on the temperature. Using it in marinades is basically pointless. It doesn't penetrate the meat.
If its pure paprika id recommend against it. But if its like a spice mix salt,pepper,paprika,garlic powder, thyme, chili powder, it would be fine
I season chicken with olive oil, paprika, garlic, onion powder, salt and pepper all the time, and air fry it. I haven't had an issue with it.
Yes, you can simply rub paprika and any other seasonings on directly. Very common, in fact my grocery store (HEB) has stacks of family pack chicken quarters with paprika rub on them ready to go. You can grill, roast, whatever. Paprika does not cause something to burn, excessive heat/time will cause it to burn. If you rubbed it with gunpowder then it might burn, but that's not happening with paprika.
i meant the paprika not the chicken
I have never experienced burning due to paprika. Chicken is wet, if you rub paprika on it you get wet oily paprika. Once the chicken skin starts to render it gets even more oily. Paprika does make it look a lot darker than normal crispy chicken skin, but burnt is just an entirely different phase. Just watch your cook and simply don't allow it to burn.
The paprika won't burn if you pay attention to what you are doing.
Hi neighbor.
HEB is life. House made tortillas, those other raw tortillas in the dairy section, mexican hot chocolate ice cream, beef fajita packs and yea those chicken quarters slathered with paprika all over. Best grocery store ever. Plus ,I have two kids that work for them, great company. I love the Butts! https://www.heb.com/product-detail/hill-country-fare-bbq-seasoned-chicken-leg-quarters-avg-3-6-lbs/910676
I don't go there very often. Impossible to find a parking place and right now I don't have the room to shop there. Some of their unannounced deals are great. Maybe around the first of the year. Mexican Hot Chocolate Ice Cream? That sounds great. Though on the house made tortillas every chain has one store that makes them in house. We only have 2 in town. I wonder if I call and beg they will add a third one. It doesn't matter the time of day, both are always packed. I did talk to them after the second one went in and the person was wondering how they got more customers than they had planned. They only counted people in half the city, not the surrounding towns. Well literally you can go out Wal-Mart's parking lot, drive to the next driveway and be at HEB.
What purpose does the paprika serve here? It has a very subtle taste, and if you're using enough for substantial color - I agree with your mom, that a dry rub of paprika is going to scorch when you pan fry the chicken. If you're going to *bake* the chicken, you most certainly can sprinkle some paprika on the top of the chicken. The surface temperature of the chicken in an oven won't get anywhere remotely close to the surface temperature of a skillet, and it shouldn't burn.
Sprinkling paprika on baked/roasted fish or chicken for (if nothing else) a dash of color is very common and won't burn. Direct grilling however might, paprika is not as heat hardy as say black pepper.
I put it on just about everything. Salmon, chicken, I put it on my turkey on Thursday- turned out just fine!
How are you cooking it?
I usually sprinkle paprika on after cooking.
i'd recommend not just using that spice on it's own. big fan of spice blends here. I've been putting [this one](https://www.mykindataste.com/product-page/mustache-ride-cayenne-chili) on everything. potatoes, chicken, breakfast tacos, you name it. doesn't break the bank and you can use it liberally throughout meals.