Want to fry their own chicken outside crispy tender, there are a few suggestions:
1. chicken to marinate: chicken want to maintain a tender taste, in the deep frying before the first marinade, it is recommended that you add salt, five spice powder, oyster sauce, wine, starch for marinade, you can also buy a special seasoning packet of fried chicken marinade.
2. Use starch not flour: fried chicken outside wrapped in flour, fried out of the crispy, fried out of flour will be relatively soft.
3. Wrapped in breadcrumbs: breadcrumbs are very crispy after deep-frying, chicken tenders wrapped in a layer of breadcrumbs on the outside, after deep-frying to eat more crispy.
4. Re-frying again: generally the first deep-frying is to deep-fry chicken fillets, the second time with high temperature and high heat will be fried chicken fillets for half a minute, you can deep-fry chicken fillets more crispy and delicious.
2 fried chicken with which starchrecommended sweet potato starch.
Because the sweet potato starch gluten, stability, encounter high oil temperature is not easy to fry paste, the finished product is not easy to soft collapse, very suitable for fried chicken and other fried food.
There are other types of common starch, such as potato starch, corn starch, etc., and potato starch is very delicate, it is more suitable for thickening; in addition, there is a corn starch, after adding water will be more dilute, viscosity is not enough, it is more suitable for use in sliding fried.
3 Fried chicken fillet fried minutesgenerally 5-6 minutes, re-fried about half a minute, but also according to the size of the chicken fillet to decide.
Fried chicken fillets, usually cut into smaller thin strips of chicken fillets, coated with cornstarch, egg wash, breadcrumbs can begin to fry, you need to start with 6 hot oil temperature, medium heat frying, frying for 5-6 minutes, chicken fillets on both sides of the golden brown when fishing out. If the chicken fillet pieces are cut larger, you may have to fry longer.
Fish out the chicken fillets, and then will heat the oil temperature to 80%, the chicken fillets under the pot to re-fry half a minute to fish out, can be.
4 No Breadcrumb Chicken TenderloinIngredients: chicken breast, cornstarch, egg, table salt, pepper, chicken essence, monosodium glutamate, cooking wine.
Method Steps:
1. Wash the chicken breast, drain the water, and then use the back of the knife to pat a few times, the meat is more loose, cut into finger-sized thick strips.
2. Put it into a bowl, add table salt, pepper, chicken essence, monosodium glutamate, cooking wine, and then add a small amount of cornstarch, mix well, marinate for 20 minutes.
3. Break the eggs, then, take out the egg whites, put them in a bowl and stir them.
4. Take a dry bowl and put a small bowl of dry starch in it.
5. Put the marinated chicken fillets into the egg whites and dip them in the egg wash, then roll them in the cornstarch, evenly coated with cornstarch.
6. Start a pot, boil oil, oil temperature 6 into the heat, in turn into the marinated chicken fillets, during the attention to avoid sticking.
7. Fry until the chicken fillets on both sides of the golden brown out, drain the oil.
8. Once again, start a pot of oil, the oil temperature is heated to 8 into the heat, and then fried chicken fillets into the frying pan in the middle of the frying, and then fried for half a minute, and once again, it will be controlled by drying the oil and fish out, so that the chicken fillets can be made out of crispy and crunchy.