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CRUNCHY CHICKEN DRUMSTICKS

#food #recipe #chicken #drumsticks #tiktokfood #foodtiktok #friedchicken #crucnchy #fyp #fy #foryou #foryoupage #viral #trending

CHICKEN MIXTURE
1000 gr chicken drumsticks

275 ml buttermilk
20 gr sweet soy sauce
10 gr salt (1⅔ tsp)
8 gr onion powder (2⅔ tsp)
8 gr garlic powder (2⅔ tsp)
1 egg (m)
5 gr cayenne pepper (1⅔ tsp)
3 gr black pepper (1 tsp)
5 gr paprika powder (1⅔ tsp)

FLOUR MIXTURE
200 gr all-purpose flour
150 gr cornstarch
4 gr salt (⅔ tsp)
4 gr garlic powder (1⅓ tsp)
4 gr onion powder (1⅓ tsp)
3 gr cayenne pepper (1 tsp)
60 ml buttermilk mixture (see step 4 and 5)

STICKY SAUCE
150 gr chili sauce
75 gr honey
20 gr sweet soy sauce
15 gr sambal

Wash the chicken drumsticks. Remove the skin or leave it on. Take a chicken drumstick and cut it in half vertically. Cut the meat along the bone, but not too deep.

Repeat the process.

In a deep bowl, combine the buttermilk with sweet soy sauce, salt, onion powder, garlic powder, egg, cayenne pepper, black pepper, and paprika powder. Mix well.

Add the chicken drumsticks and let them marinate for 30 minutes. You can marinate them longer to allow the flavors to strengthen. Scoop out 60 ml of the buttermilk mixture from the bowl and set it aside (see the next step).

In another bowl, combine the flour, cornstarch, salt, garlic powder, onion powder, and cayenne pepper. Add the reserved buttermilk mixture and crumble the mixture with your hands.

Dip the chicken drumsticks completely in the flour mixture and place them on a sheet of baking paper. You can dip them again in the buttermilk mixture and flour mixture for an extra crispy crust.

Heat a layer of sunflower oil in a frying pan over medium-high heat and fry the chicken drumsticks until nicely golden brown (3-4 minutes on each side). You can also fry the chicken drumsticks in a deep fryer at 170 ℃. Fry the chicken drumsticks until crispy, approximately 3-4 minutes.

If you like a sticky sauce: Heat the chili sauce together with honey, sweet soy sauce, and sambal in a pan until it almost boils. Add the sticky sauce to the chicken and mix well.

66 comments

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THE BEST PAN BREAD WITH CRISPY CHICKEN BURGER #food #recipe #panbread #chicken #burger #tasty #fy #fyp #foryou #foryoupage DOUGH 270 ml milk (lukewarm) 7 g instant yeast (1 sachet or 1 tablespoon) 15 g honey 25 g butter (unsalted) 500 g flour (all-purpose or bread flour) 8 g salt (1⅓ teaspoon) CHICKEN MIXTURE 200 ml buttermilk 7 g salt (1⅙ teaspoon) 1 egg (medium) 6 g cayenne pepper (2 teaspoons) 2 g black pepper (⅔ teaspoon) 4 g onion powder (1⅓ teaspoon) 0.5 g dried parsley 3 g paprika powder (1 teaspoon) 800 g chicken thighs FLOUR MIX 100 g flour (all-purpose) 100 g cornstarch 2 g salt (⅓ teaspoon) 3 g cayenne pepper (1 teaspoon)\ 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it rest for 5 minutes. Add the butter, flour, and salt. Knead for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it doubles in size. In a bowl, combine buttermilk, salt, egg, cayenne pepper, black pepper, onion powder, dried parsley, and red bell pepper powder. Mix well. Wash and cut the chicken thighs into pieces. Add the chicken to the mixture, cover, and marinate in the refrigerator for at least 30 minutes. In another bowl, mix the flour, cornstarch, salt, cayenne pepper, black pepper, and onion powder. Thoroughly coat the marinated chicken in the flour mix, ensuring each piece is well-covered. Place the coated chicken in the freezer until firm. Deflate the dough and divide into 12 equal pieces (about 70 grams each). Shape into balls. Roll out a ball into a round disc of about 14 cm in diameter and fold it in half. Place the folded dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Cook the buns in a heavy-bottomed skillet over medium-low heat until golden brown on both sides. Cover the buns immediately with a clean tea towel to keep them soft. Heat a layer of sunflower oil in a frying pan over medium-high heat (175°C). Fry the chicken until golden brown on both sides. Let it drain on a sheet of paper towel.
kookmutsjes
14.4K
·1-24
SWEET BISCOFF BREAD WITH CUSTARD #food #recipe #biscoff #bread #custard #sweet #tasty #fy #fyp #foryoupage DOUGH 250 ml warm milk (lukewarm) 7 g instant yeast (1 tablespoon) 25 g granulated sugar 8 g vanilla sugar (1 sachet) 1 medium egg 30 ml sunflower oil 500 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) 20 g unsalted butter 1 beaten egg sesame seeds CUSTARD 2 medium egg yolks 100 g granulated sugar 16 g vanilla sugar (2 sachets) 50 g cornstarch 50 ml milk 500 ml milk FILLING 150 g biscoff spread biscoff cookies TOPPING 200 g biscoff spread 50 g white chocolate Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes. Add the beaten egg and sunflower oil, then mix well. Add the flour, salt, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size. For the custard, add the egg yolks, granulated sugar, and vanilla sugar to a deep bowl. Mix for about 1 minute until light and fluffy. Add cornstarch and 50 ml milk. Mix until smooth and lump-free. Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat once it boils. Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (a few minutes). Remove from heat and let cool completely. Cover with plastic wrap to prevent a skin from forming. Punch down the dough and divide it into two equal portions. Shape each portion into a ball. On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm. Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free. Roll tightly from both long sides towards the center, leaving some space in between. Place the rolled dough on a baking sheet lined with parchment paper. Fill the groove in the center with custard and top with a row of Biscoff cookies. Pipe another layer of custard over the cookies and spread it evenly. Lightly press with plastic wrap. Brush the sides of the dough with beaten egg and sprinkle with sesame seeds. Let the dough rise for 30 minutes in a warm spot until it doubles in size. Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. Let cool completely. Heat the Biscoff spread in a saucepan over low heat, stirring constantly. Fill the grooves in the bread with the warm spread. Let it set. Melt the white chocolate using a double boiler and place it in a piping bag. Slice the Biscoff bread into pieces and decorate with drizzles of white chocolate. Tips: Ensure the milk is not too hot (approximately 37-40°C). If it's too hot, it can kill the yeast, preventing the dough from rising properly. Take your time kneading the dough until it feels elastic and no longer sticky. If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off, or use a warm water bath with the dough placed above it. Wait until the rolls are completely cooled before adding the topping. This prevents the Biscoff spread or chocolate from melting. Prepare the custard as described and use two-thirds of it for the filling.
kookmutsjes
14.2K
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