Chicken tends to dry out when cooking. Therefore a proper brine is essential to retain a juicy bird. The salt in the brine breaks down the proteins in the meat, so, in the end, the meat retains ...

The amount of buttermilk varies based on the size of your chicken, but you need a tablespoon of salt for every cup of buttermilk or 2 pounds of chicken.

Chicken wings might be the perfect game-day food — they're meaty and so easy to flavor however your tastebuds desire, whether that's spicy, sweet or somewhere in between. No matter what variety ...

Remove chicken from bag; scrape off excess marinade. Spray chicken with cooking spray; grill, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 ...

Remove the chicken from the brine, rinse, and transfer to a baking sheet lined with paper towels to allow the chicken to dry. Preheat oil to 250°F in a deep fryer or Dutch oven.

When ready to roast, remove chicken from fridge and let warm slightly while you heat oven to 400 degrees. Remove chicken from bag, shake off any excess yogurt, and arrange, skin-side up, in a ...

Stuffed Chicken Ingredients 3 brined chicken crowns 11 ounces tempered butter 11 ounces toasted brioche 0.5 ounce grated garlic 1 ounce lemon zest 0.5 ounce salt Chopped parsley, to taste ...

Szechuan Province meets Nashville in Hot Lola’s chicken sandwich. Photograph by Scott Suchman Honeymoon Chicken and Ensemble 4201 Georgia Ave., NW; 4856 Cordell Ave., Bethesda Federalist Pig pitmaster ...