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💃✨️Gladys Baila✨️💃💫
💃✨️Gladys Baila✨️💃💫
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Monday 27 May 2024 00:29:16 GMT
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Wingstop at home 🍗 Buttermilk marinade: - 600ml buttermilk - 1 tsp celery salt - 1 tsp paprika - 1 tsp mustard - 1 tsp white pepper - 1 tsp salt - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp cayenne pepper Ranch: - 1 cup mayo - 1 cup sour cream - 1 cup butter milk - 2 tbsp chives - 2 tbsp parsley - 2 tbsp dill - 1 tsp garlic - Salt and pepper - 1/2 lemon (juice only) Louisiana rub: - 2 tsp chilli powder - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp oregano - 1 tsp each salt and pepper - 1/2 tsp cayenne - 1/2 tsp lemon zest Garlic Parmesan: - 80g unsalted butter - 2 tbsp garlic - 1 tsp chilli flakes - 1 tsp thyme - Fresh grated Parmesan 1. Marinate cubed chicken breast in seasoned buttermilk in the fridge overnight (min 2 hours) 2. Make separate flour dredges adding Louisiana rub to one bowl of flour and just salt and pepper to the other bowl for the garlic Parmesan 3. Drain excess buttermilk off chicken and toss through seasoned flour, really press hard for a good coat. Dust excess flour and drop back into the buttermilk, coat in flour one more time, pressing hard so it sticks 4. Deep fry at 160°C for 3-5 minutes or until the outside is a light brown colour. Remove from the oil and drain over a wire rack. Deep fry a second time at 190°C until deeply golden brown and crisp 5. Take out and immediately toss in a bowl with the respective seasoning. Louisiana rub gets the remainder of the spice mix and the garlic Parmesan gets the garlic butter mixture. 6. Serve with ranch #wingstop #wingstopranch #ranch #bonelesswings #wingstopaustralia #Foodie #wingstopmukbang #friedchicken #garlicparmesan #louisiana #wingstoprecipe
Wingstop at home 🍗 Buttermilk marinade: - 600ml buttermilk - 1 tsp celery salt - 1 tsp paprika - 1 tsp mustard - 1 tsp white pepper - 1 tsp salt - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp cayenne pepper Ranch: - 1 cup mayo - 1 cup sour cream - 1 cup butter milk - 2 tbsp chives - 2 tbsp parsley - 2 tbsp dill - 1 tsp garlic - Salt and pepper - 1/2 lemon (juice only) Louisiana rub: - 2 tsp chilli powder - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp oregano - 1 tsp each salt and pepper - 1/2 tsp cayenne - 1/2 tsp lemon zest Garlic Parmesan: - 80g unsalted butter - 2 tbsp garlic - 1 tsp chilli flakes - 1 tsp thyme - Fresh grated Parmesan 1. Marinate cubed chicken breast in seasoned buttermilk in the fridge overnight (min 2 hours) 2. Make separate flour dredges adding Louisiana rub to one bowl of flour and just salt and pepper to the other bowl for the garlic Parmesan 3. Drain excess buttermilk off chicken and toss through seasoned flour, really press hard for a good coat. Dust excess flour and drop back into the buttermilk, coat in flour one more time, pressing hard so it sticks 4. Deep fry at 160°C for 3-5 minutes or until the outside is a light brown colour. Remove from the oil and drain over a wire rack. Deep fry a second time at 190°C until deeply golden brown and crisp 5. Take out and immediately toss in a bowl with the respective seasoning. Louisiana rub gets the remainder of the spice mix and the garlic Parmesan gets the garlic butter mixture. 6. Serve with ranch #wingstop #wingstopranch #ranch #bonelesswings #wingstopaustralia #Foodie #wingstopmukbang #friedchicken #garlicparmesan #louisiana #wingstoprecipe
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Petisco para o jogo!!
Petisco para o jogo!!
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Bissell carpet cleaners #bissell #carpetcleaner #greenmachine #stainremover
Bissell carpet cleaners #bissell #carpetcleaner #greenmachine #stainremover

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