Chicken legs coated with flour, egg wash, breadcrumbs, fried and crispy and tender.

Preparation materials: chicken thighs 500g, oil moderate amount, Orleans material moderate amount, breadcrumbs moderate amount, an egg, flour moderate amount.

1, wash the chicken legs.

2, blanch the blood foam.

3, take out and add Orleans marinade. Marinate overnight is best.

4, eggs beaten.

5, breadcrumbs spare.

6, the chicken thighs evenly blanched with flour, then blanched egg, and then wrapped in breadcrumbs

7, put ten minutes. This way the breadcrumbs do not easily fall off.

8, start a pan of hot oil, medium heat under the pan frying until golden brown coloring fish out of the oil control.

9, finished picture.