The drumsticks bought now are generally fat, so every time I cook with drumsticks, I will remove the oil first, and fried drumsticks are no exception. I feel that this is more conducive to my health. Then blanch the chicken legs with boiling water for a few minutes, which will not only remove the fishy smell of the chicken legs, but also remove more oil.

2. Pickled chicken legs:

Pickled chicken legs can be marinated after they are fished out and drained. You can choose the formula of marinade according to your own taste, and there are many online. Marinate the chicken legs for a long time, so that the chicken legs can be fully tasted, at least for more than one hour or even one night. In order to make the chicken leg more tasty, you can also cut a hole or stick a small hole in the chicken leg.

3. Steaming chicken legs:

The pickled chicken legs can be steamed or cooked first, and then fried in the oil pan, which can reduce the time of frying in the oil pan at high temperature and avoid generating more harmful substances. If the time is tight, you can also mix the marinade with the chicken legs directly and steam or cook them in a pot.

4. Paste mixing:

Mix the flour or starch or fried chicken powder into a thin paste with just the right viscosity, and then find a large bowl and add a proper amount of dry starch.

5. Hanging paste:

Before frying in the pan, take a chicken leg and evenly cover it with thin paste, then dip it with a layer of dry starch and gently knock off the excess dry starch. Then, dip a layer of thin paste, dip a layer of dry starch and gently knock off the excess dry starch, which will make the fried chicken legs distinct.

after these things are done, you can fry the chicken legs in the oil pan. Be careful to put them in the pan when the oil temperature is 7% to 8% hot. Just fry the chicken legs until golden brown. You don't need to put too much oil to make fried chicken legs in this way, as long as the amount of oil can pass the chicken legs, which is quite fuel-efficient.