The most fuel efficient way to make chicken cutlets is to use starch and breadcrumbs, so how do you

You can just add the oil directly, you don't need to use starch and breadcrumbs at all, and the taste is also very good.

The most fuel-efficient way to fry chicken cutlets is to put them in an air fryer and fry them, which only needs to be brushed with a layer of oil on the surface, which is delicious and healthy.

You can choose to fry the chicken steak directly in the oil, you can stick a chopstick on the top of the chicken cutlet, you don't need to add too much oil, and you must always flip it with chopsticks when frying.

You can choose to add a little lard to the pan, because lard can promote the breakdown of molecules, and then you can fry the chicken chops to brown.

Chicken cutlets are fine with dry starch, egg whites, and breadcrumbs. First, the chicken breast is processed, cut into thin slices, and then marinated with cooking wine and salt, evenly coated with egg white, then coated with dry starch, and then put it in the chicken breast and rolled it to fry it, and the chicken steak made is very delicious.

What is the chicken steak wrapped in old chitong powder.

Whether it is fried chicken thighs, fried chicken or chicken cutlets are a kind of food that young people like to eat now, it is usually very common on the street or in shopping malls, but due to concerns about the quality of chicken and the hygiene of the oil, many people will choose to fry it at home, and at this time it is necessary to master a certain method.

In order to make the flour fried more delicious, we need to coat the outer layer with a layer of flour before frying, so that the fried chicken steak will be crispy on the outside and tender on the inside. Generally speaking, it is enough to prepare some dry starch, eggs, and breadcrumbs when fried chicken cutlets, first clean the chicken breast, cut it into thin slices, and then marinate it with cooking wine and salt for half an hour, and then evenly coat it with a layer of egg white.

After the above preparations, we coat it with a layer of dry starch, which can be more, and then roll it in the breadcrumbs, so that it can be fried in the pan, and after frying, sprinkle some cumin powder and tomato sauce according to your taste, and the bite is very memorable.

When we fry chicken cutlets, we use chicken cutlets with some breadcrumbs, and the resulting chicken cutlets will have a fragrant flavor and a beautiful color. So, what to do if chicken cutlets don't have breadcrumbs? How do you fry chicken cutlets without breadcrumbs?

How do you fry chicken cutlets without breadcrumbs?

1. Rub the steamed bread into minced pieces, and the leftover steamed bread with dry hair is especially easy to rub.

2. Put the kneaded steamed buns in the oven at 220 degrees for 20 minutes.

3. After taking it out, rub it a little finer, and you can use it. The rest is sealed in a bag and can be used next time. The food is exactly the same as breadcrumbs, but at a much lower cost and easier to make.

Is it OK to do chicken schnitzel without breadcrumbs.

You don't have to. The role of breadcrumbs in chicken schnitzel:

1. Taste, which can increase the taste and change endlessly.

2. Taste, breadcrumbs will have a wheat aroma after frying.

3. The color is good and the base is hidden, and the chicken steak is wrapped in egg liquid and has breadcrumbs after being fried, which is more golden after being fried, rather than slightly caramel color.

Fried chicken steak recipe.

Raw material. a.Chicken breast 1 2 pieces, b

20 grams of minced green onion, 10 grams of ginger, 40 grams of garlic, 1 4 tsp five-spice powder, 1 tbsp chili powder, 1 4 tsp Sichuan pepper powder, 1 tbsp sand tea powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste, 1 4 tsp baking soda, 50cc water, 1 tbsp rice wine, c100 grams of chicken cutlet powder, cumin powder to taste.

Method. 1. Wash the chicken breast, remove the skin and bones, and cut it horizontally into a piece of butterfly-shaped meat (be careful not to cut it) for later use.

2. Put all the ingredients B into the juicer and beat for about 30 seconds to mix to make a marinade for later use.

3. Put the chicken steak from method 1 into the marinade of method 2, marinate for about 30 minutes, then remove and drain.

4. Take the chicken chops of method 3 into the chicken cutlet powder, and evenly coat the flour with flour by pressing for later use.

5. Heat the oil pan, put in the chicken steak of method 4 and fry it for about 2 minutes when the oil friend hall is warm to 150, and then remove and drain the oil when the skin of the chicken chop is crispy and yellow with gold coins.

6. Sprinkle an appropriate amount of cumin powder before eating.

Yes, you can make very delicious fried chicken thighs at home; Of course, you need to prepare breadcrumbs and fried chicken powder, first clean the chicken thighs, then cut a few knives on them, and then pour in an appropriate amount of cooking wine, pepper, light soy sauce, ginger slices, green onions for marinating, and then wrap the chicken thighs in egg liquid, wrap them in chicken powder or breadcrumbs and put them in the oil pan to fry, which is very delicious.

If you want to fry chicken thighs at home, then you should also prepare breadcrumbs and fried chicken powder, so that the fried taste can be good. Remember to marinate the chicken thighs in advance.

The chicken thighs can be cleaned and then marinated, some cooking wine can be added, and breadcrumbs can be coated in a layer of breadcrumbs for deep frying, preferably with breadcrumbs and fried chicken powder.

If needed, wrap it in breadcrumbs and fried chicken powder to make the fried chicken thighs more crispy and delicious; Clean the chicken thighs first, put it in a container, add green onions, ginger, garlic, pepper and other seasonings, add some small holes to the chicken, marinate for three hours, and then put it in fried chicken powder and breadcrumbs to wrap a layer of flour, and fry it in an oil pan until the surface is golden brown.

1. It is recommended to mix flour and starch.

If only flour is used, then the fried chicken thigh skin will be crispy and hard, not crispy enough, and the taste will not be good; And if you only use starch, the skin of the chicken thighs will not be crispy and soft. Mix starch and flour into a batter and wrap it in the outside of the chicken thighs to deep-fry, which can not only maintain the tender texture of the chicken, but also make the skin crispy and delicious.

2. The ratio of flour to starch is recommended to be controlled at 3:7.

The batter is applied to the surface of the chicken, first to keep it tender, and secondly to create a crispy crust that makes the chicken taste more delicious. Starch has a better swelling capacity, flour is more crisp and hard after frying, it is generally recommended to use more starch with less flour, the ratio of starch to flour is 3:7 or 1:

3. In this way, the fried skin will be more fluffy and crispy.

3 Many people put the chicken thighs directly into the oil pan to fry, and the surface is fried and pasted and taken out, but the inside is not cooked. The surface of the chicken thighs is coated with batter, which can avoid the surface of the chicken thighs from frying, prolong the frying time, and let the chicken thighs have a time to be fully fried.

The oil temperature of fried chicken thighs does not need to be too high, it should be put into the pan when the oil temperature is 6 hot, use medium-low heat, and fry slowly. If the oil temperature is too high, it will easily cause the appearance to be burnt and the inside is not cooked.

If the chicken thighs you choose are too big and are more difficult to cook, you can use smaller chicken wings to fry them instead, which is easier to cook completely.

41.Prepare an appropriate amount of chicken thighs, flour, breadcrumbs, light soy sauce, salt and a little oil.

2.Wash the chicken thighs, use scissors to cut the bones from the middle next to the bone, you can see the bones exposed, continue to cut both sides with scissors, and remove the bones of both chicken thighs to cut the chicken thighs into pieces.

3.Add light soy sauce to the chicken, season with salt, stir well, mix well for 10 minutes, sprinkle the marinated chicken with a layer of flour, and finally coat it with a layer of breadcrumbs.

4.Heat the oil until it is 60% hot, test the oil temperature with some breadcrumbs, slowly put the chicken one by one, carefully turn it with chopsticks to prevent it from sticking together, and fry it until it is slightly yellow.

5.Continue to heat the oil until it is 80% hot, then pour the chicken pieces into the re-frying, and fry until the chicken is crispy and golden brown.

Although fried chicken thighs are fried food, they are loved by many people, because fried foods are generally charred and crispy, tender and juicy, especially children and young people are very fond of fried food. If you want to fry your own crispy fried chicken at home, you also need to master some cooking skills, make your own crispy fried chicken thighs, prepare chicken wings, tapioca starch, fried chicken breading, salt, vegetable oil, ginger and garlic and other condiments.

Although the fried chicken is delicious and fragrant, the fried food outside is not very healthy, so you can try to make it at home. The frozen chicken thighs bought in the mall are unfrozen first, and then cut two knives on the surface of the chicken wings with a knife, which is more convenient to taste, and the chicken wings are cleaned and put in cold water to soak for a while, which can soak in bloody water to relieve the fishy smell of chicken wings. And put the chicken wings in a bowl, add an appropriate amount of marinated chicken powder or crispy fried chicken powder, mix well and let it sit for 2 to 3 hours.

The marinated chicken wings are evenly coated with a layer of starch, and then re-coated with tapioca starch in cold water. Crack an egg in a bowl, stir it with chopsticks, and dip the chicken wings in a layer of egg wash to make the chicken wings more crunchy. Don't fry the chicken wings in the pan after the egg is dipped in the liquid first, and dip them evenly with a layer of fried chicken flour, and then set aside.

It is important to note that the surface moisture should be wiped before adding tapioca starch to the chicken wings, which will make the skin of the chicken wings more crunchy and crispy.

Pour a lot of vegetable oil into the pot, and the temperature is high and hot, and you can put the chicken wings into the pot one after another. In the case of fried chicken thighs, the doneness must be maintained, as far as possible to fry over medium-low heat, because the popularity will make the surface of the chicken wings quickly scorched, and the inside is not yet fried, so the fried chicken wings will not be delicious. Wait until the chicken thighs are golden brown on both sides, and then remove the oil and water, until the temperature rises again, pour the chicken wings into the pan and carry out the second re-frying, the second re-frying can make the chicken wings more crispy and crispy.

If you want to make delicious fried chicken thighs at home, you need to pay attention to the heat, the fire should not be too big, otherwise it will be fried. You need to prepare breadcrumbs and fried chicken powder in advance.

First of all, soak the chicken thighs in cold water for two hours so that you can soak the blood foam, smear some soy sauce, oyster sauce, cooking wine on the surface of the chicken thighs and marinate for half an hour, and when the oil temperature is 5 into the heat, the chicken thighs will be more delicious when they are fried.

When frying chicken thighs, pay attention to the pan where the oil temperature is close to 50% hot. Fry the chicken thighs slowly over low heat, don't use high heat because you're impatient, otherwise the chicken thighs will easily get fried and burnt.

If you want to make delicious fried chicken thighs at home, then first wash the chicken thighs, then add ginger slices, marinate them in salted salt and cooking wine, then coat them with a layer of starch and fry them in a pan of oil.

You can directly remove the breadcrumbs, or you can crush the steamed bread into minced pieces instead of the bread bran. Ingredients: 1 piece of chicken thigh, 8 grams of marinade, 50 ml of empty oil, 50 grams of starch, 5 grams of chili sauce.

Beat the chicken thighs with a flower knife and pour into a bowl. Add the Xinerliang marinade and cooking oil to grasp well. Add the starch and coat the chicken thighs evenly.

Heat the oil, pour in 50ml of cooking oil, add the chicken thighs, and fry until golden brown on both sides. <

You can directly remove the breadcrumbs, or you can crush the steamed bread into minced pieces instead of breadcrumbs.

Chicken steak method: Ingredients: 1 piece of chicken thigh, 8 grams of marinated and buried ingredients, 50 ml of cooking oil, 50 grams of starch, 5 grams of chili sauce.

1. Beat 1 piece of chicken thigh meat with a flower knife and pour it into a bowl.

2. Add 8 grams of Xinerliang marinade and 2 ml of cooking oil, and grasp well.

3. Prepare 50 grams of starch and evenly coat the chicken thighs.

4. Heat the oil, pour in 50ml of cooking oil, add the chicken thighs, and fry until golden brown on both sides.

5. Drizzle with an appropriate amount of chili sauce.

Ingredients. Chicken breast in a whole piece.

Salad oil to taste.

Green onion 4 sections. Ginger 5-6 slices.

Garlic 4-5 cloves.

Oyster sauce a little.

Light soy sauce a little.

Salt a pinch of salt. Ground white pepper a little.

Essence of chicken a little.

Cooking wine a little.

Breadcrumbs to taste.

Starch to taste.

Eggs a.

Steps: Take a whole piece of fresh chicken breast.

Slice the chicken breast with a knife from the middle, but be careful not to cut it at the end.

Beat the chicken breast with the back of a knife to loosen the meat, preferably on both sides.

Put the beaten chicken breast into a container, cut the green onion into sections, slice the ginger, pat the garlic clove on the meat, add an appropriate amount of salt, chicken essence, pepper, oyster sauce, light soy sauce and cooking wine, spread the marinade evenly on the surface of the chicken, and marinate for at least 2 hours.

Remove the marinated chicken breast from the dipping sauce and shake off the marinade such as green onion, ginger and garlic.

Pat the chicken breasts evenly on both sides with dry starch.

Beat an egg into a liquid egg and set aside.

Add the starchy chicken breasts to the egg mixture.

Evenly coat the chicken breasts with egg wash and cover them with breadcrumbs on both sides.

Relax the oil in the pan and add the chicken steak when the oil is 50 or 6 hot.

Fry on low heat until both sides are golden brown and remove them.

Put the chicken chops removed from the pan on a paper towel to control the oil.

Cut the oily chicken cutlets with a knife into medium-sized strips, squeeze them with tomato sauce, and serve a plate of chicken cutlets that are charred on the outside and tender on the inside.

Tips: 1. Before marinating, the chicken breast must be beaten loose with the back of a knife or a meat hammer, so that it is easy to absorb the flavor when marinating, and the fried meat is very tender.

2. If there is enough time, the marinating time can be extended to make the chicken breast more flavorful.

3. The oil temperature should not be overheated when frying the chicken steak, otherwise the chicken steak will be scorched on the surface, but if the time is short, the meat inside is not fully cooked. When 5-6 is hot, it is advisable to put it in, and then switch to low heat to fry for about 8 minutes, in the middle you can turn the chicken steak over once, and wait until both sides are golden to remove the oil.

4. When cutting the chicken chops with controlled oil, the knife should be fast, otherwise the outer layer of bran will be easy to crack and break.

5. The dipping sauce can be paired with other flavors, and the hot sauce is also good.