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One of our family's favorite treats are sherbet floats. You can customize them just by swapping out the flavor of sherbet. My personal favorite is raspberry. To make one all you need is a scoop of your favorite sherbet, following by lemon lime soda. To make a fun St. Patrick's day float, use lime sherbet! It's as easy as that.
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I've made fried chicken in the past only to have it end up bland, burned, and all of the coating falling off in the oil. I've also had it look perfect on the outside, but raw on the inside. Medium rare chicken? No thanks, but not with this recipe. Is it the soup? The cornstarch? I'm not sure, but it is crispy, light, and has great flavor.

First, I lay out a baking rack on top of a cookie rack that has paper towels under it for draining the chicken once it was done as well as another one to hold my raw, dredged chicken. That way I'm not dipping chicken and frying, then dipping again. Then I dip them all at the same time, wash my hands REALLY good, then begin the frying process.
I've tried this with legs and chicken breast tenders. Both turned out fabulous. Just make sure to adjust your cooking time for the tenders. Without a bone, they will cook a lot quicker than the legs.



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