@uwuz120: #التسبيح_والاسغفار_التهليل #الصلاة_على_النبى #ذكرالله_راحه_للقلوب #الصلاة_على_النبى #محمدحجازي

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Tuesday 14 July 2026 18:15:53 GMT

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🦋 زهره الفردوس 🦋 :

تم

2026-07-14 19:17:01

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Nadia Salman :

جزاك الله خير الجزاء وبارك الله فيك

2026-07-14 18:33:54

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Nadia Salman :

تقبل الله منا ومنكم صالح الأعمال

2026-07-14 18:34:12

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basma.k.hama :

2026-07-14 20:14:25

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Nashville style hot chicken sandwich 🍔 Ingredients For the chicken: 2 lb chicken breast, pounded to even thickness 2 cups buttermilk 1/3 cup pickle juice 1/4 cup hot sauce Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp white pepper 1 tsp MSG 1 tbsp onion powder 1 tbsp smoked paprika powder Oil for frying For the dry batter: 2 cups all purpose flour 1/3 cup corn starch Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp white pepper 1 tsp MSG 1 tbsp smoked paprika powder For the ranch dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup butter milk Salt and pepper to taste 1 tbsp dilll 1 tbsp parsley 1 tbsp garlic powder 1 clove garlic, minced 1–2 tsp pickle juice For the Nashville hot oil 1 tsp smoked paprika powder 2–3 tbsp cayenne pepper 1 tsp chili powder 1 tbsp garlic powder 1 cup hot frying oil 1 tbsp Brown Sugar 1 tsp Black pepper 1/2 tsp Kosher Salt For the creamy lettuce: 1 cup lettuce 1/4 cup thinly sliced cabbage 2-3 tbsp ranch dressing To assemble: 6 brioche buns 1/2 cup pickles Butter for toasting buns In a bowl, combine the buttermilk, pickle juice, hot sauce, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG. Add the chicken, coat well, cover, and refrigerate for at least 4 hours or overnight. In another bowl, mix the flour, cornstarch, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG. For the ranch, whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, minced garlic, pickle juice, salt, and pepper until smooth. Refrigerate until ready to use. Remove the chicken from the marinade and coat in the flour mixture. Dip back into the marinade, then coat again for a double dredge. Let rest for 10 minutes before frying. Heat oil to 350°F (175°C) and fry the chicken for 5–7 minutes per side until golden brown, crispy, and cooked through to 165°F. Transfer to a wire rack. For the hot oil, mix the smoked paprika, cayenne, chili powder, garlic powder, brown sugar, black pepper, and kosher salt in a heatproof bowl. Carefully stir in 1 cup of hot frying oil and brush over the fried chicken. Toss the lettuce and cabbage with 2–3 tablespoons of ranch. Toast the buns, assemble the sandwiches, and enjoy warm. #sandwich #nashvillehotchicken

Nashville style hot chicken sandwich 🍔 Ingredients For the chicken: 2 lb chicken breast, pounded to even thickness 2 cups buttermilk 1/3 cup pickle juice 1/4 cup hot sauce Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp white pepper 1 tsp MSG 1 tbsp onion powder 1 tbsp smoked paprika powder Oil for frying For the dry batter: 2 cups all purpose flour 1/3 cup corn starch Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp white pepper 1 tsp MSG 1 tbsp smoked paprika powder For the ranch dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup butter milk Salt and pepper to taste 1 tbsp dilll 1 tbsp parsley 1 tbsp garlic powder 1 clove garlic, minced 1–2 tsp pickle juice For the Nashville hot oil 1 tsp smoked paprika powder 2–3 tbsp cayenne pepper 1 tsp chili powder 1 tbsp garlic powder 1 cup hot frying oil 1 tbsp Brown Sugar 1 tsp Black pepper 1/2 tsp Kosher Salt For the creamy lettuce: 1 cup lettuce 1/4 cup thinly sliced cabbage 2-3 tbsp ranch dressing To assemble: 6 brioche buns 1/2 cup pickles Butter for toasting buns In a bowl, combine the buttermilk, pickle juice, hot sauce, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG. Add the chicken, coat well, cover, and refrigerate for at least 4 hours or overnight. In another bowl, mix the flour, cornstarch, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG. For the ranch, whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, minced garlic, pickle juice, salt, and pepper until smooth. Refrigerate until ready to use. Remove the chicken from the marinade and coat in the flour mixture. Dip back into the marinade, then coat again for a double dredge. Let rest for 10 minutes before frying. Heat oil to 350°F (175°C) and fry the chicken for 5–7 minutes per side until golden brown, crispy, and cooked through to 165°F. Transfer to a wire rack. For the hot oil, mix the smoked paprika, cayenne, chili powder, garlic powder, brown sugar, black pepper, and kosher salt in a heatproof bowl. Carefully stir in 1 cup of hot frying oil and brush over the fried chicken. Toss the lettuce and cabbage with 2–3 tablespoons of ranch. Toast the buns, assemble the sandwiches, and enjoy warm. #sandwich #nashvillehotchicken

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