food
condiments
Six chicken legs
condiments
20 grams of Orleans marinade, 20 grams of tomato sauce, 30 grams of bread crumbs and 20 grams of flour.
Crispy fried chicken leg method
1 First of all, let's wash the drumsticks and cut both sides of the drumsticks with a knife, not too deep, so it's easier to taste.
2. After changing the knife on the chicken leg, spread the Orleans marinade evenly on the chicken leg and marinate it in a dish for 30 minutes.
3. When curing chicken legs, we pour the wrapped powder into a bowl, add water, and stir the wrapped powder into a sticky shape. ?
4. After the chicken legs are marinated for 30 minutes, wrap them in a layer of flour, then dip them in a layer of bread crumbs and put them on a plate for later use.
5. Add cooking oil to the pot. When the oil temperature is 60% hot, put the chicken legs wrapped in bread crumbs, fry them slowly over medium heat until the surface of the chicken legs is golden, remove the dry oil and put them on a plate, and then pour a little tomato sauce on the chicken legs. This delicious fried chicken leg is ready.
1: curing:
Pour 10 kg chicken leg into 150 g spicy gravy and the previous article? Kfc fried chicken collarbone? They are all the same, so I won't introduce them to you here. Similarly, add 2 grams of gravy and chicken powder essence of any taste, stir well and marinate for about 6 hours. Chicken legs are different from chicken collarbones, and it is difficult to marinate for 2 hours, so it takes a little longer.
2. Preparation of flour: The ratio of corn starch to fried powder is 1:2, and more fried powder is more delicious. It should be noted that too much corn starch is easy to harden. The ratio of the two can be 1: 1, but the taste will be slightly worse.
3. Flour: Put the marinated chicken leg into the flour package, press it once, shake it once, press it again, shake it again ... The purpose is to shake out the fish scales, which is beautiful, and it is best not to simplify it, which will affect the appearance.
4. Oversizing: Oversizing is clear water. If you do it at home, put it in clear water for about 3 seconds. Be careful not to throw the chicken legs into the water and then take them out, which will easily loose powder. Put it in slowly and take it out slowly. Be careful, don't take too long, don't be too fast, and don't slowly break the powder.
5: Powder coating: Then pour the wet drumsticks into the powder coating. The standard practice is to press it, take it out and shake it, remove the dry powder on the surface, and you can prepare for the pot. It is recommended that chicken legs be breaded, which is delicious and beautiful, but only for small chicken legs and big chicken legs. The reason is that the chicken leg is fried for a long time, and the bread crumbs must have been burnt by then. I have experimented n times, so my friends pay attention.
6. Stir-fry: You can stir-fry by doing the above steps. Pay attention when cooking, and put it slowly. (120- 130 degree frying 10 minute, poke the bone hard with a clamp, and it's almost ready. When the guests come to buy, just return the pot at 170 degrees, and 1 minute is enough. ).
In addition, chicken legs are not easy to cook thoroughly. Pay attention to poke it with a toothpick when frying. It's easy to be unfamiliar inside, and it takes more practice to master it.