Marinade (oil, salt, sauce, vinegar, Chili powder, etc. ) 15g, fried powder (or flour) 60g, chicken leg 500g and water (ice water or cold water) 50g.

Pickling ratio: material: water: meat = 3: 10: 100.

Exercise:

1, wash your legs (drumsticks, of course), cut two knives on your legs, and prepare marinade, powder and ice water (never hot water, don't burn the chicken, haha).

2. Mix the marinade and water in proportion, and invade the drumsticks into the marinade. In order to taste better, please put the marinated chicken legs in the refrigerator and marinate them quietly 12-24 hours.

3. Mix the water and the fried powder into slurry in proportion, put the marinated legs into the slurry, and drain the excess slurry until there is no large amount of slurry dripping (don't drain it too clean or it will not look good or delicious).

4. When taking fried powder, first smear the chicken legs with dry powder, then press them by hand to ensure that they are all stained with powder, and then shake them to excess powder.

5, it's time to oil, 170- 180 degrees for about ten minutes. Time is controlled according to your own situation.