It's sweltering beyond description today. No going out or takeout. Let's have a healing fried chicken leg. With fat house water super comfortable ah. The air conditioning inside blowing. ⊙I'm not going to be able to get a good deal on a new one. ⊙I don't know what to say! It's not hard at all.

Ingredients ?

Chicken thighs 4 pcs

Flour 40g

Starch 10g

Glutinous rice flour 20g

Ginger 8 slices

Salt a little

Five-spice powder a little

Spice powder a little

Spice powder a little

Soy sauce 2 tablespoons

Milk 150g

Healer's deep-fried chicken legs How to make ?

4 fresh chilled fresh chicken pipa legs. It's best not to use frozen ones. It will be better to buy fresh ones for fried chicken. Pour in a bowl of milk. Add 2 tablespoons of soy sauce. A little bit of salt paste. A little bit of five spice powder. A little bit of spicy powder. A few slices of ginger.

Then pinch and squeeze. Scratch scratch scratch. Scratch pinch scratch pinch. Scratch and pinch for a few minutes to let go for a while and then scratch and pinch again. So half an hour or so.

After half an hour of scratching and pinching is almost the same. The color of the milk juice of the chicken thighs is also a little light milk tea color. I'm ready to start coating them with flour.

This chicken thighs coating powder must be mixed by yourself. Or you can buy ready-made chicken powder. I don't have any. So I made up my own coating powder. The reason for this is that the skin is crispy and crunchy. So this coating powder is flour + glutinous rice flour + starch + five spice powder + a little salt.

Mixed chicken thigh coating powder. Do it yourself will not be as flavorful as the ready-made ones you buy. Fried chicken thighs are still very good.

Chicken thighs first in the mixture of fried chicken powder in a circle. There's no rush on this one. All evenly dipped into the powder coated to the line.

This is the state of the chicken legs after the first coating. The first time I saw it, I was able to get a good look at it, and I was able to get a good look at it. There's no rush. The next time we come to the second time to wrap the powder. In fact, in the marinade chicken legs need to add an egg. I think if you add egg, it will be easily battered when frying. So this time, the recipe is without egg in it. It's also quite good.

Retain the milk juice from the marinated chicken thighs. It's for this step. Put the chicken thighs that have been coated with flour for the first time into the juice and moisten it again. Lift them out.

Put the chicken into the chicken powder and continue to coat again. This time, you have to use your hands to keep pressing and rubbing. The powder that falls off is not in a hurry. Continue to press up. You want the outside of the drumstick to form a crispy layer.

This is the skin of the pressed fried chicken. With this layer of fish scale crumbs. The finished product is just crispy and flavorful.

Another close up shot. You can see. This is a state. This state of the chicken thighs have also been very dry. Don't worry about sticky hands. Put it on a plate and set it aside.

Start the frying pan. Use the smallest frying pan in the house. This way, you really need at least two-thirds less oil. The skillet I used was very, very small. It's only good for frying one chicken thigh at a time. A little big kind. But it really saves oil. Look! This is the state of the chicken thighs after they are successfully coated with flour. It's definitely not sticky. It's purely dry. Let's have one. Throw a piece of powder. Immediately float up the oil temperature is right. Turn on the smallest fire to start frying chicken thighs.

Chicken legs into the frying pan oil is this boiling state. Bubbling bubbling. Chicken thighs go down to the oil stood still indicates that the oil temperature is not. The oil temperature is not easy to let the crispy skin quickly crust. Do not rush to turn the chicken thighs after putting them down. After 30 seconds to turn.

Turn the drumstick over. Turn it over. Turn it upside down. All kinds of flipping. At the beginning of the flip turn are careful. But the fried chicken powder in my recipe is quite firm and doesn't fall off easily.

The shell of the fried chicken is already solid.

When the shells are solid, you can stop flipping so hard. Take your time. You can turn the chicken over for a minute, and then fry all 4 sides like this. Because the pipa legs are relatively large. So you need to be more patient and fry slowly. I'm not sure if I'm going to be able to do that.

It is also because of the large size of the legs. If you are patient, you will get a lot of juice when it is cooked through. I'm not sure if you're going to be able to do that. After frying once, remember to re-fry again. The first frying time is about 5 to 6 minutes. Repeat the deep-frying for 2-3 minutes. The whole process will take more than 8 minutes. The first head of the fire at first high heat oil heat is turned to low heat slowly and patiently fried.

Fried chicken thighs crispy skin shell super crispy. Click click click click. The skin of this recipe is not oil. That is, after the frying pan to fish up the basic outer skin is considered refreshing type. It's very good. No bite down a bite of oil feeling.

The first bite is too hot. Just bite a little bit of the outer skin down? I'm not sure if I'm going to be able to do that. Continue to bite.

Throw it back on the plate after I pinched it. It's still too hot.