Tips for coating chicken fillet with flour

Food is people’s favorite and cannot be separated from it. Chicken steak is a very delicious food, and you can make it yourself. It’s just that there are many techniques to making chicken steaks, and practice makes perfect after making it frequently. Therefore, it is best to make your own chicken fillet, coat it with flour and fry it, and there are many techniques to coat chicken fillet with flour. What are the techniques for coating chicken fillet with breadcrumbs?

What kind of flour is more crispy for fried chicken steak

The batter or powder used for frying chicken fillets is mostly made of cornstarch and flour, but it is actually sweet potato flour that makes the outside crispy. Cut the chicken chops and chicken legs into evenly thin slices, marinate with pepper salt, curry powder, appropriate amount of cornstarch and egg paste for ten minutes, dip in dry sweet potato flour or crispy paste made with sweet potato flour, fry over medium heat until slightly golden brown, remove from heat, and when the oil boils again, fry over high heat until golden brown.

The difference between breading and flour for fried chicken

Difference: Chicken fried with flour will be harder, while chicken fried with starch will be more tender.

Most of the flour used for fried chicken fillets on the market is professional frying flour. Some methods of coating fried chicken fillets with flour are also different. You can try coating them with egg liquid first and then with frying flour, which will make them taste better.

How to make crispy chicken fillet

Wash the raw materials, marinate with salt, ginger, onion, and cooking wine for about 10 to 15 minutes, then cook the raw materials with ginger and onion water, and then add appropriate amount of starch and custard powder for later use

To make egg liquid, stir the eggs evenly.

Add egg liquid to the cooked ingredients. . Coat the surface of the ingredients with a layer of batter, then pat on breadcrumbs, fry in 50% oil until golden brown, remove from the oil and drain.

Preparation method

Ingredients: 1/2 bone-in chicken breast 2 cups sweet potato flour Appropriate amount of frying oil

Seasoning: pepper and salt to taste

Marinade:

A. 2 scallions, 10 grams of ginger, 40 grams of garlic, 100cc of water

B. 1/4 teaspoon five-spice powder, 1 tablespoon sugar, 1 teaspoon MSG, 1 tablespoon soy sauce paste, 1/4 teaspoon baking soda, 2 tablespoons rice wine

Preparation method:

1. Remove the bones and skin from the chicken breast, and cut it horizontally from the middle of the side of the chicken breast to the bottom, but do not cut it through, to form a large piece.

2. Put the onion, ginger and garlic into a juicer, add water and blend into juice, then filter out the residue with a strainer.

3. Add all marinade B in step 2 and mix well to make marinade.

4. Put the chicken chops from step 1 into the marinade from step 3, cover and refrigerate, marinate for about 2 hours.

5. Take out the marinated chicken fillet prepared in step 4, put it into the sweet potato starch and press it with your palm to make the starch stick tightly.

6. Turn the chicken fillet from step 5 over to the other side, press it slightly, then gently shake off the excess powder, and let it sit for about 1 minute to allow the powder to absorb.

7. Heat a pan of oil to 160℃, put in the chicken fillet prepared in step 6, turn to low heat, fry for about 2 minutes until the surface is slightly golden and about 70% cooked, then remove from the pan.

8. Repeat step 7 on high heat and raise the oil temperature to about 180°C. Add the chicken fillet from step 7 and fry again.

9. Fry the chicken fillet prepared in step 8 for about half a minute until the surface is crispy, remove from the oil, sprinkle with pepper and salt and serve.