fast food

Look at that fried chicken sandwich. Check out the crisp, craggy crust with that come bite me sheen that promises juicy, tender meat underneath. Look at that potato bun, its buttery, golden dome beckoning to you, and the playful little pickles. All of that can be yours, top to bottom, with just five simple ingredients.

5-Ingredient Fried Chicken Sandwiches Recipe

pickles,

boneless, skinless chicken thighs

salt and black pepper

buttermilk

flour

peanut, vegetable, or canola oil

hamburger buns

Pour 3/4 cup pickle juice out of pickle jar into a cup. Reserve pickles.

Season chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour and up to 12 hours.

When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels. Pour buttermilk into a medium bowl. Add flour and 1 tablespoon pepper to a second bowl. Transfer 3 tablespoons of buttermilk to bowl with flour and work it into the flour with your fingertips.

Transfer chicken to bowl with buttermilk and turn to coat. Working with one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Add chicken to bowl with flour and turn, lifting the flour on top of it and pressing it down firmly until a thick, shaggy layer of flour has stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.

Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F using a frying thermometer or an instant-read thermometer. Carefully lower chicken pieces into the hot oil; temperature will drop. Adjust flame to maintain a temperature of between 300 and 350°F. Cook without moving until well browned on first side, about 2 minutes. Flip chicken carefully using tongs and a slotted spatula and cook until second side is browned and chicken is fully cooked, 2 to 3 minutes longer. Transfer to a paper towel–lined plate.

Place bottom buns on a work surface and top with a few pickles each. Top with fried chicken, followed by top buns. Serve immediately.

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Crunchwrap Supreme

beef

chili powder

paprika

cumin

Kosher salt

black pepper

flour tortillas

c. nacho cheese sauce

tostada shells

sour cream

c. lettuce

c. chopped tomatoes

c. shredded cheddar

c. shredded Monterey Jack

vegetable oil

I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side,     AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fannypack on a hike or in your glove box on a road trip is a perfect fit.

These turned out great!  Family enjoyed them. I did the final cook on my panini and it worked well. If you have no preference for the lines, try it!  Will definitely make again.

These came out sooooo good! I modified with queso instead of nacho cheese and the taco bell taco seasoning packet instead of the recipes spices. Way better than taco bell, which is saying a lot for me since taco bell is life.

I made these and added onions. They were a hit!

Looks delicious. Buying the ingredients today.

So much better than Taco Bell. Same everything but way better ingredients! I’ve made this almost 10 times now and it’s a craving recipe you’ll always have. I make my own queso with American cheese, whole milk, and green chilies. This adds more flavor then the canned cheese. 
Highly recommendd!

I made these using Jennie -O Mexican style turkey. I omitted the spices. I used everything else. These were a hit at lunch.

Loved it and make it quite often! So easy and delicious😍🤤

I made these a few times and they are delicious and SO EASY!!! Big hit with the family!

Food foot friends...what do you get when you mix those together. You get a stay at home crunch wrap taco from your own kitchen with a foot. The best of both worlds

Made this with ground chicken instead of beef.  Turned out delicious  I do think that 3 minutes per side may be a little too long.  I would do 2 minutes per side on medium or lower heat.

Thanks so much!! It was a big hit with the family,so much fun to make🤗

https://streaming.hearstdigitalstudios.com/5f535b42-d55f-42a9-8269-f45678746bba/video_rover_16x9_1080p_hd_1555970510_72565.mp4

It's every bit as good as the real thing!

How To Make A Taco Bell Crunchwrap Supreme At Home

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

McDonald's McRib is the rarely available pork-and-barbecue-sauce sandwich with a cultlike following. My goal? Take everything we love about the McRib and turn it up to 11, by starting from scratch with a few high-quality ingredients and a lot of good technique. It's a project, but it is oh-so-worth it.

The Ultimate Homemade McRib (Smoked-Rib Sandwich) Recipe

(2-pound; 900 grams) racks baby back ribs

recipe Easy All-Purpose Barbecue Sauce and Rub (see note)

(700 grams) boneless pork shoulder,

kosher salt (about 1/2 ounce; 1 tablespoon)

sugar (about 1/2 ounce; 1 tablespoon)

recipe Cemita Buns (see note)

recipe Quick Dill Pickles (see note)

white onion, thinly sliced

Place ribs, bone side up, on a cutting board. Using paper towels to grip, pull the transparent membrane off the bones. It should come off easily in one large strip (see photo for reference). Rub ribs generously on all surfaces with barbecue rub, then split them into 4- to 5-rib sections with a sharp chef's knife or boning knife. Transfer to a covered container and refrigerate for at least 4 hours and up to overnight.

Meanwhile, combine pork shoulder, salt, and sugar in a large bowl and toss to coat. Transfer to a zipper-lock bag and refrigerate for at least 4 hours and up to overnight.

Light 1/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Place a few wood chunks directly on top of charcoal, set grill grate in place, and arrange ribs, bone side down, on cooler side of grill. Cover, adjusting lid so that vents are over ribs.

Cook, adjusting upper and lower vents to maintain a temperature of between 225 and 275°F (108 and 135°C), adding more coals as necessary and adding a wood chunk every 45 minutes, until ribs show a gentle bend when you lift them and show only slight resistance when a toothpick is inserted between the bones, about 4 hours total.

Paint ribs with barbecue sauce, cover, and continue cooking for 10 minutes. Repeat with 2 more coats of sauce, then transfer to a cutting board.

When cool enough to handle, twist bones out of ribs and discard. Roughly chop the meat. Spread on a large plate in a single layer and refrigerate until thoroughly chilled, about 2 hours.

When rib meat is chilled, combine 1/4 of rib meat with 1/4 of pork shoulder in the bowl of a food processor, making sure to keep the remaining meat well chilled in the refrigerator. Pulse until a rough grind is achieved, about 12 short pulses (see photo for reference). Transfer to a large bowl and repeat with remaining 3 batches of rib meat and shoulder meat.

Line 2 quarter sheet pans or 1 half sheet pan with parchment paper. Divide meat mixture evenly between the 2 quarter sheet pans, or spread on the half sheet pan. Cover mixture with parchment paper, then, using your hands, spread mixture out to form two 9- by 9-inch squares (or one 9- by 18-inch rectangle in the half sheet pan).

Slide meat and parchment out onto a cutting board. Using a sharp chef's knife, cut into individual patties measuring 4 1/2 by 4 1/2 inches each. Patties can be stacked with their parchment paper intact and stored in the refrigerator for up to 3 days, or in a freezer bag in the freezer for several months. If freezing, cook directly from frozen.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set grill grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove parchment paper and place patties directly over hot side of grill. Sprinkle with more spice rub. Cook, turning occasionally and transferring patties to cooler side if they start to flare up excessively, until well charred on the exterior. Brush patties with barbecue sauce, cover, and cook until barbecue sauce forms a lacquered glaze. Split buns and toast cut sides on grill until golden brown. 

Construct sandwiches by placing a patty on each bottom bun half, brushing with more sauce, and topping with pickles and onion. Close sandwiches and serve.

These tender, juicy lamb cutlets basted in a garlic, rosemary butter are absolutely to die for. They are amazing on their own, but even better served with fries.

Pepper and rosemary butter lamb cutlets

tbs extra virgin olive oil

French-trimmed lamb cutlets

unsalted butter

garlic cloves, crushed

tsp peppercorns (we used pink), crushed

rosemary sprigs, 1 finely chopped

tsp red wine vinegar

Store-bought fries, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454841001&=domain=del

5348771529001-5977454841001

Une recette de frites au four pour avoir des frites plus légères et moins grasses. Facile à faire, vous n'avez pas besoin de friteuse !

Frites maison au four (sans friteuse)

600 g de pommes de terre bintje

cuillerées à soupe d'huile d'olive

1. Lavez soigneusement et épluchez les pommes de terre. Coupez-les en lamelles d'1 cm d'épaisseur ou moins, puis en bâtonnets.

2. Dans un saladier, arrosez les frites d'huile et assaisonnez-les sans excès. Mélangez bien de façon à répartir régulièrement les ingrédients.

3. Étalez les frites sur une plaque recouverte de papier cuisson. Faites-les cuire durant 30 min dans le four préalablement préchauffé à 220°C, th7. Surveillez de temps à autre, si les frites au four prennent une couleur trop dorée, baissez la température du four.

Pour avoir des frites au four moelleuses à coeur, utilisez des pommes de terre de type Bintje. De plus, leur grand format vous permettra de faire de plus grandes frites.

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

When all you have (or want) is one of those little cheap packets of noodles, here are 6 easy ways to upgrade instant ramen and make it a legit meal.&nbsp;&nbsp;

Upgraded Instant Ramen

Tbsp cooking oil

garlic,

tsp ginger

mushrooms

vegetable broth

water

instant ramen (seasoning discarded)

spinach

green onion, sliced

sriracha

Add the oil, garlic, and ginger to a small sauce pot and sauté over medium for about one minute.

Add the sliced mushrooms and sauté for about a minute more.

Add the broth and water, and bring to a boil.

Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.

Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny.

Transfer the soup to one or two bowls, then top with sriracha and sliced green onion.

A TikTok user shared their copycat recipe for Five Guys's cajun-seasoned french fries. The trick to getting them just right? You have to fry them 3 times!

Want to Re-Create Triple-Fried Five Guys Cajun Fries? The Recipe Only Calls For 4 Ingredients

potatoes

Peanut oil

Cajun seasoning

Salt

Copycat Five Guys Cajun French Fries Recipe | TikTok Video | POPSUGAR Food

Slice the potatoes into even fry shapes, about 1/2 inch wide.

Thoroughly rinse the potatoes in a bowl of cold water to remove excess starch. Repeat this step until the water runs clear.

Heat one inch of peanut oil in a cast iron skillet to 360° Fahrenheit.

Once the oil is hot enough, fry the potatoes in small batches for three to four minutes. Overcrowding the skillet can result in uneven frying.

Remove the fries from the oil and sprinkle them with salt. At this point, they should be pliable but pale in color.

Add the fries back to the oil in small batches to fry for three to four more minutes so that they just begin to develop a little bit of color.

Remove the fries from the oil for a second time and salt them again.

For the final fry, add the fries back to the oil for about three more minutes, or until they are golden brown.

Toss the hot fries in cajun seasoning and enjoy!

A spot-on replica of Chick-Fil-A's famous fried chicken breast sandwich.

Homemade Chick-Fil-A Sandwiches Recipe

Kosher salt (see note)

Sugar

chicken

cayenne pepper

MSG (optional)

milk

eggs

all-purpose flour

non-fat milk

baking powder

hamburger buns, toasted in butter

dill pickle chips

Dissolve 1/2 cup kosher salt (see note) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Five Guys is delicious but if you want to make it at home, you need a copycat burger recipe. Here it is.

How To Make A Perfect Five Guys Burger

80/20 chuck, about ¼ pound

90/10 sirloin, about ¼ pound

sesame seed buns

Kraft American cheese, deli style

ketchup

mustard

hot sauce

mayonnaise

Mix even proportions of chuck and sirloin. Make 4 meatballs, weighing 3.3 ounces each. Flatten balls between nonstick parchment paper.

On different grills, simultaneously start cooking burgers on medium-high and toasting buns on medium-low. At 30 seconds in, flip and flatten burgers.

When buns are lightly toasted, remove from heat. Coat top bun with generous helping of hot sauce and mayo. Coat bottom bun with 3 rings of ketchup and 2 rings of mustard.

About 2 minutes after the first flip, flip burgers again and flatten to your liking. Flip again 2 minutes later, flattening again.

Top each patty with 1 slice cheese. Put 2 patties together cheese to cheese, and place stack between buns.

Wrap burger in aluminum foil. Keep wrapped for at least 1 minute, then unwrap and enjoy.

If you can't get enough of Chick-fil-A's ooey, gooey mac and cheese, we have some great news: We came up with a homemade version that tastes just as good. This cheesy bowl is the perfect complement to crispy chicken nuggets, or it's hearty enough to eat on its own as a meal.

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