Pan-fried Chicken Drumstick Sandwich

Name: Pan-fried Chicken Drumstick Sandwich
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chicken leg; 50g lettuce; 35g tomato; 4 slices Bread slices; 1 piece egg; 50g Bread crumbs; 10g butter; Some oil; Some salt; Some black pepper powder; 1 tsp White rum; Some Salad dressing

by Shangshizhiwen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

More than half of the Spring Festival has passed. Although I started to work, I still feel a little bit during the holiday. Try my best to adjust my mentality and diet. During the holidays, I don’t need to get up early, so it also affects the three meals a day, basically two meals a day, plus some snacks, fruits, cakes, bread, etc.

With the bread machine, the bread at home is almost constant. You can make another one after you eat it. After slicing it, dip it in jam or make a sandwich or fry it into French toast. It is perfect with a glass of milk and a vegetable and fruit salad. meal. Nowadays, the Spring Festival and normal food are basically the same, so even if it is the Spring Festival holiday, bread is still one of the protagonists of the Ou’s dining table.

After being fried or deep-fried, the tender chicken thighs are then sandwiched into bread slices, topped with fresh lettuce, tomatoes, and beautiful salad dressing. A DIY pan-fried chicken thigh sandwich is born on the bright breakfast table... …"

Pan-fried Chicken Drumstick Sandwich

1. Wash the drumsticks, remove the fat and remove the skin.

Pan-fried Chicken Drumstick Sandwich recipe

2. Cut the meat with kitchen scissors to remove the chicken thigh bones.

3. Tick out the tendons, divide them into several pieces, and slightly chop the chicken thighs on both sides of the chicken with the back of a knife against the fibers.

4. Add appropriate amount of salt, black pepper, and white rum, mix well, add a few drops of oil, mix well, and let stand for about 2 hours.

5. Wash tomatoes and cut into thick slices.

6. Wash the lettuce and drain.

7. Spread the bread slices with butter on one side, send them to the middle layer of the oven preheated to 220 degrees, bake for 1 minute and take them out.

8. Beat the eggs into a bowl, mix well into egg liquid, and put the bread crumbs on a flat plate.

9. Heat the frying pan, add a proper amount of oil, and when the oil temperature rises, take a slice of chicken thigh and dip it in the egg mixture, then dip bread crumbs on both sides, and put it in the frying pan. Put several pieces of chicken thighs into the frying pan in this way.

10. Fry until the color changes on one side and then turn it over. Fry until both sides change color and then turn it over repeatedly until the color darkens and the chicken is cooked thoroughly and served.

11. Place the toasted bread with the buttered side up and squeeze the salad dressing.

12. Put lettuce, tomatoes, chicken thighs, and lettuce in turn, then cover with another slice of bread.

Tips:
1. The dosage in the recipe can be made into two sandwiches, and the dosage can be adjusted according to needs.

2. The meat of the chicken thigh is firm, and it will be more delicious if it is marinated for a longer time.