Chicken tenders are a snack made from chicken breast cut into strips. When cutting, the chicken breast is first cut into slices, and then the sliced chicken breast is cut into strips, which gets its name because the cut chicken breast looks like a strip of willow leaves. It is a kind of snack that is loved by the general public.

Chinese Name

Chicken Fillet

English Name

Chicken Fillet

Main Ingredients

Chicken Breast

Flavor

Salted

Method of Preparation

Fried

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Basic Classification

Chinese Name

Chicken Fillet

Chinese Name

Basic Classification

Method of Preparation

Original Ingredients

Chicken Tenderloin Method

Fresh chicken large breast meat has been qualified by the Veterinary Health Inspection and the fat content is less than 10%; salt, monosodium glutamate (MSG), sugar, and Nate's Chicken Flavorings are commercially available; spices and wheat flour are commercially available, compound phosphates are of analytical grade, and the slurry powder and wrapping powder are commercially available.

Basic Recipe

100g of chicken breast, 20g of ice water, 1.6g of salt, 0.6g of sugar, 0.2g of compound phosphate, 0.3g of monosodium glutamate (MSG), 0.03g of I+G, 0.16g of white pepper, 0.05g of garlic powder, 0.8g of other flavorings, 0.2g of 20928 Tianbo Chicken Flavoring, and 0.01g of 21067 Chicken Flavoring. Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1g, cumin flavor with cumin powder 1.5g, curry flavor with curry powder 0.5g.

Process

Chicken breast (frozen) → thawing → dicing → cutting → (add spices, iced water) vacuum tumbling → marinade → battering → crumb-coating → deep-frying → quick-freezing → packaging → warehousing. /p>

Specific steps

1. Thawing. Qualified by veterinary inspection of chicken breast meat, remove the outer carton and inner packaging plastic bags, placed in the defrosting room on the stainless steel plate naturally thawed to the center of the meat temperature -2 ℃ can be.

2. Cut strips. Cut the breast meat into strips along the direction of the muscle fiber, the weight of each strip in 7-9 grams.

3. Vacuum tumbling marinade. Put the chicken big breast, spices and ice water in the tumbler, cover and vacuum, vacuum -0.9pa, forward 20 minutes, reverse 20 minutes, *** 40 minutes.

4. Marinade. Let stand in a refrigerated room at 0°C-4°C for 12 hours.

Chicken Tenders

5. Basting. Place the cut chicken pieces on the conveyor belt of the basting machine and give the chicken pieces an even slurry. The slurry is made of special slurry with the ratio of powder:water=1:1.6, in the pulping machine, the pulping time is 3 minutes, and the viscosity of the slurry is uniform.

6. On the crumbs. The use of commercially available special coating powder, in a stainless steel plate, the first into the appropriate amount of coating chips, and then the breast meat strips drained part of the marinade into the coating powder, with a hand on the sizing of chicken strips uniformly on the crumbs and gently press, coating chips uniformly, and finally put into the plastic mesh baskets, gently shaking, shaking off the surface of the attached chips.

7. Frying. First of all, preheat the fryer to 185 ℃, so that the wrapped chicken pieces in turn through the oil layer, using shortening or palm oil, deep frying time of 25 seconds.

Chicken Tenders

8. Quick Freeze.

9. Packing and storage.

Chicken Tenderloin

Chicken Tenderloin

Basic Classification

Steamed Chicken Tenderloin

Main Ingredients: about 1 pound of chicken breast.

Marinade: a little pepper, 1 tbsp soy sauce, 1 tsp sugar, a little ginger juice (or ginger powder), a little cornstarch

Bursting spices: a little green onion, three cloves of garlic, one dried chili pepper (or your own)

Seasoning: 1-2 tbsp soy sauce, 1-2 tbsp sugar, 2 tbsp cornstarch

Production: Cut chicken into strips and put them in a submerged dish for 10 minutes. Heat 4 tbsp oil in a pan and fry the chicken until golden brown on both sides, stir in the spices, then add the chicken pieces, season to taste and simmer for 1 minute. [1]

Fried Chicken Fillet with Wood Fungus

Main Ingredients: Chicken Breast

Accessories: Wild Northeastern Hazelnut Mushrooms, Black Fungus, Green and Red Peppers

Seasonings: Chicken Seasoning, Wine, Salt, Green Onion, Water Starch

Cooking Methods:

1: Cut chicken breast into chicken fillet with a knife and add wine, salt and chicken seasoning for marinade to taste;

2, Hazel mushrooms, black fungus with warm water, wash and wait for use;

3, sitting pot on the fire, pour salad oil, chicken fillet into the pan over the oil, and then drained for use;

4, the pot to stay in the bottom of the oil, add ginger, onion, garlic, green and red peppers, sautéed add hazelnut mushrooms, fungus, chicken fillet, add salt, chicken essence, sugar stir-fry a few times after thickening can be.

Features: fragrant, refreshing, tender meat.

Practice:

Select the chicken breast, with a meat hammer or the back of the knife to beat the chicken breast loose, and then cut into a finger thick one by one, 2-3 eggs (meat more than a few more beat) into an egg wash with salt and black pepper grains pumping evenly, bread crumbs a plate, it is best to buy unsweetened or salty, cut the chicken fillet with egg wash coated, and then rolled all over the bread crumbs to roll all over the oh, the oil is 7-8 minutes hot, put into frying, frying to frying, and then rolled all over the oh, oil 7-8 points hot, and then rolled all over the oh, oil 7-8 points hot, and then rolled all over the oh, oil 7-8 points hot. When the oil 7-8 minutes hot, put into the frying, frying until golden brown, fish out, control the excess oil, you can eat, you can dip tomato sauce or Western-style chutney oil, or eat raw.

Low oil chicken tenderloin

Chicken tenderloin (or skinless boneless chicken thighs, or chicken breasts): salt and black pepper: moderate

Dried crushed garlic (or garlic powder), chili powder, five spice powder: moderate (or add any seasoning you like)

Flour: 1/2 cup Egg white: 3 Water: 1 moderate Bread crumbs: moderate Vegetable oil: 2 spoons

Directions:

1, dry the chicken (not as much as shown in the picture), then cut into thin strips and grind some salt and pepper on it;

2, mix the garlic, paprika, five-spice powder or any other seasoning you like with the flour and set aside;

3, mix the egg white and water and set aside;

4, bread crumbs and 2 tablespoons of vegetable oil. Sauté the breadcrumbs in a pan until golden brown, then place in a shallow dish and set aside.

5. Roll the marinated chicken in the flour-seasoning mixture, shaking off any excess, then dredge in the egg whites, then in the breadcrumbs and place on the grill; spray the chicken with oil.

6, into the preheated 240 degrees Celsius oven, baked for about 15 minutes, golden grilled chicken tenderloin is ready (of course, depending on the size of the chicken will be adjusted according to the time, pay attention to the good), with a favorite sauce to serve.

Boneless Chicken Tenderloin

Boneless Chicken Tenderloin is a chicken fast food that is made from fresh chicken breast, marinated, breaded, fried and frozen. It can be sold in supermarkets, fast food chains, wholesale aquatic markets and so on. According to consumer demand, the flavors are divided into spicy, original flavor and cumin, curry, etc. When consumed, it can be deep-fried for 2-3 minutes using 170℃ oil temperature. Because of its easy to eat, golden yellow appearance, crispy and delicious taste, when eaten dipped in ketchup and salad, very tasty, can be used for breakfast, fast food, so it has been loved by consumers. As a deep-processing product of chicken, boneless chicken fillet has the advantages of convenient processing, less investment in equipment; long shelf life, low-temperature refrigeration up to 12 months; and increase the added value of chicken by 10-40%.

Szechuan chicken tenderloin

Colorful chicken tenderloin

Ingredients: salt fungus persimmon peppers egg white chicken pepper cooking wine carrots starch garlic mushrooms

1. Chicken breast cut into strips, with a little salt, pepper, cooking wine, egg whites, starch scratching standby;

2. Persimmon peppers, carrots, mushrooms, fungus cut into strips standby;

3. Garlic minced standby, another bowl, add the right amount of salt, chicken powder, a little starch, mix into the water, thickened into a thinner water starch standby;

4. frying pan is hot, injected with oil, can be a little more than cool oil that is under the chicken strips, medium heat and slide until browned and poured out standby;

5. frying pan in the rest of the oil is hot, into the minced garlic sautéed incense, into all the vegetable strips sautéed until a little soft, into the slipped chicken strips slightly fried, poured into the prior Mixed water starch, until the soup is a little thick off the fire can be.