TheNoodleIncident
Senior Cook
i plan to sear some skin-on chicken breasts before finishing them in the oven....i would obviously start skin side down, but should i flip it or leave it that way before moving the skillet to the oven? was thinking 350-375* for 30-40 minutes (relatively large, bone in breasts - did it for 25 minutes last time and was not nearly enough)
was hoping for a crispy skin with juicy interior
any ideas for seasoning and a pan sauce? i will prob just work with what i have in the house, but could use some inspiration
was hoping for a crispy skin with juicy interior
any ideas for seasoning and a pan sauce? i will prob just work with what i have in the house, but could use some inspiration