America's Test Kitchen Bone In Chicken Breast. To get perfectly crisp skin you need to sear the breast after cookinga hot act that often results in. Put in heated oil and brown for 3 to 4 minutes.
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I went back and bought another package and made some of the chicken breasts using this simple pan roasting recipe from Americas Test Kitchen that was quick and easy and made a great little sauce to flavor the chicken along the way. You want your chicken to have a juicy firm interior and a crackling crisp skin. 4 10-12-ounce bone-in split chicken breasts trimmed and brined if desired. Your email address is required to identify you for free access to content on the site.
