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@harizwea: #afnanperfume #perfumeafnan #afnanpromo

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Saturday 10 October 2026 16:36:00 GMT
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hot honey chicken sliders 🍯🌶️ makes 12 buns / 8 sliders slider buns: ¾ cup warm milk (180g) ¼ cup warm water (60g) 3 tsp active dry yeast (10g) ⅓ cup granulated sugar (65g), divided 2 large eggs (100g) 2 tbsp avocado oil (28g) 4 cups bread flour (480g), plus more as needed 1 tsp salt (6g) ¼ cup softened butter (57g) egg wash: 1 egg 1 tbsp heavy cream mix warm milk, water, yeast & 1 tbsp sugar. let sit 5–10 min until foamy. add remaining sugar, eggs & oil. gradually add flour & salt until a rough dough forms. knead in the softened butter, then keep kneading the dough until smooth & elastic. place in an oiled bowl, cover & let rise until doubled, about 1 hour. divide into 12 balls and place on a lined baking sheet with space between them. cover & let rise until puffy(about 20–30 min). brush with egg wash & bake at 375°F for 15–18 min ( or until brown ) chicken: 4 pieces chicken breast 1½ cups buttermilk (360g) 1 egg pickle juice ⅓ cup buffalo sauce (80g) 1 tsp chili powder 1 tsp cayenne pepper 1 tsp hot honey seasoning 1½ tsp garlic powder 1 tsp onion powder 1 tsp black pepper 2 tbsp chicken bouillon 1½ tsp paprika cut breasts in half until you have 8 pieces. mix buttermilk, egg, pickle juice, buffalo sauce & seasonings. add chicken & marinate while the buns rise/bake. dry: 2 cups all-purpose flour (240g) ½ cup cornstarch (60g) 1½ tsp chili powder 1 tsp cayenne pepper 1½ tsp hot honey seasoning 1½ tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tbsp chicken bouillon 1½ tsp paprika mix flour, cornstarch & seasonings. add 1–2 tbsp of the wet marinade to the flour and rub it between your fingers to create little craggy pieces. dredge chicken thoroughly, pressing the coating onto both sides. let rest 5–10 min before frying. heat oil to about 350°F. fry chicken, flipping every few minutes so neither side gets too dark, until deeply golden and the thickest part reaches 165°F. & drain on a wire rack. hot honey: ½ cup honey (170g) 2 tbsp butter (28g) 1 tbsp brown sugar (12–15g) 1–2 tbsp hot sauce ½ tsp garlic powder ½ tsp chili powder pinch of salt melt everything together over low heat until smooth. let cool slightly to thicken, then brush generously over the fried chicken. assembly: 8 slider buns ranch pickles butter, for toasting toast the buns in butter. spread ranch on the bottom bun, add hot honey chicken & pickles, then spread more ranch on the top bun. garlic butter: 4 tbsp butter (57g) 1–2 cloves minced garlic 1 tbsp parsley melt together & brush over the tops of the buns. enjoyyy #hothoney #friedchicken #Recipe #baking #hothoneychicken
hot honey chicken sliders 🍯🌶️ makes 12 buns / 8 sliders slider buns: ¾ cup warm milk (180g) ¼ cup warm water (60g) 3 tsp active dry yeast (10g) ⅓ cup granulated sugar (65g), divided 2 large eggs (100g) 2 tbsp avocado oil (28g) 4 cups bread flour (480g), plus more as needed 1 tsp salt (6g) ¼ cup softened butter (57g) egg wash: 1 egg 1 tbsp heavy cream mix warm milk, water, yeast & 1 tbsp sugar. let sit 5–10 min until foamy. add remaining sugar, eggs & oil. gradually add flour & salt until a rough dough forms. knead in the softened butter, then keep kneading the dough until smooth & elastic. place in an oiled bowl, cover & let rise until doubled, about 1 hour. divide into 12 balls and place on a lined baking sheet with space between them. cover & let rise until puffy(about 20–30 min). brush with egg wash & bake at 375°F for 15–18 min ( or until brown ) chicken: 4 pieces chicken breast 1½ cups buttermilk (360g) 1 egg pickle juice ⅓ cup buffalo sauce (80g) 1 tsp chili powder 1 tsp cayenne pepper 1 tsp hot honey seasoning 1½ tsp garlic powder 1 tsp onion powder 1 tsp black pepper 2 tbsp chicken bouillon 1½ tsp paprika cut breasts in half until you have 8 pieces. mix buttermilk, egg, pickle juice, buffalo sauce & seasonings. add chicken & marinate while the buns rise/bake. dry: 2 cups all-purpose flour (240g) ½ cup cornstarch (60g) 1½ tsp chili powder 1 tsp cayenne pepper 1½ tsp hot honey seasoning 1½ tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tbsp chicken bouillon 1½ tsp paprika mix flour, cornstarch & seasonings. add 1–2 tbsp of the wet marinade to the flour and rub it between your fingers to create little craggy pieces. dredge chicken thoroughly, pressing the coating onto both sides. let rest 5–10 min before frying. heat oil to about 350°F. fry chicken, flipping every few minutes so neither side gets too dark, until deeply golden and the thickest part reaches 165°F. & drain on a wire rack. hot honey: ½ cup honey (170g) 2 tbsp butter (28g) 1 tbsp brown sugar (12–15g) 1–2 tbsp hot sauce ½ tsp garlic powder ½ tsp chili powder pinch of salt melt everything together over low heat until smooth. let cool slightly to thicken, then brush generously over the fried chicken. assembly: 8 slider buns ranch pickles butter, for toasting toast the buns in butter. spread ranch on the bottom bun, add hot honey chicken & pickles, then spread more ranch on the top bun. garlic butter: 4 tbsp butter (57g) 1–2 cloves minced garlic 1 tbsp parsley melt together & brush over the tops of the buns. enjoyyy #hothoney #friedchicken #Recipe #baking #hothoneychicken
@ابن الحشد 313
@ابن الحشد 313
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