Growing up in suburban 1970’s Indianapolis “barbecue” meant baking a chicken and basting it in a bottled sauce. If there was smoke it was liquid, if there was fire it was a heated oven. This was the logical extension of my mother’s Midwest, the pot-roast, chicken-and-dumplings-tuna...
Tip: For faster shredding, cut chicken into large chunks and transfer to the bowl your mixer. Using the paddle attachment, mix on low until the chicken is shredded.Place chicken in a medium saucepan and fill with enough cold water to cover the chicken. Set over high heat and bring to a ...
Gently lay the chicken breast, what would be skin side down, into the pan being careful not to splash hot oil. 3. Brown the chicken on both sides. Adjust the heat as necessary to keep the oil from burning. Once both sides have caramelized remove them to a plate or pan and let them...
I have somewhat of a weakness for chicken tenders and I believe I have tried every version of baked tenders with breadcrumbs, crackers, crushed up cornflakes and whatever else. These are hands-down my favorite version and it’s because of thepanko. If you’ve never heard of it, panko ...
1. Season the chicken on both sides with salt. 2. Place a heavy bottomed sauté pan over medium high heat. When the pan is hot but not smoking add enough oil to coat the bottom of the pan. Gently lay the chicken breast, what would be skin side down, into the pan being careful not...
1. Season the chicken on both sides with salt. 2. Place a heavy bottomed sauté pan over medium high heat. When the pan is hot but not smoking add enough oil to coat the bottom of the pan. Gently lay the chicken breast, what would be skin side down, into the pan being careful ...