Sentences with phrase «chicken until golden»

Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes.

Fry chicken until golden brown and cooked through, about 3 minutes per side.

Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side.

Cook the chicken until golden brown, about 3 - 4 min on each side.

Fry chicken until golden brown, 6 to 10 minutes.

Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.

Fry the chicken until golden brown and crisp and the meat has cooked through, 3 to 5 minutes more.

Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes.

Heat 1 tablespoon oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side.

Cook the chicken until golden all over.

Roast chickens until golden brown, juices run clear, and an instant - read thermometer inserted into thickest part of thigh registers 165 °, 50 — 60 minutes.

Not exact matches

Brown the chicken in the oil until golden, turning often.

Sear the chicken thighs, skin side down, for a few minutes until they are golden brown.

Bake the chicken for 30 - 35 minutes, until the chicken is cooked through and cheese is bubbling, and bread crumbs are golden brown.

Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add the chicken and cook a couple minutes per side, or until golden brown and cooked through.

Add the coated chicken cutlets and cook 3 to 4 minutes per side, or until golden brown and cooked through.

Cook the chicken on both sides until golden, about 5 minutes on each side.

Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side.

The chicken breasts are then cooked in a bit of olive oil until golden on both sides.

Basically we're pounding out chicken cutlets to make sure they're nice and thin, dipping them in some seasoned tapioca flour, and pan-frying them in ghee and olive oil until they're golden brown.

Add the onion, bell peppers, chipotle, and garlic and cook, stirring, until they turn soft and golden brown, and chicken is cooked through, about 5 minutes.

Baked Honey Mustard Chicken Tenders are marinated in honey mustard dressing, dredged in panko and baked until golden.

When all the chicken pieces are fried, go back to the first batch and fry for second time, about 2 - 3 minutes or until they get nicely golden brown.

Place the chicken in the center of the preheated oven and bake for about 50 minutes, or until golden brown all over and breasts have reached 165 °F on an instant read thermometer and thighs / drumsticks have reached 175 °F.

Place each chicken thigh, skin side down into the hot pan and simmer until the skin turns golden brown, about 3 minutes.

Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.

Top each chicken breast with a pineapple ring and some grated cheese, then return to the grill and cook for a further 2 - 3 mins until the cheese is golden and bubbling, and the chicken is cooked through.

Once hot, add the chicken, skin - side down, and cook about 5 minutes without moving until golden brown.

Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3 - 5 minutes.

Crispy, brown sugar coated bacon wrapped around pieces of chicken, grilled up until they're golden and delicious.

Place chicken in oil and saute about 3 - 4 minutes per side, or until golden brown and internal temperature is 160 degrees.

Drizzle 1/2 tsp of sun - dried tomato oil on each chicken breast and bake at 400 degrees F for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.

Place the chicken and cook for 3 minutes or until golden brown, turn over and cook for an additional 3 minutes or until the second side is browned.

Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through.

While the waffles are cooking, sauté the onions in some butter, add some garlic and sauté until golden brown before throwing in the chicken.

Add chicken and sear both sides until golden brown, about 3 - 4 minutes per side; set aside.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Add chicken to pan and cook until golden brown on each side and cooked through, turning once.

Broil an additional 3 to 4 minutes or until chicken is golden brown and no longer pink in center.

Fry chicken in batches for 2 - 3 minutes on each side, or until light golden brown.

Bake for 3o to 35 minutes, until the skin is golden and the chicken is cooked through.

Place the dish in the oven for 20 - 25 minutes, until the cheese on top of the baked chicken is golden brown.

Heat a chargrill pan over medium - high heat and cook the chicken for 5 minutes each side until golden and cooked through.

Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes.

Place back the chicken into the oven (uncovered) for 4 - 5 minutes, until the cheese is melted and has a golden color.

Add the chicken and saute until golden brown on both sides and cooked through.

Add diced chicken and cook until golden brown.

Roast until the potatoes are tender and the chicken is cooked through with golden brown and crispy skin, about 1 hour.

Add the chile pepper, salt, pepper, massala, and the sugar, stirring until the chicken is golden.