In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours., Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes., Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal., Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken., Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken., Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat., Serve :).
[EX A]: chicken breasts, buttermilk, salt, hot sauce, water, sugar, unsalted butter, cornstarch, egg whites, all-purpose, baking soda, vegetable oil

[EX Q]: You will need 3 oranges for the juice and zest required in this recipe., Make the orange sugar., Pulse sugar and finely grated (microplane works wonders) orange zest in food processor until blended., Transfer to medium bowl., To make the doughnuts., Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350F (180C)., Whisk the flour, baking powder, and salt together in medium bowl., Whisk eggs, sugar, and orange zest in another larger bowl., Whisk in orange juice, then butter, until well combined., Stir in flour mixture until evenly moistened., Using two rounded teaspoons (dinnerware not measuring spoons), carefully drop heaping spoonfuls of batter into hot oil., Cook at most, 6 at a time, do not overcrowd!, Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes., Using slotted spoon, transfer doughnuts to plate lined with paper towels., Drain for 5 minutes., Add doughnuts to bowl with orange sugar and toss until well coated., Arrange on a serving plate and repeat with remaining batter, adjusting heat to maintain the as necessary., These doughnuts are best served warm.
[EX A]: sugar, orange zest, vegetable oil, flour, baking powder, salt, eggs, sugar, orange zest, orange juice, butter

[EX Q]: Grease and flour 2 cookie sheets., Beat the eggs for 5 minutes, gradually adding the remaining ingredients in order listed., Spread mixture on cookie sheets and sprinkle finely chopped pecans on the rolls., Bake at 350 for 12 to 15 minutes. Take a cloth and sprinkle with powdered sugar; dump cakes on this and roll up., Cool 15 minutes., Unroll cakes and spread icing on them and roll back up; wrap in aluminum foil., Freeze and unthaw 20 minutes before serving., Enjoy.
[EX A]:
eggs, sugar, pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg