An air fryer doesn’t just crisp wings and fries—this countertop star also makes it easy to whip up complete meals for two with minimal cleanup. In this recipe, chicken breasts cook up beautifully juicy and crispy with very little oil. Active Time 15 minutes | Total Time 30 minutes
Is there a more beloved food than fried chicken? That love, though, has a darker side: fried-chicken partisanship, fried-chicken parochialism, fried-chicken orthodoxy and fried-chicken cooks who insist on convoluted and superstitious techniques. To me, fried chicken was one of those foods so steeped in lore that, no matter how many recipes I read, I always had the sinking feeling that you have to be born into it to make it. The master chicken fryer Charles Gabriel freed me, teaching me his technique, a technique he's been putting to work for more than 50 years, a technique handed down from his mother. So he was certainly born into it, but he didn't seem to think frying chicken would be beyond me: You season it, dip it in eggwash, flour and fry it. "So what about all that stuff like buttermilk? Or letting your chicken dry with the coating like I read about?" I asked him. "Nah, I don't believe in that," he said flatly. "I can make those other things, but I like to cook my own food." OK, so maybe he's a bit of a purist too. But his technique is not convoluted. It's super straightforward, and it makes extraordinary chicken: flavorful and juicy beneath a thin, crisp sheath. And now here I am, totally unintimidated. Charles Gabriel's Country Pan-Fried Chicken Serves 2-4. OK, I ate the whole damned thing myself.
Cheesy Chicken & Poblano Tacos with Mexican-Spiced Fingerlings
All the comfort of chicken pot pie, in single servings. SERVES 4 TIME 1 hour Chicken Pot Pie Pockets Stirring frozen vegetables into the hot cream mixture cooled it down so it didn’t melt the pastry during assembly. From: https://www.americastestkitchen.com/recipes/16609-chicken-pot-pie-pockets
From: http://moroccanfood.about.com/od/maindishes/r/Chicken_Kebab.htm Yields 8 to 10 large skewers. This is the recipe Jill Sent.
When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with tender chicken and sautéed mushrooms and bok choy. It’s all complete with a garnish of crunchy sesame seeds.
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