How to make chicken fried steak

4 chicken thighs, 1 egg, 20 grams of starch, 3 grams of salt, 50 grams of breadcrumbs, 2 grams of pepper, 500 grams of cooked lard

Steps

1, in the chicken thighs, straight cut a knife, remove the leg bone so that the leg meat is separated, spread out on a board, go to the skin of the chicken on both sides of the back of the knife gently patted down a few times

2, with pepper, salt and mixing a little bit on both sides, and then patted on the Starch. Egg knocked in a bowl, stirred with bamboo chopsticks, evenly coated in chicken and then patted on the bread crumbs

3, frying pan on the heat of the oil to 60% heat, chicken emissions into the fried until crispy spoon up, change into diamond-shaped pieces on a plate can be

Practice

Chicken breast, salt, cooking wine, pepper-

Making Steps 1, chicken breast Slice, pat loose

2, add salt, cooking wine, pepper and other seasonings, marinate for seven to eight hours

3, meat slices in turn coated with cornstarch, egg, breadcrumbs

4, the oil temperature does not need to be too high, deep frying cutlets, deep frying two times

5, if you don't have a bamboo skewer, you can cut the cutlets into strips, easy to eat.

1. chicken breast skinned and cut in half if the chicken breast is too thick can be cut across not cut off the butterfly knife method of dissection is not too thick is free to use the meat whack or can be knocked on the tool to crack the meat to destroy connective tissue.

2. marinade ready to mix well and then pour into the chicken breasts to grasp marinade.

3. Marinate for three hours or refrigerate overnight.

4. Shiba Miso Sauce: In addition to the Shiba Miso Slices, all the seasonings into the pot to boil and then continue to cook for five minutes on low heat to let the flavor of the rice wine completely evaporate into the Shiba Miso Slices on low heat for five minutes and then remove the fish out of the finished ※ Shiba Miso Slices are completely drained and sprinkled with white sesame seeds is a small dish.

5. Dip the chicken fillets in the groundnut flour and let it sit for a minute to absorb the moisture.

6. Deep fry for three minutes at 170 degrees Celsius.

7. Brush with honey sauce.

1. Ginger, small onions, garlic crushed and then squeeze the juice

2. Chicken thighs with all the marinade and (1.) in the juice squeezed out of the mixer evenly

3. Mixed chicken marinade for at least 2 hours or overnight

4. Pour the flour in a large dish, the marinated chicken coated with flour and quickly put it into the water to pick up! Throw it into the flour again so that he is coated in flour

1 chicken thighs washed on top and cut a line deep into the bone.

2 Then remove the chicken meat from the top of the leg bone.

3 Chop the chicken thigh meat slightly with a knife without breaking the skin.

4Pawn the chicken into a bowl and add the Orleans barbecue seasoning.

5Add wine, sugar and salt and marinate for 2 hours.

6Place the marinated chicken thighs in the egg wash and coat with the egg wash.

7Dip in breadcrumbs.

8Heat a little oil in a pan and fry the chicken on low heat.

9Until both sides are golden brown and the chicken is cooked through.

10Remove the chicken and place it on absorbent paper to drain the oil.

11Sprinkle with parsley powder and serve.