Fried chicken chop with butter

Fried chicken chop with butter

Ingredients for fried butter chicken chops:

750 grams of chicken breast, 250 grams of butter, 500 grams of fried potatoes, 250 grams of Gracilaria lemaneiformis, 250 grams of boiled cauliflower, 250 grams of boiled carrot sticks, 250 grams of bread residue, 200 grams of vegetable oil, 15 grams of salt, a little pepper.

Processing steps of fried butter chicken chops:

1. Cut the carrots into 5 mm thick and 2 cm long strips, boil them in cold water, remove the water, stir fry them thoroughly with butter, and add salt to adjust the taste.

2. Cut the cauliflower into small pieces, soak it in brine for about 1 hour (kill the larvae), then cook it in water, take it out and soak it in cold water for use.

3. Peel and wash potatoes, cut them into 1.5mm thick silk, rinse them with cold water to remove starch, and then control the moisture. Put vegetable oil into the frying pan (more oil is better), heat it to 70% or 80%, put shredded potatoes into the frying pan, fry them on the high fire, change the low fire after hardening, and stir them gently (to prevent adhesion), until they are yellow and crisp, take them out, and control the oil to dry.

4. Cut off the chicken breast on the upper part of the wing joint (leave the upper segment connected with the chicken breast), clean the tendon of the upper segment of the wing bone, and then remove the chicken fillet to remove the tendon, and then use a blade

Characteristics of fried butter chicken chops:

The meat is soft and tender inside.

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