When frying the chicken legs, should you wrap the powder or the egg liquid first? My answer is: fried chicken legs are mainly about crispy skin and fresh and juicy inside. When making, it is made by adding egg liquid and starch, and then adding a proper amount of seasoning. When frying chicken legs, you can fry them with chicken bones, and you can also remove the chicken bones and fry them. These are all very delicious practices.

==== Fried chicken leg in Orleans = = =

Prepare ingredients: chicken leg, onion, ginger slices, cooking wine, Orleans marinade, salt and monosodium glutamate, starch, eggs and bread crumbs.

Production method:

1. Wash the chicken legs and put them in a small pot. Add the onion, ginger slices, cooking wine, Orleans marinade, salt and monosodium glutamate and stir well. Marinate the chicken legs for about 1 hour, and stir the eggs and starch together to form a starch paste. Put the marinated chicken legs in the egg starch paste, let the chicken legs stick with the starch paste evenly, and finally wrap them with bread crumbs and put them on a plate for later use. You can also put the chicken legs in the bread crumbs and press them hard.

2. Pour salad oil into the pot, heat the oil to 7% heat, add the chicken legs and fry them until the surface is set. When you touch the chicken legs with a spoon, you can obviously feel that the skin is hard. Take out the chicken legs first, bring the oil temperature to 7% heat again, and add the chicken legs and fry them until the surface is golden. It is best to fry the chicken legs twice. In this way, the skin of the chicken leg will remain hard and brittle, and the chicken leg will not become soft after being placed for a long time.

Tip:

1. Do you want to put eggs or starch in the fried chicken legs first? My practice is to put eggs and starch together to make a crispy batter, and then wrap it evenly on the chicken leg and fry it. This saves a step. The fried chicken leg is also very delicious. If there is no bread crumbs, you can just wrap it in starch paste and fry it. When the oil temperature rises to 7%, it is almost necessary to see smoke on the surface of the oil, but the oil temperature is not high enough. The fried chicken legs should not be fried for too long. The longer the heating time, the more water will be lost, the more serious the gravy in the chicken will be lost, and the more delicious it will be.

2. In fact, the chicken legs can be cooked at home without frying, and they can be fried directly in the electric baking pan, which will not waste oil and the chicken legs will not be greasy. It is only necessary to debone the chicken leg when making, because the distance between the top and bottom of the electric baking pan is too small, and frying the whole chicken leg in the electric baking pan will make it difficult for the chicken leg to mature, which will increase the frying time and make it easy for the chicken leg to mature after deboning. The frying with electric baking pan is the same as frying, but the ripening method is different.