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Zach Choi

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#tiktokfood #asmr Air Fryer S'mores Cookies 🍫🍪 Ingredients Pilsbury Chocolate Chip Cookie Dough Graham Crackers Hersheys Chocolate Jumbo Marshmallows Method 1. In the air fryer, layer the Graham Crackers, Chocolate, Marshmallows. 2. Take out (3) pre-cut cookies and flatten them together and drape them over the graham cracker stack. 3. Set the air fryer to 350F and cook for 10 minutes. 4. Let rest for 12 minutes to get the best gooey chocolate marshmallow pull!

#tiktokfood #asmr Air Fryer S'mores Cookies 🍫🍪 Ingredients Pilsbury Chocolate Chip Cookie Dough Graham Crackers Hersheys Chocolate Jumbo Marshmallows Method 1. In the air fryer, layer the Graham Crackers, Chocolate, Marshmallows. 2. Take out (3) pre-cut cookies and flatten them together and drape them over the graham cracker stack. 3. Set the air fryer to 350F and cook for 10 minutes. 4. Let rest for 12 minutes to get the best gooey chocolate marshmallow pull!

3,300,000 views

#tiktokfood #asmr Creamy Garlic & Chili Cheddar Ramen 🍜 Serves 2 INGREDIENTS 2 instant ramen cakes, seasoning packets removed 1½ tbsp unsalted butter 5 garlic cloves, finely chopped 2 green onions, sliced (whites and greens separated) ½ cup heavy cream 2 tsp chili oil, plus extra for serving 2½ tsp soy sauce 1 tsp rice vinegar ¾ tsp chicken bouillon powder ½ tsp brown sugar ¼ tsp garlic powder ¼ tsp black pepper ½ cup freshly grated cheddar ½ tsp toasted sesame oil ¾ cup reserved noodle water, used as needed Toasted sesame seeds and optional chopped chives METHOD 1. Mix the cream, chili oil, soy sauce, vinegar, bouillon, brown sugar, garlic powder and pepper in a small bowl. 2. Boil the ramen until the strands separate but still have a little bite. Save ¾ cup of the cooking water before draining. 3. Melt the butter in a large skillet over medium-low heat. Stir in the garlic and green onion whites for about 45 seconds, keeping the garlic pale. Add the cream mixture and ¼ cup of the noodle water. Let it gently bubble around the edges for 1–2 minutes. 4. Reduce the heat to low and stir in the cheddar a little at a time until smooth. Keep the sauce below a boil. 5. Add the noodles and toss until cooked through and coated. Loosen with a splash of reserved water as needed. Remove from the heat, then stir in the sesame oil and half the green onion greens. Finish with the remaining green onion, sesame seeds, optional chives and an extra drizzle of chili oil. Serve immediately!

#tiktokfood #asmr Creamy Garlic & Chili Cheddar Ramen 🍜 Serves 2 INGREDIENTS 2 instant ramen cakes, seasoning packets removed 1½ tbsp unsalted butter 5 garlic cloves, finely chopped 2 green onions, sliced (whites and greens separated) ½ cup heavy cream 2 tsp chili oil, plus extra for serving 2½ tsp soy sauce 1 tsp rice vinegar ¾ tsp chicken bouillon powder ½ tsp brown sugar ¼ tsp garlic powder ¼ tsp black pepper ½ cup freshly grated cheddar ½ tsp toasted sesame oil ¾ cup reserved noodle water, used as needed Toasted sesame seeds and optional chopped chives METHOD 1. Mix the cream, chili oil, soy sauce, vinegar, bouillon, brown sugar, garlic powder and pepper in a small bowl. 2. Boil the ramen until the strands separate but still have a little bite. Save ¾ cup of the cooking water before draining. 3. Melt the butter in a large skillet over medium-low heat. Stir in the garlic and green onion whites for about 45 seconds, keeping the garlic pale. Add the cream mixture and ¼ cup of the noodle water. Let it gently bubble around the edges for 1–2 minutes. 4. Reduce the heat to low and stir in the cheddar a little at a time until smooth. Keep the sauce below a boil. 5. Add the noodles and toss until cooked through and coated. Loosen with a splash of reserved water as needed. Remove from the heat, then stir in the sesame oil and half the green onion greens. Finish with the remaining green onion, sesame seeds, optional chives and an extra drizzle of chili oil. Serve immediately!

6,000,000 views

Chocolate Chip Cookie Balls 🍪✨ Prep: 15m | Freeze: 30m | Serves: 12-15 balls Ingredients: The Cookie Dough Base: 1 cup heat-treated flour (or oat flour) 1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 tbsp milk or heavy cream 1 tsp vanilla extract 1/2 tsp salt 1/2 cup mini chocolate chips The Shell & Topping: 1 cup dark or milk chocolate melting wafers 1 tsp coconut oil Flaky sea salt (for finishing) Instructions: 1. Heat-treat flour in the microwave for 50–60 seconds (reaching 165°F) to ensure it is safe to consume raw. Let cool completely. 2. Beat softened butter, brown sugar, and granulated sugar together until smooth and creamy. Mix in milk, vanilla, and salt. 3. Fold in the heat-treated flour until a smooth dough forms, then stir in mini chocolate chips. 4. Roll the cookie dough into bite-sized balls and press them firmly into the cavities of a round silicone mold. Pop them out of the mold and set them aside. 5. Melt the chocolate wafers with coconut oil in 30-second microwave bursts until smooth. 6. Spoon a pool of melted chocolate into each cavity of the clean silicone mold. 7. Place a cookie ball upside down directly into the melted chocolate in each cavity, pressing down slightly so the chocolate rises up around the sides. 8. Chill in the freezer for 20–30 minutes until fully set, pop out of the silicone mold, and sprinkle with flaky sea salt. #recipe #asmr #cooking

Chocolate Chip Cookie Balls 🍪✨ Prep: 15m | Freeze: 30m | Serves: 12-15 balls Ingredients: The Cookie Dough Base: 1 cup heat-treated flour (or oat flour) 1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 tbsp milk or heavy cream 1 tsp vanilla extract 1/2 tsp salt 1/2 cup mini chocolate chips The Shell & Topping: 1 cup dark or milk chocolate melting wafers 1 tsp coconut oil Flaky sea salt (for finishing) Instructions: 1. Heat-treat flour in the microwave for 50–60 seconds (reaching 165°F) to ensure it is safe to consume raw. Let cool completely. 2. Beat softened butter, brown sugar, and granulated sugar together until smooth and creamy. Mix in milk, vanilla, and salt. 3. Fold in the heat-treated flour until a smooth dough forms, then stir in mini chocolate chips. 4. Roll the cookie dough into bite-sized balls and press them firmly into the cavities of a round silicone mold. Pop them out of the mold and set them aside. 5. Melt the chocolate wafers with coconut oil in 30-second microwave bursts until smooth. 6. Spoon a pool of melted chocolate into each cavity of the clean silicone mold. 7. Place a cookie ball upside down directly into the melted chocolate in each cavity, pressing down slightly so the chocolate rises up around the sides. 8. Chill in the freezer for 20–30 minutes until fully set, pop out of the silicone mold, and sprinkle with flaky sea salt. #recipe #asmr #cooking

1,800,000 views

#tiktokdood #asmr #recipe Cinnamon Apple Pull-Apart Bread 🍎✨ Save this for your next weekend treat! Fluffy biscuit dough stuffed with skillet-caramelized apples, layered accordion-style, and finished with a velvety half-and-half glaze. INGREDIENTS Caramelized Apple Filling: * 2-3 medium crisp apples (Granny Smith or Honeycrisp), diced * 1 tbsp lemon juice * 2 tbsp unsalted butter * 1/3 cup light brown sugar, packed * 1 tsp ground cinnamon * 1/4 tsp ground nutmeg * Pinch of salt * Slurry: 1 tbsp cornstarch + 2 tbsp cold water * 1 tsp vanilla extract Bread Assembly: * 1 can (8 ct) refrigerated biscuit dough (e.g. Pillsbury Grands!) * 1/4 cup unsalted butter, melted * 1/2 cup granulated white sugar + 1 tsp cinnamon (mixed) Creamy Glaze: * 1 cup powdered sugar * 2-3 tbsp half-and-half * 1/2 tsp vanilla extract * Pinch of salt * 1 tbsp melted butter (optional) INSTRUCTIONS 1. Prep & Cook Apples: Toss diced apples with lemon juice. Melt 2 tbsp butter in a skillet over medium-low heat.Add apples and cook for 3-4 mins until slightly softened. 2. Caramelize: Lower heat to low. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook 2 mins until bubbling.Stir in cornstarch slurry and cook 1-2 mins until thick and glossy. Remove from heat, stir in vanilla, and cool completely! 3. Prep Dough: Preheat oven to 325 F (if using a glass pan) or 350 F (metal pan). Line a 9x5 loaf pan with parchment paper. Split each of the 8 biscuits horizontally into 2 thin discs (16 total). 4. Assembly: Brush discs lightly with melted butter and coat in cinnamon-sugar. Sandwich about 1 tbsp cooled apples between pairs of discs. Stack stuffed biscuit pairs upright (accordion-style) in your lined loaf pan. Top with remaining apples and sugar! 5. Bake: Bake for 25 mins. Loosely tent foil over the top, then bake for another 15-25 mins (40-50 mins total) until center dough is fully cooked. 6. Glaze & Serve: Whisk icing ingredients until smooth. Rest bread in pan for 10 mins, lift out using parchment handles, drizzle icing over warm top, and pull apart at 12-15 mins for maximum gooiness!

#tiktokdood #asmr #recipe Cinnamon Apple Pull-Apart Bread 🍎✨ Save this for your next weekend treat! Fluffy biscuit dough stuffed with skillet-caramelized apples, layered accordion-style, and finished with a velvety half-and-half glaze. INGREDIENTS Caramelized Apple Filling: * 2-3 medium crisp apples (Granny Smith or Honeycrisp), diced * 1 tbsp lemon juice * 2 tbsp unsalted butter * 1/3 cup light brown sugar, packed * 1 tsp ground cinnamon * 1/4 tsp ground nutmeg * Pinch of salt * Slurry: 1 tbsp cornstarch + 2 tbsp cold water * 1 tsp vanilla extract Bread Assembly: * 1 can (8 ct) refrigerated biscuit dough (e.g. Pillsbury Grands!) * 1/4 cup unsalted butter, melted * 1/2 cup granulated white sugar + 1 tsp cinnamon (mixed) Creamy Glaze: * 1 cup powdered sugar * 2-3 tbsp half-and-half * 1/2 tsp vanilla extract * Pinch of salt * 1 tbsp melted butter (optional) INSTRUCTIONS 1. Prep & Cook Apples: Toss diced apples with lemon juice. Melt 2 tbsp butter in a skillet over medium-low heat.Add apples and cook for 3-4 mins until slightly softened. 2. Caramelize: Lower heat to low. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook 2 mins until bubbling.Stir in cornstarch slurry and cook 1-2 mins until thick and glossy. Remove from heat, stir in vanilla, and cool completely! 3. Prep Dough: Preheat oven to 325 F (if using a glass pan) or 350 F (metal pan). Line a 9x5 loaf pan with parchment paper. Split each of the 8 biscuits horizontally into 2 thin discs (16 total). 4. Assembly: Brush discs lightly with melted butter and coat in cinnamon-sugar. Sandwich about 1 tbsp cooled apples between pairs of discs. Stack stuffed biscuit pairs upright (accordion-style) in your lined loaf pan. Top with remaining apples and sugar! 5. Bake: Bake for 25 mins. Loosely tent foil over the top, then bake for another 15-25 mins (40-50 mins total) until center dough is fully cooked. 6. Glaze & Serve: Whisk icing ingredients until smooth. Rest bread in pan for 10 mins, lift out using parchment handles, drizzle icing over warm top, and pull apart at 12-15 mins for maximum gooiness!

227,600 views

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Chicken Parmesan 🧀🍗 Prep: 10m | Cook: 10m | Serves: 1-2 Ingredients: The Cutlet: 1 large chicken breast (butterflied & pounded even) Rub: 1 tsp garlic powder, ½ tsp black pepper, salt to taste Breading: 1/4 cup flour | 2 beaten eggs | 1 cup Panko + 1 tsp dried parsley Oil for frying Sauce & Cheese: 1.5 cups marinara sauce 1 cup shredded mozzarella Method: 1. Pre-heat Oven to 350F. 2. Prep & Season: Butterfly chicken, pound even, and rub thoroughly with garlic powder, pepper, and salt. 3. Bread: Dredge in flour ➔ submerge in egg ➔ press firmly into parsley-Panko. 4. Fry: Cook in hot oil (or deep fry) for 3–4 mins per side until deep golden (165°F). Move to a wire rack. 5. Melt: Spread marinara on an oven-safe plate, cover with mozzarella, and bake until mozzarella cheese is melted. Broil for last 3-4 minutes until bubbly and browned. 6. Pour-Over: Drop cutlet onto the hot plate and slide the molten cheese and sauce over the top. Serve immediately! #asmr #recipe #cooking #foodtok

Chicken Parmesan 🧀🍗 Prep: 10m | Cook: 10m | Serves: 1-2 Ingredients: The Cutlet: 1 large chicken breast (butterflied & pounded even) Rub: 1 tsp garlic powder, ½ tsp black pepper, salt to taste Breading: 1/4 cup flour | 2 beaten eggs | 1 cup Panko + 1 tsp dried parsley Oil for frying Sauce & Cheese: 1.5 cups marinara sauce 1 cup shredded mozzarella Method: 1. Pre-heat Oven to 350F. 2. Prep & Season: Butterfly chicken, pound even, and rub thoroughly with garlic powder, pepper, and salt. 3. Bread: Dredge in flour ➔ submerge in egg ➔ press firmly into parsley-Panko. 4. Fry: Cook in hot oil (or deep fry) for 3–4 mins per side until deep golden (165°F). Move to a wire rack. 5. Melt: Spread marinara on an oven-safe plate, cover with mozzarella, and bake until mozzarella cheese is melted. Broil for last 3-4 minutes until bubbly and browned. 6. Pour-Over: Drop cutlet onto the hot plate and slide the molten cheese and sauce over the top. Serve immediately! #asmr #recipe #cooking #foodtok

1,200,000 views • 10 hours ago

Sweet Chili Garlic Chicken Tenders 🍗🔥 Prep: 30m | Cook: 6m | Serves: 4 Ingredients: Cooking oil for frying Chicken Marinade & Wet Dip: 1 lb chicken tenderloins 1 1/4 cups buttermilk 1 tbsp fresh lemon juice 1 tbsp soy sauce 3 tbsp hot sauce 3/4 tsp garlic powder 3/4 tsp onion powder 3/4 tsp smoked paprika 1/4 tsp ground black pepper Kosher salt to taste Crispy Dry Coating: 1 3/4 cups all-purpose flour 1/4 cup cornstarch 1 1/2 tbsp baking powder 3/4 tsp garlic powder 3/4 tsp onion powder 3/4 tsp smoked paprika 1/4 tsp ground black pepper Kosher salt to taste Sticky Chili Garlic Glaze: 1/2 cup honey 1 tbsp tomato ketchup 2 tsp soy sauce 2 tsp fresh lemon juice 3 tbsp hot sauce 2 tsp Asian garlic chili paste 2.5 cloves garlic, minced 1 tbsp unsalted butter, chilled Kosher salt to taste Homemade Ranch Dip: 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp buttermilk 3/4 tsp garlic powder 3/4 tsp onion powder 1/2 tsp dried parsley flakes 1/2 tsp dried dill weed 1/2 tsp ground black pepper 3/4 tsp fresh lemon juice Kosher salt to taste Instructions: 1. Whisk buttermilk, lemon juice, soy sauce, hot sauce, and seasonings in a bowl. Add chicken and marinate at least 30 minutes. 2. In a shallow dish, whisk flour, cornstarch, baking powder, and dry coating seasonings together. 3. Dredge chicken in flour mixture, dip back into buttermilk marinade, and coat again in flour. Rest 5 minutes. 4. Fry tenders in 350°F oil for 4 to 6 minutes until golden and 165°F internally. Drain on a wire rack. 5. Simmer glaze ingredients (except butter) in a small pan over medium-low heat until glossy. Remove from heat and whisk in cold butter. Brush over tenders. 6. Whisk all ranch ingredients in a bowl until smooth. Serve chilled with hot tenders. #recipe #cooking #asmr

Sweet Chili Garlic Chicken Tenders 🍗🔥 Prep: 30m | Cook: 6m | Serves: 4 Ingredients: Cooking oil for frying Chicken Marinade & Wet Dip: 1 lb chicken tenderloins 1 1/4 cups buttermilk 1 tbsp fresh lemon juice 1 tbsp soy sauce 3 tbsp hot sauce 3/4 tsp garlic powder 3/4 tsp onion powder 3/4 tsp smoked paprika 1/4 tsp ground black pepper Kosher salt to taste Crispy Dry Coating: 1 3/4 cups all-purpose flour 1/4 cup cornstarch 1 1/2 tbsp baking powder 3/4 tsp garlic powder 3/4 tsp onion powder 3/4 tsp smoked paprika 1/4 tsp ground black pepper Kosher salt to taste Sticky Chili Garlic Glaze: 1/2 cup honey 1 tbsp tomato ketchup 2 tsp soy sauce 2 tsp fresh lemon juice 3 tbsp hot sauce 2 tsp Asian garlic chili paste 2.5 cloves garlic, minced 1 tbsp unsalted butter, chilled Kosher salt to taste Homemade Ranch Dip: 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp buttermilk 3/4 tsp garlic powder 3/4 tsp onion powder 1/2 tsp dried parsley flakes 1/2 tsp dried dill weed 1/2 tsp ground black pepper 3/4 tsp fresh lemon juice Kosher salt to taste Instructions: 1. Whisk buttermilk, lemon juice, soy sauce, hot sauce, and seasonings in a bowl. Add chicken and marinate at least 30 minutes. 2. In a shallow dish, whisk flour, cornstarch, baking powder, and dry coating seasonings together. 3. Dredge chicken in flour mixture, dip back into buttermilk marinade, and coat again in flour. Rest 5 minutes. 4. Fry tenders in 350°F oil for 4 to 6 minutes until golden and 165°F internally. Drain on a wire rack. 5. Simmer glaze ingredients (except butter) in a small pan over medium-low heat until glossy. Remove from heat and whisk in cold butter. Brush over tenders. 6. Whisk all ranch ingredients in a bowl until smooth. Serve chilled with hot tenders. #recipe #cooking #asmr

19,500,000 views • 6 days ago

Soy Garlic Fried Chicken Tenders 🧄🥢 Prep time: 30 minutes | Cook time: 6 minutes | Servings: 4 Ingredients Chicken and Marinade: 1 lb chicken tenderloins 1-1/2 cups buttermilk 1 tbsp fresh lemon juice 1 tbsp soy sauce 1 tsp garlic powder 1 tsp onion powder 1/2 tsp ginger powder 1/4 tsp ground black pepper Kosher salt to taste Crispy Breading: 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 1/2 tbsp baking powder 1 tsp garlic powder 1 tsp onion powder 1/4 tsp ground black pepper Kosher salt to taste Neutral oil for frying Soy Garlic Glaze: 1/2 cup low sodium soy sauce 1 tbsp butter 1/4 cup dark brown sugar packed 1/4 cup mirin 2 tbsp honey 1 tbsp rice vinegar 1 tbsp sesame oil 6 cloves fresh garlic, finely minced 1 tsp fresh ginger, finely grated 1 tbsp cornstarch 2 tbsp cold water 1/2 tsp cracked black pepper Cooling Garlic Sesame Dip: 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp buttermilk 1 tsp garlic powder 1/2 tsp toasted sesame oil 1/2 tsp toasted sesame seeds 1/2 tsp ground black pepper 3/4 tsp fresh lemon juice Kosher salt to taste Instructions 1. Marinate the Chicken: Place the chicken tenderloins in a medium bowl. Pour in buttermilk, lemon juice, soy sauce,garlic powder, onion powder, ginger powder, black pepper, and kosher salt, then whisk everything together, ensuring the chicken is fully submerged. Cover and refrigerate for at least 30 minutes. 2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and kosher salt until evenly mixed. 3. Make the Soy Garlic Glaze: In a small saucepan over medium heat, whisk together butter, soy sauce, brown sugar, mirin, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Bring to a gentle simmer. In a small cup, whisk cornstarch and cold water together until smooth, then pour slurry into simmering sauce while whisking. Simmer on medium low for 2 to 3 minutes until thick and glossy. Remove from heat and set aside to cool slightly. 4. Dredge and Double Coat: Remove a chicken tenderloin from buttermilk marinade, letting excess drip off. Dredge completely in flour mixture, dip back into buttermilk marinade, and coat thoroughly in flour mixture a second time. Transfer to a baking sheet and let rest for 5 minutes so crust adheres. 5. Fry the Tenders: Heat 2 inches of oil in a deep skillet or heavy pot to 350 degrees F. Fry chicken tenders in batches for 4 to 6 minutes, flipping halfway through, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack to drain for 1 to 2 minutes. 6. Mix the Dip, Glaze, and Serve: In a bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, sesame oil, sesame seeds, black pepper, lemon juice, and salt until smooth. Brush or toss warm fried tenders generously with Soy Garlic Glaze and serve immediately alongside chilled dip. #recipe #cooking #asmr #foodtok

Soy Garlic Fried Chicken Tenders 🧄🥢 Prep time: 30 minutes | Cook time: 6 minutes | Servings: 4 Ingredients Chicken and Marinade: 1 lb chicken tenderloins 1-1/2 cups buttermilk 1 tbsp fresh lemon juice 1 tbsp soy sauce 1 tsp garlic powder 1 tsp onion powder 1/2 tsp ginger powder 1/4 tsp ground black pepper Kosher salt to taste Crispy Breading: 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 1/2 tbsp baking powder 1 tsp garlic powder 1 tsp onion powder 1/4 tsp ground black pepper Kosher salt to taste Neutral oil for frying Soy Garlic Glaze: 1/2 cup low sodium soy sauce 1 tbsp butter 1/4 cup dark brown sugar packed 1/4 cup mirin 2 tbsp honey 1 tbsp rice vinegar 1 tbsp sesame oil 6 cloves fresh garlic, finely minced 1 tsp fresh ginger, finely grated 1 tbsp cornstarch 2 tbsp cold water 1/2 tsp cracked black pepper Cooling Garlic Sesame Dip: 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp buttermilk 1 tsp garlic powder 1/2 tsp toasted sesame oil 1/2 tsp toasted sesame seeds 1/2 tsp ground black pepper 3/4 tsp fresh lemon juice Kosher salt to taste Instructions 1. Marinate the Chicken: Place the chicken tenderloins in a medium bowl. Pour in buttermilk, lemon juice, soy sauce,garlic powder, onion powder, ginger powder, black pepper, and kosher salt, then whisk everything together, ensuring the chicken is fully submerged. Cover and refrigerate for at least 30 minutes. 2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and kosher salt until evenly mixed. 3. Make the Soy Garlic Glaze: In a small saucepan over medium heat, whisk together butter, soy sauce, brown sugar, mirin, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Bring to a gentle simmer. In a small cup, whisk cornstarch and cold water together until smooth, then pour slurry into simmering sauce while whisking. Simmer on medium low for 2 to 3 minutes until thick and glossy. Remove from heat and set aside to cool slightly. 4. Dredge and Double Coat: Remove a chicken tenderloin from buttermilk marinade, letting excess drip off. Dredge completely in flour mixture, dip back into buttermilk marinade, and coat thoroughly in flour mixture a second time. Transfer to a baking sheet and let rest for 5 minutes so crust adheres. 5. Fry the Tenders: Heat 2 inches of oil in a deep skillet or heavy pot to 350 degrees F. Fry chicken tenders in batches for 4 to 6 minutes, flipping halfway through, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack to drain for 1 to 2 minutes. 6. Mix the Dip, Glaze, and Serve: In a bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, sesame oil, sesame seeds, black pepper, lemon juice, and salt until smooth. Brush or toss warm fried tenders generously with Soy Garlic Glaze and serve immediately alongside chilled dip. #recipe #cooking #asmr #foodtok

4,900,000 views • 2 days ago

Garlic Parmesan Hash Browns 🥔🧀 Prep: 15m | Cook: 15m | Serves: 3-4 Ingredients: The Hash Browns: 4 large Russet potatoes 4 tbsp cornstarch 6 oz shredded cheddar cheese 3/4 cup freshly grated Parmesan cheese 1 1/2 tbsp garlic powder 1 tbsp onion powder 1 tsp paprika 1 tsp black pepper Salt to taste Oil for frying The Sauce: 1/2 cup mayonnaise 1–2 cloves garlic, freshly grated 1 tbsp garlic powder 1 tbsp lemon juice 1/2 tsp paprika 1/2 tsp black pepper Salt to taste For Garnish: Freshly grated Parmesan cheese Fresh parsley, chopped Instructions: 1. Peel the potatoes. Add them to a pot of cold salted water and boil for about 8 minutes, just until they are partially cooked and still firm in the center. Drain very well and let cool until easy to handle. Pat down surface with paper towel. Grate using the large holes of a box grater. 2. In a large bowl, combine the grated potatoes, cornstarch, Parmesan cheese, cheddar cheese, garlic powder, onion powder, paprika, black pepper, and salt. Gently mix until evenly combined. 3. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. 4. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. 5. Transfer the hash browns to a wire rack or paper towel-lined plate to let excess oil drain. 6. In a small bowl, combine the mayonnaise, freshly grated garlic, garlic powder, lemon juice, paprika, black pepper, and salt. Mix until smooth and creamy, then refrigerate for 15–20 minutes before serving. 7. Garnish the hot hash browns with freshly grated Parmesan cheese and chopped parsley, and serve alongside the chilled sauce. #fyp #Recipe #cooking #asmr

Garlic Parmesan Hash Browns 🥔🧀 Prep: 15m | Cook: 15m | Serves: 3-4 Ingredients: The Hash Browns: 4 large Russet potatoes 4 tbsp cornstarch 6 oz shredded cheddar cheese 3/4 cup freshly grated Parmesan cheese 1 1/2 tbsp garlic powder 1 tbsp onion powder 1 tsp paprika 1 tsp black pepper Salt to taste Oil for frying The Sauce: 1/2 cup mayonnaise 1–2 cloves garlic, freshly grated 1 tbsp garlic powder 1 tbsp lemon juice 1/2 tsp paprika 1/2 tsp black pepper Salt to taste For Garnish: Freshly grated Parmesan cheese Fresh parsley, chopped Instructions: 1. Peel the potatoes. Add them to a pot of cold salted water and boil for about 8 minutes, just until they are partially cooked and still firm in the center. Drain very well and let cool until easy to handle. Pat down surface with paper towel. Grate using the large holes of a box grater. 2. In a large bowl, combine the grated potatoes, cornstarch, Parmesan cheese, cheddar cheese, garlic powder, onion powder, paprika, black pepper, and salt. Gently mix until evenly combined. 3. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. 4. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. 5. Transfer the hash browns to a wire rack or paper towel-lined plate to let excess oil drain. 6. In a small bowl, combine the mayonnaise, freshly grated garlic, garlic powder, lemon juice, paprika, black pepper, and salt. Mix until smooth and creamy, then refrigerate for 15–20 minutes before serving. 7. Garnish the hot hash browns with freshly grated Parmesan cheese and chopped parsley, and serve alongside the chilled sauce. #fyp #Recipe #cooking #asmr

6,400,000 views • 4 days ago

Cheesy Italian Chicken Crunchwrap 🍗🌯 Prep time: 10 mins | Cook time: 5 mins | Servings: 4 Ingredients: 3 cups roughly shredded rotisserie chicken or cooked chicken breast 1 1/2 tsp salt-free Italian seasoning 1/2 tsp kosher salt 1/8 tsp black pepper 1 cup marinara sauce (plus extra warmed sauce for serving, optional) 1/4 cup finely chopped fresh basil 4 large soft flour tortillas, 4 small flour tortillas 1 cup shredded reduced-fat Italian cheese blend Instructions: 1. In a medium bowl, combine the shredded rotisserie or cooked chicken, salt-free Italian seasoning, kosher salt, and black pepper. Stir well. 2. Add the marinara sauce and fresh basil to the chicken mixture, stirring until completely combined. (Optional:Microwave the filling for 60-90 seconds if you prefer it extra hot before wrapping; skip if prepping ahead.) 3. Lay a tortilla flat on your work surface. Sprinkle 1/4 cup of the cheese blend down the center, leaving a clear border around the edges. Top the cheese with 1/4 of the chicken mixture (about a heaping 1/2 cup). 4. Fold the short ends of the tortilla inward toward the middle, then fold the long sides in to create a closed wrap.Repeat for the remaining 3 tortillas. 5. Preheat a dry nonstick skillet over medium heat. Place the wraps seam-side down and cook until golden brown,about 1 1/2 to 2 minutes. Flip and cook the second side until golden, about 1 1/2 minutes more. 6. Serve warm with additional marinara sauce for dipping, if desired. #recipe #cooking #asmr

Cheesy Italian Chicken Crunchwrap 🍗🌯 Prep time: 10 mins | Cook time: 5 mins | Servings: 4 Ingredients: 3 cups roughly shredded rotisserie chicken or cooked chicken breast 1 1/2 tsp salt-free Italian seasoning 1/2 tsp kosher salt 1/8 tsp black pepper 1 cup marinara sauce (plus extra warmed sauce for serving, optional) 1/4 cup finely chopped fresh basil 4 large soft flour tortillas, 4 small flour tortillas 1 cup shredded reduced-fat Italian cheese blend Instructions: 1. In a medium bowl, combine the shredded rotisserie or cooked chicken, salt-free Italian seasoning, kosher salt, and black pepper. Stir well. 2. Add the marinara sauce and fresh basil to the chicken mixture, stirring until completely combined. (Optional:Microwave the filling for 60-90 seconds if you prefer it extra hot before wrapping; skip if prepping ahead.) 3. Lay a tortilla flat on your work surface. Sprinkle 1/4 cup of the cheese blend down the center, leaving a clear border around the edges. Top the cheese with 1/4 of the chicken mixture (about a heaping 1/2 cup). 4. Fold the short ends of the tortilla inward toward the middle, then fold the long sides in to create a closed wrap.Repeat for the remaining 3 tortillas. 5. Preheat a dry nonstick skillet over medium heat. Place the wraps seam-side down and cook until golden brown,about 1 1/2 to 2 minutes. Flip and cook the second side until golden, about 1 1/2 minutes more. 6. Serve warm with additional marinara sauce for dipping, if desired. #recipe #cooking #asmr

3,300,000 views • 8 days ago

Chicken Caesar Burger 🍗🍔 Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4 INGREDIENTS Chicken 1 lb chicken cutlets 1 tbsp olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika Salt and pepper to taste All Purpose Flour 2 eggs, whisked Panko + dried parsley Oil for frying Caesar Dressing 1 cup mayo 1/4 cup olive oil 1 tbsp Fresh Lemon Juice 1 tbsp garlic, minced 1 tsp Worcestershire 1 tbsp Dijon mustard Salt + pepper Assembly 1 head romaine, chopped Freshly grated parmesan Brioche buns INSTRUCTIONS 1. Whisk mayo, lemon juice, garlic, Worcestershire, Dijon, and 1/4 cup olive oil. Season with salt and pepper. 2. Season chicken with oil and spices. Dredge in flour, dip in eggs, and coat in panko mixture. 3. Fry in hot oil until golden brown and cooked through. 4. Toast buns. Toss romaine with dressing and parmesan. 5. Assemble burgers with extra dressing, crispy chicken, and caesar salad #recipe #asmr #cooking #foodtok

Chicken Caesar Burger 🍗🍔 Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4 INGREDIENTS Chicken 1 lb chicken cutlets 1 tbsp olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika Salt and pepper to taste All Purpose Flour 2 eggs, whisked Panko + dried parsley Oil for frying Caesar Dressing 1 cup mayo 1/4 cup olive oil 1 tbsp Fresh Lemon Juice 1 tbsp garlic, minced 1 tsp Worcestershire 1 tbsp Dijon mustard Salt + pepper Assembly 1 head romaine, chopped Freshly grated parmesan Brioche buns INSTRUCTIONS 1. Whisk mayo, lemon juice, garlic, Worcestershire, Dijon, and 1/4 cup olive oil. Season with salt and pepper. 2. Season chicken with oil and spices. Dredge in flour, dip in eggs, and coat in panko mixture. 3. Fry in hot oil until golden brown and cooked through. 4. Toast buns. Toss romaine with dressing and parmesan. 5. Assemble burgers with extra dressing, crispy chicken, and caesar salad #recipe #asmr #cooking #foodtok

333,700 views • 1 day ago

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