Stop settling for “alright” chicken. I’ve spent two decades in professional kitchens, and the secret to the perfect bird isn’t just one spice—it’s the layering. This Crispy Chicken Seasoning Kit gives you my two-step system for deep flavour, a golden crust, and that signature “Chef Bobby” crunch every single time.

The Professional Edge

• The Two-Step System: A complete base-and-flavour system. The SPG builds the foundation, while the Chicken Rub adds the “wow” factor.

• Engineered for the Crunch: Specifically blended to handle high heat in the Air Fryer, oven, pan, or grill without burning.

• No Faff Prep: Skip the messy marinades. This Crispy Chicken Seasoning Kit is dry-rub science designed for busy kitchens.

• Chef-Developed: These aren’t mass-produced factory blends. I’ve developed these in small batches to ensure the balance of fennel, rosemary, and paprika is spot on.

Chef’s Method: How to Use

1. The Foundation: Coat your chicken generously with the SPG first. This seasons the meat deep down.

2. The Colour: Layer the Chicken Rub directly on top. This is where your golden-brown crust and aromatic flavour come from.

3. The Rest: If you’ve got 20–30 minutes, let it sit. It lets the spices “grab” the meat.

4. The Heat: Cook it your way—Air Fryer, Oven, or BBQ. (Tip: Use a meat probe to hit that perfect juicy finish!)

What’s Under the Bonnet (Ingredients)

• SPG Seasoning: Sea Salt, Cracked Black Pepper, Garlic Granules.

• Chicken Rub: Salt, Garlic Granules, Paprika, Onion Granules, Sugar, Rosemary, Oregano, Black Pepper, Fennel Seeds, Turmeric.

Essential Info

• Storage: Keep it in a cool, dry spot away from the sun. Keep that lid tight to lock in the aromatics.

• Allergy Advice: May contain traces of cereals containing gluten, milk, nuts, celery, mustard, and sesame, as these are handled in the same production environment.