How do you make fried chicken thighs crispy on the outside and tender on the inside?

Ingredients: Chicken thighs, green onions, ginger, pepper, oyster sauce, salt, cooking wine, sugar, flour, starch, custard powder, eggs.

Production steps: Step 1: Soak the chicken thighs in water to soak out the blood inside, fully clean them, and tie the small holes with a toothpick, so that it is convenient to taste. After all the holes are tied, take them out and squeeze out the water, and put them in a plate for later use.

Step 2: Put the chicken thighs into a large basin, then add green onion and ginger slices (a little more to remove the fishy smell), and then add an appropriate amount of salt, cooking wine, pepper, and sugar to taste.

Step 3: Wash your hands, mix well, and marinate for 30 minutes to let the chicken thighs fully absorb the flavor. During the marinating process, it is necessary to stir more so that the chicken thighs can fully and evenly absorb the flavor.

Step 4: Prepare a large bowl, add dry flour and dry starch in a 1:1 ratio to the bowl, add a little custard powder to enhance the flavor, and then stir well with a spoon; Crack two eggs in a bowl and stir well with chopsticks.

Step 5: Take out the marinated chicken thighs, wrap them in a layer of flour first, and grasp them tightly with your hands; Then wrap it in a layer of egg liquid, wrap it in a layer of flour, and grasp it with your hands again to press it tightly; Then coat the flour again with a layer of egg wash, then a third layer of flour, and use the same method to press the flour firmly. Finally, shake off any excess flour from the surface and place on a plate for later use.

Step 6: Heat the pan well, then add cooking oil, heat the oil to 40% hot, add the chicken thighs, turn on medium-low heat and fry slowly. Don't move the chicken thighs immediately after they are in the pan, and after the skin is fried until it is set, turn it slightly with a spatula so that it is heated evenly.

Fry for about 15 minutes, until the chicken thighs are cooked and fried thoroughly, at which point the chicken thighs have been fried until crispy and golden.

Step 7: Continue to fry the chicken thighs on low heat until they are almost ready, and then fry them on high heat for about a minute to make the chicken thighs more crispy. After frying, remove it with a colander spoon, control the dry oil and put it on a plate, sprinkle some cumin powder or chili noodles while it is hot, and you can eat!

Key points of production:

1.During the process of marinating the chicken thighs, please stir more often, so that the chicken thighs can evenly absorb the flavor.

2.When frying the chicken thighs, choose new oil, and then put the chicken thighs in the pan at a low oil temperature.

In this way, the fried chicken thighs are crispy and crispy on the outside, and the meat is tender and tender, not enough to eat, and the taste is not inferior to the ones bought outside. Do it yourself, you can also make your own crispy chicken thighs, with beer, cool and crooked!

Ingredients: 8 chicken wings, appropriate amount of breadcrumbs, 2 tablespoons of chili powder, 2 tablespoons of salt and pepper, 1 tablespoon of cumin powder, about 2 grams of salt, 5 tablespoons of water, half a piece of ginger, appropriate amount of flour, 2 eggs.

1. We first wash the chicken wing roots, and then soak them in cold water for a morning, so that the blood can be better spit out, which can play a role in removing the fish. After soaking, cut the chicken wings on the front and back with a knife to make it easy to marinate and taste.

2. Then pour 2 tablespoons of chili powder, 2 tablespoons of pepper salt, 1 tablespoon of cumin powder, 2 grams of salt, shredded ginger and 5 tablespoons of water into a large bowl, and mix well with the chicken wings. As a reminder, the spoon used in the seasoning here is the size of our usual meal.

3. After mixing evenly, pour the chicken wings and seasonings into the fresh-keeping bag, seal the mouth of the fresh-keeping bag, send it to the refrigerator and marinate overnight.

4. After the chicken wings are marinated, we will process the next ingredients, pour the flour into the bowl, add an appropriate amount of pepper, salt and cumin powder, stir and mix evenly.

5. Then throw the marinated chicken wings into the flour bowl and let it evenly coat the flour on both sides.

6. Then throw the chicken wings into the beaten egg bowl and let the whole body be covered with egg wash.

7. After wrapping the egg mixture, throw it into the breadcrumb bowl, so that it is covered with breadcrumbs, when sticking to the breadcrumbs, it is best to press it with your hands, so that it will be wrapped tighter, and it will not fall off easily when frying.

8. Pour half a pot of oil into the pot, heat the oil temperature over medium-low heat, when the oil temperature is heated to 6, turn to low heat, fry the chicken wings in the pan, remember to turn the lower two sides from time to time when frying, so that it is heated evenly. Fry on low heat for 10 minutes and then remove it, and when the oil temperature rises to the highest again, throw the fried chicken wings into the oil pan again, fry for about 3 minutes, and then remove them.

9. The finished product, the chicken wing root is too fragrant to fry like this.

How do you make fried chicken thighs crispy on the outside and tender on the inside? First of all, we can marinate the chicken thighs with a knife, cut the chicken out of a few small diagonal incisions, and place some salt seasoning for marinating. This delay will make the muscles more tasty, flavorful, and tender.

Not only should the chicken be fresh, but also make the chicken good, and the flavor must be exhausted during the marinating process. Then the chicken thighs are wrapped in breadcrumbs, flour and eggs, so that the fried is charred on the outside and tender on the inside, which is very bright and delicious. Okay, why doesn't the chicken thigh go with something else?

So you can't fry chicken thighs and fry things like dregs, you can also fry some potatoes. The fried fries are like a restaurant, you can buy some tomato sauce, and the tomato sauce is dipped in it, which is very flavorful. You can also fry some even vegetables wrapped in a little noodles, the fried pickles are particularly delicious, you can fry the eggplant, the eggplant is also very flavorful, the braised eggplant made is also good, the fried meat is fried, the taste is also very fragrant, so have you learned?

From some small details, I found that the taste of the food can be different, so I personally think that stewing a chicken soup is the most labor-saving and effortless, which is very good.

When frying chicken, the oil temperature is 70% hot, and it can be fried over medium-low heat. The heat will cause the skin to burn and the inside of the chicken to be undercooked. The fried chicken is blotted with blotting paper to remove excess oil, and can be served with tomato sauce or dead cumin powder.

When the fried chicken is stored, it can be sealed in plastic wrap and refrigerated so that it can be stored for about two days.

Ingredients: 500g chicken wings, 50g Orleans powder, 1 piece of ginger, 5 cloves of garlic, 2 chives, 50g crispy fried chicken broth mix, 50g flour, 1 egg, 1 tablespoon black pepper.

Here's how to do it:

Step 1: After the chicken wing root is cleaned, first scratch some knife flowers on the surface of the chicken wing root to facilitate the flavor, put it into a large basin after scratching, put in ginger, onion and garlic, put in 50 grams of Orleans powder, put in 1 tablespoon of black pepper, and then wear a glove, grasp it well with your hands, and let it marinate for 2 hours to taste.

Step 2: Put 50 grams of flour in a large soup bowl, add 50 grams of crispy fried chicken powder, beat 1 egg, add 1 tablespoon of black pepper, add 1 diudian salt, add half a bowl of water, and stir well until there is no dry powder.

Step 3: After the chicken wing root is marinated, first wrap it in a layer of thin batter, then a layer of dry starch, then wrap it in a thin batter, then wrap it in dry starch, shake it lightly after wrapping, shake out the scales, and then let it moisten a little, which can prevent the oil from getting dirty when you get out of the pot!

Step 4: Put in the wide oil from the pot and heat it, when the oil temperature is 5 hot, fry the chicken thighs in the pot, and fry them slowly over low heat throughout the whole process, so that the chicken thighs can be fried. After frying, take it out, control the dry oil and eat it with wide oil.

Such a crispy on the outside and tender on the inside, delicious and satisfying [fried chicken thighs] is made, friends who like this food, just follow along and try it, to ensure that this taste will not disappoint you.

Ingredient breakdown. Chicken thighs, soybean oil, flour, corn starch, breadcrumbs, eggs, white wine, light soy sauce, ginger, sugar, baking powder.

1. Soak the chicken thighs for 2 hours and change the water twice to remove the blood.

2. Drain the water, add white wine, light soy sauce, ginger slices, half a teaspoon of sugar, mix well and submerge for 10 minutes.

3. Steam in a pot for 2o minutes.

4. After steaming, drain the soup, add flour, cornstarch, a little baking powder, a little salt, add some water, and grasp well with your hands.

5. Crack 2 eggs into a bowl, put the breadcrumbs into the bowl, dip the chicken thighs in the egg mixture, roll on the breadcrumbs, put them all at once, wrap them all and put them on the plate.

6. Heat the oil to about 7o degrees and put in a chicken leg first, try the oil temperature, the chicken leg can be shaped and the oil temperature is enough, and the chicken leg is set and taken out. Raise the oil temperature slightly, put all the chicken thighs together and turn off the fire, take out all the chicken thighs after they are set, and heat the oil temperature to put all the fried chicken thighs into it, and fry it until golden brown.

Steps: Step 1: Add oyster sauce, light soy sauce, black pepper, cured meat powder, salt, and cooking wine to the chicken thighs and marinate for two hours.

Step 2: Beat the eggs, starch and breadcrumbs.

Step 3: Dip the chicken thighs in starch first, then in egg liquid, and finally in breadcrumbs.

Step 4: Heat the oil until it is 50% hot, put in the chicken thighs dipped in breadcrumbs, fry and remove.

Step 5: Start eating.

Wash the chicken thighs and drain the water.

Then use a bamboo skewer to make a lot of small holes in the chicken thighs, because the chicken thighs are very thick, which helps the chicken thighs absorb the flavor.

Put the chicken thighs in a larger container, add green onions, chopped ginger, add 2 tablespoons of cooking wine, half a tablespoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of pepper and marinate for 20 minutes.

Prepare 2 beaten eggs, some starch, breadcrumbs.

5. Marinated chicken thighs are first coated with a layer of starch, then dipped in a layer of egg wash, and finally coated with a layer of breadcrumbs.

6. Add oil to the pot, add the chicken thighs when it is hot, change the heat to low, and fry slowly.

7. After one side is golden brown, turn over and fry the other side, because the chicken thighs are relatively large, so each side is fried for about seven minutes, about 15 minutes, and then you can take it out.

---Crispy Fried Chicken Thighs"--

Main ingredients: 10 chicken thighs.

Seasoning: 1 packet of Orleans marinade, 1 spoonful of salt, 1 handful of chives, 1 piece of ginger, 2 tablespoons of cooking wine, appropriate amount of starch, appropriate amount of breadcrumbs, half a pot of cooking oil.

Duration: 40 minutes.

--Procedure》--

Step 1 Prick the small holes, wash the chicken thighs, and use a toothpick to tie the small holes vigorously, this step is to better absorb the flavor when marinating.

Tie the chicken thighs with small holes.

Step 2 Marinate, add a package of Orleans marinade, a spoonful of salt, a handful of chives, 5 slices of ginger, 2 spoons of cooking wine to the chicken thighs with small holes, mix evenly with your hands, and marinate for more than three hours. One pack can marinate a catty, and mine is more than a catty, so salt and other seasonings are added. If you like Orleans marinade, click to enter, there is a discount.

Step 3 Prepare for frying, when the marinating time is up, let's prepare a small bowl, pour in the appropriate amount of starch, pour in the sauce from the marinated chicken thighs, and stir into a thicker paste. Add breadcrumbs to a plate and set aside.

Preparation. Step 4 Start frying by rolling the chicken thighs in the starch batter, then in the breadcrumbs and placing them on a plate. Pour half a pot of oil into the pan, heat the oil to 5 percent, add the chicken thighs dipped in breadcrumbs, and fry them slowly over low heat.

The chicken thighs are deep-frying.

Step 5 Remove the oil, fry until the surface is golden brown, then remove the oil, and then fry the next pot. After all the frying is done, heat up the oil pan, add the chicken thighs and fry them again, remove them and put them on a plate.

Fried chicken thighs.

Step 6 The finished picture, the golden and crispy fried chicken thighs are made, and one of the ten chicken thighs is missing before the photo is taken, and it is served to the table, and it is an instant disc.

How do you fry chicken thighs crispy and tender?

1 Defrost the supermarket-bought chicken thighs and set aside.

2 After the chicken thighs are thawed, put in the pot under cold water, add peppercorns, star anise and other ingredients, skim off the foam after boiling, and then cook.

After 3 minutes, remove the pot to control the water, put two eggs in a bowl and beat them for later use.

4 Place the breadcrumbs in a bowl or plate.

5 Dip the boiled chicken thighs in the liquid and coat them with breadcrumbs.

6 Put it in a hot oil pan and fry it until golden brown, and then re-fry it to finish.

Tips: If you want to fry the chicken thighs out of the crispy outside and tender inside, the reason is that the fried chicken is made of starch, flour, salt and other seasonings in a certain proportion, if there is no fried chicken bread, you can also mix the cornstarch and flour according to the ratio of 3:1, add a little salt and stir evenly.

The home-cooked recipe for fried chicken thighs that are crispy on the outside and tender on the inside is:

The first step is to marinate the chicken thighs. Cut the cleaned chicken thighs on a few knives, put them in two bowls, bought 7 chicken thighs today to make two flavors, add light soy sauce, oyster sauce, pepper, salt, five-spice powder, green onion, ginger, cooking wine to the two bowls, add an appropriate amount of Orleans marinade to one of the bowls, stir well, seal and marinate with plastic wrap for more than two hours (the longer the marinating time, the easier it is to absorb the flavor), so that the chicken thighs can better absorb the flavor.

The second step is to adjust the crispy paste. The crispy paste is made of flour and starch, in a ratio of 1:1, add 300 grams of flour and 300 grams of corn starch (sweet potato flour and potato flour are acceptable) to a bowl and mix well.

Take out half of the mixed powder and put it aside for later use, add a small amount of water to the remaining mixed powder in the bowl, stir it into a dough flocculent shape by hand, and then continue to add water and stir it with your hands to make the flour stronger, and grab it with your hands to have a drawing state (this step should be added with a small amount of water many times, and look at the state of the batter), so that the crispy paste is done.

The third step is to coat the chicken thighs.

Pick out the green onion and ginger from the marinated chicken thighs, control the dry juice, put the chicken thighs into crispy paste to make the chicken thighs all over the body with batter, and then put them into the spare mixed powder and cover them with dry mixed powder (the chicken thighs must be covered with dry mixed powder, be sure to be full and evenly dipped in. In this way, the skin of the fried chicken thighs will have a layer of crispy skin and taste crispy.

Step 4: Fry the chicken thighs. Put more oil in the pot, insert chopsticks to bubble about 50% of the oil temperature, put the chicken thighs into the pot and fry, do not turn them after the pot, let them set first, change to medium and low heat to fry for about 8-10 minutes after shaping, keep turning during the frying process, so that the chicken thighs are evenly heated, and use chopsticks to pierce some small holes in the chicken thighs to heat them evenly.

In this way, the fried skin is slightly yellow, and the oil temperature rises and is re-fried in the pot, fried until golden brown and removed, and sprinkled with chili powder cumin powder according to personal taste.