How do you make KFC fried chicken thighs?

Fried chicken thighs in KFC, it turns out that this is what is done. It's so easy!

The preparation and ingredients of KFC fried chicken thighs are as follows:

1. Large chicken thighs: 5 pieces, egg yolk.

2. Edible oil.

Appropriate amount, marinade: you can go to the supermarket to buy a bag, too white powder: 2 cups flour: 1 cup, white pepper: 2 teaspoons, salt: 2 teaspoons, baking powder.

1/2 teaspoon, 1 teaspoon soy sauce, 1 teaspoon sugar, cooking wine.

2. Pickling process: After the raw materials are completely thawed, drain and set aside.

3. Breading process: flour: corn starch:

Spicy fried chicken powder 2:1:1, make sure that the surface of the raw materials is fully moist before wrapping, but it must be drained, otherwise the coating is not easy to be even.

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.

4. Soak it in clean water for about 2 seconds, so that the powder on the wings can be moistened, that is, the dry powder that wraps the raw materials becomes paste, and it is forbidden to turn it when soaking to prevent the water from washing the batter off, if it is washed off, it can be wrapped in powder again.

5. Put the chicken thighs in the oven and bake at 220 degrees. After baking for 10 minutes, remove and apply the seasoning to the upper and lower sides of the chicken thighs. After 5 minutes, remove and coat, then put in the oven and bake. Roast until the chicken thighs are charred on the surface, insert the chicken thighs with a toothpick, and the chicken thighs can be ripe.

KFC fried chicken thighs.

Ingredients: flour, spicy fried chicken powder, cooking wine.

Method: 1. After the raw materials are completely thawed, drain them completely and set aside.

2. Some of the frying ingredients need to be changed to a few knives on the skin.

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

4. Before coating, it is necessary to ensure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be uniform.

5. 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).

6. Then put it into the mixture of fried sauce powder and water, take it out and cover it with flour in dry flour, then gently press it a few times with your hand, and then hold the tip of the chicken wing and shake it vigorously a few times, so that the fish scales will appear after frying.

7. 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.