When you want to eat fried chicken legs, don't wait in line at fast food restaurants. I am tutoring you to make fried chicken legs. Crispy skin and tender meat are more fragrant and delicious than those sold in fast food restaurants. As long as you learn to fry chicken legs, you can cook them at home whenever you want. Although the cost is slightly higher, it is more reassuring to give it to the children. What I share with you today is the practice of fried chicken legs in Orleans. The taste that children love to eat is fragrant but not greasy, so delicious that it can't stop. Now share the detailed practice with everyone, and friends who like it will try it quickly!
Fried chicken legs in Orleans
Ingredients: 5 fresh chicken legs; Flour100g; 50 grams of corn starch; Three eggs.
Ingredients: appropriate amount of corn oil; 20 grams of cooking wine; 5 grams of salt; Half an onion; Ginger1; 3 garlic seeds; Orleans bacon 35 grams.
Step 1: Prepare the ingredients first. Onions, ginger and garlic are all deodorized, washed and cut into sections for later use.
Step 2: Put the chicken leg in clear water, soak it for a while, clean it, drain the water, put it in a big bowl, and give it a needle with a toothpick to make it easier to taste. Add shredded onion, ginger slices, garlic seeds, salt, cooking wine and Orlean bacon, mix well, add a spoonful of corn oil, mix well, put into fresh-keeping bags, and seal and marinate for more than 6 hours. This pickled chicken leg has no fishy smell at all, and it is not bad to roast it directly!
Step 3: Beat the eggs into a bowl and mix the flour and corn starch. Coat the chicken legs with egg liquid first, and then with powder. If you like to eat more noodles, you can wrap it in powder.
Step 4: Gently shake off the excess powder before the chicken legs enter the pot.
Step 5: Pour corn oil into the pot and heat it to 40% to 50% heat. When it bubbles slightly, add chicken legs and fry for about 10 minutes. Let the drumsticks dry for a while, then heat the oil to 70% to 80%, add the drumsticks and fry for about 15 seconds, then take out the oil and serve.
When frying chicken legs, the oil temperature should not be too high, otherwise the inside is not completely cooked and the outside will be burnt. At the beginning of frying, don't turn it over frequently. When the outer plate is ready, turn it over and continue frying. Turn it over several times in the middle to ensure that each side can be fried thoroughly. Stir-frying can make the chicken legs crisper.