Before you toss that chicken into a pan, consider giving it a soak in a yogurt marinade. Experts—and even an MRI ...

Chicken: For best flavor and texture ... throw that marinade awayit is not safe to use. When you first make the marinade, divide it in half and save half to use for basting or making a pan ...

1. Cut plantains at a 45-degree angle (on the bias or slanted). 2. Fry in enough oil to cover about half of the plantain ...

Finely grate 1 teaspoon zest from the lemon and set it aside. Juice the lemon and measure 3 tablespoons juice into a small ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Reserve the remaining marinade. Frequently turn the chicken so that it cooks on both ... In a bowl, toss the lettuce, tomato and garlic dressing to make your side salad and serve with the chicken ...

Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. An hour before you want to cook the chicken, remove it from the fridge to return to room ...

From choosing the right chicken to getting that perfect crispy coating, we've got you covered every step of the way. So, let's dive into it and make your monsoon-snacking dreams come true! Marinate ...

To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. For the marinade ...