Southerners love a trip to the beach like a grandpa loves naps. something about spending lazy days walking along the shore or lounging in a chair—toes in the sand and whatnot—just hits differently than any other type of vacation..
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks; 1 cup plus 2 tablespoons cornstarch, divided; 2 large eggs, beaten; 1 cup vegetable oil.
But sometimes you want a lighter option to choose from too. that’s where these fresh vegetable-based salads come in. their refreshing flavors will have everyone going back for more, and they’re probably the easiest thing you can offer to bring to the potluck. scroll through to find your next potluck go-to.. 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks; 1 cup plus 2 tablespoons cornstarch, divided; 2 large eggs, beaten; 1 cup vegetable oil.
Once it was hot, i added a dollop of butter (about 2-3 tbsp). it sounds crazy, but a little butter adds a smooth richness and concentrates the flavors. trust me. the hot cider was a massive hit! i had another gallon of cider and as people dipped out of the crockpot, i topped it off with fresh cider and a little more maple syrup..
