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.

Practice:

1, wash your legs (drumsticks, of course), cut two knives on your legs by the way, 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, I beg you to put the marinated drumsticks in the refrigerator and marinate them quietly 12-24 hours.

3. Mix water and fried powder in proportion to make a slurry, put the marinated legs into the slurry, and drain off 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 taste good).

4. When taking the fried powder, 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 drain the oil, and fry at 170- 180 degrees for about ten minutes. Time is controlled according to your own situation.