These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses flavor. The dark meat is very tender. An easy and tasty way ... and review ...

If you’re in the mood for noodles, Judy Kim’s chile oil noodles with cilantro are supremely pleasing and spicy enough to ...

Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on ...

These one-pot dinner recipes are full of seasonal produce and have no more than 15 grams of carbohydrates per serving.

One-pan meals guarantee less fuss in the kitchen, and recipe developer Michelle McGlinn assures us that this lemon basil chicken is "very easy and comes together in ... and black pepper and fried in ...

There are an embarrassingly large number of fried-chicken recipes in my home-cooking repertoire ... Pour oil to the depth of about 6cm (2 ⅓in) in a pan and heat it over a medium flame.

Heat a wok and add butter and oil to it. 2. Add garlic and saute. 3. To it, add the noodles and mix well. 4. Add soy sauce, pepper and salt and pan fry. 5. Add spring onion and mix. 6. Finally, toast ...

Put a large ovenproof pan over a medium heat with a splash of oil. Fry 4 chicken thighs skin side down for 5 minutes, then flip and fry for another 5 until turning crispy. Use tongs to transfer to ...