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322

I don't season them at all. Purely naked into the oven, 400F 40 min. Maaaaaybe a little bit of Tapatio. No ranch, no bleu cheese, no honey mustard, no bbq dipping.

I don't season them at all. Purely naked into the oven, 400F 40 min. Maaaaaybe a little bit of Tapatio. No ranch, no bleu cheese, no honey mustard, no bbq dipping.

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[–] • 2 pts

Salt, pepper, and garlic powder.

[–] • 2 pts

This is the go to for any protein that is not pork based and breakfast related.

[–] • 2 pts

nod, can't go wrong with that with burgers on the grill and steaks. For chicken breasts I like to add some aromatics like sage and thyme as well. Favorite chicken I had had though were some chicken kabobs a Greek guy made at a party. I helped myself to 3 skewers and sat and talked to him for hours about food.

[–] • 1 pt

I'm on a New Year's diet ... you bastards!

[–] • 1 pt

I can dig it. I do mine naked as well. Shake em in homemade reaper sauce with shot of vinegar and salt to finish.

[–] • 1 pt

ooh now that I might do once

[–] • 1 pt

Damn, that’s rough. You could start a go fund me to try and buy some flavor. Or savory. I mean, tapatio is pretty great, but it’s not a cure all.

[–] • 2 pts

I even overcook 'em a bit lol

[–] • 1 pt

You would enjoy dinner with my mom. She adds freezer vegetable mix boiled in the microwave to make it a meal.

[–] • 1 pt

oh dear, no I wouldn't go that far

[–] • 1 pt

The flavor is in the caramelization. I like them plain too.

[–] • 1 pt

I don't eat them at all anymore.

[–] • 1 pt

Fresh, good quality meat doesn't need seasoning.

[–] [deleted] • 1 pt

The only thing you got right is naked. Only if you don't count the buttermilk marinade. Deep fried, extra crispy, fall off the bone, with hot Buffalo sauce, and chunky blue cheese dip.