How to make crispy fried chicken, how should crispy fried chicken be made?

Ingredients: fresh chicken thighs, flour, eggs, salt, pepper, starch, soy sauce, oyster sauce, five-spice powder, chives.

Practice steps: First, prick the purchased chicken thighs with a toothpick a few times to make it more flavorful, and then put them in a bowl.

In a bowl: 1 tablespoon garlic powder, 1 tablespoon chives, 1 tablespoon salt, 1 tablespoon five-spice powder, 1 tablespoon pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.

Then mix well and put in the refrigerator and marinate for about four hours.

Use the maturation time to start making the batter: Place 2 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper in a bowl and stir well for later use.

Prepare an empty bowl and beat an egg, put a spoonful of flour in it, pour in a small half bottle of pure milk and stir well.

Put the marinated chicken thighs in the batter, wrap one layer, then a layer of flour, and shake off any excess flour.

Pour the oil into the pan, to 60% oil temperature, fry until the surface is slightly yellow, then remove it, then increase the oil temperature, and fry again until the surface is golden.

To summarize a few points to note::

The chicken thighs you buy must be pricked with a toothpick a few times, and the taste will be better.

Be careful not to wrap too much flour when wrapping it, otherwise it will be easy to fry. Shaking it can control the amount of flour on the surface of the chicken thighs.

How to judge the temperature of sixty percent of the oil: Put the chopsticks into the oil pan and see the chopsticks bubbling slightly, indicating that the temperature has been reached.

In order to ensure the crispy skin of the fried chicken, be sure to fry it again, not again to save trouble.

Recently, life has been particularly depressing, so I made myself a crispy fried chicken.

Recently, life has been particularly depressing, so I made myself a crispy fried chicken.

After learning that you don't need to go to K's house and M's house to buy it, you can easily do it yourself. The specific method of crispy and juicy fried crispy chicken is as follows:

1. Materials:4 chicken wings, 3 chicken thighs, 5g salt, 10g chili powder, 50g fried chicken powderSecond, the specific approach:1. Wash the chicken wings and chicken thighs first, then take a large basin of chicken wings and chicken legs and dry them to prepare.

2. Then find a clean plastic bag and put the chicken wings and drumsticks in it, and then add salt.

3. Add paprika.

4. Shake it, seal the plastic bag, and put it in the refrigerator for 1 hour.

5. Put in the fried powder in a new basin.

6. Then add the secret chicken wings and drumsticks.

7. Press hard with your hands and evenly press and stick the fried powder.

8. Take it out and put it directly into ice water.

9. Drain the water slightly and continue to put it in the fried powder and press it firmly.

10. Evenly wrap and glue the fried powder.

11. Place in the draining basket and shake until the surface is scaly. Gently set aside for later use, so as not to damage the scales, and make the rest in turn.

12. Add oil to the pot, more, you can soak the amount of chicken wings and drumsticks, and the oil temperature will be boiled to 180 degrees.

13. Lower chicken legs and chicken wings.

14. Fry over medium heat, chicken wings, chicken wing roots can be used for 6 minutes, and pipa legs for 12 minutes!

15. Please eat

Ingredients: a suit chicken (about 500 grams).

Marinade: 80 grams of water, 15 grams of Polyc original marinade, 8 grams of chicken powder, 3 grams of cinnamon powder, 3 grams of water retention agent, 2 grams of turmeric powder, 1 gram of small kitchen fresh fragrance powder, 1 gram of white pepper powder.

Ingredients: flour, cornstarch.

Detailed processing and production steps: 1. Soak the suit chicken in clean water in the bloody water, remove it, drain the water, and set aside.

2. Put all the marinade into a basin, add about 80-100 grams of water, and dilute all the powder.

3. Put the processed suit chicken into the prepared marinade basin, rub it with your hands for a while, spread all the marinade evenly on the whole chicken, then seal it with plastic wrap, put it in refrigeration and marinate for more than 8 hours, and set aside.

4. Take an appropriate amount of flour and corn starch in a ratio of 3:1, mix evenly, and use as breading.

5. Prepare a basin of water.

6. Take out the marinated chicken, put it in the evenly mixed breading, press the breading back on the chicken, and then shake off the excess breading. Then soak the chicken in water for 2-3 seconds and take it out, put it in the flour again and press it, shake it off, put it in the water again to soak it, and then press it with the flour again, shake off the excess flour, and set aside.

7. Add an appropriate amount of vegetable oil to the pot, put the breaded chicken in the oil temperature at 150-160°, and fry it for about 8 minutes.

1.Slaughter the chicken, take out the eyeballs, dig up the chicken lungs, soak them in a pot of boiling water for about 1 minute, and take out and wash the slicks, fluff and dirt.

2.Put the chicken in a boiling white brine basin, soak it with a slight fire until it is six mature, pull the wings outward from the chicken body, and then put it in the basin and soak it until it is just cooked, take it out and pour the chicken body with boiling water to wash off the salty taste.

3.Hook the eyes of the chicken with an iron hook, pour the syrup on the chicken with a hand spoon, so that the chicken skin is evenly stained with syrup, and then hang it in a cool and ventilated place to dry for about 2 to 3 hours, and when the chicken is clean, it can be fried.

4.Chop off the head and neck of the chicken first. Heat the wok with a strong fire, fry it in oil until it is five ripe, put in the chicken head, fry it until golden brown, then pour in the shrimp slices and fry them together, until the shrimp slices float and the chicken head is bright red.

The wok is off the fire, put the chicken breast up into the fence, put it on the oil pan, pour the boiling oil into the chicken cavity from the opening of the chicken belly, pour it three times, and then put the wok back on the stove, when the oil is burned to four hot, hold the chicken with the fence, fry it, swing it, pour oil on it, and fry it until the chicken skin is red, take it out and put it in the dish. Pour the oil back onto the pan and put in the garlic, shallots, chili pepper and sugar.

Crispy chicken salad.

Crispy chicken salad.

Crispy chicken salad.

Vinegar, dilute with wet starch and serve in two small dishes.

5.Take out the cooked chicken, cut it into pieces, put it on a plate to form a chicken shape, and put shrimp slices around it. When eating, sweet and sour and salt are used as condiments.

Notes:1The chicken body is drizzled with syrup, and it must be even, especially at the bottom of the wings. Otherwise, the color of the skin will vary after frying.

2.When frying chicken, do not overheat the fire and boil the oil too much, otherwise the skin will be charred and the meat will not be cooked; If the heat is too small and the oil temperature is insufficient, it will not be colored, and the skin will not be brittle.

3.When cutting the chicken, wipe the cutting board dry, and do not stick to the cutting board with the chicken skin facing up, otherwise it will affect the crispness and beauty of the chicken skin.

If you want to fry the chicken until it is crispy and golden, we will pay more attention to it when making it, so let's take a look at the method and process of its imitation orange.

1 salt, peppercorn powder and sugar marinate overnight, then fry the chicken steak, put cumin, garbage noodles, a pinch of salt, and simmer when frying.

Cut the chicken appropriately thick, chop it with the back of a knife to make the meat soft, and the seasoning will be adjusted according to personal taste, and before frying, it will be coated with starch, egg liquid, and bread crumbs, which is just like the chicken does not lose much moisture, and the shell is crispy.

2. Chicken cutlets, cut the chicken breast into thin slices, drain it softly with the back of a knife, marinate it with salt, pepper and cooking wine for 2 hours, account for starch, egg liquid, breadcrumbs, and fry it at low temperature until golden brown.

Chicken thighs, cut a few small bites on the surface, salt, pepper, cooking wine, natural, or your favorite seasoning, marinate for 3 hours, then take the flour, take the water, account for the flour, repeat twice, and then fry in the pan.

3. Crispy fried chicken thighs.

Ingredients: Chicken thighs·300 g, 1 egg, starch·appropriate amount.

Seasoning Cooking oil ·500 g (actual consumption is as clear as 50 g) Soy sauce ·2 tsp Cooking wine ·1 tsp Pepper·1 tsp Refined salt ·1 tsp Sugar ·1 2 tbsp.

Method 1After the chicken thighs are washed, marinate them in soy sauce, cooking wine, pepper and sugar for 20 minutes, then mix well with egg whites and dip them in starch;

2.Heat the cooking oil and fry the marinated chicken thighs until golden brown.

The chick is leaked, the Orleans marinade is marinated, dipped in the flour chicken, sold acres of egg liquid, breadcrumbs, and returned to the matching yard, fried in the pan, golden brown, ripe and removed.