How to solve the problem of fried chicken flour falling off after frying

Before frying, soak the chicken steak in the egg mixture and then coat it so that it doesn't fall off.

Thin the flour and add some egg whites and yolks.

Increase viscosity.

This is mainly the ratio of ingredients, and in my experience, 45% cornstarch, 30% water, and 25% flour are the best.

Method: First put the flour and cornstarch together Pour the chicken wings into the breading process (try to wrap the flour as tightly as possible) and then put it in the water for a while (put it in the water and take it out immediately) Then do the second coating, let the flour get on the wet chicken wings, wrap it tightly and then you can fry it I'm talking about fried chicken wings or chicken thighs I've done at McDonald's The pinching of chicken wings or chicken thighs is to use cornstarch to wrap them in water and put them in water for a while, and then wrap them again When frying, put them in oil at a temperature of more than 230 degrees and fry them for 6 minutes.

A lesson from the failure of opening a fried chicken restaurant.

Top 10 tips for opening a fried chicken restaurant.

The right way to do it with cola wings.

Top 10 brands of fried chicken franchises.

Learn how to fry chicken for free.

Fried chicken wrap can not only fry chicken, but can also be wrapped in other foods that can be fried.

Method: Fried chicken bread is mainly made of flour.

Starch, baking powder.

Mixed composition. Fried chicken bread and salad oil.

Or soybean oil, light soy sauce, salt, five-spice powder, sugar, chili powder, breadcrumbs and other ingredients. If you add a little corn flour, it has a coagulation effect, and the texture is more crispy when fried.

When making fried chicken flour, you should stir the flour, starch and baking powder ingredients evenly before you put salad oil or soybean oil, edible salt, five-spice powder and chili powder into it, stir evenly and let the powder ferment for two minutes, this is powdered fried chicken powder, and then wrap the wet chicken with fried chicken powder for deep frying.

It can also be made into a slurry of fried chicken powder, which is to use cold water to slide and open flour, add various prepared ingredients, and finally directly put chicken, pork chops, squid rings, etc. into it and fry it.

The reason why the fried chicken powder is thickly coated and is not cooked and hard is that it takes too long to fry.

The fried chicken should be coated with all the surface moist so that the fried chicken powder is evenly covered. In order to make the fried chicken look good, it is necessary to sprinkle flour many times, and it is impossible to cover all the fried chicken powder on the fried chicken at one time. It should also be noted that it should not be left on hold for too long after being coated in fried chicken powder, which is not easy to keep for too long, and it is a very good choice to fry it just after it is wrapped.

Fried chicken tips. 1. Wash the chicken wings and put them in a large bowl, add the cooking wine and pepper.

Mix well, then add the fried chicken powder and a little water to mix well and let the chicken wings coat with a layer of batter.

2. Put the flour on the cutting board, put the chicken wings wrapped in the flour and roll it with dry flour, and gently press the chicken wings when wrapping the flour to make the flour more firm.

3. Put oil in the pot and boil it to 6 (put the chicken wings into oil-dense bubbles), shake off the excess floating powder on the chicken wings, and then put it in the oil pan and fry it over low heat for about 3 minutes until the appearance is golden and crispy (you can pierce the chopsticks into the wings, and no blood comes out is cooked).

Summary. It may be that the water content of the chicken steak is too high, causing the gap between the flour shell and the chicken to be too large. Before frying, find a way to reduce the moisture content of the ingredients, and then coat them in dry powder.

It may be that the water content of the chicken steak is too high, causing the gap between the flour shell and the chicken to be too large. Before frying, find a way to reduce the moisture content of the ingredients, and then coat them in dry powder.

My chickens don't have a lot of moisture! The operator pointed out that the rock type is like this, after taking it out of the ice only hail box, first pass the water, control the drying, and then wrap it in flour, and then fry it for more than 140 or so, and put it out of the pot to peel off the skin?

Can you give me a detailed reply?

Twice over the water, over the water.

I've eaten twice, or is it peeling? I can't find a reason.

The oil temperature is controlled at 350 degrees Fahrenheit.

I can't understand the oil temperature, how can it be 350 degrees?

That's 180 degrees.

180 degrees, the outside is paste, the inside is very raw, this temperature is not suitable for the use of flour fried chicken, do you have a good way?

Are you there? I've tried the water twice, right?

First coated in a layer of flour, and then wrapped in a layer of breadcrumbs, so that it is not easy to lose flour when frying, the specific method is as follows, first prepare the ingredients: chicken legs: 4, eggs:

1 piece, flour: appropriate amount, cooking wine: appropriate amount, breadcrumbs:

To taste, black pepper: to taste, salt: to taste, soy sauce:

To taste, ginger: to taste, chili, pepper: to taste.

1. Wash the chicken thighs, put them in a container, then put salt, soy sauce, cooking wine, pepper, pepper, black pepper, ginger and marinate for 2 hours. 3. First put the chicken thighs in flour and wrap them in a layer of flour, then put them in the egg liquid, and finally put them in the breadcrumbs, and then wrap them in a layer of breadcrumbs 4.

Some people use starch to coat the flour, some people use crispy fried flour to coat the breadcrumbs, and some people use egg wash to coat the breadcrumbs, but the effect of the frying is always unsatisfactory. In particular, it is difficult to fry the scaly, crispy crust of KFC.

What kind of flour is the crispy skin of fried chicken thighs?

How do you fry crispy chicken thighs so they don't get old? Can it be fried? How do you get the scales?

How to make crispy fried chicken thighs, the detailed steps of crispy fried chicken thighs?

Focusing on the above three questions, answer the question, what kind of flour is wrapped in the crispy skin of fried chicken thighs? How do you fry chicken thighs to be cooked thoroughly and not old? How do you fry scaly crispy? Comes with a detailed tutorial on crispy fried chicken thighs.

01 What is the crispy skin of the fried chicken thighs?

If you just want to fry a simple crispy crust, you can do it with a lot of flour, breadcrumbs with flour, crispy frying powder, and egg mixture, but if you want to fry a scaly puff pastry, you need a little trick, which will be mentioned later.

02 How to fry chicken thighs so that they are cooked and not old.

If you want to make fried chicken thighs fully cooked and not old, you must do two things.

The oil temperature of fried chicken thighs should not be too high, the oil temperature is too high, and the meat is not cooked;

The oil temperature should not be too low, the oil temperature is too low, it is not crispy, soaked in oil, and it tastes greasy;

Therefore, after frying chicken thighs, after raising the oil temperature to 6% on high heat, turn to medium heat and put in the chicken thighs, and fry the chicken thighs until the skin is coated and set, which can effectively prevent oil soaking, and then turn to low heat and fry slowly;

The time and oil temperature are well controlled, and the next thing is the frying time, large chicken thighs, fry for 8-10 minutes, and small chicken thighs, fry for 5-8 minutes.

03 How the scaly crispy skin is fried.

If you want to fry the chicken thighs to make a scaly crispy skin, there is a trick, and if you master the trick, whether you use flour or a special fried chicken wrap, you can fry the scaly crispy skin.

The trick is to shake off the excess flour after wrapping it in flour, then dip it in water, dip it in water and coat it again in flour, so that you can fry it and you can fry it to create a scaly crispy skin.

Chicken thigh breading methods and skills.

1) Put the marinated chicken thighs into the fried powder and bury them with the fried powder;

2) Spread your fingers apart, grasp the chicken leg through the fried powder, press a little hard and make the chicken leg roll forward;

3) Separate your fingers and mix the chicken thighs out of the fried powder with your hands;

4) Repeat steps 2 and 3 about 7 times.

5) Lift the chicken thighs out of the fried powder, shake it up and down a little harder, shake off the excess fried powder, and gently pour it into the water for 3 seconds;

6) Slowly lift the chicken thighs out of the water, bury them in the fried powder again, and repeat step 7 times or so.

7) Lift the chicken thighs out of the frying powder, shake them up and down vigorously, observe the scales on the surface of the chicken thighs, if the scales are not obvious, you can repeat the water and bread once.

Precautions: Scales appear in the chicken leg breading, the principle is that after the chicken thigh is dipped in water and put into the fried powder, the chicken leg is evenly stained with a layer of fried powder, and in the process of hand rubbing, the chicken leg will appear wrinkled, and part of the coating will fall off because of the folds, and part of the scale will be retained, and the scales will appear after many operations.

Chicken thighs** must be intact, otherwise the effect of scaling is not good;

The end of the chicken leg close to the chicken feet is generally not good after being dipped in water and flour for the first time, and this part can be repeated with water and flour once;

Do not use too gentle movements when operating, which will not be effective;

In the case of poor scaling effect, you can tidy up the ** of the chicken thigh, and in some cases, the pulling effect will come out;

How to wrap fried chicken thighs without losing flour: first coat a layer of flour, and then coat a layer of breadcrumbs, so that it is not easy to lose flour when frying. Fried chicken thighs are a kind of food fried with chicken thighs, eggs, flour, and chicken as the main ingredients, vegetable oil, cooking wine, salt, wet starch, monosodium glutamate, green onions, ginger, pepper and salt as seasonings.

Chicken contains vitamin C, E, etc., the protein content is relatively high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and contains phospholipids that play an important role in human growth and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese.

The chicken thighs are first flattened with salt, shallots and ginger to squeeze the juice, and then added cooking wine to remove the smell and increase the freshness, marinate it, and then dip the egg liquid and then coat it in flour It is not easy to fall off, and at the same time, you should also pay attention to the temperature when frying.

First, add a little starch to the fresh eggs and beat them into a paste. Add the chicken thighs, cover with a layer of batter, and then stick the corn flakes or breadcrumbs. It must be compacted and fried when the oil temperature is high, about eight layers of heat, set first, and turn slightly.

After taking it out, fry the second course, and put it in when the oil temperature is six or seven percent, until golden brown and the meat is cooked thoroughly. Pay attention to the oil temperature should not be too high when frying. It's good if it's about seven or eighty percent hot.

So as not to cause the situation of batter on the outside and on the inside.

When you put the powder in the oil pan and fry it, don't turn it

When it is fried until it is golden brown, or when it is hard, you can translate it, so that it will not fall off

First coat in 1 time with water.

After 1 time of breading, you can fry it directly.

Chicken wings are mostly fried like this.

First of all, it is best to marinate the chicken with something before frying, the paste can be slightly thicker when hanging the batter, and it is best to shake it slightly after wrapping it to shake off the excess starch.

It falls off when frying, because your oil temperature is not enough, you have to fry it at 160 degrees, otherwise it will look oily and the flour will fall off.

Yes, prepare the chicken breast, make a few cuts with a knife, then prepare egg liquid and flour, wrap a layer of egg liquid, wrap a layer of flour, and wrap it several times in a row, it is not easy to fall off.

After the chicken steak is marinated, pass it in water for two seconds, then take it out and put it in breadcrumbs or flour to coat it, then put it in water for another two seconds, and then put it in flour or breadcrumbs to wrap it again.

Chicken powder that doesn't wrap around may be due to the following reasons: the dough is too moist, the surface of the chicken is not completely dry, and the fried chicken powder is burning and does not cover the fingers adequately. You can try the following methods to solve this problem:

1.Make sure the surface of the chicken is thoroughly dry, and use a kitchen paper towel to blot out the excess water. 2.

Coat the chicken pieces evenly with a layer of egg wash on a clean flat surface and coat them in fried chicken broth mix. 3.Coat the fried chicken powder with a layer of flour or cornstarch to increase the adhesion of the chicken and fried chicken powder.

4.Make sure the oil temperature is at the right temperature for the fried chicken, typically 160-180 degrees Celsius, so that the chicken pieces can be fried quickly and the surface of the chicken will be crispy.

Hello dear, if the fried chicken powder does not cover the fried chicken, it may be because of the texture or humidity of the fried chicken powder. Here are a few things you can try:1

Place the fried chicken powder in a dry container to make it drier. 2.Wrap the fried chicken pieces in starch or flour first, and then wrap them in the fried chicken powder, which can increase the adhesion of the fried chicken flour.

3.Add a small amount of water to the fried chicken mix and stir well before use, which will make it easier for the fried chicken powder to adhere to the fried chicken. Hopefully, these methods will help you successfully coat your fried chicken powder!

Dear, I'm sorry to keep you waiting, I'll answer for you. If the fried chicken powder does not wrap the chicken well, it may be caused by the following reasons:1

Chicken is too wet: Before frying the chicken, be sure to apply a thin layer of flour or starch to the chicken and dry the surface of the chicken. This will allow the surface of the chicken to dry out and help the fried chicken powder adhere tightly to the chicken.

2.Not enough fried powder: Not enough fried powder is also one of the reasons why fried chicken powder cannot wrap the chicken.

Fried chicken powder needs to be stir-fried in oil to become crispy and tasty. Keep the oil at a moderate temperature while frying the inside and fry the chicken powder thoroughly with hot oil to ensure that the chicken is fried evenly. 4.

Misplaced ingredients: Using the wrong ingredients can also cause the fried chicken powder to fail to adhere to the chicken. To avoid the problem of a stove, you should read the instructions carefully and make sure you use the correct ingredients.

If none of the above fails, you can also try putting the chicken in the freezer to make it slightly firmer, and then try coating it in fried chicken powder again. This can improve the adhesion of fried chicken powder to a certain extent.