Baked chicken is a go-to dinner option that’s both simple and full of flavor. It’s easy to prepare, doesn’t require much fuss, and works well with a variety of ingredients. Whether you’re ...

Mustard and chicken are a delicious pairing, but you can use other types of protein, too. I’ve tried Ina’s breading trick with salmon and pork tenderloin (or pork chops, as shown above) as well.

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.

Transfer the chicken wings to the oven and cook under the broiler until the wings are crisp and well browned, 25 to 30 minutes, flipping halfway through so both sides achieve adequate browning.

Katherine Gillen To help the chicken wings get as brown as possibly in the oven, you’ll want to start by removing as much moisture as you can. Spread the chicken wings out on a few layers of ...

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 ...

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 ...

Preheat oven to 350 F. Place the chicken strips into the buttermilk that has been placed in a bowl. Using your hands, mix the chicken and the buttermilk to make sure that the chicken is fully coated.

1) Cut the chicken breasts into strips and set aside. 2) In a large re-sealable bag, add the cornstarch, self-rising flour, crushed chicken bullion cubes, season salt and black pepper.