Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 ...

A white-style barbecue sauce for smoky chicken gives it the perfect blend of creamy and tangy. Best of Nordstrom’s Anniversary Sale: Bombas Socks, Zella Leggings and More IE 11 is not supported.

1 cup Kewpie mayonnaise; ¼ cup apple juice; ⅓ cup apple cider vinegar; 2 tbsp. lemon juice; 1 tbsp. garlic powder; ½ tbsp. Dijon mustard; 2 tsp. fresh cracked pepper ...

Pierre’s version is as delicious as it gets. Watch step-by-step as he shares his secrets for tender chicken cutlets smothered ...

This creamy, mayonnaise-based sauce was made famous in the 1920s by Robert Gibson, the original pitmaster of Big Bob Gibson Bar-B-Q in Decatur, AL. At barbecue spots like Big Bob Gibson, Alabama ...

the chicken with the dry rub (see How to Apply Rub, page 97). In a bowl, whisk together the vinegar and apple juice; this will be your mop. Prepare a bed of coals (see Getting Ready to Cook, page ...

While stock mixture reduces, heat remaining 2 tablespoons oil in a large (12-inch) cast-iron skillet over medium-high. Arrange chicken halves, skin sides down, in skillet.

Vigorously whisk ¾ cup mayonnaise, ¼ cup buttermilk, ¼ cup distilled white vinegar, 1 Tbsp. freshly cracked pepper, 1½ tsp. dark brown sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher ...