And then the pan is hot, add oil, heating to five layers of heat into the chicken thighs, low-fire slow frying eight to ten minutes is almost, I'm afraid that the inside is difficult to cook, a little longer in the chicken thighs on both sides of the knife diagonally across a couple of ways, the purpose of this step is to allow better flavor of the chicken thighs. Chicken skin must be retained, this is very delicious, it is best not to throw away, if you really do not like to eat chicken skin, then feel free. The best way to do this is to use a special fried chicken coating powder to make it crispier, and ordinary flour coating will make it harder.

We have three throws and four presses (throw up the chicken legs and then press them once with the coating). To make the coating powder, the ratio of starch and flour 1:1, add a little salt, five spice powder, the chicken thighs wrapped a layer of powder, a little bit of water (1-2 seconds), so that repeated two or three times, the chicken thighs will have a particularly good-looking scales! Oil temperature 60% hot, the marinated chicken thighs wrapped in a layer of cornstarch, wrapped layer.

Egg wash, wrapped in a layer of breadcrumbs, put into the frying pan; medium-low heat frying, frying until slightly yellow, fish out for a moment, and again into the frying pan to re-fry, frying until golden, fish out of the oil control can be Orléans marinade and water 2 to 1 mix well coated in chicken thighs, kneaded, Orléans marinade recipes, triple A, tenderizing powder, King of the Meat Aroma, malt phenol, and then put in a plastic bag marinade for more than 12 hours (preferably for 24 hours,). The longer the marinade, the more flavorful), halfway through the first to buy fresh chicken thighs, in the water, cleaning and soaking, to remove the blood foam.

This step is very critical, if the blood soak is not clean, when frying there will be blood coming out, and will be black. Pour into the New Orleans marinade,, it grabbing companion evenly, more hand scratching and kneading for a while, so that it better flavor, and then cover with plastic wrap, refrigerator marinade, I usually marinate a night in advance, the next day and then take it out to do because of the marinade time is long, into the seasoning into the seasoning all into the hands of the hands of the hand mixing, in the scratching and mixing process can be added to the process of a bit of cool water, so that it is easier to grab the seasoning. Chicken thighs after mixing well in the bowl sealed with plastic wrap, put into the refrigerator to marinate for 4 hours.