How to make fried Orleans chicken thighs and how to make them

Deep-fried Orleans chicken thighs preparation.

Prepare the ingredients, wash the chicken thighs, and then cut it with two more knives to make it more flavorful, haha.

According to the marinade instructions for the Orleans roast chicken, mix with water and pour into the chicken thighs.

Then rub and massage repeatedly for 2 minutes, cover with plastic wrap, put it in the refrigerator and refrigerate, take it out and turn it over when you have time halfway The next day and then fry it, of course, the longer the pickling time, the more flavorful, and the anxious friends can marinate for a few hours.

Once marinated, prepare the ingredients for frying. If you don't like to eat fried, you can also use the oven to bake the Orleans grilled chicken thighs, which is also super delicious (bake in the oven at 200° for 12 minutes, then take out and turn over and brush with marinade or honey, and bake for 12 minutes). The temperature is adjusted up and down according to the home oven, and the baking time depends on the cooking, generally 20 to 30 minutes can be cooked).

Glue the chicken thighs with flour (or starch, sweet potato flour).

Then stick the egg mixture evenly.

When the oil pan is hot, fry it directly in the pan over low heat, during which you can turn it with chopsticks from time to time to heat it evenly. If you don't know how hot the oil temperature should be, it is recommended that you use a chopstick to insert it in the oil, if a circle of bubbles quickly rises around the chopsticks, it means that the oil temperature is OK. Or throw a small piece of ginger to float quickly to indicate that the oil temperature is up, and this method is suitable for all fried foods.

Take out the drained oil, and the fragrant fried chicken thighs will be out of the pot Keep it Chinese during frying, after all, such a large piece of chicken thighs, the fire is too large, easy to burn and not cooked, and the medium and low heat is more secure If you want to be more crispy, you can wait for the oil temperature to be hotter and fry it again.

Fried chicken thighs? Wash the chicken thighs, prick the eyes with bamboo sticks, fry and marinate the bay leaves with refined salt, pepper, and brown sugar, add light soy sauce, dark soy sauce, green onion and ginger cooking wine and cook.

Orleans fried chicken thighs are made by marinating the drumsticks in advance with Orleans marinade and then frying them in a pan of oil. The specific production process is as follows:

Main ingredients: chicken thighs, Orleans marinade, green onions, ginger, cooking wine, salt, water, flour, oil.

Main tools: knives, bowls, basins, colanders, pots, refrigerators.

1. Wash the chicken thighs, bloom the knife on the surface, and then put them in a pot.

2. Put some green onions, ginger, stuffy wine, and salt, and you can get rid of the fishy smell in the chicken.

3. Add the Ortan Grip Marinade and a small amount of water, knead evenly, put in the refrigerator and marinate for 30 minutes.

4. Put 50 grams of flour in a bowl, add an appropriate amount of water to make a thin paste, put the chicken thighs in and evenly dip them in the flour paste.

5. Put oil in the pan, the oil temperature is 7 to make the return to Qingqing hot, put in the chicken thighs with batter, and fry evenly.

6. Fry the chicken thighs until golden brown, remove them with a colander and control the oil.

1. Ingredients: 500 grams of chicken thighs, 20 grams of New Orleans seasoning, 10 grams of ginger, 10 grams of cooking wine, 10 grams of green onions, 10 grams of garlic and jujubes, 5 grams of salt, 3 grams of crushed black pepper.

2. After removing the chicken thigh bones, add New Orleans seasoning, cooking wine, ginger, garlic and black pepper and marinate for more than an hour.

3. Heat the pan, add a small amount of vegetable oil, and after the kitchen paper absorbs the marinade, put it in the pan. Cut the side with the chicken skin first, then turn to medium heat.

4. Turn over after one minute, and then fry half a stool to beat the clock.

5. Add water, the water does not need to be over the chicken legs, about half of the chicken legs. Add the lid of the pot and simmer until there is a little water in the pot, which is less than the water in the picture above, open the lid.

6. Fry quickly on both sides, reduce the juice, and put the juicy pan-fried chicken thighs on a plate, which is nutritious and healthy.

1. Prepare to use Yunkai to lift materials. 4 pipa legs, 35g of New Orleans sun-rent marinade, and an appropriate amount of honey.

After washing only the pipa legs, cut two small knives, and then prick some small holes with a toothpick to facilitate the flavor.

3. Pour in 1 bag of marinade, wrap each leg in the marinade, and massage for two or three minutes.

4. Put it in a sealed box and marinate for 6-24 hours.

5. Heat the oven up and down, place the chicken thighs on a baking net in the middle layer, and put a baking tray lined with tin foil on the lower layer, 190°, 35 minutes. Ponbi.

6. When baking for 10 minutes, take out the chicken thighs and brush with a layer of marinated sauce.

7. After baking for another 10 minutes, take out the chicken thighs and brush them with a layer of honey.

This is the home-cooked recipe for grilled chicken thighs in Orleans.

Ingredients: chicken thighs, Orleans dressing, white sesame seeds, honey.

Steps: Step 1: Wash the chicken thighs and filter the water.

Step 2: Cut the chicken thigh with two knives to help absorb the flavor.

Step 3: Add water to Orleans seasoning 1:1, and add an appropriate amount of white sesame seeds.

Step 4: Stir well, use a toothpick to make a hole in the chicken wings, turn it over, and put it in a plastic bag to massage the chicken thighs. Refrigerate overnight.

Step 5: Place the marinated chicken thighs on a baking sheet brushed with tin foil, and wrap the roots of the chicken thighs with tin foil.

Step 6: Bake at 200 degrees for 30 minutes, brush the remaining Orleans on the chicken thighs in the middle and waste the rabbit. Finally, turn it over, smear with honey and bake at 210 degrees for another 10 minutes.

3. Rub evenly with your hands and fully enter the chicken thighs to absorb the flavor.

4. Put a spoonful of oyster sauce and massage evenly.

5. Massage evenly, cover with plastic wrap and marinate in the refrigerator for 8 hours to absorb the flavor 6. When the time is up, take it out of the refrigerator and put it on the baking sheet.

7. Preheat the oven for 5 minutes, 160 degrees, bake on top and bottom heat for 25 minutes, and then smear a little honey from the oven and return to the oven to continue baking.

8. Spread the honey and bake it for 5 minutes.

Ingredients: 400g chicken wings, Orleans marinated chicken, 2 tbsp minced garlic, 1 2 tsp five-spice powder, appropriate amount of green onion and garlic powder, appropriate amount of mixed spices, water, 2 tbsp honey, 1 tbsp oil.

Method: 1. Wash the chicken wings to control the moisture, add an appropriate amount of water to the marinated chicken material, and then put all the seasonings of Brother Jian except honey and oil, mix well, put them in the chicken wings, mix well, put them in a fresh-keeping bag and marinate them in the refrigerator for 12 hours.

2. Place the marinated chicken wings in a baking tray lined with tin foil, add honey and oil to the remaining marinade, mix thoroughly, and brush on the chicken wings.

3. Preheat the oven at 200 degrees for 10 minutes, add the chicken wings, bake for about 10 minutes, then take out and turn over, and brush with a layer of seasoning sauce. Bake for another 10 minutes, then turn over again and brush the juice for about 15 minutes.

Fried chicken thighs? Roll the old chicken thighs, wash the bamboo sticks and pierce the eyes, fry the pepper bay leaves with refined salt flowers, stir-fry the color with rock sugar, and add light soy sauce, dark soy sauce, green onion and ginger cooking wine to cook.

The newly renovated kitchen, equipped with an Internet celebrity mini oven, enriches the baby's breakfast with an Orleans grilled chicken thigh.

1.Prepare the Orleans marinade.

2.Put the chicken thighs in a container, pour in the appropriate amount of marinade, grasp well with your hands, marinate for a day and then take out and set aside.

4.When one side is golden brown, flip over and fry the other side and fry the other side until golden brown as well.

5.Remove and place on a plate.

6.Cut into small pieces and serve.

7.Serve with fruits and staple foods.

Ingredients. 2 chicken thighs.

Accessories. Appropriate amount of oil, 15g of Orleans marinade, appropriate amount of breadcrumbs, 1 egg.

The preparation of fried chicken thighs in Orleans.

1. Prepare an appropriate amount of breadcrumbs for later use.

2Prepare a liquid egg for later use.

3. Wash the chicken thighs.

4. Cut the side and tap the leg bone with the back of the knife.

5 handfuls of chicken thighs T-bones.

6. Marinate in Orleans marinade for about half an hour.

7. Soak in the egg mixture.

8Coat with breadcrumbs.

9. Put it in a frying pan and fry it.

10After about 10 minutes, it is fried until golden brown, and you can easily insert chopsticks into the meat and it will be cooked.

11. Let's get out of the pot.