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Line a baking sheet with a rack. Put the bread crumbs in a shallow dish. Working with one strip at a time, remove the chicken from the marinade, dredge it in the bread crumbs and transfer to the rack. In a large, deep skillet, heat 1 inch of oil to 350°. Working in batches, fry the chicken until golden and cooked through, 5 minutes.
Oven Baked Chicken Tenders. Chicken tenders aren't just for kids! These tenders get dredged in flour, spiced up with paprika, ground mustard, and garlic powder, and served with a Dijon-mayonnaise dip.
Copycat Olive Garden Chicken Scampi. In a ranking of history’s best flavor trios, the ingredients that feature prominently in scampi (garlic, white wine, and butter) score way up there with ...
Take one tenderloin from the wet marinade, dredge it into the flour mix, then add it back to the wet, then back to the flour. Place the tenderloins on a baking sheet lined with a wire rack. Let ...
2. Preheat the oven to 275°. Pour the pure olive oil over the chicken and bake for about 2 hours, until tender. Using tongs, transfer the chicken to a rack set over a baking sheet and let drain for 20 minutes; reserve 2 tablespoons of the confit oil. 3. Meanwhile, increase the oven temperature to 400°.
Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and ...
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