Fried chicken powder can be used to make fried chicken wings or fried chicken, the use of fried chicken powder before you need to understand the use of fried chicken powder, the following is organized by me on the use of fried chicken powder, I hope you like!

The use of fried chicken powder

General use of flavor good United States fried chicken seasoning more, the raw material wrapped after, fried can also be, baked can also be.

1, raw chicken wings soaked in water for a few hours, during which time the water changed several times; with salt, cooking wine slightly marinated for a while;

Fried Chicken Powder Usage Procedure 1

2, wrapped in the flavor of the United States spicy fried chicken seasoning

Fried Chicken Powder Usage Procedure 2

3, over the egg;

Fried Chicken Powder Usage Procedure 3

4, over the flour; in fact, 4, 5 two steps just Because I like to eat fried crispy skin, afraid of trouble, you can completely omit

Fried chicken powder use process 4

5, the pot pour oil, burned to 60% heat, under the chicken wings fried 4-5 minutes out;

chicken wings a little bit cooler, into the pot to re-fry 2-3 minutes, so that crispy, tender, excellent taste.

Fried chicken powder use process 5

6, open to eat. You can get some fruit what a piece of food nutrition more comprehensive

Fried chicken powder use process 6 fried chicken powder home practices

crispy fried chicken production method

a) marinating process:

1) the raw materials are completely defrosted, completely drained and ready for use.

2) Part of the fried ingredients need to change the knife, in the skin a few light cuts. (Such as: chicken thighs, wings, etc.)

3) into the pre-mixed marinade, (chicken: marinade: wine = 100g: 10g: 20g ), normal marinade for about 2-3 hours, marinade is the flavor of the good beauty brand of spicy fried chicken powder (other brands can also be).

2) coating process: (flour: cornstarch: spicy fried chicken powder = 2: 1: 1)

1) on the coating powder before you need to ensure that the surface of the raw material is fully wet, but must be drained, otherwise the coating powder is not easy to uniform.

2)When wrapping the powder, bury the raw materials into the seasoned powder, ten fingers pinch the two ends of the raw materials in the same direction to roll and knead the pressure more than 5 times (the powder should be more).

3) placed in water to soak for about 2 seconds, so that the wings on the powder can be wet, that is, wrapped in raw materials of the dry powder into a paste (soaking prohibited turning, to prevent the water from washing out the batter, such as being washed out of the powder can be wrapped again)

4) pick up the drain, and then put into the dry powder to repeat the above method of wrapping the powder pressure kneading for more than 5-10 times, the surface of the skin completely and evenly hung on the scale, you can Stop pressing and kneading.

4) Wrapped in powdered raw materials should be fried immediately, otherwise it will affect the generation of scales. Frying temperature control within 165 degrees, frying 5-6 minutes, frying until the color of light golden yellow fish up. Prick the thickest part with a toothpick to see if there is blood coming out.

Crispy Five-Spice Fried Chicken Nuggets

(A) marinade:

1, chicken whole leg 2, each chicken whole leg cut into 6 to 8 small pieces. Of course chicken breast or chicken wings will also work.

2) Corn starch / tapioca starch - 1 tablespoon, wheat flour - 2 tablespoons, baking powder / baking soda - 1/4 teaspoon, finely cracked black pepper - 1 teaspoon, salt - 1/2 to 1 teaspoon (to taste), granulated sugar - 1/2 teaspoon, water or milk - 5 tablespoons (you can also choose to use a single egg)

(B) Chicken Powder:

Flour - 4 tablespoons. Tablespoon

Baking powder/baking soda - 1/4 teaspoon

One teaspoon each of coriander, cumin and cumin mixed together and crushed in a grinder to a coarse powder

1-2 teaspoons of pepper (depending on the level of spiciness)

Chilli powder (feel free to leave it out)

Thirteen spice or five spice powder - 1/2 teaspoon

Directions

1) Combine all the ingredients in a bowl and mix them into a bowl. p>

1: Mix all ingredients of Ingredient A and marinate for at least 3 hours.

2. Mix all ingredients of Ingredient B and place in a wide plate.

3. Scratch the marinated chicken pieces again, then roll each piece of chicken in a layer of homemade fried chicken powder, and put it on a plate to wait for the chicken pieces to rehydrate from the fried chicken powder.

4. You can either roll the chicken again, or dip the chicken in the marinade once more and repeat the rolling process before setting it aside. If you choose to soak the chicken in the marinade once more, prepare the chicken with a few extra tablespoons of water or milk.

5. Heat the oil in a wok to 170 degrees Celsius, add the chicken pieces, turn off the heat, cover the wok, and fry at low temperature for 6 to 8 minutes (depending on the size of the chicken pieces, if you are frying thighs or whole chicken wings, it will take at least 8 minutes).

6: Uncover the pan, turn up the heat and let the oil heat up and continue frying for 3 minutes or more.

7: Place the chicken in a flat layer on a wire rack lined with absorbent paper and allow to cool for 2 minutes before serving.

Tips

1, it is recommended to fry chicken pieces at home when the chicken cut some small pieces, not only the chicken is easy to marinade into the flavor, but also faster to the chicken pieces fried, energy saving carbon, two birds with one stone!

2, fried chicken powder and marinated meat when used to baking powder, so do not use curry powder to marinate chicken, to avoid the curry powder sometimes used to add a lot of ginger powder, curcumin curry powder curry powder once encountered the alkali of the baking powder will be discoloured, it will be turned into the red that we will be afraid to look at. At this time, although discolored but non-toxic, can be eaten without fear. So it is recommended to use chili powder if you like spicy friends, not curry powder.

3, the fried chicken pieces first on the wire rack is intended to avoid chicken piled up in the plate, the bottom of the plate is not airtight, the heat vapor can not be dissipated and back to the moisture, crispy skin will become soft and not delicious.

4, have noticed that the fast food restaurant's chicken pieces are placed on the iron frame is not overlapping? That's to avoid the heat vapor from dissipating and the crispy skin from getting soft. Chicken nuggets are plated only when they are to be served.

5, fried chicken pieces do not leave too long, fried within 15 minutes to quickly enjoy, to avoid a long time chicken gravy will slowly soften the crispy skin.