Fry chicken chops
By VicentaLakin
You can easily make chicken steaks at home. You can never lose to a fast food restaurant! There's still a lot of little tricks here, so you're going to have another good meal。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Fry chicken chops
1
Preparation of food: Large breast of the chicken: Quantification, cleaning and removal of the top band。
2
Preparation of food products: eggs: appropriate quantity, breadbasket (or slag): appropriate quantity, dry starch: appropriate quantity, wine: appropriate quantity, white pepper: appropriate quantity, salt: adequate quantity, oil: appropriate amount
3
Put the chicken chest from the middle to thin。
4
Knock the chicken chest loose with a hammer. The advantage of doing this is that the meat can be broken, softened and tasted. If there is no pine hammer at home, it can be replaced with a knife back。
5
Pairs of wine, salt, white pepper on both sides of the hammered chicken steak. When the sauce is done, the chicken is massaged for a little while, so that the sauce is evenly and fully penetrated into the breast of the chicken. After the massage, it's still, salted for at least half an hour。
6
Release the pickled chicken into the dry starch, so that both sides are evenly covered with dry starch, so that the dry starch will stick more firmly on the chicken row, and then the untaught starch will shake gently。
7
The chickens filled with dry starch are released into the egg fluid, with both sides covered with egg fluid。
8
Then the chickens will be poured into the sheaths, and they will be covered in both sides, and then they will be pressed gently, so that the sheaths will be firmly set on the chicken rows. I've replaced the bakery with a slag. I've compared it, and it's definitely better than breadbread. It tastes like the chicken chops from the slags are better, sugar is in the buns, oil is easily charred to black, but if you blow more, you'll find that the finished product is less yellow and the oil is particularly dirty. You might want to try this little trick。
9
The oil is preheated to about 50% heat, and the chickens are released into it。
10
Always keep it on fire, and the first blow is to make chicken chops, so they can be found in two shallow yellows。
11
In the kitchen, the oil is on paper for a moment。
12
After the oil was reheated, the fire resumed the chicken chops. The purpose of the repeated bombing was to be coloured and torn out of gold on both sides。
13
The kitchen uses paper to control the oil for a moment, cut the pieces, and eat them in the heat, as the individual prefers, for example, sauce, tomato sauce or pepper salt。
14
Scrambling skin
15
The flesh is tender and juicy。
16
We don't have to eat fried chicken chops outside anymore. We can fix it17
Is it easy to figure it out? Get your food ready。Fry chicken chops Make Tips
1. Pairs of wine, salt and white peppers on both sides of the hammered chicken chops. When you're done with the sauce, you have to massage the chicken for a little while, which makes the finished product taste better. 2. The breadbasket was replaced by a slag. Tastes good, not dirty oil. 3. Always keep the fire in order to keep it from blowing up. The first blast was made of chicken chops, so that they could be recovered from two shallow yellows. The purpose of the bombing was to paint. Double-drying would make the finished product impregnable and more delicious than a blow to the end。