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amirmustafa515
Amir Mustafa :
https://vt.tiktok.com/ZS4CAhvcf/
2026-08-06 19:17:55
1
dina99658
dina99658 :
🥰
2026-08-06 21:27:31
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sikandar.hayat1358
Sikandar Hayat :
2026-08-10 04:46:15
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imadkhano135
imad khano :
ham to Azad nahi ha to kiyo banai
2026-08-08 06:11:05
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alig6647
Ali G :
hchh😅😅😅😅😂
2026-08-10 08:19:26
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muhammadayaz707
Muhammad Ayaz :
2026-08-10 05:15:12
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hafizfaizubaig1186
💫Faiضu (بیگ )💫 :
abid
2026-08-09 07:13:22
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user837264
gulzaib deaf :
2026-08-08 17:09:58
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haseebdaoudpoto
𝓑𝓻𝓸𝓴𝓮𝓷 𝓗𝓮𝓪𝓻𝓽♡ :
2026-08-08 03:33:18
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user4945418716033
✨ 𝓚𝓪𝓶𝓻𝓪𝓷 𝓢𝓸𝓸𝓶𝓻𝓸 ✨ :
Bhai kamran name ki bana do
2026-08-09 02:08:19
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qukki.ustad
qukki ustad :
2026-08-07 16:58:54
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ali.asghar.rana2
Rana Ali Asghar 1234 :
Ali Asghar
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nusrataliqadri786
🇭 🇦 🇲 🇿 🇦  🇯 🇦 🇳 🇮 :
2026-08-08 02:52:22
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tayab.ali6559
Tayab Ali :
qr
2026-08-07 18:20:29
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syed.muhammad.ali7642
Syed Muhammad Ali :
Muhammad Aii
2026-08-10 08:29:52
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user7781912061881 :
2026-08-07 14:34:28
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jay.ji.baba.302
👑👑@FAiZAN GUجAR 786👑👑 :
2026-08-07 10:51:07
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adnammaher :
2026-08-07 16:32:50
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2026-08-10 18:32:58
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tayab.ali6559
Tayab Ali :
qwr
2026-08-07 18:21:48
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Mitho ali Mitho ali :
umar
2026-08-07 17:30:16
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CRUNCHY CHICKEN SANDWICHES #food #Recipe #crunchy #chicken #sandwich #burger #tasty #iftar #Ramadan #ramadan2025 #fyp #foryoupage #foryou DOUGH 225 ml milk (lukewarm) 15 g honey 7 g instant yeast (1 packet or 1 tablespoon) 1 egg (medium) 45 g unsalted butter 450 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) CHICKEN MIXTURE 700 g chicken thighs (or chicken breast) 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 2 g curry powder (⅔ teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 1.5 g black pepper (½ teaspoon) FLOUR MIX 100 g cornstarch 3 g onion powder (1 teaspoon) 1.5 g black pepper (½ teaspoon) COATING 2 eggs (medium) breadcrumbs Instructions Add the lukewarm milk, honey, and yeast to a deep bowl. Mix well and let it rest for 5 minutes. Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth. Cover and let it rise in a warm spot for 1 hour, or until doubled in size. Cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside. Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls. Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed with your fingers and roll it back and forth to create an even log shape. Use your fingers or palm to lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper. Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds. Let the dough rise for 30 minutes, or until doubled in size. In a bowl, mix the cornstarch, onion powder, and black pepper. Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. For an extra crispy coating, repeat this step. Place the chicken on a piece of parchment paper. Optionally, freeze briefly to help the coating stick better. Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. Heat a layer of sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown. Slice the buns open and fill with lettuce, the crispy chicken, and your favorite sauce.
CRUNCHY CHICKEN SANDWICHES #food #Recipe #crunchy #chicken #sandwich #burger #tasty #iftar #Ramadan #ramadan2025 #fyp #foryoupage #foryou DOUGH 225 ml milk (lukewarm) 15 g honey 7 g instant yeast (1 packet or 1 tablespoon) 1 egg (medium) 45 g unsalted butter 450 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) CHICKEN MIXTURE 700 g chicken thighs (or chicken breast) 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 2 g curry powder (⅔ teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 1.5 g black pepper (½ teaspoon) FLOUR MIX 100 g cornstarch 3 g onion powder (1 teaspoon) 1.5 g black pepper (½ teaspoon) COATING 2 eggs (medium) breadcrumbs Instructions Add the lukewarm milk, honey, and yeast to a deep bowl. Mix well and let it rest for 5 minutes. Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth. Cover and let it rise in a warm spot for 1 hour, or until doubled in size. Cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside. Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls. Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed with your fingers and roll it back and forth to create an even log shape. Use your fingers or palm to lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper. Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds. Let the dough rise for 30 minutes, or until doubled in size. In a bowl, mix the cornstarch, onion powder, and black pepper. Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. For an extra crispy coating, repeat this step. Place the chicken on a piece of parchment paper. Optionally, freeze briefly to help the coating stick better. Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. Heat a layer of sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown. Slice the buns open and fill with lettuce, the crispy chicken, and your favorite sauce.

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