Lightly oil dry chicken so seasoning sticks
If chicken is dry from the fridge, coat it lightly with oil before seasoning to help spices adhere.
When the surface is dry, add a light coating of olive oil and rub it in, then apply your seasoning. This helps the seasoning cling instead of falling off.
The short version
- Oil helps seasoning cling to dry chicken
- A light coat is enough
How to do it
- 1
If the chicken surface is very dry, drizzle a light coating of olive oil over it.
Use just enough to lightly coat; excess will drip off.
Watch this step - 2
- 3
Apply your seasoning evenly (including both sides if desired).
Seasoning sticks better to the oiled surface.
Watch this step
What goes wrong
Skipping oil when the chicken is very dry and seasoning won’t adhere
Add a light oil coating before seasoning
Using too much oil
Use a thin film—excess will just run off
Why it works
Oil acts as a binder for dry spices on a dry surface, improving coverage and flavor distribution.
Put it to use
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