By removing the backbone or spatchcocking the chicken, it cooks more quickly, and
you get a super moist, and fabulously crispy chicken.
Now one thing I have done quite often to
get SUPER moist results is substituting and yogurt or buttermilk in a recipe with an equal amount of mashed banana.
Once the extra bake has cooled I wrap it with plastic wrap and leave it on the counter for the next morning...
it gets super moist and chocolatey, yum.
Not exact matches
The texture is pretty amazing: the middles are
super soft and
moist but you
get a slight crunch from the tops.
It's
super moist, bread like and I didn't need to add a whole can of pumpkin to
get it to my liking.