1. Thaw and wash the chicken legs, cut the front and back sides, add marinade and water, mix well, cover with plastic wrap and refrigerate for 8-12 hours.

2. Take out the chicken legs and put them into the fried chicken batter. Cover the chicken legs with the batter from bottom to top. Press 7 times to coat evenly.

3. Shake off the excess flour from the chicken legs, then put the chicken legs wrapped in flour into clean water, drain them once, continue the previous step, press 7 times, press evenly, you can also reverse the chicken legs Rub until you can see the scales.

4. The scales on the chicken legs should be obvious. Shake off the excess flour. You can shake it a few more times, otherwise the fried flour will be thicker.

5. Put it into the oil pan and fry it at 170 degrees for 8-10 minutes. Take out the chicken legs and drain the oil and eat them directly.