It is easy to make crispy golden chicken cutlets at home, and the flavor is definitely not inferior to fast food restaurants! How to make chicken cutlet crispy skin, meat flavorful and juicy, there are still a lot of tips here, quickly come to study, fried chicken cutlet will be your another good dish.

Materials for Chicken Fried Steak

2 large chicken breasts, 2 eggs

1 small bowl of breadcrumbs (or steamed bread crumbs), 3 tablespoons of dry starch

2 tablespoons of cooking wine, 1 tablespoon of white pepper

5 grams of salt, oil

How to Make Chicken Fried Steak

Step 1

Preparation of Ingredients: Chicken Breasts: 2 large chicken breasts, clean and remove all the tendons on top. the fascia on it clean.

Step 2

Prepare ingredients: eggs: 2, breadcrumbs (or steamed bread crumbs): 1 small bowl, dry cornstarch: 3 tbsp, cooking wine: 2 tbsp, white pepper: 1 tsp, salt: 5g, oil: moderately

Step 3

Slice chicken breasts from the center into thin slices.

Step 4

Use a meat mallet to loosen the chicken breasts. The advantage of this is that it breaks the "tendons" of the meat, making it more tender and flavorful. If you don't have a meat mallet at home, you can use the back of a knife instead.

Step 5

Coat both sides of the hammered chicken fillets evenly with cooking wine, salt and white pepper. Give the chicken *** a short while after seasoning to allow the seasoning to seep evenly and fully into the breasts. ***After that let it rest and marinate to taste for at least half an hour.

Step 6

Place the marinated chicken fillets into the dry starch so that both sides are evenly coated with the dry starch, press gently so that the dry starch adheres more firmly to the chicken fillets, and then gently shake off any starch that does not stick.

Step 7

Place the dry-starch-coated chicken fillets into the egg mixture, coating both sides with the egg mixture.

Step 8

Finally, place the chicken fillets in the breadcrumbs and coat both sides evenly with the breadcrumbs, pressing gently a few times after coating so that the breadcrumbs are firmly on the chicken fillets. I used bun crumbs instead of breadcrumbs here. I have made a comparison and using steamed bread crumbs is definitely better than bread crumbs. Taste, steamed bread crumbs fried chicken cutlets more fragrant, bread crumbs have sugar, in contact with the oil is easy to caramelize and turn black, but where a little more fried, you will find that the finished product is not so golden, and the oil is particularly dirty. You may want to try this tip.

Step 9

Preheat the oil until it is about 50 percent hot, and place the chicken chops in.

Step 10

Always keep the heat on medium. The first frying is to cook the chicken fillets until light brown on both sides.

Step 11

Control the oil on kitchen paper for a few minutes.

Step 12

Reheat the oil and deep-fry the chicken fillets over medium heat. The purpose of deep-frying is to add color and remove from the pan until both sides are golden brown.

Step 13

Control the oil on kitchen paper for a few minutes, cut into pieces, and serve hot with salsa, tomato salsa, or pretzels according to your preference.

Step 14

The skin is crispy, and the meat is juicy and tender. You don't have to go out to eat chicken fried steak anymore, you can do it yourself, usually we can do it by ourselves, never bother others.

Step 16

The delicious sucking finger chicken steak is really just as big as it is.

Chicken Fried Steak Cooking Tips

1. Coat both sides of the hammered chicken steak evenly with cooking wine, salt, and white pepper. Give the chicken a short while after the seasoning is applied to make the finished product more flavorful. 2. Use steamed bread crumbs instead of breadcrumbs. Taste both good, but not dirty oil. 3. Always keep a medium heat, avoid using high heat, so as not to fry batter. 4. The first deep-frying is to cook the chicken cutlet, deep-frying until light yellow on both sides can be fished out. The purpose of re-frying is to add color. Two frying will make the finished product crispy outside and tender inside, which is more delicious than the method of deep-frying in the end.