----"Crispy Fried Chicken Legs"----Main ingredients: 10 chicken legs.

Seasonings: One packet of Orleans marinade, one spoonful of salt, a handful of chives, a piece of ginger, 2 spoons of cooking wine, an appropriate amount of starch, an appropriate amount of bread crumbs, and half a pot of cooking oil.

Operation time: 40 minutes.

----"Operating Steps"----The first step is to make small holes, wash the chicken legs, and use a toothpick to make small holes. This step is to better absorb the flavor when marinating.

Prick the chicken legs with small holes and marinate in the second step. In the chicken legs with the small holes, add a packet of Orleans marinade, a spoonful of salt, a handful of chives, 5 slices of ginger, 2 spoons of cooking wine, and mix with your hands.

Evenly marinate for more than three hours.

One pack can marinate one pound, and mine was more than one pound, so I added salt and other seasonings.

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Step 3: Prepare for frying. When the marinating time is up, let's prepare a small bowl, pour an appropriate amount of starch, pour in the marinated chicken drumstick juice, and stir into a thicker paste.

Add bread crumbs to a plate and set aside.

Preparation step 4: Start frying, roll the chicken legs in the starch paste, then roll them in the bread crumbs, and put them on a plate.

Pour half a pot of oil into the pot, the oil temperature is 50% hot, add the chicken legs dipped in bread crumbs, and fry slowly over low heat.

The fifth step in frying the chicken legs is to remove the oil and fry until the surface is golden brown. Remove the oil and fry again.

After everything is fried, heat the oil pan, add the chicken legs and fry again, take them out and put them on a plate.

The sixth step of fried chicken legs. The finished product picture. The golden and crispy fried chicken legs are completed. One of the ten chicken legs is missing before the photo is taken. When it is brought to the table, it is an instant disc.