@itsme.coz: AVOIDING SPOILERS LIKE THE PLAUGE RN #demonslayer #kimetsunoyaiba #knycosplay #muichiro

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Friday 18 July 2025 22:37:44 GMT

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RAINE LUVS U^^ :

Real

2025-07-20 23:27:11

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mui♡ :

so him thooo

2025-07-18 22:45:55

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ցҽղოմí #1 sհí⍴⍴ҽɾ :

EARLYY

2025-07-18 22:52:38

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McChicken Burger Satisfy your cravings with our mouthwatering McChicken Copycat Burger! Crispy chicken, fresh lettuce, and zesty mayo-mustard sauce come together in perfect harmony for a burger experience that's simply irresistible. Whether cooked in the air fryer, oven, or on the stovetop, this homemade version of a fast-food favorite is sure to become a new household classic. Treat yourself to a burger night that's both delicious and satisfying! Ingredients: - 500g boneless, skinless chicken thighs - 1 tbsp salt - 1 teaspoon ground white pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1 teaspoon paprika - 1 tbsp chicken bouillon - 1 liter vegetable oil for frying - 1 & 1/2 cups (130g) panko roasted breadcrumbs - 1 cup plain flour - 2 large eggs - For serving: - 4 burger buns - Mayonnaise - 1 cup shredded iceberg lettuce Instructions: 1. In a food processor, combine the chicken thighs (you can use a combination of half chicken thighs and half chicken breast) with salt, white pepper, onion powder, garlic powder, mustard powder, chicken bouillon, and paprika. Pulse until the mixture is well combined and sticks together. Be careful not to over-pulse. 2. Divide the chicken mixture into equal parts and shape it into thin patties. You can use a patty presser for uniform patties. Adjust the thickness of the patties according to your preference, keeping in mind that frying time will vary. Place the shaped patties on a tray lined with parchment paper. Chill in the freezer for about an hour, but avoid freezing them for too long. 3. Heat the vegetable oil in a wok over medium heat until it reaches about 170 degrees Celsius. 4. In a large bowl, place the plain flour. In another bowl, crack the eggs and whisk them. In a frying pan, add a little oil and toast the panko breadcrumbs until they turn golden brown. Transfer the breadcrumbs to a plate and let them cool completely. 5. Remove the patties from the freezer. Coat each patty in flour, shaking off any excess. Dip the coated patty in the beaten egg, then coat it well in the panko breadcrumbs. Fry the patties in the hot oil until they are golden brown. Alternatively, you can air fry or bake them in the oven. Transfer the cooked patties to a wire rack to drain excess oil. 6. Mix some mayonnaise with mustard powder or English mustard for extra flavor. 7. Butter the burger buns and toast them. Shred the iceberg lettuce. 8. Assemble the burgers by placing the chicken patty on the bottom bun, topping it with shredded lettuce, and drizzling with the mayo-mustard sauce. Close the burger with the top bun and serve. Enjoy your homemade McChicken Copycat Burger!

McChicken Burger Satisfy your cravings with our mouthwatering McChicken Copycat Burger! Crispy chicken, fresh lettuce, and zesty mayo-mustard sauce come together in perfect harmony for a burger experience that's simply irresistible. Whether cooked in the air fryer, oven, or on the stovetop, this homemade version of a fast-food favorite is sure to become a new household classic. Treat yourself to a burger night that's both delicious and satisfying! Ingredients: - 500g boneless, skinless chicken thighs - 1 tbsp salt - 1 teaspoon ground white pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1 teaspoon paprika - 1 tbsp chicken bouillon - 1 liter vegetable oil for frying - 1 & 1/2 cups (130g) panko roasted breadcrumbs - 1 cup plain flour - 2 large eggs - For serving: - 4 burger buns - Mayonnaise - 1 cup shredded iceberg lettuce Instructions: 1. In a food processor, combine the chicken thighs (you can use a combination of half chicken thighs and half chicken breast) with salt, white pepper, onion powder, garlic powder, mustard powder, chicken bouillon, and paprika. Pulse until the mixture is well combined and sticks together. Be careful not to over-pulse. 2. Divide the chicken mixture into equal parts and shape it into thin patties. You can use a patty presser for uniform patties. Adjust the thickness of the patties according to your preference, keeping in mind that frying time will vary. Place the shaped patties on a tray lined with parchment paper. Chill in the freezer for about an hour, but avoid freezing them for too long. 3. Heat the vegetable oil in a wok over medium heat until it reaches about 170 degrees Celsius. 4. In a large bowl, place the plain flour. In another bowl, crack the eggs and whisk them. In a frying pan, add a little oil and toast the panko breadcrumbs until they turn golden brown. Transfer the breadcrumbs to a plate and let them cool completely. 5. Remove the patties from the freezer. Coat each patty in flour, shaking off any excess. Dip the coated patty in the beaten egg, then coat it well in the panko breadcrumbs. Fry the patties in the hot oil until they are golden brown. Alternatively, you can air fry or bake them in the oven. Transfer the cooked patties to a wire rack to drain excess oil. 6. Mix some mayonnaise with mustard powder or English mustard for extra flavor. 7. Butter the burger buns and toast them. Shred the iceberg lettuce. 8. Assemble the burgers by placing the chicken patty on the bottom bun, topping it with shredded lettuce, and drizzling with the mayo-mustard sauce. Close the burger with the top bun and serve. Enjoy your homemade McChicken Copycat Burger!

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