Are looking for idea recipes light and tender crispy chicken that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious light and tender crispy chicken should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of light and tender crispy chicken, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare light and tender crispy chicken delicious wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required for make

1. Use 500 grams Chicken breast meat
2. Prepare For the coating:
3. Use 200 ml Water
4. Prepare 200 ml Flour
5. Use 200 ml Panko
6. Use 1 tbsp Baking soda
7. Prepare 1 Egg
8. Prepare For the sauce:
9. Prepare 4 tbsp Soy sauce
10. Take 4 tbsp Sugar
11. Take 4 tbsp Mirin
12. Prepare 2 tbsp Mayonnaise

In another large bowl, beat the egg and water Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat. Nutrition Facts Super Crispy Fried Chicken made with buttermilk, chicken, hot sauce, and seasoned flour is crispy on the outside and tender on the inside!

How to make:process Light and Tender Crispy Chicken:

1. Add 1 cup (200 ml) of flour to 1 cup of water!
2. Add 1 cup of panko.
3. Add 1 tablespoon of bicarbonate of soda (baking soda)!
4. Add the egg, and mix well with a whisk. The coating is complete.
5. Cut the chicken breast meat into thin strips, and season lightly with salt and pepper. As long as the pieces are easy to eat, you can cut them in any shape you like.
6. Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks.
7. Fry the well coated chicken in 160 to 170°C oil.
8. The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
9. The amount of coating or batter should be just about right. Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough. Just put it all in and mix!!
10. Take the chicken out of the oil when you think it still looks a bit pale, and drain.
11. When the chicken has all been fried once, raise the oil temperature to 170 to 180 °C. Once the oil has heated up, fry the chicken again! This time fry it until it's golden brown.
12. The pile on the left is twice-fried, and the pile on the right has just been fried once. This is the difference in color between the two stages.
13. Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
14. Coat the crispy chicken in the sauce quickly! Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce.
15. The chicken pieces look very elegant if served like this, standing up.
16. They are also delicious served sandwiched in buns.
17. Done and ready to serve!

Combine bread crumbs and next four ingredients, stirring well. Dredge in bread crumb mixture, coating well. Place drumsticks in a baking dish coated with cooking spray. Add review or comment Add the chicken to the bag and massage to coat. Season the chicken first, but then let the bag do most of the work in coating the chicken.

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