Every time I go to KFC, my son will eat fried chicken legs in Orleans. A pair of small chicken legs costs more than ten yuan, and I can eat three or four servings at a time. It really hurts. Visiting the supermarket happened to meet fresh chicken legs for activities. I bought five chicken legs for ten dollars and went home to make them for my son, so that you could enjoy it at one time.

First, pickled chicken legs.

Defrost the chicken legs, and make a few cuts on both sides with a knife. Clean it under flowing water, grasp it repeatedly with your hands, and clean the blood inside along the knife edge. Then wipe off the water with kitchen paper.

Put the chicken leg into a small pot, pour the Orleans marinade, add a spoonful of cooking wine, put some ginger slices and shredded onion, put on kitchen gloves and stir it repeatedly, so that the marinade can be evenly wrapped on the chicken leg and marinated for at least one hour. The longer it takes to marinate, the more delicious the chicken legs will be. I suggest you marinate them one day in advance and cook them the next day, which will make them taste the most delicious.

Second, prepare fried powder.

Prepare two bowls, one of which is filled with egg liquid, add a spoonful of cornflour, sprinkle some salt and pepper, add twice as much water, and stir evenly clockwise to form a flowing thin noodle paste.

Pour fried chicken powder into the other bowl (which is sold in the supermarket).

Third, fried chicken.

Pass the chicken leg through the batter, then evenly wrap it with fried chicken powder, shake it by hand and shake off the excess loose powder. Put it in the batter again, then continue to wrap the fried chicken powder, repeat it for 4~5 times, and you can see that the surface of the chicken leg presents beautiful scales, which is the secret of fried chicken crispy skin.

After the oil in the pan is heated to 70%, add the chicken legs wrapped in powder, fry them slowly on low heat until the surface becomes golden yellow, then take them out of the pan, put them on oil-absorbing paper, absorb the excess oil, and serve them. Be careful that the heat is not too high, otherwise the batter outside is burnt and the chicken legs inside are not cooked.

The smell of fried chicken legs filled the room, and the skin was crisp and the meat was fragrant and juicy when bitten down. It was really enjoyable. My son ate three at a time, his mouth was full of oil and his face was satisfied. He praised his mother for being great!