I want to ask, how did you get that fried chicken thigh?

Western-style fried chicken thighs [Ingredients, Seasoning] Ingredients: 5 large chicken thighs (about 2 pounds) 2 egg decip Ingredients: 2 cups white flour 1 cup flour 2 tsp white pepper 2 tsp salt 1 2 tsp baking powder 2 tbsp 2 egg declet 1 tsp salt 1 tbsp soy sauce 1 tsp sugar white pepper 2 tbsp white flour [Recipe] (1) Stir the chicken thighs and leave for 2 hours.

2) Mix the fried noodles well, put the chicken thighs and lightly coat them with a layer of fried powder, then a layer of egg wash, and then a layer of fried powder. Pay attention to the order of breading, so that the fried chicken will be full and crispy. (3) Cook 6 cups of hot oil until seven minutes hot, put the chicken thighs into the frying oil one by one, fry them over low heat, turn them over about 5 8 minutes, and fry them on high heat for 15 seconds before starting from the pan.

You can adjust the crispiness of the frying according to your personal preference, but be sure to fry it well and eat it hot with pepper and salt) Fried chicken thighs [Ingredients Seasoning] 2 chicken thighs, 2 eggs. 500 grams of peanut oil (80 grams of actual oil), 10 grams of salt, 10 grams of monosodium glutamate, 5 grams of Shao wine, appropriate amount of dry corn starch, 50 grams of bread crumbs. [Production process] 1. Remove the bones of the chicken thighs with a knife, then loosen the chicken with the back of the knife, add salt, monosodium glutamate, and Shao wine to marinate for 30 minutes.

2. Beat the eggs, add water and cornstarch to make a paste, hang the marinated chicken thighs on the paste, stick the bread crumbs and set aside. 3. Heat the oil in the pan, and when the oil temperature is 100 degrees, fry the chicken thighs until crispy on the outside and tender on the inside. Fried chicken thighs with fragrant sauce Ingredients:

5 chicken legs (about 500 grams), 2 shallots, 1 tablespoon ginger juice, 1 tablespoon shrimp paste. 1/2 teaspoon of sugar, 1 tablespoon of wine, and 1/2 tablespoon of cornstarch to make a marinade. Method:

Wash the chicken thighs, wipe them dry, and cut them slightly. Remove the shallots, chop the mushrooms, and mix well with ginger juice, shrimp paste and marinade. Mix the ingredients with the chicken thighs and marinate for 1 hour.

Heat the oil until it is hot, add the chicken thighs and fry until lightly browned, then turn to medium heat and fry until cooked (about 10 to 15 minutes), remove and drain the oil.

In fact, it is not easy to start your own business, the prospect of starting a business with small capital is indeed very good, and I am more familiar with supporting KFC: The manufacturer cuts a piece of chicken from the chicken. Remove all the bones.

It is then processed and packaged and frozen. It's as hard as a brick. It is then delivered to each restaurant.

In general, it is stored in the freezer. When needed, take it out and thaw it with room temperature water (our own tap water is room temperature water). It is then marinated in the marinade and placed in the cold storage (the temperature of the cold storage is higher than that of the freezer.

It's about minus 10 degrees. ) to save. The shelf life seems to be 48 hours.

After that, it will have to be scrapped entirely. I didn't learn to pickle. The marinade is equipped with these do not understand.

Then it's time to make the finished product. After taking it out of the refrigerator, throw it directly into the hot powder (a combination of spicy spice and flour) and make a few strokes. Then soak it in water (i.e. overwater).

Throw it back into the spicy powder and fry it in the pan after a few strokes. If it's a spicy chicken leg burger. That is to fry in an open pan for 7 minutes.

If it's a crispy chicken thigh burger, fry it in a pot of 4 or 8 for 7 minutes. And then there's what you see. It's as simple as that.

1 chicken leg (250g) Seasoning: 1 tablespoon soy sauce, 1 tablespoon sweet noodle sauce, 1 tablespoon sugar, 1 4 teaspoons five-spice powder, 1 4 teaspoons ginger powder, 1 4 teaspoons garlic powder Brush: 30 grams of maltose, 30 grams of water.

Roasting: Medium, 200 degrees, about 30 minutes. Super easy process to make:

Cut the chicken thighs into two knives to make it easier to absorb the flavor. Add all the seasonings in a large bowl, then add the chicken thighs and marinate for 2 hours. Place the marinated chicken thighs in a baking tray and bake in a preheated oven.

Brush the grilled chicken thighs with a layer of maltose water. Maltose water preparation method: Put 30 grams of maltose and 30 grams of water into a pot, heat slowly over low heat, and stir constantly until the sugar solution becomes thick.

1. Ingredients: 6 chicken thighs, 4 tablespoons of flour, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, a lot of oil, 4 tablespoons of glutinous rice flour, an egg, salt, appropriate amount of chicken essence.

2. Crack the eggs into a bowl with water starch and stir well;

3. Then add the flour and grasp it evenly, so as not to have small particles in the middle, and add the flour to a little bit of drawing;

4. Add salt, light soy sauce, dark soy sauce, cooking wine and other seasonings and stir well, you can mix seasonings at will here and put some chili powder and the like, but I can't eat it now, so I won't put it.

5. Boil water in a pot, put salt in the water and boil;

6. Put the chicken thighs down, release the soy sauce, dark soy sauce, and cooking wine and cook together;

7. Cover the pot and cook for 5 minutes, using chopsticks to pick up the chicken thighs;

8. Put the boiled chicken thighs in flour and wrap a layer of thickness, my chicken thighs are small today, if the chicken thighs are large, use a knife to cut the surface of the chicken twice;

9. Put oil in the pot and put more oil;

10. Burn the chicken thighs in oil for five or six percent of the heat and fry them;

11. Fry the chicken thighs for about 20 minutes before eating.

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. Prepare ingredients: 8 chicken thighs, Orleans marinade, breadcrumbs, breading, etc.

2. First of all, the chicken trace Zhenzhi leg bought back should be cleaned, soaked in cold water and then washed with warm water, so as to remove the fishy smell of the chicken leg. Then use a toothpick to pierce various holes in the chicken thighs to make the chicken thighs more flavorful during the cooking process and control the moisture in the chicken thighs.

3. Add green onion and ginger to the pot and fry in oil to cook, then put the dried chicken thighs into the oil and fry them, and fry them slightly on both sides to change color. Add oyster sauce and cooking wine to the pot to make the chicken thighs color and flavor. Add water to the pot, the water can be submerged over the chicken thighs, add salty salt to taste after the water boils, boil over high heat and simmer over low heat for about 10 minutes.

To fry chicken thighs, you must add this step, otherwise the fried chicken thighs will be dry and firewood, and many people still don't know it.

4. While the chicken thighs are cooked, you can prepare the rest of the seasoning, take two eggs and beat the breadcrumbs in a bowl and pour them into a plate. After the cooked chicken thighs are removed, the moisture is controlled to dry, the flour is added, and then put into the egg mixture, so that the chicken thighs are fully integrated into the egg mixture and then taken out, and the coating is not too thin. Then put the chicken thighs in a breadcrumb bowl and coat all the chicken thighs with breadcrumbs to make them crispier when fried.

Coat the chicken thighs with breadcrumbs and set aside on a plate.

5. Add cooking oil to the pot, feel that the cooking oil can not pass the chicken thighs, ** burn the oil, the oil temperature can reach five or six percent of the heat, and when it is too hot, the surface of the chicken thighs will become burnt black. After the oil temperature is 50% hot, put in the breadcrumbs of the chicken thighs, after the chicken thighs can be turned to medium heat, slowly fry so that the surface becomes slightly golden, and then turn up the heat and fry until golden brown and take out, and the fried chicken thighs can be dipped in tomato sauce to eat.

It is not right to fry chicken thighs directly in the pan. One more step and the chicken thighs are tender and delicious.

Chicken is the best meat for deep frying. Deep-fried chicken wings, fried chicken thighs, and fried chicken tenders are loved by friends of all ages. Especially the fried chicken thighs, the skin is golden and crispy, and the inside is tender and juicy.

No wonder such fried chicken thighs are loved by so many people. Stir-fried chicken thighs certainly have a trick. If you master the method, the fried chicken thighs will taste especially good.

Also, when frying chicken thighs, remember not to fry them directly in the pan. Add one more step, the chicken thighs are crispy on the outside and tender on the inside, and the taste is good. Now I will share with you in detail how to fry chicken thighs.

After finishing school, you don't have to worry that your child will always buy it at the food stall.

It is not right to fry the chicken thighs directly in the pan. One more step, the inside of the chicken thighs is crispy and tender, and the taste is delicious.

How to fry chicken thighs:

Ingredients: 6 chicken thighs, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of five-spice powder, 1 tablespoon of oyster sauce, a pinch of salt, 3 cloves of garlic, 2 eggs, 100g breadcrumbs;

Production process: In the first step, after washing the chicken thighs, soak them in water for a period of time to squeeze out the blood, then control the moisture in them, draw a few knives on the chicken thighs, put them in a large bowl, add soy sauce and soy sauce;

Step 2, then add some five-spice powder, salt, oyster sauce and a little minced garlic, stir well, seal with plastic wrap and marinate in the refrigerator for 1 hour. During the process, prepare a small bowl;

It is not right to fry chicken thighs directly in the pan. One more step, the inside of the chicken thighs is crispy and tender, and the taste is delicious.

The third step is to put the dry flour in a bowl, beat the eggs into another bowl, break them into a liquid, put the breadcrumbs into the bowl separately, take them out after marinating the chicken thighs, and wrap them in flour;

Step 4, then wrap in egg wash and finish with a layer of breadcrumbs. According to this method, all the chicken thighs are processed, let stand for a period of time, add an appropriate amount of cooking oil to the pot, and burn to 50% heat;

Step 5: Put the processed chicken thighs into the pan one by one and fry them slowly over low heat. When they're golden brown and crispy, they're ready to cook.

Bian Xiao concluded: The fried chicken thighs sold by food stalls are delicious, but people are always worried that the production process is unclean and unhygienic. So I often make it myself at home and fry it myself.

As long as I master the method, the chicken thighs will taste especially good. In fact, after reading the recipe, everyone will find that the method of frying chicken thighs is actually not difficult, especially for friends who usually like to eat fried food. Instead of buying it all the time, it's better to cook it yourself.

A clean and hygienic family member will be more at ease to eat. Cooking Tips:

1.The chicken thighs were soaked in water in advance, and the blood inside was fully forced out. The taste of the chicken thighs will be much better. It can be soaked for nearly 1 hour, pay attention to the chicken thighs not to drown, and the follow-up operation can be carried out directly;

2.It is not right to fry chicken thighs directly in the pan. Another step is to marinate the chicken thighs with seasonings in advance. Marinated chicken thighs are tender and tasty, and they also help remove fishy odors. Pay attention to the chicken thighs. A few knives to allow the seasoning to be fully soaked in the chicken thighs, and the taste will be better;

3.Starch or flour for sautéing chicken thighs? The correct way to do this is to coat it with flour first, then with egg wash, and finally with breadcrumbs. The fried chicken thighs are particularly fragrant, crispy and delicious.

In fact, chicken thighs are not necessarily fried at one time, they may be grilled or fried first, and then coated with egg wash and breadcrumbs and fried.

Ingredients required: chicken thighs, eggs, flour, starch, cooking wine, salt, fried chicken powder, cooking oil, step 1, clean the chicken thighs and cut two knives on the surface with a knife, then put them in a bowl, pour cooking wine, salt, fried chicken powder into the bowl, stir evenly and marinate for about 2 hours. Step 2: Prepare a bowl, pour the same amount of flour and starch into the bowl, then stir well, and then beat an egg into it and stir well until it becomes a batter.

Step 3: Place the marinated chicken thighs into the batter so that each position of the chicken thighs is evenly coated with batter. Step 4: Heat the oil in the pan, and when the oil temperature rises to 5 to 6 hot, put the chicken thighs into the pan and fry them. Heat the oil again and fry the chicken thighs in a pan until the surface of the chicken thighs is golden brown.

No, you can add milk, flour and starch to the chicken thighs for an hour, soak it tenderly, then add the seasoning you want, and an appropriate amount of eggs, and finally coat it with a layer of starch to fry.

Fried chicken thighs should not be fried directly in the pan, they should be marinated in seasoning for a period of time, and then coated with thick starch before they can be fried in the oil pan to make the chicken thighs crispy.