Boneless fried chicken fillet related questions 100

I'll tell you!! Listen to me right!!

First of all, the raw materials needed are:

Ingredients: chicken breast, flour, leavening flour, breadcrumbs (must be of good quality), eggs

Excipients: oil, tender meat powder (don't let customers know, you can put it or not), salt, monosodium glutamate, chicken juice, chicken powder, Sichuan pepper, seasoning, cinnamon powder, cooking wine, black pepper grated (black pepper chicken fillet can be used), milk, onion, carrot, celery, green onion, ginger, garlic, cloves, meat, cardamom, bay leaves and other seasonings!!

Production method: 1, marinated chicken: cut the chicken breast into large thick slices, add tender meat powder, cooking wine, salt, monosodium glutamate, chicken juice, chicken powder and stir evenly, and then add pepper, big ingredients, cinnamon powder (a very small amount), crushed black pepper (can be used to make black pepper chicken fillet), milk (a small amount), onion, carrot, celery are all large pieces, green onions, ginger, garlic (less), cloves, meat, cardamom, bay leaves and other seasonings after stirring, marinate for a period of time! After that, remove the thick slices of chicken and cut them into strips with a knife for later use!!

2. Dip the breadcrumbs: Dip the marinated and cut chicken into strips, first stain it with flour and leavening powder mixture, then stain it with egg mixture, and finally dip it in a layer of breadcrumbs (breadcrumbs and muscles are fully evenly wrapped, wrapped firmly, firm. I reserve it afterwards!

3. Frying: When the oil is heated for 5 or 6 years, add the breaded chicken fillet and fry it until cooked!!

Note: 1. The breadcrumbs must be sticky and firm! (Otherwise, it will look ugly).

2. The oil temperature should not be too high. (Otherwise, the breadcrumbs on the surface will be black or bearded).

3. The prepared raw chicken fillet can be stored in the freezer compartment of the refrigerator! (Do not stick when placed).

4. When frying, don't stir it just into the pot, otherwise the breadcrumbs will fall off! (You can only shake the bomb box!) ）

That's all for now!! What don't you understand is asking until you're satisfied!! I've told you all! I remember what you said to give me extra points!! Huh

Supplement: Then after you marinate it, just change it to long dices!

1.Crispy pulp ratio: 150 grams of flour, 30 grams of corn starch, 2 grams of salt, 5 grams of baking powder, 30 grams of oil. (Oh this way.)

2.Marinade with tenderizer meal.

3.After hanging the batter and wrapping breadcrumbs (you can also let the chicken fillet dip in the egg wash before), fry in the pan until the surface is golden brown.

Give it a try

In addition, in order to be delicious, prepare some tomato sauce and cumin powder, which can be seasoned after frying

If you can wrap it directly, you can do it directly, try it to see if it tastes good, and there is a kind of pulp is, flour + corn starch + custard powder + baking powder + fried powder, mix into a pulp, ask me the proportion,

Don't use starch, just use flour, this question is right, I used to do that line, let's talk about pulp first, use flour to add water and frying powder, turn it off, and then pour the appropriate amount of water into the flour prepared first, and pinch out the small flowers. The chicken is well stripped, dipped in starch, rolled with flour, and then fried!! Remember to give me a portion.

Fry in the air fryer for 10-15 minutes.

Cut the quick-frozen chicken fillet into strips, marinate to taste, wrap in the frying powder, preheat the air fryer, and put in the chicken fillet for 10 minutes. It should be noted that the chicken fillet should be flavorful, and the best marinating time is overnight.

The chicken fillets are placed evenly in the frying basket of the air fryer, do not pile them together casually, otherwise they will be fried unevenly and affect the taste. Fried chicken fillets can be eaten with paprika to increase the taste.

Precautions for using an air fryer.

1. Before use, pay attention to thoroughly clean the frying basket and frying pan with hot water, detergent and non-abrasive sponge, and then wipe the inside and outside of the air fryer with a damp cloth.

2. Pay attention to place the air fryer on a stable, horizontal and flat surface, and plug the plug into a grounded power socket.

3. The air fryer generally needs to be preheated for 5 minutes, and if it is not preheated, it will affect the taste of the food and even cause it to stick to the pan.

Twenty minutes to thirty minutes. Put the chicken fillet into the preheated air fryer and hold it at 200 degrees for 8 minutes. Take it out in the middle and flip it.

Sprinkle with a little cumin powder or dip it in tomato sauce and eat it deliciously. The taste is crispy, crispy on the outside and tender on the inside, and the key is to reduce oil. Before using the air fryer to make frozen chicken tenders, you need to preheat them five minutes in advance.

Fried chicken tenders can be eaten as is, or with condiments such as tomato sauce.

Precautions for eating boneless chicken tenders.

Chicken fillet should never be eaten with sesame seeds, because the serious consequences of eating the two together are easy to lead to death.

Chicken fillet should not be eaten with rabbit meat in daily life, eating the two together can easily lead to diarrhea, chicken fillet should not be eaten with sweet potato, when the chicken fillet food and sweet potato food have been eaten together, it will be easy to have stomach pain.

Fried chicken fillet belongs to fast food,The commercial version is to fry in hot oil at 180 degrees for 1 minute, and then it can be cooked. The chicken is more tender, and the chicken fillet is also relatively thin, so it doesn't take much effort to fry it. The key to fried chicken tenders is all about the marinade.

Provide the recipe and recipe for the commercial version of fried chicken tenderloin, and refer to it for yourself.

Ingredients: 1000 grams of chicken breast, 8 grams of salt, 5 grams of sugar, 8 grams of chicken powder, 3 grams of black pepper powder, 2 grams of thirteen spices, 1 egg, 10 grams of cooking wine, 15 grams of fine chili powder, 10 grams of garlic powder, 5 grams of chicken flavor enhancer powder, 5 grams of chili noodles, 5 grams of cumin powder.

1. Wash the chicken breast, change the knife and shape it into a chicken fillet with the thickness of a little thumb.

2. Add salt + sugar + chicken powder + black pepper powder + thirteen spices + eggs + cooking wine + fine chili powder + garlic powder + chicken flavor powder + 250 grams of water to the chicken fillet, mix evenly, put it in the refrigerator, refrigerate and marinate for more than 8 hours.

3. Pour the marinated chicken fillet directly on the starch, grasp and mix evenly, so that each chicken fillet is evenly floured and <>

4. After breading, go through a sieve and shake off the excess starch on the chicken fillet. The chicken fillet is finished.

5. Start the oil pan, medium heat, oil temperature 180 degrees, fry the chicken fillet in the oil pan, when frying, keep bumping the chicken fillet to prevent the chicken fillet from sticking. After about 1 minute of frying, the chicken fillet is fried and out of the pan.

6. Sprinkle the chicken fillet out of the pot, sprinkle with chili flakes + cumin powder, stir the seasoning evenly, and the fried chicken fillet is completed.

7. Put the chicken fillet in a bag, insert small chopsticks, and you can put it on the shelf and ship.

Tips.

Fried chicken fillet belongs to the relatively large sales of fast food, and this kind of fast food has long been a standardized production process, and each step has been refined to the extreme, as long as it is followed, it will not overturn.

In the commercial version, the marinade generally tastes heavier, and if you make it at home, it is best to cut the marinade according to personal preference.

Boneless chicken tenders can be fried with flour or starch to crisp. Here are two ways to coat:1

Flour frying with flour Ingredients: boneless chicken tenderloin, flour, salt, black pepper, egg whites, breadcrumbs, oil Steps: 1

Wash the boneless chicken tenders, blot the water with kitchen paper and cut into pieces of appropriate size; 2.In a bowl, add the flour, salt, black pepper and stir to combine; 3.In a separate bowl, beat in the egg whites, mix well and set aside; 4.

Dip the boneless chicken fillet pieces in flour, then coat with egg whites and then breadcrumbs; 5.Heat the oil pan to about 160 °C, add the boneless chicken fillet wrapped in breadcrumbs, and fry until golden brown. 2.

Flour frying with starch Ingredients: boneless chicken tenderloin, starch, salt, black pepper, egg whites, breadcrumbs, oil Steps: 1

Wash the boneless chicken tenders, blot the water with kitchen paper and cut into pieces of appropriate size; 2.Add starch, salt and black pepper to a bowl and stir well; 3.In a separate bowl, beat in the egg whites, mix well and set aside; 4.

Dip the boneless chicken fillet pieces in starch, then coat with egg whites and then breadcrumbs; 5.Heat the oil in a pan to about 160, add the boneless chicken fillet wrapped in breadcrumbs, fry until golden brown, and then remove and drain the oil. Both of the above methods will make the boneless chicken fillet crispy, and you can choose the right breading method according to your taste and ingredients.

Ingredients: 500 grams of chicken breast, 200 grams of water, 2 eggs, 50 grams of chicken tenderloin, 50 grams of starch.

Production method 1. 500 grams of single frozen chicken breast, slice into 3-4 slices, and cut into 7 mm square boneless chicken wicker.

2. Take 200 grams of water to dissolve the chicken fillet marinade and starch, put the cut chicken in it and stir it well, beat in two eggs and mix evenly, put the boneless chicken fillet into the freezer and marinate for about ten hours (stir more during the period).

3. Wrap the chicken fillet marinated in the chicken fillet marinade one by one with special breadcrumbs for chicken fillet.

4. The oil temperature is adjusted to about 180 degrees, and the chicken fillet can be fried until golden brown (the frying time of 100 grams of boneless chicken fillet is about one minute).

5. Finally, sprinkle the special sprinkling materials for the boss's chicken fillet: cumin pepper salt, plum pepper salt, sesame pepper salt, tomato sauce and other seasonings.

How to make boneless fragrant chicken fillet in Taiwan.

First cut the chicken breast into shreds, then put it in the marinade water and soak it for half an hour, the pickling water is prepared in the ratio of 20 grams of marinade powder per catty of chicken, and then stir well with 50 grams of water, and then mix the fried chicken powder with a paddle (the ratio is one catty of fried chicken powder to one catty of water) and then put the shredded meat into the paddle and wrap it in a layer of paddle, drain it, and then put it in the breadcrumbs and shake it with a layer of breadcrumbs, separate it, shake off the excess breadcrumbs, fry it in an oil pan for 1 2 minutes, and then sprinkle it with cumin powder and spicy sprinkle powder and put it into a chicken fillet bag.

I tried, and it's not bad.

The production process of boneless chicken fillet.

Boneless chicken fillet is a chicken fast food made from fresh chicken breast, marinated, coated, fried and quick-frozen. According to the needs of consumers, the taste is divided into spicy, plain and cumin, curry, etc., and it can be fried at an oil temperature of 170 for 2 to 3 minutes. It has always been loved by consumers because it is easy to eat, golden in appearance, crispy and delicious in taste, and is very delicious when eaten with a little tomato sauce and salad.

As a deep-processed product of chicken, boneless chicken fillet has convenient processing and low equipment investment; Long shelf life, low temperature refrigeration up to 12 months; Increase the added value of chicken by 10% 40 and other advantages.

1. Raw and auxiliary materials.

Fresh chicken breast meat has been qualified by veterinary health inspection, and the fat content is less than 10; Salt, monosodium glutamate, white sugar, and Knight chicken flavor are commercially available; Spices and wheat flour are commercially available, compound phosphate is analytical grade, and pulp powder and breading are commercially available.

2. Formula (unit: kg).

Chicken breast 100, ice water 20, salt, white sugar, compound phosphate, monosodium glutamate, i+, white pepper, garlic powder, other spices, Tianbo chicken flavor 20928, chicken flavor 21067.

Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1kg, cumin flavor with cumin powder kg, curry flavor with curry powder kg.

Third, the process flow.

Chicken breast (frozen) thawed, diced, cut into strips (add spices, ice water), vacuum tumbling, pickling, starching, coating, frying, quick-freezing, packaging, warehousing.

Fourth, specific steps.

1 Defrost. Remove the outer packaging carton and the inner packaging plastic bag, and put it on the stainless steel plate of the thawing room to naturally thaw it to the core temperature of the meat of 2.

2 Cut into strips. The brisket is cut into strips in the direction of the muscle fibers, each weighing 7 9 grams.

3 Vacuum tumbling and marinating. Put the chicken breast, spices and ice water in the tumbling machine, cover the lid, vacuum, vacuum, forward rotation for 20 minutes, reverse for 20 minutes, a total of 40 minutes.

4 Marinate. Leave it in the refrigerator for 12 hours from 0 to 4.

5 Sizing. Place the cut chicken pieces on the conveyor belt of the batter applicator and sizing the chicken pieces evenly. The slurry adopts a special slurry, the ratio is powder: water 1:, in the beater, the beater time is 3 minutes, and the viscosity of the slurry is uniform.

6 crumbs. Using the special breading for commercial use, in the stainless steel plate, first put an appropriate amount of crumbs, then drain part of the marinade liquid from the brisket strips and put them into the flour, use manual crumbs to evenly crumb the batted chicken strips, gently press the crumbs, wrap evenly, and finally put them into a plastic mesh basket, gently shake, shake off the surface of the crumbs.

7 Deep-frying. First, preheat the fryer to 185, so that the wrapped chicken pieces pass through the oil layer in turn, using shortening or palm oil, and the frying time is 25 seconds.

Cut the chicken breast into long strips that are slightly thinner than your fingers; Then stir well with starch, a little cooking wine, (eggs can be added or not); Crumple the bread by hand and dip it in the mixed chicken tenders; Fry in a frying pan until golden brown; Buy cumin powder or seasoning powder at the supermarket and sprinkle it on top.

It looks like I'll never learn. I couldn't figure out the mess of accessories alone, and my head was dizzy. It seems that the only way to eat is to eat ready-made life. Huh