用料

琵琶腿

1只

適量

現磨黑椒碎（粉也可 但現磨風味更佳）

適量

工具

廚房紙

1張

錫紙

1張

無油快手脆皮黑椒雞扒/雞腿排（低脂減脂）的做法

1. 雞腿洗凈去骨 把肉稍微切幾刀好入味（皮不要切） 用廚房紙吸去表面水分（雞皮越干煎出來成品越脆）

1. 加入適量細鹽

1. 現磨黑胡椒碎（粉的話其實沒什么味道 推薦現磨的比較香 有顆粒感）

1. 用手把調料抓勻 稍微腌制5-10分鐘

1. 不粘的平底鍋加熱一分鐘 雞皮朝下放入腿排

1. 然后在上面墊一張錫紙 放上一個較重的鍋（為了使雞皮更均勻的被煎到 我沒有重的鍋 用的酸奶器內膽 放了水增加重量） 中火煎5分鐘

1. 時間到用夾子翻起來看看

1. 雞皮呈金黃色翻過來 肉朝下再煎四分鐘 即可出鍋

1. 煎得好的話雞皮會和北京烤鴨的皮一樣又脆又薄 切塊蘸喜歡的調料即可
   不蘸也行 雞腿排本身就有底味
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1. 低脂無油又好吃 雖然沒有加料酒姜片去腥但是一點也不腥 美滋滋

1. 再來一張 金燦燦的外皮 嘻嘻嘻