How to use fried chicken breading

Fried chicken was very popular in the past few years. Fried chicken with beer is a food that many young people like to eat. Fried chicken is also relatively simple to make. When frying chicken fillets, you must pay attention to coating them with some other seasonings. The most common ones are flour and starch, and eggs. After coating, put some bread crumbs on them, add some other seasonings, and then fry them in a frying pan. This way they will taste crispy on the outside and tender on the inside.

Method and ingredients for fried chicken fillet: 1. Wash the ingredients and marinate them (salt, ginger, onion, cooking wine) for about 10 to 15 minutes. 2. Boil the ingredients with ginger and onion water, then add appropriate amount of starch and custard powder for later use. 3. Use eggs to make whole egg liquid (that is, stir the eggs evenly) for later use. 4. Add whole 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 starch frying oil Seasoning: pepper and salt Marinade: A. 2 scallions, 10 grams of ginger, 40 grams of garlic, 100cc 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. Debone and skin 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 off, 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.

What is the best breading for fried chicken?

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 fillet (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, remove from heat, and when the oil boils again, fry over high heat until golden brown.

If you fry chicken with flour, it will be harder, while if you fry chicken with starch, it 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.

<<: Chicken fillet breading recipe

>>: How to adjust the flour for egg burgers