Pan-fried Chicken Cutlet
Coat the chicken leg in low-gluten flour and pan-fry until crisp on the outside and tender and juicy within — a single chicken leg will never be enough.
Ingredients
whole chicken leg
1 piece
scallion
a small amount
cake flour
as needed
Instructions
1
Step 1
Separate the meat from the bone of the whole chicken leg.
2
Step 2
Soak in clean water for 15 minutes to extract all the blood inside.
3
Step 3
Poke through the fascia on the underside to help it absorb flavor better, and make a few small cuts in the skin on the top side to prevent the chicken skin from shrinking and curling up when frying.
4
Step 4
Pat the soaked chicken leg meat dry with kitchen paper.
5
Step 5
Sprinkle a small amount of salt on both sides to help it absorb flavor better.
6
Step 6
Coat both sides evenly with cake flour, make sure every part is covered, then shake off any excess flour.
7
Step 7
Heat a pan, pour in a small amount of cooking oil, add the chicken leg meat to fry, starting with the skin side.
8
Step 8
Fry until the surface is golden brown, then flip to fry the other side.
9
Step 9
Take the chicken leg out of the pan, cut it into three large pieces, and fry the sides until golden brown.
10
Step 10
Flip to the other side after frying, make sure all four sides are fried thoroughly.
11
Step 11
After frying, pour in a spoonful of light soy sauce to season, and it's ready.
12
Step 12
Take the chicken leg out and cut it into small pieces.
13
Step 13
Finally, grind a little black pepper over it and it's done.
14
Step 14
Sprinkle with chopped scallions and serve on a plate.
