Chicken breast 500g
ingredients
Proper amount of roast chicken in Orleans
Proper amount of oil
1. Wash the chicken breast for later use.
2. Cut the chicken breast into thin slices about one centimeter thick.
3. Prepare a proper amount of Orleans roast chicken marinade.
4. Pour in the right amount of water and stir it into a paste.
5. Spread the marinade evenly on the cut chicken chops.
6. Stick a toothpick or fork on the chicken a few times to make the chicken taste better.
7. Finally, seal it with plastic wrap and put it in the refrigerator for one night.
8. spread tin foil on the baking tray
9. Spread the marinated chicken chops and brush a little oil on them.
10. The oven does not need to be preheated at 200 C for 20 minutes, and it is turned over halfway.
1 1. Take it out of the oven after baking.
12. Slice and plate
Every time I buy chicken breast, I basically eat it like this, and occasionally I eat fried food to relieve my hunger. The fried chicken chops are crispy outside and tender inside, so be sure to eat them while they are hot.
Materials?
A piece of chicken breast
One egg
Salt 5 ~10g
A spoonful of cooking wine
Bread crumb
Orleans seasoning 30 grams
Starch 20 grams
The practice of big chicken chops in Orleans?
Two slices of chicken breast
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Beat the meat with a rolling pin to break the fascia, and the meat will become thinner and bigger.
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Spiced wine, starch, salt
I used about two spoonfuls of starch! It's a stainless steel spoon for soup at home. It doesn't matter if you put more. If the meat is not tender enough, you can add an extra egg white.
Add a proper amount of Orleans powder (I put four spoons of this spoon, which is the kind of spoon with salt at home)
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Massage by hand to absorb starch and seasoning.
Refrigerate and marinate for at least two hours (or stay overnight for better taste)
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Prepare starch, egg liquid (one egg) and bread crumbs.
Marinated meat slices are stained with starch, and each side is wrapped as much as possible and evenly.
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Pour a little egg liquid on the starch-coated meat slices and wipe them evenly with a brush.
Wipe one side before turning it over.
I didn't dip the meat slices directly in the egg liquid. If I dip them in, if there is egg liquid left, it is full of powder and can't be used any more.
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Brush the egg liquid and put it on the bread crumb plate. Cover one side and then turn it over, so that every gap is covered with bread crumbs.
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Finally, the sliced meat with bread crumbs is very dry and there is no wet place.
Shake it and let the excess bread crumbs fall naturally.
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Heat the oil pan and slide in the sliced meat wrapped in bread crumbs.
Deep-fry until both sides are brown, then take out and cut into pieces while it is hot. Crispy outside and tender inside.
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You can also wrap small chips, just like bread crumbs. It tastes more crisp.
Tips
Chicken breast must be marinated for a long time.
You can also choose chicken leg meat instead.
Dice chicken breast or chicken leg, and you can make Orlean-flavored popcorn in the same way.