How to fry chicken thighs fragrant and crispy, how to fry chicken thighs to fry crispy and tender

This fried chicken thigh is fragrant and crispy:

Ingredients: 8 chicken thighs, 50 grams of flour.

Excipients: appropriate amount of minced garlic, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of salt and pepper, appropriate amount of five-spice powder, appropriate amount of baking powder, appropriate amount of water.

Steps: 1. After the chicken thighs are washed, add minced garlic, minced ginger, salt, light soy sauce and mix evenly, marinate for 30 minutes.

2. Prepare the batter: add salt, pepper salt, five-spice powder, baking powder to the flour, add a small amount of water many times, stir until there are clear lines, and it can disappear automatically after three seconds.

3. Cover the marinated chicken thighs with batter.

4. Roll a few times in the sweet potato starch, it is not too thick.

5. When the hot oil pan is idle, let the starch become wet.

6. Throw a small dough, enter the oil pan and see small bubbles when you can fry the chicken thighs, wait for 1 minute after the oil temperature is stable, change to low heat and fry slowly for about 12 minutes. Don't fry it for too long, the skin will be hard; The frying is too short, and the skin is not crispy, so it can be flexibly controlled.

7. Fry until the skin of the chicken thighs is golden brown, then remove and prepare for the second re-frying.

8. Re-fry for 30 seconds on medium and high heat.

9. The garlic fried chicken thighs with crispy skin and tender meat are completed.

Crispy fried chicken thighs.

Ingredients required: Marinated: 8 chicken thighs, 3 tablespoons of Orleans marinade (ceramic spoon), 3 tablespoons of cooking wine. Fried flour: 200 grams of flour, 100 grams of cornstarch, 3 grams of baking soda, 3 grams of salt.

Step 1Cut a few knives in the thick area of the chicken thigh, and let the cut chicken thigh soak in water for five minutes to soak in the blood.

Step 2The soaked chicken thighs are marinated for one hour with Orleans, oyster sauce and cooking wine, and the cooking wine I use is green onion and ginger cooking wine, if you don't remember to add green onion and ginger to marinate.

Step 3200 grams of flour, 100 grams of corn starch, 3 grams of baking soda, 3 grams of salt, pour all the ingredients together and stir well, you can also replace the salt with salt and pepper.

Step 4Put the marinated chicken thighs in flour and coat them in flour.

Step 5Place the floured chicken thighs in a bowl of water and soak for two seconds.

Step 7Heat the oil in a pan and turn on low heat, grab a little flour and put it in the oil, if there is a small bubble, you can fry it.

Step 8Turn the dough once in a minute or two, fry it until the whole bread becomes hard and golden, and the chicken thighs must be fried for a longer time and turn over frequently.

Step 9After frying, the chicken thighs are fried back for another minute.

Ingredients: 8 chicken thighs, Orleans marinade, breadcrumbs, breading, etc.

Step 1: First of all, the chicken thighs you bought are cleaned, soaked in cold water and then washed with warm water, which can remove the fishy smell of the chicken thighs. 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.

Step 2: Add green onion and ginger ingredients to the pan and fry in oil, 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.

Step 3: While the chicken thighs are cooked, prepare the rest of the seasoning, beat the breadcrumbs in a bowl and pour them onto 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.

Step 4: 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 hot, and when it is too hot, the surface of the chicken thighs will become charred 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.

How to fry chicken crispy and tender:1.Wash the chicken thighs and prick them with a toothpick a few times to absorb the flavor. Finely chop the minced garlic and green onion.

2.In a bowl, add minced garlic, chopped green onion, salt, five-spice powder, pepper, a tablespoon of light soy sauce and oyster sauce, mix well, cover with plastic wrap and refrigerate for four hours.

3.Prepare two bowls, put two tablespoons of flour and one tablespoon of starch in the left bowl, add a little salt and pepper and mix well. Crack an egg in the bowl on the right, put a spoonful of flour, a spoonful of starch, add milk and mix into a batter. There are particles here that can be sifted.

4.Place the marinated chicken thighs in a batter bowl and coat them with batter.

5.Then put it in the flour and shake it a few times to shake off the excess flour.

6.Put oil in the pot, boil until it is 60% hot, put in the chicken thighs, fry until both sides are slightly yellow, do not fry for too long, and fry them twice.

7.Heat up the oil in the pan and fry the chicken thighs again. Fry until golden brown on both sides.

Dry the oil and let it cool a little, and the skin will become very crispy on the outside, while the chicken on the inside will be very tender.

Raw material. Ingredients: 1 pair of bamboo shoots and chicken thighs. 2 eggs. 500 grams of seasoning vegetable oil, (actual consumption of oil 50 grams), 30 grams of cooking wine, 5 grams of salt, wet starch, 5 grams of monosodium glutamate, 15 grams of green onion and ginger, 10 grams of pepper and salt.

The production process. 1) Cut the raw chicken thighs, form the bones into handles, cut the tendons with the tip of the knife, and soak them into countless small holes and immerse them in cooking wine monosodium glutamate, salt, and green onion and ginger juice cut into cubes, and taste for about 1 2 hours. (2) Shake off the soaked chicken thighs with green onions and ginger, dip them in a thick paste made of egg whites and wet starch, fry them in hot oil with a stir-fry spoon and fry them for about 15 minutes on high heat for about 15 minutes, and when they are golden brown, they can be dipped in pepper and salt.

Ingredients: Seasoning].

Fried chicken thighs. 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 pat the chicken loose 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.

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 clothes and wash 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.

Method 21, ingredients: 5 chicken legs (about 500 grams), 2 shallots, 1 tablespoon ginger juice, 1 tablespoon of shrimp paste. 1/2 teaspoon of sugar, 1 tablespoon of wine, and 1/2 tablespoon of cornstarch to make a marinade.

2. Method: Wash the chicken thighs, wipe off the water, and cut them slightly. Remove the clothes and wash 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, turn to medium heat and fry again until cooked (about 10 to 15 minutes), remove and strain the oil, then serve.

Ingredients: 500g chicken thighs, 100g breadcrumbs, 5g of oil, salt, 2 teaspoons of starch, 3 teaspoons of flour, 1 egg, 5g of cumin powder, 3g of chili powder, 2g of pepper, 5g of ginger, 5g of cooking wine

1. Wash and slice the ginger, wash the chicken thighs, add them to boiling water, boil for 15 minutes, drain the water, 2. Add salt, chili powder, cumin powder, black pepper, mix evenly and marinate for 2 hours, 3. Add eggs and a little water to the flour and starch, mix evenly, adjust into an egg batter, add the marinated chicken thighs, evenly wrap the egg batter, and pat the breadcrumbs evenly, 4. Stand still for a while, heat the pan with cold oil, the oil is hot 6 into, and the chicken thighs are fried, 5. Fry the chicken thighs until golden brown, pick up and drain the oil.

Today we make fried chicken thighs, a pound of chicken shanks, a spoonful of Orleans marinade, grab the chicken thighs and mix them into the flavor, marinate them, add some rice wine if they are dry, seal them with plastic wrap, put them in the refrigerator for 4 hours, and marinate them for 4 hours to fry.

How to make fried chicken thighs will be crispy on the outside and tender on the inside, come and learn it, take a bite and it will be fragrant and crispy!

The fried chicken thighs that children like very much, the specific method and process are as follows.

Here's how to make fried chicken thighs fragrant and crispy:

1. Coat the marinated chicken thighs with a layer of crispy frying powder.

2. Then carry out the second coating. Soak the first powdered chicken thigh in water and soak for one minute, leaving it untouched. (It is easy to come off powder when it moves.) ）

3. Take out the soaked chicken thighs with dry water and wrap them evenly with a layer of flour.

4. The fire burns the oil until it is 70% hot, and a slight light smoke floats. Fried chicken thighs. First on high heat, wait for the chicken thighs to be roughly set, the skin does not come off, and turn to medium-low heat when it is slightly hard. Be sure to fry the chicken thighs until the surface of the chicken thighs is golden and crispy, and all of them are cooked thoroughly, so that they are fragrant and crispy.

Ingredients: 500g chicken thighs; Salt to taste; ginger to taste; Appropriate amount of oil; cornstarch to taste; 1 egg; breadcrumbs to taste; Flour to taste.

Marinate the chicken thighs in advance, and wrap them with egg liquid and breadcrumbs before entering the oil pan so that the fried chicken thighs will be fragrant and crispy

1. Soak the chicken thighs in water for half an hour, clean them, make a few cuts on them with a knife (convenient for flavor), put salt and cornstarch, and marinate the ginger shreds for more than two hours.

2. Pour an appropriate amount of breadcrumbs.

3. Beat the eggs in a bowl and stir them into an egg mixture.

4. Wrap the chicken thighs in flour.

5. Put oil in the pot and heat it until there is a slight light smoke floating.

6. Roll the chicken thighs in the egg wash and let the chicken thighs be stained with the egg wash throughout.

7. Roll on the breadcrumbs and dip them in the breadcrumbs.

8. Fry in a pan until golden brown.

9. Float up and put on a plate.

1. Make a few cuts on the chicken thighs for flavor and easy cooking.

2, Marinate for one night.

3. Flour: starch is prepared according to the ratio of 1:3, not pure flour, no water, dry powder, that is, the marinated chicken thighs are thrown into the dry powder to wrap a layer and then put in the oil pan.

4, or choose or not: before frying chicken wings can be boiled with water, so that most of the oil in the chicken wings will be boiled out, when frying the oil 6 into the hot chicken wings, medium and low heat, boiled chicken wings in the process of frying is not so fond of splashing oil, when boiling, put some green onions and salt in the water, so that the final fried out of the inside also has a taste (pickled friends can not choose because after boiling it will be pickled).

5. You can adjust the crispiness of frying according to personal preference, but be sure to fry it well, sprinkle pepper and salt while it is hot and eat.

6. If you are afraid that it will not be cooked, you can fry it twice. The first time it was fried until it was almost cooked. Serve a little cool, then fry a second time until golden brown. This way the inside is cooked, and the outside is not charred.

First, if you want to make fried chicken thighs fragrant and crispy, there are clever tricks.

First, wash the chicken you bought, drain it and put it away.

In the second step, the chicken thighs are marinated overnight using a sauce, which is done to give the thighs more flavor.

In the third step, the marinated chicken thighs are dipped in breadcrumbs and fried in an oil pan, and the fragrant and crispy chicken thighs are fried.

The method is very simple, as long as the main sauce is the preparation, there may be certain differences in each place, or their own preferences are different, and the sauce is made differently.

2. In addition, you can adjust the crispiness of frying according to personal preference, but it must be fried, sprinkle pepper and salt while it is hot and eat. If you are afraid that it will not be cooked, you can fry it twice. The first time it was fried until it was almost cooked.

Serve a little cool, then fry a second time until golden brown. This way the inside is cooked, and the outside is not charred. When marinating the chicken thighs, you can make a few small cuts in the chicken thighs to make the chicken thighs taste faster and easier.

3. Practice: 1Prepare the ingredients, wash and chop the chives, onions, green peppers and carrots and set aside. 2.Wash and drain the chicken thighs and chop them into small pieces.

3.Heat a non-stick frying pan, pour oil, stir-fry chives and ginger and serve.

4.Leave the bottom oil and pour in the chicken thighs, stir-fry over high heat;Stir-fry the chicken thighs until slightly charred and pour in cooking wine.

5.Then pour in an appropriate amount of boiling water and sugar; Cover and turn to low heat; After about 3-5 minutes, pour in the dark soy sauce and turn to medium heat. When the brine is not enough, pour in the onion, pepper and carrot, and add some salt.

6.At the same time, add a little salt to the boiling water and pour in the gnocchi.

Through the above introduction, I believe you have a certain understanding of how to fry chicken thighs fragrant and crispy. Whether it's frying chicken thighs at home or opening a store on your own, I believe this can help you. In fact, there are many tips on how to fry chicken thighs fragrant and crispy.

If you want the chicken thighs to be fried fragrant and crispy, you can wash and drain them first, and add a little water while marinating them with the sauce to make the chicken thighs tender and juicy. The marinated chicken thighs need to be steamed in a steamer first, then covered with breadcrumbs and flour, and finally fried in an oil pan twice, the first time it is cooked, and the second time it is fried until the surface of the chicken thighs is golden brown.

If you want the fried chicken thighs to be fragrant and crispy, you need to marinate the chicken thighs in advance, wash and drain the chicken thighs, and add a little water while marinating them with sauce, which will make the chicken thighs more tender and juicy.

The marinated chicken thighs can be steamed in a steamer with boiling water for a while, and after the chicken thighs are steamed, the breadcrumbs and some flour are stirred well, and then the chicken thighs are covered with breadcrumbs and flour.

The processed chicken thighs need to be fried twice in the oil pan, the first time they are fried in the oil pan until the chicken thighs are almost cooked, and then the chicken thighs are put out to cool, and then the chicken thighs are fried until golden brown before being put into the oil pan, and the taste of the chicken thighs will be fragrant and crispy.