@ls.kermit: @Patito❄️ 🫦

Kermit❄️
Kermit❄️
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Thursday 06 August 2026 02:54:19 GMT
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sylveepvs
Sylvee :
❤️Y mandoo
2026-08-08 00:48:22
18
camii4575
Camii45 :
❤️y te llenó la galería
2026-08-08 21:55:37
10
kami_val_
kami♤ :
cora y lleno tu galeriaaaa ♥️♥️♥️
2026-08-08 22:00:37
12
espino_94
🍰 :
Cuartaaaa
2026-08-06 02:58:27
41
kendal101209
￴ ￴￴ ￴￴ ￴￴ ￴￴￴￴ ￴￴ ￴ ￴ ￴ ￴🦦 :
no entendí
2026-08-09 16:03:27
0
leonardoalvarez2010
leo👻 :
brooo ponlo pa descargarlo
2026-08-06 03:30:38
14
jb107866
JB :
3ro
2026-08-06 02:57:51
2
yared.ibarra0
Yared Ibarra :
segundk
2026-08-06 02:57:23
2
00012jk2
000.14jkm :
busco amigas respondo rapido
2026-08-07 19:39:30
3
nnnnnnrrg
￴￴￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴￴￴ ￴￴ ￴ :
Ojala
2026-08-08 06:21:22
0
unacuentacomonueva
†Ren† :
ojalá
2026-08-07 07:04:04
0
patyhernandez_10
Patito❄️ :
guácala que rico, me parece buena idea papi 😋🥵😻
2026-08-06 03:14:25
11
alex.el.fresas
🦖ALEX JOSUÉ 🦖 :
quién quiere ser rachas conmigo
2026-08-06 02:59:36
3
alex._zx17
alex._zx17 :
No hay ninguna así, y mucho menos de perú😔
2026-08-06 03:21:42
0
rg_sayd
𝑟𝑠_𝑠𝑎𝑦𝑑 :
Si entras a los comentarios tienes que saludar a panchito
2026-08-07 05:04:05
1
2enmanuely4
⚡メ乇爪卂几ㄩ乇匕メ⚡ :
10 ❤️y se lo mando ami novia
2026-08-06 17:24:20
3
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Other Videos

Cane’s-Style Crispy Chicken Tenders Ingredients For the Chicken: 300g chicken breast, cut into strips Oil, for deep frying For the Wet Batter: 2 cups buttermilk 2 tablespoons garlic powder 1 tablespoon black pepper Salt, to taste A few dashes of hot sauce (optional) 1 tablespoon smoked paprika For the Dry Batter: 2 cups all-purpose flour 3 tablespoons cornstarch Salt, to taste 1 tablespoon garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika For the Cane’s Sauce: ½ cup mayonnaise 3 tablespoons ketchup 1 teaspoon Worcestershire sauce ½ teaspoon garlic powder ½ teaspoon black pepper Pinch of salt ½ teaspoon smoked paprika For the Sides: Brioche bread slices Butter, for toasting French fries, for serving 1.	Make the Marinade: In a bowl, whisk together the buttermilk, garlic powder, black pepper, salt, smoked paprika, and hot sauce. Add the chicken strips, toss to coat, cover, and marinate for at least 2 hours or overnight. 2.	Prepare the Dry Coating: In another bowl, mix the flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika until well combined. 3.	Coat the Chicken (Double Dredge): Remove each piece of chicken from the marinade, letting the excess drip off. First, coat the chicken in the dry mixture. Then dip it back into the wet batter. Finally, coat it once more in the dry mixture, pressing gently so the coating sticks. This double coating creates that signature crispy, golden crust. 4.	Fry the Tenders: Heat oil in a deep pan to about 350°F (175°C). Fry the chicken in batches for 8–10 minutes, turning halfway through, until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain. 5.	Make the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth. Plate the chicken tenders with toasted brioche, fries, and a generous side of Cane’s sauce and enjoy! ♥️
Cane’s-Style Crispy Chicken Tenders Ingredients For the Chicken: 300g chicken breast, cut into strips Oil, for deep frying For the Wet Batter: 2 cups buttermilk 2 tablespoons garlic powder 1 tablespoon black pepper Salt, to taste A few dashes of hot sauce (optional) 1 tablespoon smoked paprika For the Dry Batter: 2 cups all-purpose flour 3 tablespoons cornstarch Salt, to taste 1 tablespoon garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika For the Cane’s Sauce: ½ cup mayonnaise 3 tablespoons ketchup 1 teaspoon Worcestershire sauce ½ teaspoon garlic powder ½ teaspoon black pepper Pinch of salt ½ teaspoon smoked paprika For the Sides: Brioche bread slices Butter, for toasting French fries, for serving 1. Make the Marinade: In a bowl, whisk together the buttermilk, garlic powder, black pepper, salt, smoked paprika, and hot sauce. Add the chicken strips, toss to coat, cover, and marinate for at least 2 hours or overnight. 2. Prepare the Dry Coating: In another bowl, mix the flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika until well combined. 3. Coat the Chicken (Double Dredge): Remove each piece of chicken from the marinade, letting the excess drip off. First, coat the chicken in the dry mixture. Then dip it back into the wet batter. Finally, coat it once more in the dry mixture, pressing gently so the coating sticks. This double coating creates that signature crispy, golden crust. 4. Fry the Tenders: Heat oil in a deep pan to about 350°F (175°C). Fry the chicken in batches for 8–10 minutes, turning halfway through, until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain. 5. Make the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth. Plate the chicken tenders with toasted brioche, fries, and a generous side of Cane’s sauce and enjoy! ♥️

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