Prep the Chicken Preheat the oven to 475℉. Pat the chicken dry and season generously with salt and pepper inside and out. Season the cavity with a few leaves of the herbs, salt and pepper.

If needed, use a meat mallet to pound chicken 1/4-in. thick. In a small bowl, stir together salt, turmeric, onion powder, garlic powder, pepper and smoked paprika.

I heated a cast-iron pan in my oven at 425 F for 15 minutes, then added melted butter and the breaded chicken. The butter started browning almost immediately, which made me concerned that the dish ...

Katie’s tips for old-fashioned oven-fried chicken Throughout the episode, Katie shares some helpful tips about how she cooks this old-school recipe, just like her grandma.

24 small chicken wing drumettes (about 3 pounds) 3 1/2 teaspoons kosher salt, divided, plus more to taste 1 1/2 teaspoons black pepper, divided 6 1/2 cups cornflake cereal (about 6 1/2 ounces ...

When it was time to cook my chicken pieces, I preheated my oven to 350 degrees Fahrenheit and went to work making the dredge — a simple combination of flour, salt, and pepper.

A few navigational notes: Unexpected detours, horse-drawn Amish buggies and poorly marked country roads can be expected. GPS or paper maps prove handy. Call ahead, especially smaller venues.

Fancy Ranch Amish Fried Chicken at Union Market. 1309 Fifth St., NE. The buttermilk fried Amish chicken with maple hoe cakes has been the best selling dish at Navy Yard’s Shilling Canning Co. since it ...