It is recommended that flour and starch be mixed. If only flour is used, the skin of fried chicken legs will be brittle and hard, not crisp enough, and the taste is not good; If only starch is used, the skin of the chicken leg will not be brittle. The batter mixed with starch and flour is wrapped on the chicken leg and fried, which can not only keep the fresh and tender taste of the chicken, but also make the skin crisp and delicious.

First, the ratio of flour to starch is suggested to be controlled at 3:7. Wrapping batter on the surface of chicken is firstly to keep the chicken fresh and tender, and secondly to fry a layer of crispy skin to make the chicken taste better. However, starch has good swelling ability, and flour is more brittle and harder after frying. It is generally recommended to use less flour and more starch, and the ratio of starch to flour is 3:7 or 1:3, so that the fried crust will be more brittle than that in Song Peng.

Second, what should I pay attention to when frying chicken legs?

1. wrapped in batter, many people fry the chicken legs directly in the oil pan, and then take them out after the surface is fried, but the inside is not cooked yet. Applying batter to the surface of chicken legs can prevent the surface of chicken legs from being fried, prolong the frying time and make the chicken legs completely fried.

2. Deep-fry the chicken legs with medium and small fire. The oil temperature of the fried chicken legs does not need to be too high. When the oil temperature is 60% hot, take out the pan and fry slowly with medium and small fire. Too high oil temperature is easy to cause scorching on the outside and immature inside.

3. Switch to chicken wings. If the chicken leg you choose is too big to fry, you can fry it with smaller chicken wings, which makes it easier to fry it completely.

Coat fried chicken with powder, and mix flour and corn starch according to the ratio of 1: 3. Finally, add a little edible salt and stir together. Then evenly spread powder on the chicken legs, and then press them by hand to prevent too much powder from falling off when frying.