On Jul 12, 6:23*am, (Phred) wrote:
> Form time to time I've tasted some great bits of "sticky chicken"
> which have been roasted (I think) after spending some hours in a
> marinade. ....
>
> Question: *What marinade would you recommend to make really tasty
> chicken pieces? *Although I suspect the ones I've been served
> occasionally over the years were cooked in the oven, I have to admit
> my oven is stuffed so I'll have to approximate the method using my
> antique Hoover frypan. ....

I'm going to guess that your antique Hoover frypan is what we call an
electric skillet, and that you want to use it to produce something
that seems like roasted chicken. I can't think of anything good that
will achieve that end so you can stop reading here.

Or, you could take advantage of what you have and make something that
uses an electric fry pan to advantage, namely fried chicken. In which
case, the answer to your marinade question is -- buttermilk. Soak the
chicken pieces in cold buttermilk for at least an hour. Then shake
the pieces in a bag of well seasoned flour (your choice of seasonings,
the standard is salt, pepper, paprika while I like to add a couple
pinches of Chinese five-spice powder or garam masala). Set your
electric thermostat ot 375F degrees and give it time to come up to
that temp, filled with oil to a depth of just under halfway up the
sides. Fry until golden brown for about 15 minutes on each side. -
aem