盐酥鸡：
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做盐酥鸡的特制椒盐粉、地瓜粉、九层塔、鸡胸肉……

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1.雞胸肉洗淨後去皮剁小塊，加入五香粉，白胡椒粉，生抽，米酒，白糖几小粒，腌渍4小时，備用，炸时均匀沾裹干地瓜粉

2,九層塔挑去硬梗後洗淨瀝乾，
 
 3.熱油鍋，待油溫燒熱至約180℃，放入雞塊中火炸約2分鐘至表皮成金黃酥脆時以漏杓撈起，再加入九層塔與雞肉一起再入油鍋中炸1秒鐘，再撈起瀝乾油。
 
4.將炸好的鸡块趁熱灑上椒鹽粉調味即可。

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小心得，我曾用过干面粉、干生粉、地瓜粉，其效果地瓜粉最好、炸出的成品更为酥松，如没特制椒盐粉也可用花椒盐加少许白楜椒粉代替，但味道差很多。

再与大家分享几道国庆期间的“鸡”菜；
三杯鸡；

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上海素鸡；

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蒜仔田鸡；

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最后来道“猴菇汽锅鸽”

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谢谢分享，祝您有开心每一天！