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@alexander_short: Как я пытался купить квартиру в Грузии часть1

alexander_short
alexander_short
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Region: GE
Wednesday 17 June 2026 11:57:37 GMT
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Comments

angi68957
Angi :
То в тредсе, то уже в тик ток
2026-06-17 15:34:16
4
tatitaol777
Tiana :
Да, такое есть к сожалению....
2026-06-17 22:19:16
0
sensey_shokoyork13
Тано🇷🇺 & БахалА🇬🇪🇬🇪🇬🇪 :
В Тбилиси тоже самое… та же Санта Барбара…
2026-06-17 20:18:07
0
danilbiliy
D.biliy :
🥰🥰🥰
2026-06-17 21:32:15
0
karinaincanada
Karina_in_Canada :
Здравствуйте я бы хотела уточнить как можно снять и озвучить вами видео о животных и нашей территории спасения собак в бутамт @dogcat_batumi_ наш проэкт
2026-06-17 23:09:52
0
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Honey bbq chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 1/3 cup pickle juice Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the honey bbq glaze 1/2 cup ketchup 3 tbsp honey 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tbsp apple cider vinegar Salt to taste 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp black pepper 1 tsp brown sugar 3 tbsp butter, cold For the creamy honey bbq sauce 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup butter milk ( less or more depending on the desired consistency ) 3-4 tbsp honey bbq glaze ( recipe above ) 1 tsp pickle juice 1 tsp smoked paprika powder Method: In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly. Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat. Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust. Place coated tenders on a wire rack and let rest for 10 minutes. Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a wire rack to drain and maintain crispness. In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer gently for 3–5 minutes, stirring occasionally. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed. In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika. #honeybbq #tenders
Honey bbq chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 1/3 cup pickle juice Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the honey bbq glaze 1/2 cup ketchup 3 tbsp honey 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tbsp apple cider vinegar Salt to taste 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp black pepper 1 tsp brown sugar 3 tbsp butter, cold For the creamy honey bbq sauce 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup butter milk ( less or more depending on the desired consistency ) 3-4 tbsp honey bbq glaze ( recipe above ) 1 tsp pickle juice 1 tsp smoked paprika powder Method: In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly. Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat. Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust. Place coated tenders on a wire rack and let rest for 10 minutes. Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a wire rack to drain and maintain crispness. In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer gently for 3–5 minutes, stirring occasionally. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed. In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika. #honeybbq #tenders

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