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@carvibes.co: 🪵🔥 Stock up before you need it! Our quality firewood is seasoned, dry, and ready for your fireplace, fire pit, or outdoor gathering. Get your order in today and stay warm all season long! 🌲🔥 #FirewoodForSale #SeasonedFirewood #FirewoodDelivery #FirePit #StayWarm

Evergreen Firewood Co.
Evergreen Firewood Co.
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Tuesday 06 October 2026 23:41:29 GMT
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HOT CHILI CHICKEN BURGERS #food #recipe #chicken #burger #sweetchili #foodtok #spicy #ramadan #ramadan2025 #iftar DOUGH 250 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g hot chili sauce 1 egg (m) 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) 40 g nacho chips (finely ground) 30 g unsalted butter CHICKEN MIXTURE 400 g chicken thighs 3 g salt (½ teaspoon) 3 g cayenne pepper (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 2 g black pepper (⅔ teaspoon) 25 g hot chili sauce FLOUR MIX 75 g flour (all-purpose flour) 1 g salt (⅙ teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) COATING 2 eggs (m) 160 g nacho chips EXTRA 1 egg (m) for brushing Grind the nacho chips (200 g) finely in a food processor. Set aside 40 g for the dough. In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes. Add the beaten egg and mix well. Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Wash and cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate. In a separate bowl, mix the flour, salt, black pepper, and onion powder. Beat the eggs in another bowl. First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips. Place the chicken on a baking tray lined with parchment paper. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll each ball out with a rolling pin into a circle of about 13 cm. Beat an extra egg. Fold the dough in half and brush the top with the beaten egg. Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper. Let the dough rise for 30 minutes, or until doubled in size. Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C). Fry the buns on both sides until golden brown. Drain on paper towels. Bake the chicken in a preheated oven at 175°C for 25-30 minutes. Open the buns and fill them with sauce, lettuce, and the baked chicken.
HOT CHILI CHICKEN BURGERS #food #recipe #chicken #burger #sweetchili #foodtok #spicy #ramadan #ramadan2025 #iftar DOUGH 250 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g hot chili sauce 1 egg (m) 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) 40 g nacho chips (finely ground) 30 g unsalted butter CHICKEN MIXTURE 400 g chicken thighs 3 g salt (½ teaspoon) 3 g cayenne pepper (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 2 g black pepper (⅔ teaspoon) 25 g hot chili sauce FLOUR MIX 75 g flour (all-purpose flour) 1 g salt (⅙ teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) COATING 2 eggs (m) 160 g nacho chips EXTRA 1 egg (m) for brushing Grind the nacho chips (200 g) finely in a food processor. Set aside 40 g for the dough. In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes. Add the beaten egg and mix well. Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Wash and cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate. In a separate bowl, mix the flour, salt, black pepper, and onion powder. Beat the eggs in another bowl. First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips. Place the chicken on a baking tray lined with parchment paper. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll each ball out with a rolling pin into a circle of about 13 cm. Beat an extra egg. Fold the dough in half and brush the top with the beaten egg. Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper. Let the dough rise for 30 minutes, or until doubled in size. Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C). Fry the buns on both sides until golden brown. Drain on paper towels. Bake the chicken in a preheated oven at 175°C for 25-30 minutes. Open the buns and fill them with sauce, lettuce, and the baked chicken.


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