Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Transfer to the rack, then drizzle with honey and. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. I love the skin side.
Sprinkle them with some more of your.
I love the skin side. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn. Sprinkle them with some more of your. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Keep your eye on 'em! Transfer the chicken to the prepared rack. Transfer to the rack, then drizzle with honey and. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown.
Transfer to the rack, then drizzle with honey and. I love the skin side. Keep your eye on 'em! Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn.
I love the skin side.
Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn. Keep your eye on 'em! With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Sprinkle them with some more of your. I love the skin side. Transfer to the rack, then drizzle with honey and. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Transfer the chicken to the prepared rack.
Turn the pieces over, cover again, and cook for 3 to 5 minutes more. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer the chicken to the prepared rack.
Keep your eye on 'em!
With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. Sprinkle them with some more of your. Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn. Transfer the chicken to the prepared rack. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Transfer to the rack, then drizzle with honey and. Keep your eye on 'em! I love the skin side. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side.
Pioneer Woman Sheet Pan Chicken Legs / Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn't burn.. Keep your eye on 'em! With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Sprinkle them with some more of your. I love the skin side. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture.