Pan fried whole chicken

Pan fried whole chicken method:

Raw materials for pan fried whole chicken:

1 chicken (about 1.5kg), 1 egg, 1kg sauce brine, 100g water chestnut powder, 1kg soybean oil, 15g pepper salt.

Process of pan fried whole chicken:

1. Remove the internal organs of the naked chicken, put it into the boiling water pot to remove the blood foam, take it out, wash it, cut it from the back, and then put it into the sauce brine, and make it tasty with Micro Fire brine. When the chicken is crispy, drain the juice, remove the whole bone, and pay attention to the integrity of the shape.

2. Take a large porcelain basin, put in eggs and water chestnut powder, mix well into egg paste, put in the whole chicken, and spread egg paste on the whole body.

3. Heat the frying pan, slide the pan, pour in the soybean oil, when it is 90% hot, push the chicken with paste into the oil pan, fry it until golden, remove it, control the oil, and pour the remaining oil into the oil tank.

4. After the fried chicken is taken out of the oil control, wipe off the oil slick with a clean cloth, cut it into 7 cm long and 3 cm wide rectangular pieces with a knife, put it into a basin, inlay it with the head and arm, still put it into the original chicken shape, and sprinkle with pepper salt.

Characteristics of pan fried whole chicken

It is old yellow, crisp outside and crisp inside, suitable for autumn and winter.

Pan fried whole chicken

1. Remove the internal organs of the chicken, remove the net, put it into the boiling water pot to boil the blood foam, take it out, wash it, cut it from the back, and then put it into the sauce brine. When the chicken is crisp, drain the juice, remove the whole bone, and pay attention to the shape. 2. Take a large porcelain bowl, put in eggs and water chestnut powder, mix well into egg paste, put in the whole chicken, and spread egg paste on the whole body. 3. Heat the frying pan, slide the pan and pour in the soybean oil. When it is 90% hot, push the chicken with paste into the frying pan and fry it until it is golden. Remove it, control the oil and pour the remaining oil into the oil tank. 4. After the fried chicken is taken out of the oil control, wipe off the oil slick with a clean cloth, cut it into 7 cm long and 3 cm wide rectangular pieces with a knife, put it into a basin, inlay it with the head and arm, and still put it into the original chicken shape. Sprinkle with pepper salt.

essential information

[Characteristics] it is old yellow and suitable for autumn and winter.

Raw materials

1 chicken (about 1.5kg), 1 egg, 1kg sauce brine, 100g water chestnut powder, 1kg soybean oil, 15g pepper salt.

Longitude: 104.06573486

Latitude: 30.65946198