Orléans chicken chops
By VicentaLakin
IT'S REALLY COLD IN BEIJING TODAY, THANKS TO A DOUBLE BREAK, CHILDREN DON'T HAVE TO GO TO SCHOOL, BUT THERE'S A MISSION GOING TO THE EAST FRONT TOMORROW, WHAT KIND OF ACTIVITY, FREEZING OUT FOR A DAY. TOMORROW WE'LL HAVE A HOT POT. WE'RE ALL AT HOME TODAY, AND OUR CHINESE AND OUR DINNERS ARE NOT FIXED, SO I'LL FINISH A MEAL, TAKE A PICTURE AND HAVE A MEAL. THERE ARE SIX DISHES MADE TODAY. IT'S HARD FOR THEM. ONE OF THE MOST COMMON FOODS IN CHICKEN STEAKS, ORLÉANS, IS MADE OF CHICKEN LEGS COMBINED WITH COOK100 NEW ORLÉANS ROASTED WITH SALTED WITH FRIED POWDER, WHICH IS VERY GOOD. IT'S CHARRED, DELICIOUS。
Recipe Recommendations
- chicken legs of 3
- eggs appropriate amount
- New Orleans Roast Wings Marinade appropriate amount
- frying powder appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Orléans chicken chops
1
Get ready to eat。
2
Get the chicken legs off the bone。
3
With a fork on the side of the leather。
4
Turn over, the side of the meat, lighten it with a knife。
5
JOINING COOK100 NEW ORLEANS BAKED WING PICKLES, SCRATCHING AVERAGE HANDS FOR 30 MINUTES。
6
Picked chicken chops, shot a layer of dried starch。
7
Another layer of egg fluid。
8
Finally, the fried powder。
9
Down to 50% hot pan。
10
The little fire goes to the gold。
11
The oil pan is warming again。
12
Let's rebuff the chicken again and get the tar out。Orléans chicken chops Make Tips
用叉子在鸡皮上戳几下，以防止煎炸时卷曲，并使其更好地吸收调味。如果没有煎炸粉，可以用面包糠代替。