特脆鸡排 Crispy Chicken Cutlets

切除鸡胸肉多余的脂肪（若有），并拍干水分，备用。Trim chicken breasts of excess fat, if necessary and pat dry. Set aside.

在一个浅碗中搅拌均匀面粉和调味盐。在另一个浅碗中搅拌均匀鸡蛋、水和辣酱。In a shallow bowl whisk together flour and seasoned salt. In another shallow bowl whisk together the eggs, water, and hot sauce.

在第三个浅碗中混合面包屑、大蒜粉、盐和黑胡椒。In a third shallow bowl mix together the breadcrumbs, garlic powder, salt, and black pepper.

将每块鸡胸肉先沾上面粉混合物，然后沾上蛋液（让多余的蛋液滴掉），最后裹上面包屑混合物。每裹好一块鸡肉后，放在盘子或托盘上。 Dip each chicken breast into the flour mixture, then the egg mixture (allowing excess egg to drip off), and then into the panko mixture. Place on a plate or platter as you repeat the process with all the chicken.

在一个10寸的煎锅中，中火加热油至350°F（约177°C）。测试油温时，可以将木勺的背面浸入油中，如果立即冒泡，说明油温已经到达。 In a 10- inch skillet heat the oil over medium heat until it reaches 350°F. To test the oil you can dip the back of a wooden spoon into the oil and if bubbles form immediately, the oil is ready.

将每块鸡排放入热油中，每面煎2-3分钟。如果发现油温过高，鸡肉变色过快，可以将火调至中低火。不要过度挤满锅子，每次煎2块鸡排即可。Place each chicken cutlet in the hot oil for 2 – 3 minutes on each side. If you notice the oil getting too hot and the chicken browning too quickly, simply turn the heat down to medium-low. Don’t overcrowd the pan. I fry 2 cutlets at a time.

将煎好的鸡排转移到铺有纸巾的盘子上，吸去多余的油脂。重复煎制所有鸡排。温热食用。Transfer the cooked chicken to a paper towel lined plate to absorb any excess oil. Repeat with all the chicken cutlets. Serve warm.