Like Garten's recipe, Brown also called for a buttermilk soak. His instructions said to put the chicken pieces in a container, fill it with buttermilk, cover it, and refrigerate it for 12 to 24 hours.

Make the Sauce: Pour in the chicken broth to deglaze the skillet, using a spoon to scrape up any flavorful browned bits stuck to the bottom. Let this simmer for about 1 minute.

Wings 1 cup buttermilk 1 large egg 1 tsp hot pepper sauce such as Tabasco 1 tsp kosher salt plus extra if needed 1/2 tsp freshly ground black pepper 1/2 tsp cayenne pepper 1 1/2 cups yellow ...

Directions: Prepare the Sauce: In a saucepan over medium heat, sauté minced garlic in butter until tender and aromatic. Combine Ingredients: Add the ketchup, brown sugar, chili sauce ...

Anthony Tomey, the CEO of the Tomey Group at Chicken Guy, a restaurant from celebrity chef Guy Fieri in Livonia on Wednesday, March 29, 2023 that he and others in the company are opening to the ...

Swap Option: The scallion-ginger sauce is a perfect companion for a variety of proteins. If you don't have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs.

Cook until chicken skin is nicely browned, about 6 minutes, lowering the heat a little if needed. Remove from heat, turn chicken skin-side up, and add 1/2 cup wine to the skillet.

Crispy chicken tenders. Chicken sandwiches. Fries topped with crispy chicken, melty cheese and bacon. Add in plenty of scratch-made sauces — 22 of them, from spicy to sweet to savory.