The practice of frying crispy chicken thighs, the preparation of crispy fried chicken thighs

1. Wash the chicken thighs and drain the water.

2. Cut a few knives in the thick part of the chicken thigh, and cut it to the bone to facilitate the flavor.

3. Start seasoning according to personal preference, black pepper, salt, sesame oil, cooking wine, dark soy sauce, grab it with your hands, let each chicken leg stick to the seasoning evenly, wrap it in plastic wrap and marinate for more than an hour (I marinated it for 5 hours).

4. Beat the eggs, add some sesame seeds, and add a little salt.

5. Mix half of starch and flour (I use low-gluten flour) 6. Take one of the marinated chicken thighs and roll them in the egg mixture.

7. Glue the egg mixture.

8. Roll the chicken thighs soaked in egg wash in flour.

9. Chopsticks are not easy to use, so you must wrap them evenly.

10. Repeat again, continue to dip and continue to wrap (you can also wrap breadcrumbs after dipping the second egg wash) 11. Put oil in the pot and heat it over medium heat, and then fry the chicken thighs in the pot to get golden brown and take them out, let them cool for a while and then repeat the frying again, this time the oil temperature should be slightly higher, about a minute, the time and temperature should be mastered, don't go overboard! (The fire is too big, the outside is pasted, and the inside is not cooked).

12. You can sprinkle some cumin chili powder and it tastes delicious.

In daily study, work and life, everyone is most familiar with the practice of fried chicken thighs, which are rich in fat, maintain body temperature and protect internal organs; Provides essential fatty acids; Promotes the absorption of these fat-soluble vitamins; Increases satiety. Let's take a look at how to do it!

Ingredients: Ingredients

600g of chicken thighs

Excipients

Appropriate amount of oil, appropriate amount of salt, appropriate amount of baking powder, appropriate amount of cooking wine, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of egg, appropriate amount of starch, appropriate amount of bread crumbs.

Step 1

1. Prepare the ingredients and soak the chicken thighs for 2 hours in advance.

2. Add 2 teaspoons of baking powder to 4 chicken thighs like this.

3. Grasp well and marinate for 5 minutes.

4. Then rinse with water, wash several times, and be sure to wash the baking powder.

5. Wash the chicken thighs, add an appropriate amount of cooking wine, peppercorns, salt, pepper, and a little sugar to fully grasp well, about 2 minutes.

6. Marinated chicken thighs are steamed directly in the pot and steamed over high heat for 15 minutes.

7. Prepare the egg mixture, starch and bread crumbs.

8. Wrap the steamed chicken thighs with a layer of starch first.

9. Wrap the egg mixture.

10. Wrap in bread crumbs at the end.

11. Fry the oil at a temperature of 4 and fry it in a hot pan.

12. Because the chicken thighs have been steamed, they don't need to be fried for too long, and the skin can be fried until the skin is golden.

Ingredient breakdown

3 chicken thigh mushrooms, 2 eggs, a small bowl of flour, 3 spoons of starch, moderate chili flakes, moderate breadcrumbs, 3 spoons of black pepper, 1 spoonful of salt, 1 spoonful of chicken essence.

Steps

1. Prepare eggs, chicken thighs and mushrooms, flour, breadcrumbs and starch.

2. Wash the chicken leg mushrooms and tear them into strips by hand.

3. Soak in boiling water for 10 minutes and soak soft mushrooms.

4. After soaking, control the water, sprinkle with black pepper, salt, and chicken essence. Marinate for 10 minutes.

5. Sprinkle two eggs, add flour and starch, and stir evenly. Add a teaspoon of salted salt.

6. Squeeze out the marinated mushrooms with your hands and prepare egg batter and breadcrumbs.

7. Wrap the batter first, and then wrap the breadcrumbs. If fried golden brown.

8. Turn on low heat and fry until golden brown.

9. Fry and put on oil-controlled paper and sprinkle with chili powder. It's ready to eat.

Tips

1. Do not boil the mushrooms, but soak them in boiling water so that the mushrooms will not be soft. It's also chewy.

2. Squeeze out the water by hand after marinating. It is too dry without the agent. This locks in moisture and makes it crispy on the outside and tender on the inside.

Crispy chicken thighs. Ingredients: 10 chicken thighs, 1 egg, appropriate amount of wheat flour, half a cup of breadcrumbs.

Seasoning: Tablespoon salt, appropriate amount of ginger, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of black pepper, 1/2 cup of crushed potato chips, 1/2 cup of breadcrumbs, 1 teaspoon of sugar, teaspoon of salt, teaspoon of ground black pepper.

Method: 1. After the chicken thighs are washed, use a toothpick or fork to insert n small holes in the chicken thighs in order to absorb the flavor, marinate the chicken thighs according to the pickled chicken thigh material, and refrigerate them overnight;

2. Prepare the crispy ingredients: potato chips, breadcrumbs, sugar, salt, black pepper mix well, beat the eggs at the same time, and put the flour in a small bowl;

3. Take a chicken leg and roll it in flour, shake off the excess flour, then roll it back in the egg wash, and finally roll it in the crispy leather to make it more even;

4. Put the chicken thighs in a baking tray with tin foil in the leaky old acre, brush with butter, and brush some on the tin foil, so as not to stick to the bottom of the oven to preheat it to 200 degrees, the middle layer, about 40 minutes.

Here's how to make crispy chicken:

Ingredients: chicken thighs (several).

Excipients: breadcrumbs (to taste) flour (to taste) Eggs (to taste) Kitchenware: non-stick pans, pans, woks.

1. Prepare the materials.

2. After the water in the pot is boiled, put the thawed chicken thighs into the blanching and blanching mold, and the toothpick can be fished out if there is no blood when it is inserted into the spring.

3. Add an appropriate amount of fried chicken powder to the blanched chicken thighs, marinate for half a day, and let it taste for a whileThen coat the chicken thighs in flour.

4. Wrap the egg wash again.

5. Glue the breadcrumbs.

6. Put it in the pot and fry it until golden brown.

7. For children's shoes without fried chicken powder, you can add some salt, white pepper, chicken essence, a little sugar, and barbecue sauce to marinate to taste.

Ingredients: 2 chicken thighs.

Appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of bay leaf, appropriate amount of star anise, appropriate amount of white vinegar, appropriate amount of honey, appropriate amount of soy sauce.

Step Method.

Slice the green onion and ginger, put all the ingredients except white vinegar and honey into a basin, add boiling water to rinse to stimulate the fragrance of green onion and ginger, and then let it cool for bright use.

Mix the seasoning water.

Marinate the chicken thighs in it for 24 hours and place in the refrigerator. Turn the dough a few times in between.

The marinated chicken thighs, hehe, I have a lot of soy sauce, and the color is a little darker.

Honey with white vinegar in a 2:1 ratio to make crispy water. Get ready.

Remove the chicken thighs from the seasoning water and let them dry naturally, or bake at 220 degrees for 10 minutes to dry the surface. Brush the surface with crispy water, bake in the oven at 200 degrees for 50 minutes, and brush the crispy water every ten minutes in the middle during the baking process.

It's baked and eaten.

Ingredients. One chicken thigh.

1 tablespoon of teriyaki juice.

A pinch of oil. A pinch of water.

1Prepare a chicken or duck leg and wash it.

2Then the bones were removed little by little, and the flesh was spread out whole.

3Heat a frying pan and add a little oil.

4Put the side down with the skin into the frying pan, because there is oil on the chicken skin, there will be more oil when frying, if you want the skin to be crispy, then you have to scoop out the excess oil again and again in the whole process.

5. After the chicken thighs are fried to a golden brown, carefully turn them over, then stir well with a large spoonful of teriyaki sauce and a little stock or water, pour them into the pot, remember not to pour them down from above the chicken thighs, and the juice in the empty pants pot must not be less than 2 3 of the chicken, and then turn to low heat, slowly burn, add and burn again after the chicken is dry, until the chicken is fully cooked.

6Take out the chicken thighs and cut them into pieces, and the chicken thighs are crunchy and click.

7. After serving, pour the remaining sauce from the pan and you're done. If you don't have teriyaki sauce, you can use a large spoon of oyster sauce with a little sugar, light soy sauce, and a little cooking wine to mix it instead of teriyaki sauce. end

The fish scales on the outside of the crispy chicken thighs are because the chicken thighs are coated with egg wash and breadcrumbs before frying in the pan.

Here's how to do it: Materials].

2 chicken thighs, 2 tablespoons starch, 1 egg, breadcrumbs, salt, cooking wine, cumin powder, 5 tablespoons flour.

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 thighs of the marinated chicken song in the egg field vertical batter, and then dip it in a layer of breadcrumbs.

4.Heat 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.

Chicken thighs: 10 pcs.;

Eggs: 1 pc; Flour: to taste; Potato chips (fried): 1/2 cup; Breadcrumbs: 1/2 cup;

Ginger: to taste; Oyster sauce: 2 tablespoons; Light soy sauce: 2 scoops; Sugar: 1 teaspoon; table salt: spoon; black pepper: 1 tablespoon;

Crispy chicken thighs to prepare.

1.After washing the chicken thighs, use a toothpick or fork to insert n small holes in the chicken thighs to absorb the flavor.

2. Marinate the chicken thighs according to the marinated chicken thighs and refrigerate overnight.

3.Prepare the crispy crust: Mix the potato chips, breadcrumbs, sugar, salt and black pepper well, while beating the eggs and placing the flour in a small bowl.

4Take a chicken leg and roll it in the flour and shake off the excess flour.

5. Put it in the egg wash and roll it again.

6. Finally, put it in the crispy leather and roll the base to rent it and make it evener.

7Put the chicken thighs in a baking tray with tin foil, brush with butter, and brush some on the foil as well, so as not to stick to the bottom of the oven preheat to 200 degrees, medium, about 40 minutes.

1. Prepare the materials.

2. After the water in the pot is boiled, put the thawed chicken thighs into the blanching, and there is no blood when the toothpick is inserted, so you can take it out.

3. Add the blanched chicken thighs to the appropriate amount of fried chicken powder and marinate for half an hour to taste; Then coat the chicken thighs in flour.

4. Wrap the egg wash again.

5. Glue the breadcrumbs.

6. Put it in the pot and fry it until golden brown.

7. For children's shoes without fried chicken powder, you can add some salt, white pepper, chicken essence, a little sugar, and barbecue sauce to marinate and make a celebrity.

Ingredients: 500 grams of chicken thighs.

Excipients: 1 pack of fried chicken powder.

Potato scale Seasoning: 1 2 teaspoons salt, 1 tablespoon of wine, 1 2 tablespoons of pepper, appropriate amount of vegetable oil.

Crispy crispy chicken thighs to prepare.

1.Thaw, wash, and dry the chicken leg naturally, and poke some holes in the chicken leg with the tip of a knife or toothpick.

2.Add cooking wine, salt and pepper, mix well and marinate for more than 4 hours.

3.Pour the crispy and crispy fried chicken mix into a plate and evenly coat the marinated chicken thighs with the fried chicken powder.

4.After the chicken thighs are all floured, leave them for a while, and wait for the surface to return to moisture.

5.Put oil that can submerge the chicken thighs in a pan, cook until 6 hot, add the chicken thighs and fry them over low heat for 3-5 minutes until the surface turns brown.

6.Place the fried chicken thighs in a baking tray or grill and bake in the oven at 180°C for another 15-20 minutes.

Making fish scales is a matter of skill, I do this professionally, I don't know how to talk about it!

The fried chicken thighs should be delicious, soak them in dense ingredients for more than 24 hours, change the knife to the land slippery thickener, and add stupid small syrup soda if you want to be soft.

The fish scales on the outside are just knives.