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フライドチキン（鶏むねフライドチキン）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Number of Videos: 610本

Ingredients

chicken breast : 1 piece (about 350g)
(A) Spices : 小さじ1
(A) grated garlic : 1 teaspoon (for 1 piece)
frying oil : moderate amount
牛乳 : 大さじ2
卵 : 1個
(B) Katakuriko : 大さじ4〜5
(B) Flour : 大さじ4〜5
(B) Spice : 大さじ1

Time required

20minutes

Procedure

1) Prepare the chicken breast 01:20
Unfold the skin of the chicken breast and place it skin side down.
Cut to fit the fibers.
Hit the surface with a knife.
2) season 02:59
Add (A) to chicken breast and rub.
3) make egg wash 04:22
Beat the eggs in a container.
Add milk and mix.
Add half to 2 and mix.
4) 衣をつける 05:20
バットに(B)を入れて混ぜる。
卵液を絡めた鶏むね肉を薄くまぶす。
残りの卵液を絡める。
更に(B)をまぶす。
皮を伸ばす。
5) 揚げる 07:37
フライパンに鶏むね肉の半分の高さまで揚げ油を入れて中温で熱する。
4の衣を落として、皮を広げて皮目を下にして入れる。
中火で2〜3分揚げる。
途中位置を動かす。
裏返して2〜3分揚げる。
取り出してバットに立てて並べて油を切る。
6) 盛り付ける 09:57
お皿に5を盛り付けて完成。

Point

・By cutting the chicken breast into large pieces according to the fiber, the texture will be better.
・By hitting the surface of the chicken breast with a kitchen knife, it becomes softer, making it easier for the seasoning and batter to stick together.
・In the video, spices such as rosemary, black pepper, bay leaf, and red pepper are used.
・If you don't have spices, you can substitute powdered consommé, pepper, curry powder, and salt.
・By adding half of the egg mixture to the chicken breast, the umami is locked in, and the odor is locked in by the effect of the milk.
・Wear thick clothes.
・During step 5, move the position of the chicken breast during the process to prevent uneven frying.