Whether flour or starch should be used for fried chicken legs

It is recommended to mix flour and starch. If only flour is used, the skin of the fried chicken legs will be crispy and hard, not crispy enough, and the taste will not be good; if only starch is used, the skin of the fried chicken legs will not be crispy and soft. Mix starch and flour into a batter and wrap it around the outside of the chicken legs for frying. This will keep the chicken tender and the skin crispy and delicious.

1. The ratio of flour to starch is recommended to be controlled at 3:7. Coating the chicken with batter is firstly to keep the chicken fresh and tender, and secondly to fry a layer of crispy skin to make the chicken taste more delicious. Starch has better expansion ability, and flour becomes crispier and harder after frying. It is generally recommended to use more starch with less flour. The ratio of starch to flour is 3:7 or 1:3, so that the fried skin will be better. It will be more fluffy and crispy.

Second, what should you pay attention to when frying chicken legs

1. Coat the chicken legs in batter. Many people put the chicken legs directly into the oil pan for frying, and take them out when the surface is fried. , but the inside is not yet cooked. Coating the surface of the chicken legs with batter can prevent the surface of the chicken legs from being fried and extend the frying time so that the chicken legs have time to be completely fried.

2. Fry over medium-low heat. The oil temperature for fried chicken legs does not need to be too high. You should put it in the pan when the oil temperature is 60% hot, use medium-low heat, and fry slowly. If the oil temperature is too high, it will easily become burnt on the outside and undercooked on the inside.

3. Use chicken wings instead. If the chicken legs you choose are too big and difficult to fry, you can use smaller chicken wing roots instead, which will make it easier to fry completely.

Bread the fried chicken in flour, mix flour and cornstarch in a ratio of 1:3, finally add a little salt and stir together. Then evenly coat the chicken legs with flour, and then press it with your hands to prevent too much flour from falling off during frying