Pan-fried chicken drumstick sandwich

Overview

More than half of the Spring Festival has passed, and although I have started to go to work, I still feel like I am on vacation. Try your best to adjust your mentality and diet. Because you don’t have to get up early during the holidays, it also affects three meals a day, which is basically two meals a day, plus some snacks, fruits, cakes, bread, etc. Now that we have a bread machine, we almost always have bread at home. Once we finish eating, we make another one. Slice it and dip it in jam or make a sandwich or fry it into French toast. Add a glass of milk and mix it with a fruit and vegetable salad. It’s a perfect meal. The current Spring Festival is basically the same as usual food, so even during the Spring Festival holiday, bread has still become one of the protagonists of my family's dining table. After frying or frying the tender chicken legs, put them into bread slices, add fresh lettuce and tomatoes, and squeeze on beautiful salad dressing. A DIY pan-fried chicken leg sandwich was born on the bright breakfast table...

Tags

• baking
• children
• bread
• breakfast
• spring recipes
• bread crumbs
• butter
• chicken legs
• egg
• lettuce
• oil
• slices of bread
• white rum
• black pepper
• salad dressing
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash the chicken legs, remove the fat and remove the skin.

   

2. 2 Cut the meat with kitchen shears and remove the chicken thigh bones.

   

3. 3 Remove the tendons and divide into several pieces. Use the back of a knife to chop slightly on both sides of the chicken thigh against the fiber.

   

4. 4 Add appropriate amount of salt, black pepper, and white rum, mix well, add a few drops of oil, mix well, and let stand for about 2 hours.

   

5. 5 Wash tomatoes and cut into thick slices.

   

6. 6 Wash the lettuce and drain the water.

   

7. 7 Spread butter on one side of the bread slices, place in the middle rack of the oven preheated to 220 degrees, bake for 1 minute and take out.

   

8. 8 Crack the eggs into a bowl, stir well into egg mixture, and place the bread crumbs on a flat plate.

   

9. 9 Heat a frying pan, add an appropriate amount of oil, and when the oil temperature rises, dip a piece of chicken leg meat into the egg liquid, then dip both sides in bread crumbs, and put it into the frying pan. Place several slices of chicken thighs into the frying pan.

   

10. 10 Fry until one side changes color and then flip it. Fry until both sides change color and then flip it repeatedly. When the color becomes darker, the chicken is cooked and then served.

    

11. 11 Place toasted bread, buttered side up, and top with salad dressing.

    

12. 12 Place lettuce, tomatoes, chicken thighs, lettuce in sequence, and cover with another piece of bread.