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Next, he discusses the chicken, choosing chicken legs and breasts that he washed thoroughly. He seasonally mentions adding garlic powder, though he plans to season further later, and generously sprinkles paprika, highlighting its significance in the dish’s name and flavor profile. He warns about burning paprika, as it can introduce a bitter taste, an essential tip for maintaining authentic flavors.
Cooking the Chicken
Using an electric skillet, Mike heats olive oil to fry the chicken lightly. He explains his choice of oil and method, noting he’s aiming for a light coating—just enough to brown the chicken, not deep-fry it. He humorously acknowledges that he’s not a big chicken eater but could eat this dish all day, sharing a nostalgic connection to recipes inherited from family.