From scratch. Easier than you think.

I use this recipe except I grill or broil the chicken instead.

I use this one except I grill or broil the chicken instead.

I didnt this time, but if you want smooth texture, blend sauce and strain. I’ve done it before for butter chicken and it turned out very smooth.

I use this one except I grill or broil the chicken instead.

Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.

Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.

No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!

I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.

The swiping back “hit box” is the main reason I prefer Memmy right now. Wish I could combine my favorite things about the two apps into one! They both have things I love and a few I don’t.