Now home children clamoring to eat fried chicken, the gate to buy fried chicken that store recently closed, thinking that since this I will cook their own fried chicken it. Speaking of fried chicken this thing looks simple, but really want to get it right really have to spend some time to be able to, especially how we should be able to do fried chicken outside the crispy tender is certainly a technical job.

I believe many people are doing fried chicken will have that kind of trouble, right? What should we do to make fried chicken to be able to do the outside of that and delicious and delicious feeling? Today I will give you the answer to reveal it. Fried chicken thighs, fried don't rush to eat, add one more step, chicken thighs crispy and delicious more delicious and savory.

The first step: the pipa legs after the release of frozen into the cool water soak about 2 hours, the chicken legs inside all the blood soak out after cleaning up, oblique knife in the chicken legs on the side of the cut out a few cuts to the side of the reserve.

Reminder: we can also do when soaking pipa legs to the chicken legs to do a bit of massage, so that the fried chicken thighs meat texture will be more fluffy, eating is also more tender.

The second step: squeeze the excess water from the chicken thighs, keep adding the winter vegetables, ginger, Orleans marinade and water to the chicken thighs, mix them well and then cover with a plastic bag and put it into the refrigerator in the freezer for more than 3 hours to marinate.

Reminder: this step is normally the longer the marinade time the more flavor, you can be the afternoon will be marinated in the night frying, can also be the first night marinated in the next morning frying chicken thighs.

The third step: chicken thighs marinated after the top of the winter and ginger slices out. Then take another small pot and pour in the fried chicken coating powder, a small plate put in the appropriate amount of water.

Reminder: the way to deal with fried chicken coated powder is very simple, Pod starch and flour in accordance with the ratio of 3:1 mixed well after adding a little salt mix can be.

The fourth step: put the chicken legs into the chicken wrapping powder roll over the bag after shaking off excess wheat flour, and then put into the water in the dip, and then put the chicken legs into the chicken wrapping powder in the bag, and then put into the water in the dip, and so on for three times on the will be out of the form of the fish scales.

The fifth step: add more oil inside the pot, the guys until the temperature reaches five layers of hot days will put the chicken thighs into the pot in the middle of the frying to the surface of the golden brown, the chicken thighs will be fished up to drain the oil.

Reminder: the guys fried chicken legs in a low heat slow frying method, so that the chicken legs do not fry scorched, fried pipa legs, then fried 5 to 7min, if it is the kind of large side legs spend more time out of it.

Reminder: if you want the chicken legs more crispy can also be in the fried after the fierce fire will be the oil temperature higher, will be put in the chicken legs in the pot side of the frying a little more. After frying the chicken legs do not rush to eat, add this step of deep-frying, fried chicken legs crispy and delicious more delicious.

Sixth step: after the chicken thighs fried add a small amount of cumin powder, chili powder and other ingredients can be eaten, due to the Orleans marinade itself has the main reason for the salt, we do not necessarily add other seasonings.