Oven Version of Chicken Rice Cracker
1.
The chicken wing roots were taken out from the freezer compartment of the refrigerator one day in advance, and put in the freezer to thaw.
2.
Wash the thawed chicken wing roots, chop them into small pieces, and put them in a large pot. Why use a large pot, which is convenient for mixing.
3.
Pour in the Orleans grilled wing ingredients and mix well.
4.
After mixing the chicken nuggets and seasonings, put them in a fresh-keeping box and put them in the refrigerator for at least half an hour. I usually marinate it one night in advance, and it will be more delicious for a longer time.
5.
When it's time to bake, take out the roots of the chicken wings, take an egg and beat them in a bowl, and beat them evenly.
6.
Use a plate to fill the breadcrumbs.
7.
Line the baking tray with tin foil and brush with a thin layer of oil with a brush. At this time, the oven is preheated up and down by 180 degrees.
8.
Use chopsticks to pick up some chicken nuggets and put the egg mixture in a bowl full of egg mixture.
9.
Roll the chicken nuggets covered with egg liquid in the breadcrumbs a few times, and spread the breadcrumbs as evenly as possible.
10.
Place the chicken pieces wrapped in breadcrumbs on the baking tray, being careful not to stack them up, or they will bake unevenly.
11.
After the chicken pieces are coded, put them in the oven at 180 degrees (the actual temperature range) for 18-20 minutes. Please adjust the specific temperature and time according to your own oven. Turn the dough about every seven or eight minutes in the middle.
12.
After the chicken popcorn is roasted, take it out and put it on a plate. Because the bread crumbs are tasteless, it will be more delicious with tomato sauce.
Tips:
1. Everyone's oven temperature is different, so please adjust the time and temperature according to your actual situation. 180 degrees refers to the actual temperature range of the oven.
2. It is my personal preference to use chicken wing root. I like boned meat, and chicken breast should be more tender.
3. Seasonings can be bought in ready-made bags, or can be blended according to your own taste, that is, some minced ginger and garlic, pepper, chili powder, salt, cumin, sugar and so on.
4. To be honest, because there is no oil in this chicken rice flower, it is just brushed with a thin layer of oil on the baking tray, so it tastes good when it is hot, but it chokes when it cools. It may be because the bread crumbs are too much. Dry sake. I don’t know if you have any good suggestions to improve this practice, you can exchange and learn from each other.
