In fact, when buying chicken chops, most of us can see the frying process. They just take the chicken chops out of the refrigerator, coat them with flour, put them in the egg liquid once, and then wrap them with bread crumbs. Some will cook it repeatedly, then fry it in the oil pan, and some will fry it after frying, and then take it out of the pan. Some will help cut the pieces, and some stores will not cut them because it may affect the taste.

The above steps are relatively simple, mainly the previously pickled chicken chops. This is the key. The meat of chicken chops is chicken breast. You can choose the largest piece possible. Wash with water and cut into pieces, not too thin, or there will be no meat feeling. You can pat the chicken breast with a knife, so that you can better absorb the seasoning at the back and taste it more. Add salt, a little monosodium glutamate, cooking wine and pepper, and add cumin powder if you like cumin. Then marinate for an hour before frying. Of course, the longer the pickling time, the better. You can also prepare it one night in advance and put it in the refrigerator for pickling.