Now the children at home are clamoring for fried chicken, and the shop that buys fried chicken at the gate has recently closed. I thought that in that case, I would cook a fried chicken myself. Speaking of fried chicken seems simple, but it really takes some time to make it well, especially how to make fried chicken crispy outside and tender inside is definitely a technical job.

I believe many people will have such troubles when cooking fried chicken, right? How to cook fried chicken to make it feel so delicious outside? Today, Bian Xiao will reveal the answer for you. When frying chicken legs, don't rush to eat them after frying. One more step. The chicken legs are crispy and delicious.

Step 1: Thaw the pipa legs and soak them in cold water for about 2 hours. After soaking all the blood on the chicken leg, use an oblique knife to cut a few knives on the chicken leg for later use.

Reminder: You can also massage the chicken legs when soaking the pipa legs, so that the fried chicken legs will taste softer and more tender.

Step 2: Squeeze the excess water in the chicken leg, continuously add Dongru, ginger slices, Orleans pickling material and its clear water into the chicken leg, grab it evenly, cover it with a fresh-keeping bag, and marinate it in the freezer for more than 3 hours.

Reminder: In this step, under normal circumstances, the longer the pickling time, the better the taste. You can marinate the chicken legs in the afternoon and fry them in the evening, or marinate them the night before and fry them the next morning.

Step 3: After the chicken legs are marinated, take out the melon slices and ginger slices on them. Then take a small pot, pour the fried chicken into it, coat it with powder, and put the right amount of water into the small plate.

Reminder: the processing method of fried chicken powder stuffing is very simple. After mixing corn starch and flour in the ratio of 3: 1, add a little salt and mix well.

Step 4: Put the chicken leg into the fried chicken powder, turn it over and shake off the excess wheat flour, then soak it in clear water, then put the chicken leg into the fried chicken powder and soak it in clear water. Repeat this for three times, and fish scales will appear.

Step 5: Add more oil to the pot. Let's put the chicken legs in the pot until the temperature reaches five layers of hot weather, fry them until the surface is golden, and drain the oil.

Reminder: when frying chicken legs, fry them slowly with low fire, so that the chicken legs will not burn. It takes five to seven minutes to fry the legs of the pipa, and it takes even longer if it is one of those big legs.

Reminder: If you want to make the chicken legs more crisp, you can turn on a big fire to raise the oil temperature after frying, and then put the chicken legs into the pot and fry them. Don't rush to eat fried chicken legs. Add this step. Fried chicken legs are crispy and more delicious.

Step 6: Add a small amount of cumin powder, Chili powder and other ingredients after the chicken legs are fried. People don't necessarily add other condiments because the curing material in Orleans has salt itself.