Crispy fried chicken thighs, why do you always fry the meat where the bones are not cooked?

It may be that your oil temperature is particularly high, so the surface has been fried, but the meat inside is not fried, the next time you fry it, you can lower the oil temperature and fry it for a longer time, so that the meat inside can also be cooked.

The main reason is that this oil can't be fried for too long, so some of the meat in it can't always touch the oil temperature, so it can't be cooked.

It may be that the temperature of your oil is too high, so it is cooked on the outside and not cooked on the inside. And after frying, it is also necessary to re-fry it, so that the chicken can be cooked more thoroughly.

Because the chicken thighs are not fried, or the water is not boiled in advance, it is also possible that the blood in the chicken thighs has not been drained, so the bones are red.

It may not have been fried long enough, and there may be a problem with the chicken thighs. It may be that the oil temperature is not well controlled. It may be that there is too much flour in the chicken thighs.

You can fry it for a longer period of time, either because it wasn't cooked or because it wasn't fresh.

If the heat is too urgent, the oil temperature is too high, or the chicken is frozen and not thawed, the fried chicken is pink.

Hello, I'm glad to be able to answer for you. As far as I know, if the fire temperature is too high or the chicken itself is not clean, it will have a pink color, so you can rest assured that it is cooked. If you don't think it works, you can fry it for a few more minutes, which will be more secure.

1. The fried chicken is cooked when it is pink, but the chicken blood is not dried in the process of processing, resulting in the chicken blood remaining in the capillaries and muscles of the chicken, making it pink, which is a normal phenomenon, but if the chicken is bloodshot, it means that it is not fried, and it should be fried for five more minutes, so you should pay attention to it. 2. If the chicken will be eaten the next day, you can put it in a food bag and put it in the refrigerator, but if the chicken will not be eaten immediately, you should put it in the freezer layer of the refrigerator and eat it within half a month, so that the fried chicken will be much more delicious. 3. When choosing chicken, you should smell the taste, touch the feel, and look at the color, among which there is no peculiar smell, elasticity, and ruddy chicken varieties are better, but with peculiar smell, the skin can not be restored by hand pressing, and the color is white or gray, which means that the quality of the chicken is poor, so you must be able to choose it.

My family has fried chicken thighs, and I personally think that when you preserve chicken, you can seal it and put it in the refrigerator or freezer to extend the shelf life, which will make it much more delicious

The fried bone chicken thigh meat is pink, as long as it has changed color, it proves that this chicken thigh meat is cooked and there is no problem.

Fried chicken thighs are very popular with both men and women, young and old, and it is very simple to eat them at home, but there are often cases where the chicken thighs are cooked, but there is still blood coming out, what is going on?

The meat of fried chicken thighs is cooked, and there is still blood in the chicken thighs because of the bone marrow in the chicken leg bones, and the bone marrow is where red blood cells are produced.

So how do you avoid blood when you fry chicken thighs?

1. Before frying the chicken thighs, clean the chicken thighs first, and then soak the chicken thighs in salt water for two hours to soak out as much blood as possible

2. When frying, the oil temperature should not be too high, and slow frying over medium heat can make the chicken thighs cooked from the inside out

3. Marinate for as long as possible, so that the chicken thighs will be flavorful and easier to cook.

That's all for today's sharing, I hope it can help you.

Wash the chicken thighs, make a few knives on each side to make it easy to absorb the flavor, wear gloves, rub the salt evenly on the surface of the chicken thighs with your hands, add ginger shreds, peppercorns and cooking wine, and marinate for 2 hours. When the oil temperature rises to 7 percent, put the chicken thighs in the pot for the second time, fry the chicken thighs until golden brown, remove the oil, put them on a plate and sprinkle them with a few coriander leaves. Rinse the chicken wings and soak them in milk to remove the odorRinse again with running water, wipe dry, spread the chicken marinade evenly over the chicken and let it sit for 1 hour.

Put it in a basin and add salt, soy sauce, sugar, pepper powder, ginger slices, green onions, and marinate for two hours until flavoredStart to coat the batter (the batter preparation method is to use flour, starch, eggs and appropriate amount of water) and then dip the breadcrumbs in the bran, ready to start frying the chicken thighs. Marinate for at least 1 hour or overnight. To make the thighs easier to absorb the flavor, you can also make a few cuts in the thighs or make many small holes in the thighs.

After taking out the marinated chicken thighs, drain the marinated soup a little and prepare for frying.

Finally, fry until golden brown, after the pot, sprinkle with black pepper, chili powder, and then use the oven up and down 200 degrees, bake for 10 minutes, such chicken thighs are crispy on the outside and tender on the inside, and the whole family loves to eat. Soak the chicken thighs in water for 30 minutes in advance, clean them with a flower knife to facilitate the flavor, add two seasonings of green onions, ginger slices, cooking wine, salt, chicken essence, and light soy sauce to fully grasp and marinate for 1 hour. Clean the chicken first, add cooking wine thirteen spices or five-spice powder to salt, it is best to refrigerate, and then pat the flour and corn starch, and drag the egg to wrap the egg liquid, then wrap the breadcrumbs, and fry it in the oil pan until golden brown.

Wash it with water, cut the chicken thighs with scissors, marinate them with an appropriate amount of Orleans marinade and original marinade, leave them for one hour, control the oil temperature at 160 to 170 degrees, coat the chicken thighs with flour, after a water, then coat them in flour, put the chicken thighs in the oil pan and fry them for 12 minutes, first change the chicken thighs to a knife, and then marinate them with Orleans chicken powder, it is best to wrap them in plastic wrap and marinate them in the refrigerator overnight to make them more flavorful, and then wrap them in a layer of egg liquid, and then wrap them in a layer of breadcrumbs, and the oil will be burned until they are hot and fried until they are golden brown.

First of all, the chicken thighs should be marinated, marinated for about half an hour, the chicken thighs were wrapped in egg liquid, then wrapped in a layer of breadcrumbs, fried in the pot, and then put in the pot to fry for the second time, the chicken thighs that come out of this way are very crispy.

When we fry the chicken thighs, we must wrap them in a layer of breadcrumbs on the outside, then put them in the oven and bake them at 360 degrees for about 5 minutes, so that they can be fried.

First of all, when frying the chicken thighs, we must control the heat, and secondly, we must often roll the chicken thighs when smashing, so as to ensure that the meat of the chicken thighs is fresh and tender.

Be sure to keep the oil temperature under control. First soak and fry on low heat, about 160 degrees, and fry for a minute. Then increase the oil temperature and fry at 180 degrees for one minute.

Be sure to control the oil temperature, fry the chicken pieces for about two minutes at about 6 percent, and quickly remove them, so that the fried chicken thighs are very crispy.

Set the shape with high heat first, then take it out, let it cool and fry it slowly over low heat, so that the meat inside is very tender and the skin is not very old.

Personally, I think this oil is too big. Especially if the child does not eat healthily. With the oven method:

Paking tray with tin foil, brush with thin oil, arrange the chicken thighs, and heat at 120 degrees for 20 minutes. Turn over for another 10 minutes, depending on the oven, pay attention to the observation during the period. No frying and healthier.

In the pretreatment of chicken thighs, first use a knife to cut the chicken thighs on the surface, and then put the chicken thighs into a bowl filled with water to soak, during which the water can be changed every half an hour until there is no blood in the soaked water. (I have a knife for chicken wings to better taste, so you can fry it for three or four minutes, and if you don't have a knife, you have to adapt to adding a few minutes;.)If there is less oil, it is also necessary to increase the time appropriately;If it's a chicken thigh.

Frying: Heat the oil, add cooking oil to the pan, a little more. Because the chicken thighs are relatively large, there is too little oil to fry them thoroughly. The oil is slightly smoky, that is, 6-7 hot, the chicken thighs are coated with egg wash, breadcrumbs are glued on both sides, and fried in the pan.

Use a toothpick or fork to evenly tie a small hole in the chicken thigh to facilitate the flavor, then add a small amount of light soy sauce, cumin powder, a little oyster sauce, chili powder and thirteen spices, stir well, and marinate for about an hour!Light soy sauce oyster sauce has a salty taste, so you don't need to put salt!Mix with water and fried powder in proportion to make a pulp, put the pickled legs into the slurry, drain off the excess slurry until there is no large amount of slurry dripping (don't drain it too cleanly, otherwise it won't look good, and it won't taste very good) Cooking wine, sugar, salt, light soy sauce, star anise.

Wash the chicken thighs with water, pierce a few holes with a sharp knife, then put them in a container, pour the cooking wine, sugar, salt, light soy sauce, star anise into it, turn it well, marinate for 2 hours, if time permits, it can be marinated overnight, so that the flavor is added.

First of all, prepare the clean chicken thighs, and cut the chicken thighs with a knife to make them more flavorful. Green onion (cut into sections), ginger (shredded), garlic (sliced), pepper, dry flour, eggs (according to the amount of chicken thighs, beaten well and set aside), dry starch, cooking wine, salt, chicken essence, breadcrumbs.

The oil temperature of fried chicken thighs does not need to be too high, it should be cooked in the pan when the oil temperature is 60% hot, and fry slowly over medium-low heat. If the chicken thighs you choose are too large and are more difficult to cook, you can use smaller chicken wings to fry them instead, which is easier to cook completely.

First of all, you can marinate the chicken thighs, and then go to flour and fry them with a lower oil temperature and fry them for a while so that they will not be very old.

First of all, cut a few knives on the chicken thighs, mix well with light soy sauce, dark soy sauce, oyster sauce, pepper, chili powder, and five-spice powder, and marinate for 20 minutes. Clause.

2. Wrap a layer of fried chicken powder on the surface of the chicken thighs, so that each position of the chicken thighs is evenly covered with fried chicken powder. Clause.

3. Put oil in the pan, after the oil is hot, add the chicken thighs and fry for 5 minutes. Remove and set aside. Clause.

4. Heat the pot, when the oil temperature rises, add the chicken thighs and fry them for another 2 minutes, until both sides are golden and crispy, and then you can remove them. The chicken thighs fried in this way are fragrant and crispy, and they are very delicious. It is best to use corn oil or sunflower oil for frying chicken thighs, and never use rapeseed oil, otherwise the fried chicken thighs will be more greasy.