The January 2011 issue of Martha Stewart's Living
magazine included a very simple way to crisp up the skin of your chicken, which also happened to be delectably tasty. The secrets? Butter it and sprinkle it with cornstarch and salt. She suggests doing it as a rub. I preferred to dust it on using a strainer.
2 comments:
That saves a few calories compared to deep-frying too. Thanks for passing the idea on.
Really, nothing beats deep fried chicken, but my hips just can't take it anymore :-)
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