TOP 5 Party Chicken Recipes
Whether you’re looking for a quick and easy dish or something more elaborate, you’ll find it here among our collection of the best Party Chicken recipes. Many of my friends count this dish among their favorites because it is easy to make, delicious, and a guaranteed crowd-pleaser. Happy eating!
1.Party Chicken
Party Chicken
Ingredients
- 4 skinless boneless chicken breasts
- 4 slices bacon
- 1 4 ounce jar dried beef
- 1 cup sour cream
- 1 10.75 ounce can condensed cream of chicken soup
Instructions
- Ground beef should be shredded and distributed evenly in the bottom of a buttered 8-inch square baking dish.
- Bacon-wrapped chicken breasts can be placed on top of the beef.
- Combine the sour cream with the undiluted soup. Add to chicken and serve.
- Bake for 45 minutes to 1 hour at 350 °F (175 °C).
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 636 | |
| % Daily Value* | ||
| Total Fat 45 g | 69 % | |
| Saturated Fat 17 g | 85 % | |
| Trans Fat 0 g | ||
| Cholesterol 184 mg | 61 % | |
| Sodium 886 mg | 37 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 0 g | 0 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 49 g | 98 % | |
| Vitamin D 1 Вµg | 7 % |
|---|---|
| Calcium 98 mg | 10 % |
| Iron 3 mg | 16 % |
| Potassium 664 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 45 g | 69 % |
|---|---|---|
| Saturated | 17 g | 85 % |
| Trans | 0 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 8 g | 3 % |
| Fiber | 0 g | 0 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 49 g | 98 % |
| Cholesterol | 184 mg | 61 % |
| Sodium | 886 mg | 37 % |
| Calcium | 98 mg | 10 % |
| Magnesium | 62 mg | 15 % |
| Potassium | 664 mg | 14 % |
| Iron | 3 mg | 16 % |
| Zinc | 4 mg | 34 % |
| Phosphorus | 496 mg | 71 % |
| Vitamin A | 179 Вµg | 20 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 0 mg | 27 % |
| Niacin (B3) | 20 mg | 126 % |
| Vitamin B6 | 1 mg | 92 % |
| Folate (Equivalent) | 13 Вµg | 3 % |
| Folate (Food) | 13 Вµg | – |
| Vitamin B12 | 2 Вµg | 64 % |
| Vitamin D | 1 Вµg | 7 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://www.allrecipes.com/recipe/8526/party-chicken-i/
Also may be interested:
What cut of chicken is best for shredding?
Chicken breasts and thighs without the skin and bones can be substituted. Thighs are naturally moister, but you can use either. Given that we will be shredding the bird, skin and bones are unnecessary.
Why do you soak chicken in buttermilk?
What effect does soaking chicken in buttermilk have? Buttermilk, with its little acidity, can tenderize the chicken without making it rubbery. When dredged in flour, chicken marinated in buttermilk turns out very tender and flaky.
2.Chicken Marsala
Chicken Marsala
Ingredients
- For the chicken:
- 3 large boneless skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets
- Wondra flour or all-purpose flour for dusting
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- For the marsala mushroom sauce:
- 1 pound baby bella or button mushrooms cleaned and sliced
- 3 tablespoons unsalted butter divided
- 1 cup dry marsala wine
- 1 cup warm beef stock preferably homemade or low-sodium
- 1 tablespoon tapioca flour optional for a thicker sauce (see Recipe Notes, below)
- Kosher salt and freshly ground black pepper
Instructions
- To get the oven ready, turn it on to its lowest temperature setting (around 160 degrees Fahrenheit).
- Pound the cutlets to a thickness of about 1/4 inch by placing them between two sheets of plastic wrap. Sprinkle with salt and pepper after drying. Flour for dusting. The oil should be heated in a large skillet over medium heat. Blend with some butter. Chicken should be browned for about 3 minutes per side, in batches. Put in a casserole or other oven-safe dish, cover with foil, and warm the oven to low. (For important preparation notes, see below the recipe.)
- Keeping the heat at medium, add the mushrooms and up to 2 tablespoons of extra butter if there is no oil remaining from the chicken. After around 3 minutes, add the mushrooms and simmer until their juices begin to release. After about 15 minutes, add the marsala and simmer until reduced by half. (Avoid stirring.) After adding the stock, keep cooking for another 10 to 15 minutes, or until the sauce has thickened. Turn off the heat and add the remaining tablespoon of butter, stirring to combine. To taste, add salt and pepper.
- Douse the chicken with the mushroom gravy. Pair with a side of mashed potatoes or plain rice.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 429 | |
| % Daily Value* | ||
| Total Fat 20 g | 30 % | |
| Saturated Fat 8 g | 38 % | |
| Trans Fat 0 g | ||
| Cholesterol 163 mg | 54 % | |
| Sodium 854 mg | 36 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 46 g | 93 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 31 mg | 3 % |
| Iron 2 mg | 9 % |
| Potassium 1,020 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 20 g | 30 % |
|---|---|---|
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 46 g | 93 % |
| Cholesterol | 163 mg | 54 % |
| Sodium | 854 mg | 36 % |
| Calcium | 31 mg | 3 % |
| Magnesium | 72 mg | 17 % |
| Potassium | 1,020 mg | 22 % |
| Iron | 2 mg | 9 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 498 mg | 71 % |
| Vitamin A | 95 Вµg | 11 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 1 mg | 53 % |
| Niacin (B3) | 21 mg | 133 % |
| Vitamin B6 | 2 mg | 128 % |
| Folate (Equivalent) | 33 Вµg | 8 % |
| Folate (Food) | 33 Вµg | – |
| Vitamin B12 | 0 Вµg | 19 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 2 mg | 15 % |
| Vitamin K | 8 Вµg | 7 % |
Source: https://www.thekitchn.com/dinner-party-recipe-chicken-marsala-recipes-from-the-kitchn-182950
Also may be interested:
How long do drumsticks take to cook?
around an hour and a half
What is the recommended cooking time for drumsticks? Depending on the size of your drumsticks and the heat output of your oven, medium drumsticks can be baked at 400 degrees Fahrenheit for as little as 40 minutes.
How long does it take to cook drumsticks in the oven at 350?
Chicken legs and thighs, once frozen and thawed, take around 40–50 minutes to cook. But chicken drumsticks, both fresh and frozen, need only 35 to 45 minutes in the oven. Twenty to thirty minutes of cooking time is required for boneless chicken thighs.
3.Garlic Butter Chicken
Garlic Butter Chicken
Ingredients
- 3 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts pounded to an even thickness (4 average-sized breasts)
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1/2 cup white wine* or chicken broth or as necessary
- 3 tablespoons unsalted butter or more if you want extra sauce
- 1 tablespoon garlic finely minced; or to taste
- 2 teaspoons fresh parsley optional for garnishing
Instructions
- Olive oil, pounded chicken, 21 Salute, salt, and pepper should be cooked together for 5 minutes in a big skillet over medium heat. When the chicken is searing, do not touch it or move it in any way. At the 5-minute mark, switch the chicken over. It ought to be a warm golden shade. When searing chicken breasts, add an extra minute or two if they are thick or large.
- Flip the chicken over and heat for another 5 minutes, or until fully cooked. I cannot stress this enough: leave the chicken alone while it's searing.
- Take the chicken out with a slotted spoon and set it aside.
- Be careful when you deglaze the pan with wine (or broth), letting the liquid boil and steam for only a few seconds to release the accumulated food and flavorings.
- Stir constantly as the butter melts (this should take approximately a minute).
- Once the oil is hot, add the garlic and fry for a minute, stirring constantly, or until the garlic is fragrant.
- Remove the pan from the heat, return the chicken to it, and turn it over in the garlic butter sauce before serving.
- Serve right away with parsley as a garnish if desired.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 387 | |
| % Daily Value* | ||
| Total Fat 24 g | 36 % | |
| Saturated Fat 8 g | 40 % | |
| Trans Fat 0 g | ||
| Cholesterol 148 mg | 49 % | |
| Sodium 523 mg | 22 % | |
| Total Carbohydrate 3 g | 1 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 79 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 25 mg | 3 % |
| Iron 1 mg | 6 % |
| Potassium 626 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 24 g | 36 % |
|---|---|---|
| Saturated | 8 g | 40 % |
| Trans | 0 g | – |
| Monounsaturated | 11 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 3 g | 1 % |
| Fiber | 0 g | 1 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 39 g | 79 % |
| Cholesterol | 148 mg | 49 % |
| Sodium | 523 mg | 22 % |
| Calcium | 25 mg | 3 % |
| Magnesium | 52 mg | 12 % |
| Potassium | 626 mg | 13 % |
| Iron | 1 mg | 6 % |
| Zinc | 1 mg | 12 % |
| Phosphorus | 378 mg | 54 % |
| Vitamin A | 89 Вµg | 10 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 26 % |
| Niacin (B3) | 17 mg | 105 % |
| Vitamin B6 | 1 mg | 110 % |
| Folate (Equivalent) | 19 Вµg | 5 % |
| Folate (Food) | 19 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 3 mg | 18 % |
| Vitamin K | 23 Вµg | 19 % |
Source: https://www.averiecooks.com/garlic-butter-chicken/
Also may be interested:
What is typically served with fried chicken Maryland?
Chicken cooked in butter and covered in a creamy sauce is a staple dish back home. Bananas, once one of Baltimore’s most lucrative imports, are used as a garnish.
What alcohol goes with fried chicken?
When it comes to chicken, white wine is always a safe bet. White meat like chicken breasts and tenders, as a general rule, pair nicely with crisp, acidic white wines like Sauvignon Blanc and Chardonnay. Meats with more color, such chicken legs, thighs, and wings, go nicely with Pinot Noir and Zinfandel, two red wines with medium body.
4.Dinner Party Chicken
Dinner Party Chicken
Ingredients
- 4 1/2-inch thick slices sandwich bread
- 2 teaspoons melted unsalted butter plus 6 tablespoons cold unsalted butter, cut into pieces
- 4 1/8-inch thick slices boiled ham
- 4 6 to 7-ounce boneless, skinless chicken breast halves
- 1 teaspoon Essence or Creole Seasoning recipe follows
- 1/2 teaspoon salt plus more for seasoning chicken
- 1/4 teaspoon freshly ground black pepper plus more for seasoning chicken
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1/2 teaspoon herbes de Provence
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 2 cups peeled seeded and chopped fresh tomatoes
- 1 1/2 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup heavy cream
- Chopped fresh parsley leaves for garnish
- Emeril's ESSENCE Creole Seasoning also referred to as Bayou Blast:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Make sure your oven is at a temperature of at least 400 degrees F. Prepare an aluminum-foil-lined mini-baking sheet.
- Make sure both sides of the bread are lightly toasted. To prepare the toast, cut it down to size with a 4-inch round cookie cutter, and then use a pastry brush to spread half a teaspoon of the melted butter on one side of each piece of toast. Put them to crisp on a wire rack. Use the leftover crusts as a garnish by saving them and crumbling them into coarse bread crumbs.
- Sear the ham slices for 1 minute on each side in a large, nonstick skillet or saute pan, until they are lightly brown.
- Take out of the way.
- In addition to a little sprinkle of salt and pepper, season each chicken breast with a quarter teaspoon of the Essence.
- Start by heating the oil in a big, preheated skillet or saute pan. Toss in the chicken and sauté for approximately 1 minute and a half on each side, or until cooked through. Place the chicken on the prepared baking sheet and bake for 12–14 minutes, or until no longer pink in the center.
- Preparing the pan sauce while the chicken breasts bake will save you time. In the fat and liquids that are still in the pan, melt 2 tablespoons of the butter over medium heat. Add the shallots, salt, and pepper to the foaming butter, and simmer for 2 minutes, stirring occasionally, until the shallots are tender. Stirring constantly, add the garlic and herbes de Provence, and simmer for another 30 seconds. Tomato paste, wine, and tomatoes should be added; the mixture should be brought to a boil, and then simmered for approximately a minute while stirring until the wine is reduced. When you're ready to cook, add the stock, bring back to a boil, and reduce the mixture until it's approximately half its original size, about 8 minutes.
- Chicken breasts should be added to the pan after the heavy cream has been added and stirred. Place a slice of ham on top of each chicken breast, then baste with the sauce and simmer for another 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Turn the heat down to low and add the remaining butter, a tablespoon at a time, stirring constantly. Take off the heat, season to your liking, and cover to keep warm until ready to serve.
- Place one toast round on the center of four dinner plates, and then top each with a ham-topped chicken breast. Drizzle the sauce over each serving and top with the fresh parsley and the bread crumbs you set out.
- The HEART and SOUL of Emeril Toss in some Creole seasoning, sometimes known as Bayou Blast, and you've got yourself a party!
- Approximately 2/3 cup can be expected from this recipe.
- Toss everything together in a large bowl.
- Adapted from Emeril Lagasse and Jessie Tirsch's "New New Orleans Cooking," William & Morrow, 1993.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 624 | |
| % Daily Value* | ||
| Total Fat 27 g | 41 % | |
| Saturated Fat 11 g | 56 % | |
| Trans Fat 0 g | ||
| Cholesterol 199 mg | 66 % | |
| Sodium 1,168 mg | 49 % | |
| Total Carbohydrate 36 g | 12 % | |
| Dietary Fiber 7 g | 26 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 55 g | 111 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 153 mg | 15 % |
| Iron 6 mg | 31 % |
| Potassium 1,382 mg | 29 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 27 g | 41 % |
|---|---|---|
| Saturated | 11 g | 56 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 36 g | 12 % |
| Fiber | 7 g | 26 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 55 g | 111 % |
| Cholesterol | 199 mg | 66 % |
| Sodium | 1,168 mg | 49 % |
| Calcium | 153 mg | 15 % |
| Magnesium | 114 mg | 27 % |
| Potassium | 1,382 mg | 29 % |
| Iron | 6 mg | 31 % |
| Zinc | 3 mg | 27 % |
| Phosphorus | 606 mg | 87 % |
| Vitamin A | 322 Вµg | 36 % |
| Vitamin C | 16 mg | 18 % |
| Thiamin (B1) | 1 mg | 50 % |
| Riboflavin (B2) | 1 mg | 52 % |
| Niacin (B3) | 23 mg | 143 % |
| Vitamin B6 | 2 mg | 158 % |
| Folate (Equivalent) | 80 Вµg | 20 % |
| Folate (Food) | 70 Вµg | – |
| Vitamin B12 | 1 Вµg | 23 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 4 mg | 30 % |
| Vitamin K | 39 Вµg | 33 % |
Source: https://www.foodnetwork.com/recipes/dinner-party-chicken-3646314
Also may be interested:
Is Chicken Parmesan always served with pasta?
Chicken parmigiana is a popular main dish in the United States and Canada, where it is sometimes served with or atop pasta. Chicken parm sandwiches are available at a lot of different eateries.
What temp should I bake drumsticks?
At 375 degrees Fahrenheit, chicken drumsticks need to bake for 35 to 45 minutes. Most recipes will call for the same amount of time in the oven at any temperature between 350 and 425 degrees. Remember that oven temperatures and timings will differ. When the internal temperature of chicken hits 165 degrees, it is considered completely cooked.
5.Crispy Baked Chicken Wings
Crispy Baked Chicken Wings
Ingredients
- 3 lb. chicken wings split, tips removed
- 2 tablespoons butter melted
- 2 teaspoons Diamond Crystal kosher salt if using fine salt, you might want to use less
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
Instructions
- Prepare a baking dish by heating the oven to 400 degrees F. Prepare two wire racks and line them with foil on rimmed baking sheets.
- Here's a helpful video that demonstrates how to properly chop chicken wings into drumettes and flats from a whole chicken.
- Spread the melted butter around a large bowl and toss the chicken wings in it.
- Line the wire racks with the coated chicken wings, making sure they don't touch. Spice them up with some salt, pepper, garlic powder, and paprika.
- The wings need around 40 minutes in the oven to reach an internal temperature of 165 degrees and develop a brown, crispy skin.
- STRONGLY ADVISED: After 30 minutes in the oven, turn the temperature down to the "keep warm" setting (170 degrees F) and leave the wings in the oven for another 30 minutes to an hour to achieve a crispy exterior.
Notes
The wings can be cooked in a different way than when traditionally prepared, for as by spraying them with olive oil instead of tossing them in melted butter.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 706 | |
| % Daily Value* | ||
| Total Fat 51 g | 78 % | |
| Saturated Fat 17 g | 87 % | |
| Trans Fat 0 g | ||
| Cholesterol 393 mg | 131 % | |
| Sodium 812 mg | 34 % | |
| Total Carbohydrate 1 g | 0 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 60 g | 120 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 43 mg | 4 % |
| Iron 2 mg | 10 % |
| Potassium 665 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 51 g | 78 % |
|---|---|---|
| Saturated | 17 g | 87 % |
| Trans | 0 g | – |
| Monounsaturated | 23 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 1 g | 0 % |
| Fiber | 0 g | 1 % |
| Total Sugars | 0 g | – |
| Added Sugars | – | – |
| Protein | 60 g | 120 % |
| Cholesterol | 393 mg | 131 % |
| Sodium | 812 mg | 34 % |
| Calcium | 43 mg | 4 % |
| Magnesium | 57 mg | 14 % |
| Potassium | 665 mg | 14 % |
| Iron | 2 mg | 10 % |
| Zinc | 4 mg | 38 % |
| Phosphorus | 426 mg | 61 % |
| Vitamin A | 93 Вµg | 10 % |
| Vitamin C | 0 mg | 0 % |
| Thiamin (B1) | 0 mg | 16 % |
| Riboflavin (B2) | 0 mg | 28 % |
| Niacin (B3) | 19 mg | 122 % |
| Vitamin B6 | 2 mg | 140 % |
| Folate (Equivalent) | 25 Вµg | 6 % |
| Folate (Food) | 25 Вµg | – |
| Vitamin B12 | 1 Вµg | 36 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 3 mg | 17 % |
| Vitamin K | 14 Вµg | 12 % |
Source: https://healthyrecipesblogs.com/baked-chicken-wings/
Also may be interested:
Should I cover drumsticks in the oven?
When baking drumsticks, do you cover them? The short answer is no, you shouldn’t hide them. The chicken should be roasted, not steamed, and the skin should get a nice golden brown. Consequently, you should not cover the drumsticks.
What temp is chicken fully cooked?
All poultry products, including ground chicken and turkey, have the same safe cooking temperature of 165 degrees Fahrenheit.
