I have an oven-fried chicken recipe that calls for drizzling butter on it. You soak it is a buttermilk mixture, then roll it in Cornflake crumbs. Place it on a rack over a pan and drizzle with butter. I want to drizzle evenly. How do I do that?
It doesn’t get more Southern than fried chicken, and folks below the Mason-Dixon consider it an important food group. Chef Eddie Hernanzez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle.
Get ready; this will become your new Sunday morning staple. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle.