Chicken pieces should be fried in batter. Dry noodles are easy to spread out and can't wrap the chicken pieces, but the batter is sticky, so you can wrap the chicken pieces so that the batter won't fall off when frying, and the fried chicken pieces are more crisp and delicious.

Fried chicken pieces belong to fried food. Before frying, you should prepare the batter first. Starch, flour and eggs need to be put into the batter, and then the chicken pieces should be washed and drained and put into the batter. It's more convenient to wrap the batter and fry it now.

Chicken pieces don't need to be cut too big, just cut into small pieces. The batter can be put in a big bowl or a small bowl. Before frying, dip the chicken pieces in the batter and fry them in the oil pan. Fry for the first time until the chicken pieces are colored, that is, pick them up. After frying all the chicken pieces, cool them and fry them again. Deep-fry until golden brown, scoop up, cool slightly and serve.

Whether the fried chicken pieces are crisp or not depends entirely on the "coat" outside the chicken pieces, that is, the batter wrapped. When making batter, you can add some salt, so that it won't taste tasteless. If you like eggs, put some eggs in it. If you don't like eggs, you don't have to put them in, just add some foods you like.