Why don t breadcrumbs fried chicken thighs stick?

Since there is no batter, the chicken thighs are not sticky enough to stick to the breadcrumbs.

You can hang a batter and give it a try.

Ingredients: 500g of chicken thighs

100g breadcrumbs

Accessories. Oil to taste.

Salt 5g starch 2 teaspoons.

3 teaspoons of flour.

1 egg. Cumin powder 5g

3 g of paprika and 2 g of pepper

5g of ginger and 5g of cooking wine

Preparation of fried chicken thighs with breadcrumbs:

1.Ingredients: Chicken shank.

Excipients: vegetable oil, salt, eggs, breadcrumbs, paprika, cumin powder, black pepper, starch, flour, cooking wine, ginger.

2.Wash and slice the ginger, wash the chicken thighs, add to boiling water, cook for 15 minutes, remove and drain.

3.Add salt, paprika, cumin powder, black pepper.

4.Mix well and marinate for 2 hours.

5.Add eggs and a little water to the flour and starch and mix well to make an egg batter.

6.Add the marinated chicken thighs and coat the batter evenly.

7.Pat the breadcrumbs evenly.

8.Stand still for a moment.

9.Heat the pan with cold oil, heat the oil for 6 percent, and add the chicken thighs.

10.Fry until the chicken thighs are golden brown.

11.Scoop up and drain the oil.

Tips: When the chicken thighs are cooked, cook until they are 8 years old.

When frying, fry on low heat until set, then fry over medium heat to cook thoroughly, and then color out of the pot over high heat.

After frying, you can also sprinkle cumin powder.

It is good to use low-gluten flour, so that the fried chicken thighs are crispy and delicious, and they are relatively non-greasy. Fried food has a sinful appeal to people, on the one hand, you know that eating it will make people fat and calorie crazy**, on the other hand, its aroma and taste are so tempting that just smell the taste will be very appetizing.

Do I come to your fried chicken thighs with flour or bread? Kang Hao I think when we fry chicken thighs, we use breadcrumbs, and it is good to fry them with breadcrumbs, so after frying the chicken thighs, dip them in breadcrumbs and order bread. The chicken thighs fried by Ocon are very delicious. The chicken thighs are crispy on the outside and tender on the inside, and they are very delicious.

I think it's better to use breadcrumbs when making fried chicken thighs, because the effect of breadcrumbs is very good, and it will also make the fried chicken thighs look very good, and at the same time, it tastes very good.

I think it's better to use breadcrumbs to fry chicken thighs, because the chicken thighs fried with breadcrumbs are crispier, crispier and more delicious.

Both should be used, first with flour to wrap a layer, then with breadcrumbs to wrap a layer, then under the hot oil to fry, fried twice to be golden color.

Flour is needed to add flour to fried chicken thighs, but breadcrumbs are also needed, not which one is better, but both things are needed, first with a layer of flour, then with a layer of egg wash, and then with a layer of breadcrumbs.

It is definitely good with breadcrumbs.

If you want to fry the chicken thighs, you should still wrap them in breadcrumbs to make them crispy.

Coated in a layer of flour and then coated with a layer of breadcrumbs, it is crispy and delicious.

Flour or breadcrumbs for fried chicken thighs, there are also breadcrumbs for flour, and breadcrumbs are used, depending on which one you choose, which one you prefer to use.

Wrap the chicken thighs in batter first, and then wrap them in the chaff to completely wrap them. The year is over.

1. Breadcrumbs are a widely used food additive for the surface of fried food, such as: fried chicken, fish, seafood (shrimp), chicken thighs, chicken wings, onion rings, etc., which are crispy and soft, delicious and nutritious.

2. Put a little salt, flour and starch into a large bowl and mix evenly, add an appropriate amount of water to make a paste, and then beat in the eggs and stir evenly into an egg batter, not too thin and not too thick, the egg white concentration is the most suitable.

3. Evenly coated the marinated chicken thighs in egg batter, then dipped in a layer of breadcrumbs, poured enough oil into the pan to heat, put in the chicken thighs, fried over medium-low heat until the surface is golden and crispy, remove and drain the oil.

4. The batter can be prepared with starch, flour, wheat flour, etc., the key is that the concentration of the mixture should be appropriate, so that it can wrap the breadcrumbs without falling off.

5. It should be reminded that breadcrumbs are generally of the highest quality. Those that are yellow or brown are mostly made by the local method and bring in the crust, such an inferior product is easy to fry and burn during operation and taste bitter.

Breadcrumbs grilled chicken thighs

Breadcrumbs are no stranger to everyone, and it is a food that I often eat in my daily lifeBreadcrumbs are pretty good when cooked, so it has become a favorite of many people, and today I will share it with youHealthy and hygienic homemade breadcrumbs grilled chicken thighs, my child ate 3 in one go.

Materials:

3 chicken thighs and 35g breadcrumbs

Cornstarch 8g Orleans roasted wings 10g

1 tablespoon oyster sauce 1 tablespoon light soy sauce.

1 tablespoon cooking wine, salt to taste, 1 egg.

Method:

Step 1

Prepare the ingredients. <>

Step 2

First, wash the chicken thighs, put them in a utensil, and fork the chicken thighs with a forkMarinating will make it more flavorful

Step 3

Add the cooking wine. <>

Step 4

Add the oyster sauce.

Step 5

Wear food gloves and mix evenlyLet stand for 10 minutes.

Step 6

Sprinkle with Orleans roast wings.

Step 7

Mix well again and cover with a lid or plastic wrapMarinate in the refrigerator for 2 hours.

Step 8

Prepare the egg mixture, breadcrumbs, cornstarch and place them separately in containers.

Step 9

First, evenly place the marinated chicken thighsCoated in cornstarch。(The cornstarch I use is very fine).

Step 10

Then put it in the egg wash utensilsSoak on both sides for 30 secondsto evenly coat the drumsticks with the egg mixture.

Step 11

Finally, coat the breadcrumbs evenly. (Yellow breadcrumbs are recommended).

Step 12

Prepare in turn and place in a baking tray lined with tin foil.

Step 13

Bake the baking tray in the middle of the oven for 30 minutes at 190° on the top tube and 185° on the bottom tube. (The specific time and time are based on the performance of your own oven).

Step 14

Fragrant chicken thighsOut of the ovenHoo!

Step 15

Golden breadcrumbs,What an appetiteYikes!

Step 16

Oil-free, low-fat, healthier.

Step 17

Crispy on the outside and tender on the inside, baby eats 3 in one go, so delicious that you can't stop.

Tip: Chicken thighsIt must be marinated in advance

Fried chicken thighs, the surface of the chicken thighs are all glued to a layer of breadcrumbs and fried.

Fried chicken thighs are a very famous delicacy of KFC, and some people will make their own dishes for their families. When I fried the chicken thighs by myself, I always felt that the taste was wrong, either the fried chicken thighs were old or uncooked. Then Why are fried chicken thighs not cooked? Find out with me below!

If you don't have breadcrumbs when frying chicken thighs, you can replace them with steamed bun crumbs.

The method is simple:

1. You can buy steamed buns from the market or steam them at home, and let them cool and cool.

2. Break the steamed bun into two pieces and rub them together.

3. Rub this continuous operation, and the delicate steamed bread residue will be ready in a while.

4. Dip the chicken thighs in egg liquid, wrap them in steamed bread residue, fry them in oil, and the delicious chicken thighs are ready.

5. It's simple and convenient, and the key is that it tastes good and is healthy.

The details are as follows: The making of breadcrumbs:

1. When buying toast bread, you must pay attention not to buy toast bread with too much sugar, but to buy one with less sugar.

2. If you live in a building, you can put it on the balcony to dry it for at least 2 days.

3. Put the dried toast bread on white paper, and then use a rolling pin to roll it back and forth, be sure to roll it out to a complete powder.

4. Fold the rolled breadcrumbs with paper and pour them directly into a clean bowl, and the bowl must be dry and dry.

5. The breadcrumbs are ready, and the breadcrumbs that cannot be used must be stored in a ventilated and dry place.

First, cook first and then fry, which is very important when cooking, because it determines the taste inside the chicken thigh. Second, for frying, the oil temperature should be high, so that it can be coated on the outside and tender on the inside.

It may be that the approach is wrong.

The method is as follows: Materials:

5 chicken legs (about 500 grams), 2 shallots, 1 tablespoon ginger juice, 1 tablespoon shrimp paste. 1/2 teaspoon of sugar, 1 tablespoon of wine, and 1/2 tablespoon of cornstarch to make a marinade.

Preparation: Wash the chicken thighs, wipe them dry, and cut them slightly.

Remove the clothes and wash the shallots, chop the mushrooms, and mix well with ginger juice, shrimp paste and marinade. Fried chicken thighs.

Mix the ingredients with the chicken thighs and marinate for 1 hour.

Heat the oil until it is hot, add the chicken thighs and fry until lightly browned, then turn to medium heat and fry until cooked (about 10 to 15 minutes), remove and drain the oil.

Because there is no paste, the stickiness on the chicken thigh is not enough to stick to the breadcrumbs, first coated in egg liquid, and then wrapped in breadcrumbs, so that not only the breadcrumbs can be sticky, but also very crispy when fried.

Fry the chicken thighs for a few minutes

If the oil temperature is relatively high, it is generally OK for 3-4 minutes, and if the oil temperature is low, then it is generally enough to fry for 8-10 minutes. When frying the chicken thighs, pay attention to the oil temperature should not be too high, otherwise it is easy to have an embarrassing situation that the appearance is cooked, but the inside is still raw. How long does it take to fry chicken thighs before they are cooked?

Again, depending on the situation, it is generally okay to fry until the surface is golden, if you are not at ease, you can turn off the low heat and fry it for a few more minutes.