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@gu2482: Quần Legging Cộc Thái Dài Trên gối #quanshort #thoitrang #xuhuong #capcut #viral

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Wednesday 08 July 2026 11:24:48 GMT
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احفظ المنشور، وشاركه مع من تحب، فلعلّه يكون سببًا في تعليم شخصٍ الصلاة، ولك مثل أجره بإذن الله. قال رسول الله ﷺ: «الدال على الخير كفاعله» #تعلم_الصلاة #الصلاة #كيفية_الصلاة #تعلم #صلاة_الفجر
احفظ المنشور، وشاركه مع من تحب، فلعلّه يكون سببًا في تعليم شخصٍ الصلاة، ولك مثل أجره بإذن الله. قال رسول الله ﷺ: «الدال على الخير كفاعله» #تعلم_الصلاة #الصلاة #كيفية_الصلاة #تعلم #صلاة_الفجر
Back back💀#tdmpubg #пабг #пабгмобайл #тдм #тдмпабг
Back back💀#tdmpubg #пабг #пабгмобайл #тдм #тдмпабг
#footblmodial🥰😍
#footblmodial🥰😍
@Fábio Teruel #palavrafabioteruel #oracao
@Fábio Teruel #palavrafabioteruel #oracao
Some recipes are too special not to share. ❤️🍗 Over the years, I have made Granny's Fried Chicken a few different ways, but this one is especially meaningful. This Homestyle Fried Chicken is a tribute to Uncle Bill, the one who remembered exactly how Granny made her famous fried chicken. Because of him, I am able to recreate the family recipe and share a little piece of their history with all of us. Thank you, Uncle Bill, for preserving a recipe that means so much to our family. Your legacy will live on, one Dan-Good meal at a time. Get the full recipe here: 4 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning, divided 4 tbsp Dan-O’s Original Seasoning, divided 3 lb bone-in, skin-on chicken thighs and/or drumsticks, skin removed 4 cups buttermilk, or enough to submerge the chicken 2 cups self-rising flour 2 cups Crisco vegetable shortening, for frying Preparation Instructions Marinate the Chicken: Place the skinless chicken thighs and drumsticks in a large bowl. Season the chicken with half of the Dan-O’s SPG Tri-O and half of the Dan-O’s Original Seasoning. Pour in the buttermilk, making sure the chicken is completely submerged. Gently massage the chicken to distribute the seasonings throughout the buttermilk. Cover the bowl and refrigerate for 2 hours. Prepare the Oven and Baking Rack: Preheat the oven to 350°F. Place a wire baking rack over a rimmed baking sheet and set it near the stove. The chicken will finish cooking on the rack in the oven after frying. Season the Flour: Add the self-rising flour to a shallow dish. Mix in the remaining Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning until evenly combined. Bread the Chicken: Remove one piece of chicken from the buttermilk and gently shake or tap it against the side of the bowl to remove the excess. Place the chicken in the seasoned flour, then toss and press the flour firmly onto every side until completely coated. Transfer the breaded chicken to a clean tray and repeat with the remaining pieces. Heat the Crisco: Add the Crisco vegetable shortening to a large cast-iron skillet and melt it over medium-high heat. Heat the melted shortening to approximately 325°F. Monitor the temperature closely and adjust the burner as needed to keep the shortening between 325 and 350°F while frying. Fry the Chicken Thighs: Carefully place the chicken thighs in the hot shortening meat-side down, leaving the bone side facing up. Fry without moving them for approximately 4 minutes, or until the first side develops a deep golden-brown crust. Flip the thighs and fry the second side for approximately 3 minutes. Transfer the browned thighs to the prepared wire rack meat-side up, then place the baking sheet in the preheated oven while the drumsticks fry. Fry the Drumsticks: Carefully place the drumsticks in the hot shortening. Fry over medium heat, rotating them every 1 to 2 minutes so each side develops an even, golden-brown crust. Transfer the browned drumsticks to the wire rack with the chicken thighs. Finish the Chicken in the Oven: Return the baking sheet with all the chicken to the oven. Bake at 350°F for approximately 35 minutes, or until the thickest part of each piece reaches an internal temperature of at least 165°F without the thermometer touching the bone. For the tender texture shown in the original recipe, the chicken may reach approximately 185–190°F. Rest and Serve: Remove the chicken from the oven and let it rest on the rack for 10–15 minutes. Serve it hot with buttered noodles, red cabbage, and green beans for the full homestyle meal. Yum Yum Get Ya Sum!
Some recipes are too special not to share. ❤️🍗 Over the years, I have made Granny's Fried Chicken a few different ways, but this one is especially meaningful. This Homestyle Fried Chicken is a tribute to Uncle Bill, the one who remembered exactly how Granny made her famous fried chicken. Because of him, I am able to recreate the family recipe and share a little piece of their history with all of us. Thank you, Uncle Bill, for preserving a recipe that means so much to our family. Your legacy will live on, one Dan-Good meal at a time. Get the full recipe here: 4 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning, divided 4 tbsp Dan-O’s Original Seasoning, divided 3 lb bone-in, skin-on chicken thighs and/or drumsticks, skin removed 4 cups buttermilk, or enough to submerge the chicken 2 cups self-rising flour 2 cups Crisco vegetable shortening, for frying Preparation Instructions Marinate the Chicken: Place the skinless chicken thighs and drumsticks in a large bowl. Season the chicken with half of the Dan-O’s SPG Tri-O and half of the Dan-O’s Original Seasoning. Pour in the buttermilk, making sure the chicken is completely submerged. Gently massage the chicken to distribute the seasonings throughout the buttermilk. Cover the bowl and refrigerate for 2 hours. Prepare the Oven and Baking Rack: Preheat the oven to 350°F. Place a wire baking rack over a rimmed baking sheet and set it near the stove. The chicken will finish cooking on the rack in the oven after frying. Season the Flour: Add the self-rising flour to a shallow dish. Mix in the remaining Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning until evenly combined. Bread the Chicken: Remove one piece of chicken from the buttermilk and gently shake or tap it against the side of the bowl to remove the excess. Place the chicken in the seasoned flour, then toss and press the flour firmly onto every side until completely coated. Transfer the breaded chicken to a clean tray and repeat with the remaining pieces. Heat the Crisco: Add the Crisco vegetable shortening to a large cast-iron skillet and melt it over medium-high heat. Heat the melted shortening to approximately 325°F. Monitor the temperature closely and adjust the burner as needed to keep the shortening between 325 and 350°F while frying. Fry the Chicken Thighs: Carefully place the chicken thighs in the hot shortening meat-side down, leaving the bone side facing up. Fry without moving them for approximately 4 minutes, or until the first side develops a deep golden-brown crust. Flip the thighs and fry the second side for approximately 3 minutes. Transfer the browned thighs to the prepared wire rack meat-side up, then place the baking sheet in the preheated oven while the drumsticks fry. Fry the Drumsticks: Carefully place the drumsticks in the hot shortening. Fry over medium heat, rotating them every 1 to 2 minutes so each side develops an even, golden-brown crust. Transfer the browned drumsticks to the wire rack with the chicken thighs. Finish the Chicken in the Oven: Return the baking sheet with all the chicken to the oven. Bake at 350°F for approximately 35 minutes, or until the thickest part of each piece reaches an internal temperature of at least 165°F without the thermometer touching the bone. For the tender texture shown in the original recipe, the chicken may reach approximately 185–190°F. Rest and Serve: Remove the chicken from the oven and let it rest on the rack for 10–15 minutes. Serve it hot with buttered noodles, red cabbage, and green beans for the full homestyle meal. Yum Yum Get Ya Sum!
@fabioteruel #palavrafabioteruel #oracao #fé Deus vai resolver HOJE o que parece impossível
@fabioteruel #palavrafabioteruel #oracao #fé Deus vai resolver HOJE o que parece impossível

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