The chicken used for fried chicken should be skinned chicken, marinated in salt and pepper and cooking wine for 30 minutes in advance, and after 30 minutes, add milk and continue to marinate for another 30 minutes, after an hour of marinating, you can ensure that the oil is salty enough to enter the chicken, and the milk can make the chicken become soft and juicy.

The next important step is the production of batter, I wrote about the key point of fried chicken is to use soybean meal to make the batter, now I use the fried chicken powder to replace soybean meal, fried chicken powder in the seasoning, do not have to add another other seasoning, reducing the difficulty of our operation, before using soybean meal is baked after grinding, or else there is a very strong soybean flavor, which is also the most traditional way to use the fried chicken, the most important step is to make the batter. It is also the most traditional seasoning used for fried chicken.

Hijack Fried Chicken Powder

Another important point is the temperature, the oil temperature must be controlled at 170-180 degrees between the temperature range to do out of the color of the fried chicken is the most beautiful, 170 degrees Celsius when frying the first time, 180 degrees Celsius when re-fried the second, in accordance with this method of doing out of the fried chicken guaranteed to be better than outside the sale of delicious.

Fried chicken thighs

Materials: 800 grams of chicken thighs, two cups of fried chicken powder, 400 milliliters of milk, 150 milliliters of beer, 3 tablespoons of cooking wine, cooking oil, salt, pepper.

Note: 1 cup is equal to 200 ml, 1 tbsp is equal to 15 ml, 1 tsp is equal to 5 ml.

Production process

The first step, chicken processing, first of all, we first wash the chicken thighs, here is almost 10 less than 2 pounds, chicken thighs with 1 spoon coarse salt half a spoon of pepper 3 spoons of cooking wine, mix well and marinate for 30 minutes, 30 minutes after the addition of 400 milliliters of milk to continue to marinate for 30 minutes, a **** is an hour's time, and after the thighs fished out rinsed and vacuumed. water, and then use a knife in the thickest part of the chicken thigh meat skewered, easier to fry, put the milk can better remove the fishy flavor of the chicken at the same time can also make the chicken more tender and juicy.

The second step is to make the batter, add 200 ml of fried chicken powder to 150 ml of beer in a basin, mix well and put the chicken thighs dipped in the batter, here's a little secret, in order to make the chicken thighs more crispy, you can add a little bit of ice to the basin, the chicken shrinks when it gets cold and it will lock the juice inside the chicken, and then the chicken thighs are put into the chicken powder and coated with the fried chicken powder.

The third step, frying, add enough oil in the pot heated to 170 degrees, into the chicken legs began to fry the first frying 5 minutes, turning the chicken legs to prevent sticking can also make the chicken legs more evenly heated, 5 minutes after the fish out of the 180 degrees once again, the second frying for 3 minutes, 3 minutes after the fish out of the chicken legs. Drain the excess fat, our fried chicken thighs are ready, crispy and very flavorful.

Highlights

1. Chicken marinate with 1 tbsp salt ? tbsp pepper 3 tbsp cooking wine 400 ml milk, a **** marinate 1 hour of time to ensure that the chicken is tender and juicy.

2. Adding ice cubes to the batter will make the crust crisper and at the same time lock the juices in the chicken firmly.