By Marc Murphy
We thought we'd kick off tailgating season with the least intimidating
and most user-friendly food, easy to make in massive batches: popcorn chicken. This recipe hails from Marc Murphy's Upper West Side restaurant Ditch Plains, where there's always a surfing video playlist going full-force.
Marinating the chicken in buttermilk overnight ensures juicy, flavorful
meat under the crunchy, tangy-spicy interior. Adding chopped cilantro
makes it look even less like you microwaved frozen popcorn chicken, as
does serving the bites with any of our homemade dipping sauces. MVP:
this guy.
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