coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight. 2. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika ...

Preheat the oven to 220C/200C Fan/Gas ... depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need ...

Boneless chicken breasts are a go-to because they cook quickly, faster than chicken thighs and bone-in chicken breasts.

You can freeze chicken breasts, well wrapped to keep out any air, for up to 3 months. Skinless breasts are marketed as the 'healthy' option and the lack of skin needs to be compensated for during ...

Love fried chicken but not the grease splatters that wind up everywhere when you make it? Then you will love oven-fried chicken. First, you don't have to take apart your stovetop and clean it ...

Season flour with salt and pepper, and dredge the chicken all over. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered ...

Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character. A creamy tahini sauce (made with lemon juice and tangy ...