ALL PURPOSE CHICKEN RUB SEASONING!! SZEGED COPYCAT!!

Today I am sharing with you my best replication of my favorite chicken rub seasoning of all time! As many of you know I am a HUGE fan of the Pride of Szeged line of seasonings. I have every blend they have ever produced. I grew up watching my Hungarian grandmother and my mom use this brand of paprika all my life. About ten years ago I found that they had spice blends and have grown to love them. This is my best guess as to how to make your own version of this amazing rub at home!

To elaborate a bit, when I found that Pride of Szeged had many more offerings than just paprika, I was a very happy girl. I have amassed a collection of nearly all their offerings, or at least what I can tell is such. I have both their regular and hot paprika, garlic powder, chicken rub, steak rub, rib rub, fish rub pizza seasoning, poultry seasoning, apple and pumpkin pie spice as well as cinnamon and cinnamon sugar sprinkle. They are all in vintage style tins that sit on top of my stove in a wooden rack.

My problem is that these are few and far between. The purchasing opportunities are slim. Occasionally you can find these spices, some but not all in discount stores like TJMaxx or Marshalls. I do have an online outlet that used to sell them regularly but have since changed their brand lineup and only have the Szeged spices on a very limited basis. If I every have the situation where I cannot get the chicken rub I will be very sad. No it will not be the end of the world, but I would want to know how to make it myself. So here we are.

Reverse engineering a spice rub can be a daunting task. I poured a generous portion of the rub into a bowl and then sifted it to get the larger bits separated, which I placed on a plate and using a skewer examined each little bit to see if it was identifiable. For the most part I was able to determine each ingredient.

The recipe I have developed is my best guess, minus the fennel which I know is in there. Rick has a deep dislike for the flavor of fennel. I can take it or leave it. But if its in something he can detect it and in some cases, even though it may be a very small amount he can still find that licorice like taste in a bite from time to time. So it must go. If you like fennel, I suggest adding a teaspoon of the ground version to this blend.

The bulk of this rub is, as you may imagine, salt. You can adjust this to suit your needs or your personal taste. You can even eliminate the salt altogether if you are on a salt restricted diet. I have used canning salt and my finished product was a bit more salty than the original. That could be because of the type of salt I used. I would venture a guess that the commercial version uses table salt, which is not as salty as some other salts. So start with less and work your way up until you reach your sweet spot. Or salty spot as the case may be.

This blend has only a few, simple herbs and spices that come together in a way that is beyond compare. You can also choose to add some red pepper flake if you like or even a small amount of cayenne pepper if you like things a bit on the spicy side.

When reversing the blend I was surprised at the things I did not find such as black pepper, sage or parsley. I was uncertain about the celery seed, but since our family enjoys that flavor I added it. You may wish to omit if that is not something you enjoy. Overall I stuck with what I found. Of course, reading the label will help you with the big stuff. Theirs lists Paprika, garlic, basil salt and spices. So salt is not the first ingredient and that is a good thing.

I hope you will give this copycat blend of the Pride of Szeged chicken rub seasoning a try some time soon and I hope you love it!

Happy Eating!

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