为何炸鸡的鸡肉那么硬？

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每天宅在宿舍没事做，最后做的事情必定是煮煮煮。从来没有炸过鸡的我，第一次掌勺下厨炸鸡了，而下图就是我炸出来的成品。

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炸鸡用的鸡肉，买的是鸡胸肉，切好丢入锅里炸一炸，炸出来是成品却太硬了。是我少了什么步骤了吗？为什么我炸出来的鸡肉那么硬？牙齿都要咬断了。

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油炸的炸鸡也像普通人那样来炸啊~

由于我的炸鸡实在太硬了，配饭吃起来又干又硬不好下口，室友临时救急的再煮了一锅土豆丝来救场。

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还好有土豆丝救场，要不然这顿饭是吃不下了，牙齿必定断几颗😂

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我的晚餐就这样简简单单的：

  • 炸鸡🐔➕🥔土豆丝
  • 饭🍚
cn cn-malaysia teammalaysia cn-reader cn-curation foodie neoxian palnet zzan
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it's really tasty and delicious . Enjoy !

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先要明白油炸的原理，是油的高温使食物失去水分，一般炸鸡需要在肉外面裹一层面粉或者面包糠，是为了制造一层防止鸡肉在高温失下去水分的保护层。
直接把鸡肉丢进油里，炸熟的同时，鸡肉会迅速失水，自然硬邦邦干巴巴。所以建议你下次做的时候鸡肉外面裹一层面粉再裹一层蛋浆，再裹一层面粉这样子口感就会好多了。

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专业！

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再接再厉，炸鸡小分队欢迎你~ 哈哈

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