Preparation method of KFC crispy fried chicken

1) curing process:

1) After the raw materials are completely thawed, they are completely drained for use.

2) Some fried raw materials need to be changed, and a few knives are lightly scratched on the epidermis. (For example, chicken's thighs and wings are medium)

3) Put it into marinade prepared in advance (chicken nuggets: marinade: cooking wine = 100g: 10g:20g) for normal pickling for 2-3 hours. Marinade is a delicious brand of spicy fried chicken powder (other brands are also acceptable).

2) Flour wrapping technology: (Flour: raw flour: spicy fried chicken powder = 2: 1: 1)

1) Before powder coating, ensure that the surface of raw materials is fully wet, but it must be drained, otherwise the powder coating will not be uniform.

2) When wrapping powder, bury the raw materials in the prepared powder, hold both ends of the raw materials with ten fingers and roll them in the same direction for more than 5 times (multi-powder).

3) Soak in clear water for about 2 seconds to make the powder on the wings moist, that is, the dry powder wrapping the raw materials becomes paste (it is forbidden to turn over when soaking to prevent the batter from being washed away by water, and the washed powder can be wrapped again).

4) Pick up and drain the water, then put it into dry powder and repeat the above rubbing method for more than 5- 10 times, and stop rubbing when the scales are completely and evenly hung on the epidermis.

4) The raw materials coated with powder should be fried immediately, otherwise it will affect the formation of scales. The frying temperature is controlled within 165℃ and fried for 5-6 minutes until the color is light golden yellow. Poke the thickest part with a toothpick to see if there is blood coming out.

Spicy fried chicken wings

Materials:

Fresh chicken wings, dried red pepper slices, pepper, onion slices, ginger slices, garlic slices, egg white, salt, cooking wine, bread flour.

Exercise:

1. Wash the chicken wings and make several cuts on the surface with a knife. Marinate with cooking wine, salt, onion and ginger slices for 30 minutes. Take out onion and ginger slices, then mix in egg whites and sprinkle with bread flour.

2. Heat the wok and put more oil, which can basically drown the chicken wings. When the oil is very hot (smoke can be seen), fry the chicken wings. When the chicken wings are golden, take them out for later use.

3. Leave a little oil in the wok, heat it, add dried pepper, pepper, onion and garlic slices, and saute. Add chicken wings immediately, stir quickly and evenly, and take out the pot.

Reminder:

When frying chicken wings, turn on medium heat and fry them. When you see the surface discoloring, turn on a small fire, cover the lid, stew for about 2-3 minutes, then open the lid and fry over high fire, so that the skin immediately discolors and becomes brittle. Take it out and drain it as soon as it is painted. If it moves slowly, the chicken will lose water and become dry.

References:

/question/465 1664.html