Lucy'S Deep Fried Method-Chicken Cutlets or Tenders. 露西蘇油炸法-雞胸肉或小里肌雞肉

Come on, let's be honest who can resist the fried chicken, that crunch crust, juicy tender meat, all the flavor and texture bust out when you simply just take one bite. It's the feeling of heaven and you just couldn't help to yourself want to dance. And, if you ask my family what are their favorite food from me. They would definitely say, Lucy'S Chicken Parmigiana with Italian pasta drizzle tomatoes sauce on it, or the Salty Crunch Fried Chicken Taiwanese style. Since they love it so much, I got to find the easy way out to make these dish, right ? So I could enjoy food more and spend time with my family. First of I simplify the marinated process, get the oil temperature in control next, then make sure it's easy clean up. Are you ready to hear Lucy's deep fry theory and make some tried chicken with me? Ingredients: 1. 5 large size of chicken breast cut it half, then butterflies it as the size of palm. It could make 10 pieces. 2. All-purpose flour. 3. Two egg yolks. You could use the whole eggs too, but the egg white content lots of water, so you need to adjust the any liquid that you attend to add it. Do avoid too much flour to make the coating too thick. Egg yolks are also could enhance the beautiful golden color for deep fried food, that's why I prefer. 4. Any cold liquid to mix with flour as glue. I often use milk or soy milk because I could get it anytime in my fridge. Milk or soy milk got more flavors than water, it can bring more fragrance to the fried chicken. The fat content is also higher which would make the coating even crunchier. 5. American style of bread crumbs for color to mix with Japanese panko bread crumbs, or Taiwanese costly grounded sweet potato flour for the textures. These combinations are the best result that I adore. Seasoning: 1. White wine 1 tablespoon. 2. Soy sauce. * Soy sauce is not just salty, but it would bring out more flavor and nice golden color, so why not use it !!! 3. 1 tablespoon of garlic powder. * Garlic powder is a perfectly marinate ingredient than mined garlic. It's not just save the time for chopping, but it could avoid the garlic bits get burned during the frying process. Place the chicken, soy sauce, wine, garlic powder in the zip bag and mix. Gradually add in the water, flip around the zip bag till the water will be absorbed by chicken. *Chicken is usually run through the water sterilization in US, so you don't really need to add in the water. But if your have organic chicken, this step would become very important. By giving some massages to the chicken during the adding water process. You would see chicken absorbed the water, and became looking plumbing, juicy and shiny. When meat is getting enough water, chicken would not getting more, and the extra water will be remain in the zip bag. Therefore don't worry you will add too much water of it. Follow in the egg yolks and break it, flour, milk or soy milk, zip the bag and toss around and mix well. I know I didn't tell you the exactly how much amount of liquid and flour. But I want you just remember to adjust these two ingredients slowly till it becomes looks like sticky white glue. When the white glue is getting stickier, it would stick on more bread crumbs and make coating thicker. * The reason I use all-purpose flour is because it got gluten, so it will provide the better stickiness to make the white glue. Keep marinated chicken in the refrigerator, take it out when you are ready to deep fry. Marinate at least one hour, but if you don't have time just make sure you will season well, it would be just fine. Set your stations ready before you deep fry.

1. Place grocery brown paper shopping bag on the kitchen counter top. The brown paper bag is thick enough and breathable, it also absorbs well with oil and any moisture. The greatest thing is, you could just toss it away after you done, and very environmentally concern. 2. Place a rack in the sauté pan to drip down the excess oil. The remain oil could sauté the next dishes. Nothing wasted ! 3. Place equal part of the American bread crumbs with Japanese panco bread crumbs or Taiwanese costly grounded sweet potato flour in the bowl which would fit size of the chicken. Set aside! 4. Two tongs, one for raw meat, the other for cooked meat.

Prepare a deep skillet with any vegetable oil, medium heat. The oil levels should be enough to cover the fry food, so food will cook more even in consistent temperature, but never over half way of skillet, so when you place the food in the skillet. The oil won't overflow and causes danger. *I personally in love to use large cast iron skillet to do this dish, because it holds the heat well well and I could do so many pieces at one. This way would save me lots of time. Coating chicken with bread crumbs while the oil is heating up: *Try to keep the dominate hand clean by use tong instead, so you could feel more free to deal any situation might happen next. By using a tong, pick up the chicken is the bowl of bread crumbs, pat it to attach on the bread crumbs. Set the meat on the brown paper and rest for a minute. You will see the color changed because the bread crumbs absorbed all the moisture from the marinated chicken. During the deep frying process the coating will stay on chicken much better, and won’t mess up the oil too. This technique in Chinese called "Back to moisturize "

Test the oil temperature: Drop a tiny piece of bread crumb in the oil, when it will flow gently without burning or smoking. That's will be the perfect temperature to fry these chickens. *If the oil temperature get too high just simply add more cold oil, but make sure you have room in your pot! Gently and slowly place the chicken in the oil, no wipping around. Let the oil seal the bread coating well. Do avoid over crowded the chicken all in the pot at once. It will drop the oil temperature too fast to wash away the coating and make the oil unclear.

Be patient to fry one side done, then turns to the other side. Yes !!! So chicken will have chance to stay in the consistent temperature for frying. These about 1 cm thickness chicken would usually take 2 minutes to fry on each side, pretty fast! When chicken is done, you can see the colors are turning golden brown. The color would be also getting darker after resting by the remaining temperature on the chicken. You would also see chicken kind of flow up to surface of oil, when you use tung to pick them up, you can feel these chicken got hardened. The bobble in the oil are getting smaller too. I like to use the chopstick to test chicken if it is done, just insert chopstick in the thickest part of chicken. If it is easy to go though, then it’s done. Take the chicken out right away, don’t hesitate. Then put in on the rack that we were prepared in the pan, drain the excess oil.

My family will definitely will fight for these fired chicken !!! You can do any up great change after you nail all these frying technique. Sprinkle 5 spice with salt and white pepper you got Taiwanese style. Accompany with mozzarella cheese place in the boiler for 1-2 minutes, serve with Italian pasta with tomato sauce. The is the dish that no one can replace from my family. You just need to remember my tips and steps, and I promise the professional fried chicken could be easy make it at home. Find a easy day to do this dish, but don’t do it too often. That you family miss your love, they will back to you and ask for his dish. This is my secret to hold my family together. 老實說, 有誰可以抵擋吃那炸雞. 那酥脆的外皮, 鮮嫩多汁的肉塊, 只要咬一口所有的香氣和多層次的口感完全的在嘴裡蹦出. 那是一種上了天堂的感覺, 而且令人開心的忍不住手足舞蹈. 而且如果你問我的家人最愛我的拿手菜是什麼. 他們一定會說是我的炸雞排加上馬薩瑞拉起司, 配上紅醬義大利麵或者是臺式鹹酥雞. 自從他們這麼喜歡這菜色, 我總得想出簡單的方法來做這道菜吧！這樣我才能多多享受這道菜和陪伴家人啊！ 首先我簡化了醃漬和裹粉過程, 其次是拿揑好油炸的溫度, 接下來是確定所有的一切都很好清洗收拾.你凖備好和露西蘇的一起油炸雞排了嗎？ 炸雞排材料: 1. 大尺寸的雞胸肉5大塊可以用蝴蝶片開法切成十塊. 每塊約手掌的大小. 或是直接選用雞肉小里肌, 它們鮮又嫩, 尺寸又剛好, 價格也很棒, 我特別鐘愛! 2. 中筋麵粉. 3. 蛋黃2顆. * 你也可以用全蛋. 但蛋白的含量水份居多, 所以其它液體的加入就得適當的調整. 才不會造成太厚的粉漿. 蛋黃還可以增加油炸後金黃的色澤且增加酥脆度, 所以我偏愛. 4. 任何一種冷的液體都可以使用, 但我最常使用的是牛奶或豆漿, 因為它們一直在我的冰箱裡. * 牛奶和豆漿的香氣帶來更多的美味, 內含的油脂能使外皮更加酥脆喔！ 5. 美式麵包粉(顏色) 加日式麵包粉或台式粗顆粒蕃薯粉(口感) , 我最心怡. 調味料: 1. 白酒1大匙. 2. 醬油1/4 cup. *醬油和鹽有著一樣的鹹度卻能帶給雞排更漂亮的醬色和香氣, 何樂而不為! 3. 蒜粉1大匙. *細緻的蒜粉省去了太多剁碎蒜頭的時間, 更能避免高溫烹調時的焦化. 所以最適合拿來當醃料了. 取一只封口塑膠帶放入雞肉醬油, 酒, 蒜粉拌勻. 再逐漸加入水, 在袋子裏面翻動直到水被雞肉吸入為止. *美國超市買的雞肉通常做過消毒過水的過程所以可以省去這個步驟. 但如果你的土雞肉不是那麼水嫩的,那麼打水這動作就顯得更重要. 在打水的過程中給予一些按摩, 你會看到肉吸收了水份. 飽和後就會水水了, 所以慢慢加. 水份足夠時雞肉就不會再吸收了而是會在袋子裡面流動, 所以不用太擔心要加多少水. 然後加入蛋黃弄碎, 麵粉和牛奶或是豆漿, 不停翻動均勻. 我知道我沒有註明含量, 因為我只需要你記得調整麵粉或牛奶的量, 讓它們調成類似"白漿糊" 一般的黏度就對了. 醬糊越厚, 可以沾黏的粉衣就愈多愈厚. 醃好的雞肉放入冰箱冷藏, 想油炸時再取出即可. * 我使用中筋麵粉是因為它具有筋性, 所以有很好的黏著力. *油炸之前先設好餐枱流程: 1. 餐枱鋪上牛皮紙袋, 它的厚度夠而且透氣. 吸水吸油效果佳, 更棒的是, 用完即丟的環保理念. 2. 炒菜鍋上放上網架瀝油, 利用那些油來做下一道菜, 什麼也沒浪費. 3. 調好美式麵包粉(顏色)和日式麵包粉或臺式麵包粉的(口感) 以1:1 的比例放在可以放入雞肉大小的碗裡. 4. 另外備好兩枝㚒子, 一枝夾生肉, 另一枝夾熟食. 備油鍋, 入油能蓋過食材為原則, 如此食材才能在穩定的油溫下油炸均勻且快速. 鍋中的油盡量避免超過鍋子1/2高度的油量. 否則加入食材之後容易溢出高溫的熱油, 這是很危險的!!! *我個人偏好用大型鑄鐵鍋來油炸. 因為它的恆溫穩定性夠, 而且我可以一次油炸多數. 可以省下很多時間! 趁著中溫熱油的過程當中將雞肉裹上麵包綜合乾粉. *記得使用夾子, 主導的那隻手永遠保持乾淨. 這樣你才能自如的應對所有可能會發生的事. 用夾子將醃漬後的雞肉放入麵包粉裡的碗裡, 另一隻手則負責裹上油炸粉然後壓實. 讓雞肉靜置於牛皮紙袋上一兩分鐘, 你會看到雞肉的顏色會變深, 身上的麵包粉會吸收雞肉上面的粉漿的濕度而稍做結合. 這麼一來麵包粉的覆著力就會更好. 入油鍋時, 粉末就不會脫離, 甚至污染了油的品質. 這就是中國式的烹飪技巧俗稱 "反潮 " . 測油溫: 丟一丁點麵包屑入油鍋, 它能平穩的浮起來, 而不會𣊬間燒焦的溫度就對了. 油溫太高時可以加入冷油調整, 但得確定鍋中有足夠的空間. 維持中火, 食材緩慢, 低低地放入油鍋, 無需甩動. 讓油鎖住粉漿, 便可定型. 更要必避免一次放入太多食材下鍋, 造成過度擁擠, 而降低油溫, 導致粉末化掉, 油也濁了. 耐心的將雞肉炸好一面定型之後, 再翻面即可, 讓雞肉可以在穩定的油溫下油炸. 通常這些約1公分左右厚的雞排, 每一邊的油炸時間約2分鐘左右, 很快的! 當雞塊炸好時, 顏色會變金黃色. 而且撈起後的餘溫仍會使顏色持續加深一些. 你可以看到雞塊像是浮出油面, 使用夾子夾它們時, 你可以感受到它的硬度, 油的泡泡也變小了. 我喜歡用支筷子測試, 如果能輕易穿透雞肉最厚的地方, 雞排表示已經熟了. 這時可別再猶䂊, 馬上起鍋放置於我們所準備的網架上瀝乾多餘的油脂. 這些炸雞在我家絕對是用搶的!!! 了解炸雞排的技巧, 你便可以在香料下做變化. 趁熱撒上五香粉, 胡椒塩就是傳統的臺灣味. 配上馬薩瑞拉起司入烤箱炙烤1-2分鐘, 配上紅醬義大利麵. 這是我家孩子眼裡無人可取代的拿手好菜. 只要你能記得我的提示和步驟, 我跟你保證, 專業的炸雞排絕對可以在家輕鬆做, 找個空間的日子試試吧, 但別常常做….. 讓你的家人想念你的愛. 他們會回到你身邊來, 拜託你做這道菜的. 這可是我拉攏我家人彼此之間感情的秘密喔！