How to fry the chicken thighs with crispy skin and tender meat, and good taste

1. If the chicken thighs want to have a good taste and taste, you must do a good job of marinating, massage the chicken thighs with marinade, and marinate for more than half an hour.

2. The ratio of flour, corn starch and baking soda should be well adjusted, so that it tastes crispier when done right.

3. Dip the powder in water before wrapping, and make the flour a little thinner after wrapping, so that there will be no sense of heaviness.

4. When frying chicken thighs, the heat is very important, fry slowly over low heat, and after frying thoroughly, put the oil pan again to fry again, so that the chicken thighs are more crispy and delicious.

Shared 4 tips for fried chicken thighs, in the process of making, these 4 points are mastered well, and the fried chicken thighs will be made perfectly, crispy and juicy, and it feels better than what is sold outside.

Prepare the ingredients, five or six chicken thighs, 2 grams of white pepper, 3 grams of black pepper, 3 grams of chili powder, 15 grams of salt, 3 tablespoons of yogurt, and an appropriate amount of minced ginger and garlic. There are also 180 grams of flour, 60 grams of cornstarch, 2 grams of baking soda, 2 grams of salt, 2 grams of white pepper, and 2 grams of black pepper, which is the amount of breading. After washing the drumsticks, make small holes in the surface of the drumsticks, which will make the drumsticks taste faster and stronger.

Put the chicken thighs into the basin, put in the ginger and garlic, white pepper, black pepper, chili powder, salt, yogurt, start to mix the chicken thighs and marinade thoroughly, this process must not be lazy, to repeatedly grasp and mix, massage the chicken thighs more, after wrapping evenly, put in the refrigerator for more than half an hour, the longer the marinating time, the more flavorful the chicken thighs Oh, if you want the taste to be stronger, don't be in a hurry to fry the pot.

Then adjust the breading, the prepared flour, corn starch, baking soda, white pepper, black pepper, salt, pour together and stir well, the breading can not only use flour or cornstarch, and baking soda can not be less, so that the breading is more crispy.

After marinating, the chicken thighs are covered with powder in the breading to ensure uniformity, and then take it out and shake off the excess breading, and then the chicken thighs pass through the water, and take them out immediately, a few seconds of time, to be fast, and then put the chicken thighs in the breading, after wrapping the powder, you also have to push and knead the chicken thighs, so that after the wrapped chicken thighs are fried, you will see that the surface is scaly, more like the fried chicken thighs outside, and the taste is better.

Add enough cooking oil to the pot, heat to fifty percent hot, put two chicken thighs in the pot, fry until slightly set, and then turn the chicken thighs, so slowly turn over and fry until the chicken thighs are fried to golden brown, keep the low heat, if the fire is easy to scorch on the outside, the inside is still raw, after frying, you can poke it with chopsticks to check it, and fry it out.

Finally, when the heat is 70% on high heat, put the chicken thighs in the oil pan and fry them again, remove the chicken thighs to control the oil, so that the delicious and crispy fried chicken thighs are ready.

How to make fried chicken thighs.

The method of fried chicken thighs is actually not difficult, first of all, we need to prepare 8 chicken thighs, 1 egg, 50g of starch, appropriate amount of green onions, appropriate amount of sugar, 200 grams of breadcrumbs, 50g of flour, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of soy sauce, and appropriate amount of Sichuan pepper powder. First of all, you should add water to the pot, then choose to put in the cleaned chicken thighs, then add ginger slices, green onions, cooking wine to marinate, and wait until the water boils to boil for about 15 minutes. Wait until 8 mature knife mountain fire sea, and then the blanched chicken thighs to control the moisture, then choose to add salt, soy sauce, sugar, pepper powder, ginger slices, green onion segments in the basin, marinate for two hours to taste, for the marinated chicken thighs can be wrapped in batter to eat, and flour, starch, eggs, plus an appropriate amount of water to prepare the whole egg batter, so that you can prepare the whole egg batter, we marinate the chicken thighs and wrap the batter on it, and then we choose to wrap the breadcrumbs, in which to put in the hot oil pan, Fry the chicken thighs until golden brown.

How to marinate fried chicken thighs.

When making fried chicken thighs, we need to prepare the marinated materials, the marinade is that we need to prepare salt, sugar, monosodium glutamate, pepper, anise, cumin, pepper, cinnamon, white cole, cloves, comfrey, onion, chives, shallots, ginger, garlic, coriander, parsley, carrots, light soy sauce, white wine.

When marinating fried chicken thighs, first of all, we have to soak the chicken thighs in water for half an hour, and after cleaning, we can use a knife to cut a few knives on them, and then it is convenient for us to marinate and taste. Then add salt and cornstarch to it, and at the same time, grasp the ginger shreds well and marinate for more than two hours. Add water to the pot, and at the same time need to put the cleaned chicken thighs in it, then add ginger slices, green onions, cooking wine and water, cook for about 15 minutes and wait until 8 is ripe, and then dry our blanched chicken thighs, and then put them in a basin, we need to add salt, soy sauce, sugar, pepper powder, ginger slices, green onions, marinate for two hours to make the chicken thighs completely flavorful, at this time the marinated chicken thighs can be wrapped in batter and start frying.

【Deep-fried chicken thighs】

Prepare ingredients: eight chicken thighs, one piece of ginger, appropriate amount of refined salt, appropriate amount of pepper, two eggs, appropriate amount of breadcrumbs, appropriate amount of starch, appropriate amount of cooking oil.

Steps:1First of all, the eight prepared chicken thighs are lined with flower knives on both sides, so that they can be easily fried and flavored. (I'm choosing the lute leg here, which is usually frozen, and we need to freeze it in advance.) ）

2.Then cut a piece of old ginger, cut it into ginger slices and put it together with the chicken thigh for later use.

3.Start marinating. Add 3 grams of salt, 2 grams of pepper, 5 grams of oyster sauce to enhance freshness, 3 grams of cooking wine to remove the smell, 2 grams of dark soy sauce to color, grab and mix evenly, marinate for 10 minutes for later use.

4.Then pour the breadcrumbs into a plate, the starch into the plate, and beat the two eggs into a bowl for later use.

5.Put the marinated chicken thighs in the eggs, roll evenly, then roll them in the starch, then roll them in the eggs, then put them in the starch, and finally put them in the breadcrumbs to coat the breadcrumbs evenly. Wrap all the chicken thighs in this order at a time.

6.Heat the wok and put in an appropriate amount of cooking oil, put the chicken thighs in it when the oil temperature is 50% hot, fry them over medium-low heat until golden brown on both sides, and remove them. (When there is a slight smoke in the oil pan, the oil temperature reaches 50% hot.) ）

7.Be sure to fry it over medium-low heat, so that the fried chicken thighs will be crispy on the outside and inside, and they will not be sandwiched, and they will be fried on medium-low heat for about seven minutes, and the chicken thighs will be cooked through. This kind of fried chicken thigh made at home is simple and easy to learn, and even kitchen novices can learn it.

8 .Place the fried chicken thighs on a plate and squeeze a small amount of salad dressing or tomato sauce on top to serve.

Crispy and tender fried chicken thighs.

In the first step, prepare chicken thighs, flour, cornstarch, fried chicken meal, black pepper and oil.

In the second step, the chicken thighs are directly processed and then Xiahou, stirred and marinated with fried chicken powder, and frozen for three hours.

Step 3: Prepare a bowl and stir in the flour, cornstarch, marinated chicken stock and black pepper to make chicken powder.

The fifth step is to take it out directly after frying, raise the oil temperature again, fry the chicken thighs in the pan again, and then get out of the pot after frying.

Tips for frying chicken thighs.

First: the chicken thighs must be pickled. It is said that many people fry chicken thighs directly in the pan, but the marinated chicken thighs can be more tender and flavorful. Therefore, it is recommended to marinate the chicken thighs for about three hours.

Second: the choice of marinade must be correct. It is said that many friends often choose roast chicken directly or marinate with salt and cooking wine when choosing marinades. But if you want it to be crispy and tender, you need to choose a fried chicken marinade.

Third: When frying chicken thighs, many friends ignore repeated frying. However, if you want it to taste crunchy, you need to fry it repeatedly. However, the number of times is not suitable for too much, usually twice is enough.

Soak the chicken thighs in water for a while to remove the blood from them. Then use a toothpick to prick a few small holes in the chicken thighs to make them more flavorful. Prepare a large basin, put the chicken thighs in the basin, add green onions, ginger, cooking wine to remove the fishy smell, and then add salt, oyster sauce, pepper, and light soy sauce to taste.

Stir well with your hands, turn several times to allow the chicken thighs to fully absorb the flavor, and marinate for 30 minutes. Prepare a bowl, add the flour and starch and stir well with a spoon; Beat two eggs into a bowl and stir 100 times clockwise with chopsticks to form an egg mixture. Remove the marinated chicken thighs, coat them with starch, then with egg wash, and finally coat them with a layer of flour and put them on a plate for later use.

Add cooking oil to the pot, add the chicken thighs when the oil temperature is 40% hot, (use chopsticks to put them in the oil to bubble), turn on medium-low heat and fry slowly. Don't move the chicken thighs immediately after they are in the pan, wait until one side is fried until golden brown, and turn the other side to continue. Fry for about 15 minutes, until the chicken thighs are cooked through.

.1。Wash the large chicken thighs, wipe the kitchen cloth dry, and then use a fork to fork some holes on the front and back to let in the flavor. Add all the marinade and mix well, marinate for more than half an hour, or overnight.

After packing up all the vegetables, the broccoli and onion cubes can be cut into larger pieces, as they will shrink when roasted.

Add an appropriate amount of olive oil to a frying pan and cook until hot, then add the large chicken thighs (skin side down) and fry until the skin is golden brown.

Brown the other side as well, remove the skin side up and place in a baking dish.

To fry the chicken thighs crispy and tender, more delicious, crispy on the outside and tender on the inside, the most important thing is that we must put less edible salt when marinating, and when frying at a low temperature.

Generally, we can choose flour and water and eggs to prepare such impurity puff pastry, so that when the chicken thighs are fried, the taste will be better, and the outside will be crispy and tender inside.

Fry over low heat, so that you can make the meat.

It is better to coat the chicken thighs with a layer of starch when frying them. Here's how to make fried chicken thighs.

Ingredients: 2 chicken thighs, 2 eggs, 500 grams of peanut oil (80 grams of oil), 10 grams of salt, 10 grams of monosodium glutamate, 5 grams of Shao wine, appropriate amount of dry corn starch, 50 grams of bread crumbs.

The method is as follows: 1. Remove the bones of the chicken thighs with a knife, then pat the chicken loose with the back of the knife, add salt, monosodium glutamate, and Shao wine to marinate for 30 minutes.

2. Beat the eggs, add water and cornstarch to make a paste, hang the marinated chicken thighs on the paste, stick the bread crumbs and set aside.

3. Heat the oil in the pot, and when the oil temperature is 100 degrees, fry the chicken thighs until crispy on the outside and tender on the inside.

Refer to the repentance typeFried chicken thighs - encyclopedia.

The fried chicken is delicious and easy to make, and it can be easily completed at home and enjoyed deliciously.

How to make delicious fried chicken thighs crispy on the outside and tender on the inside, how to make fried chicken thighs taste good.

Ingredients: 2 chicken thighs only.

1 egg.

Flour to taste.

Ginger paste to taste.

Cooking wine to taste.

Oyster sauce 1 scoop.

Light soy sauce 2 scoops.

Black pepper to taste.

Breadcrumbs to taste.

Paprika to taste.

Salt to taste. 1. After washing the chicken thighs, use a toothpick to insert small holes in the chicken thighs to absorb the flavor, add ginger paste, cooking wine, oyster sauce, light soy sauce, black pepper, salt, marinate the chicken thighs, and refrigerate overnight.

2. Roll the marinated chicken thighs in the flour and shake off the excess flour.

3. Roll in the egg wash again.

4. Finally, put it in the breadcrumbs and roll it evenly with the breadcrumbs.

5. Put the chicken thighs on a non-stick baking tray and brush the surface of the chicken thighs with some oil.

6. Brush the chicken thighs with oil, preferably on the grill (**I put them directly on the baking sheet).

7. Preheat the oven to 200 degrees, medium layer, about 40 minutes.

8. The best taste of crispy pistol legs lies in the crispy skin with spicy seasoning powder, salt, black pepper, and spicy pepper pepper powder, and the proportion is according to your preference.

Tips: 1. The surface of the chicken thigh has many holes to make it taste.

2. The chicken thighs are best baked on the grill (**I put them directly on the baking plate).

It should be fried slowly over low heat, and if the fire is too big, it will be cooked quickly on the outside and raw on the inside.

How do you make fried chicken thighs that are crispy on the outside and tender on the inside? Master this little trick, and it is more delicious to blow it up than the Mu banquet you bought.