The best way to fry chicken legs is with low gluten flour.

But if you only use flour, the surface of the fried chicken thighs have no scales, affecting the taste, so it is best to mix the flour and egg, and then coated with breadcrumbs on the outside. Or available special fried chicken powder and flour, starch mix. Fried chicken thighs with special powder for fried chicken thighs, also known as groundnut flour, which can effectively improve the crispiness of the skin of the chicken thighs, giving a sense of melt-in-your-mouth, fragrant and crispy, crunchy on the outside and tender on the inside.

Fried Chicken

Fried Chicken is a general term for a series of chicken dishes that are fried in oil. Popular fried chicken in the world includes American fried chicken, Korean fried chicken, Thai fried chicken, Japanese fried chicken, Cantonese fried chicken, Hong Kong-style fried chicken and so on. Regardless of which type of fried chicken, the basic requirement is a crispy breading or skin and tender, juicy chicken. The flavor can be savory, spicy or sweet and sour depending on the seasoning style.

The main nutrients in fried chicken are: carbohydrates, protein, fat, cholesterol and minerals such as sodium, potassium and phosphorus. Chicken is rich in protein but lacks dietary fiber along with other water-soluble vitamins. Deep-fried foods are usually high in calories, and fried chicken is coated with a layer of flour to keep the chicken soft and tender for deep-frying, which is even more calorie-dense.

Fried chicken thighs with fried chicken thighs special powder is more crispy, also known as groundnut flour, which can effectively improve the degree of crispy chicken thighs skin, giving a sense of melt-in-your-mouth, tender and crispy, crispy outside and tender inside, fried chicken thighs to be marinated the night before, and then the next day to deep fry, the taste will be the best.