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Place the chicken, meat side-up, on the unlit side of the grill or on the side without the coals, and cook, covered, until the coating is set and the chicken is lightly browned, 30 to 40 minutes.
On the Drummond ranch, chicken for dinner is always a winner, but after a quick soak in a tasty marinade, this grilled chicken takes the top prize! Marinade recipes may take a little extra time ...
Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture. Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes.
Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through.
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In a very large bowl, whisk the buttermilk with the hot sauce and sugar. Add the chicken pieces and toss well. ... thighs and drumsticks. Transfer the fried chicken to a paper towel–lined baking ...
Here, Martha Stewart shares her technique for making buttermilk fried chicken, and the results are spectacular. After marinating the poultry, she dredges the pieces in well-seasoned flour and ...