Chicken legs with breadcrumbs fried, the flavor will be more crunchy and delicious, if you do not have breadcrumbs at home, you can use starch and flour mixed into a batter wrapped around the outside of the chicken legs fried, so that not only to maintain the tenderness of the chicken, the skin will also be more crunchy and tasty, than wrapped in breadcrumbs will not be worse.
Chicken is best suited for fried meat, fried chicken wings, fried chicken thighs, fried chicken, etc., by the size of the friends of the favorite. Chicken thigh meat is tender, protein content is quite a lot, in the meat, can be said to be one of the highest protein content of meat, with a small knife will be marinated in chicken thighs until the aroma is strong, made into a paste, with a small fire to fry until crispy yellow, frying more crunchy and more fragrant.
Chicken thighs cross knife marinade flavor, no breadcrumbs, flour, starch, black pepper, cumin powder, spices, salt, adjusted into a paste, small fire fried into a yellow cake, deep-fried crispy, crispy and delicious, home fried chicken thighs, ready to prepare egg and breadcrumbs two kinds of chicken thighs marinated chicken thighs into the egg mixture evenly coated with egg, with a layer of bran to wrap it up, and then deep fried. The chicken is crispy on the outside, tender on the inside, flavorful and healthier than outside chicken.
How do you make fried chicken thighs without breadcrumbs? If you don't have breadcrumbs to make chicken thighs, you can make your own batter, which is a mixture of flour, water and egg, then add some chopped Sichuan pepper, then put the marinated chicken thighs into the batter, roll them around to stick to a layer of flour, and then deep fry them. Start by placing the chicken thighs in a large bowl, then add the chopped green onions and ginger, along with a tablespoon of cooking wine and a tablespoon of salt. Stir and marinate for 2 hours, and remember to rotate them during the marinating process.
The seasonings can be adjusted to suit your taste. Be sure to cut into the chicken thighs and marinate overnight for more flavor. Dredge in flour and make sure to repeat the dipping process at least five times so that you can fry the fish scales effect. When frying, make sure to fry twice so that it is crispy, and the fire should not be too big for fear of battering the pan. Take out the marinated chicken thighs, directly into the flour to wrap a few times, and then put in the water to dip a little, immediately removed, and then put in the flour to wrap a few times. When you see the chicken legs are full of fish scale-like flour pieces, you can put into the frying pan to fry. The delicious fried chicken thighs are ready! Fragrant! Crispy! My daughter ate three of them in one sitting, and the whole family was on a CD-ROM!