How to make and how to fry crispy chicken? How should crispy fried chicken be cooked?

After learning that you don't need to go to K's house and M's house to buy it, you can easily do it yourself. The specific method of crispy and juicy fried crispy chicken is as follows:

1. Materials:4 chicken wings, 3 chicken thighs, 5g salt, 10g chili powder, 50g fried chicken powderSecond, the specific approach:1. Wash the chicken wings and chicken thighs first, then take a large basin of chicken wings and chicken legs and dry them to prepare.

2. Then find a clean plastic bag and put the chicken wings and drumsticks in it, and then add salt.

3. Add paprika.

4. Shake it, seal the plastic bag, and put it in the refrigerator for 1 hour.

5. Put in the fried powder in a new basin.

6. Then add the secret chicken wings and drumsticks.

7. Press hard with your hands and evenly press and stick the fried powder.

8. Take it out and put it directly into ice water.

9. Drain the water slightly and continue to put it in the fried powder and press it firmly.

10. Evenly wrap and glue the fried powder.

11. Place in the draining basket and shake until the surface is scaly. Gently set aside for later use, so as not to damage the scales, and make the rest in turn.

12. Add oil to the pot, more, you can soak the amount of chicken wings and drumsticks, and the oil temperature will be boiled to 180 degrees.

13. Lower chicken legs and chicken wings.

14. Fry over medium heat, chicken wings, chicken wing roots can be used for 6 minutes, and pipa legs for 12 minutes!

15. Please eat

Ingredients: a suit chicken (about 500 grams).

Marinade: 80 grams of water, 15 grams of Polyc original marinade, 8 grams of chicken powder, 3 grams of cinnamon powder, 3 grams of water retention agent, 2 grams of turmeric powder, 1 gram of small kitchen fresh fragrance powder, 1 gram of white pepper powder.

Ingredients: flour, cornstarch.

Detailed processing and production steps: 1. Soak the suit chicken in clean water in the bloody water, remove it, drain the water, and set aside.

2. Put all the marinade into a basin, add about 80-100 grams of water, and dilute all the powder.

3. Put the processed suit chicken into the prepared marinade basin, rub it with your hands for a while, spread all the marinade evenly on the whole chicken, then seal it with plastic wrap, put it in refrigeration and marinate for more than 8 hours, and set aside.

4. Take an appropriate amount of flour and corn starch in a ratio of 3:1, mix evenly, and use as breading.

5. Prepare a basin of water.

6. Take out the marinated chicken, put it in the evenly mixed breading, press the breading back on the chicken, and then shake off the excess breading. Then soak the chicken in water and submerge it for 2-3 seconds, take it out, put it in the flour again and press it, shake it off, put it in the water again to soak it, and then press it again with the flour, shake off the excess flour, and set aside.

7. Add an appropriate amount of vegetable oil to the pot, put the breaded chicken in the oil temperature at 150-160°, and fry it for about 8 minutes.

1.Slaughter the chicken, take out the eyeballs, dig out the chicken lungs, soak them in a pot of boiling water for about 1 minute, and take out and wash the slicks, fluff and dirt.

2.Put the chicken in a boiling white brine basin, soak it with a slight fire until it is six mature, pull the wings outward from the chicken body, and then put it into the basin and soak it until it is just cooked, take it out and pour the chicken body with boiling water to wash off the salty taste.

3.Hook the eyes of the chicken with an iron hook, pour the syrup on the chicken with a hand spoon, so that the chicken skin is evenly stained with syrup, and then hang it in a cool and ventilated place to dry for about 2 to 3 hours, and when the chicken is clean, it can be fried.

4.Chop off the head and neck of the chicken first. Heat a wok with a strong fire, fry it in oil until it is five ripe, put in the chicken head, fry it until golden brown, then pour in the shrimp slices and fry them together, until the shrimp slices float up and the chicken head is bright red.

The wok is away from the fire, put the chicken breast up into the fence, put it on the oil pan, pour the boiling oil into the chicken cavity from the opening of the chicken belly, pour it three times, and then put the wok back on the stove, when the oil is burned to four hot, hold the chicken with the fence, fry it, swing it, pour oil on it, fry it until the chicken skin is red, take it out and put it in the dish. Pour the oil back onto the pan and put in the garlic, shallots, chili pepper and sugar.

Crispy chicken salad.

Crispy chicken salad.

Crispy chicken salad.

Vinegar, dilute with wet starch and serve in two small dishes.

5.Take out the cooked chicken, cut it into pieces, put it on a plate to form a chicken shape, and put shrimp slices around it. When eating, sweet and sour and salt are used as condiments.

Notes:1The chicken body is drizzled with syrup, and it must be even, especially at the bottom of the wings. Otherwise, the color of the skin will vary after frying.

2.When frying chicken, do not boil too much fire and oil, otherwise the skin will be charred and the meat will not be cookedIf the heat is too small and the oil temperature is insufficient, it will not be colored, and the skin will not be brittle.

3.When cutting the chicken, wipe the cutting board dry, and do not stick to the cutting board with the chicken skin facing up, otherwise it will affect the crispness and beauty of the chicken skin.

Recently, life has been particularly depressing, so I made myself a crispy fried chicken.