mijtest |
| Posted: 25 Mar 2015 03:38 PM PDT Found this posted on Facebook or Pinterest and wanted to jot it down. I tried it as is, doubled & it is good. I imagine the oils & acids could be swapped out easily, sweetener as well or omitted. Same goes for trying ginger root or lemongrass instead of garlic or shallots, herbs could be adapted too. Red chili flakes, sliced peppers or hot sauce too if you like heat.Great base to start from. I marinated boneless skinless chicken breast & dumped marinade & all in a 9x13 pan & put in a 350 degree oven, flipped & basted once. Bet skin on chicken would be great grilled or broiled too. It has like a mild sweet & sour thing going. -- posted by dmac085 |
| Buttermilk Fried Chicken ( Gluten Free) Posted: 25 Mar 2015 03:39 PM PDT Marinating the chicken in buttermilk is the secret to making this Southern-style fried chicken tender and juicy. -- posted by tanish |
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