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debbie-ny re: Chicken 'N Butter

Misc.
The recipe calls for leaving the chicken skin side down throughout however I have often used boneless skinless chicken thighs (our family favorite) and then it really doesn't matter. I think the object is to keep the meatiest portion submerged in the milk mixture until cooked through. If you want it a little crispy I think you could turn it skin side up toward the end of cooking.
I hope you enjoy it as much as we do.
MsgID: 0819083
Shared by: manyhats
In reply to: ISO: Question for Manyhats re: Baked Chicken ...
Board: What's For Dinner? at Recipelink.com
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