2500 grams of chicken breast

Appropriate amount of marinade for fragrant chicken fillet.

Salt 25 grams

2500 grams of starch

600 grams of water

50 grams of cumin powder

50 grams of Chili noodles

Palm oil moderate amount

Other tastes

Fried technology

One hour takes time.

Advanced difficulty

Steps of fried chicken fillet

1

The steps of chicken fillet cutting meat: clean the chicken breast, then cut the cleaned chicken breast into pieces with a thickness of 0.6cm, and then cut the sliced meat into strips of about 10cm along the meat lines. Note: In order to ensure that the cut chicken fillet is not broken, chewy and tough, it should be cut along the grain of the meat instead of cutting the grain horizontally.

2

The steps of chicken fillet marinating: in a clean container, add fragrant chicken fillet marinade100g, refined salt15g, 600g of water, and then add chicken fillet 2500g, and starch 200 to mix evenly again, thus marinating chicken fillet. Precautions A. This is marinated according to the amount of 5 Jin of chicken fillet. You can increase or decrease other proportions according to this ratio. B. If the back is covered with bread crumbs, starch must be put in the pickling process, while if the back is covered with starch, starch can be put or not.

three

The method of chicken fillet preservation: the preservation method is to seal the marinated chicken fillet with a fresh-keeping bag (or other things that can be sealed) and put it directly in the freezer for at least 8 hours, so that the chicken fillet will be more delicious.

four

The method steps of chicken fillet powder coating: Take a clean container with large caliber, pour appropriate amount of starch into it, and add appropriate amount of marinated chicken fillet for powder coating (starch 1 kg, chicken fillet can be mixed first 1 kg, and chicken fillet is prone to pimples when powder coating, and it can be mixed less and frequently every time), and then the chicken fillet is evenly stained with starch, and it is seen that the chicken fillet has been separated into one by one. Precautions: A. Grasp the chicken fillet with two hands, shake and shake it, and let the meat fall by itself. Shake it a few times so that every chicken fillet will be evenly stained with starch. Don't rub it back and forth and stack it softly, otherwise the starch will turn into a starch pimple, so it can't be used. B. Chicken fillet wrapped with starch had better stand for more than 5 minutes to make the starch a little moist, and then fry it after it seems to be eaten by meat, so that it won't smell like raw starch, and the color is good-looking, and the fried chicken tastes delicious. C. When shaking the powder, wrap it on the spot, and don't wrap it in advance at home. If it's not sold out within half an hour, it doesn't matter, then sprinkle a little more starch and shake it, and then use the sieve basket to screen out the excess starch. D. The leftover chicken fillet wrapped in starch must be placed in the freezing layer of the refrigerator. The chicken fillet wrapped in starch is easy to sour, and it can be thawed in advance and powdered again when used the next day. E. If the remaining starch of the day is particularly wet, it is best to throw it all away. If you put it in the refrigerator, it will be easier to regain moisture, and when you use it the next day, the dry starch will be contaminated with pimples, which will waste more starch. so

five

The steps of chicken fillet screening powder: take a sieve basket (leaking basket), put some chicken fillet wrapped with starch into the sieve basket to screen out excess starch, pour the screened chicken fillet into a food box to be fried, and the remaining starch in the container can be added with new starch one after another for use, and the powder wrapping is completed.

six

Fried chicken fillet: heat palm oil to 150- 170 degrees, and weigh the chicken fillet according to the customer's needs. Put it in an oil pan and fry it for 40 seconds-1 minute, and you can see that the chicken fillet is fried to golden brown. At this time, the chicken fillet is fried, and then quickly take it out of the pan with a line leak and drain the oil. Note: salad oil, blended oil, soybean oil, palm oil and so on can be used here.

seven

Spreading the chicken fillet: evenly sprinkle the drained chicken fillet with cumin powder and Chili powder. If you don't eat Chili, put it in a chicken fillet bag and make a delicious chicken fillet.

eight

The steps of chicken fillet bagging the chicken fillet will be poured into a special chicken fillet bag, so that one chicken fillet can be sold.

Tips

The above is the detailed steps of spreading chicken fillet, that is, the commercial version of chicken fillet, which is more detailed than the previous shared chicken fillet. You can follow the steps step by step, and you can ask Xiangbangbang if you need to know about chicken fillet marinade.