How to fry chicken cutlets is tender and delicious, and how to marinate fried chicken cutlets is mor

Ingredients: Chicken breast.

250g eggs 2 pcs.

Cornstarch 1 gram.

Salt grams of thirteen spices. 1 gram.

Pepper. 1 gram.

Sweet potato starch 20 grams.

Breadcrumbs. 25 grams.

Corn oil. 100 grams.

Preparation of fried chicken cutlets.

Take 250 grams of chicken breast, soak in water for 30 minutes, squeeze dry.

Cut into thin slices and use the back of a knife to discrete for easy flavoring.

Take 1 gram of 1 thirteen spices, take 1 gram of pepper, 1 gram of salt, 1 gram of cornstarch.

Take 10 grams of corn oil.

Top the chicken breast with thirteen spices, pepper, salt, cornstarch, corn oil.

Grasp the condiments well and marinate for 30 minutes.

Go to breadcrumbs 25 grams.

Remove 20 grams of sweet potato starch.

Take 2 eggs and beat them into egg mixture.

The marinated chicken breast is coated with a layer of starch.

Stick another layer of egg wash.

This is a chicken steak with all the egg wash.

Then coat it with breadcrumbs.

Heat oil in a pan, add chicken cutlets, and fry over medium-low heat.

Fry until golden brown on both sides, about 3 minutes on one side.

Remove from the pan and add the tomato paste. <>

Tips: The temperature of the fried chicken steak must be controlled, and it should not be fried.

How do you fry chicken cutlets tender and delicious? First wash the beautiful chicken steak with water, marinate it well, put the condiments for 30 to 40 minutes, fry the small rockets until golden brown on both sides for about 20 minutes.

To make the fried chicken steak tender and delicious, pay attention to the heat when frying, first heat the oil on high heat, fry the chicken steak for 3 minutes, then turn to low heat, and slowly fry until golden brown on both sides.

In order for the fried chicken cutlet to be tender and delicious, the chicken should be selected fresh first, then marinated in advance, and finally fried according to experience.

Preparation of fried chicken cutlets. Ingredients: 300g chicken breast.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of breadcrumbs, 1 egg, appropriate amount of starch, appropriate amount of tomato paste.

1. Cut the chicken breast into thin slices, pat the meat with the back of a knife, sprinkle salt and marinate for a while.

2. Add starch and mix well.

3. Beat in an egg white and mix well.

4. Wrap with breadcrumbs.

5. In a frying pan, pour in oil and fry.

6. Fry on both sides, you can cut it open to see, if necessary, cover the pot and fry for a while.

7. Remove from the pan, cut into sections and serve with tomato sauce.

Ingredients: 1 chicken breast, 5 grams of cooking wine, 3 grams of salt, 1 gram of pepper, 10 grams of corn starch, 1 egg, 20 grams of breadcrumbs. If you want to make more at a time, you can adjust the amount of ingredients appropriately.

Method: 1. First of all, we buy a piece of fresh chicken breast from the market, rinse it with water, drain the water, and then divide it in two with a knife.

2. Spread our cut chicken breast on the cutting board, use the back of a knife or a rolling pin, and beat it on it for a while to give the chicken to relax, so that the taste will be more chewy, and it will be easier to taste when marinating.

3. Put the processed chicken in a container, add cooking wine, edible salt, pepper, mix evenly with your hands, or you can pinch it appropriately for a while, and put it aside to marinate for 5 minutes, so that the chicken can fully absorb the flavor.

4. Prepare three clean containers, put cornstarch, egg liquid, and breadcrumbs aside for later use.

5. After the chicken breast is marinated, put it into the cornstarch first, so that the front and back sides of the chicken can be evenly coated with a layer of cornstarch.

6. Then we put the chicken breast in the egg wash and coat it with a layer of egg wash.

7. Finally, put it into the breadcrumbs, and evenly coat the front and back with a layer of breadcrumbs.

8. Heat the amount of oil in the pan appropriately, and when the oil temperature rises to 5%, put the chicken in the oil pan and fry it.

9. Don't be in a hurry to flip when you just get out of the pot, fry for about two or three minutes, and turn over after the breadcrumbs on the surface are fixed on it.

10. Wait until both sides are fried until golden and crispy, fry for about 4 to 5 minutes on medium heat, and then you can remove the oil when the time is up.

11. Then we cut the chicken chops into pieces and put them on a plate while they are hot, sprinkle black pepper on them, or cumin powder, chili powder, tomato sauce, etc., these can be made into your favorite taste according to your own preferences, take a bite of the crispy outside and tender inside the slag, no worse than the professional chicken chop shop, try it after learning, if you have any better practices, you are also welcome to leave a message, we will share it together.

[Dish]: Pan-fried chicken cutlet.

Chicken is one of the lowest fats of all meats, and it is a low-fat, low-calorie, zero-fat delicacy, so even if it is fried as a fried food, it will not have too much fat. Today I will share with you this family version of fried chicken cutlets, which are fried until crispy on the outside and tender on the inside, which can be paired with some ingredients you like to eat, and the taste is no worse than that of buying outside. It is not difficult for us to find that many celebrities will use chicken as a delicacy in **, because it can not only satisfy satiety, but also satisfy cravings, increase the body's nutrition, enhance immunity and reduce the chance of getting sick.

Cooking ingredients]: 4 to 5 pieces of chicken breast, 10 grams of cooking wine, 1 piece of ginger, 3 spoons and 2 taels of light soy sauce, 1 bag of baking ingredients, 10 grams of edible salt.

Cooking Steps]:

1. First of all, take out the chicken breast in advance and thaw it, wash it several times after thawing, then wipe the moisture with kitchen paper, cut the chicken breast in half, and cut it into thin thick slices.

2. After cutting, put it in a bowl, add Orleans grilling sauce, ginger, cooking wine and light soy sauce, that is, after adding it, stir it evenly with your hands first, then add some edible salt, grab and mix evenly again, cover with disposable plastic wrap, put it in the refrigerator and marinate for about an hour, and marinate the chicken breast until it tastes.

3. Take out the non-stick pan at home and add it. Half a pot of cooking oil, heat the oil over high heat, burn to seven or eight hot, put the freshly marinated chicken breast left and right, do not add all of it to the pot, put two to three pieces at a time, fry slowly over low heat, and fry one side of the chicken breast until it is set.

4. Then turn over and fry the other side until golden brown, which can be golden and crispy, and fry the chicken breast for about three minutes, because we cut it thinly, so it is easier to fry.

5. Then prepare a container, or directly spread a piece of blotting paper on the cutting board, and suck out all the excess oil on the fried chicken chops on the blotting paper.

Cooking Tips]:

1. This crispy chicken steak can be eaten with rice, and when it comes out of the pot, you can sprinkle some chopped green onions and coriander as garnishes for seasoning.

2. Don't fry the chicken cutlet too much, because the fried food will become very soft after preservation, and there is no crispy feeling that has just been fried.

Method. After washing the chicken breast first, cut it into the size of ** (the large pieces are more refreshing to eat). Betty's chicken breast is cut straight from the chicken and is slightly thicker, so I cut it in half to make it a little thinner.

Add the marinade and gently massage the chicken breast to absorb the flavor, about 5 minutes.

Take out the marinated chicken breast and place it on a plate, sprinkle black pepper on both sides of the meat, and then coat it with flour on both sides. Heat a wok, add 1 tablespoon of oil, put the chicken breast, fry slowly over low heat, the chicken breast will gradually turn white, do not need to rush to turn over, the first side is about 3 minutes to fry and then turn over, the second side only needs 1 minute.

Push the chicken breast to the edge of the pan, add the minced chili, garlic and chopped green onion, and stir-fry lightly for 30 seconds.

Debone the chicken thighs, cut the meat into a net, and do not cut the meat until the skin is cut. This step is to remove the tendons of the chicken thighs, so that the frying will not retract.

Handle the chicken thighs, pour in all the seasonings and grasp well. The chicken thighs with tendons cut are very tender, and I grabbed them for a long time before I was willing to let go hahaha. After that, refrigerate for more than an hour.

After marinating, pick out all the onions and garlic. Remove from the pan without adding oil (if it is an ordinary iron pan, you need to put oil), put the chicken thighs skin side down in the pan, cover the chicken thighs with tin foil, and then use a heavier dish to press the chicken thighs covered with tin foil. This step is to make the chicken skin crispier.

Fry over medium heat for 5 minutes until the color on **, you can almost remove the tin foil, turn over and fry.

Raw material. 1 piece of chicken breast, 1 teaspoon of wine, a little pure powder of Yodoheng, a little tomato sauce or sweet and spicy sauce.

How to make it: 1.Prick the chicken breast with a toothpick about 30 times and marinate in 1 teaspoon of wine for 20 minutes.

2.Dip the chicken breasts in a little starch and fry them in a pan until golden brown and crispy.

3.Serve with tomato sauce or sweet and chili sauce.

The specific method of cooking fried chicken steak is to marinate the chicken breast with a little sugar, soy sauce, cooking wine, etc., and then wrap it in starch, breadcrumbs and other oil when the pan is hot until it is golden brown on both sides, and then wrap the chicken steak with tomato sauce and salad dressing, which is more delicious.

How to make pan-fried chicken cutlets.

Ingredients: boneless chicken thigh meat (250 grams), onion (1), celery (1 section)

1. Oyster sauce, light soy sauce, barbecued pork sauce, sugar, wine, onion, celery, and chicken for a few hours or overnight.

2. Fry a little olive oil in a pan over low heat for a few minutes.

3. Put it out of the pot!.

Marinate the chicken steak for a while between frying to let it absorb the flavor, which will make it taste better.

Ingredients for fried chicken cutlets: chicken breast Ingredients: cornstarch, salt, pepper, sugar Method:

1.Slice the chicken breast, pat it with the back of a knife and beat it loose. Sprinkle with salt and pepper and marinate for 15 minutes.

I suggest replacing the salt with soy sauce, which will suit our taste better.

2.Mix the cornstarch with salt, pepper and a pinch of sugar, and coat the chicken breasts with a thin layer of flour on both sides. I recommend adding less five-spice powder and chicken powder.

3.Heat a frying pan, pour an appropriate amount of oil, add the chicken breasts after the oil is warm, and then turn over and fry the other side after frying on one side.

4.Fried chicken cutlets are healthier with kitchen paper dipped in oil.

5.This pan-fried method is better with sauces, such as salad dressing, tomato sauce, Thai sweet and spicy sauce, Western mustard, etc. This plate is my dinner: rice, sweet potatoes, chicken cutlets, steamed spinach. This is a British dinner pull that suits the appetite of the Chinese!

Upstairs is served with dipping dishes, and I say a way to drizzle the juice. Pat the chicken with a knife and then use a knife to cut the root (the chicken will be more crispy on the outside and tender on the inside) Flat blades into slices Code flavor (salt, a little monosodium glutamate) Pat the flour (first wet the surface with whole egg liquid, and then wrap breadcrumbs) Heat the oil to 6 layers (slightly white smoke) Fry the chicken until golden brown, turn over The fried chicken is neatly placed in the utensils

How do you make delicious chicken cutlets? Finely chop the chicken, add the green onions, ginger, cooking wine, salt, and most importantly, Orleans seasoning, marinate for two hours, then add some egg wash and breadcrumbs, and fry them in a pan.

Whether it's one person or two people, remember to have a good breakfast, and today fried chicken steak with wowotou.