Today, I'd like to share with you the practice of fried chicken legs, a home-cooked food. Fried chicken legs are a snack that many people like to eat, especially for children. It is totally irresistible to face fried chicken legs, especially the broken chicken legs in KFC, which are very popular. Although the taste is not bad, the price is too expensive. Here's a way to make crispy chicken legs at home.

I think many people have cooked it at home, but the fried chicken legs are either not crisp or easy to hold and paste. In fact, fried chicken legs can be divided into "dry frying" and "soft frying". The direct frying with starch is called dry frying, which tastes crispy, but it is easy to get angry if you eat too much, and the soft frying is just hanging paste. Although the taste is almost but not easy to get angry, let's share the method in detail.

crispy drumsticks

1. First, we prepare some drumsticks, and after washing them, we put flower knives on both sides to facilitate frying and savoring.

2. Cut the onion into sections, slice the ginger and put it together with the chicken leg, add 2g of salt, 2g of pepper, 5g of oyster sauce to enhance the freshness, 5g of cooking wine to remove the fishy smell, 2g of soy sauce to adjust the background color, grab it by hand to make the juice evenly wrapped on the chicken leg, and marinate for 1min to give the chicken leg a bottom flavor.

3. Prepare a proper amount of flour. First, add a proper amount of water and stir until there is no pimple. Then add water several times to make a fine batter. In addition, prepare a proper amount of dry flour and bread crumbs for later use.

4. After the chicken leg is marinated, it should be wrapped with a layer of flour, then with a layer of paste, then with flour and batter, and finally with bread crumbs, so that it will be more crispy when fried.

5. After all the processing is done, we will start frying, pour more vegetable oil into the pan, and the oil temperature will be 5% hot. When the oil level is slightly smoky, put the chicken legs into the pan in turn, keep the fire low and fry them slowly, and often turn them over to make them evenly heated. The oil temperature must not be too high, which is prone to the phenomenon that the chicken legs are still sandwiched inside. After frying for about seven or eight minutes, they can be taken out when they are fried to golden brown, and placed on a plate with tomato sauce or cumin it.

technical points:

1. both sides of the chicken leg should be marked with flower knives to facilitate frying and savoring.

2. The drumsticks must be pickled in advance, otherwise the salt flavor can't fully penetrate, resulting in insufficient bottom flavor.

3. Keep the fire low during the whole frying process, so that the heat can slowly seep in. If the fire is too large, it is easy to cause different cooking inside and outside.