What you need to do?
- Clean and cut chicken tenderloin into evenly long pieces and marinate with grounded pepper and chicken stock granules for at least few hours, which I normally will leave it overnight in the fridge.
- Ingredients to get ready and place in separate bowls or plates before deep-frying (1) enough corn flour (2) 1 egg, lightly beaten (3) enough breadcrumbs.
- Heat enough oil in a deep wok for deep-frying.
- Dust the marinated chicken tenderloin with corn flour, dip into the egg and coat with the breadcrumbs and deep-fry in medium-low heat till slightly brown, dish. Deep-fry the tenderloin in batches and don't over-crowd the wok.
- When all is done, increase the heat of the oil, put all the fried chicken tender back into the hot oil and let it fry for one minute, turn well so as not to burn the meat, off the heat, dish and drain on absorbent paper.
- Transfer to a serving plate and it's ready to serve!
Note: This crunchy chicken tender makes yummy finger-food! It has always been my family's favourite way of cooking when comes to having leftover chicken tenderloin. Always remember that breadcrumbs will get burnt easily, so when deep-frying ensure the heat is right.
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