danalvess
Gaming Prodigy
2
MONTHS
2 2 MONTHS OF SERVICE
LEVEL 1
400 XP
I don't cook that often, but when I do, I find these banger recipes on instagram reels. I would link the post I used this recipe from but I lost it.
Recipe
• Cut chicken breast into strips then marinate them for a few hours in: 2 cups buttermilk, 1 tablespoon each: garlic powder, onion powder, smoked paprika, salt, hot sauce
• Make flour dredge out of 3 cups flour, 1/2 cup cornstarch, 1/2 tbsp each: garlic powder, onion powder, salt, pepper
• Dip each strip in flour dredge making sure it’s coated
• Deep fry at 350F for 5 minutes until they are brown and crispy and reach 165F internal temp
• Coat the strips in your favorite BBQ sauce
• dip in the homemade ranch and enjoy!
Homemade ranch
• 3/4 cup sour cream
• 1/2 cup Mayo
• 1/2 cup chicken broth
• 1 tsp apple cider vinegar
• 1.5 tsp dried dill
• 1.5 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
Refrigerate in an air tight container for up to a week
This directly from the post. Now when I made the flour mixture, it says to use like 3 cups of flour. The recipe doesn't say how many chicken breasts this is for but I had 4 chicken breasts and I didn't even get close to using all the flour mixture. That being said, if you have double the amount of chicken that I did you probably wont get through all that flour.
I thought these were really good, especially with the sauce, hopefully someone finds this helpful.
Recipe
• Cut chicken breast into strips then marinate them for a few hours in: 2 cups buttermilk, 1 tablespoon each: garlic powder, onion powder, smoked paprika, salt, hot sauce
• Make flour dredge out of 3 cups flour, 1/2 cup cornstarch, 1/2 tbsp each: garlic powder, onion powder, salt, pepper
• Dip each strip in flour dredge making sure it’s coated
• Deep fry at 350F for 5 minutes until they are brown and crispy and reach 165F internal temp
• Coat the strips in your favorite BBQ sauce
• dip in the homemade ranch and enjoy!
Homemade ranch
• 3/4 cup sour cream
• 1/2 cup Mayo
• 1/2 cup chicken broth
• 1 tsp apple cider vinegar
• 1.5 tsp dried dill
• 1.5 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
Refrigerate in an air tight container for up to a week
This directly from the post. Now when I made the flour mixture, it says to use like 3 cups of flour. The recipe doesn't say how many chicken breasts this is for but I had 4 chicken breasts and I didn't even get close to using all the flour mixture. That being said, if you have double the amount of chicken that I did you probably wont get through all that flour.
I thought these were really good, especially with the sauce, hopefully someone finds this helpful.