The word “dinner” in this article is from the German word “tumlle,” meaning “dessert.”
(The German word means “to take in.”)
In this recipe, you will get crispy chicken in a crunchy crust, and a tart, sweet and salty barbecue sauce.
I think the word “bacon” sounds like it could be a “bunch of bacon,” but I’m not sure.
The chicken is a bit thinner than you might think, but it’s still crispy enough that you won’t have to eat the whole thing.
You can eat it in two or three pieces, but I like it served in four.
I’ve also been enjoying the bacon flavor, too.
This is a really easy recipe, but a few adjustments are necessary.
I added a few teaspoons of butter to the bottom of each half-cup of batter, and added a little extra salt and pepper to the other half.
I also cut the bacon into thin strips to keep it from sticking.
You could make this a day or two ahead, if you’d like.
If you’re making this for a family of four, you could also make a second batch of chicken, and then keep them separate in the refrigerator.
This chicken comes together very quickly, so you don’t have much time to mess around.
I’m going to let you do the cooking for yourself, but you can skip the baking altogether if you prefer.
For a little more flavor, I added more barbecue sauce, about 1/2 cup of white vinegar, and about 1 cup of chopped fresh parsley.
You will need a little bit more sauce than the recipe calls for, though, so add about 1 1/4 cups of it.
I like to make a lot of this sauce, but if you’re only making it for one person, I’d probably go for the whole lot.
This recipe makes six servings, which you could serve over a bed of rice, but four people would probably eat less.