How to fry chicken nuggets, chicken thighs, etc. delicious?

Before making the chicken, it should be submerged with salt, ginger slices, and cooking wine, and then wrapped in a layer of egg white after flavoring, and then dipped in fried powder and fried until golden brown.

Do you want to cut the chicken into pieces and fry it in batter yourself, or do you want to buy a kind of jelly and fry it in the pot?

Outside sells frozen inner seeds.

Microwave oven oven oven can be used (oven effect is first-class. If you want to use a pot, it's frozen.

So put it in the pot and don't turn it over so that you can see that the surface is cooked, but in fact, the inside is still raw. (Use more oil in the pan.) Microwave and oven don't need much,)

If you want to cut and fry yourself, you can wrap it in batter. White flour + water, the water can't be too concave if it's thin.

And then the chicken legs. I think the chicken thighs will be delicious when they are fried in breadcrumbs

I haven't fried much chicken thighs yet. Let's not talk about it ==|||

The oven fried chicken nuggets are really delicious, very tasty, very delicious. ·

First, put the chicken thighs and chicken wings into the seasoning to marinate for about an hour (Note: the seasoning is adjusted according to your own taste.

But be sure to add cooking wine to remove the smell.

It tastes better with white wine instead of cooking wine) and then remove the chicken thighs and wings.

Hang the egg mixture (if the egg is white), then coat it with breadcrumbs or flour (it will make it a little hard to eat outside when the flour is cooled) and heat the oil until it is about hot.

Then put the chicken thighs and chicken wings into the oil pan and fry them until the chicken thighs and chicken wings change color and remove them.

Leave it to cool down.

After putting it in the pan and frying it a second time.

Fry until golden brown and remove.

Serve it with a little cooler.

Don't fry it all at once.

Otherwise, it will make the outside fried or too dark and the inside is not fully cooked.

So fry it twice.

In this way, it is scorched on the outside and tender on the inside.

You can give it a try.

Fried chicken thighs need flour, starch, and fried flour to be delicious.

Ingredients: 2 large chicken thighs, a little cumin granules, flour, starch, appropriate amount of all-purpose fried powder, 2 grams of salt, a bag of Orleans roast wings marinade, 1 egg, a little water, 20 grams of cooking wine, appropriate amount of vegetable oil.

Production process: 1. Wash the chicken thighs first, control the moisture, and then use a skewer to pierce a lot of small holes in the chicken thighs, because the chicken thighs are very thick, which is conducive to the flavor of the chicken thighs.

2. Place the chicken thighs on a plate and pour the Orleans wings marinade.

3. Add another spoonful of cooking wine, one is to remove the smell and the other is to use the cooking wine as a liquid to melt the marinade, rub it with your hands for a while, rub the front and back sides, cover it with plastic wrap and marinate for 2 hours, during which you should continue to rub it several times.

4. Put the flour, starch and fried powder in a bowl according to the ratio of 4:3:1, stir well, take out a part and put it in another bowl.

5. Take the most part of the powder and knock it into an egg and stir it into a paste. (If an egg can't be stirred, add a little water to make a paste.) ）

6. Add a little salt and a spoonful of cumin granules to the less part of the powder and mix well, if you don't like cumin, don't put it, and if you like spicy food, you can also put some chili noodles at the same time.

7. Put the marinated chicken thighs in the batter first, cover the batter, and then put them in a dry powder plate and dip them in the dry powder.

8. Gently rub the surface with your hands to form fish scales, and shake off the excess dry powder.

9. Boil a pot of hot oil, when you see small bubbles in the oil pan, put in the chicken thighs and fry them slowly over low heat, turn over and fry the other side after one side is golden, because the chicken thighs are relatively large, so each side is about seven minutes to fry.

10. Finished product.

Precautions

The chicken thighs must be dipped in paste and then dipped in dry powder so that they can form beautiful fish scales, and the proportion of powders mentioned in the process should be remembered, so that the fried chicken thighs are crispy on the outside and tender on the inside.

How do you cook fried chicken thighs? The chicken thighs are pierced, torn outward, put in a pot, add ginger and shallots, cooking wine, oyster sauce Orleans seasoning, marinate for 20 minutes, bare starch egg liquid breadcrumbs, put them in a pan with oil and fry.

Deep-fried chicken thighs are delicious and easy to make, so you can easily enjoy them at home.

Marinate with egg whites and salt for 15 minutes, wrap bread crumbs when frying, remove after frying golden brown, cool for a while, and then pass the oil again, so that it is crispy on the outside and tender on the inside

After the chicken thighs are stewed, they are fried, and after they are fried, they are topped with their favorite flavors.

1. Make a few cuts on the chicken thighs for flavor and easy cooking.

2, Marinate for one night.

3. Flour: starch is prepared according to the ratio of 1:3, not pure flour, no water, dry powder, that is, the marinated chicken thighs are thrown into the dry powder to wrap a layer and then put in the oil pan. , or choose or not: before frying chicken wings, you can boil it with water, so that most of the oil in the chicken wings will be boiled out, when frying, the oil is 6 into the heat to put the chicken wings, medium and low heat, the boiled chicken wings are not so fond of splashing oil in the process of frying, put some green onions and salt in the water when cooking, so that the final fried out also has a taste (pickled friends can not choose because it will be marinated after cooking), you can adjust the degree of fried crispiness according to personal preferences, but it must be fried, sprinkle pepper and salt while it is hot to eat. If you are afraid that it will not be cooked, you can fry it twice. The first time it was fried until it was almost cooked. Serve a little cool, then fry a second time until golden brown. This way the inside is cooked, and the outside is not charred.

You can try it with frying or boiling it.

I hope my experience and advice will be helpful to you.

[Ingredients, seasonings].

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.

Prepare two chicken thighs as the main ingredients, and the auxiliary ingredients include green onions, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dried red pepper and Sichuan pepper, flour, baking soda, dry starch, and salad oil.

Remove the bones from the chicken thighs first, and then punch a flower knife on the chicken thighs, so that the chicken thighs can better absorb the flavor during the marinating process for a while. After beating the flower knife, put cooking wine, Sichuan pepper, dried red pepper, ginger and shallots and salt on the chicken thigh meat and marinate for 20 minutes, one is to make the chicken thigh meat better flavored, and the other is to remove the fishy smell on the chicken thigh.

When marinating chicken thighs, 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, and the batter can flow into a line on the chopsticks. Finally, add a little salad oil to the batter so that it will be crispier and crispier.

Next, put the marinated chicken thighs into the steamer and steam them for about five minutes. After the chicken thighs are steamed, prepare to fry them in the oil pan, put the cooked chicken thighs into the batter and wrap them evenly before frying, and then put them in the pot when the oil temperature reaches 8 percent hot, and when the chicken thighs are fried to golden brown, take them out and slice them with a knife, and put the cut meat slices into the plate.

1.Put the chicken thighs in a basin and wash them with water, drain the water and cut them into even pieces with a knife. 2. Take a large bowl and add a little spice, thirteen spices, an appropriate amount of salt, sugar, chicken essence, and a small amount of water and stir it into a uniform as a marinade, then put the chicken thigh pieces into the bowl, stir evenly, seal the bowl with plastic wrap, and then put it in the refrigerator to marinate for about 10 hours, take it out twice during the marinating period, and mix well so that it can be better absorbed.

3. After the chicken is marinated, add a pot of flour, cornstarch, 1 gram of baking soda and chicken powder and stir well.

Dry-fried chicken nuggets. 1. Raw materials: chicks of the year, seasonings: salad oil, salt, soy sauce, starch, monosodium glutamate, green onion and ginger, pepper and salt.

2. Knife work: chop the chicken into pieces of about 3 cm, clean them, marinate them with salt, soy sauce, cooking wine, green onion and ginger for 5 hours, pick up the green onion and ginger, and put in the water starch to grasp it evenly.

3. Production method: make oil in the pot, fry the chicken pieces at an oil temperature of 180 degrees, fry until the skin is slightly hard, and fry the chicken pieces until the oil temperature rises to 200 degrees until browned and remove the oil, sprinkle with salt and pepper to put on the plate.

Characteristics: Burnt on the outside and tender on the inside, hemp fragrant and salty.

Cut the chicken into pieces or dices and marinate it with marinated chicken stock to taste, but it is recommended to fry the chicken thighs to make the taste tender, then pat the flour and wrap the egg liquid and finally dip the breadcrumbs, and then fry it to maturity, and you can eat it with sauce according to your own requirements. Then according to your liking with marinated chicken feed, Turkey, Orleans. Both.

If you want to be delicious, the premise is to marinate and taste.

There are three key points to fry chicken thighs: 1When marinating chicken thighs, add a moisture retention agent rich phosphorus, which can make chicken wings and chicken thighs tender and juicy. 2.The chicken thighs should be steamed in a steamer basket first. 3.Add some starch, rice flour, and flour to the batter, which is crispy.

1. Make a few cuts on the chicken thighs for flavor and easy cooking. 2, Marinate for one night. 3. Flour: starch is 1:3

The ratio is prepared, not pure flour, without adding water, with dry powder, that is, throw the marinated chicken thighs into the dry powder and wrap a layer and then put it in the oil pan. 4, or choose or not: before frying chicken wings can be boiled with water, so that most of the oil in the chicken wings will be cooked, when frying the oil 6 into the hot chicken wings, medium and low heat, boiled chicken wings in the process of frying do not love to splash out of the oil, boil the water to put some green onions and salt, so that the final fried out of the inside also has a taste (pickled friends can not choose because after boiling it will be pickled) 5, you can adjust the degree of frying crispiness according to personal preferences, but be sure to fry it, sprinkle pepper and salt while it is hot to eat.

6. If you are afraid that it will not be cooked, you can fry it twice. The first time it was fried until it was almost cooked. Serve a little cool, then fry a second time until golden brown.

This way the inside is cooked, and the outside is not charred. You can try it with fried or boiled with that kind of food guide method. I hope my experience and advice will be helpful to you.

Collect Gluttonous Wenxuan.