Ingredients

Main ingredient; 1 chicken breast

Supplement; 1 tbsp of New Orleans marinade 1 tbsp of milk 1 tbsp of oil 500g of corn starch 2 tbsp of all-purpose flour 2 tbsp of water 4 tbsp of water

1. Ingredients together. Chicken breasts cut into strips slightly thinner than your little finger, cornstarch and flour with water to make a semi-fluid batter.

2. Add milk and Orleans marinade to the cut chicken fillets.

3. Scratch well and marinate for 10 minutes.

4: Hang the batter one by one.

5, start a frying pan, when the oil temperature to 6, 7% heat into the hanging good paste of the chicken fillet, low heat and slow frying, do not turn for the time being, until the chicken fillet stereotypes before turning, so as to avoid off the paste. Don't put too much down at once, it will stick.

6, fried to golden brown out can be. My chicken cut thin, using a one-time fried method. You can also repeat the deep-frying once according to your own preferences.

7, soft fried chicken tenderloin finished picture