Chicken fried steak can be wrapped in flour alone, just with flour fried chicken steak although tough, but too hard, uneven color, and not crispy enough. If only wrapped with starch, the outer skin of the chicken fillet will be crispy and golden in color, but the disadvantage is that it is easy to become soft, not resistant to put, and lack of toughness. Therefore, chicken fried steak should use a combination of flour and starch.
Inside the flour and starch, you can add some egg liquid, which can make the nutrition a little more. It can also be coated with flour and starch, after which it can be put into the egg mixture and dipped, then coated with a layer of breadcrumbs, after which it can be put into the frying pan for deep-frying.
Before frying, heat the oil in the wok to 80% before adding it to the wok, and then remove the chicken from the wok when both sides are golden brown. The chicken fillet just out of the frying pan has a lot of oil on it, so you can use paper to absorb the excess oil and then cut it into small pieces before serving.
Chicken cutlets have a high calorie content and are not recommended to be eaten too much, or eaten too often, as they can easily lead to obesity and can affect your health.