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Your blanket can be much heavier when wet. Some household dryers may be too small for the size and weight of your blanket. If you are machine drying, choose lower heat settings. Throw in a clean towel to help fluff your blanket up while it is drying. Low heat is best for fleece, cotton, and chenille blankets. High heat can shorten the fibers of chenille over time. Poly-pellet blankets can be dried and warmed safely in low or medium heat dryer settings. Dry waterproof blankets on a low heat setting even if warm or hot water has been used to wash a stubborn blanket. If you are air drying your blanket, exercise caution. Avoid hanging the blanket to dry. If the weight of the blanket is pulled to one side, this negates the even weight distribution within the blanket, stretches the material, and can ruin the blanket. Try laying it out or across open, ventilated surfaces like a banister. Shake it out regularly to ensure the weight hasn't redistributed unevenly.

summary: Ensure your dryer has the capacity and size to dry your blanket. Use a low heat or air fluff setting. Lay out your blanket.

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Chairs are a great option because their backs provide a high fort ceiling. Position the rows in front of a sofa, bed, or wall if you want the fort to be enclosed on the back side. Space the rows of chairs about 4 to 6ft (1.2 to 1.8m) apart depending on the size of your blanket. If you don't have chairs to support your fort, see what other sturdy items are in the room. Laundry hampers, ottomans, and boxes can serve as fort building materials. Place the items side-by-side if you need to use multiple pieces to create the fort. You can use furniture of different heights to create high and low places in the fort, which makes it extra fun to crawl around inside. Make sure to choose furniture items that are tall enough so you will be able to crawl or sit under the blankets in the fort. Fold a comforter in half and lay it down or layer a few blankets to add cushioning to the bottom the fort. Then, place several cushions or pillows around the edges of the fort. You can also place extra blankets or sleeping bags in the fort to cover yourself up. If the ceiling of your fort is high enough, you could even place a few low chairs or stools in the fort, such as bean bag chairs or ottomans. Drape a large sheet or blanket over the top of the fort so that it goes over the edges of the furniture. Pull the blanket or sheet taut so that it is not drooping down in the center of the fort's ceiling. Layer more than 1 sheet or blanket over the furniture to provide a darker environment inside of the fort. Use a light-colored sheets to allow some light into the inside of the fort, or use a dark-colored sheet or blanket to make it darker in the fort. The edges of the blanket will eventually slip off the furniture if you do not weigh them down. Grab a few books or other heavy objects and place them on the edges of the blanket. Clothes pins may be enough to secure the edges of a sheet on some types of furniture. For example, if you are using a couch as part of your fort base, then clip the sheet edge to the fabric on the couch using a clothes pin. Propping large pillows or couch cushions against the fort's framework can also help to secure the blankets.

summary: Make 2 rows of chairs with the backs facing each other. Place blankets and pillows on the floor of the fort to make it comfortable. Drape a sheet or blanket over the furniture pieces. Secure the blankets with heavy objects or clothespins.

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Turn the oven on to 410F (210C). Get out a baking dish or roasting pan that's large enough to hold all of the chicken in a single layer. Put the dish in the oven to heat up as the oven heats. Putting the chicken into a hot pan will create a crispy crust. Crack 1 egg into a shallow prep bowl. Pour in 1/3 cup (80 ml) of milk and whisk the egg and milk together until the egg is completely incorporated. Set this mixture aside. In another prep bowl, place 1 cup (125 g) of all-purpose flour and 4 tablespoons breadcrumbs. Measure the baking powder and seasonings into the bowl and combine them. You'll need to whisk in: 1 teaspoon baking powder 1 tablespoon salt 2 teaspoons ground paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground pepper Take 2 pounds (900 g) of boneless skinless chicken breast and use a sharp knife to cut each breast into three or four pieces. Place the chicken strips into the dry mixture and toss them until they're coated. Shake off any excess from the pieces. You'll need to coat them in batches, since all of the chicken won't fit in the bowl at the same time. Transfer the chicken to the bowl with the egg mixture and cover each strip in the egg mixture. You'll need to do this in batches, so you don't crowd the chicken. Put the coated chicken strips back into the bowl with the dry coating. Toss the chicken strips again, so they're completely covered with the dry mixture. Use hot pads to take the baking dish out of the oven. Put 1/4 cup (60 g) of butter into it. It should melt quickly in the hot pan. Once the butter melts, lay the coated chicken strips in the pan. Put the hot pan back into the preheated oven and bake the oven-fried chicken for 10 to 12 minutes. You should see the chicken crisp up and become golden brown. Using boneless, skinless chicken and cutting it into strips helps the chicken cook quickly. Remove the pan from the oven and use a thin spatula or tongs to carefully flip the chicken over. Return the pan to the oven and bake the chicken for another 5 to 10 minutes. This will help the other side become crispy. Remove the pan from the oven and serve the oven-fried chicken. If you want an even crispier crust, consider broiling the chicken for a few minutes until it's as crunchy as you like it.
summary: Preheat the oven and the baking dish. Combine the egg and milk. Whisk the dry coating. Cut and dip the chicken into the dry coating. Dip the chicken into the egg mixture. Dip the chicken into the dry coating again. Melt the butter in the pan and add the chicken pieces. Bake the oven-fried chicken. Flip the chicken and finish baking it.