1. Freeze the chicken firm, but not until hard. Grab the skin of the chicken with a clean cotton kitchen towel padded in your hand, tear it off and throw it away. After skinning the chicken, wash the towel for later use (using a kitchen towel or paper towels will give you a firmer grip).

2. Place the whole skinless chicken breasts on a sheet pan, meaty side down; make a small incision between the membrane and the cartilage in the V-shaped area at the neck end, and use a sharp knife or kitchen scissors to cut through the cartilage. Press either end of the sternum with your thumb to create leverage.

3. Grasp the chicken breast with both hands and slowly bend the ends back to break the sternum. Use your fingers to tug the triangular sternum along the sides of the breastbone to loosen it; pick out the bones. Make sure to cull all of the breastbone. Check to see if there are any broken bones left in them that could break. Use the tip of the knife to gently cut through the chicken, making short incisions so you can separate the cartilage.

4. Cut the whole chicken breast in half lengthwise into two equal-sized parts, each of which can be served separately. Chicken can be used in many different ways, whether you're using Chinese-style chicken cuts or cubing, skinning, and boning chicken for other dishes, you now know how to make the most of a chicken to bring a great dish to the table instead of tossing it in the trash.

Cutting chicken breasts:

Cutting chicken is the opposite of cutting pork or beef, you have to cut with the grain to make it taste good, here's how to cut chicken breasts:

1, start by cutting chicken breasts into pieces according to the size you want, a chicken breast is usually cut into 3-5 pieces.

2, take one of the pieces, left hand slightly pressed, right hand along and cutting board parallel to the direction of the knife, to the left direction of the slice, try to slice thin.

3. Cut out the chicken slices along the grain.

4. Before slicing the chicken breasts, mix them with cornstarch or egg white, or put them in a small box in the refrigerator, or mix them with soy sauce and wine and put them in the refrigerator to chill. Chicken breasts cut out with the grain don't dry out when cooked.

We always hear the saying, "cut the beef and sheep horizontally, cut the pig vertically, and cut the chicken diagonally", so how to cut the chicken breast? The following will teach you how to cut chicken breast.

Secret fried chicken breast practice:

1, with the back of the knife, remember the back of the knife to chop, both sides are chopped, so that the chicken will still be delicious not firewood!

2, chopped chicken breast in a large bowl, add chopped onion tomato granules, and then put a small spoon of chicken essence, put a spoonful of sugar to refresh, and put the right amount of wine to fishy, and finally put the raw pumping can not be put old soy sauce, old soy sauce has a color but no salty taste. Seal with plastic wrap and refrigerate for 24 hours.

3, 24 hours later, fry to the front, pour the breadcrumbs in a plate, breadcrumbs in the supermarket on sale, more than 3 yuan a bag, a bag can be used 4-5 times. Chicken breasts on both sides of the breadcrumbs, when the oil in the pan is hot, put the chicken breasts into the pan, cover the pan with a lid, fry on low heat for 2 minutes, do not forget to cover the lid.

4. Turn the chicken breasts over and fry the same until 2 minutes. Serve with tomato salsa!