WebMelt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
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WebHowever, you can also use a cast iron skillet for this recipe. When using a cast iron skillet, warm up the skillet by putting it into the oven while it is preheating. Then follow the rest of the original recipe and allow to cool for 10-15 minutes until cutting this cornbread recipe. What to Serve with Cornbread:
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WebHow to Make Air Fryer Chick-fil-A Chicken Sandwich. Drizzle the chicken breasts in buttermilk and pickle juice. Refrigerate for 30 minutes. Add paprika, Confectioner’s sweetener, garlic powder, salt, and pepper to a bowl large enough to dredge the chicken, along with all-purpose flour.
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WebHeat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 for 35 minutes or until golden brown.
WebBrush olive oil on the bottom and sides of the skillet and lay the tortillas down. Brush tops with oil. This will get the tortilla nice and crispy. If using a large cast-iron skillet, layer 4 to 5 tortillas, so the bottom is covered, and they come up the edges. Brush a little more olive oil over the tops of the tortillas.
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WebSimple – This easy cornbread recipe is made in a couple bowls and a whisk, and no fancy equipment is needed. Simple, minimal ingredients – 8 ingredients is all you need: flour, cornmeal, baking soda, salt, butter, sugar, eggs, and buttermilk.