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rice with traditional korean fish stew that my mom made.
wanted to post this because many people think that a traditional korean meal is freaking kbbq
Made home made pasta, cheesecake and fried chicken today came out
I had the santa clause cookie tinGetting ready for a pound cake
rice with traditional korean fish stew that my mom made.
wanted to post this because many people think that a traditional korean meal is freaking kbbq
Hate having to reheat fried chickens.
Thanks so much! <3That ramen looks good as hell
I just pop it in the oven 400 degrees for like 5-10 minutes to keep it crispyI love it.
I take a wok or pan, put in some frying oil just enough to coat the pan and then some. And throw the chicken in and just heat up. Lay em on a paper towel after itll still be crispy. Ill take pics next time i do this.
Get an airfryer. It'll change your life. It's basically a convection oven. Reheats food like fried chicken, fries, etc. to even better than when you first got it. Also, i've made chicken thighs and steaks. This and the Instant Pot are all I need now.....Zik eatin good. You finished all that?
What is everyone's method of reheating fried chicken?
Please don't use the microwave
Get an airfryer. It'll change your life. It's basically a convection oven. Reheats food like fried chicken, fries, etc. to even better than when you first got it. Also, i've made chicken thighs and steaks. This and the Instant Pot are all I need now.....
Get an airfryer. It'll change your life. It's basically a convection oven. Reheats food like fried chicken, fries, etc. to even better than when you first got it. Also, i've made chicken thighs and steaks. This and the Instant Pot are all I need now.....
Acting out my fried chicken visions tonight. Making southern-style fried chicken 2 ways. One is your standard chicken/lettuce/pickles with a buttermilk herb mayo sauce on brioche, the other is chicken with hot honey butter and blackberry compote on biscuits.
Pics to follow if I don't get too drunk.
Yep.Fried chicken is the one thing I have yet to master.
Were you the one who did the brine, followed with the buttermilk marinade?