KFC fried chicken thigh (wing root) practice ?

Step one is definitely on the wing root, marinated, the old brother's method said on the addition of salt pepper ginger chili powder on it, but I'm afraid of my first time to do in case of bad frying inside there is no way to do it, I added onion ginger garlic onion pepper five spice powder chili powder salt marinated overnight

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Videos are provided by the old brother, I'll get some of their own to do it!

Well wrapped in dry flour, with a slotted spoon over the water, soaked fin root

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Soaked and re-coated with flour, this step will have fish scales

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Like the old brother video, wrapped in flour shaking powder, shake off the excess powder, so that under the frying pan oil will not be made powder, and the shape of the fish scales will be good to see! point, I followed this back to do ignore this step technique, simply shake the powder, like the picture of the old brother so shake, the shape will be very good

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This is the old brother's masterpiece, neat, put a little more oil in the frying pan, the oil temperature of 150 degrees like that, frying once, which is his effect

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This is the I operate the first deep-fried look

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Fried the second time, the color changes

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My overall all-around picture

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Tips

Combined with the tutorials given to me by the old brother, coupled with the actual operation of my own. I summarize the following points

1. marinade if they are not sure, directly on the Orleans marinade, even if the frying is not good, it will not be very difficult to eat? The marinade overnight to do a good job so that the flavor

2. The second wrap powder, so that there will be fish scales, fried out of the good-looking, pay attention to the old brother technique, the big head down and hit each other off the excess flour, the whole direction of the fish scales will be shaken by this time to follow the direction of like a

3. Oil hot pot, did not try to deep frying the old brother once the method of deep frying, often deep frying things, summed up in the second deep frying will be more tasty, you see outside the sell deep-fried, basically are first fried, the second and then fried, and so, you can do a little more, eat when you fry once, eat as much as fried, the second fried skin crispy, crispy skin is not too easy to soften, I first oil temperature in a small fire look, mainly for cooked, the second in order to crispy skin, remember

3.to cite an example of the fish scales out of this method, you can also do Pipa legs, chicken wings, you can also do chicken rice flower