Crispy Chicken Chop-not Deep Fried
1.
Prepare materials and weights.
2.
Cut the chicken breast in half horizontally.
3.
Use the back of a knife or a rolling pin to beat the chicken breast to break the fascia and make it larger and thinner, so that it is easy to taste when marinated.
4.
Add pepper, cumin powder, salt, cooking wine, and cooking oil to the chicken breast.
5.
Coat chicken breast with even marinade, cover with plastic wrap and marinate for 1 hour.
6.
Remove the shells and beat the eggs, put the cornstarch and bread crumbs in a bowl twice, and then put the rest after using them up.
7.
The marinated chicken breasts are put into cornstarch and evenly coated with cornstarch.
8.
Put it in the liquid egg and wrap it on the front and back. Don’t pour out the left and right sides of the egg liquid. Use it to brush the noodles when grilling the chicken chops later. The color is golden and beautiful. If you use yellow bread crumbs, don’t brush Egg liquid is out.
9.
Put the bread crumbs in the bread crumbs on both sides.
10.
Place the chicken dipped in breadcrumbs on the baking tray and arrange it in a suitable position.
11.
Place the chicken in the middle and lower layer of the preheated oven, and bake at 180 degrees for 20 minutes. After 5 minutes, take out the egg-brushing liquid. After 10 minutes, take out the chicken steak and turn it over. Bake it for 15 minutes. To the end of the set time.
12.
Take out the grilled chicken steak, cut into small pieces, and squeeze an appropriate amount of tomato sauce.
Tips:
1. Chicken breasts marinated in oil are grilled and have a crispy texture. They don’t taste like wood
2. If you want to eat the taste of New Orleans, you can marinate it with New Orleans barbecue powder
3. Adjust the temperature and time flexibly according to the common oven. If the oven does not have a pause button, the set time will be 2 minutes longer
4. If there is no oven, you can use a non-stick pan to brush a small amount of frying.
