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The Watercooler
Amazing Chicken Recipe - Not Diet But Worth It!
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<blockquote data-quote="susiestar" data-source="post: 657294" data-attributes="member: 1233"><p>It isn't a dumb question at all, I don't believe that there are dumb questions except for the questions you don't ask! The chicken isn't breaded the way we made them. I think they would hold onto too much fat but I don't know. It might be great with the right breading. If you try it let me know please.</p><p></p><p>Using the oven is about the ONLY way that I make bacon any more. SO much less hassle and you can do other things while it is cooking. I use the same technique of increasing the heat for the last few minutes, and sometimes I put brown sugar on it as I increase the heat of the oven. If you add some fresh ground black pepper to the strips as you put the sugar on it is incredible. (This is for baking bacon, not the tenders though I bet the tenders would taste great with it also.) I have a friend who uses piloncillo (brown sugar in cone shape sold in Mexican markets and the Hispanic foods section of many groceries, it is less refined than reg brown sugar with a flavor all its' own) on her bacon. she grates it right over the bacon or else th a small grater on wax paper so she can sprinkle it on her bacon. It adds a really great flavor to the bacon.</p></blockquote><p></p>
[QUOTE="susiestar, post: 657294, member: 1233"] It isn't a dumb question at all, I don't believe that there are dumb questions except for the questions you don't ask! The chicken isn't breaded the way we made them. I think they would hold onto too much fat but I don't know. It might be great with the right breading. If you try it let me know please. Using the oven is about the ONLY way that I make bacon any more. SO much less hassle and you can do other things while it is cooking. I use the same technique of increasing the heat for the last few minutes, and sometimes I put brown sugar on it as I increase the heat of the oven. If you add some fresh ground black pepper to the strips as you put the sugar on it is incredible. (This is for baking bacon, not the tenders though I bet the tenders would taste great with it also.) I have a friend who uses piloncillo (brown sugar in cone shape sold in Mexican markets and the Hispanic foods section of many groceries, it is less refined than reg brown sugar with a flavor all its' own) on her bacon. she grates it right over the bacon or else th a small grater on wax paper so she can sprinkle it on her bacon. It adds a really great flavor to the bacon. [/QUOTE]
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Amazing Chicken Recipe - Not Diet But Worth It!
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