The chicken chops to be fried are crisp and crisp. At this time, you can wrap a layer of egg liquid first and then a layer of starch, so that the fried things are crisp outside and tender inside, and the taste is great.

Fried chicken ribs are different from ordinary fried chicken. They are similar in that they all need pickling before frying, and the condiments used are also very similar. But the former, because the bones are bigger, crumbs can't be used for hanging paste, and the batter method is better.

Potato starch can be selected as the starch for pasting chicken bone, which has stronger water absorption and oil absorption and is more delicious when pickled.

Pan-fried chicken ribs can be slowly fried with low fire until golden and crisp, and then taken out. Drain the oil and put it on a plate for later use. If you want to eat more crisp, you can wait for the oil temperature to rise to 6-7 again, then pour it into hot oil and pass it quickly.

After the chicken wishbone is out of the pot, you can add some cumin powder, sesame seeds, Chili noodles and so on. The fried chicken wishbone has a unique taste, which kind of "fragrance" is more attractive than chicken, and there is a unique chewing head, which makes people memorable.

In addition, the temperature of fried chicken wings is also very important, and the oil temperature is very important.