Recent comments in /f/food

MasonJack12 t1_jd4mvyq wrote

Reply to [homemade] cheesy roasted garlic rolls by housewifewithaknife

We call them pinwheels in NY. Easier to make than one would think. Make a rectangular pizza with whatever toppings you want. Roll up from one end, then slice into 2 inch pieces. Place in a baking sheet at 375 until golden brown. The cheese that caramelizes on the bottom is fantastic.

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drdrdoug t1_jd4jnn3 wrote

Reply to [homemade] Reuben eggrolls by housewifewithaknife

Back in the day I had to go on Dialysis. After the 4 hours you feel like your soul was partially sucked out by a dementor (your mind is numb like but your body is jittery). A couple of my buddies would pick me up afterwords and take me to an Irish pub down the street where they'd buy me a shot (which seemed to "reconnect" my body and mind), and an "Irish egg roll," with a salty goodness that reminded me that everything was going to be ok.

I had not thought of this for a while until I saw this delicious post. :-)

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shots-by-leo OP t1_jd4ctet wrote

Reply to Chicken Tenders [Homemade] by shots-by-leo

yo! definitely give these a shot. they're crispy, juicy, delicious, and everything you look for in a solid chicken tender. :)

SPICE BLEND:

  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 teaspoon ground black pepper

FOR THE MARINADE:

  • 1 lbs chicken tenderloins / sliced chicken breast
  • 1-2 cups buttermilk, enough to cover the chicken in a bowl
  • HALF of your total spice blend (the other half you will put in your flour mixture)

ETC:

  • 2/3 cups flour
  • canola/vegetable oil (40oz for a proper deep fry, but you can shallow fry)
  • your favorite condiments for dipping!

INSTRUCTIONS

  1. Soak your chicken in your buttermilk, adding half of your spices and mix well. Allow to chill in your fridge for 1 hour, or up to overnight.
  2. Get your bowl of flour ready, adding the other half of your spice blend and 2-3 tablespoons of the buttermilk marinade to create those future crispy bits.
  3. Double dredge! Go from the marinade, to the flour, to the marinade again, and back into the flour. You want these tenders to be THICC.
  4. Set up your fryer to reach 325-350 degrees, and fry 2-3 tenders at a time until golden brown or an internal temp of 165F. Make sure if you're using a fryer basket, you shake it a little to dislodge the tenders when first dropping them in, or they'll stick!
  5. Set them on a drying rack to drop any excess oil while they cool.

Allow to cool, eat with your favorite dipping sauces :)

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