AngstyBreadstyx

I saw this and immediately had to draw it 😂

anyway i wanted a memento of my first pride, you know, and this one vendor was selling keyrings, and i liked it, so i bought one. do you remember those italian charm bracelets that were all the rage like 10-15 years ago? it was a keychain like that, and it had a rainbow rooster, a rainbow cat, and then just a rainbow, and so I bought it.

i run into my mom a couple of vendors over and she goes oh you bought something? what’d you get? so i showed her, and i was like, “I’m not sure why it’s a rooster and a cat. Seems kind of random. But I liked the rainbows.”

and my mom, who was some form of minister’s wife for most of my childhood and teenagerhood, stares at me like she thinks i’m joking.

“What?” i say.

…relic…

INGREDIENTS:

4 hamburger buns, split

1 head green leaf lettuce, leaves separated

1 beefsteak tomato, sliced

20 dill pickle slices

FOR THE CHICKEN

2 boneless, skinless chicken breasts

1 cup dill pickle juice

1 ½ cups milk, divided

1 cup peanut oil

1 large egg

½ cup all-purpose flour

1 tablespoon confectioners’ sugar

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.

In a large shallow baking dish, combine chicken, pickle juice and ½ cup milk; marinate for at least 30 minutes. Drain well.

Heat peanut oil in a large skillet over medium high heat.

In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.

In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.

https://www.tablespoon.com/recipes/copycat-chick-fil-a-nuggets/2b483ee0-a13e-4a3f-bf0b-9b26099c6e24