How to fry chicken breast, how to make fried chicken breast?

Steps on how to fry chicken breast.

Step 1: Wash and shave the chicken breasts and remove the fascia.

Step 2: Slice the chicken breast into two large slices, gently smash each slice with the back of a knife (for a more flavorful marinade), and cut it into finger-sized strips (for those who are too fat, the fingers will be thinner).

Step 3: Put the cut chicken strips into all the marinated meat (15 grams of soy sauce, 5 grams of cooking wine, 1 gram of salt, 5 grams of salad oil, a little pepper powder) and grasp well, if you like to eat spicy, you can add an appropriate amount of chili powder to the marinated meat, marinate for 20 minutes, you can use the fresh-keeping box to marinate more and refrigerate (about 5 days), you can get it in a few minutes when eating, it is very convenient.

Step 4: Pour all the dry starch into the marinated chicken strips and mix well by hand, to ensure that each piece is completely covered with dry starch (if there is no way to measure the weight of the raw materials, you can put the dry starch several times spoonful, and mix while putting it, and the chicken is coated with starch).

Step 5After letting stand for 5 minutes, start frying.

Step 6 Pour oil into the pot and heat it, put it on the oil surface with your hand, you can feel very hot, you can also throw a chicken strip to test the oil temperature, if you throw it in, there will be dense bubbles, you must not burn until the oil smokes, so that the raw materials will be pasted off the surface and the inside is still raw.

Step 7: Gently shake off the floating powder on the chicken strips wrapped in dry starch, put them in one by one, and fry them over medium heat until the surface is golden brown, the chicken is very cooked, don't fry for a long time, then the chicken will be very dry and old.

Step 8 Put the fried chicken fillet in the basin while it is hot, sprinkle with pepper powder and salt, and when sprinkling, you should use your hands to flip the chicken fillet up and down in the basin, so that the seasoning is sprinkled evenly, and the marinated chicken fillet already has a slight salt taste, so you must taste it before sprinkling salt, and you can also sprinkle some chili powder or curry powder if you like to eat spicy.

Cooking steps: Fried chicken breast.

Chicken breast has a high protein content, which is easy to be absorbed and utilized by the human body to enhance physical strength; The phospholipids contained in it play an important role in human growth and development, and have a good therapeutic effect on malnutrition, cold intolerance, dizziness and palpitations, fatigue, thirst and edema. An ingredient that the elderly and children like to eat, I will share my method with you.

Recipe classification. Next to the meal.

Taste. Homely.

Cooking: Explode.

Cooking difficulty. Ordinary.

Cooking dishes. Other.

Ingredients. Chicken breast: 300g

Accessories. Eggs: 1 pc.

Cooking oil: 10g (to taste).

Cornstarch: 30g

Breadcrumbs: to taste.

Green onions: a pinch Ginger: A little.

Cooking wine: a little.

Salt: 5g light soy sauce: a please.

Cooking steps: 1: Prepare the required materials.

2) Slice the chicken breasts into evenly sliced pieces.

3: Use the back of the knife to loosen each slice of meat and pour it into a mesh to destroy the internal tissue of the chicken and make it better to marinate it.

4: Put it in a container, add oil, salt, green onion, ginger, light soy sauce, cooking wine, massage well, put in the refrigerator for 20 minutes, take a slice of chicken and pat cornstarch.

5) Wrap in a layer of egg mixture.

6: Then pat the dough and put the chicken breast slices in the oil in the pan and wait for 70% of the heat to put into the prepared chicken breast slices.

7) Fry over medium-low heat until golden brown on both sides, remove the oil blotting paper to absorb excess oil, cut into pieces and put on a plate.

8: Squeeze in the tomato sauce and enjoy.

For many foodies, whenever chicken breast is mentioned, it is always drooling. A large piece of oily, crispy and crunchy meat looks like a bite to take in. Chicken breast is rich in protein, which is very low in fat and calories, and it is a very good ingredient for some friends who want to eat meat.

There are also many ways to make chicken breast, boiled, fried, fried, and so on. The boiled chicken breast is too difficult to come out, and frying and frying are of course not suitable for **. Next, I will introduce you to another production method.

Craving crispy and tender chicken breasts? No boiling, no frying, no oil, the method is simple, novices will learn it!

Ingredients: 1 piece of chicken breast, honey, white pepper, oyster sauce, chili powder, salt, cooking wine.

How to make chicken breasts: First, wash the chicken breasts you bought back and cut them into thin slices. Be sure to cut a thin slice, otherwise the surface of the pan will be easy to paste. Place in a bowl and set aside.

Next, prepare the gravy, prepare a small bowl, add a spoonful of oil, a spoonful of cooking wine, a spoonful of honey, a spoonful of pepper, and half a spoon of chili powder (if you don't like spicy food, you can put a little less, weigh it yourself), stir well and set aside.

Next, poke a small hole in the top of the chicken breast slice with a toothpick, then pour the previously prepared meat juice into the chicken breast slice, add a little salt and stir well. The marinade is about 30 minutes, and of course the longer the marination, the better it is, so that it is easier to absorb the flavor.

Next, prepare a non-stick pan, turn on low heat, and put the marinated chicken breast slices one by one, without adding a drop of oil. Fry slowly over low heat, or cover the pot slightly. Since the chicken breast slices are relatively thin, they can be cooked quickly.

The above is the method of making chicken breast that I shared with you, the method is relatively simple, and you should be able to learn it if you don't know how to cook. This method does not need to be boiled or fried, and there is not a drop of meat in the pan, so you can still make tender chicken breasts. Have you learned?

1: Prepare the required materials.

2) Slice the chicken breasts into evenly sliced pieces.

3: Use the back of the knife to loosen each slice of meat and pour it into a mesh to destroy the internal tissue of the chicken and make it better to marinate it.

4: Put it in a container, add oil, salt, green onion, ginger, light soy sauce, cooking wine, massage well, put in the refrigerator for 20 minutes, take a slice of chicken and pat cornstarch.

5) Wrap in a layer of egg mixture.

6: Then pat the dough and put the chicken breast slices in the oil in the pan and wait for 70% of the heat to put into the prepared chicken breast slices.

7) Fry over medium-low heat until golden brown on both sides, remove the oil blotting paper to absorb excess oil, cut into pieces and put on a plate.

8: Squeeze in the tomato sauce and enjoy.

Ingredients: 500 grams of chicken breast, 1 egg, 20 grams of starch, 3 grams of refined salt, 50 grams of breadcrumbs, 2 grams of pepper, 500 grams of cooked lard.

1. Cut a knife on the chicken breast and spread it flat on the cutting board, remove the chicken skin on both sides and gently pat it with the back of the knife a few times.

2. Rub pepper and refined salt on both sides of the chicken breast, and then pat on the starch.

3. Beat the eggs and stir well, spread the egg mixture on the chicken and pat the breadcrumbs.

4. Heat the oil, heat the oil to 6 hot, put the chicken breast into a colander and fry it until crispy, change it into a diamond-shaped block and serve it.

Frying chicken breast is very simple, cut the chicken breast into pieces, marinate it, cooking wine, pepper, salt, Orleans ingredients, eggs, etc., and then get starch egg armpits, breadcrumbs, and then fry it slowly in the pan at fifty percent oil temperature, fry it straight and float it out, and fry it again when the oil temperature rises! aqui te amo。

How to fry chicken breastsWhen frying chicken breasts? You first slice or cut the chicken breast into strips, then coat it with starch, then coat it with breadcrumbs, then add salt and pepper, and then an egg mixture. Then fry in hot oil.

When we fry the chicken breast, the chicken breast should be marinated in advance, add salt, pepper, chicken essence, egg white, cooking wine and corn starch to marinate the five-layer oil temperature under the narrow road, and then take out the seven-layer oil temperature, and then fry in the pan.

Ingredients: 1 chicken breast, appropriate amount of oil, half a bag of barbecue sauce, 100 grams of fried powder, 75 grams of water.

1. Wash the chicken breast, then put it in a container and mix it with barbecue sauce and marinate overnight.

2. Take out the marinated chicken breast and cut it into large pieces for later use.

3. Pour half of the fried powder into the container, add an appropriate amount of water to make a paste.

4. Pour the other half of the fried powder into a basin, then add the sliced chicken breast and coat it with a layer of fried powder.

5. Take out the chicken, put it in the adjusted fried paste, and wrap it in a layer of fried paste.

6. Heat the oil from the pan, when the oil is 60% hot, turn to low heat and put in the chicken breast.

7. After the edges of the chicken breast are solidified, turn over and fry the chicken breast on both sides until golden brown.

8. Finally, put it out in a container and enjoy.

Preparation of fried chicken breast liquid meat:

Ingredients: 2 chicken breasts, 20g light soy sauce, 15g minced garlic, 30g honey, 3 spoons flour, 2 spoons starch, 30g butter, 1 cup milk, 1 egg.

Steps: 1. Wash the chicken breast, remove the white film, and cut it into long strips.

2. Add black peppercorns, a spoonful of salt, stir well, pour in 1 cup of milk and soak for 2 hours.

3. After marinating, beat 1 egg, 3 tablespoons of flour and 2 tablespoons of starch, and slightly grasp it into a viscous state.

4. Fry in a hot pan until fluffy and slightly yellow and cooked.

5. When the oil temperature rises, you can re-fry and dig until golden and crispy!

6. After the butter is melted, add 1 head of minced garlic and stir-fry until fragrant.

7. Then add 3 tablespoons of light soy sauce and 2 tablespoons of honey, stir-fry until the sauce is thick, turn off the heat.

8. Put in the fried chicken and wrap it in honey to remove from the pot.

Cut the chicken breast into large slices, marinate, add the starch, egg whites, and pat on, flour, or bread crumbs, to, 60 degrees oil liter with tomato and fry until golden brown.

1. Cut the chicken breast into strips and put it in salt for preparation, pour the crispy fried powder into a bowl and put an appropriate amount of water, stir and beat an egg and stir again. Then, put the marinated chicken breast inside.

2. Put the dipped chicken breast into the breadcrumbs so that the chicken breast is covered with breadcrumbs.

3. Put the breaded chicken breast into the pan and fry it.

4. Wait until the chicken breast is fried until golden brown. It tastes better if dipped in tomato sauce.

5. Cook the chicken first, wrap it in starch water (seasoning can be added to starch water) and then put it directly into the oil pan, and pick it up after seeing golden brown!

6. Wash the chicken breasts. Slice the diagonal blades into 4-5 mm thick flakes, add freshly ground coarse black pepper, 1 teaspoon of salt and minced garlic (3-4 cloves) and marinate for 30 minutes. Prepare the batter:

Beat the eggs. Add 1/2 teaspoon salt, freshly ground black pepper, flour and a pinch of water to make a yogurt paste; Dip the marinated chicken breast slices in the batter and roll them in the breadcrumbs again.

7. Heat oil in a frying pan until the batter drips down and can float up immediately, spread the breadcrumb-coated meat slices in the pan; Fry until golden brown on both sides.

The method of deep-frying chicken breast is crispy and crispy, and the number of traces is as follows:

1. Cut the chicken breast into uniform strips, put it in a large bowl, cut the green onion into sections, slice the ginger, put in 1 tablespoon of cooking wine, a little pepper, beat in 1 egg, and stir well.

2. Add 1 tablespoon of starch and 1 tablespoon of flour, stir well, and marinate in the fresh-keeping layer of the refrigerator for more than 20 minutes.

3. Heat the oil, when the oil temperature is 6 hot, put in the chicken breast strips, fry them until golden brown, and then fry them all again after taking out the cherry blossoms.

4. The crispy fried crispy pork is out of the pot.

When frying, the oil temperature should not be too high, otherwise the crust is easy to paste, but it should not be too low, otherwise the oil will soak in too much and it will be too greasy to eat. Chicken be sure to gently pat the spine with the back of a knife.

1Remove the seeds and skin of the green pepper and cut it into 1 cm pieces. Cut the chicken breasts into equal sized pieces and dip them in wheat flour.

2Heat the oil to medium temperature, fry the green pepper and chicken in the oil, then remove and put on blotting paper to absorb the excess oil.

Material. Dosage.

1 chicken breast.

Garlic and small red peppers.

Small green peppers, chutney, oil, salt.

Black pepper preparation.

1.The front and back of the chicken breast are cut with a long oblique knife, and they must be cut off if they are not defeated. Massage the chicken with salt and black pepper to make the taste more even, especially if it doesn't fall into the mouth with an oblique knife, and marinate for five minutes.

2.Heat the oil in a pan and fry the chicken.

3.Arrange the chicken breast with oil control and sprinkle with chopped chili pepper and garlic.

4.Leave a small amount of base oil in the pan, stir-fry well with chutney, sprinkle with black pepper and a little salt, and pour it over the chicken.

Material. Dosage.

Chicken breast piece.

Salt and black pepper to taste.

Breadcrumbs: to taste.

One egg.

Method. 1.Wash the chicken breasts and cut them into slices to your liking.

2.Season the chicken breast with ground black pepper and salt, then grasp the meat well with starch. Pickle, just grasp the pickling time yourself.

3.Beat the eggs into a liquid egg. Wrap the marinated meat in egg wash and a layer of breadcrumbs, put it in the oil pan and fry it until golden brown, and it's OK

4.That's it, fried chicken with beer.

The three yellow chickens I bought, asked the store to chop them into strips, and washed and drained them at home.

Ginger finely chopped.

Chop the chicken pieces and add them to the cooking wine.

Add minced ginger, salt, sugar, and five-spice powder to marinate for 30 minutes.

After 30 minutes, add starch and 2 egg mixtures and mix well, without adding water.

Put a little more oil in the pan.

When the oil temperature is 6 hot, add the chicken pieces, and fry them until the chicken pieces are golden brown.

Chicken breasts can be a bit old on their own, but with fried limb splits, they can bring out the tenderness of the chicken breast, and Hunger Hu makes a very delicious fried chicken breast with bright dates.