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Breaded chicken, breaded pork chops, breaded fish, or any breaded meat is always a winner on my list.
I really love my meat enveloped in a crunchy, tasty coat because it adds to that food experience whenever you take a bite. I also love the opposing yet complementary textures of the juicy, soft meat and the crunchy, rough skin. When fish and chips, tempuras, katsu, ranch chicken, and breaded pork chops are served in front of me, there’s a guarantee that my plate will be crystal clean by the end of the meal. I just couldn’t get enough of them.
A friend of mine loves these types of food too, which is why when we meet, we often go to restaurants that offer such food. However, my friend experiments with them to make them more extraordinary and perfect for dinners and reunions. She usually experiments with the sauce (not the “dip” type of sauce, but the “pour” type of sauce) and they usually turn out great.
She has one recipe that she has discovered over at Facebook. It was an adapted recipe from Mary Younkin’s. It’s fried breaded chicken with lime and honey sauce. You would love this. For the first time ever, I am in love with something sweet and sour.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with a glass of iced tea or lemonade.