When making fried chicken wings, how to wrap breadcrumbs should not be sprinkled

When frying chicken wings, if you want to wrap the chicken wings with breadcrumbs and not sprinkle them, you can dip them in a layer of dry starch first, then a layer of egg liquid, and finally breadcrumbs, which can enhance the viscosity of the surface of the chicken wings and better stick to the breadcrumbs, and the fried chicken wings made in this way will be more crispy and dry.

Extended Materials. Crispy preparation of fried chicken wings.

Prepare the raw materials.

2.Cut several cuts diagonally on both sides of the chicken wings.

3.Blanch in a pot and add a few slices of ginger.

4.Add a pinch of salt to the eggs and stir to combine.

5.Remove the blanched chicken wings, add salt, a little light soy sauce, black pepper, oyster sauce and sesame oil, and marinate for an hour.

6.Flap the chicken wings with a layer of flour and put them in the egg mixture.

7.Coat with breadcrumbs.

8.Pour oil into the pan and bring to a boil until it is 60% hot.

9.Add the chicken wings and fry until golden brown on both sides.

10.When it is almost out of the pan, fry it on high heat and control the oil out of the pan.

When frying chicken wings, the standard process of breadcrumbs is to first pat the flour and drag the egg batter, the process is: first pat the chicken wings in the dry starch, and pat all parts of the chicken wings, and then put it in the egg liquid (whole egg, beat evenly) dipped in the egg mixture, and finally roll the breadcrumbs in the ** filled with breadcrumbs, and gently press a few times with your hands, pick up the chicken wings and shake them gently, shake off the breadcrumbs that are not sticky, this is to gently put the breadcrumbs covered with breadcrumbs along the edge of the pan into the oil pan (fried chicken wings or prawns with breadcrumbs, The oil temperature should be controlled at 170 180 degrees), do not rush to turn too early when frying, and then gently turn until the color is golden and fragrant. If it is a street stall, in order to reduce costs, you can use a slightly concentrated starch water instead of egg batter, and then wrap breadcrumbs after dragging it in starch water, and the starch water should not be too thin or too thick, and it needs to be debugged repeatedly.

<> material is one pound in the wings.

Eggs a.

3 tablespoons of cooking wine.

Light soy sauce 2 scoops.

3 slices of ginger.

Salt to taste Consume oil 1 spoonful.

Black pepper to taste.

Salt and pepper, chili pepper, cumin powder to taste.

Flour to taste.

Preparation of fried chicken wings.

Blanch the wings with some cooking wine and wash them well.

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There are two knives on the front and back, in order to wait for the pickling to taste the point.

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Add a little salt, (I prefer to eat salty, so I will add more, depending on the saltiness of the individual) two spoons of light soy sauce, one spoonful of oil, one egg, sprinkle some black pepper.

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Massage the wings and marinate for half an hour.

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When the marinade is done, add flour.

I didn't add water. Because I already have a lot of marinades. I'm afraid that the water is too thin to hang the powder. Add powder to taste. I probably put the weight in the picture in my one-pound wing.

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It's good that the wings are even.

Leave it on for 5 minutes.

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Heat the oil and start frying. When the chopsticks are put down to bubble, they can be fried.

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After putting it down, don't flip it, let the chicken wings and flour stick and turn over.

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It's almost turned over, and the side is slightly yellowish

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If you flip it over, you'll notice that both sides are starting to turn golden. Then just let it go and fry it all the time, pay attention to the time, don't turn over for too long.

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Fry on low heat for 6 minutes. Clip it up and look at it on both sides, it's golden. If you don't confirm how is cooked? (Use chopsticks to peel open the meat in the middle to see the inside of the meat, and if it is still red, continue to fry it).

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Scoop it up and drain the oil, and the golden ** yellow looks delicious (hey.

If you like to eat pastry, then you can fry it again.

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Sprinkle with your favorite spice (I sprinkled cumin, chili, salt and pepper).

Put it in a bento box and take it away

Serve it hot.

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Fried chicken can just be coated in flour.

Steps: 1. First thaw the chicken wings, soak them in water for a few minutes, then remove the water and insert some small eyes with toothpicks on both sides of the chicken wings. Inserting some small eyes on the surface of the chicken wings can make the chicken wings more flavorful without ruining the appearance of the chicken wings.

2. After inserting all the small holes on the surface of the chicken wings, put them in a basin, add 20 grams of Orleans marinade, an appropriate amount of green onion and shredded ginger, and then add 20 grams of pure water to grasp and mix evenly, and put them in the refrigerator to marinate for more than 1 hour, so that the chicken wings can fully absorb the flavor of the sauce.

3. Next, prepare 60 grams of corn starch, 30 grams of potato starch, 2 grams of salt, stir well, and then prepare a bowl of water for later use. When frying chicken wings, you must not coat them in flour, because the surface of the fried chicken wings is not crispy enough, and they will become soft when they are slightly cooled. Fried chicken wings want to have a crispy skin, cornstarch + potato starch according to 2:

The ratio of 1 is well adjusted, and a little salt is added to increase the base taste, and the fried chicken wings are fragrant and crispy.

4. Take out the marinated chicken wings from the refrigerator, pick out the green onion and ginger slices, take a piece of chicken wings and roll them in the starch, so that the chicken wings are evenly coated with a layer of starch on both sides.

5. Put the powdered chicken wings into a bowl of clean water and throw some, fast in and out, and wet the chicken wings.

6. Put the wet chicken wings into the starch again and roll them, coat the surface of the chicken wings with another layer of starch, rub them a few times with your hands, and then shake off the excess starch.

7. Sit an appropriate amount of cooking oil in the pot, turn the oil temperature to medium heat until it is about 50% hot, put the chicken wings wrapped in starch into the oil pot in turn, keep the medium heat and fry slowly throughout the whole process, it takes about 3-4 minutes to fry, and the chicken wings can be taken out after they are completely fried and fried thoroughly.

8. Arrange the fried chicken wings neatly on a plate and serve.

Fried chicken wings can be coated in flour。It is a traditional way to coat the chicken wings in flour or starch and breadcrumbs, so that the fried chicken wings are not very crispy, and they are hard and greasy, and they feel very greasy and not very tasty after eating a few.

Here I will share with you a technique for adjusting the batter of fried chicken wings that are crispy on the outside and tender on the insideThe key to the deliciousness of chicken wings lies in the preparation of crispy pasteWhen preparing crispy paste, some people like to use flour, some people like to use starch, in fact, they are not all right, the correct way to prepare crispy paste should be to use flour, starch, egg liquid, vegetable oil these 4 materials, and according to a certain proportion. My friend shared with me that the ratio of flour and starch is 1:2, without adding water, directly use the egg liquid to make a paste that can be drawn with chopsticks, and then add a little vegetable oil and stir well!

Although the deep-fried chicken wings are delicious, they should not be eaten too much。Because fried food is made under high-temperature cooking, because the oil temperature is too high in the production process, it will cause the loss of many nutrients, which is not good for the human body. At the same time, fried food absorbs a lot of oil in it and contains a lot of unsaturated fatty acids, and eating fried food for a long time may lead to high blood lipids and high cholesterol, which is not good for blood vessel elasticity.

Fried chicken wings definitely need to be coated in flour, but what is needed is that the 1:1 ratio of flour and starch is wrapped in the chicken wings, which will make the chicken wings more crispy. And when wrapping the bread, you need to press both sides several times, and then twist your fingers back and forth on the surface of the chicken wings, so that the surface of the fried chicken wings will have a crispy phosphorus shape, just like KFC does.

And the most important thing about fried chicken wings is in the process of frying, the first time you fry them, you must fry them on low heat for about six or seven minutes, turn them over halfway, and when the chicken wings are about cooked, take out the chicken wings, and then re-fry them for the second time. When the second time you re-fry, you should fry the chicken wings for half a minute to a minute, which will make the skin of the chicken wings more golden and the taste more crispy, but be careful, do not fry the paste.

Fried chicken wings tutorial.

Prepare the ingredients: Clean 10 chicken wings, squeeze out the water and set aside.

Cut a few knives on both sides of the chicken wings, add green onion and ginger, pepper, salt, light soy sauce, less than sugar, mix well, and marinate in the refrigerator for more than half an hour. (The longer the marinade, the more flavorful the chicken wings become, and those who like to eat the taste of Orleans can also marinate with Orleans marinade)

Take out the marinated chicken wings, pick out the green onion and ginger, beat in an egg and mix well, so that the surface of the chicken wings is evenly coated with a layer of egg liquid.

Then coat it all in a layer of cornstarch.

Dip in another layer of egg wash and coat with a layer of cornstarch.

Repeat this three times until it is wrapped as shown in the picture. (The thicker the starch is wrapped, the crispier the skin of the fried chicken wings, and the skin is also crispy when cooled, it is best not to coat the flour, the taste of the floured chicken wings is not as crisp as the starch coating, and it will be soft when cooled).

Heat the oil in the pot, fry the chicken wings at a temperature of five or six percent, and then float quickly after adding a chicken wing, indicating that the oil temperature is just right.

Fry the whole process over medium heat until the skin is golden and crispy, remove the oil. (Fry for about 3-4 minutes to make sure the chicken wings are fully cooked).

Freshly fried crispy chicken wings, sprinkled with a little cumin powder. The color is golden, crispy on the outside and tender on the inside, the skin is fragrant and crispy, and the chicken wings are tender and juicy, so delicious that you can't help but suck your fingers, it is so delicious.

Yes, this is a recipe for spicy chicken wings, if it is not floured, then it is the kind of Orleans chicken, depending on which one you like to eat.

1. Yes. 2. Fried chicken wings can be coated in flour and mixed with starch, but it should be noted that if it is only coated in flour, the shell of the fried chicken wings will be thicker and the taste will be worse.

3. The outside of the chicken wings is coated with a mixture of flour and starch to ensure that there is a layer of golden and crispy scales on the outside of the chicken wings when the chicken wings are fried.

OK! But it's best not to coat the breaded chicken wings, the texture of the floured chicken wings is not as crispy as the starch-coated ones, and they will soften when cooled.

Hello friends, fried chicken wings generally don't need to be wrapped in a quilt, but if you like to eat this taste, of course, it is okay to wrap a little cold powder, which is decided according to each person's taste, and the taste may be different.

Ingredients: 400 grams of chicken wings, appropriate amount of breadcrumbs, appropriate amount of eggs, appropriate amount of starch.

Excipients: Appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of light soy sauce, 1 2 tablespoons of pepper.

1. Chicken wing knife.

2. Add ginger, garlic, 2 tablespoons of light soy sauce and half a teaspoon of pepper and marinate for 30 minutes.

3. Coat with starch, egg wash and breadcrumbs.

4. Fry in the pan until golden brown and crispy.

5. Finished products. <>

When frying chicken wings, if you want to wrap the chicken wings with breadcrumbs and not sprinkle them, you can dip them in a layer of dry starch first, then a layer of egg liquid, and finally breadcrumbs, which can enhance the viscosity of the surface of the chicken wings and better stick to the breadcrumbs, and the fried chicken wings made in this way will be more crispy and dry.

1. Beat a bowl of egg liquid first.

2. Pat the chicken wings in dry starch and pat the outer layer of the chicken wings all over the parts.

3. Then wrap it in a thin layer of egg mixture, and then put it on a plate with breadcrumbs and roll the breadcrumbs so that the breadcrumbs will not fall.

The marinated chicken wings are coated with a layer of dry bread on the outside, a layer of egg wash on the outside, and a layer of breadcrumbs to ensure that they are not easy to fall. It is also a common practice for breadcrumbs fried chicken at home.

Add some cornstarch and some eggs to make the chicken wings more tender.