The chicken thighs are fried, whether they are cooked and sprinkled first, or they are directly raw

Crispy fried chicken thighs. by sunshinewinnie

Ingredients: Chicken thighs (to taste).

Excipients: ginger (to taste), Sichuan pepper (to taste), cooking wine (to taste), salt (to taste), egg (to taste), fried chicken powder (to taste).

Method: 1. Wash the chicken thighs, draw a few knives on both sides to facilitate the flavor, wear gloves, rub the salt evenly on the surface of the chicken thighs by hand, add ginger shreds, peppercorns and cooking wine, and marinate for 2 hours.

2. Put the marinated chicken thighs in a pot, boil the water and steam for 25 minutes.

3. The steamed chicken thighs smell so fragrant.

4. After the chicken thighs are not so hot, evenly coat the chicken thighs with a layer of egg wash.

5. Evenly coat the surface with a layer of fried chicken powder.

6. When the oil in the pan is hot, turn on medium-low heat and fry the chicken thighs until golden brown.

Tips: 1. Because fried chicken powder is used today, it is not much used for seasoning, if you are wrapped in tasteless starch and breadcrumbs to fry, you can add some of your favorite seasonings to marinate, such as pepper powder, pepper powder, five-spice powder, etc., fried chicken powder is sold in general supermarkets.

2. Steamed the chicken thighs until they are basically cooked and then fried, so that they are crispy on the outside, but tender and juicy on the inside, of course, they can also be fried raw, which depends on personal preference.

Raw egg wrapping and deep-frying.

Fried chicken batter method:

1.Chop the chicken first, the chicken breast.

Cut a few more knives at the thick area of the chicken thigh to allow for flavor and quick ripening, and then marinate with seasonings.

2.To prepare the batter: Use flour and add an appropriate amount of baking powder.

Add custard powder and water to make a batter of appropriate thickness, add water several times to avoid too thin, add a little salt to the batter to make it have a basic taste, and add some chopped green onions;

The function of baking powder is to make the batter fluffy, and adding too much will make it bitter, so it should be in moderation.

Custard powder is milky yellow and has a strong fragrance, and it is a custard bun on the market.

This is used as a filling, and its effect is to increase the flavor and color. There are many fakes of custard powder, so be careful when buying.

3 The last step is to fry the chicken, there are 2 methods, raw frying and cooked frying.

Cooked frying: relatively simple, first steam the chicken pieces, and then hang the paste to fry, because the chicken pieces are ripe, so the fried quickly, as long as the outside batter is fried, the color is well controlled, and it's OK.

Raw frying: Wash the marinated chicken pieces and control the water.

Put it in the batter, hang the batter, and then fry it in the oil pan, the oil temperature at this time should be controlled, because the chicken nuggets are raw, so the frying is relatively slow, and you should also pay attention to the color of the batter, if the oil temperature is too high, the color of the batter will quickly become darker, until it turns black, and the chicken nuggets at this time may not be cooked thoroughly.

Ingredients: chicken thighs, minced ginger, minced garlic, salt, five-spice powder, salt and pepper, light soy sauce, all-purpose flour, baking powder.

1.Wash the chicken thighs and soak them for half an hour to remove the blood.

2.Add 20 grams of garlic paste, 20 grams of minced ginger, 7 grams of salt, 3 grams of salt and pepper, 2 grams of five-spice powder, 20 grams of light soy sauce to the chicken thighs, stir well, and marinate for 2 hours.

3.Pour 40 grams of all-purpose flour, 1 gram of salt, 3 grams of salt and pepper, 2 grams of five-spice powder, 2 grams of baking powder, 175 grams of water into a bowl, and stir well until the batter is formed.

4.Pour the batter into the marinated chicken thighs and stir well so that each chicken leg is evenly coated with a layer of batter.

5.Roll the chicken thighs in sweet potato starch.

6.Pat off any excess sweet potato starch (too thick of dry powder can cause the skin of the chicken thighs to be very hard).

7.Wet the starch on the good chicken thighs, so that there will not be a lot of floating powder in the oil when the chicken thighs are fried.

8.Heat oil in a pan, put a small dough and throw it into the pan, and when you see a large bubble tumbling up around the noodles, you can put the chicken legs.

After about a few minutes, the oil temperature has stabilized, turn to low heat and fry slowly for 12 minutes, and then remove from the pan for later use.

10.Raise the oil temperature again and throw in a small dough, when there are dense small bubbles around the dough and rise rapidly, put the chicken thighs in the pan and fry for half a minute (re-frying is the ultimate trick to make the skin crispy and not greasy).

Ingredients: Seasoning].

Ingredients: 5 large chicken thighs (about 2 catties).

Egg yolk 2 pcs.

Ingredients: 2 cups of white powder.

1 cup flour.

2 teaspoons of ground white pepper.

2 teaspoons salt.

Baking powder 1 2 tsp

Egg yolk 2 pcs.

1 teaspoon salt.

1 tbsp soy sauce.

1 teaspoon sugar.

Ground white pepper a little.

2 tbsp white powder.

Procedure]1) Marinate the chicken thighs and leave for 2 hours.

2) Mix the fried powder, put the chicken thighs and lightly coat them with a layer of fried powder, then a layer of egg wash, and then a layer of fried powder. Pay attention to the order of breading, so that the fried chicken will be plump and crispy.

3) Heat 6 cups of hot oil until it is 7 minutes hot, put the chicken thighs into the frying oil one by one, fry them over low heat, turn them over low heat, turn them over about 5 8 minutes, and fry them on high heat for 15 seconds before getting out of the pan. (You can adjust the crispiness of the frying according to your personal preference, but be sure to fry it well and eat it hot with pepper and salt).

KFC fried chicken thigh wings recipe.

How to make KFC's crispy fried chicken.

a) Pickling process:

1) Thaw the ingredients completely, drain them completely, and set aside.

2) Some of the frying ingredients need to be changed and lightly cut on the skin. (e.g. chicken thighs, wings, etc.).

3) Put it in the pre-prepared marinade, (chicken nuggets: marinade: cooking wine = 100g: 10g: 20g), marinate normally for about 2-3 hours, the marinade is McCormick's spicy fried chicken powder (other brands can also be used).

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.

You don't need to cook it, if you cook it and fry it, the taste will become very old, if you want to fry it and it's very tender, you can learn the KCF method, and the outside is wrapped in flour and fried Zen cracked, the meat is very tender, and most of the oil will stay in the fried and charred flour.

Ingredients: ginger slices, green onions, cooking wine, salt, peppercorns, flour, eggs, etc.

1.Add water to the pot, put in the washed chicken thighs, add ginger slices, green onions, ingredients and regret wine, and boil for about 15 minutes until 8 mature;

2.Drain the blanched chicken thighs, put them in a basin, add salt, soy sauce, sugar, pepper powder, ginger slices, green onions, and marinate for two hours until the flavor is absorbed; Marinated chicken thighs wrapped in batter.

3.Flour, starch, eggs, appropriate amount of water to prepare the whole egg batter.

4.Prepared whole egg batter.

5.Marinated chicken thighs wrapped in batter.

6.Then coat it with breadcrumbs.

7.Put it in a pan of 60% hot oil and fry until the chicken thighs are golden brown.

It is marinated first, steamed and finally fried ,......It seems that it can also be stewed, and the marinade is omitted.

Wash, the surface is marinated with cooking wine and salt, and the effect is good in about half an hour to fry and fry some natural powder, and the effect is better with Amway's queen gold pot.

None of the upstairs are correct, first marinated with seasonings, the same as braised pork. Then fry, don't wrap the noodles outside when you eat them, there's no need, fry them out and adjust them according to your taste, spicy or not, the flavor is related to chili oil, and you can also sprinkle some cumin.

I cut a few knives on the chicken thighs, marinate the egg whites with seasoning powder, and then fry them directly. When frying, the heat should be low, so as not to cook too quickly, but the oil should not be too cold, otherwise the oil will be too slow to fry. From time to time, I press the chicken legs.,But I don't know why I want to press.,It seems to be a subconscious action.。。。

It may be to lower the temperature of the oil because there is water being pressed out.

Yes, this kind of fast. But you can also fry it directly after marinating, and fry it slowly over low heat, which will be more fragrant!

Fried chicken thighs do not need to be steamed and then marinated and then fried, and the method is as follows:

1. Materials. 8 chicken thighs, 2 tablespoons of fried powder, 1 tablespoon of cooking wine, 2 grams of salt, 200 grams of cooking oil.

Second, the practice. 1.Prepare the required ingredients.

2.Wash the chicken thighs and put them on a plate, add cooking wine and salt, mix well, and marinate for about half an hour.

3.The marinated chicken thighs are coated with crispy fried powder.

4.Add cooking oil to the pot, boil until it is about 6 hot, put it in with chopsticks, there are small bubbles on the chopsticks, and put in the chicken thighs wrapped in crispy fried powder.

5.Slowly fry over medium heat until golden brown on both sides, turning with chopsticks during frying.

Cook first, then wrap the egg whites and fry them.

Marinate first into the flavor before frying. Why don't you know it? Maybe the oil is too strong.

Simmer and fry slowly, with a little patience.

Marinate and fry over medium-low heat.

Hello dear, some fried chicken thighs are fried in paste: because the outside of the chicken thighs is a layer of skin, if it is not wrapped on it, it is directly fried in the pan, and the fried skin is crispy and hard, so it should be wrapped on top to make the skin on the outside more crispy and make the chicken thighs more tender. 2. Steps to fry chicken thighs:

First prepare the chicken thighs to be fried, wash them, then make a few cuts with a knife, put them in a bowl, add cooking wine and salt, and fry the chicken powder into it and stir, which can not only remove the fishy smell of the chicken thighs, but also make the chicken thighs taste. When coating chicken thighs in flour, pay attention to not directly wrapping chicken thighs with dry flour, add starch and egg white to the flour, mix and stir, and then wrap them on the chicken thighs and fry them, so that the skin on the outside of the chicken thighs will be crispy.

I think that if you want to fry fried chicken that is crispy on the outside and tender on the inside, you should fry it in a batter made of flour and starch in a one-to-one ratio with milk, so that the fried chicken is particularly delicious.

None of them are right, and the prepared fried chicken should be baked. Fried chicken wants to be crispy on the outside and tender on the inside, and a big reason is because of this breading. Fried chicken breading is a certain proportion of seasonings such as starch, flour, and salt.

If you don't have fried chicken flour, you can also mix cornstarch and flour in a 3:1 ratio, add a little salt and mix well.

Add potato starch, first marinate the chicken, wrap the fried chicken in potato starch, add a little salt and stir to make them fully combined, and the fried chicken is crispy on the outside and tender on the inside.

I don't know what other people do, my mother's method is to buy fried chicken powder, wrap the fried chicken powder in egg liquid before wrapping it in fried chicken powder, and then wrap it in fried chicken powder to fry, and the fried chicken is crispy on the outside and tender on the inside.