The fried chicken thighs are not cooked inside, and the fried chicken thighs are always not cooked i

It is often said that when you fry the chicken thighs, they are always fried on the surface, and there is still blood in the chicken bones, and there is raw meat in them. What can be done to avoid this?

Some people say, is it okay to fry it for a little longer? The result is that the fried chicken thighs are dry and not tender. Is there any way to make the fried chicken thighs feel crispy and tender?

Today I am here to share a method of fried chicken thighs, which is more suitable for home production. This method saves time, and as long as all the ingredients are ready, you can quickly fry the golden and crispy little chicken thighs.

Ingredients: 8 chicken thighs.

Marinade: salt, pepper, chili flakes, curry powder.

Boiled to remove the fishy ingredients: dried chili peppers, star anise, Sichuan peppercorns, cooking wine.

Breading: half all-purpose flour and half dry starch, 2 eggs.

Method] 1. After washing the chicken thighs, use a knife to make three cuts on the front and back sides of the skin and meaty parts, deep to the bone.

2. Cook the chicken thighs in a pot under cold water.

3. Put 3 slices of ginger, 2 star anise, 10 peppercorns, 3 chili peppers, and 5 grams of cooking wine in the water, and cook together.

4. Boil until the water boils, and there is no more blood coming out of the chicken thighs, and it's fine.

5. Remove and control the moisture.

6. Add the marinade, mix evenly, and marinate for about 20 minutes.

7. Dip the marinated chicken thighs in flour, egg liquid, and flour.

8. Each chicken leg is covered with flour, then dipped in egg wash, and then dipped in flour.

9. Boil the oil pan until it is 8 hot, put in the chicken thighs and fry them for about 3 minutes, the chicken thighs are light yellow in color, remove them and put them in a basin with oil blotting paper.

10. Heat the oil pan again, re-fry the chicken thighs for the second time, and fry them until golden brown.

Because of the re-frying, the chicken thighs that are fried in this way do not contain much oil, and they are more crispy than if they were fried only once. Since the chicken thighs are cooked in advance, there is no need to worry about the chicken thighs getting caught inside.

1.Coat in batter.

Some people fry chicken thighs, and the surface is fried and the paste is fished out, but the inside of the fried chicken thighs is not fully cooked, so it is best to wrap the batter on the surface of the chicken thighs when frying the chicken thighs, so as to avoid the surface of the chicken thighs from being fried, prolong the frying time, and let the chicken thighs have a time to be completely fried.

2.Fry over medium-low heat.

The oil temperature of fried chicken thighs should not be too high, and the raw chicken thighs should be heated at about 6 percent of the oil temperature, and then fry them slowly over medium-low heat, because the oil temperature is too high, which can easily cause the appearance to be burnt and the inside is not cooked.

3.Use chicken wing root instead.

If the chicken thighs you choose are too big and are more difficult to cook, you can use smaller chicken wings to fry them instead, which is easier to cook completely.

Tips. 1. The batter of chicken thighs should be mixed with starch and flour at the same time, if only flour is put in, the fried shell is not crispy enough, and only starch will be a little hard, so neutralize it, prepare it in a ratio of 1:1, and then add salt and five-spice powder.

Increase the base flavor, so that the fried chicken thighs are more delicious.

2. Before marinating, treat the chicken thighs in advance, cut the knife edge first, and then prick some holes with a toothpick, there are two purposes for this, one is to make the chicken thighs better flavor, and the other is to make the chicken thighs not pinched in the frying process and easy to mature.

Fried chicken thighs are liked by adults and children, but it is not cost-effective to buy them outside and they are not happy to eat, so many people will choose to make fried chicken thighs at home, but many people find that the fried chicken thighs are always fried inside, what is going on?

1. Before frying the chicken thighs, be sure to wrap a layer of batter, the batter can make the surface of the chicken thighs not be fried when frying, prolong the frying time, and let the chicken thighs have a time to be completely fried.

2. The heat is very important, when frying the chicken thighs, you must fry them slowly over medium-low heat, the oil temperature should not be too high, be patient, and fry the chicken thighs slowly.

3. Re-frying, first fry all the chicken thighs, and then pour the chicken thighs into the oil pan to re-fry again, which can not only make the surface of the chicken thighs more crispy, but also ensure that the chicken thighs are cooked thoroughly.

The above is today's sharing, I hope it can help you, and one thing to note is that if the chicken thighs are too big, it is really not easy to fry them, you can choose chicken wing roots, or chop the chicken thighs into large pieces.

1. Wrap the batter: When frying the chicken thighs, it is best to wrap the surface of the chicken thighs in a collapsed paste, so as to avoid the surface of the chicken thighs from frying, prolong the frying time, and let the chicken thighs have a time to be completely fried.

2. Medium-low heat frying: The oil temperature of fried chicken thighs should not be too high, and the raw chicken thighs should be heated at about 6 percent of the oil temperature, and then slowly fried over medium-low heat, because the oil temperature is too high, which will easily cause the appearance to be burnt and the inside is not cooked.

3. Switch to fried chicken thighs: If it is difficult to fry the chicken thighs because the chicken thighs are too large, then you can use smaller chicken wings to fry them, which is easier to fry completely.

Fried chicken thighs are a very delicious delicacy, many friends are worried that the fried chicken thighs sold outside are not hygienic enough, so they will choose to make them at home, but in the process of frying, there will be a situation that the chicken thighs are not fried. So what should I do if the fried chicken thighs are not cooked?

1. Wrap the batter: When frying the chicken thighs, it is best to wrap the batter on the surface of the chicken thighs, so as to avoid the surface of the chicken thighs from frying, prolong the frying time, and let the chicken thighs have a time to be fully fried.

2. Medium-low heat frying: The oil temperature of fried chicken thighs should not be too high, and the raw chicken thighs should be heated at about 6 percent of the oil temperature, and then fried slowly over medium-low heat, because the oil temperature is too high, which will easily cause the appearance to be burnt and the inside is not cooked.

3. Switch to fried chicken thighs: If the chicken thighs you choose are too large and are more difficult to fry, then you can use smaller chicken wings to fry them, which is easier to fry completely.

The above is the introduction of what to do if the fried chicken thighs are not cooked, I hope it will help you.

Make a few cuts on it with a knife, and you can fry it.

Ingredients: 500g of chicken thighs, appropriate amount of salt, appropriate amount of ginger, appropriate amount of blended oil, appropriate amount of cornstarch, 1 egg, appropriate amount of breadcrumbs, appropriate amount of flour.

1. Soak the chicken thighs in water for half an hour, clean them, make a few cuts on them with a knife, put salt and cornstarch (convenient for marinating), and marinate the ginger shreds for more than two hours.

2. Appropriate amount of breadcrumbs.

3. Beat the eggs in a bowl and stir them into an egg mixture.

4. Wrap the chicken thighs in flour.

5. Roll the chicken thighs in the egg wash and let the chicken thighs be stained with the egg wash throughout.

6. Roll on the breadcrumbs and dip them in the breadcrumbs.

7. Fry in a pan.

8. Until golden brown, float up and then get out of the pot.

9. Done. <>

Production process:

1. Wash and marinate the chicken thighs and leave 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. Mix the fried powder, put the chicken thighs and lightly wrap them in a layer of fried powder, then a layer of egg wash, and then a layer of fried powder. Pay attention to the order of breading, so that the fried chicken will be plump and crispy.

Heat the cup of hot oil until it is seven minutes hot, put the chicken thighs into the oil pan in turn, fry them over low heat, turn them over, about 5 8 minutes, and fry them on high heat for 15 seconds before starting the pot.

According to the production process, fried chicken thighs do not need to be boiled to be cooked.

Precautions: 1. Flour is added to the egg liquid, which is easy to coat the egg liquid. After medium heat, be sure to fry slowly over low heat, otherwise it is easy to paste on the outside and uncooked on the inside.

2. The surface of the leg must be marked with a flower knife, which will make the chicken more flavorful and tender. Finally, re-frying is the most critical step on the outside and inside, and you must not forget it.

Fried chicken thighs don't need to be cooked first, just fried raw. First, cut a few small openings for the chicken thighs to facilitate the flavor, and then put the chicken thighs with a knife into the Rongboqing device, add salt, cooking wine, starch, light soy sauce, dark soy sauce and chopsticks and stir evenly to marinate to taste. Take an egg, crack and stir the liquid, pour in 3 tablespoons of flour to make a paste, wrap a layer on the chicken thighs and sprinkle breadcrumbs, and fry over low heat until golden brown.

Fried chicken thighs do not need to be cooked, they need to be marinated in advance before being fried. Rinse the chicken thighs briefly with water before frying them and absorb the water with kitchen paper. Dissolve the surface of the chicken sock leg into a few small mouths to facilitate the flavor.

Pour in salt, cooking wine, starch, light soy sauce, dark soy sauce, ginger and stir well, let the chicken thighs marinate for 2 hours, and put them in plastic wrap in the refrigerator in summer.

Crack an egg into a bowl, add 3 tablespoons of flour and stir into a batter, add the marinated chicken thighs to the egg batter, coat with a layer of breadcrumbs and start frying.

Before frying, pour in an appropriate amount of oil to cover the amount of chicken thighs, then turn on high heat to heat the oil temperature, then put in the chicken thighs, change to medium-low heat to fry, fry until the surface is bright yellow, take out and drain the oil, and wait for all the chicken thighs to be fried, and then continue to fry again in the pot to make the skin of the chicken thighs more crispy.