@sardar.hussain.babak.1: #onthisday #sardarhussainbabak

Sardar Hussain Babak

Open In TikTok:

Region: AE

Sunday 20 September 2026 17:27:12 GMT

59039

7886

436

266

Music

Download

No Watermark .mp4 (1.14MB) No Watermark(HD) .mp4 (1.14MB) Watermark .mp4 (0MB) Music .mp3

Comments

atalwalikhan_ :

مشرہ پختانہ خپل مشران نہ پیجنی کہ دغہ آواز نن پہ اسمبلی کی وے

2026-09-20 17:49:41

33

Mohammad Gulab babrakzai :

Only Imran khan

2026-09-21 04:18:02

0

👑 ANP 🚩 Tiger 🐅 👑 :

king

2026-09-20 18:54:03

12

کامریڈ🚩 :

پختانہ خپل مشران نہ پیجنی سوک چی دہ پشتون آواز سوچتی پختانہ ھغوی تہ کنزل کئ

2026-09-22 15:56:08

1

🦅اختر🇦🇫 افغان 🇦🇬 گیلامن🐅 :

Sardar Hassain

2026-09-20 18:07:29

3

Ismaildir :

derkha rorajana 🚩🫵🫵

2026-09-20 18:44:34

2

Malang Jan :

2026-09-21 15:19:25

0

Bakht Malik Shah :

نر بابك صيب

2026-09-21 17:03:55

1

sohail khan :

2026-09-20 17:28:53

7

🌝 :

افسوس ڈیر افسوس

2026-09-21 08:33:05

1

khan kaka :

❤️❤️❤️afsos

2026-09-22 14:05:40

0

🗿᭄🅳🅰️🅽🅶🅴🆁 اورکزئ🦅 :

2026-09-22 11:04:12

0

Malang Jan :

2026-09-21 15:18:41

0

Asaf Khan Asaf Khan :

2026-09-20 17:39:33

5

Sheraz Khan :

2026-09-21 15:37:51

0

user1767145473818 :

2026-09-21 09:04:31

0

Bilal Khan :

2026-09-20 19:37:01

0

ayazkhan999 :

🥰

2026-09-20 20:16:32

1

JibranKhan🫣 :

marshra da hago sary pa jail ke de pa aman saki hago ke da khbro sok neshta

2026-09-21 06:19:36

0

deraikhankalam :

2026-09-21 06:50:40

0

Malang Jan :

2026-09-21 15:18:40

0

Salman gull :

qorbin

2026-09-21 06:29:50

0

mujhaidksa :

2026-09-21 14:11:48

0

💞HarOoN₹Khan :

2026-09-21 09:02:55

0

روزی رحمان اتمانخیل :

❤️❤️❤️❤️❤️

2026-09-20 19:38:59

0

To see more videos from user @sardar.hussain.babak.1, please go to the Tikwm homepage.

Other Videos

Phần 270 | #thachquocdat

Phần 270 | #thachquocdat

Bonjour 👋

These crispy fried chicken tenders are crunchy on the outside, juicy on the inside, and made with a double-coating method that gives you that extra craggy, restaurant-style crust. The secret is not just in the seasoning — it’s in the flour, the quick water dip, and the second coat. That’s what helps create all those crispy little edges once the chicken hits the hot oil. Start with 2 large chicken breasts, sliced into strips. Add the chicken to a bowl with 1 egg, then season with paprika, salt, and black pepper. Mix everything really well so every piece of chicken is coated in the egg and seasoning. In a separate container, add flour and season that too with a little more paprika and salt. Mixing seasoning into the flour is important because you want flavor in every layer, not just on the chicken itself. Add the seasoned chicken strips to the flour mixture. Make sure the chicken is completely surrounded by flour, then put the lid on the container and give it a really good shake. This helps the flour stick all over the chicken and creates an uneven, textured coating — exactly what you want for really crispy fried chicken. Next, place the coated chicken into a strainer or sieve and gently shake off the excess flour. Now for the step that makes a big difference: quickly dip the strainer with the chicken into cold water. Don’t leave it sitting in the water — it should be a very quick dip. Lift it straight back out and let the excess water drain. Put the chicken straight back into the seasoned flour container, cover it with the lid again, and shake it really well for a second time. This second flour coating grabs onto the damp first layer and creates a much thicker, rougher coating. Those little clumps of flour are what become the super crispy crunchy bits when fried, so don’t try to make the chicken look perfectly smooth. Heat frying oil over medium to medium-high heat until it reaches around 325–350°F / 163–177°C. Carefully add the chicken tenders to the hot oil without overcrowding the pan. Fry in batches if needed so the oil temperature doesn’t drop too much. Let them cook until the outside is deeply golden, crisp, and crunchy and the chicken is fully cooked inside. For food safety, the thickest part of the chicken should reach 165°F / 74°C internally. Once cooked, remove the tenders from the oil and let the excess oil drain on a wire rack or paper towel-lined plate. The result is seriously crispy chicken with a thick, crunchy coating and tender, juicy chicken inside. The double-dredge method gives the outside that rugged, crispy texture that makes fried chicken so satisfying. Ingredients: * 2 large chicken breasts * 1 egg * Salt * Black pepper * Paprika * All-purpose flour * Cold water * Oil for frying Quick method: season chicken → coat in seasoned flour → shake → remove excess flour → quick dip in cold water → flour again → shake → fry at 325–350°F until golden and cooked through. Serve them hot while the coating is at its crispiest. They’re great on their own, with fries, in wraps, with waffles, or dipped into your favorite creamy or spicy sauce. 🍗🔥 Save this recipe for the next time you’re craving extra-crispy homemade chicken tenders. The cold-water dip + second flour coating is the step you don’t want to skip. 👀✨ #creatorsearchinsights #chickentenders #EasyRecipe #fypシ゚viral #KFC

These crispy fried chicken tenders are crunchy on the outside, juicy on the inside, and made with a double-coating method that gives you that extra craggy, restaurant-style crust. The secret is not just in the seasoning — it’s in the flour, the quick water dip, and the second coat. That’s what helps create all those crispy little edges once the chicken hits the hot oil. Start with 2 large chicken breasts, sliced into strips. Add the chicken to a bowl with 1 egg, then season with paprika, salt, and black pepper. Mix everything really well so every piece of chicken is coated in the egg and seasoning. In a separate container, add flour and season that too with a little more paprika and salt. Mixing seasoning into the flour is important because you want flavor in every layer, not just on the chicken itself. Add the seasoned chicken strips to the flour mixture. Make sure the chicken is completely surrounded by flour, then put the lid on the container and give it a really good shake. This helps the flour stick all over the chicken and creates an uneven, textured coating — exactly what you want for really crispy fried chicken. Next, place the coated chicken into a strainer or sieve and gently shake off the excess flour. Now for the step that makes a big difference: quickly dip the strainer with the chicken into cold water. Don’t leave it sitting in the water — it should be a very quick dip. Lift it straight back out and let the excess water drain. Put the chicken straight back into the seasoned flour container, cover it with the lid again, and shake it really well for a second time. This second flour coating grabs onto the damp first layer and creates a much thicker, rougher coating. Those little clumps of flour are what become the super crispy crunchy bits when fried, so don’t try to make the chicken look perfectly smooth. Heat frying oil over medium to medium-high heat until it reaches around 325–350°F / 163–177°C. Carefully add the chicken tenders to the hot oil without overcrowding the pan. Fry in batches if needed so the oil temperature doesn’t drop too much. Let them cook until the outside is deeply golden, crisp, and crunchy and the chicken is fully cooked inside. For food safety, the thickest part of the chicken should reach 165°F / 74°C internally. Once cooked, remove the tenders from the oil and let the excess oil drain on a wire rack or paper towel-lined plate. The result is seriously crispy chicken with a thick, crunchy coating and tender, juicy chicken inside. The double-dredge method gives the outside that rugged, crispy texture that makes fried chicken so satisfying. Ingredients: * 2 large chicken breasts * 1 egg * Salt * Black pepper * Paprika * All-purpose flour * Cold water * Oil for frying Quick method: season chicken → coat in seasoned flour → shake → remove excess flour → quick dip in cold water → flour again → shake → fry at 325–350°F until golden and cooked through. Serve them hot while the coating is at its crispiest. They’re great on their own, with fries, in wraps, with waffles, or dipped into your favorite creamy or spicy sauce. 🍗🔥 Save this recipe for the next time you’re craving extra-crispy homemade chicken tenders. The cold-water dip + second flour coating is the step you don’t want to skip. 👀✨ #creatorsearchinsights #chickentenders #EasyRecipe #fypシ゚viral #KFC

Who wore it better… me or my mum 👀✨ Mother’s Day edition 💐 Same outfits two generations very different styling 😭 Celebrating Mother’s Day in style with the woman who started it all 🤍 Be honest… who wore it better 👇 #MothersDay #WhoWoreItBetter #MumVsMe #FamilyFun #MothersDayStyle

Who wore it better… me or my mum 👀✨ Mother’s Day edition 💐 Same outfits two generations very different styling 😭 Celebrating Mother’s Day in style with the woman who started it all 🤍 Be honest… who wore it better 👇 #MothersDay #WhoWoreItBetter #MumVsMe #FamilyFun #MothersDayStyle

Part 1 #WNBA #caitlinclark #indianafever #womensbasketball #wnbatok #podcast

Part 1 #WNBA #caitlinclark #indianafever #womensbasketball #wnbatok #podcast

About

Robot
API

Legal

Privacy Policy