You are looking for inspiration recipes plump and soft crisp fried chicken with chicken breasts that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious plump and soft crisp fried chicken with chicken breasts should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of plump and soft crisp fried chicken with chicken breasts, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare plump and soft crisp fried chicken with chicken breasts good home, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required in prepare

1. Prepare 1 large Chicken breast meat
2. Take 1 1/2 tsp each ★ Grated ginger, grated garlic
3. Use 1/4 tsp ★Salt
4. Prepare 1 tsp ★Sugar
5. Prepare 2 tsp ★Vinegar
6. Prepare 1 tbsp each Soy sauce, sesame oil
7. Take 2 tbsp ★Sake
8. Prepare 1 dash ★Pepper
9. Prepare 1/2 Egg
10. Take 3 tbsp ●All-purpose flour
11. Take 4 tbsp ●Katakuriko

Fry for a few short minutes on each side to create a crispy coating with tender meat inside. Quicker than your average fried chicken recipe, this Chicken Fried Chicken is manageable for weeknight meals. Pair with buttermilk biscuits, mashed potatoes, or green beans for a hearty dinner. Season chicken breasts lightly with salt and pepper.

How to make:process Plump and Soft Crisp Fried Chicken with Chicken Breasts:

1. Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally. Prick with a fork in several places.
2. I recommend cutting it in 2cm-wide slices along the grain. I changed the photo to show it made into sticks. It comes out crisp, and it's easy to eat.
3. Put the chicken in a plastic bag, along with the ★ ingredients, rub the ingredients into the meat well, and let sit for at least 15 minutes.
4. After letting it sit, rub in the egg and the ● flour and katakuriko, so it coats the meat evenly. Try to keep it at room temperature.
5. Line a large dish or container with paper towels. Heat a frying pan with oil 2cm deep to 180℃
6. Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.
7. Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp. Drain on paper towels and transfer to a serving plate.
8. Occasionally stir your chicken with cooking chopsticks while frying them, so all sides brown well. It's cooked at a high temperature, so fry them quickly, being careful not to let them burn.
9. Done and ready to serve!

On a plate, place ½ cup flour - set aside. In a shallow bowl, mix remaining ½ cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper. In another shallow bowl, whisk together eggs and ⅓ cup milk. Place the chicken pieces in the flour mixture and shake or mix gently until all chicken pieces are well coated. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time.

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