How to fry chicken thighs to be fragrant and crispy

The crispy fried chicken thighs are fragrant and crispyIngredients:

2 chicken thighs, 1 tbsp crispy pulp, appropriate amount of water, 50g sliced onion, 50g green onion, 2 sliced ginger, 1 tsp light soy sauce, 1 tsp rice wine, 14 tsp chicken broth mix, small amount of black pepper.

Method:

1. Wash the chicken thighs, marinate all the ingredients for about 20 minutes until flavorful, and set aside.

2. Mix the batter with crispy powder and water, and then mix well with the chicken thighs to coat the surface of the chicken thighs with a thin layer of batter.

3. Pour 1 2 oil into the pot, heat the oil pan, and then put the chicken thighs wrapped in batter into the oil pan, then turn to low heat and fry for about 4 minutes, and then turn back to medium heat and fry for about 1 minute until the appearance is golden brown.

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.

You can try it with frying or boiling it.

I hope my experience and advice will be helpful to you.

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.

Ingredients: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!

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 with 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.

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.