replacement for cayenne pepper needed!

I dont have 1 teaspoon of cayenne pepper for some southern fried chicken I am making. What can I use instead? I have hot chilli powder and also tabasco. Would either of these be suitable replacements?
21:07 Mon 12th Jan 2009
 
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Yes, whop them both in. Cayenne is chilli, chilli is heat, do the job properly.
or paprika? and hold on - what do you mean you don't have caynenne pepper - off to that naughty step... and not for the good reasons!!!
Question Author
I have paprika which is already included in the recipe!
No cayenne? I'm not coming to your house!
(I can't live without it. It's wonderful on top of cheese on toast!)

You can substitute the hot chilli powder but (unless you're seeking an extra hot result), cut back to about one third (or, at most, half) a teaspoon.

Chris
Lots of freshly ground black pepper would help.......hey-just use your imagination.
Hope you got sorted. Was the chicken delicious and if so, would you please post th recipe? I love the stuff.
Question Author
Yes the chicken was nice and by the time I read Buenchico's advice I had already put in a teaspoon of hot chilli powder. Mind you, this was no problem as the chicken did not taste hot at all.
Here is the recipe:

Preheat oven to 200 degrees. In a flat dish mix together 100g white breadcrumbs, 2tbsp chopped fresh thyme (dry is fine), 2 tbsp chopped fresh parsley, half teaspoon cayenne pepper, 1 teaspoon paprika, a little salt and pepper.
You will need a pack of chicken thighs or drumsticks. Coat the chicken portions in seasoned flour, then dip in beaten egg (beat 2 eggs), coat throughly with the breadcrumb mixture, and place on a baking sheet.
Drizzle the chicken with olive oil and bake in the oven for 40 minutes, turning once during cooking. Chicken is ready when crumb is crisp, there is no pink meat and the juices run clear.
Optional: Serve with salad, rosemary and garlic potatoes, and soured cream and chive dip.

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