How to make chicken fillet from chicken breast?

Chicken breast is a common type of meat. It has high nutritional value and low fat content, making it a relatively healthier meat for the human body. There are many ways to cook chicken breast. It can be made into chicken fillets, which are crispy on the outside and tender on the inside, and have a very good taste. It can also supplement protein for the body and is also very simple to cook. The chicken breast can be marinated and then fried.

How to make chicken fillet with chicken breast

Ingredients

Half a chicken breast and an egg

method

First, wash the chicken breast with water after buying it, and then cut it into long strips one finger wide. Because chicken is easy to cook, cutting the outside into strips one finger wide will not make it too dry after frying.

After cutting, add salt to the chicken, then a small spoonful of MSG. Don't add too much, as it will cover the taste of the chicken and leave the taste of soy sauce. Add a little pepper to remove the fishy smell, stir well, and finally add a spoonful of

After about 5 or 6 hours in the afternoon, our chicken was marinated. No water could be seen in the meat, and there were some ice chips in the meat. The temperature of my refrigerator was set a little lower, so it didn't matter if there were no ice chips. We beat an egg in a clean bowl, add a little salt and pepper to the egg liquid, and then beat it into an egg batter. In order not to waste oil, we can prepare a small iron bowl, pour one third of oil into it, and fry it over low heat.

Next we can start frying. First, pick up a chicken strip with chopsticks, roll it in the egg liquid, and then roll it in the bread crumbs. You can bury the chicken in the bread crumbs. Then pick it up and shake off the excess bread crumbs. Put it into the hot oil. Use a low heat here to prevent the chicken strips from burning. The bread crumbs will burn if the fire is too high.

When the breadcrumbs turn into a milky yellow color, the chicken fillet is fried. Take it out and sprinkle some pepper and salt on it. Take a bite and it will be tender, juicy and delicious. If you like spicy food, you can sprinkle some chili powder on it.

Basic recipe

100g chicken breast, 20g ice water, 1.6g salt, 0.6g white sugar, 0.2g complex phosphate, 0.3g MSG, 0.03g I+G, 0.16g white pepper, 0.05g garlic powder, 0.8g other spices, 0.2g 20928 Tianbo chicken flavor, 0.01g 21067 chicken flavor. Other flavors can be adjusted based on this flavor: add 1g of chili powder for spicy flavor, 1.5g of cumin powder for cumin flavor, and 0.5g of curry powder for curry flavor.

Process

Chicken breast (frozen) thawing, dicing, cutting into strips, (adding spices, ice water) vacuum rolling, pickling, starching, breading, frying, quick freezing, packaging, storage

Specific steps

1. Thaw. Remove the outer carton and inner plastic bag of the chicken breast meat that has passed the veterinary inspection, and place it on the stainless steel chopping board in the thawing room to thaw naturally until the core temperature of the meat reaches -2°C.

2. Cut into strips. Cut the breast meat into strips along the muscle fiber direction, each weighing 7-9 grams.

3. Vacuum tumbling and pickling. Place chicken breast, spices and ice water in a tumbler, cover with lid, and evacuate to -0.9pa. Tumble forward for 20 minutes and reverse for 20 minutes, for a total of 40 minutes.

4. Pickling. Place in a refrigerator at 0℃-4℃ for 12 hours.

5. Sizing. Place the cut chicken pieces on the conveyor belt of the battering machine and coat the chicken pieces evenly with batter. The slurry uses a special slurry with a ratio of powder: water = 1:1.6. In the beater, the beating time is 3 minutes and the slurry viscosity is uniform.

6. Crumbs. Use commercially available special breading powder. First put an appropriate amount of breading crumbs in a stainless steel plate. Then drain some of the marinade from the breast meat strips and put them into the breading powder. Manually coat the battered chicken strips with the breading evenly and press lightly to make the breading even. Finally, put them into a plastic mesh basket and shake gently to shake off the crumbs on the surface.

7. Fried. First, preheat the fryer to 185°C, and pass the coated chicken pieces through the oil layer one by one. Use shortening or palm oil for frying for 25 seconds.