#buttermilk crispy chicken tenders

[masoncarr2244]

[daily-deliciousness]

Hot honey chicken biscuits

[chickenor]

Chicken Tenders and Fries: A Detailed and Tasty Guide

Chicken tenders and fries are beloved comfort foods that have made their mark in American cuisine. This article dives into their history, types, preparation methods, nutritional benefits, and much more. Whether you enjoy them at home or at a restaurant, there’s a lot to discover about these tasty dishes! Key Takeaways Chicken tenders are made from boneless chicken breast and are usually breaded…

[kimyoonmiauthor]

Triple Black Korean Fried Chicken and Waffles

On the back of Eugene Yang's (Of the Try Guys) failure to make fried chicken and waffles, I, as a fellow Korean, thought I would help a bit. by:

Making it super black

Improve the flavor

Make it Korean spicy

For reference how Eugene failed are in these categories:

He failed to realize that Silkie Chicken is more lean, thus he needs to marinade it and cook it for a shorter cooking time.

He used the wrong dipping method. Dry dip, then wet, then that's it.

He could have used rice to make it crispier

He could have made it more evil by making it completely black

He should have made the dipping sauce sweet and spicy.

To be clear he did a pretty good job. He used honey, and used Soy sauce in the place of salt. But I'd have considered a bulgogi marinade at that point for it.

Fried Chicken:

Ingredients

3 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

6 tbsp soju

2 eggs beaten

1 lb Silkie Chicken thighs and wings

kochujang

scallion

1 quart of canola oil for frying

Method:

Make Bulgogi Sauce

1 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

Mix the marinade. Put the chicken into a bowl. pour marinade over the chicken.

If you want an extra umami kick, then use guk kanjang, but keep in mind it's super umami and also super salty, so you might want to cut down the amount by a tbsp and add a little water.

Normally I would put in sesame seeds and green onions, but both will burn.

The food science reasoning on this is: A marinade makes the chicken more tender. And the oil should slow down and even out how the Black Chicken is cooked. Black chicken also cooks faster, being leaner meat, so this may help even out the cooking process.

The Breading:

Dry Ingredients

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

Wet ingredients

6 tbsp soju

2 egg beaten

1 cup buttermilk

Gochu dipping sauce

1 tbsp gochujang

3 tbsp soy sauce

1 clove garlic

1/2 thumb of ginger, peeled and ground.

1 scallion, diced

1 tbsp black sesame seeds

1 tbsp honey

Combine the wet ingredients separately from the dry ingredients

You're going to take the mairnated chicken and dredge it in the buttermilk mixture first, and then dredge it in the dry ingredients second.

Use an air fryer/fryer to cook the chicken until crispy. Again, be careful to not overcook the chicken. Silkie is leaner and takes less time.

Black Ink Noodle salad

As a side, black ink noodles in a sesame dipping sauce.

Try to undercook the noodle a tiny bit since the noodles will absorb the sauce.

Sesame dipping sauce:

1 tbsp Honey

3 tbsps soy sauce

1/4 cup rice vinegar (If you're being "more Eugene" you can use balsamic [black] or pomegranate vinegar [deep red] for the color effect for the same amount)

1 tbsp black sesame seeds

3tbsps sesame seed oil

Cook the noodles, and then mix together the dipping sauce. Put the dipping sauce to the side, serve it like soba.

Waffles

The idea is to up the whole "red waffle" is evil idea by making red fish with black spots that bleed red in the middle. Cue evil Eugene laugh.

1 sweet potato, medium, baked prior, and mashed into a paste. (Red fleshed would be better)

1 tbsp soju

1/2 cup rice flour (Not sweet rice flour. Don't mix them up).

1/2 cup AP Flour

1/4 cup Black Sesame seeds

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

5 tbsp red beet powder

1/2 cup buttermilk

2 eggs

Black sesame seeds (optional and to taste)

1 fish waffle maker

Sweet Adzuki paste (You can buy online or make it yourself fairly easily).

Combine well until there are no lumps the buttermilk and the beet root powder first. Beet root powder has a tendency to clump so make sure it dissolves.

Combine the dry ingredients first: The rice flour, the cinnamon, the baking powder, the AP flour, the rice flour, the sesame seeds, the salt, the nutmeg.

Then combine the wet ingredients, the buttermilk with the beet root powder, the eggs, and the buttermilk. Add the sweet potato in last.

Heat up your waffle maker. (Better if a fish waffle maker)

Slowly combine 1/3 of the dry ingredients to the wet ingredients. Combine together slowly. Then combine another 1/3 and then the last 1/3rd. When just combined, spray your waffle maker, and do a test waffle. Often the first one is a dud. Let that be.

Add half the amount of the waffle, let cook halfway, add adzuki paste, cook the other half of the waffle, let cook together.

Serve the waffles hot and crispy.

The theory is that when you serve this recipe, it should be crispy, but still have contrasting flavors, yet have colors that aren't neceearily recognizable. Does it break the majority of the Korean rules? Yes. I suppose if you want to make it more colorful you can add a mango salsa, but look... it looks like a dish Eugene would serve.

[dialovers-lover-xoxo]

❌ TW: R*pe, Child abuse ❌

Most of these are fun headcanons but one of them does relate to those two things. It does NOT include Laito actually being the instigator.

All art is official art from games

--------------------------------------------------------

- Dude loves chicken tenders

- Like buttermilk crispy chicken tenders

- Totally down to wear makeup and dresses, maybe not daily but for Halloween or Christmas? Dude is totally comfortable with it and will OWN that shit

- He's a quick learner when someone is teaching him irl but he can't follow online makeup tutorials to save his life

- He finds raccoons very cute

- He actually legitimately likes Subaru. Pissing him off is super fun of course but for reasons Laito doesn't know himself, he is genuinely fond of his little brother

- His eyes are a very light green, almost translucent

- Though he doesn't consciously know why, he hates child abuse with a passion and will sadistically torture and kill anyone who abuses kids, he especially despises child rapists

- It's because of his trauma as a child but he's not consciously aware that that's why

- Likes pretty and exotic fish and wants a huge aquarium

Like this ��🏻

Photo Credit: ebay.com

Photo Credit: decoist.com

Fun fact I actually would really love something like that in my house too 🐟🪸🐠

[poke-rolls-n-grits]

Crispy buttermilk chicken tenders

[hdra77]

Well, Seymour, I made it, despite your directions.

Ah, Superintendent Chalmers, Welcome! I hope you're prepared for an unforgettable luncheon!

Myeh.

[GASP] Oh ye gods, my roast is ruined! But what if... I were to purchase fast food and disguise it as my own cooking? Ho ho ho ho ho, delightfully devilish, Seymour!

Ah-

Skinner with his crazy explanations,

The superintendent's gonna need his medication,

When he hears Skinner's lame exaggerations,

There'll be trouble in town tonight!

SEYMOUR!

Superintendent, I was just- uh, just stretching my calves on the windowsill. Isometric exercise! Care to join me?

Why is there smoke coming out of your oven, Seymour?

Uhh, oh! That isn't smoke. It's steam. Steam from the steamed clams we're having! Mmm... steamed clams!

Phew!

Superintendent, I hope you're ready for mouth watering hamburgers!

I thought we were having steamed clams.

D'oh, no. I said steamed hams! That's what I call hamburgers!

You call hamburgers "steamed hams"?

Yes! It's a regional dialect.

Uh-huh. Eh, what region?

Uhh, upstate New York?

Really? Well, I'm from Utica, and I've never heard anyone use the phrase "steamed hams".

Oh, not in Utica, no. It's an Albany expression.

I see. You know, these hamburgers are quite similar to the ones they have at Krusty Burger.

Ho ho ho ho, no, patented Skinner burgers. Old family recipe.

For steamed hams?

Yes.

Yeah, so you call them "steamed hams" despite the fact they are obviously grilled.

Ye- uh- you know, the- one thing I should- excuse me for one second.

Of course.

[YAWN] Well, that was wonderful. A good time was had by all, I'm pooped.

Yes, I should be- Good Lord, what is happening in there!?

Aurora borealis?

Ah- aurora borealis!? At this time of year, at this time of day, in this part of the country, localized entirely within your kitchen?!

Yes!

May I see it?

No.

Seymour, the house is on fire!

No, mother, it's just the northern lights!

Well, Seymour, you are an odd fellow, but I must say, you steam a good ham.

Help! Help!

Crispy, spicy chicken tenders are better than the fast food favorite. The meat is tender and juicy and the coating is perfectly crisp and spicy. Deep fryer, skillet, and air fryer instructions included. Because of the hot oil this recipe is not recommended for young cooks. Difficulty level 2/10

Copycat Popeye's Chicken Strips

Published: Mar 26, 2020 Last Updated: Sep 26, 2023 by Marye 1773 words. | About 9 minutes to read this article.

Crispy, spicy chicken tenders are better than the fast food favorite. The meat is tender and juicy and the coating is perfectly crisp and spicy. Deep fryer, skillet, and air fryer instructions included. Because of the hot oil this recipe is not recommended for young cooks. Difficulty level 2/10

Prep Time15minutes mins

Cook Time20minutes mins

Marinate30minutes mins

Total Time1hour hr 5minutes mins

Jump to Recipe

Good news! You're about to save a lot of money! This Copycat Popeye's Chicken is so easy you'll never go back to fast food again

Shopping list

If you don't have a Popeye's Chicken in your neck of the woods then you don't understand the enormity of posting this recipe. Popeye's makes fried chicken like no other — spicy, smoky, crispy perfection. They have their own special sauce to dip it in but my kids like honey mustard sauce or bbq the best.

Or Ranch. You can't go wrong with Ranch.

Boneless chicken breast or thighs

Louisiana hot sauce

Buttermilk

Peanut oil (if deep frying)

Chipotle powder

All-purpose flour

Smoked paprika

Eggs

Salt

Instructions

There are three ways to make these:

In a deep fryer

In a cast iron skillet

In an air fryer

To me the very best flavor is when they're done in a deep fryer but I think it's good to have options, right?

No matter which way you make these chicken strips you'll start the same. Always marinate for 30 minutes in the buttermilk mixture but not more than an hour.

Remove a chicken bread strip from the marinade and dredge in flour.

Dip in the egg mixture.

Dredge with flour again. Set aside.

Bring oil to 360F.

Add the chicken a little at a time without crowding.

Fry until golden.

Remove to a paper towel covered plate. Keep warm.

Serve hot.

Add your favorite dipping sauce.

[kwitras-kitchen]

American Mac ‘n’ Cheese with Hot Chicken Tenders

If American know one thing, it’s creating crazy delicious comfort meals. Follow me and learn how to make this bowl that will make you smile just thinking about it💭🧀

INGREDIENTS

For the Mac 'n' Cheese:

2 cups elbow macaroni

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

3 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika 

1/4 teaspoon garlic powder 

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

For the Green Beans:

1 pound fresh green beans, trimmed

2 tablespoons olive oil

Salt and pepper, to taste

For the Fried Chicken:

4 chicken breasts or thighs

1 cup buttermilk/ normal milk

1 cup all-purpose flour

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

Hot sauce, to taste

LET’S START COOKING

1. Prepare the Mac 'n' Cheese:

Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until lightly golden.

Add Milk: Gradually whisk in the milk, and continue to cook, stirring constantly, until the sauce thickens (about 5 minutes).

Add Cheese: Remove the saucepan from heat and stir in the cheddar cheese and mozzarella until fully melted and smooth. Season with salt, black pepper, paprika, and garlic powder.

Combine: Add the cooked macaroni to the cheese sauce, stirring until well coated.

Bake: Preheat your oven to 375°F (190°C). Transfer the mac 'n' cheese to a baking dish. In a small bowl, mix the breadcrumbs with the Parmesan cheese. Sprinkle this mixture evenly over the mac 'n' cheese.

Crispy Topping: Bake for 20-25 minutes, or until the top is golden brown and crispy.

2. Prepare the Green Beans:

Cook the Green Beans: Boil the green beans in boiling water for about 3-4 minutes until tender-crisp.

Sauté: In a skillet, heat the olive oil over medium heat. Add the green beans and sauté for 3-4 minutes until heated through and slightly crispy. Season with salt, pepper, and some chii

3. Prepare the Fried Chicken:

Marinate Chicken: Place the chicken in a bowl and cover with buttermilk. Marinate for at least 1 hour or overnight in the refrigerator.

Prepare Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.

Coat Chicken: Remove chicken from the buttermilk and dredge in the seasoned flour mixture, pressing lightly to adhere.

Fry Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken pieces in batches for about 6-8 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Serve with Hot Sauce: Drizzle or serve hot sauce on the fried chicken as desired.

Plate a serving of mac 'n' cheese with green beans on the side, and 1-2  pieces of fried chicken. Add extra hot sauce on the side for those who like it spicy. 😊

Enjoy this classic American comfort meal with a crispy twist and a touch of spice!

If youd’ like to see more of my recipes, don’t hesitate to follow my TikTok where I share my recipes <3

[kingofcursessukuna]

Breakfast Fruit & Maple Oatmeal Fruit 'N Yogurt Parfait Egg McMuffin® Egg White Delight McMuffin® Sausage McMuffin® Sausage McMuffin® with Egg Bacon, Egg & Cheese Biscuit Sausage Biscuit Sausage Biscuit with Egg Steak, Egg & Cheese Biscuit Bacon, Egg & Cheese McGriddles® Sausage McGriddles® Sausage, Egg & Cheese McGriddles® Bacon, Egg & Cheese Bagel Big Breakfast® Big Breakfast® with Hotcakes Hotcakes Hotcakes and Sausage Sausage Burrito Hash Browns Burgers Bacon Smokehouse Burger Double Bacon Smokehouse Burger Big Mac® Quarter Pounder®* with Cheese Double Quarter Pounder®* with Cheese Triple Cheeseburger Double Cheeseburger McDouble® Bacon McDouble® Cheeseburger Hamburger Chicken & Sandwiches Bacon Smokehouse Buttermilk Crispy Chicken Bacon Smokehouse Artisan Grilled Chicken 4 piece Chicken McNuggets® Buttermilk Crispy Tenders Classic Chicken Sandwich Artisan Grilled Chicken Sandwich Buttermilk Crispy Chicken Sandwich McChicken® Filet-O-Fish® Bacon Ranch Salad with Buttermilk Crispy Chicken Bacon Ranch Grilled Chicken Salad Southwest Buttermilk Crispy Chicken Salad Southwest Grilled Chicken Salad Salads Bacon Ranch Salad with Buttermilk Crispy Chicken Bacon Ranch Grilled Chicken Salad Southwest Buttermilk Crispy Chicken Salad Southwest Grilled Chicken Salad Side Salad Snacks & Sides World Famous Fries® Yoplait® GO-GURT® Low Fat Strawberry Yogurt Fruit 'N Yogurt Parfait Desserts & Shakes Chocolate Shake Strawberry Shake Vanilla Shake Vanilla Cone Hot Fudge Sundae McFlurry® with M&M'S® Candies Kiddie Cone Hot Caramel Sundae Strawberry Sundae McFlurry® with OREO® Cookies Baked Apple Pie Strawberry & Crème Pie Chocolate Chip Cookie Oatmeal Raisin Cookie Drinks MIX by Sprite™ Tropic Berry Hot Chocolate Coca-Cola® Chocolate Shake Strawberry Shake

All of that sounds disgusting.

[flexitarianfoodie]

Credit: https://zestylimes.com/fried-chicken-recipe-without-buttermilk/

[ariannawilliamsblog]

Making Fried Chicken for a Crowd: Tips

Preparing fried chicken for a crowd can be a rewarding experience, especially when you want to impress guests with a delicious, comforting dish. Whether it's for a family gathering, a party, or a community event, making enough fried chicken to satisfy a large number of people requires careful planning and execution. Here are some essential tips to ensure your fried chicken is crispy, flavorful, and enjoyed by all.

1. Plan Ahead

Effective planning is key to successfully cooking for a crowd. Start by estimating how much chicken you’ll need based on the number of guests. A good rule of thumb is to plan for about 2-3 pieces of chicken per person, depending on the size of the pieces and whether there are other main dishes available. It’s always better to prepare a little extra, just in case.

2. Choose the Right Cut of Chicken

For large gatherings, consider using a mix of chicken parts such as drumsticks, thighs, and wings. These cuts are not only cost-effective but also easy to serve. Drumsticks and thighs tend to be more flavorful and juicy, while wings are perfect for finger food. Make sure to cut your chicken into uniform pieces to ensure even cooking.

3. Marinate for Flavor

Marinating chicken is essential for adding flavor and ensuring moisture. A simple buttermilk marinade works wonders, as the lactic acid helps tenderize the meat and infuse it with flavor. Marinate the chicken for at least 2 hours, or overnight if possible, to allow the flavors to penetrate deeply. You can also add spices and herbs to the marinade for an extra kick.

4. Prepare the Breading

The breading process gives fried chicken its signature crispy coating. For a classic breading, use a mixture of flour, salt, pepper, and other seasonings. Dredge the marinated chicken in flour, then dip it in beaten eggs or buttermilk, and coat it with seasoned flour again. This double-dipping method creates a thicker, crunchier crust. For added texture, you can incorporate breadcrumbs or cornmeal into the flour mixture.

5. Fry in Batches

When cooking for a crowd, frying in batches is crucial to avoid overcrowding the pan. Overcrowding can cause the temperature of the oil to drop, resulting in greasy and soggy chicken. Use a large, heavy-bottomed skillet or deep fryer, and maintain the oil temperature at around 350°F (175°C). Fry the chicken in small batches to ensure that each piece gets the crispy coating and even cooking it deserves. Drain the fried chicken on a wire rack to keep it crispy.

Conclusion

Making fried chicken for a crowd involves careful planning, marinating, and frying. Choose uniform cuts, marinate in buttermilk, and use a seasoned flour coating for a crispy crust. Fry in batches to avoid overcrowding and keep the chicken warm in an oven. Complement with classic sides and sauces. For local inspiration, check out fried chicken in Mattoon, IL, to make your event a success.

[lovetolitter]

Sick Dinner

Fried or baked chicken ? and add sumac to the spice mixture!

[fuck-the-patriarchy-forever]

Honestly, fried chicken tender sandwiches slap, especially when they’re on a toasted roll with some lettuce and pickles. I was so tempted to make some buttermilk batter, make a dry mix by blending a bag of cheddar jalapeño cheetos into a powder , and then in a separate bowl put together some panko and breadcrumbs, and just do a pattern of powder, buttermilk, and panko a few times, and then fry it until it’s nice and crispy and cooked thoroughly. That kind of sandwich with some dehydrated pear chips, some apple sauce (peach/banana/honey instead of apple) and some angry orchard hard apple cider would have me ascending.

I like you.

You bring some flavour to my inbox (literally)

[priviie]

McDonald’s Chicken Tenders. They were called Chicken Selects and then later renamed to Buttermilk Crispy Tenders and they were so fucking good. At one point they added a version covered in barbecue sauce and I would get those all the time. I miss them every day and desperately want them back, other fast food chicken tenders just don’t compare

Humor me, Tumblr,

Your extremely nerfed fairy godmother appears and offers to magically resurrect one discontinued corporate food item for you, in perpetuity.

What do you ask her for?

Personally I'm still pining for peanut chexmix.

[thebrokenscalecooking]

Chicken Ranch Tacos Get ready for a flavor explosion! 💥 These Chicken Ranch Tacos are a true taste sensation that will tantalize your taste buds. 🤤 Juicy, tender chicken is marinated in a zesty ranch dressing, then grilled or baked to perfection. 🍗 The flavorful chicken is then piled high on warm tortillas, topped with a colorful array of fresh veggies like crisp lettuce, juicy tomatoes, and savory onions. 🍅🧅 Don't forget the creamy dollop of ranch dressing and a sprinkle of shredded cheese! 🧀 This irresistible combination of flavors and textures is sure to become a family favorite. 👨‍👩‍👧‍👦 Whether you're hosting a casual weeknight dinner or a fun fiesta with friends, these Chicken Ranch Tacos are guaranteed to be a hit. 🌮 Loaded Sour Cream and Onion Waffle Fries No ratings yet Course: Appetizer, SnacksCuisine: American, American FusionKeyword: American, American Fusion, Loaded, Waffle Fries Prep Time: 15 minutes minutesCook Time: 35 minutes minutes Servings: 6 people Calories: 527kcal Loaded Sour Cream and Onion Waffle Fries are the ultimate comfort food! Crispy waffle fries are piled high with a creamy sour cream and onion sauce, melted cheddar cheese, crispy bacon, and a sprinkle of fresh green onions. It's a flavor explosion that's perfect for game day or any occasion. Print Recipe 1x2x3x Share on Facebook Pin Recipe Cook ModePrevent your screen from going dark Ingredients 2 tsp Buttermilk Powdered  1 tsp Garlic Powder  1 tsp Parsley dried  1 tsp Granulated Sugar 1 tsp Salt  ½ tsp Onion Powder  22 oz Waffle Fries frozen 2 Tbsp Olive Oil  7 Slices Bacon  2 Cups White Cheddar Cheese shredded 2 Large Green Onions thinly sliced  ¼ Cup Sour CreamGet ingredients with InstructionsStart by preheating your oven to 450 degrees Fahrenheit. In a small bowl, add the powdered buttermilk, garlic powder, parsley, sugar, salt, and onion powder. Use a whisk or a fork to thoroughly mix the ingredients together until they are evenly distributed and well combined. This flavorful mixture will be used to season the waffle fries.2 tsp Buttermilk, 1 tsp Garlic Powder, 1 tsp Parsley, 1 tsp Granulated Sugar, 1 tsp Salt, ½ tsp Onion Powder Pour the frozen waffle fries into a large bowl. Drizzle the fries with olive oil and toss gently to coat them evenly. This will help them crisp up in the oven. Sprinkle the sour cream and onion seasoning mix over the fries and toss again to ensure that the fries are evenly coated with the seasoning. Spread the waffle fries out in a single layer on the prepared baking sheet. This will prevent them from steaming and ensure they bake evenly. Bake the fries in the preheated oven until they are lightly golden brown and crispy, following the cooking instructions on the package. This usually takes about 20-26 minutes, but keep an eye on them to prevent burning.22 oz Waffle Fries, 2 Tbsp Olive Oil While the waffle fries are baking, it's time to cook the bacon. Place the bacon strips in a large skillet in a single layer. Cook over medium-high heat, turning the slices occasionally, until they are evenly browned and crispy. This should take about 10 minutes. Once the bacon is cooked, transfer the slices to a plate lined with paper towels to drain off any excess grease. When the bacon is cool enough to handle, crumble it into small pieces and set it aside.7 Slices Bacon Once the waffle fries are golden brown and crispy, remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the fries. Return the baking sheet to the oven and bake for an additional 3 minutes, or until the cheese is melted and bubbly. Remove the fries from the oven and top with the chopped green onions and a dollop of sour cream. Serve the loaded waffle fries immediately while they are hot and the cheese is gooey.2 Cups White Cheddar Cheese, 2 Large Green Onions, ¼ Cup Sour Cream NotesIngredients: Waffle Fries: Use frozen waffle fries for convenience. Look for ones that are seasoned with sour cream and onion flavor for extra flavor. Olive Oil: A light drizzle of olive oil helps the fries crisp up in the oven. Seasoning: Use a pre-made sour cream and onion seasoning mix, or make your own with powdered buttermilk, garlic powder, parsley, sugar, salt, and onion powder. Bacon: Cook the bacon until crispy for the best texture and flavor. Cheese: Shredded cheddar cheese adds a classic cheesy flavor. Toppings: Chopped green onions and sour cream are essential toppings. You can also add other toppings like chives, bacon bits, or jalapeños. Cooking Tips: Preheat Oven and Baking Sheet: Preheat your oven to 450°F and line a baking sheet with parchment paper for easy cleanup. Toss Fries with Oil and Seasoning: Make sure the fries are evenly coated with olive oil and seasoning. Bake in a Single Layer: Spread the fries out in a single layer on the baking sheet to ensure they cook evenly and become crispy. Cook Bacon: While the fries are baking, cook the bacon in a skillet until crispy. Drain on paper towels and crumble. Add Cheese and Bacon: Sprinkle the cooked fries with cheese and bacon, and return them to the oven to melt the cheese. Top and Serve: Top the loaded fries with green onions and sour cream, and serve immediately while they're hot and crispy. Serving Suggestions: Dipping Sauces: Serve with extra ranch dressing, ketchup, or your favorite dipping sauce. Sides: Pair with other game-day snacks or appetizers. Presentation: Arrange the loaded waffle fries on a platter or in a basket for a fun and casual presentation. Variations: Spicy: Add a pinch of cayenne pepper or your favorite hot sauce to the seasoning mix or the toppings. Deluxe: Add other toppings like chili, jalapeños, or shredded lettuce. Vegetarian: Omit the bacon for a vegetarian version. With these tips, you'll be able to create delicious and crowd-pleasing Loaded Sour Cream and Onion Waffle Fries that are perfect for any occasion! NutritionServing: 12oz | Calories: 527kcal | Carbohydrates: 36g | Protein: 14g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 1290mg | Potassium: 531mg | Fiber: 5g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 8mg | Calcium: 303mg | Iron: 2mg Related Recipes Buffalo Cauliflower Wings Loaded Potato Chip Nachos Chili Cheese Bean Dip     Here's a list of ingredients for your Chicken Ranch Tacos: ½ Cup Ranch Dressing ¼ Cup Sour Cream 1 oz Taco Seasoning Mix (divided) 1 Tbsp Salsa (mild chunky) 2 Cups Rotisserie chicken (shredded) 8 Corn Tortillas (6 inch) 1 Cup Lettuce (Shredded) 1 Large Tomato (chopped) 4 Large Green Onions (sliced) 4 oz Black Olives (slices) 1 Large Avocado (peeled, pitted and diced) (optional) 1 Cup Colby-Monterey Jack Cheese (shredded) Image Gallery Chicken Ranch Tacos Ranch Chicken Tacos 3 Ranch Chicken Tacos Ranch Chicken Tacos Ranch Chicken Tacos 4 Storage & Leftovers Storing Leftovers: Refrigerate Promptly: After cooking, let food cool down to room temperature quickly (within 2 hours) before refrigerating. Use Airtight Containers: Store leftovers in shallow, airtight containers or resealable bags. This helps prevent freezer burn and keeps out moisture and odors.   Label and Date: Label containers with the date and contents for easy identification. Refrigerator Temperature: Ensure your refrigerator temperature is set at 40°F (4°C) or below. Freezing Leftovers: Cool Completely: Allow food to cool completely before freezing. Use Freezer-Safe Containers: Choose airtight freezer-safe containers or heavy-duty freezer bags. Label and Date: Clearly label containers with the date and contents. Freezer Temperature: Maintain a freezer temperature of 0°F (-18°C) or below. Using Leftovers: Reheat Thoroughly: Reheat leftovers to an internal temperature of 165°F (74°C) to ensure they are safe to eat. Use a food thermometer to check the temperature.  Reheat Safely: Reheat leftovers in the microwave, oven, or on the stovetop, stirring occasionally. Avoid reheating the same food multiple times.   Get Creative: Use leftover ingredients in new dishes. For example, leftover chicken can be used in salads, soups, or stir-fries. Leftover vegetables can be added to omelets or used in a frittata.       Tips for Specific Foods: Soups and Stews: Often freeze well and can be reheated easily.  Meat: Can be frozen for several months.  Rice and Pasta: Reheat carefully to prevent drying out. Baked Goods: May not freeze well, but can often be enjoyed for a few days in the refrigerator. Safety First: Discard any leftovers that have an off odor or appearance. Don't taste food that you suspect may have spoiled. Follow safe food handling practices to prevent foodborne illness. By following these tips, you can safely store and enjoy delicious leftovers while minimizing food waste. Table of Contents - Storage & Leftovers - List of Ingredients - Images - Recipe - Related Recipes Please follow and like us: 19712020 20 0 Comments Submit a Comment Cancel replyYour email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Submit Comment Quick links to our most popular sections. Appetizers Read More Breakfast Read More Dinner Read More Lunch Read More Snacks Read More One-Pot Meals Read More Stir Fry Meals Read More Top Rated Recipes Read More Insta-Pot Recipes Read More Read the full article

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Crispy buttermilk chicken tenders