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@marcosstille: Resgata fios, óleo em creme

Marcos Stiller
Marcos Stiller
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Sunday 03 May 2026 22:36:01 GMT
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Falliday Market 🍃 🍁
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Hot Honey Chicken Sliders 🍯🍗 RECIPE ⬇️ Chicken marinade: * 1.5 lb boneless skinless chicken thighs * 1 cup buttermilk * 1/2 tsp: salt, pepper * 1 tsp: chicken bouillon powder, cayenne, garlic powder, onion powder, paprika * 2 tbs pickle juice * Splash of hot sauce * 1 egg * Optional: 1/2 tsp msg Dredge: * 1.5 cups AP flour * 1/2 cup cornstarch * 1 tsp baking powder * 1 tsp: salt, pepper, chicken bouillon powder, garlic powder, onion powder, paprika Hot honey glaze: * 1/2 stick unsalted butter * 1/2 cup honey * 1/4 cup hot sauce (to taste) * 1/2 tsp: garlic powder, paprika, smoked paprika * Optional: 1/2-1 tsp cayenne * Salt to taste Homemade buttermilk ranch: * 1/2 cup mayo * 1/2 cup sour cream * 1/2 cup buttermilk * 1 clove garlic, grated * 2 tbs Hidden Valley Ranch seasoning * Finely minced fresh dill and parsley (dried is fine) * Salt and pepper to taste For the sliders: * 6 Brioche slider buns * Dill pickles * Garlic butter (1/2 stick butter, 2 cloves grated garlic, minced parsley) 1. Marinade the chicken for at least 1 hour, up to overnight. 2. Preheat oil to 350F. 3. Double dredge the chicken: let excess marinade drip off, coat in flour mixture, then back to the marinade and the flour one more time. 4. Dredge and add the chicken to the oil one at a time, working quickly so the coating doesn’t sit. Fry in batches, careful not to overcrowd the pot, for 5-7 min, depending on size (165F internal). Drain on a wire rack. 5. Brush garlic butter on both inner halves of the buns and toast in the oven at 350F for 8-10 mins. 6. While those are toasting, combine all ingredients for the hot honey glaze and simmer for 2-3 min. 7. Brush the sauce onto the chicken (or just toss it in a bowl). 8. Build the sliders: toasted bun, ranch, glazed chicken, pickles, and top bun. Finally, brush leftover garlic butter on the top bun and enjoy! #friedchicken #sliders #hothoney
Hot Honey Chicken Sliders 🍯🍗 RECIPE ⬇️ Chicken marinade: * 1.5 lb boneless skinless chicken thighs * 1 cup buttermilk * 1/2 tsp: salt, pepper * 1 tsp: chicken bouillon powder, cayenne, garlic powder, onion powder, paprika * 2 tbs pickle juice * Splash of hot sauce * 1 egg * Optional: 1/2 tsp msg Dredge: * 1.5 cups AP flour * 1/2 cup cornstarch * 1 tsp baking powder * 1 tsp: salt, pepper, chicken bouillon powder, garlic powder, onion powder, paprika Hot honey glaze: * 1/2 stick unsalted butter * 1/2 cup honey * 1/4 cup hot sauce (to taste) * 1/2 tsp: garlic powder, paprika, smoked paprika * Optional: 1/2-1 tsp cayenne * Salt to taste Homemade buttermilk ranch: * 1/2 cup mayo * 1/2 cup sour cream * 1/2 cup buttermilk * 1 clove garlic, grated * 2 tbs Hidden Valley Ranch seasoning * Finely minced fresh dill and parsley (dried is fine) * Salt and pepper to taste For the sliders: * 6 Brioche slider buns * Dill pickles * Garlic butter (1/2 stick butter, 2 cloves grated garlic, minced parsley) 1. Marinade the chicken for at least 1 hour, up to overnight. 2. Preheat oil to 350F. 3. Double dredge the chicken: let excess marinade drip off, coat in flour mixture, then back to the marinade and the flour one more time. 4. Dredge and add the chicken to the oil one at a time, working quickly so the coating doesn’t sit. Fry in batches, careful not to overcrowd the pot, for 5-7 min, depending on size (165F internal). Drain on a wire rack. 5. Brush garlic butter on both inner halves of the buns and toast in the oven at 350F for 8-10 mins. 6. While those are toasting, combine all ingredients for the hot honey glaze and simmer for 2-3 min. 7. Brush the sauce onto the chicken (or just toss it in a bowl). 8. Build the sliders: toasted bun, ranch, glazed chicken, pickles, and top bun. Finally, brush leftover garlic butter on the top bun and enjoy! #friedchicken #sliders #hothoney

"Dile Al Amor" Editor-💫Tus_Musicas💫 #liricas #bachata #indirectasdirectas #indirectas #amor


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