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fried chicken breast recipe tips
Materials for fried chicken breast: one chicken breast, two potatoes, a little kale

Marinade: curry powder, black pepper, salt

Frying: flour (6-7 tbsp) + flour (1 tbsp), water (1 tbsp), two eggs + breaded congee, parsley

Sauce: salsa (1 tbsp), ketchup (1 tbsp), minced yellow (0.5 tbsp) to make a sauce

Meanings: sliced chicken breast on a diagonal and marinated for about half an hour in the marinade

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Fried chicken breast practice:

1, chicken breast diagonally sliced, marinated in marinade for about half an hour

2, marinated chicken time potatoes cut into strips, washed to remove the starch water to thoroughly remove the water, potatoes skinned or unpeeled at will ...

3, a. Flour and chicken into a clean plastic bag, grabbed evenly so that the flour evenly stained in the surface of the chicken

b. Wrapped in flour chicken and then wrapped in a layer of egg coats (to make the egg batter when the first flour and water mixing after adding eggs)

c. Finally, in the parsley bread in the Kang rolled around, wrapped up gently pressed after a good press

4, the first frying potatoes ~ potatoes frying! After the oil is relatively clean, the potatoes thrown into the oil, do not care, and so on the surface of the golden brown on the take out, potato flavor is very fragrant ah ~ if you like a little crispy fried twice ~ fried and drained

5, after frying potatoes and then fried chicken ~ chicken is only fried once is also very crispy ~ (anyway, I was fried once on the crispy --') fried into a light golden brown out of the drained oil ~ chicken is too much to fry just half of the chicken ~ frozen next time you want to eat and then fried ha ~