primary
Four chicken legs for four people.
condiments
others
Starch 50g flour 50g New Orleans BBQ 100g edible alkali 2g.
The practice of frying chicken legs
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Steps of frying chicken legs
As we all know, chicken without salt flavor is flour and has no taste. First, the chicken leg is peeled on it, and a lot of air holes are fried with bamboo sticks. Pore is to let thicker meat enter the taste evenly.
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Steps of frying chicken legs
After the chicken legs are processed, we enter the pickling step, which determines the taste and taste of the dishes. First of all, put a little edible alkali and water on the chicken leg, which will help soften the fiber of the food and make the chicken taste fresh and tender. This step is very important and must be remembered. Add100g of New Orleans barbecue material, and master it completely.
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Steps of frying chicken legs
This is a processed chicken leg. Cover with plastic wrap and refrigerate overnight. Actually, it only takes more than four hours. In order to save time, we always pickle the night before and fry the next day.
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Steps of frying chicken legs
The dipping powder we use is made of starch and flour according to the ratio of 1: 1. Marinated chicken legs smooth the chicken skin, turn it into dipping powder, and cover it with dry powder.
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Steps of frying chicken legs
Dip the chicken legs dipped in dry powder in water, and then dip them in dry powder again, so that the chicken legs are more evenly dipped in powder and the skin is crisp and tender.
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Steps of frying chicken legs
Now it is the frying stage, so it must be put in at high oil temperature to ensure that the raw materials can be fully gelatinized and shaped, and there will be no adhesion between the raw materials.
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seven
Steps of frying chicken legs
First, use high oil temperature, after setting, fry the whole body with low fire until brown and cooked, take out the oil control, and then fry with high oil temperature. If you have doubts about the maturity of chicken legs, you can steam them in advance, but I prefer the taste of fresh frying.