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@buletintv3: Keluarga dan waris rakyat Malaysia yang masih hilang dalam tragedi banjir di Nepal masih menaruh harapan insan tersayang ditemui walaupun operasi mencari dan menyelamat ditamatkan kerajaan Nepal. #BuletinTV3 #PascaBanjir #Nepal #RakyatMalaysia

BuletinTV3
BuletinTV3
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Region: MY
Tuesday 06 October 2026 12:55:17 GMT
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No Watermark .mp4 (3.44MB) No Watermark(HD) .mp4 (3.11MB) Watermark .mp4 (7.13MB) Music .mp3

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n0sxuaib
~SHUΛIB⚽️🔥~ :
first😁😁
2026-10-06 12:58:42
1
foreverdou
forever 2029 :
forget about it
2026-10-06 13:01:07
0
shahid.sk921
sohidul KL 🇧🇩🇹🇭 🇸🇬 🇲🇾 :
😭😭😭
2026-10-06 23:10:42
0
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Extra Crispy Chicken Strips 🍗 Chicken 1½ lb boneless, skinless chicken breast ¾ cup pickle juice 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp black pepper Crispy Coating 1½ cups all-purpose flour ½ cup cornstarch 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper, optional 1 tsp salt ½ tsp black pepper ½ tsp baking powder 3–4 tbsp pickle juice or cold water, for making flour clumps 1 bowl very cold water Oil, for frying Cane’s-Style Sauce ½ cup mayonnaise ¼ cup ketchup 1 tbsp Worcestershire sauce 1 tsp garlic powder ½ tsp black pepper ½ tsp paprika ¼ tsp onion powder Pinch of salt Instructions Slice the chicken breasts horizontally into thinner pieces, then cut into small, thin strips. Add the chicken to a bowl with pickle juice, paprika, garlic powder, onion powder and black pepper. Mix well and marinate in the refrigerator for 1–2 hours. For the sauce, mix mayo, ketchup, Worcestershire sauce, garlic powder, black pepper, paprika, onion powder and a pinch of salt. Refrigerate until ready to serve. In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, black pepper and baking powder. Drizzle 3–4 tablespoons of pickle juice or cold water into the flour mixture and rub it through with your fingertips until little flour clumps form. Remove the chicken from the pickle marinade and let the excess drip off. Coat each piece well in the seasoned flour. Quickly dunk the coated chicken into very cold water for about 1 second, then immediately return it to the flour mixture. Press, squeeze and scrunch the flour onto the chicken so lots of rough, craggy pieces form. Don’t shake off too much flour. Let the coated chicken rest for 3–5 minutes. Heat oil to 350°F and fry in batches for about 3–5 minutes, depending on the size of the strips, until golden, crispy and cooked through to 165°F. Transfer to a wire rack. For extra crunch, let the chicken rest for 5–10 minutes, increase the oil to 375°F and fry again for about 45–60 seconds. Serve with the Cane’s-style sauce. Tips: The secret to the crinkly coating is making little clumps in the flour and really squeezing the second flour coating onto the chicken. Keep the water dunk very quick so you don’t wash off the first layer. . #crispychicken #chickenstrips #cook #Recipe #Foodie
Extra Crispy Chicken Strips 🍗 Chicken 1½ lb boneless, skinless chicken breast ¾ cup pickle juice 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp black pepper Crispy Coating 1½ cups all-purpose flour ½ cup cornstarch 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper, optional 1 tsp salt ½ tsp black pepper ½ tsp baking powder 3–4 tbsp pickle juice or cold water, for making flour clumps 1 bowl very cold water Oil, for frying Cane’s-Style Sauce ½ cup mayonnaise ¼ cup ketchup 1 tbsp Worcestershire sauce 1 tsp garlic powder ½ tsp black pepper ½ tsp paprika ¼ tsp onion powder Pinch of salt Instructions Slice the chicken breasts horizontally into thinner pieces, then cut into small, thin strips. Add the chicken to a bowl with pickle juice, paprika, garlic powder, onion powder and black pepper. Mix well and marinate in the refrigerator for 1–2 hours. For the sauce, mix mayo, ketchup, Worcestershire sauce, garlic powder, black pepper, paprika, onion powder and a pinch of salt. Refrigerate until ready to serve. In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, black pepper and baking powder. Drizzle 3–4 tablespoons of pickle juice or cold water into the flour mixture and rub it through with your fingertips until little flour clumps form. Remove the chicken from the pickle marinade and let the excess drip off. Coat each piece well in the seasoned flour. Quickly dunk the coated chicken into very cold water for about 1 second, then immediately return it to the flour mixture. Press, squeeze and scrunch the flour onto the chicken so lots of rough, craggy pieces form. Don’t shake off too much flour. Let the coated chicken rest for 3–5 minutes. Heat oil to 350°F and fry in batches for about 3–5 minutes, depending on the size of the strips, until golden, crispy and cooked through to 165°F. Transfer to a wire rack. For extra crunch, let the chicken rest for 5–10 minutes, increase the oil to 375°F and fry again for about 45–60 seconds. Serve with the Cane’s-style sauce. Tips: The secret to the crinkly coating is making little clumps in the flour and really squeezing the second flour coating onto the chicken. Keep the water dunk very quick so you don’t wash off the first layer. . #crispychicken #chickenstrips #cook #Recipe #Foodie
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