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I mixed a spoonful into panko before breading chicken thighs and the crust came out way more flavorful than my usual plain breadcrumbs. The granular texture blends in evenly instead of clumping like some rubs do, and it held up fine in hot oil.

The granules are just the right size for mixing into breadcrumbs—they cling evenly and don’t clump up. I used it as a coating for pan-fried chicken and the crust came out with a nice, consistent flavor all the way through. Definitely a new staple in my spice drawer.

Grabbed this for coating chicken before frying and it’s become my go-to. The blend clings nicely to the breadcrumbs and gives the crust a savory kick without needing extra salt.