Usage Methods and Ratios – Nashville Seasoning

1. Brine Solution:

• 50 grams of Nashville seasoning
• Per 1 kg (1 liter) of water

Soak the chicken in the solution for a minimum of 2 hours and a maximum of 48 hours in the refrigerator.

2. Wet Marinade:

• 30 grams of Nashville seasoning per 1 kg of boneless chicken fillets or strips
• Or 45 grams per 1 kg of bone-in chicken

Dissolve the seasoning in 100 ml of water, mix thoroughly with the chicken, and refrigerate for at least 2 hours.

3. Dry Rub:

• 25–30 grams of Nashville seasoning
• Per 1 kg of chicken or meat

Rub the seasoning directly onto the product and let it sit for at least 30 minutes before cooking.

4. Coating Mix (Flour or Breadcrumbs):

• 75 grams of Nashville seasoning
• Per 1 kg of flour or breadcrumbs

Mix well, then use the mixture to coat the chicken before frying or baking.

5. Nashville Hot Sauce (Post-Frying):

• 20–25 grams of Nashville seasoning
• Per 100 grams of melted butter or oil

Stir well and brush over the chicken immediately after frying.

Note:
The amount of seasoning can be increased or decreased according to the desired level of heat and flavor.