How chicken thighs are fried, how chicken thighs are fried

If you want to know how to make fried chicken thighs and how to make fried chicken thighs delicious, just follow us to learn.

1. Fried chicken thighs.

Ingredients: chicken thighs, chicken wings, flour, breadcrumbs, light soy sauce, salt and sugar, cumin powder, Sichuan pepper powder, pepper powder.

Method:1Chop the chicken thighs into 2 portions (you can also use chicken wings), then release the light soy sauce, sugar and salt, pepper, cumin powder and peppercorns, mix well and marinate for 20 minutes.

2.Each piece of chicken is coated in flour, dipped in egg wash (with a little salt) and then breadcrumbs.

3.Heat the oil for 5 hours, fry the chicken over low heat, and fry until golden brown on both sides. Take it out and let it cool, turn the oil to high heat and fry it again for 1 minute to force out the oil, and then put it on a dish covered with oil-absorbing paper to finish.

4.Done, eat while hot!

Tips: Be sure to fry the meat over low heat so that the meat is cooked.

2. Thin-skinned fried chicken thighs.

Ingredients: chicken thigh, low-gluten flour, corn flour, olive oil, salt and pepper powder, green onion, ginger, garlic, five-spice powder, salt, water, rice wine, sugar.

Method:1Wash the chicken thighs and set aside.

2.Place all seasonings and water in a blender.

3.Beat into juice.

4.Strain the beaten juice and set aside.

5.Cut a few knives on the inside of the thigh for more flavor, but don't cut through.

6.Immerse in the sauce for 30 minutes.

7.Prepare the frying powder, pour all the ingredients (except the oil) into a container, mix well and set aside.

8.Prepare the oil in a pan and bring the oil to a warm heat over medium heat.

9.Coat the chicken thighs with fried flour inside and out, and shake the drumsticks slightly to remove any excess flour.

10.Put the chicken thighs in a frying pan, turn to low heat and fry slowly, about 5 minutes on each side; Turn the heat to medium to increase the oil temperature, force out the oil, until the surface of the chicken thigh is golden and crispy, and remove it.

11.Drain and serve.

Tips: 1. When frying, be sure to fry slowly over low heat, otherwise, the outside will be pasty and the inside will not be cooked.

2. The amount of fried powder can be used according to your own situation, and the amount is relatively large, and it is convenient to wrap it.

3. The fried chicken is crispy on the outside and tender on the inside, and it is delicious.

3. Crispy fried chicken thighs.

Ingredients: chicken thighs, corn starch, flour, eggs, ginger, green onions, black pepper, salt and pepper, cooking wine, salt, chicken essence, white pepper, garlic cloves.

Method:1Wash and drain the chicken thighs, poke many small holes in the chicken thighs with bamboo skewers, wash and shred the ginger and green onions, and mash the garlic cloves into garlic paste for later use.

2.Marinate the chicken thighs with salt, cooking wine, ginger, green onions, garlic, black pepper, white pepper and a small amount of cornstarch for 3-5 hours.

3.Mix the cornstarch and flour 1:4, add an egg, black pepper, pepper salt, a small amount of salt and an appropriate amount of water, and beat well, not too thin so that the viscosity is just right to ensure that the chicken thighs are wrapped.

4.Remove the seasoning from the marinated chicken thighs and put them in a thick layer of beaten flour.

5.Pour enough oil into the pan, add it to the heat until it is 7 percent, then put the chicken thighs into the pan again with flour before putting them in the pan and fry them for 20 seconds.

6.Turn on medium-low heat in the pot, put the chicken thighs into the pot again and fry them until the chicken thighs are cooked and golden brown.

Prepare the chicken thighs, clean the chicken thighs, blanch them in a pot, and then wrap the chicken thighs in egg wash and fry them in the pot. Delicious and particularly crispy.

How do you fry chicken thighs? If you want to fry the chicken thighs, first marinate the chicken thighs, and then you can hang the batter and then fry them, so good.

To squeeze the juice on the chicken thighs and taste delicious, first cut the chicken thighs in half. If the chicken thighs are small, they can also be left uncut and marinated evenly with seasoning. When the oil is boiled, fry slowly over low heat, and re-fry twice.

How to fry your legs, you can put some egg whites on the surface of the chicken thighs, and then put them in the pan to fry them.

The method of fried chicken thighs is actually not difficult, first of all, we need to prepare 8 chicken thighs, 1 egg, 50g of starch, appropriate amount of green onions, appropriate amount of sugar, 200 grams of breadcrumbs, 50g of flour, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of soy sauce, and appropriate amount of Sichuan pepper powder. First of all, you should add water to the pot, then choose to put in the cleaned chicken thighs, then add ginger slices, green onions, cooking wine to marinate, and wait until the water boils to boil for about 15 minutes. Wait until 8 mature knife mountain fire sea, and then the blanched chicken thighs to control the moisture, then choose to add salt, soy sauce, sugar, pepper powder, ginger slices, green onion segments in the basin, marinate for two hours to taste, for the marinated chicken thighs can be wrapped in batter to eat, and flour, starch, eggs, plus an appropriate amount of water to prepare the whole egg batter, so that you can prepare the whole egg batter, we marinate the chicken thighs and wrap the batter on it, and then we choose to wrap the breadcrumbs, in which to put in the hot oil pan, Fry the chicken thighs until golden brown.

How to marinate fried chicken thighs.

When making fried chicken thighs, we need to take the gear to pickle, first of all, we need to prepare the pickling materials, the marinade is that we need to prepare salt, sugar, monosodium glutamate, pepper, fennel, cumin, pepper, cinnamon, white coque, cloves, comfrey, onion, chives, shallots, ginger, garlic, coriander, parsley, carrots, light soy sauce, white wine.

When marinating fried chicken thighs, first of all, we have to soak the chicken thighs in water for half an hour, and after cleaning, we can use a knife to cut a few knives on them, and then it is convenient for us to marinate and taste. Then add salt and cornstarch to it, and at the same time, grasp the ginger shreds well and marinate for more than two hours. Add water to the pot, and at the same time need to put the cleaned chicken thighs in it, then add ginger slices, green onions, cooking wine and water, cook for about 15 minutes and wait until 8 is ripe and disappear, and then dry our blanched chicken thighs, and then put them in a basin, we need to add salt, soy sauce, sugar, pepper powder, ginger slices, green onions, marinate for two hours to make the chicken thighs completely flavorful, at this time, the marinated chicken thighs can be wrapped in batter and start frying.

Wash the chicken thighs, draw a few knives on the chicken thighs, so as to absorb the flavor, then pickle, put cooking wine, a little salt rotten Xun, put five-spice powder, pepper, marinate for half an hour, and then wrap it in flour or breadcrumbs, put it into the oil of seventy percent oil temperature and start frying in this pot, until the chicken thighs are yellow and can be fished out to control the oil, and then fry them again, a plate of chicken thighs that are charred on the outside and tender on the inside, fragrant and crispy chicken thighs are fried.

1.Wash the chicken wings and put them in a large bowl, add cooking wine and pepper and mix well, then add fried chicken powder and a little water and mix well, so that the chicken wings are coated with a layer of paste.

2.Place the flour on the cutting board, place the battered chicken wings in the flour and roll them with dry flour, and gently press the chicken wings to make the flour more firm.

3.Put oil in the pan and boil it until it is hot to 6 (put the chicken wings into oil-dense bubbles), shake off the excess floating powder on the chicken wings, and then put it in the oil pan and fry it over low heat for about 3 minutes until the appearance is golden and crispy (you can pierce the chopsticks into the wings, and no blood comes out is cooked).

Food Tips:

1. Marinate the chicken thighs in advance to make the chicken thighs more flavorful.

2. There is a certain amount of salt in the fried chicken powder, so don't put too much salt when marinating.

3. In the process of frying, use medium heat, too much heat is easy to cause the outer skin to be fried old, and the inside is not fried.

Crispy chicken thighs with delicious beer are simply a delicacy of life, and with the above methods of fried chicken thighs, we believe that you can also make very delicious fried chicken thighs as long as you do it yourself. This not only satisfies your own mouth, but also can be shared with friends and family when they visit.

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

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.

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.

Material: Submerged:

Chicken wings. 20 wines. 1 tablespoon.

Barbecue sauce. Appropriate amount of soy sauce. 1 tablespoon.

Cream. Appropriate amount of oil. 1 4 tsp.

tabasco...Amount.

Method: 1 Wash and dry the chicken wings, and submerge them for about 30 minutes until they taste and set aside.

2 Pour 1 2 pots of oil into the pan, heat over medium heat, and then fry the chicken thighs in the oil pan for about 30 seconds to 1 minute.

3 Place the chicken wings in recipe 2 flat on a baking sheet, coat the surface with an appropriate amount of barbecue sauce and cream, and bake in the oven for about 15 to 20 minutes.

Remark. Why is this chicken wing translated as spicy chicken wings?

The most important thing is to eat this chicken wing, which is to sprinkle it with spicy and spicy tabasco chili sauce before eating, and it is important to note that other chili sauces are not suitable for spicy chicken wings except tabasco chili sauce.

I went to the Internet to see a lot of them, everyone's tastes are different, depending on what you like.

Hello! The chicken thighs must be fried by cutting the chicken thighs next to them a few times, then dipping them in starch, and finally frying them in an oil pan, so that the flavor comes out.

Fry in oil, bring the oil to a boil, wrap the chicken thighs in the pan, fry until golden brown, and the tiger skin is out of the pan.

If you want to fry the chicken thighs, first of all, steam the chicken thighs, then wash the chicken thighs, then put in this appropriate amount of salt and then put them in the salad oil to fry them, which is fine, and after frying, put in the fried chicken manure and other seasonings.

How to fry chicken thighs, wash the chicken thighs back, soak them in cooking wine, peppercorns, spices, and ginger slices in a little soy sauce to taste, wrap them in half with noodles and starch, and fry them in oil so that they taste delicious.

1.Don't fry the chicken thighs too high, otherwise they won't be crispy enough.

2.Don't let the oil in the chicken thighs drip down, but turn it at the right time to let the oil roll on its surface, so that you can achieve the effect of frying the chicken thighs in oil and avoid burning.

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

4.Marinate for one night.

5. Flour: starch is prepared according to the ratio of 1:3, pure flour can not be used, water is not added, dry powder is used, that is, the marinated chicken thighs are thrown into the dry powder and wrapped in a layer and then put in the oil pan.

6.If you are afraid that the fried will not be cooked, you can boil it in water before, so that most of the oil in the chicken wings will be cooked.

7.When frying, the oil is 6 into a hot heat and put the chicken wings, medium and low heat, the boiled chicken wings do not like to splash oil so much during the frying process.

8.If you don't boil it, you can try frying 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.

Ingredients: 300 grams of chicken thighs, 1 egg, appropriate amount of starch, 500 grams of cooking oil (actual consumption of 50 grams), 2 teaspoons of soy sauce, cooking wine, pepper, refined salt, 1 tablespoon sugar.

Method:1After washing the chicken thighs, marinate them in soy sauce, cooking wine, pepper and sugar for 20 minutes, then mix well with egg whites and dip in starch;

2.Heat the cooking oil and fry the marinated chicken thighs until golden brown.

Method:1Wash and drain the chicken thighs, make a few cuts with a knife and put them in a bowl, add salt, cooking wine, cumin powder and marinate for 2 hours.

2.Put a little salt, flour and starch into a large bowl and mix well, add an appropriate amount of water to make a paste, and then beat in the eggs and stir evenly to make an egg batter.

3.Evenly coat the marinated chicken thighs in egg batter and then coat them with a layer of breadcrumbs4Heat enough oil in a pan, add the chicken thighs, fry over medium-low heat until the surface is golden brown and crispy, remove and drain the oil.

Marinate and then fry and you're done.

Preparation of crispy chicken thighs with fish flavor.

The chicken thighs are thick and not easy to taste, but here it is not difficult to make the chicken thighs delicious, and it is not inferior to the fried chicken thighs in Western restaurants. Let's take a look at the finished fish crispy chicken thighs, which are full of color, flavor and flavor, and very attractive.

Prepare two chicken thighs as the main ingredients, and the auxiliary ingredients include green onions, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dried red pepper and Sichuan pepper, flour, baking soda, dry starch, and salad oil.

Remove the bones from the chicken thighs first, and then punch a flower knife on the chicken thighs, so that the chicken thighs can better absorb the flavor during the marinating process for a while. After beating the flower knife, put cooking wine, Sichuan pepper, dried red pepper, ginger and shallots and salt on the chicken thigh meat and marinate for 20 minutes, one is to make the chicken thigh meat better flavored, and the other is to remove the fishy smell on the chicken thigh.

When marinating chicken thighs, you can come to the batter, pay attention to the ratio of flour and dry starch is 2 to 1, then add a little baking soda, stir gently with water, beat into a paste, and the batter can flow into a line on the chopsticks. Finally, add a little salad oil to the batter so that it will be crispier and crispier.

Next, put the marinated chicken thighs into the steamer and steam them for about five minutes. After the chicken thighs are steamed, prepare to fry them in the oil pan, put the cooked chicken thighs into the batter and wrap them evenly before frying, and then put them in the pot when the oil temperature reaches 8 percent hot, and when the chicken thighs are fried to golden brown, take them out and slice them with a knife, and put the cut meat slices into the plate.

Let's make fish sauce, put the green onion, ginger and garlic into the oil pot and fry until fragrant, then put in the pickled chili, salt and sugar, cooking wine and vinegar, stir-fry a few times, for the beauty of the dish, you can remove the slag, and then add water starch, stir well and pour the beaten fish sauce on the chicken thigh.

Crispy and delicious, sweet and sour and slightly spicy fish-flavored crispy chicken thighs are ready.