Whether fried chicken is tender or not depends mainly on three points: curing time, oil temperature and frying time, powder wrapping or pulp wrapping. The first is curing. The chicken itself doesn't have much juice. Mainly through solidification, it penetrates into it bit by bit. I usually marinate it today and eat it tomorrow. The second is the oil temperature, the oil temperature is constant at 170, and the fried chicken has no bones for 4 minutes, such as chicken popcorn, chicken nuggets and chicken fillet. Seven-minute fried chicken with bones, such as chicken wings, chicken wings and chicken legs, belong to fried chicken with bones. The whole chicken needs to be fried for 10 minutes because of its thick meat. Tip: If you are worried that the meat is undercooked, poke the thick meat with a knife 2 minutes before cooking. Finally, the powder coating is suitable for crispy fried chicken, that is, the skin is flaky. The advantage of powder coating is that the skin is crisp, and you can hear the sound of crispy skin crushing when you take a bite. The disadvantage is that compared with the pulp coating, the juice in chicken evaporates quickly and consumes a lot of oil. If you don't pursue crispy taste, it is still recommended to hook the powder into a paste with water and then wrap it with paper pulp. The pulp can wrap the chicken well and form a protective layer to protect the water of the chicken from evaporation.