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@zrary_foryou: 😂😂#zrary_foryou #foryou #funyvideo

Zrary~ForYoUuuUu🌺🥹
Zrary~ForYoUuuUu🌺🥹
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Sunday 08 November 2026 14:34:40 GMT
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ix.agha0
𝓗” :
😂😂
2026-11-08 14:47:48
6
dydauan.mu7amad
dydauan🖤 :
🥰🥰🥰
2026-11-08 14:49:44
2
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Buttermilk Fried Chicken Tenders 🍗🔥 🛒 Ingredients: 700 g (1½ lb) chicken tenders 2 cups buttermilk 1 large egg 2 cups all-purpose flour 1/2 cup cornstarch 1 tsp baking powder 2 tsp paprika 1½ tsp garlic powder 1 tsp onion powder 1½ tsp salt 1 tsp black pepper 1/2 tsp dried oregano Vegetable oil, for frying 2 tbsp chopped fresh parsley 👩‍🍳 Directions: Preheat the frying oil in a deep skillet or pot to 175°C (350°F). Whisk the buttermilk and egg together. Add the chicken tenders and coat well. In a separate bowl, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, pepper, and oregano. Drizzle 3 tablespoons of the buttermilk mixture into the flour and gently mix to create little crispy bits. Remove each chicken tender from the buttermilk and press firmly into the seasoned flour mixture until well coated. Fry in small batches for 4–6 minutes, turning as needed, until deeply golden, crispy, and cooked to 74°C (165°F) inside. Transfer to a wire rack and let rest for 3–5 minutes to keep the coating crispy. Garnish with fresh parsley and serve hot with ranch, honey mustard, or your favorite dipping sauce.
Buttermilk Fried Chicken Tenders 🍗🔥 🛒 Ingredients: 700 g (1½ lb) chicken tenders 2 cups buttermilk 1 large egg 2 cups all-purpose flour 1/2 cup cornstarch 1 tsp baking powder 2 tsp paprika 1½ tsp garlic powder 1 tsp onion powder 1½ tsp salt 1 tsp black pepper 1/2 tsp dried oregano Vegetable oil, for frying 2 tbsp chopped fresh parsley 👩‍🍳 Directions: Preheat the frying oil in a deep skillet or pot to 175°C (350°F). Whisk the buttermilk and egg together. Add the chicken tenders and coat well. In a separate bowl, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, pepper, and oregano. Drizzle 3 tablespoons of the buttermilk mixture into the flour and gently mix to create little crispy bits. Remove each chicken tender from the buttermilk and press firmly into the seasoned flour mixture until well coated. Fry in small batches for 4–6 minutes, turning as needed, until deeply golden, crispy, and cooked to 74°C (165°F) inside. Transfer to a wire rack and let rest for 3–5 minutes to keep the coating crispy. Garnish with fresh parsley and serve hot with ranch, honey mustard, or your favorite dipping sauce.

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