Boneless Chicken Tenderloin Technical Recipe

Marination Recipe:

To 10 pounds of meat, for example: 50 grams of chicken extract, 50 grams of salt, 50 grams of sugar, 30 grams of sweet baking powder, 35 grams of curry powder, 20 grams of baking soda, 40 grams of tenderizer, 20 grams of cornstarch, 40 grams of flour, 5 grams of custard powder, water, moderate amount of water (slowly added to the yogurt-like can be)

Boneless Chicken Tenderloin Willow production methods:

First chicken breast cut into shreds, and then into the marinade soaked in water for half an hour, marinade modulation ratio of 20 grams of marinade for each pound of chicken with 20 grams of powder, and then 50 grams of water stirred, and then fried chicken powder paddle (ratio of one pound of fried chicken powder to one pound of water) and then shredded meat into the paddle wrapped in a layer of paddles, draining, and then put into the breadcrumbs shaking on a layer of breadcrumbs, separated, shaking off the extra crumbs, and then put into a breadcrumb, and then put into a layer of crumbs, and then put into a layer of crumbs, separated, and shaking off excess crumbs, and then into a layer of breadcrumbs. Fry the meat in oil for 1-2 minutes, sprinkle with cumin and spicy sprinkles and put into a chicken fillet bag. Select chicken breasts, pat them loose with a meat mallet or the back of a knife, then cut them into finger-thick strips and marinate them in the marinade recipe above for 2 to 3 hours to taste.

Frying:

Oil boiled to about 170-180 degrees, into the chicken fillet for deep frying, deep frying until the table golden brown, fish out, control the excess oil, you can eat, I like to dip tomato sauce or Western-style chutney, or just eat dry. According to consumer demand, the flavors are divided into spicy, original and cumin, curry, plum powder, creamy cheese, tomato sauce salad and so on. Sprinkles can be bought directly from the finished product online.