Driji pitik

Driji pitik, uga dikenal minangka tender pitik, goujon pitik, strip ayam utawa isi pitik, yaiku daging pitik sing disiapake saka otot cilik pectoralis ing kewan kasebut. ^[1] Jalur daging putih iki ana ing sisih loro balung dada, ing sangisore daging susu (pectoralis major). ^[2] Bisa uga digawe nganggo potongan sing padha karo potongan daging daging pitik, umume dhadha, utawa kadang daging pitik sing wis pulp. ^[3]

Driji pitik sing disiapake dening nutupi pitik ing breading dicampur banjur jero frying wong, ing proses padha kanggo preparation saka schnitzel . ^[4] Driji pitik minangka cemilan panganan cepet ing AS

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Driji pitik jero sing ditutupi adonan nganggo saus celup, disuguhake ing restoran Cina Amerika

Referensi

↑ "The History of Chicken Fingers" Archived 2016-01-09 at the Wayback Machine.. Leite's Culinaria.
↑ RecipeTips. "Chicken – Description of Parts". RecipeTips.com.
↑ "Give a hand for homemade chicken fingers".
↑ Ellie Krieger. Crispy Chicken Fingers Recipe. Food Network
↑ How can I make Chinese chicken fingers like in the northeast?. Cooking.stackexchange.com. Retrieved on 2012-04-19.

[1] "The History of Chicken Fingers" Archived 2016-01-09 at the Wayback Machine.. Leite's Culinaria.

[2] RecipeTips. "Chicken – Description of Parts". RecipeTips.com.

[3] "Give a hand for homemade chicken fingers".

[4] Ellie Krieger. Crispy Chicken Fingers Recipe. Food Network

[5] How can I make Chinese chicken fingers like in the northeast?. Cooking.stackexchange.com. Retrieved on 2012-04-19.

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