Orleans grilled chicken thigh seasoning, Orleans grilled chicken thigh marinade recipe

To be honest, it is still quite difficult to make Orleans roast wings with the materials you buy. After all, the seasoning ratio can't be the same as the taste of KFC. But I can suggest to you my own recipe. New Orleans Grilled Chicken Thighs.

Ingredients: chicken thighs, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, red dried chili, five-spice powder, black pepper.

Method: 1. If it is quick-frozen chicken thighs, thaw them first, and then put the chicken thighs in a vessel that can be heated in the microwave.

2. Add a small amount of cooking wine or red wine and soy sauce and stir well.

3. Add salt, a little minced ginger, a little chili, a little five-spice powder (generally sold in supermarkets), a little black pepper, and then stir the chicken thighs and these seasonings again to fully stick to the ingredients.

4. Put the marinated chicken thighs in the refrigerator for more than 2 hours, preferably overnight (so be sure to prepare in advance, not eat and cook freshly).

5. Take out the marinated chicken thighs and smear them with honey (so that the color and taste are right). The amount of honey can be increased or decreased according to the taste.

6. Put the honey-coated chicken thighs in the microwave and heat over medium-high heat for about 10 minutes. Let me introduce you to another method of making KFC grilled wings:

KFC New Orleans Chicken Wings Preparation Method (KFC).

Ingredients: a few chicken wings, an appropriate amount of barbecue sauce, an appropriate amount of tomato sauce, and an appropriate amount of honey.

Production process: 1. Wash the wings and pass through boiling water.

2. Soak with barbecue sauce for half an hour. The amount of barbecue sauce is based on the chicken wings.

3. Place the chicken wings on the grill, put in the microwave and heat on high heat (I used 80 degrees) for 6 minutes.

4. Mix an appropriate amount of honey and tomato sauce and spread evenly on the chicken wings.

5. Then bake until golden brown on both sides.

The first. Ingredients: 10 chicken wings, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red chilli, five-spice powder, black pepper.

Method: 1If it's quick-frozen chicken wings, thaw them first. Place 10 fresh chicken wings in a microwaveable utensil.

2.Add a small amount of soy sauce and put 2 tablespoons of soy sauce to suffice.

3.Add cooking wine or red wine, about 2 tablespoons, mainly to remove the fishy smell of the chicken wings.

4.Add salt, a pinch of ginger foam, a pinch of chili seeds, a pinch of five-spice powder (usually sold in supermarkets), and a pinch of black pepper.

5.Stir the chicken wings and seasoning well to fully absorb the seasoning.

6.Cover the lid and marinate the chicken wings in the refrigerator, which is best served overnight on TV (so be sure to prepare in advance, not eat and cook freshly). If it is really urgent, it should also be marinated for 2-3 hours to fully absorb the flavor).

7.Remove the marinated chicken wings and coat them with honey (so that the color and taste are right!). The amount of honey spread can be increased according to taste.

8.Put the honey-coated chicken wings in the microwave and heat them over medium-high heat (usually on the 3 flames) for 11 minutes.

The second. Ingredients for grilled wings: soy sauce (1/2 tablespoon), tomato paste (2 tablespoons), chicken essence (to taste), honey (1 tablespoon), garlic powder (1 tablespoon) and a spoonful of milk.

Key ingredient: garlic powder. Hehe, I didn't enlarge the garlic, so I slapped a few garlic and chopped it, and then mixed it together with the ingredients and chicken wings, in order to make it taste very good, it must be marinated for more than 5 hours, and it can generally be adjusted at night, put it in the refrigerator, and use it the next day.

The baking work began.

Step 1: Place in the middle layer, adjust the temperature to 200 degrees and bake for 10 minutes.

Step 2: Remove the chicken wings and bake them at the same temperature for 10 minutes.

Take out the chicken wings and put them on the barbecue grill, apply a little salad oil to the chicken wings, and use the rack to burn the chicken wings a little bit so that they are not very greasy. At this time, the temperature of the oven is set to 170 degrees, and another 10 minutes of baking is enough.

Remember, to make Orleans roast wings, be sure to put honey, this is the key. Hehe. Otherwise, there would be no taste of Orleans grilled wings.

In fact, if you take a closer look, there are two steps, first, pickling, and second, baking.

In fact, don't buy the ingredients, who knows what the powder is outside? Everyone is what they like to put what, I bake at home, what seasoning to put what seasoning, like spicy put some chili powder, I usually marinate at night, the next day at noon, the process of roasting several times to brush the marinade sauce, roasted out of the strong flavor.

The temperature is generally about 180 degrees, which depends on your own oven, just try more.

Fried chicken thighs. Material:

5 large chicken thighs, 2 egg yolks, appropriate amount of cooking oil, 1 bag of marinade, 2 cups of white powder, 1 cup of flour, 2 teaspoons of white pepper, 2 teaspoons of edible salt, half a teaspoon of baking powder, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and an appropriate amount of cooking wine.

Specific methods: a, pickling:

1.Defrost the ingredients completely, drain and set aside.

2.Some of the frying ingredients need to be changed with a knife, and a few light cuts on the skin.

3.Put it in the pre-prepared marinade, (chicken nugget marinade cooking wine = 100g: 10g: 20g), and marinate normally for about 2-3 hours.

b. B. Breading (flour, corn starch, 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 will not be evenly coated.

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).

c. 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).

d. Drain the water, and then put it into 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, and then stop the kneading.

e. The raw materials coated with flour 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.

Chicken frying tips: Don't fry the chicken thighs too high in oil, otherwise they won't be crispy enough.

Spicy grilled chicken thighs.

Ingredients: 500g chicken thighs, half a bag of New Orleans roast chicken stock, appropriate amount of corn oil, 2 tablespoons of refined salt, appropriate amount of water;

Method:1Prepare a chicken thigh.

2.Place the Orleans Roast Spicy Chicken Mix in a crisper that fits just enough for the drumsticks.

3.Add 2 tablespoons of salt.

4.Add an appropriate amount of water.

5.Soak the chicken thighs in it. ...

6.Cover and refrigerate.

7.After refrigerating for a day, turn the chicken thighs over and soak. I did it in the morning and came back in the afternoon to turn it over.

8.After soaking the drumsticks for a day and night, remove the drumsticks and place them on a baking sheet lined with tin foil.

9.Remove the sauce from the soaked chicken thighs and coat the chicken thighs.

10.Apply the other side again.

11.Place the chicken thighs in the oven and bake at 220 degrees.

12.After baking for 10 minutes, remove and apply the seasoning to the upper and lower sides of the chicken thighs.

13.After 5 minutes, remove and coat, then put in the oven and bake.

14.Roast until the chicken thighs are charred on the surface, insert the chicken thighs with a toothpick, and the chicken thighs can be ripe.

2Because the water dilutes the saltiness of the spice, I added 2 tablespoons of salt.

3. The water used to soak the chicken thighs should be just over the chicken thighs, not too much, otherwise the chicken thighs will be tasteless.

4. Soak the front and back of the chicken thighs for one day.

The seasoning of Orleans grilled chicken thighs can be bought directly on a certain treasure because it is directly sold ready-made, which is very convenient.

The seasoning of grilled chicken thighs is generally available online, but others can buy it on ** or Jingdong, and you can buy it in a large supermarket if you are scolded.

The seasoning of Aoliang grilled chicken thighs, I think you can click on the Internet to check the recipe of its seasoning and its skills in it, so that the chicken thighs are particularly delicious.

You can go to the supermarket and buy that special Orleans grilled chicken thigh sauce to marinate.

The method of Orleans chicken wings, buy good chicken wings, various spices, vegetable rape seedlings, hugo,

Orleans Roast Chicken Thigh Marinade Recipe: 13 grams of salt, 25 grams of sugar, 12 grams of five-spice powder, 12 grams of chicken powder, 5 grams of onion powder, 10 grams of garlic powder, 5 grams of chili powder, 8 grams of capsanthin.

Add salt, sugar, five-spice powder, onion powder, garlic powder, chicken powder, chili powder, and capsanthin to the bowl, stir well, add an appropriate amount of water, and stir well.

Tips for making Orleans grilled chicken thighs:

1. Thaw the chicken shank, rinse and drain, add and mix according to the proportion of the marinade, marinate for more than two hours, and it is best to leave overnight. Preheat the oven, spread the chicken thighs evenly, oven on a medium-low level, 150-170 degrees for 40 minutes.

2. When the middle time is more than half (about 20 minutes), brush the marinade once to make the color look better, and finally bake it at 180-200 degrees for about five minutes to thoroughly color (open and roast with broiling function).

Ingredients: 5 chicken thighs (cut off from the middle); Ingredients: 1 green onion, 1 ginger, 70g Orleans barbecue, 5 tablespoons of sweet noodle sauce, 5 tablespoons of oyster sauce, 50ml of cooking wine, appropriate amount of honey, a little cooking oil.

Blanch the chicken thighs and remove them and wash them. Stick a toothpick on the chicken thighs to make the drumsticks delicious. Control the water content for backup.

Shred the onion, pour in the Orleans seasoning, sweet pasta sauce, oyster sauce and cooking wine together and massage the chicken thighs. Cover with plastic wrap and refrigerate for half a day. The work can be done the night before and taken out the next day.

If you have time, you can mix it again in the middle so that the taste and color are more even.

Put the ginger in the inner bowl of the rice cooker. Pour a little cooking oil into the pan.

Arrange the marinated chicken thighs. At this time, the sauce is enough, do not add water.

Start the "Cooking" function of Midea's original ecological AH pot, and select "Fine Cooking" and "Fragrant Glutinous".

After a process, add a little honey and turn the chicken thighs in the pan over to make them even in color. Because the seasoning is salty, there is basically no need to add salt. You can decide whether or not to add the right amount of salt to this step according to your taste.

After stirring, start the "Cook Rice" function again, and select "Fine Cooking" and "Fragrant Glutinous".

Here's how to make Orleans chicken thighs:Ingredients: 7 chicken thighs, 30 grams of roast chicken (Orleans).

Excipients: appropriate amount of salad oil, appropriate amount of white sesame seeds.

1. Prepare all the materials.

2. Wash and drain the chicken thighs. Take the back of the knife and pat it loose, and then cut a few knives on the calendar line and the source of the chicken thigh, so that it is easy to absorb the flavor when marinating.

3. Add the Orleans grilled chicken thighs.

4. Stare at it with chopsticks and let the Orleans seasoning cover the whole body of the chicken thighs, and marinate for about 30 minutes.

5. Place the marinated chicken thighs on a baking sheet.

6. Preheat the CRWF32AM oven at 220 degrees for 5 minutes, put in the chicken thighs, and bake at 220 degrees for 10 minutes.

7. Take out the chicken thighs and turn them over, brush with a layer of salad oil.

8. Sprinkle white sesame seeds on the chicken thighs.

9. Put the chicken thighs in the oven and bake at 220 degrees for another 15 minutes.