How to fry the chicken thighs when they are minced, how to fry the fried chicken thighs when the chi

There are many ways to make fried chicken thighs, and the taste is slightly different, so I suggest that you can try it more when you have time and find the one you like the most, the kind I know:

1.Some like to eat fried with a layer of flour.

2.There are those that like to be fried with a layer of starch.

3.Or just use the fried chicken powder you bought.

4.There are those who like to put nothing and fry them directly.

5.Some use breadcrumbs, eggs, etc.

Our family likes crispy fried chicken thighs the most, because the children in the family especially like to eat fried chicken thighs, so when I fry chicken thighs, I will add two eggs to increase nutrition

1.Clean the drumsticks and cut them open with scissors.

2.Turn the chicken thigh meat over with your hands and turn it to the bottom, so that when the child eats, it is easy to eat, just hold the bone directly in your hand, and the style is also good-looking, and the child likes it more.

3.Add the ginger slices, pepper and soy sauce, stir well and marinate for 10 minutes.

4.Crack two eggs in a bowl and stir to combine.

5.Put the chicken thighs in the egg mixture and dip them in a layer of egg mixture.

6.Add to starch or flour and dip in flour.

7.Finally, dip in a layer of fried chicken powder or breadcrumbs.

8.Bring the oil to a boil until it is 70% hot, add the chicken thighs, and start frying the chicken thighs.

9.Fry and remove it, sprinkle with white sesame seeds and barbecue ingredients, and the crispy fried chicken thighs are charred on the outside and tender on the inside.

2 chicken thighs, 1 egg, ginger, garlic, pepper, cooking wine, light soy sauce, plain flour.

1. First of all, prepare 2 chicken thighs, remove the meat and spread it out, cut it into a mouthful size, grind ginger and garlic into minced pieces, half a spoon of pepper, 2 spoons of cooking wine, a large spoon of light soy sauce, and an appropriate amount of salt, grasp and mix evenly, put it in the refrigerator and marinate for twenty or thirty minutes to make it more flavorful, salty enough, I generally need to taste it to make a judgment;

2. Then wait for the marinade to add an egg to grab and mix evenly, put the ordinary flour on the plate, put the chicken one by one into the flour and wrap it, and then place it on a clean plate to calm down until all the chicken is wrapped;

3. Finally, put the low-temperature oil into the pot, put it in the meat to sink to the bottom, fry it on medium heat for 3 minutes, the meat is white when you scoop it up, and re-fry it in the pot with high-temperature oil, and the meat will float up immediately as soon as it enters the pot, until the meat is golden brown, and then you can eat it after scooping it up to control the oil

2. The chicken thigh steak is crispy on the outside and tender on the inside, with crisp sweet and sour pickled cucumber, and it is also a must to be sandwiched in a soft and elastic hamburger embryo.

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. <>

Use scissors or a blade to make a few cuts in the chicken thigh, preferably directly. In this way, the oil can enter the meat of the chicken thigh, and the chicken thigh will be heated evenly, and there will be no charring on the outside and raw on the inside. As for how to confirm that the chicken thighs are fried, you can fry them for a period of time (about 10 minutes for the big chicken thighs), and then open an opening to see the meat quality inside, and generally fry it until there is no blood.

Fried chicken thighs are most afraid of touching the surface crispy and the inside is still half-cooked, so you may wish to cut two or three knives on the chicken thighs before frying, so that the hot oil can penetrate deep into the inner layer and achieve the same doneness on the inside and outside.

Deep-fried chicken thigh method.

Ingredients: Chicken thighs.

Excipients: eggs, starch, green onions, sugar, breadcrumbs, flour, ginger, cooking wine, salt, soy sauce, peppercorn powderSteps: 1Add water to the pot, put in the washed chicken thighs, add ginger slices, green onions, cooking wine, and water to boil and cook for about 15 minutes until 8 mature;

2.Drain the blanched chicken thighs, put them in a basin, add salt, soy sauce, sugar, pepper powder, ginger slices, green onions, and marinate for two hours until the flavor is absorbed; Marinated chicken thighs wrapped in batter.

3.Flour, starch, eggs, appropriate amount of water to prepare the whole egg batter.

4.Prepared whole egg batter.

5.Marinated chicken thighs wrapped in batter.

6.Then coat it with breadcrumbs.

7.Put it in a pan of 60% hot oil and fry until the chicken thighs are golden brown.

A detailed introduction to the recipe for the signature fried chicken thighs.

Cuisine and efficacy: home-cooked recipes.

Recipes for people working in low temperature environments.

Fattening recipes. Taste: salty and umami Craft: Ingredients for frying the signature fried chicken thighs in crumbs:

Ingredients: 300 grams of chicken thighs.

Excipients: 100 grams of eggs, 15 grams of bread crumbs, 75 grams of cornmeal (yellow).

Seasoning: 15 grams of Jiang rice wine, 2 grams of salt teach you how to make your signature fried chicken thighs, and how to make your signature fried chicken thighs to be delicious 1

Wash and drain the chicken thighs;

2.Put the chicken thighs in a bowl, add rice wine, salt (grams) and wipe well for later use;

3.Combine salt (1g), cake flour and corn flour in a large bowl;

4.Add an appropriate amount of water to make a paste, then beat in the eggs and stir evenly to form an egg batter;

5.Evenly coat the chicken thighs in egg batter and then coat them in bread flour;

6.Heat enough oil in a pan to 180 degrees and add the chicken thighs;

7.Fry over medium-low heat until the surface is golden brown and crispy, remove and drain the oil.

Tips for making your signature fried chicken thighs:

This product has a frying process, and about 500 grams of vegetable oil need to be prepared. Tip - Food Restraint:

Chicken thighs: Chicken thighs should not be eaten with pheasants, soft-shelled turtles, mustard, carp, crucian carp, rabbit meat, plums, shrimps, sesame, chrysanthemums, onions and garlic;

It is easy to be poisoned when eaten with sesame seeds and chrysanthemums;

Eating it with plums and rabbit meat can cause diarrhea;

Eating with wasabi will catch fire.

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Cornmeal (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

The practice of deep-frying small chicken thighs, this dish is suitable for young people, because this will be more greasy, so it is not suitable for babies, the elderly, people with high fat content, high blood pressure, etc., and young people may often eat this fried chicken outside.

Do fried chicken thighs need to be cooked before frying?

It's all right. When cooked, fry it for a while, and fry it for a while if it's not cooked. But when it is not cooked, it will taste a little better when it is fried.

1. Use chicken thighs, eggs, breadcrumbs and starch. Beat the eggs, wash and drain the chicken thighs.

2. Put the chicken thighs in a larger container, add an appropriate amount of cooking wine, sugar and salt and marinate for 20 minutes. I put the rice wine, it feels better.

3. Add an appropriate amount of water to the steamer, put the chicken thighs, and steam in cold water for 15 minutes.

4. The steamed chicken thighs are first coated with a layer of starch, which must be evenly wrapped and not too thick.

5. Then wrap it in a layer of egg wash.

6. Wrap in a layer of breadcrumbs at the end.

7. Wrap the rest of the chicken thighs like this.

8. Add oil to the pot, add more chicken thighs when it is hot, and fry them over high heat until golden brown.

No, you don't.

Ingredients: 4 chicken thighs, 1 egg, flour, cooking wine, breadcrumbs, black pepper, salt, soy sauce, ginger, chili pepper, Sichuan peppercorns.

Method: 1. Salt, soy sauce, cooking wine, Sichuan pepper, chili pepper, black pepper and ginger together and the chicken thighs for two hours, and use a toothpick to prick them halfway through, so that the chicken thighs can taste and turn several times.

2. Separate the flour, egg liquid, and breadcrumbs in a bowl.

3. Use flour first, then use egg liquid, and finally hang breadcrumbs 4, put in the chicken thighs after the oil is hot in the pot, turn them when frying, fry them until they are golden brown, and take them out 5. The chicken thighs are fried, especially crispy.

The meat of the chicken thighs is relatively thick, so it is not easy to fry them thoroughly when fried, so many people cook the chicken thighs before frying them. So, Do fried chicken thighs have to be cooked first? Is fried chicken thigh raw or cooked?

Do fried chicken thighs have to be cooked first.

You don't need to cook it, if you cook it and fry it, the taste will become very old, if you want to fry it and it is very tender, you can learn the KCF method, and the outside is wrapped in flour and fried, the meat will be very tender, and most of the oil will remain in the fried and charred flour.

The oil temperature of the fried chicken thighs.

1. Rapid shaping of hot oil.

2. Fry at medium temperature.

3. When eating, heat the oil again and fry it crispy.

No, it doesn't smell like that.

Should the fried chicken thighs be steamed before frying?