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Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...
Sweetness: Brown sugar in the marinade not only balances out the saltiness from the soy sauce and the acidity from the lemon juice, but it also brings a hint of caramelized flavor to the chicken ...
Yields: 4-6 servings. Prep Time: 1 hour 15 mins. Total Time: 1 hour 30 mins. Ingredients. Marinade. 1 c. buttermilk. 2 1/4 tsp. kosher salt. 1 1/2 tsp. black pepper
Many Maryland families have their own heirloom recipes for this dish, and it remains a regional specialty in Eastern Shore restaurants. The primary factor that distinguishes Maryland fried chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries. [3]
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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Putting Old Bay on crab legs. The seasoning is chiefly used to season crab and shrimp. [16] It is used in various clam chowder and oyster stew recipes. The seasoning is also used as a topping on popcorn, salads, eggs, fried chicken, chicken wings, french fries, tater tots, corn on the cob, boiled peanuts, dips, chipped beef, baked potatoes, potato salad, potato chips and guacamole.
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).