Fried chicken collarbone, chicken rack, chicken nuggets
500 grams of chicken collarbone marinade: chicken essence 8 grams, monosodium glutamate 12 grams, white pepper powder 2 grams, sugar 7 grams, salted 4 grams, 5604 chicken steak soaked powder 15g, paprika 4 grams, ethyl maltol 0.25 grams, cooking wine 8 grams, peppercorn oil 6 grams, yellow gardenia crushed 2 pieces, marinated for 2 hours, wrapped in a layer of fried chicken special wrapping powder.
Directions: Add the puff pastry to the pan, cook to 170 degrees, fry until it is set (6 minutes), return to the pan and fry it (2 minutes) when selling, and add cumin powder and paprika with oil control.
Fried chicken fillet
Marinating of 500 g chicken fillet: add 4 g of salt, 12 g of chicken powder, 8 g of monosodium glutamate, 2 g of white pepper powder, 15 g of 5604 chicken chops, 8 g of cooking wine, 0.25 g of ethyl maltol, 2 pieces of yellow gardenia crushed, marinate for 1 hour
Blend of batter: 7 spoons of flour, 2 spoons of starch, 1/2 spoon of cheese powder, 1 egg, mix well with an appropriate amount of water, put in the cured meat, mix well, and then wrap a layer of fried chicken special flour.
Directions: Add oil to the pan, heat, fry until shaped and fished out (4 minutes), return to the pan and fry (2 minutes), add cumin powder paprika to the oil.