Okay, kids. Here’s another recipe adapted from the America’s Test Kitchen recipe collection. This fried chicken comes out crunchy and juicy every time, and it takes very little work to make it all happen. You can make this with chicken pieces on the bone, but I prefer to make boneless chicken strips. It makes them easier to dunk in gravy, and we all know everything tastes better when dunked in gravy, right? Marinating the chicken strips in buttermilk makes them juicy on the inside, and the “shaggy crumbs” method of breading makes them crunchy on the outside. My version uses only 3 boneless, skinless chicken breasts but don’t let that fool you. This recipe made 18 chicken strips. To prepare the chicken strips, you’ll need: 3 boneless, skinless chicken breasts One 16 fluid oz. bottle of buttermilk (low fat is okay, if you prefer) 2 teaspoons of Morton Nature’s Season Salt (Lawry’s would also work) ½ teaspoon of ground cayenne pepper (optional, but very tasty) Trim the chicken ...
This chicken is all about contrasts: Not only is it sweet and spicy, but it's also savory and sour. And the stickiness of the dish is offset by the crispy skin and tender, juicy meat. Your tongue is hit with a little something different every time you take a bite — sharp ginger, honeyed apricots, aromatic garlic, earthy soy sauce — and yet all these various sensations and flavors mingle together in perfect harmony in one weeknight-friendly skillet dinner. A Retro Dinner That's Sure to Get You Excited About Chicken Again Chicken is a staple on so many dinner tables — mine included. It's easy and versatile but, to be completely honest, sometimes it just gets boring. This recipe will give you your chicken mojo back. Apricot-glazed anything has a bit of a retro feel to it, and you may scratch your head as you're stirring all these contrasting ingredients together, but trust me — you'll be rewarded with a chicken dinner that's exciting. Lots of fresh...
INGREDIENTS 1/4 c. balsamic vinegar 3 tbsp. extra-virgin olive oil 2 tbsp. brown sugar 3 cloves garlic, minced 1 tsp. dried thyme 1 tsp. dried rosemary 4 chicken breasts Kosher salt Freshly ground black pepper Freshly chopped parsley, for garnish DIRECTIONS In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
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