Instructions

Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.

In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.

Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.

Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.

tasty.co/recipe/sticky-pineapple-chicken 

Instructions

Chicken: 

In a medium-size bowl, mix buttermilk and chicken spice (add salt if the “chicken seasoning does not contain any). Add your tenders to the marinade, cover with plastic wrap, and place in the fridge for at least 20 minutes but ideally overnight. 

Dredge: 

Pre-heat a seven-quart pot filled with about three quarts of vegetable oil to 350F.

Whisk to combine all-purpose flour, cooking spice, and salt in a medium-sized bowl. (add salt only if the “cooking spice” does not contain any)

In batches, pull your chicken from the marinade, toss it in your remaining dredge, shake off the excess, dip back into the marinade and dredge one last time; shake off the excess and repeat with the rest of the chicken. 

In two or three batches, fry your chicken for two to three minutes or until the internal temperature reaches 165F. 

Remove and place on a wire rack to cool and lightly season with salt immediately

Curly Fries: 

Process your potatoes by using a spiralizer with the curly attachment, or you can cut them into matchsticks. 

Place all your processed potatoes in a bowl, cover them with warm water and season the water generously with salt; let it sit for 15 to 20 minutes. 

Drain your potatoes dry them out as much as possible using paper towels. Then, lightly toss the fries with a pinch of flour. 

In a separate bowl, add in one cup of your dredge plus paprika and black pepper; whisk together, and then whisk in water. 

Dip your lightly starch coated fries into your batter in two to three batches, shake off the excess, and gently lay them into the oil—fry for three to four minutes or until crispy and golden brown.

Remove, drain on a wire rack and lightly season with salt while hot—repeat with the rest of your fries. 

Chicken Sauce: 

Mix all of the ingredients in a small-size bowl. Season with salt and pepper to taste. 

www.joshuaweissman.com/post/the-2-dollar-chicken-tender-meal-but-cheaper 

Instructions

Combine all ingredients and chill overnight

Instructions

Cook Chicken 

Boil chicken broth with carrots 

Make dumplings (Based off of Juffy Box mix) 

Add dumplings to chicken broth and cook for 12-14 minutes 

take dumplings out and 

Add chicken and cream of chicken to dumplings 

add back dumplings 

seassion to taste with