Method Cut the chicken breast lengthways to achieve three flat pieces per breast of even thickness; Add the flour in one bowl and buttermilk in another. Divide the seasonings evenly between the two bowls and mix well; Add the chicken to the buttermilk and leave to marinate for three hours...
When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing. Lift turkey onto platter, and let stand ...
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wavering tendrils emerge from holes and slimy manipulator arms unfurl below your chest. Eventually your chest rots away to reveal two pulsing uncovered organs on either side of a ridged breastbone, you're not yet sure what they're for. Your legs reveal nothing but discoloured bone as they ...
Cut the chicken breast into long thin strips, approximately 2cm thick; Lightly coat in the flour, dust off excess. Dip into egg mixture and then straight into the broken cornflakes; Place on to grease-proof paper on a flat tray and cook in a pre-heated oven at 220C until cooked; ...