Kinnaird uses boneless ... buttermilk. The extra juicy chicken is dredged in a mix of all-purpose flour, cornstarch, a touch of baking powder for lift, and a potent spice blend containing smoked ...

A whole chicken smoked at 225°F will likely take about two hours to cook, while wings, thighs and drumsticks will take about 1 to 1 1/2 hours. Boneless skinless breasts will take about an hour ...

According to Kai Borghesan, a butcher at Walden Local’s Butcher Shop, boneless ... cut your chicken into bite-sized pieces the day before and leave them submerged in buttermilk and white vinegar ...

For tired home cooks, the boneless ... 1/2 teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate ...

Season a buttermilk brine with hawaij — a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander — to infuse boneless, skinless chicken breasts with ...

By Eric Kim For tired home cooks, the boneless, skinless chicken thigh can feel like a ... Parsley stems are puréed in a bold and garlicky buttermilk marinade that tenderizes the meat, then ...

For tired home cooks, the boneless ... the chicken, to keep it tender when stir-fried, and doubles as a sauce for the orzo and feta. Parsley stems are puréed in a bold and garlicky buttermilk ...