Brianna chicken fry boston

Naturally, this isn’t a foolproof way to find type. The main purpose of this is to gather new perspectives to aid my own evaluation. I will be happy with comments that outline any impression you may have about my personality, even if you don’t point out a specific perceiving axis. Order: Si, Se, Ne, Ni
Si
Affirmative:

• I tended to buy the same stationery as studygram accounts and top students to help motivate myself. Seeing the stationery would remind me of these role models.
• I tend to fixate on details when focused on something I want to turn out well, such as in writing, drawing, etc.
• I tend to go to the same places to eat and listen to the same song over and over again.
• I am very aware of how sleep affects my physicality. I cannot function with anything less than 8 hours of sleep.

Negative:

• Nostalgia is a foreign concept - once the moment has passed, it loses its colour and literally disappears into the abyss lol.
• I don’t compare new sensory experiences to ones I remember so I could develop a personalised meaning from it.
• I only learnt about the things I described earlier when studying functions lololol

Se
Affirmative:

• Experiences are always the most vivid in the moment.
• I navigate the world in a flow state – often, I may do things in the spur of the moment that weren’t planned beforehand.
• I consider aesthetics in a depersonalised manner that prioritises the concrete qualities of the object. The bread tastes like …bread.
• I tend to develop addictions easily. Phone screen time, junk food, and gacha machines. Thankfully, I haven’t ventured into other ones that you may have initially thought of.

(Negative)

• I am not good at fast paced high stimuli environments like working in fast food where I would have to act reflexively.
• I don’t have to experience something in order to get energised from it. I was literally in the supermarket looking at food and the thought of eating all these delicious things was enough to satisfy me so I didn’t feel compelled to buy anything.
• I tend to be caught up in my mind and miss details right in front of me. I also lose stuff easily.

Ne:
Affirmative

• When ideating, I am comfortable starting from scratch and writing down whatever comes to mind, as long as I have a general gist of what I want to say. This doesn’t apply to talking.
• I can make unconventional connections between ideas that originate from physical stimuli. Example: Blue book with yellow font in front of me –> navy ship -> sailor’s outfit -> anime girls -> fried chicken???
• I like hearing from multiple perspectives, especially ones that I haven’t considered before, to help me arrive at “the truth of the matter”, which is what I am doing here.
• I get feedback that I am very open minded, willing to listen to perspectives that are so different to my own and finding their merits and valid points even if I disagree.

Negative:

• I tend to get annoyed when people get off topic if I become invested in a particular idea and want to discuss it in further depth.
• I may forget to look outside the box at times and reframe my outlook when I become so focused on one possibility.
• Stereotypical, but I don’t see the humour in puns. Even when I understand the logic behind them, they aren’t funny.

Ni:
Affirmative:

• If this is an indicator, I’m the most scared of explaining this function lololol.
• I’ve always been good with interpreting the underlying message of a literary text and framing it in the context of its overarching themes. I want to peer deeper and deeper, often never satisfied with the level I already have.
• In terms of my “predictions,” I just knew that Covid would be a big thing back in early January of 2020. I didn’t have any reasoning for it but I was compelled by a sense of inner knowing.
• I am a visual thinker who views concepts with images in my mind. It’s automatic. Though, this could just as well be Ti.

Negative:

• I perceive time with a present first mentality. The past has disappeared into the abyss and I create vague image impressions of my ideal future.
• I tend to consider myself as a bit thoughtless and random. When I play games, I tend to rely on luck rather than strategy.
• I often abandon long term goals for hedonistic pleasures

feel free to ask questions

This isn't as serious as some of the other posts here, but it is kind of annoying. We have a pretty good relationship but I really want him to have better eating habits and stop being so picky. I love trying new foods, and I've been trying to include more vegetables and healthy items in my diet; he will not eat them, and when we go out to eat (we are not currently doing so to save money) sometimes he refuses to order food. This is because there's nothing on the menu he wants to eat, which is quite disappointing because I enjoy eating together with him. Because of this, even when we could afford to eat out it was a pain finding a restaurant he'd like. Most of the time we had to go to Waffle House instead of something more sophisticated, because he's usually only willing to do fast food restaurants.
The reason for this is that he has the palate of a three-year-old. He only eats stuff like chicken nuggets, ice cream, cheese pizza, cheeseburgers, french fries, hot dogs, mac and cheese, etc, and refuses to eat pretty much anything else. Anything that has a flavor more complex than say, ketchup and mustard on a hot dog, he refuses to touch with a ten foot pole. Any toppings on pizza that aren't pepperoni or bacon he won't eat. I can't get him to try sushi, seafood, BBQ, Indian food, Mediterranean food, or even the vast majority of mexican food. Even taco bell is too much for him sometimes, and that is about as Mexican as a winter in New England.
I got him to try something different once - soft shell crabs, and he loved it, even though he was very apprehensive. But that was on a vacation we took two years ago together so I guess he was feeling a bit more adventurous.
I would love for him to be able to at least be willing to try certain foods that he is not familiar with. It's awkward and a bit disappointing to do something like go out to eat, and then the person you're with refuses to order, so you're sitting there eating your food while they have nothing. Very awkward.

People of Reddit Kentucky is famous for its fried chicken but other than KFC where is the best place to try fried chicken in Kentucky around Cincinatti. Yes this is a serious question as I am coming from Australia.

I forgot to mention this last week... the restaurant where Mick Gatto killed Benji Veniamin in "self defence" was the La Porcella (not La Porcetta) restaurant on the corner of Faraday and Rathdowne Sts in Carlton. It is now a Chinese restaurant called East Imperial, which has the best Cantonese Chinese I've ever had... and big lazy susans on the tables. Their honey chicken, salt and pepper pork ribs and fried rice are worthy of hosting the inaugural The Footy with Broden annual footy awards which should happen during the finals.

Obesity is becoming more widespread as people’s lives get busier, leaving them with less time to prepare meals and exercise. To better preserve your health and get back in shape, you should start by creating a meal for obese people.
Obesity can cause a variety of serious illnesses, including osteoarthritis, cardiovascular disease, high blood pressure, sleeplessness, and others. However, if you know how to prepare an appropriate weight reduction food, you can avoid the aforementioned risks. So, what are the menu planning guidelines for obese persons to assist them control their weight and safeguard their health?

Menu planning principles for fat adults

According to a 2017 study published in the International Journal of Behavioral Nutrition and Physical Activity, those who plan their meals ahead of time are less likely to be overweight or obese. These people also eat a wider variety of foods and have healthier diets. Furthermore, having a ready-made menu allows them to save money on eating out.

To build a healthy weight loss menu for fat persons, keep the following concepts in mind:

1. Cut back on greasy foods:

Fried foods with a lot of fat not only make the weight loss menu unsuccessful, but they also cause a slew of hazardous health issues. These are the foods that overweight and obese people should avoid if they want to lose weight and improve their health.

2. Eat nutritious foods:

A meal should have enough protein (15%), fat (30%, with no more than 10% saturated fat), and complex carbohydrates (55% of the diet). You can acquire enough of the aforementioned nutritional categories by eating the following foods:

• Egg
• Salmon, shrimp, and other seafood
• Healthy oils such as olive oil, avocado oil, and so on.
• Beef, chicken, hog, lamb, and so forth…
• Cauliflower, spinach, cabbage, celery, cucumber, and other green veggies…

To ensure food safety, look for a trusted supplier when purchasing these goods.

3. Split meals:

When creating a weight reduction menu, avoid eating too many meals and instead divide the food you need to eat during the day into numerous little meals. This will make it easier for you to control how much food you consume. When eating, you should also take your time, chew thoroughly, and concentrate on your food. This manner of eating allows the brain to signal to you when you are full, allowing you to stop in time, and it also allows the stomach to perform more efficiently.

4. Limit sugary water:

Sugar-free and calorie-free water, such as filtered water, should be prioritized on the menu for fat persons. You should also avoid sugary beverages such as soft drinks, sports drinks, and bottled water. Even juice contains some sugar, so be cautious when incorporating this type of water in your weight reduction meal.

5. Have food ready:

Even though there are plenty of healthy options, you may be too tired to cook on hectic, tiring days. To reduce cooking time on busy days, choose a free day to prep the ingredients or cook the finished dish and refrigerate it. This food preparation approach is known as meal prep, and it is a clever way to cook food for 2-3 days in one session. You’ll stop eating out and have more control over how many calories you consume at each meal if you have meal prep meals in the fridge.
You can look online for more food preparation ideas to create excellent yet visually appealing foods. Cookbooks can also be purchased if you enjoy reading.

How to Create a Weight Loss Menu Every Day

Depending on their tastes, allergies, or readily available foods, each person approaches the secrets of creating a weight loss plan in a unique way. However, you might get more ideas from the diet menus listed below.

Menu for Losing Weight in the Mediterranean

The Mediterranean diet emphasizes fruits, vegetables, olive oil, fish, and other nutritious foods. This diet does not focus on calorie or fat reduction, but rather on eating foods high in fiber, lean protein, and unsaturated fats. This diet has been demonstrated in numerous studies to lower the risk of death, improve weight, and prevent cardiovascular disease, stroke, and type 2 diabetes.
You can use the following menu to lose weight:

• Cereal with Greek yogurt and cheese for breakfast
• Lunch: Whole wheat bread with sesame grilled chicken
• Afternoon salad of salmon, beets, and raspberries
• Snack: roasted almonds, beets, and your favorite vegetables with yogurt sauce

Clean eating diet menu

Eat clean, also known as clean eating, is a nutritious diet that will help you lose weight while protecting your health. You will eat nutritious snacks on this plan, so you will feel fuller for longer and eat less during your main meal.

• Breakfast: Greek yogurt topped with sliced strawberries, walnuts, and chia seeds.
• Toasted grain bread with cheese and mango sauce for breakfast
• Brown rice with salmon and Japanese soybeans for lunch
• Banana with flaxseed for an afternoon snack
• Turkey and salad for dinner

Weight loss menu high in protein

Protein-rich foods help you grow muscle and burn fat, making them ideal for athletes. This nutrient-dense diet will also help you feel fuller for longer and have fewer cravings, allowing you to avoid overeating at each meal.

• Broccoli and Parmesan for breakfast
• Northern plums for breakfast
• Pumpkin soup with chickpea butter for lunch
• Snack for the Afternoon: Kiwi
• Brown rice with cooked fish and asparagus for dinner

Weight loss menu with low fat and salt

Fat and salt not only interfere with weight loss, but they can also harm heart health. The menu below will assist you in avoiding substances that are hazardous to your body and health.

• Cooked oats with walnuts, bananas, and skim milk for breakfast
• Broccoli, low-fat cream cheese, plain low-fat yogurt with flaxseed, half a peach, unsalted crackers for lunch
• Dinner consists of salmon, green beans, almonds, a salad with low-fat dressing, skim milk, and an orange.
• Skim milk and cookies for a snack

You can tailor the components in the suggested weight reduction menus above to your eating habits, tastes, health, and cooking abilities. The amount of food consumed at each meal is also entirely determined by the amount of physical activity performed each day. Adjust your food intake such that the calories you consume are less than the calories you burn.
Obesity has serious consequences, but you may protect yourself by closely monitoring your food. A sensible meal for obese individuals will assist you in controlling your calorie consumption, avoiding harmful foods, and easily achieving a more reasonable weight. The ideal shape and weight are heavily influenced by how you organize and stick to the weight reduction food on a daily basis.

What are these little green slightly translucent balls in a Chinese/Uyghur dish called dapanji or "big plate chicken".

1. The picture is them cooked
2. each green "ball" is about the size of a peppercorn
3. They taste citrusy, almost like lemon but not spicy or numbing at all
4. if you zoom in the husk/shell is kind of spotted

Here's the picture
https://imgur.com/HmabPrg
Extra details
I bought this dish from a Uyghur restaurant while visiting New York. This dish blew my mind and felt like discovering a new genre of food. I have to try to reverse engineer it as best I can! It was listed as chicken Laghman but given the other ingredients they used a dapanji/ big plate chicken recipe for the base.
I have looked at a few big plate chicken recipes and couldn't find an obvious match for this ingredient.
In some recipes the base broth cooks for 1hr+ and I wonder if some of the spices change appearance or flavor after that time. Brainstorming here, would either fennel seed, or Sichuan peppercorns taste and appear this way after 1hr+?
Any thoughts on what this could are welcome!!!
​
Example recipe
The recipe that I have seen to include most of the ingredients I could discern is copied and pasted below. Credit to u/mthmchris for the recipe and detailed guide.
https://www.reddit.com/Cooking/comments/7bcvarecipe\_xinjiangstyle\_dapanji\_braised\_chicken\_aka/
"So we wanted to show you how to make Uighur-style of Dapanji, a.k.a. the aptly translated ‘big plate of chicken’.
The Uighurs are a Turkish ethnic group from the Xinjiang province in the far North West of China, and have a fascinatingly awesome cuisine. They've got a solid mix of Central Asian and Northwest Chinese flavors - lamb features heavily, the grill and the tandoor's used, and they have their own version of pilaf (called 'polo' or 'shouzhuafan'). But at the same time, they'll use certain Chinese ingredients and also make use of the wok. This dish is one of the most beloved in the region, and a great place to start with Xinjiang food.
Video is here. We decided to also include in a recipe for those wide kudaimian pulled noodles that’re often served with this… but if you’re not feeling ambitious you could always opt for any sort of thick dried Asian noodles instead.
Ingredients:
One whole chicken cut into pieces -or- chicken wings, ~1.5kg. So really, the ideal sort of chicken for this dish would be an Asian variety of chicken cut into pieces across the bone... and if that's convenient for you, I'd implore you to go that route. If that sort of thing would be difficult for you to get, my sub would be chicken wings. You could cleave them in half, or honestly you could probably leave them in whole as well. I've seen some Western recipe writers call for boneless breast or thigh here, but I really think that's a dramatic reinterpretation of the dish, and you'd also run the risk of dry chicken. Wings aren't too intimidating, and the essence's the same.
Potato, 800g. Cut into large chunks. You don’t want your potatoes to be too small else they’ll end up dissolving into the braise.
Xinjiang xianjiao (线椒), ~3 minced and reconstituted -or- Hungarian Sweet Paprika, 2 tbsp -or- Sichuan Pixian Doubanjiang, 2 tbsp. So Xinjiang xianjiao is what gives the Dapanji its characteristic red color… this mild chili is super red, and dyes basically anything it touches. Now, this chili’s sort of difficult to source even in China, so substitutions might obviously be necessary. To me, this chili is very similar to a paprika chili… so if you can get your hands on some dried paprika chilis (in China, hongjiao), I think that would be the most ideal sub. Similarly, if you got some quality Hungarian sweet paprika that should also be fine. In China outside of Xinjiang the most common sub is some Sichuan Pixian doubanjiang – you can go that route too, but in my opinion I think paprika would be closer to the original. We also got a real interesting lead on what these chilis might be called in English... see the note below.
White sugar, ¼ cup This will be mixed in with a half cup of oil to make a ‘tangse’, or caramel, for the initial step of frying the chicken.
Ginger (姜), ~2 inches Cut into slices, to be fried together with the chicken.
Sichuan peppercorns (花椒), ~1 tbsp. Added when frying the chicken.
Star anise (八角), ~4. Added when frying the chicken.
Cinnamon/Cassia (桂皮), 1 stick. Added when frying the chicken. Note that this, just like what you’d get a supermarket in the West, is actually Cassia bark and not the so-called “true cinnamon” from Ceylon.
Black Cardamom (草果), 2 pod. Added when frying the chicken. Slightly crushed to open.
Dried Chaotianjiao Heaven Facing Chilis (干朝天椒), ~15. A dapanji isn’t set-your-mouth-on-fire spicy, but it should have some kick. Adding in about fifteen whole dried chilis in with your braising liquid does the job nicely (no need to deseed them). If you’re outside China, dried Thai birds eye chilis should work just as well, or you could play around with Mexican chilis (anything unsmoked from the Capsicum Annum cultivar, e.g. Arbols, would likely be fine).
Dried bay leaf (香叶), 1. To be added when braising.
Leek (大葱), ½. Cut up a half a leek into strips, these’ll be added about halfway through the braise.
Garlic, 1 head. Peel a head of garlic, these’ll be added when there’s about 15 minutes left of the braise. Note that I add the garlic a bit earlier than many recipes might (most common is to see it added five minutes until it’s finished), mostly because I fucking love munching on garlic that’s been softened in a braise.
Mild chilis, 1 small red chili (红辣椒) and one small green chili (青辣椒). Cut into wedges. Neither of these chilis are very spicy, so you could also opt for one small green or red bell pepper.
Salt, 1 tbsp. To season. If you’re using doubanjiang in the place of xianjiao chilis, cut this out.
Chicken boullion powder (鸡粉), 1 tbsp. To season.
Process, Dapanji.
If using Xinjiang xianjiao chili, finely mince and reconstitute the chili. You’re aiming to get this into a super-fine mince – if you got a food processor (we don’t), I imagine that’d be a help. Once it’s fine enough for you, add in some water – we added roughly two tablespoons. Leave that aside for about thirty minutes - the chili will end up absorbing the water and forming a sort of paste.
Prep your ingredients. I’d use that time to peel and slice your ginger, peel the potato and cut into large chunks, crush the black cardamom pods, cut the leek and mild chilis into strips/biased wedges, peel the garlic… measuring everything out so that it’s good to go once you’re ready to fry.
Blanch the chicken pieces. Blanch the chicken in boiling water for three minutes or so. Because the braise isn’t going to feature much liquid, we’re not going to be able to skim the scum, blood, and impurities from the braise. The quick blanch’ll clean our chicken right up so it’s good to braise.
Make the tangse (caramel). This is a relatively common step in many Chinese braises. To make the tangse, add in a half cup of oil and a quarter cup of sugar to a wok over medium heat. The sugar will begin to melt into the oil, and after a couple minutes it’ll deepen in color to something resembling a caramel. For this stage, it’s important that you stir constantly, and know that tangse can go from zero to midnight real quick. All in all, it’s better to have an overly blonde tangse than a burnt one.
Fry the chicken pieces in with the tangse, then add in the ginger and the salt/chicken boullion. Fry the chicken with the tangse for 30 seconds or so, then add in the ginger and fry for another 30 seconds. Sprinkle with salt and chicken boullion to season – I know it seems a bit strange to season so early in a braise, but things end up getting a bit unwieldy near the end when the potatoes are nearly dissolved.
Add in the xianjiao chili, then the Sichuan peppercorns, black cardamom, star anise, and cinnamon. Add in the xianjiao chili (or some Hungarian sweet paprika, or some Pixian doubanjiang) and coat the chicken with it. Then, add in those spices and let them fry for about 45 seconds or so until it’s all just starting to smell awesome.
Add in 400 mL of water, and nestle in your potatoes, chaotianjiao heaven facing chilis, and bay leaf. Cover and let simmer on low. 400 mL of water might feel like a bit of a small amount (it won’t cover all of your ingredients), but the idea is that the ingredients are going to steam in addition to braise. Because of that, after you cover it you really don’t want to peek. This’ll end up cooking about an hour in total – we still got three ingredients to add (the leek, the garlic, and the mild fresh chilis), so we’ll mix it when we open it up to add those ingredients.
After 30 minutes, add in the leek. At this point, the braising liquid should still look ‘water-y’ and the potatoes should be mostly intact. Toss the leek into the braising liquid, give everything a mix, and cover.
15 minutes later (45 into the braise), add in the garlic. Now the braise should start to look like it’s coming together. The very edges of the potato should be starting to dissolve – if you eat a potato it’ll be roughly cooked through but not very soft. Now, I should note that I add in the garlic a bit early – when I was researching this dish, the Han Xinjiang guy at my market was insistent that the garlic be added at the very end, five minutes before finishing. I like my garlic soft and cooked through so I can munch on it though, so I add in in here.
15 minutes later (60 minutes into the braise), add in the mild fresh chilis. These will only need five minutes or so to cook.
Serve. Serve this with the kudaimian noodles below. Generally, it's best to serve them after you've already munched on the dapanji a bit so that you can get them all in that braising liquid.
Ingredients, Kudaimian Pulled Noodles:
Bread Flour -or- Dumpling Flour (高筋面粉), 250g. Basically looking for a high gluten content, we used bread flour.
Water, 125g.
Salt, ½ tsp.
Oil. To roll the noodles in before resting.
Process, Kudaimian Pulled Noodles:
Ok, now before we get into this, a quick word of warning: hand pulled noodle making is more of a skill than a recipe. If you’re new to noodle pulling, it might take a few tries to get your noodles right – by far the most common issue is noodles that’re a bit too thick, which I’ll talk about how to save in the notes below.
Disclaimer number two… we’re not the most experienced noodle pullers. Steph’s from Guangzhou (where there’s not exactly much of a tradition of this northern-style hand pulled noodle making), so it isn’t exactly something she grew up with. To give you an idea, about a third of our noodles we had to ‘save’ using the technique in the notes.
In any event, this variety of hand pulled noodles is vastly easier than lamian, so it’s a good place to start. Also, 'Biang biang' noodles are basically the same method, but are divided into smaller pieces and cut in half lengthwise with a chopstick.
Mix together the flour and salt, then slowly incorporate the water into the dough. Rest for 10 minutes. We’ve found doing this by hand is actually a bit easier than using the stand mixer. Add the water bit by bit, kneading and incorporating it into the dough. Once the dough is doesn’t stick to the bowl anymore and has been kneaded into a ball shape, it’s done. Cover with a warm, damp towel and set it aside to let the dough relax.
Cut the dough into eight even pieces, roll them into a sort of fat ‘log’ shape, coat generously with oil, and set aside for 60 minutes. Each one of these pieces is going to make one big noodle – this is like the noodle from KenM’s nightmares. Make sure the logs are coated real well with oil, cover them with plastic wrap, and set it aside for one hour. This second rest is gunna be really critical, if it doesn’t rest for an hour, you’re not really gunna be able to pull them.
Pull the noodles. As always, when I’m trying to explain what to do with dough via the written word, I sound like a convoluted doofus, so take a look at 4:49 in the video for a visual. First thing you’ll do is flatten your log by pressing it down with your palm – the flatter it gets here, the easier it’ll be to pull. Then, grab a hold of the two edges of the log and stretch it out four times. Now this is going to start to begin to look like a noodle. Then, continue to pull and smack the noodle against the table – this smacking motion’ll help the noodle thin out in the center as well. Once the noodle’s roughly as wide as your arm span, you’re finished. Just tear off and toss the little knobs of dough where your hands were pulling from.
Boil the noodle. Boil the noodles until they float. These northwestern style noodles are a bit thicker, so it might take a minute or so.
Note on how to rescue kudaimian that’re too thick:
One of the difficulties with learning hand pulled noodles is that if you screw up, you can’t just roll it back into a ball and start over – it won’t really form because of the oil.
If your noodle’s a bit too thick, use your fingers to lightly spread it horizontally, then pass it through your middle and index fingers with both hands while lightly pressing and pulling to straighten it back out – this motion is at 5:33 in the video. Again, this isn’t really impressive or correct or anything, but it’ll thin out the noodle and everyone’ll be none the wiser (unless you’re, uh… filming yourself).
Note on other Dapanji ingredients:
So a couple things that we didn’t add that you might see in a few dapanji recipes… (1) tomato paste (2) some other spices and (3) beer.
So right, Uighurs actually do use tomato paste in some dishes – the brand of tomato paste I buy here in Shenzhen is actually from Xinjiang. You could use half Xinjiang chili and half tomato paste to get that sort of red color if you like – it might be a bit more visually appealing, as our dapanji had a number of red flakes scattered about. We opted for pure chili as we were basing the recipe off of the dapanji of our favorite Xinjiang restaurant in Shenzhen, which didn’t use tomato paste.
Also, if you poke around, you’ll see that each restaurant’ll sort of has their own spice mix. We went with a basic one that was sort of a copycat of a Uighur-run Xinjiang restaurant we love in Shenzhen (plus Bay Leaf). The most commonly added ingredient that we didn’t use would probably be fennel seed… but sometimes you’ll see some places toss some more exotic stuff in too.
Lastly, many of the recipes around Xiachufang (the Chinese AllRecipes) feature a light beer as the braising liquid. Uighurs are Muslim though, so we just opted for water. Beer wouldn’t hurt though, so if you feel like it you could toss that in as well.
Note on Xianjiao Chili:
Again, please don't hesitate to sub this. I figured it'd be almost impossible for people to find abroad, except...
I was chatting with someone on YouTube and I'm now like 70% sure that this is Kashmiri Chili. They look really, really similar, have the same purpose (red color), similar heat level (~1k scoville), and if you look at a map that pathway seems like it makes a ton of sense. You should be able to find them on Amazon - at the very least, even if they aren't the same, I think it'd be a nice sub."

Hey Folks I'm looking for the best fried chicken place in Toronto, my opinion was that bar fancy had the best ones but unfortunately they closed down last year any one have other options that have their chicken similar to bar fancy, open to all opinions thanks 🙏

Just ate some now and i'm afraid it was underwhelming...The chicken was flavorless. The sauce was okay. The fries were terrible. It was so hyped up, but I fail to see why.

What is the best way to do frozen, breaded chicken (the big bag of non-precooked Tyson filets from Costco) and peeled-n-cut fries in the same basket with a Ninja Speedi? Google/YT aren't helpful, and Ninja's recipe builder thing doesn't even list potatoes.
[EDIT] Let me reiterate. I'm replacing a Gourmia fryer with the Speedi, because the other one's fan motor gave out. The Gourmia came with a metal rack that you could sit on top of the fryer tray, or set it underneath the tray to raise it's height closer to the heating element, for whatever recipe needed that. I would lay the fries across the tray, and put the chicken filet on the rack on top of the layer of fries, and do it all at once. That worked for me, and I saved the rack from the Gourmia to do the same with the Speedi.
Yes it all fits, but the Speedi doesn't have the same depth as the Gourmia, so it's taking some experimentation with temperature and time, and I wondered if anyone already has this figured out.