#Fried recipes

[allium-girl-anthologies]

Borage flower & ricotta crepes

[toyastales]

Breakfast Platter

[daily-deliciousness]

Parmesan crusted chicken romano

[everybody-loves-to-eat]

homemade mozzarella sticks

[fullcravings]

Winter Gingerbread Brioche Doughnuts

[s0fter-sin]

something people just don’t think about is how often chronically ill and disabled people just don’t have access to good food. not healthy food, good food; well made, tasty meals that don’t come from a jar or a freezer. how many of us are housebound or can’t drive? delivery services only offer within certain distances, if you live outside a city they aren’t an option. many people don’t have the energy or ability to cook for themselves if they have the skill to begin with. many certainly don’t have the ability to learn how. it’s something that goes completely unnoticed, just the opportunity to have a good meal and how much that wears you down

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

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BBQ Chicken Drumsticks with Fries & Buns

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Buttermilk Fried Chicken Tenders

[foodcravings]

Crispy garlic parmesan fries