How to make fried chicken marinade, how to marinate fried chicken and ingredients

Ingredients: 1 chicken thigh, 1 chicken wing, 1 onion, 4 onions, 1 garlic clove, 100 grams of flour, 20 grams of corn starch, 100ml of milk

Seasoning: 1 tsp white pepper (5 grams) 1 teaspoon red bell pepper powder (5 grams) 2 teaspoons salt (10 grams) 2 sprigs of thyme 50ml cooking oil (for pickled chicken).

Method: 1) After washing the chicken thighs, cut them off from the joints with a knife. Wash the chicken wings and cut them off with a knife from the joint connection between the middle of the wing and the root of the wing and the middle of the wing and the tip of the wing, and set aside.

2) Peel and chop the onion and garlic, wash the thyme, leave the leaves (no veins) and finely chop. Mix the flour and cornstarch together.

In a container, mix well and set aside.

3) Put the divided chicken in a container, add salt, thyme, white pepper, red bell pepper, chopped onion, minced garlic, oil, then grasp well and marinate 6

hours or more. 4) Take out the marinated chicken, dip each piece of meat evenly in the flour mixture, then dip it in milk, and then dip the chicken in the flour mixture.

5) Pour oil into the pan as much as the chicken can be covered. When the oil temperature is 6 hot, put the chicken into the pan piece by piece and fry for about 8 minutes.

Golden brown can be removed, drain the oil and serve.

It's better to buy ready-made, unless you make it delicious, or the cost is not low.

Ingredients: 1 egg, 500g of chicken thigh meat or chicken thigh, 50g of flour, 50g of fried flour or breadcrumbs, salt, pepper, garlic

Steps: 1. Separate the chicken thighs from the bones and meat, or you can use the chicken thighs directly, depending on your preference, then wash them and put them aside to drain the water.

2. Mix the salt, pepper, flour, garlic paste and chicken thighs well.

3. Beat the eggs and pour them into the chicken thighs with seasoning and marinate for 30 minutes.

4. Evenly coat the marinated chicken with fried powder.

5. Put it in the oven and bake it at 190 degrees for 18 minutes, then turn it over and bake it for 20 minutes. (Frying is also possible).

1. Raw materials: appropriate amount of five-spice powder, appropriate amount of pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, ginger, appropriate amount of milk powder, starch, chicken thighs, a package of bread crumbs, and an egg.

2. Let's cut the chicken thighs evenly into three pieces, and in order to taste them, we added a flower knife to each piece of chicken thighs.

3. Next, we will sprinkle an appropriate amount of five-spice powder, sugar, salt, pepper, and a spoonful of milk powder evenly on the chicken pieces.

4. The ratio of these seasonings can be adjusted according to your taste. In order to get rid of the fishy smell of the chicken nuggets, we put some more ginger slices. Finally, we add some cooking wine.

5. Then you can stir, and stir the seasoning evenly on each piece of chicken thigh.

6. After stirring, we will marinate for about two hours. Dr. Arowana reminds you to marinate for an hour or so, turning all the chicken pieces over and over again.

7. In this way, the flavor of various spices will enter the chicken nuggets. Next, we put the marinated chicken nuggets in the pressure cooker, add the high-pressure valve, and steam the chicken nuggets first, as long as we see the high-pressure valve bubbling for ten minutes.

8. Next, we take out the steamed chicken pieces and dip them in starch first, (the starch can absorb the moisture in the chicken pieces, so as not to splash the hot oil on your hands when frying for a while.) Then go for a swim in the eggs, and then roll in the bread crumbs.

9. You can start frying the chicken nuggets, and when the oil temperature is reached.

When it's six or seven percent hot, you can put the chicken nuggets in the pan and fry them. Dr. Arowana reminds you to use high heat when frying chicken nuggets, so that it can be charred on the outside and tender on the inside. Fry the chicken until the skin of the chicken nuggets is browned, and the chicken nuggets can be served.

10. In this way, a plate of delicious fried chicken nuggets that is charred on the outside and tender on the inside, soft and delicious, is ready.

The marinating method and ingredients for fried chicken are as follows:Ingredients: Chicken wings.

Excipients: garlic, chopped green onion, cooking wine, black pepper, light soy sauce, oil, flour, starch, salt, edible oil.

Tools: bowls, pots, colanders, knives, cutting boards.

1. Prepare all the ingredients.

2. Cut two knives on each side of the chicken wings.

3. Add minced garlic and chopped green onion.

4. Add 2 tablespoons of light soy sauce, 1 tablespoon of oil, half a teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of black pepper and marinate for 1 hour.

5. Mix flour and starch evenly.

6. Coat the chicken wings with dry powder. Cylindrical grinding.

7. Fry the oil temperature at 6 for 7-8 minutes.

8. Remove and drain.

9. Heat the oil temperature and fry for 1 minute.

10. Fry until golden brown, remove the silver cavity and serve the oil, and it is ready.

1. Main ingredients: two chicken thighs, auxiliary materials: appropriate amount of green onion, ginger and garlic, appropriate amount of pickled chili, appropriate amount of sugar, appropriate amount of rice vinegar, appropriate amount of cooking wine, appropriate amount of water starch, appropriate amount of dried red pepper and Sichuan pepper, 2 spoons of flour, appropriate amount of baking soda, 1 spoonful of dry starch, appropriate amount of salad oil;

2. Remove the bones on the chicken first, and then hit the flower knife on the chicken, this Huixiang can make the chicken thigh meat better flavored in the marinating process for a while, after playing the flower knife to make a shed, put cooking wine, Sichuan pepper, dried red pepper, ginger and green onion on the chicken thigh, marinate for 20 minutes, one is to make the chicken thigh meat better flavor, and the other is to remove the fishy smell on the chicken thigh meat;

3. When marinating chicken, you can come to the batter, pay attention to the ratio of flour and dry starch is 2 to 1, then add a little baking soda, stir gently with water, beat into a paste, the batter can flow into a line on the chopsticks, and finally add a little salad oil to the batter, so that you can fry it in the oil pan and fry it until golden brown.