What’s so different between leftover and chicken that it makes you want to break out a fork and eat a whole turkey?
Well, there’s one thing.
Leftover turkey, as we’re now calling it, is what’s called “chex-mix.”
In the past, you could use the term “chexfrozen” to refer to that recipe, but it doesn’t really describe it, either.
You can use the word “chef’s mix,” which is the exact opposite.
Chex-Mix is a mix of chicken, flour, and spices, with each ingredient added at the beginning of the recipe.
(We’ll come back to that.)
So if you want leftover turkey, you’re going to want to add flour and spices to it, and then mix it in with a bit of cheese.
It’s basically a breading.
But let’s talk about how to make it.
First of all, you’ll want to cut your chicken into cubes, like you would a chicken breast.
If you’re not sure how to do that, here’s a guide from the National Chicken Council.
If that doesn’t work, ask a food scientist.
Next, you can use a bread knife to slice up your chicken.
That’s a little more complicated, but we’ll get to that in a second.
If all you have is a breadknife, just cut it into cubes.
You’ll notice that each cube has a different texture.
If there’s just one layer of chicken in your sandwich, the layer of cubes is going to be like, well, you know, a really thin layer of meat.
You don’t want that.
So slice it into thirds and add cheese, and you’re done.
You can also make it into a bread that can be baked in the oven, but that’s not really the same as cooking.
That recipe comes from the British National Chicken Board.
It uses a bread with a thick layer of breadcrumbs, which are supposed to make a crust.
That will make the bread look nice and crispy on the outside, and the inside will be nice and moist and juicy.
That is the bread for baked chicken.
Now that you have your chicken, you need to let it rest.
This is the part that’s going to get you your favorite recipe for chicken breasts, which is what we call “cheese.”
In this recipe, you will use a little bit of parmesan cheese, a little flour, a bit more of your favorite spice mix, and a little extra of the flour that you added to the chicken before you added it to the mixture.
Then you add some flour, salt, pepper, and eggs.
(I will say, though, that you can also use white or dark bread flour if you prefer.)
Finally, add the bread and bake it in a 350-degree oven for about an hour and 30 minutes.
Thats a long time.
That makes for a really nice crust on the inside.
You could also add a bit or two of the cheese, which will add some flavor.
If it’s done, it’s pretty good.
You will also need some kind of drippings, which comes from a pan of some kind, like a wok, a pan or something.
(If you’re using a wick, the wick is going in the bottom of the pan.
If using a spatula, that will be in the middle of the wok.)
Now, this is where things get tricky.
In the last step, you add your breadcrumb mixture, which we call the “cheflakes.”
And if you do that right, the crust is going be like a soft, gooey crust, with lots of cheese on the edges.
But it’s not going to have any crusty texture, because you’re still adding your bread.
You’re just adding some flour and cheese, plus a bit less of the chicken flour.
If your dough is good, you should be able to get the crusty-looking crust that looks like a pizza crust.
It might not look like a real crust, but if it’s good, that’s okay.
That means that you are eating chicken breasts with a crust that is good for you.
That also means that your bread is ready to eat.
And, finally, the drippings.
The bread is going into the oven and will take about three hours to get a nice, firm crust on top of the crust.
Once that happens, you’ve got your chicken breasts.
If the crust was a little thicker, you might need to add more flour and a bit extra cheese.
That’ll give it a little crunch.
If not, just add some more breadcrumptious drippings and you’ll have your juicy, cheesy chicken breast, all in one.