We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for and outdoor pit.
We re-create delicious pulled pork—sans grill—then prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil.
We wanted fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil.
Are finicky pressure cookers—prone to exploding lids and over-pressurizing—really a thing of the past?
In fried chicken recipes, soaking the chicken in buttermilk is a standard approach that helps tenderize the meat (mainly the outer layers). But is adding salt to the buttermilk really necessary to...
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