Add some flair to a familiar favorite with this fried chicken recipe.
This sweet glaze has some pop and can serve as the signature centerpiece to almost any meal with a variety of side dishes. Have the meat thermometer close by so you know when the chicken is ready to plate and enjoy.
This recipe produces a delicious, juicy chicken that makes a great meal served with potatoes and another vegetable. It usually results in enough leftover meat to make a chicken pot pie or white chili for another night.
Preheat oven to 375 degrees. Lightly grease a medium baking dish. Place Parmesan cheese, eggs and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the…
Chicken: Rinse chicken and pat dry. Crush pretzels to make breading for chicken Combine egg and buffalo chicken sauce. Dip chicken into egg mixture then dredge in crushed pretzels. Repeat. Place on baking sheet prepared with non-stick spray. Bake at…
LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.