@rickshedell:

Rick Shedell
Rick Shedell
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Region: BR
Sunday 24 May 2026 14:40:54 GMT
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primgod7
APO :
Fake
2026-05-26 16:36:06
0
the.goat.kay
Thegoatkay!29 :
Bro is having to much fun
2026-05-27 02:24:23
3
user1frymz08hn
user58459306131 :
Missed 1
2026-05-27 16:31:04
0
anthonyrobinson3923
Fivesevenone :
Dave Batista wwe entrance
2026-05-25 20:54:44
1
dt.ngy
dt.ngy :
G
2026-05-25 22:39:31
0
robertorusso2390
Roberto Russo :
yeah, from house everytime
2026-06-15 07:23:59
0
kojobesty
#KOJO BESTY 💎 ☑️ :
maybe
2026-06-13 18:23:14
0
chudiu59
dieu chau. :
iltxitzigzjg,tu
2026-05-28 11:10:06
0
serega_milana
Мы :
наложение
2026-05-27 10:29:54
3
yorch7691
ytigre :
cuánto sale un espectáculo de esos ?
2026-05-29 23:31:32
0
kevd_3
KD3 :
i think you missed one
2026-05-25 16:14:08
5
brazik15
zé_pequno ✪ :
primeiro
2026-05-24 16:21:06
0
maryoooma.balushi
عمران :
Gsgs
2026-05-26 17:19:23
0
law.._m_95
Law.....95 :
والباب الخشب 😂 مالمن هذه
2026-05-29 18:51:34
0
no.han73
no.han73 :
🥰🥰🥰
2026-05-27 06:23:00
1
user2622154603542
حمودي حمودي :
😇😇😇
2026-05-26 20:09:41
2
dilson.antunes.fe
Dilson Antunes Ferreira :
🥰🥰🥰
2026-05-29 02:41:33
0
josemiguel_15
JoseMiguel_15 :
😳😳😳
2026-05-29 19:23:38
0
imadbel76
cr7 :
😁
2026-05-30 22:40:40
0
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Other Videos

THE TASTIEST STICKY CHICKEN BURGERS #food #recipe #chicken #sticky #ramadan DOUGH 225 ml lukewarm milk 7 g yeast (1 tbsp) 25 g honey 2 eggs (m) 500 g all-purpose flour 9 g salt (1½ tsp) 1 egg (m), for brushing CHICKEN MIXTURE 200 g yogurt 75 ml water 50 g mayonnaise 40 g hot chili sauce 8 g salt (1⅓ tsp) 6 g onion powder (2 tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 2 g black pepper (⅔ tsp) 0.5 g dried chives 750 g chicken thighs (or chicken breast) CORNSTARCH MIXTURE 175 g cornstarch 75 g all-purpose flour 3 g salt (½ tsp) 5 g onion powder (1⅔ tsp) 2 g black pepper (⅔ tsp) SAUCE 50 g honey 75 g hot chili sauce Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let rest for 5 minutes. Add the beaten eggs and mix well. Add the flour and salt and knead for 10–12 minutes until smooth. Cover the dough and let rise for 1 hour, or until doubled in size. Place the yogurt, water, mayonnaise, hot chili sauce, salt, onion powder, garlic powder, paprika powder, cayenne pepper, black pepper, and dried chives in a deep bowl. Mix well. Add the chicken thighs and mix well until fully coated. Cover and let marinate in the refrigerator for at least 30 minutes (longer is also fine). Deflate the dough and divide it into 14 pieces of about 60 g each. Shape into balls. Take one ball and roll it out into a circle. Fold the dough in half. Place the dough on a baking tray lined with parchment paper and brush with beaten egg. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200°C. Bake for 12–18 minutes. Mix the cornstarch, flour, salt, onion powder, and black pepper in a deep bowl. Coat the chicken in the flour mixture and place on a sheet of parchment paper. Heat a layer of sunflower oil in a frying pan over medium-high heat (about 170°C / 340°F) and fry the chicken until golden brown and crispy. Mix the honey and hot chili sauce in a bowl. Toss or brush the chicken with the sticky sauce.
THE TASTIEST STICKY CHICKEN BURGERS #food #recipe #chicken #sticky #ramadan DOUGH 225 ml lukewarm milk 7 g yeast (1 tbsp) 25 g honey 2 eggs (m) 500 g all-purpose flour 9 g salt (1½ tsp) 1 egg (m), for brushing CHICKEN MIXTURE 200 g yogurt 75 ml water 50 g mayonnaise 40 g hot chili sauce 8 g salt (1⅓ tsp) 6 g onion powder (2 tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 2 g black pepper (⅔ tsp) 0.5 g dried chives 750 g chicken thighs (or chicken breast) CORNSTARCH MIXTURE 175 g cornstarch 75 g all-purpose flour 3 g salt (½ tsp) 5 g onion powder (1⅔ tsp) 2 g black pepper (⅔ tsp) SAUCE 50 g honey 75 g hot chili sauce Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let rest for 5 minutes. Add the beaten eggs and mix well. Add the flour and salt and knead for 10–12 minutes until smooth. Cover the dough and let rise for 1 hour, or until doubled in size. Place the yogurt, water, mayonnaise, hot chili sauce, salt, onion powder, garlic powder, paprika powder, cayenne pepper, black pepper, and dried chives in a deep bowl. Mix well. Add the chicken thighs and mix well until fully coated. Cover and let marinate in the refrigerator for at least 30 minutes (longer is also fine). Deflate the dough and divide it into 14 pieces of about 60 g each. Shape into balls. Take one ball and roll it out into a circle. Fold the dough in half. Place the dough on a baking tray lined with parchment paper and brush with beaten egg. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200°C. Bake for 12–18 minutes. Mix the cornstarch, flour, salt, onion powder, and black pepper in a deep bowl. Coat the chicken in the flour mixture and place on a sheet of parchment paper. Heat a layer of sunflower oil in a frying pan over medium-high heat (about 170°C / 340°F) and fry the chicken until golden brown and crispy. Mix the honey and hot chili sauce in a bowl. Toss or brush the chicken with the sticky sauce.

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