![]() Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post. Drain on the wire rack, and serve immediately.All posts must be cooking related. ![]() Shake off any excess flour.įry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Use a whisk to thoroughly combine the ingredients.Ĭombine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt and the cayenne. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400° over high heat. Remove the thighs from the liquid, pat them dry and set them aside on a platter cover it with foil to keep them warm. Simmer gently until the chicken is tender, about 40 minutes. ![]() Add the chicken thighs to the pan and bring the broth to a simmer. Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt.
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