KFC fried chicken legs:

Preparation materials: 2 chicken legs, appropriate amount of Jiang Mo, 2 tablespoons of soy sauce, 1 tablespoon of fuel consumption, 2 eggs, appropriate amount of flour, appropriate amount of bread flour and appropriate amount of black pepper powder.

First, wash the chicken legs, and use kitchen paper to absorb the water on their surfaces, as shown in the following figure.

Second, use a toothpick to remove the surface of the chicken leg from several holes in Dozza to ensure that the sauce is absorbed, as shown in the figure below.

3. Put the ginger into a bowl and stir well, consuming oil and soy sauce, as shown in the figure below.

Fourth, put the drumsticks in a fresh-keeping bag, pour the sauce together, wipe it evenly, seal it and put it in the refrigerator for 2 hours.

5. Beat the eggs in the bowl evenly, stir, and coat the surface of chilled chicken legs with egg liquid.

6. After coating the egg liquid, roll a layer of powder and wrap it evenly, as shown below.

7. After wrapping the flour, roll it up and wrap it evenly, as shown in the figure below.

Eight, air fryer 180 degrees front fried for 8 minutes, reverse fried for 8 minutes, as shown in the figure below.

Nine, then you can leave the pot to dry for a while, so that the fried chicken legs are ready.

Extended data:

A piece of chicken wings and a string of mutton kebabs roasted with an open flame contain at least 400 carcinogens such as benzopyrene and tetramethylbenzene, among which benzopyrene is the most harmful. Benzopyrene can enter the digestive tract through barbecue or enter the respiratory tract through barbecue smoke. Benzopyrene will accumulate in the body, which can induce gastric cancer and intestinal cancer. Another carcinogen, heterocyclic amines, can cause breast cancer and colon cancer in animal experiments.

Relevant data show that women who often eat barbecue are twice as likely to develop breast cancer as women who don't like barbecue. In the process of making barbecue food, nitrite and ethyl malt are usually added to meat. Because the meat is directly barbecued at high temperature, not only the vitamins and amino acids are destroyed, but also protein degeneration, and it is easy to cause parasitic infection.

However, after repeated high-temperature heating, the unsaturated fatty acids in oily foods will produce highly toxic polymers, while most fried foods contain high concentrations of acrylamide, which is moderately toxic and has certain irritating effects on eyes and skin. It can be absorbed through the skin, respiratory tract and digestive tract, and some of them accumulate in the body to produce carcinogens.

Nitrite is added to many fried foods for preservation and color development, and excessive consumption may also cause cancer.

People's Daily Online-WHO points to foreign fast food 1 fried chicken legs and 60 cigarettes.