by "Arch Duke Maxyenko, Shit Talk Extraordinaire" (arch-duke-maxyenko)
Published 05/31/2017 at 20:32
by "Arch Duke Maxyenko, Shit Talk Extraordinaire" (arch-duke-maxyenko)
Published 05/31/2017 at 20:32
Tags: foodlopnik
STARS: 5
As a recent citizen of the Commonwealth of Kentucky and member of Team Duck, I figured that I needed my very own chicken recipe. So I made one up today and decided to share it with you, because I’m not a selfish prick eating chicken parmesan.
First thing is a list of ingredients, I suppose. Well, what you need is chicken, I used Tyson chicken tenders, you can use whatever chicken parts that you desire. For the dry ingredients: Sriracha seasoning, Magic Dust, Salt, and Red Pepper Flakes. You will also need olive oil. Mix in a large bowl a couple of tablespoons of the Sriracha seasoning, about three tablespoons of the Magic Dust, a generous sprinkling of red pepper flakes, and just a bit of salt. Pour in enough olive oil to make a sauce and whisk together. Add in your chicken and mix it all until the chicken bits are thoroughly coated.
Cover the bowl and place in the refrigerator. Let it marinate for 4-6 hours while you go back to work. Fire up the grill and use mesquite lump charcoal or gas if you’re a worthless panty. George Foreman grill’s are right out. Grill until done and put them on a plate or foil or whatever, who cares. Let sit for a couple of minutes and enjoy.
Hopefully you like spicy food and make sure that you have a thermometer so that you don’t undercook the chicken and get food poisoning like some asshole.
"The Opponaut formerly known as MattP123" (mattp123)
05/31/2017 at 20:45, STARS: 1
I have the same Corelle plates.
"SnapUndersteer, Italian Spiderman" (dasborgen)
05/31/2017 at 21:08, STARS: 1
I like chicken
"Frank Grimes" (FrankGrimes)
05/31/2017 at 22:00, STARS: 0
no brine :(
"phenotyp" (phenotyp)
05/31/2017 at 23:03, STARS: 0
Oh man. Over the past year I’ve been cooking 3-5 chicken breasts (or occasionally roasting a whole bird) on sundays, and parting them out for lunches and dinners throughout the week.
Even my then-three-year-old daughter randomly said: “my dada makes really good food!”
Can I let you in on a little secret? Buy the good chicken breasts. Y’know, not the factory farm ones. Huge difference. Second thing? Pickle brine. With lots of garlic. And add some salt. Marinate in that for an hour or two, regardless what flavor you’re aiming for at the end—just cook that shit on. Sear on cast iron all around, then cook for an hour or two on indirect heat. Perfect every time. Like people will ask you if you’re a wizard good.
"Arch Duke Maxyenko, Shit Talk Extraordinaire" (arch-duke-maxyenko)
05/31/2017 at 23:07, STARS: 0
I don’t like brined chicken
"phenotyp" (phenotyp)
05/31/2017 at 23:13, STARS: 0
Then skip it. But the cast iron sear is key.
"Stef Schrader" (stefschrader)
06/01/2017 at 01:29, STARS: 0
I would eat the crap out of this (but don’t have a grill).
"Stef Schrader" (stefschrader)
06/01/2017 at 01:29, STARS: 0
#TeamChicke—WAIT
NO
NOT LIKE THIS
"Stef Schrader" (stefschrader)
06/01/2017 at 01:29, STARS: 1
OOOOOH CHEEEEESE!!!
"pip bip - choose Corrour" (hhgttg69)
06/01/2017 at 06:34, STARS: 0
gib!
"SnapUndersteer, Italian Spiderman" (dasborgen)
06/01/2017 at 09:00, STARS: 0
wait....I don’t get that reference
"SnapUndersteer, Italian Spiderman" (dasborgen)
06/01/2017 at 09:01, STARS: 0
you need a grill
"Arch Duke Maxyenko, Shit Talk Extraordinaire" (arch-duke-maxyenko)
06/01/2017 at 12:53, STARS: 0
What kind of self-respectin Texan doesn’t have a grill?
"Arch Duke Maxyenko, Shit Talk Extraordinaire" (arch-duke-maxyenko)
06/01/2017 at 12:53, STARS: 0
You should try it