Composition:

Three chicken legs, proper amount of dry flour, two eggs, proper amount of cooking wine, a piece of ginger, a piece of onion, and an appropriate amount of oatmeal.

A little salt, soy sauce, pepper, pepper powder, cumin powder, cooking oil.

Practice steps:

Wash the drumsticks and control the water for purification;

Tear off the chicken skin steak and cut a chicken leg for four or five times.

Cut a chicken leg four to five times to taste;

Slice ginger and cut onion;

Put the drumsticks in a pot, evenly add the onion, ginger, salt, soy sauce, pepper and cumin powder cooking wine, marinate in the refrigerator for more than half an hour (I marinated for two hours), put the drumsticks in the pot, evenly add the onion, ginger, salt, soy sauce and pepper cumin powder cooking wine, and marinate in the refrigerator for more than half an hour; (I pickled it for two hours)

After pickling, stick the surface of the chicken leg clean with kitchen paper towels; After pickling, stick the surface of the chicken leg clean with kitchen paper towels;

Prepare a plate, put in a proper amount of dry flour, and stick dry flour on the surface of the chicken leg;

Prepare oatmeal (crush oatmeal). Beat the eggs into a bowl, add a little salt and mix well. Prepare oatmeal (I crushed it). Beat the eggs into a bowl, add a little salt and mix well.

Put the drumsticks in a bowl and evenly paste the egg liquid; Put the drumsticks in a bowl and evenly paste the egg liquid;

Put oatmeal bowl, stick oatmeal evenly, put oatmeal bowl again, stick oatmeal evenly;

Make the other two in the same way, shake the chicken legs and shake off the excess oatmeal and put it on the plate for later use. Make the other two in the same way, shake the chicken legs and shake off the excess oatmeal and put it on the plate for later use.

Open frying: hot pot oil and fire heating open frying: hot pot oil and fire heating;

When the oil is 60% to 70% hot, slowly put the chicken leg into the pot, turn it over slowly with low fire, turn it over with chopsticks for more than ten minutes, and fry until the surface is golden. When the oil is 60% to 70% hot, slowly put the chicken legs into the pot, turn to low heat and fry for ten minutes until the surface is golden.

Take it out and put it on a plate, cool it a little and fry it for another minute; Well, the fried chicken leg is ready. It seems that you have an appetite. It's tender outside. It's really delicious! Eat it and make sure it's delicious; Take it out and put it on a plate, cool it a little and fry it for another minute; Ok, the fried chicken leg is ready. It's delicious.

skill

Be sure to fry slowly, otherwise the outside will be burnt and the inside will be unfamiliar; Oatmeal can be replaced by bread crumbs; Those who like to eat spicy pickled chicken legs can put a little Chili powder; It takes a minute to fry again.

2 crispy fried chicken legs

Composition:

8 chicken legs, proper amount of Orleans marinade, appropriate amount of onion, appropriate amount of ginger (shredded), and three cloves of garlic (sliced).

A teaspoon of oyster sauce, a teaspoon of soy sauce, salt, an egg, starch and custard powder.

Practice steps:

(1) Soak chicken legs in clear water and drain;

(2) Cut a few places, which is easier to taste and easy to fry;

(3) prepared onions, ginger and garlic;

(4) First, put the onion, ginger and garlic into the chicken leg;

(5) Then add oyster sauce, soy sauce, salt and Orlean gravy.

(6) Mix well, cover with plastic wrap and marinate for 30 minutes;

(7) Put the bread crumbs into the dish and mix the starch and custard powder evenly;

(8) Beat up the eggs, first stick the chicken legs evenly with starch and custard powder;

(9) In viscous egg liquid; Stick this side over and stick the other side evenly. )

(10) stick crumbs again;

(1 1) Heat in an oil pan and add a proper amount of cooking oil;

(12) Then put the mesh spoon into the oil pan, put the glued chicken legs into the mesh spoon, and fry over medium heat;

(13) Fry one side, turn the other side and continue to fry until golden brown.

(14) Take it out of the pan, put it on a plate and eat it.

skill

The oil temperature should not be too high, just a small fire, and the bread crumbs will be burned off if the fire is too big;

Because the net spoon is used to clean up the oil stain, the crumbs falling from the net spoon can be directly dumped after frying, and the oil stain is still clean without sundries.