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  • Quick and Delightful Lemon Cake Recipe

    Quick and Delightful Lemon Cake Recipe

    Quick and Delightful Lemon Cake Recipe

    Table of Contents

    Get ready to savor the deliciousness of a lemon cake that melts in your mouth, and it only takes 5 minutes!

    Ingredients:

    • Zest of 2 lemons
    • 3 eggs
    • 120g sugar
    • 120g flour
    • 6g baking powder
    • 50 ml vegetable oil
    • Juice of 3 lemons
    • 100g sugar
    • 30g cornstarch
    • 250 ml 33% cream
    • 100 ml water with lemon juice
    • 1 tablespoon powdered sugar

    Instructions:

    1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
    2. In a mixing bowl, combine the lemon zest, eggs, and 120g sugar. Mix until the mixture becomes light and fluffy.
    3. Gradually add the flour and baking powder to the egg mixture. Mix until well combined.
    4. Pour in the vegetable oil and continue to mix until the batter is smooth.
    5. Pour the batter into the prepared cake pan and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool.
    6. While the cake is cooling, prepare the lemon syrup. In a saucepan, combine the juice of 3 lemons, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
    7. Once the cake has cooled, poke holes in it with a fork or skewer.
    8. Pour the lemon syrup over the cake, allowing it to soak in.
    9. In a separate bowl, whip the 33% cream until stiff peaks form. Spread the whipped cream over the cake.
    10. Combine the water with lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the whipped cream.
    11. Slice and serve your lemon cake, and enjoy the mouthwatering, melt-in-your-mouth goodness! 1f34b1f3701f60b

      This recipe is sure to satisfy your lemon cake cravings in no time!
  • This recipe is now my fave breakfast ever, and you can take it on the go.

    This recipe is now my fave breakfast ever, and you can take it on the go.

    Ingredients:
    1 package dough (2 cakes)
    4 large eggs
    1/2 cup milk
    1/2 cup shredded cheese (your choice of cheddar, Swiss cheese, or Gruyere)
    1/4 cup diced cooked bacon or ham
    1/4 cup chopped veggies (like spinach, mushrooms, and bell peppers)
    PREPARATION:
    Lightly grease a muffin tin or line it with paper cases to make it easier to release.
    Roll out the dough on a floured work surface and use a cookie cutter or a cookie cutter to form circles slightly larger than the holes in the muffin tin.
    Gently press each circle into the muffin tin, making sure it has the correct shape.
    Mix the eggs and milk well in a bowl. Season with salt and pepper.
    Spread the grated cheese, diced bacon or ham and chopped vegetables evenly over the prepared base.
    Remove from the oven and let cool for a few minutes. Gently run a knife over the edges of the pans to loosen them, then carefully remove the quiches from the pan.
    Enjoy !

  • When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!

    When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!

    Mini Cheesy Onion Rings with Few Carbs
    Yield: around four servings
    Here are the ingredients: – Two big onions, cut into quarter-inch rounds
    paprika, 1 teaspoon – 1 cup almond flour and
    Use half a teaspoon of garlic powder.
    1/8 teaspoon of cayenne pepper (for heat, if desired)
    2 big beaten eggs-Salt and pepper to taste
    2-1/2 cups of grated cheese (cheese, mozzarella, or both)
    What to do:
    Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
    2. Cut the onion pieces into thin discs.
    thirdly, combine the almond flour, paprika, garlic powder, cayenne pepper, salt, and pepper in a shallow dish.
    4. Beat the eggs well in a separate shallow bowl.
    5. Coat each onion disk with the almond flour mixture after dipping it in the egg wash; let excess egg wash to drip off.
    Leave some space between each onion disk before placing them on the baking sheet that has been prepared.
    Seven, coat the discs with shredded cheese, being careful not to let any cheese fall on the baking sheet but rather onto the onions.
    Eight, bake for twelve to fifteen minutes, or until the cheese bubbles and becomes a golden brown color.
    9. After a few minutes of cooling, use a spatula to remove the onion ring chips off the baking sheet.
    Different Approaches and Hints: – Substitute almond flour with low-carb flour of your choice if you’re short on time; however, since coconut flour is quite absorbent, you may need to use less of it than almond flour. – Parmesan adds a pleasant sharpness, and spicy pepper jack adds a zesty twist; you may even use other cheeses to get other tastes.
    – A Incorporate a teaspoon of Italian spice into the almond flour mixture to impart a hint of herbiness to your onion discs.
    – A On weeknights when you’re really pressed for time, make the onion discs ahead of time, put them on a baking sheet, and then bake them when you’re ready to eat. What a wonderful way to save time!
    – A To avoid overbrowning, keep a close check on the onion ring chips during baking, as every oven is somewhat different. They’re at their most delicious when eaten hot and crunchy from the oven!
    Friends, have fun nibbling! Just make sure the carb count doesn’t sneak up on you.
  • Orange Dreamsicle Salad

    Orange Dreamsicle Salad

    Ingredients:
    1 box orange Jell-O
    1 box instant vanilla pudding
    1 cup boiling water
    1/2 cup cold water
    1 Cool Whip 8 oz.
    1 can mandarin oranges 14 oz. , drained
    1 cup mini marshmallows
    Instructions:
    In a large bowl combine orange Jell-O and boiling water.
    Whisk until Jell-o is dissolved.
    Add cold water and allow to chill for 15 minutes in refrigerator.
    Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
    Fold in Cool Whip, mandarin oranges and marshmallows

  • Mixed Berry Yogurt Cups Recipe

    Mixed Berry Yogurt Cups Recipe

    You can personalize them with your favorite fruits and toppings, and they’re really simple to make.
    Simple Greek yogurt, either plain or vanilla flavor, 2 cups
    One cup of chopped fresh mixed berries (e.g., raspberries, blueberries, and strawberries)
    Two tablespoons of honey, or more or less according to preference
    0.5 teaspoons of vanilla essence, if desired
    For garnish, you may use 1/4 cup of chopped nuts or granola.
    Cups made of little plastic or dishes for dessert
    What to do:
    Get the Fruit Ready: 

    Gently run cold water over the fruit. For more even distribution in each cup, chop the bigger berries into smaller pieces.
    While the yogurt is mixing,:
    Mix the Greek yogurt, honey, and vanilla essence in a medium bowl. Make sure to mix everything well until it’s nicely combined.
    Carefully incorporate the cut berries without crushing them by gently folding them in.
    Put the Cups Together:
    Fill little dessert plates or plastic cups with the fruit and yogurt combination. Make sure to fill them full to your liking, but leave a little space for toppings.
    Plating Options:
    For a little more crunch and flavor, top each cup with chopped nuts or granola, if you want.
    Refresh and Present:
    For the best flavor melding and total chilling, put the yogurt cups in the fridge for at least an hour.
    Enjoy cold as a delightful treat or nibble.
    In sum, the creamy texture and delicious blend of sweet and sour tastes in these Mixed Berry Yogurt Cups make them the ideal dessert for any celebration.
    All day long, these yogurt cups may be appreciated for whatever you need them to be: a speedy breakfast, a nutritious snack, or a sweet treat.
    They’re delicious, easy to prepare, and a pleasure to serve, not to mention healthy.
  • These are my most popular bars

    These are my most popular bars

    What you need:
    Number of Ingredients
    Marshmallows in miniature two sets of items
    Melted butter, 2 tablespoons
    Choco chips made with white chocolate two sets of items
    Lemon gumdrops in shades of red and green half a cup
    Here are the directions:
    In a bowl that can be heated in the microwave, mix the marshmallows with the melted butter. Heat for 1–2 minutes at a time, stirring occasionally, until completely smooth.
    To melt white chocolate, place chips in a microwave-safe dish and cook for 30 seconds at a time, stirring after each addition, until completely smooth. 

    Mix all of the ingredients together. Then, top the marshmallow mixture with the melted white chocolate. Mix everything together. Add the gumdrops.
    Support Bars: Cook the mixture in a baking dish lined with parchment paper. Spread out evenly.
    Remove from the fridge and set aside for at least one hour before slicing. Take it out, cut it into bars, and enjoy!
    Have fun!
  • Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent.

    Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent.

    Ingredients
    4 lbs 14 count Chicken Legs or drumsticks
    1/4 cup olive oil, (Use light oil, not extra virgin)
    4 garlic cloves, pressed or minced
    4 Tbsp fresh parsley, finely chopped
    3 Tbsp lemon juice from 1 large lemon
    2 Tbsp dijon mustard
    1 Tbsp salt, (we use fine sea salt)
    1/2 tsp black pepper Instructions⬇️ In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
    Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

    Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
    Recipe Notes

    *For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

    Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.

  • Upside-Down Apple Cake:

    Upside-Down Apple Cake:

    Upside-Down Apple Cake: Recipe You’ll Fall in Love with 

    Apple cake comes in many different forms. It originated in Germany, where it’s known as apfelkuchen and often includes cinnamon, almonds, and nutmeg. This recipe is a bit different but it definitely has all the flavor you’d expect from an apple cake. Because it’s made with fresh apple wedges and a homemade caramel, it not only tastes delicious but also looks great too. Perfect for a special event, and a great dessert for this time of year.

    How to Store Upside-Down Apple Cake

    The apple cake will stay fresh for up to 3 days. Just make sure to store it in an airtight container in the fridge

    • APPLES, SLICED INTO WEDGES 3
    • SUGAR 150g (3/4 cup)
    • BUTTER 220g (2 sticks of butter/8 oz)
    • HONEY 340g (1 cup)
    • BUTTERMILK 180ml (3/4 cup)
    • EGGS 3
    • VANILLA EXTRACT 1 tsp
    • FLOUR 300g (2 1/2 cups)
    • SALT 2 tsp
    • CINNAMON 1 tsp
    • Nutmeg 1 tsp
    • BAKING POWDER 2 ½ tsp

    For caramel

    • SUGAR 100g (1/2 cup)
    • WATER

     

    1. Place the apple wedges in a greased cake tin.
    2. Put the butter in a pot and melt it over a medium heat. Melt the butter and combine it with the eggs, sugar, buttermilk, honey, and vanilla extract.
    3. Mix with a whisk. To make a batter, sift the flour, nutmeg, cinnamon, and salt into the egg mixture and whisk.

    4. Get the caramel ready now.

    5. Place the water and sugar in a pot and set it over medium heat. Cook the mixture until it becomes a golden caramel, stirring occasionally.
    6. Transfer the ready caramel onto the apple slices.Bake for one hour at 170°C (340°F).

    Tips

    If you prefer extra crunch, you can add chopped walnuts or pecans to the caramel and apples, before adding the batter.

    Let it cool for 15 minutes and serve.

  • MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    Taste the luscious, flavorful chicken that will melt in your tongue! Combining the yogurt marinade with the oven cooking method ensures a juicy and delicious result. To suit your tastes, feel free to add more herbs or spices to the marinade. To add a zesty, refreshing flavor to the marinade, you can also add some lemon juice or zest.

    Ingredients for chicken

     

    Regarding the Marinade for Chicken:

    • Four skinless and boneless chicken breasts
    • one cup of Greek yogurt, plain
    • Two tsp olive oil
    • three minced garlic cloves
    • One tsp of dehydrated oregano
    • A single tsp of dried thyme
    • One tsp of smoky paprika
    • To taste, add salt and black pepper.

    For preparing food:

    • two tsp butter
    • Two tsp olive oil

    Guidelines The chicken should be ready for marinating. Prepare the marinade:

    1. In a bowl, mix together Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, dried thyme, salt, and black pepper.

    marinated chicken:

    1. Place the chicken breasts in a sealable plastic bag or a shallow plate. Pour the marinade over the chicken, making careful to coat it well. Once the dish or bag is closed, chill it for at least 30 minutes and up to 4 hours.

    Cooking the chicken:

    1. Get the air fryer warm: Place the air fryer on a 375°F (190°C) setting.

    Take the Chicken Out of the Marinade:

    Allow the marinated chicken to come up to room temperature for approximately fifteen minutes after taking it out of the refrigerator. Heat the butter and olive oil in an air fryer-safe skillet over medium-high heat before searing the chicken. Sear the chicken breasts for two to three minutes on each side, or until a crust forms that is golden brown. In an air fryer: Cook the chicken for 15 to 20 minutes, or until its internal temperature reaches 165°F (74°C), after placing the pan inside the prepared air fryer. Serving: After removing the chicken from the air fryer, let it cool before slicing. Allow it rest for a few minutes before slicing. Serve Hot: Put some sauce on the soft chicken slices.your preferred sides, including roasted veggies, rice, or a crisp salad. The chicken slices will melt in your mouth.

  • Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! ✨

    Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! ✨

    Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! ✨

    Ingredients:
    Coconut Mousse:

    2 gelatin sheets (4g)
    200ml heavy cream
    80g mascarpone
    80g powdered sugar
    120ml coconut milk
    Cocoa Breton Shortbread:

    120g powdered sugar
    140g softened butter
    160g all-purpose flour
    25g unsweetened cocoa powder
    A pinch of sea salt
    1/2 sachet baking powder
    3 egg yolks
    Also:

    Grated coconut
    Gooey Cocoa Spread
    Directions:
    Prepare the Coconut Mousse:

    Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
    Chill in the refrigerator while you prepare the rest.
    Soak the gelatin sheets in a large bowl of cold water.
    Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
    Let it cool a bit, then gently fold it into the whipped cream using a spatula.
    Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
    Place in the freezer for at least 6 hours.
    Make the Breton Shortbreads:

    Mix all the ingredients until you get a dough.
    Let it rest in the refrigerator for 30 minutes.
    On a floured surface, roll out the dough to about an inch in height.
    Cut out circles, then bake for 10 minutes at 180°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
    Let them cool completely.
    Assemble the Domes:

    Remove the domes from the molds and place them on the cocoa shortbreads.
    Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
    Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!
    Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time
    Kcal: 300 kcal | Servings: 6 servings

  • Avocado, Spinach, and Strawberry Smoothie

    Avocado, Spinach, and Strawberry Smoothie

    Ingredients:
    1 ripe avocado 1f951
    1 cup spinach 1f96c
    1 cup fresh strawberries 1f353
    1 banana 1f34c
    1 cup almond milk 1f95b
    1 tablespoon honey or maple syrup 1f36f
    Ice cubes ❄️
    Instructions:
    Blend the Greens: Add spinach and almond milk to your blender, and blend until smooth.
    Add Fruits: Scoop in the avocado, strawberries, and banana.
    Sweeten: Drizzle in the honey or maple syrup for added sweetness.
    Add Ice: Drop in the ice cubes for a chilled, refreshing texture.
    Blend: Blend until smooth and creamy.
    Serve: Pour into a glass, garnish with a strawberry slice if desired, and enjoy your creamy, nutrient-packed smoothie! 1f9511f3531f96c
    This smoothie is a delicious blend of creamy avocado, fresh spinach, and sweet strawberries, perfect for a healthy and satisfying treat!
  • Creamy Pineapple Salad

    Creamy Pineapple Salad

    Ingredients

    • Pineapple Gelatin Mix 85 grams, dry: Adds a tangy pineapple flavor.
    • Thawed Whipped Topping 227 grams / 8 oz.: Provides a light, fluffy texture.
    • 4 % Fat Cottage Cheese 454 grams / 16 oz.: Adds creaminess and richness.
    • Canned Pineapple 1 can, 397 grams / 14 oz., drained: Adds refreshing sweetness.
    • Mini Marshmallows 125 grams / 1 cup: Adds a fun, chewy texture.

    Instructions

    • Combine the thawed whipped topping and dry pineapple gelatin mix in a sizable bowl. Blend the ingredients using a rubber spatula, ensuring you scrape the bowl’s sides.
    • Fold in the cottage cheese, mixing it in until well combined.
    • Next, add the drained pineapple pieces and mini marshmallows to the bowl. Carefully blend until all elements are well distributed.
    • Either chill the salad in the fridge until you’re ready to serve or serve immediately. Enjoy this luscious, creamy pineapple fluff salad!

    Notes

    Feel free to add in some nuts for an extra crunch or substitute the pineapple with another fruit for a different flavor profile. Whatever you choose, this Scrumptious Creamy Pineapple Salad is sure to satisfy!

    Indulge in the fruity, creamy delight of this Scrumptious Creamy Pineapple Salad. It’s the perfect dessert for any occasion. Enjoy it on a summer’s day for a refreshing treat or serve it at your next get-together. Everyone will love it!

  • Rich and Creamy Potato Soup

    Rich and Creamy Potato Soup

    Ingredients

    • 1 30 oz bag frozen hash-brown potatoes (cubed)
    • 2 14 oz cans chicken broth
    • 1 10.75 oz can cream of chicken soup
    • 1/2 c chopped yellow onions
    • 1/4 tsp ground black pepper (more to taste)
    • 1 8 oz package cream cheese (softened)
    • Optional Toppings: cheese bacon, sliced green onions

    Instructions

    • Combine Ingredients: Place the potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper. Into a slow cooker.
    • Cook: Cover. And set the slow cooker to low. Let it cook for 5-6 hours. Or until the potatoes start to fall apart.
    • Add Cream Cheese: Thirty minutes before the cooking time ends. Add the softened cream cheese. To the slow cooker. Stir occasionally. Until the cream cheese is completely melted. And mixed into the soup.
    • Serve: Ladle the soup into bowls. And add optional toppings like cheese, bacon, or sliced green onions if desired.
    • Enjoy your delicious. And creamy homemade soup!

    Notes

    To adapt this Rich and Creamy Potato Soup recipe for a gluten-free diet. You can easily make a few tweaks. First, ensure that the chicken broth. And cream of chicken soup you use. Are labeled gluten-free. As these products often contain gluten. Additionally, instead of traditional cream of chicken soup. Consider using a gluten-free thickening agent. Like cornstarch. Or a gluten-free flour blend. Mixed with a bit of milk or cream. This will help you achieve. The creamy consistency. Without compromising on taste. Or texture.
  • Cheesy Taco Lasagna Bake

    Cheesy Taco Lasagna Bake

    Ingredients

    • 12 oven-ready lasagna noodles
    • 1 lb lean ground beef
    • 1 1-ounce package Old El Paso taco seasoning, (or homemade taco seasoning)
    • 1 egg
    • 1 15-ounce carton ricotta cheese
    • 4 c 1 lb shredded cheddar cheese
    • 1 24-ounce jar chunky salsa
    • Optional toppings: sour cream green onions, diced tomatoes

    Instructions

    • Preheat the Oven: Set your oven to 350 degrees F.
    • Cook the Beef: In a large skillet over medium heat. Cook the ground beef. Until it’s no longer pink. Drain any excess grease. Then mix in the taco seasoning. And set aside.
    • Mix Ricotta and Egg: In a small bowl. Beat the egg into the ricotta cheese. Until smooth.

    Assemble the Lasagna:

    • Layer 4 lasagna noodles in the bottom of a 9×13-inch baking dish.
    • Spread 1/3 of the ricotta mixture over the noodles.
    • Add 1/3 of the seasoned beef on top of the ricotta.
    • Pour 1/3 of the salsa over the beef.
    • Sprinkle 1/3 of the cheddar cheese over the salsa.
    • Repeat these layers two more times.
    • Bake: Cover the dish with aluminum foil. And bake for 30-40 minutes. Or until the lasagna is hot. And bubbly. Remove the foil. And bake for an additional 5 minutes. To slightly brown the top.
    • Rest and Serve: Let the lasagna stand. For 10 minutes. After baking. This helps the layers set. Making it easier to cut. Serve with optional toppings like sour cream, green onions, and diced tomatoes if desired.
    • Enjoy your delicious Cheesy Taco Lasagna Bake!

    Notes

    To make our Cheesy Taco Lasagna Bake gluten-free. Simply swap out traditional lasagna noodles. For gluten-free ones. Ensuring they’re labeled as ‘oven-ready’. For convenience. Additionally, opt for a certified gluten-free taco seasoning blend. Or create your own. Using pure spices. To infuse the dish. With that beloved taco flavor. Without any gluten additives. With these simple adjustments. Everyone can savor the hearty layers of seasoned beef, creamy ricotta, and gooey cheddar cheese. Topped with chunky salsa. And optional toppings. Guilt-free. And full of flavor. Enjoy the comforting goodness of this gluten-free twist on a classic favorite!
  • Southern Fried Chicken Batter

    Southern Fried Chicken Batter

    Ingredients

    • Skinless Chicken 750 grams: Provides a lean, tender base for the fried chicken.
    • Eggs 2 large, beaten: Helps the batter stick to the chicken and creates a crispy coating.
    • Whole Milk 240 ml / 1 cup: Adds moisture and helps tenderize the chicken.
    • Vegetable Oil 240 ml / 1 cup: For frying, ensures a crispy and golden-brown finish.
    • Flour 475 grams / 2 cups: Forms the base of the batter for a crunchy coating.
    • Chili Powder 15 grams / 1 tbsp: Adds a mild heat and rich color.
    • Garlic Powder 15 grams / 1 tbsp: Infuses the batter with a robust garlic flavor.
    • Paprika 5 grams / 1 tsp: Adds a subtle smokiness and enhances color.
    • Soy Sauce 15 ml / 1 tbsp: Provides a savory, umami flavor.
    • Salt and Pepper to taste: Essential for seasoning the chicken.
    • Crispy and delicious Southern Fried Chicken

    Instructions

    • 1- In a medium bowl, whisk two large eggs until smooth.
    • 2- Add milk to the beaten eggs and continue whisking until well mixed.
    • 3- In a resealable bag, combine flour, chili powder, garlic powder, salt, and pepper. Shake until the ingredients are well distributed.
    • 4- Place the chicken in the bag, seal it, and shake until the chicken pieces are fully coated in the flour mixture.
    • 5- Refrigerate the coated chicken overnight to marinate.
    • 6- Remove the chicken from the bag and dip each piece first in the milk, then the soy sauce, and finally in the beaten egg.
    • 7- Heat enough oil in a skillet to submerge the chicken pieces, and heat until it starts to bubble.
    • 8- Fry the coated chicken pieces until they turn golden brown.
    • 9- Place the fried chicken on a plate lined with paper towels to drain excess oil.
    • 10- Serve your delicious southern fried chicken with a side of mixed vegetables. Enjoy!

    Notes

    Marinating the chicken overnight in the refrigerator allows the flavors to penetrate deeper into the chicken, making it even more delicious! This Best Southern Fried Chicken Batter recipe is a tried and tested family favorite. With its perfect balance of flavors and crispy coating, it’s sure to win over even the pickiest of eaters.

    This Best Southern Fried Chicken Batter recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!

    Try this Southern Fried Chicken recipe today!