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Delicious to deep fried chicken breasts 😆😆😆

Picture first! !



I've always found chicken breasts to be tough and clumsy. After thinking about it, I checked the Internet to find out how to make tender and tender chicken breasts. The method is also very simple ~ a kitchen idiot can do that!

Let's take a look at the ingredients.



Prepare chicken breast first (bought from supermarket)~

A jar of honey (click the picture link)~

A jar of Lee Kum Kee Minced Garlic (Yami Search Garlic)~

Salt and pepper (a must for every home)~

Olive oil (promise me! Be sure to put olive oil!)~

If you do a lot, you can prepare a fresh-keeping bag (that can be sealed)~


So, are you ready?


Cut a chicken breast in half crosswise!

Sprinkle with salt!

Sprinkle pepper!

Apply!

Let it dry15minutes!


Then toss the chicken breasts in a ziploc bag.

Have a spoonful of honey

Have a spoonful of minced garlic

Two tablespoons of olive oil

Seal the plastic bag and knead and knead~


Then you can put it in the fridge overnight~

I usually do it for seven days.

Take it out the next day and fry it in a low heat10mins.

If the chicken is still pink inside, continue frying.

The fragrant and tender chicken breast is out of the pot~

It will be more delicious if it can be dipped in sauce~

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好吃到炸飞嫩到炸飞的鸡胸肉😆😆😆

先上图！！



一直觉得鸡胸肉又硬又很柴很难吃。后来想了想上网查了下怎么做到香嫩嫩嫩嫩的鸡胸肉。方法也很简单～厨房白痴也能做那种！

下面来看看食材。



先准备鸡胸肉（超市买）～

一罐蜂蜜（点击图片链接）～

一罐李锦记蒜蓉（亚米搜索蒜蓉）～

盐和胡椒粉（每家必备）～

橄榄油（答应我！一定要放橄榄油！）～

如果做很多，可以准备保鲜袋（可以封住那种）～


那么，准备好了吗？


鸡胸肉一块横着切半！

撒盐！

撒胡椒！

抹匀！

晾个15分钟！


然后鸡胸肉扔保鲜袋里。

来一勺蜂蜜

来一勺蒜蓉

来两勺橄榄油

封住保鲜袋揉啊揉啊揉～


然后就可以放冰箱一晚啦～

一般我都做很足七天的量。

第二天拿出来扔锅里小火煎10分钟左右。

如果切开鸡肉里面还是粉红粉红的，继续煎。

香嫩嫩的鸡胸肉出锅啦～

可以沾酱会更美味噢～