How to fry chicken thighs with breadcrumbs is crispy and fragrant

Mom, I'm going home, give me fried chicken legs".

Come back quickly, and this will blow you up ......”

This is the dialogue that I often talked about when I was still working before I got married, and I often talked about it when I played with my mother. Yes, that's me, I still like fried chicken thighs when I grow up, and I already have two children!

Now that I am married and have children, I will change my fried chicken legs for my children to eat. The craft I learned from my mom came in handy. The inheritance of food, from generation to generation, from mother to me, from me to my children, what remains unchanged is family affection, and what remains unchanged is taste.

My mom fried the chicken thighs in the easiest way, which is fragrant and crispy, and I will share it with you here.

The ingredients you need are: chicken thighs, fried flour, breadcrumbs, pepper, and chicken bouillon. If you have to ask what else is the secret ingredient, it is that you need to have a loving heart!

If you look at the fried chicken thighs in the finished picture, they really have a fight with the fried chicken thighs sold in the leisure bar outside!

All of them are golden in color, crispy and delicious, crispy on the outside and tender on the inside.

A child's favorite, you can do it at home. Learn to make it for children and make your own taste.

Specific method: 1. Wash the chicken thighs and marinate them in advance with pepper chicken essence to taste.

2. Add some water to the fried powder and stir into a paste, pour in the chicken thighs and mix well.

3. Wrap breadcrumbs and dipped chicken thighs in fried flour paste and wrap them in breadcrumbs.

4. Fry in the oil pan until golden brown.

Fried chicken wings are also prepared in the same way.

Wrap the breadcrumbs and fry them.

You see, fry it until it's golden brown like this one and you can get out of the pan.

Breadcrumbs can be used to fry chicken thighs, and the fried chicken thighs taste quite delicious, but in the process of frying, people must pay attention to the heat problem, if the fried heat is not right, it will make the fried chicken thighs taste some deviations, and the taste is not so crispy, and the number of eggs is also quite particular, probably only about two eggs can be put in to achieve the purpose of cooking.

1) Cut the raw chicken thighs, shape the bones into handles, cut the tendons with the tip of a 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 for about 15 minutes on high heat for about 15 minutes, and remove them when they are golden brown, dip them in pepper and salt to eat.

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 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.

Fried chicken thigh is a kind of food fried with bamboo shoots, chicken thighs, eggs, flour, and chicken as the main ingredients, vegetable oil, cooking wine, salt, wet starch, monosodium glutamate, green onion, ginger, pepper and salt. It has the characteristics of golden yellow and gorgeous color, and the chicken is charred and tender and palatable.

Crispy chicken thighs, a specialty. It is made with broiler chicken, green onion, garlic2, malt paste, white vinegar, water, salt and pepper powder, salt, soy sauce, white pepper, rice wine, etc. The method is simple, crispy and delicious, and nutritious.

It is good to use low-gluten flour, so that the fried chicken thighs are crispy and delicious, and they are relatively non-greasy. Fried food has a sinful appeal to people, on the one hand, you know that eating it will make people fat and calorie crazy**, on the other hand, its aroma and taste are so tempting that just smell the taste will be very appetizing.

Do I come to your fried chicken thighs with flour or bread? Kang Hao I think when we fry chicken thighs, we use breadcrumbs, and it is good to fry them with breadcrumbs, so after frying the chicken thighs, dip them in breadcrumbs and order bread. The chicken thighs fried by Ocon are very delicious. The chicken thighs are crispy on the outside and tender on the inside, and they are very delicious.

I think it's better to use breadcrumbs when making fried chicken thighs, because the effect of breadcrumbs is very good, and it will also make the fried chicken thighs look very good, and at the same time, it tastes very good.

I think it's better to use breadcrumbs to fry chicken thighs, because the chicken thighs fried with breadcrumbs are crispier, crispier and more delicious.

Both should be used, first with flour to wrap a layer, then with breadcrumbs to wrap a layer, then under the hot oil to fry, fried twice to be golden color.

Flour is needed to fry chicken thighs, but breadcrumbs are also needed, not which one is better, but both things are needed, first with a layer of flour, then a layer of egg wash, and then a layer of breadcrumbs.

It is definitely good with breadcrumbs.

If you want to fry the chicken thighs, you should still wrap them in breadcrumbs to make them crispy.

Coated in a layer of flour and then coated with a layer of breadcrumbs, it is crispy and delicious.

Flour or breadcrumbs for fried chicken thighs, there are also breadcrumbs for flour, and breadcrumbs are used, depending on which one you choose, which one you prefer to use.

The delicacy of fried chicken thighs is crispy on the outside and tender on the inside, and there is a slow gravy when you bite into it. The meat of the chicken thighs is soft and has a layer of chicken skin, which is perfect for deep frying. The texture of the breadcrumb wrap is different from the taste of the flour, and it is more crispy after swelling, and the chicken thighs are fried.

Ingredients: chicken thighs, ginger, breadcrumbs, flour, cornstarch, eggs, salt, oil.

Step 1: Handle the chicken thighs.

Choose fat chicken thighs, not the calves at the base of the wings. Soak the chicken thighs for 20 minutes to remove the blood, too long to soak in water will affect the taste. Make two or three knife marks on the chicken thighs, or cut the tip to make it flower-shaped, so that the chicken can add more flavor.

Cut the ginger into strips, sprinkle cornstarch and a small amount of salt on the chicken and massage it for two hours.

Step 2: Wrap the outer skin.

Prepare three bowls and place them with flour, beaten egg mixture, and breadcrumbs. Sprinkle a pinch of black pepper over the breadcrumbs. Coats the marinated chicken thighs in flour, then rolls them in an egg bowl and finally rolls them in the breadcrumbs.

Shake off the excess breadcrumbs so that the crust is not too thick.

Step 3: Deep-fry the chicken thighs.

Pour the amount of oil into the pan to submerge the chicken thighs. Heat until the chopsticks are inserted into the small bubbles, place the chicken thighs at intervals, and remove when both sides are golden brown.

Step 4: Re-fried.

When the oil temperature rises, put the chicken thighs in again. If the skin is fried twice, the crust will be crispier, and the fat will be forced out, so it will not be greasy when eaten. When the chicken thighs become darker, remove them and place them on blotting paper.

Isn't it very easy to make delicious chicken thighs in four steps? The skin of the chicken is fried until crispy, and the breadcrumbs particles make the crust even crispier. The gravy inside is well preserved, and the taste is not dry at all.

The chicken and skin are already flavorful after marinating, and they are already very delicious without dipping in sauce.

Wrap the chicken thighs in the order of eggs, cornstarch, eggs, and breadcrumbs before placing them in a hot pan. After frying it once, take it out and let it cool and fry it a second time, and the chicken thighs that come out of this way are fragrant and crispy. Pay attention to the time to fry the chicken thighs, otherwise the flour and breadcrumbs on the chicken thighs are easy to fry and turn black, which will affect the taste when eating.

Why are the chicken thighs in fast food restaurants better than those made by yourself:

Deep-frying is one of the traditional cooking techniques. Many people have tried to fry their own chicken thighs, but even after reading all the private experiences on the Internet, it is still difficult to fry the crispy and delicious taste of a fast food restaurant.

The final result of frying is affected by a variety of factors, such as the recipe of the batter, the type of oil, the temperature of the oil, the time of frying, and so on.

The selection of each ingredient, recipe, and operating conditions of fried chicken in fast food restaurants have been repeatedly explored and optimized by researchers, and the best parameters have been summed up, which are fixed and strictly implemented.

And most ordinary foodies just imitate the process of other people's fried chicken thighs, the specific ingredients, paste recipe, oil temperature, time, etc., are quite arbitrary. Our DIY, a little worse here, a little worse there, and the final result is far from the same.

Marinate the chicken thighs and wrap them in egg mixture, and finally sprinkle them with breadcrumbs and fry them in a pan to make delicious fried chicken thighs. As long as the steps are right, here are the steps:

Step 1: Wash the chicken first, then blanch the cleaned chicken thighs in water.

Step 2: Add the chicken thighs with fried chicken wings powder, then add a spoonful of cooking wine and a spoonful of soy sauce and stir evenly. Mix well, wrap in plastic wrap and refrigerate overnight or for six hours.

Step 3: Prepare two bowls, one with breadcrumbs and the other with egg mixture, take out the chicken thighs and wrap them in egg wash first, first with breadcrumbs and then with egg wash.

Step 4: After the chicken thighs are wrapped, pour oil into the pan and wait until the oil boils. Once the oil is boiling, immediately put the wrapped chicken thighs in the pan and fry them. There should be enough oil in the pan.

Step 5: Observe the raw and cooked chicken thighs according to the situation, after the chicken thighs are fried, scoop up the chicken thighs, control the oil first, then put them on the plate, and finally sprinkle with chili powder or black pepper.

Precautions

The heat of fried chicken thighs should be controlled, and the heat should not be too urgent or too small. If you are too anxious, it is easy to fry the chicken thighs, and if you are too small, the oil temperature will not be high enough, and the breadcrumbs on the outside will be cooked and the meat on the inside will not be cooked.