A burst of chicken fragrance often flies out of the restaurant kitchen, and the happiness of frying carbon water is nothing more than this. There are all kinds of fried chicken all over the world, each of which has a delicious taste that people can't give up. American fried chicken is golden and crisp, salty and juicy, and simple and rude.
The most common American fried chicken can bring the most direct pleasure, such as crispness and deliciousness. The best crispy shell of American fried chicken comes from several times of powder wrapping or bread crumbs, which are fried into a golden crispy shell, and then chewed to make the chicken taste after long-term curing. At the same time, lock the water tightly and take a bite while it is hot.
The delicious juice of chicken is mixed with vegetable oil and exploded in the mouth. Every time I buy fried chicken, I always ask for chicken legs, preferring to spend ten minutes less waiting for the next pot, which is a choice that researchers will never compromise. Although it is a little smaller than other parts, it is the most fragrant and juicy, especially when it is freshly baked. Let's not say anything. How many times do we take you to fry chicken legs first? I hope you have a good time ~ 2 chicken legs, eggs 1 piece, ginger, garlic, white pepper, rice wine, soy sauce and ordinary flour.
The first step is to prepare 2 chicken legs in advance, pick out the meat, spread it out, cut it into bite-sized pieces, grind ginger and garlic into powder, take a small spoon of white pepper, take 2 tablespoons of rice wine, take a large spoon of soy sauce, and mix it with a proper amount of salt. Put it in the refrigerator for 20 to 30 minutes to make it more tasty and salty, so I usually have to taste it before I can tell.
Step 2: After pickling, add an egg, grab it, weigh it evenly, put ordinary flour on the plate, put the chicken into the powder one by one, and then put it in a clean plate to be quiet until all the chicken is wrapped.
Step 3: Put the ultra-low temperature oil into the pot, and the meat can sink. Fry it for 3 minutes on medium heat. When it is fished out, the meat will be milky white. When the high temperature oil is put into the pot and then fried, the meat will float immediately until the meat is golden. Then take out the oil and replenish water, and serve it. The soft, crisp, tender and juicy fried chicken leg meat is ready. If you like, you can take a look at it yourself. Tips: Some colors are not well-proportioned and fried. Chicken leg steak with crispy outside and tender inside, with crispy and sour pickled cucumber, is also a must in a soft hamburger embryo.