Description: Non traditional boneless fried chicken tenders. (No egg) can ditch the flower too. What you will need: - 1 pint of Butter Milk - 1 pack of Perdue boneless chicken tenderloins - Corn meal or all purpose flour. - Salt and Pepper - Paprika - Granulated Garlic - Granulated Onion - 1 Lemon - Vegetable Oil - Temperature probe - Bbq sauce The Process: Unlike traditional chicken tenders. This recipe is much faster. Less messy, and just as delicious. First you wash the raw Tenderloin with cold water and place it in a food safe bowl. I like to use an entire lemon to begin the seasoning process. Go ahead and cut the lemon in half remove the seeds and squeeze the juice over the raw chicken. Once all the juice is gone. You can place the lemon in the waste basket. A few pinches of salt and pepper, about a teaspoon of Granulated garlic and onion. A tea spoon of paprika, and about two teaspoons of vegetable oil to help spread the seasoning when rubbing the seasoning into the raw chicken throughly. You can do this the night before if you want the seasoning to really take over the chicken. Once the seasoning process is over! Fill a mixing bowl with butter milk. Fill another bowl with Corn meal and/or All purpose flour. The process is simple. Engulf the raw tenderloins into the butter milk. Make sure the entire tender is saturated in butter milk. Then take the tenderloin out of the buttermilk bowl and immediately drop it into the bowl containing the corn meal and/or All purpose flour. Mix the chicken until coated with a nice layer of corn meal and/or All purpose flour. In a skillet pan, heat up vegetable oil on the stove at a medium temp. Once the oil is hot you can now begin to cook the chicken. The tender should be a perfect golden color with an internal temperature of 165 degrees or better. How to serve: The Tenders should be eaten with Bbq sauce or whatever sauce you so choose! Hope you enjoy! Always have a plan! Trust Chef Dan! 👨🏽‍🍳🤌😤

Do you know!? You can make all your favorite breakfast proteins in the conventional oven in your kitchen! Yup guys who ever makes bacon or sausage on a skillet is working way to hard!! The Mess!! A Conventional oven, and The oven tray and pair of kitchen mittens is all you need here. At 350 degrees your oven is a Professional Chef! For Bacon your gonna want to cut each peace directly down the middle. Creating two even strips of bacon out of every peace of bacon. So one pack of bacon turns into double the portion sold at the store. Place parchment paper on the oven tray before you put the bacon on. To make sure we don’t lose any bacon. Place the bacon on your oven Tray. Nice and Neat. Let the Bacon cook for about 20-25 minutes at 350 degrees and you will have restaurant quality bacon. With sausage patties or links the method is the same except leave the breakfast sausage whole. No one likes to share sausage!!! #ChefDan 😤🤫🤌

HELLO! this community is meant to be a place to pick up culinary ideas on the go. Things you can cook fast and save time on. Easy-to-make. At home recipes for you and your family. Feel free to post your own recipes you want the world to see! Help a single parent. Share your ideas! #ChefDan

I will also be creating separate full “How To”videos. That do more in depth visual teaching than the worded recipes. All my videos will have real food safe methods you can use at home to keep the little ones healthy. You can trust that all recipes used here are done by a professional who is a certified food handler in all 50 states with 18 years Culinary Experience! Always have a plan! Trust in Chef Dan! 👨🏽‍🍳😤🤌

Description: A creamy marinara sauce combined with seasoned ground beef over a bed of perfect al dente Penne pasta. Garnished a with fresh basil leaf. What you will need: -Minced Garlic -Minced Onion -Fresh Basil -Ragu brand Marinara, 1/2 family size cans -Heavy cream (of your choice) -Ground Beef -Penne Pasta -Salt and Pepper -Granulated Garlic -Granulated Onion -Vegetable oil -Non salted butter -Garlic Bread (N/A) How to: You need to cook off the noodles and the ground beef first. Fill a pot 3/4 of the way with warm water and five pinches of salt. Put the pot of water to boil with two teaspoons of vegetable oil. Season the meat with salt and pepper and alittle bit of granulated onion and garlic. Cook in a Sauté pan until meat is well. Once the meat is done. You begin the process of sautéed minced garlic and onion. Place oil into a pan and warm until the oil is hot. Place about a tea spoon of minced garlic and onion in the oil. Once your veggies start to golden go ahead and pour in the Marinara sauce and mix in the garlic and onion. Let that cook on medium for about 15 minutes. Once the sauce is hot. Mix in half a pint of heavy cream into the sauce. The sauce should lighten. Almost completely turning orange. Go ahead and mix in the ground beef. By this time your noodles should be boiling. Be sure to remember to keep turning the noodles as they boil so they don’t stick together. Once the noodles are soft or al dente you remove the boiling water and mix in a quarter stick of non salted butter. Now that everything is cooked you can serve it. To Serve: Place a bed of penne noodles in a bowl. Cover in in meat sauce and garnish with fresh basil. 🤌 (Garlic bread Compliments any red sauce pasta dish! ) Always have a plan! Trust Chef Dan! 👨🏽‍🍳😤🤌