Raw materials:

Chicken legs, starch, bread crumbs, eggs, minced onion and ginger, cooking wine, salt, oyster sauce and pepper.

Exercise:

Step 1: Wash and drain the chicken legs.

Step 2: Then stick a lot of holes in the chicken leg with a bamboo stick, because the chicken leg is very thick, which is good for the chicken leg to taste.

Step 3: Put the chicken legs into a large container, add onion, Jiang Mo, 2 tablespoons cooking wine, half a spoonful of salt, 1 spoon oyster sauce and 1 spoon pepper, and marinate for 20 minutes.

Step 4: Prepare 2 eggs and break them up. Add appropriate amount of starch and bread crumbs.

Step 5: Wrap the marinated chicken leg with a layer of starch, then with a layer of egg liquid, and finally with a layer of bread crumbs.

Step 6: add oil to the pot, add more chicken legs when it is 50% hot, and change to slow frying.

Step 7: After one side is golden, turn over and fry the other side. Because the drumsticks are bigger, fry them on each side for about seven minutes, about 15 minutes, and then take them out.

How to make fried chicken legs crispy outside and tender inside?

The ratio of fried powder is very simple, just mix flour and starch in a ratio of one to one. Put the marinated chicken leg into the fried powder, turn it over a few times, evenly coat the chicken leg with the fried powder, then take it out quickly in water and coat it with the fried powder again. When you wrap chicken legs with fried powder twice, you should wrap them evenly. Only when this step is done can you get a beautiful layer of fish scales.

Frying chicken legs requires two steps: first frying and second frying. The first frying is to heat the oil pan, put the chicken legs wrapped in fried powder, fry them in medium heat until golden, and take them out; Re-frying is to reheat the oil pan, and then put the chicken legs fried for the first time into the oil pan again until the surface of the chicken legs is more brittle and the color is golden.