Preparation materials: 500g chicken leg, proper amount of oil, proper amount of Orleans material, proper amount of bread crumbs, one egg and proper amount of flour.

1, wash chicken legs.

2, remove blood foam.

3. Take out and add the Orleans marinade. Pickling overnight is best.

4. The eggs are scattered.

5, bread crumbs for use.

6, chicken legs with flour evenly blanched, then blanched egg liquid, and then wrapped in bread crumbs.

7. Keep it for ten minutes. So bread crumbs are not easy to fall off.

8, hot oil in the pot, fry in medium heat until golden color changes, remove the oil control.

9. Finished product drawing.