Fried chicken thighs are marinated for 2-48 hours. With the original chicken marinade, slightly salty (refrigerated) and then rinsed with water and then wrapped in the original chicken seasoning under the pressure cooker to fry, the original chicken seasoning simply can not get the. 13 kinds of ingredients are all set with the original chicken seasoning. 13 kinds of ingredients are well-matched, just add to the flour, the temperature of 170 degrees Celsius, and then gradually reduce the temperature to 130 degrees Celsius to fry for 14 minutes, out of the pot, only wrapped once powder.
. Just a quick note... KFC flour is very common.... It is to the flour inside the Jade spicy seasoning to get less than .... The spicy seasoning also acts as a crisper.
Recommended other ways to fry chicken thighs:
1, crispy fried chicken thighs
Materials Chicken thighs-300 grams Eggs-1 Starch-moderate
Seasoning Cooking oil-500 grams (50 grams) Soy sauce-2 tsp. Wine-1 tsp. Pepper-1 tsp. Salt-1 tsp. Sugar-1/2 tbsp.
Method
Practice
1. >1. Wash and marinate chicken thighs in soy sauce, cooking wine, pepper and sugar for 20 minutes then mix well with egg white and dip in cornstarch;
2. Heat cooking oil and deep-fry the marinated chicken thighs until golden brown.
Features: golden color, crispy taste. .
2. KFC's crispy fried chicken production method (a) marination process:
1) will be completely thawed raw materials, completely drained for use.
2) part of the fried raw materials need to change the knife, in the skin a few light cuts. (Such as: chicken thighs, wings, etc.)
3) into the pre-mixed marinade, (chicken pieces : marinade : wine = 100g:10g:20g), normal marinade 2-3 hours or so, marinade is the flavor of the good beauty of the brand of spicy fried chicken powder (other brands can also be).
(2) wrapping process: (flour: cornstarch: spicy fried chicken powder = 2: 1:
1) on the wrapping powder before you need to ensure that the surface of the raw material is fully wet, but must be drained, or wrapping powder is not easy to uniform.
2) When wrapping the powder will be buried in the powder, ten fingers pinch the ends of the raw materials in the same direction to roll and knead pressure more than 5 times (powder to be more).
3) put in the water to soak for about 2 seconds, so that the wings on the powder can be wet, that is, wrapped in raw materials of the dry powder into a paste (soaking prohibited turning, to prevent the water from washing out the batter, such as being washed out of the powder can be wrapped again)
4) pick up the drained, and then put into the dry powder repeat the above method of wrapping the powder kneading for more than 5-10 times, the surface of the skin completely and evenly hung on the scales, you can Stop pressing and kneading.
5) Wrapped in powdered raw materials should be fried immediately, otherwise it will affect the generation of scales. Frying temperature control within 165 degrees, frying 5-6 minutes, frying until the color of light golden yellow fish up. Prick the thickest part with a toothpick to see if there is blood coming out.