When frying chicken thighs, some people are coated in starch and some people are coated in flour, wh

When frying chicken thighs, some people are coated in starch and some people are coated in flour, what is the right way to do it?

1.Prepare about 10 chicken thighs, put them in a basin, pour in water, add a spoonful of salt, knead them twice, wash them, squeeze out the water and set aside. Add 1g of salt, 1g of pepper, appropriate amount of cooking wine to the pot, add a few slices of ginger and green onions, mix well with your hands, marinate for 12 minutes, and let the chicken thighs slowly absorb the flavor.

Take a small bowl, add 20g of flour, 10g of cornstarch, 10g of cornstarch, stir well with chopsticks, add an appropriate amount of water, and stir into a batter with chopsticks. Once the chicken thighs are marinated, pour them into the batter and stir them a few times with chopsticks to evenly wrap the drumsticks in the batter. In a small bowl, add 20 grams of flour, 10 grams of cornstarch, 10 grams of cornstarch, mix well with chopsticks, put the battered chicken thighs into a small bowl, and coat them with flour.

Wrap and set aside. Add cooking oil to the pan. When the oil temperature is 50% hot, add the mixed chicken thighs and gently push them with a spoon to heat the chicken thighs evenly and avoid sticking.

Switch to low heat and fry for about 5 minutes. Deep-fried chicken thighs. When the skin of the chicken thighs is golden and crispy, you can take out the oil control.

Place a few lettuce leaves on a plate as a base, then add the fried chicken thighs, and finish with a sprinkle of salt and pepper to taste. This crispy pepper-flavored crispy chicken thigh is ready.

2.The longer the chicken thighs are marinated, the better, so that the meat inside will be more flavorful. During the frying process, turn it several times to allow it to heat evenly.

I use an air fryer at home, so the fried chicken thighs are not too greasy. If you don't have friends, you can use an oil pan instead, but you must pay attention to slow frying over low heat, otherwise the bread crumbs will be easy to fry. The practice of fried chicken thighs, through the above method of fried chicken thighs, you can make some particularly delicious chicken thighs at home.

In this way, the chicken thighs are healthy, not bad, and the oil used to fry the chicken thighs is safe and hygienic. All of these can help children eat healthier. Although eating fried food is not good, it also reduces the harm to a certain extent.

3.Chicken thigh is a type of chicken thigh that everyone is used to choosing. The taste is good, and it is also very low.

However, it should be noted that the chicken thighs must be marinated after they are bought, so as to ensure that the fried chicken thighs are delicious and delicious. After that, we need to prepare the batter. To fry chicken thighs at home, you need both batter and flour.

In general, batter means that I like 2 parts flour and 1 part starch plus an egg. Then hang the batter on top of the marinated chicken thigh fruit powder. This way, the drumstick will hang the batter faster.

When the oil temperature is 67%, we put the chicken thighs in the pan and fry them all the time. We have to put the chicken thighs in a low heat. In this way, the chicken thighs can be fried on both sides with golden crispiness.

We can put out the fire and fry it again. When we fry again, we must fry the chicken thighs over high heat until golden brown and crispy on both sides.

Personally, I think it's better to coat with starch because it's easy to solidify. And the chicken thighs are also delicious. However, if it is flour, it may take a long time to fry.

Of course, it is better to be coated in flour. Because the starch is so thin, if you fry it, it may separate from the chicken thighs in the pan.

The correct way is to wash the chicken thighs, then marinate, heat oil in a pan, stir the wet starch into a thick paste, then sprinkle on the chicken thighs, put them in the pan and fry them for 15 minutes until they are golden brown.

1. Because the outside of the chicken thigh is a layer of skin, if it is not coated with flour, it is directly fried in the pan, and the fried skin is crispy and hard, so it should be coated with flour to make the skin on the outside more crispy and make the chicken thigh meat more tender.

2. The steps of frying chicken thighs: first prepare the chicken thighs to be fried, wash them, then make a few cuts with a knife, put them in a bowl, add cooking wine and salt, and fry the chicken powder into it and stir, which can not only remove the fishy smell of the chicken thighs, but also make the chicken thighs taste. When coating chicken thighs in flour, pay attention to not directly wrapping chicken thighs with dry flour, add starch and egg white to the flour, mix and stir, and then wrap them on the chicken thighs and fry them, so that the skin on the outside of the chicken thighs will be crispy.

Coat the chicken thighs with flour so that the skin on the outside of the fried chicken thighs will be crispy. If you don't coat the chicken thighs with flour, the skin on the fried chicken thighs will be very hard and the taste will not be good, so you should coat them with flour to enhance the texture and taste of the fried chicken thighs.

Because the outside of the chicken thigh is a layer of skin core, if it is not coated with flour, it is directly fried in the pan, and the fried skin is crispy and hard, so it should be coated with flour to make the skin on the outside more crispy and make the chicken thigh meat more tender.

First prepare the chicken thighs to be fried, wash them, then make a few cuts with a knife, put them in a bowl, add cooking wine and salt, and fry the chicken powder into it and stir, which can not only remove the fishy smell of the chicken thighs, but also make the chicken thighs taste.

When wrapping chicken thighs in flour, pay attention to not directly using dry flour to grind and wrap chicken thighs, add starch and egg white to the flour, mix and stir, and then wrap them on the chicken thighs and fry them, so that the skin on the outside of the chicken thighs will be crispy.

Summary. The method is: fried chicken bread, flour, cornstarch according to 1:

Mix in a ratio of 3, add a little salt at the end and stir together. Then coat the thighs evenly and press them by hand, this is to prevent too much powder from falling off when frying. Then put the powdered chicken thigh in water, and then wrap it in egg liquid again and then wrap it in breadcrumbs and finally put it in the oil pan to fry, remember to fry it slowly over low heat until it is set, and after taking it out again, you need to fry it again, and finally it is golden brown, and then sprinkle with chili powder, and then stir evenly to make this chicken leg spicy.

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Hello, flour is also needed for corn starch when you dry your fried chicken thighs.

The method is: fried chicken bread, flour and cornstarch are mixed in a ratio of 1:3, and finally a little salt is added and then stirred together in Zhengchangda.

Then coat the thighs evenly and press them by hand to prevent them from falling off too much during frying. Then put the powdered chicken thighs in water, and then wrap them in egg liquid again and then wrap them in breadcrumbs and finally put them in the oil pan to fry, remember to fry them slowly over low heat until they are set, and after they are fished out again, they need to be fried again, and finally golden brown, and then sprinkle with chili powder, and then stir evenly to make the chicken thighs spicy.

In this way, the skin of the fried chicken is crispy and really fragrant, and when you tear the fried chicken, the chicken inside is even more steaming.

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Summary. Yes. Because if the fried chicken wrapped only in fried chicken powder does not taste as good as the fried chicken coated in flour, the outer layer of skin will be crispier than the chicken coated in fried chicken powder.

Yes. Because if the fried chicken wrapped in fried chicken powder is not as good as the fried chicken coated with flour, the outer layer of skin will be more delicate and crispy than the chicken coated with fried chicken powder.

Do you need to add starch together with dry flour.

Do you want to make a paste for fried chicken powder?

First of all, wash the chicken, make a few cuts with a knife, put it in a bowl, add cooking wine, salt and light soy sauce and stir and soak it overnight, which can make the chicken fully flavored, and the fried taste is more delicious; The second is to prepare a bowl, pour some fried chicken powder and flour into the bowl, then add some water to mix into a paste in the middle, and finally add the egg liquid without egg yolk to mix and stir, and put the chicken in the bowl to wrap the batter; Finally, put enough cooking oil in the pot, and the silver morning chan is burned until it is about seven minutes hot, and then you can put the chicken in and fry it, and the surface of the chicken turns golden brown and can be out of the pot. Coating the surface of the chicken with flour can make the skin crispier on the outside.

If the breaded spicy chicken thighs are not fried in time, the batter on the outside will easily dry up, clumps, and even fall off.

In the next frying process, the clumped batter may fall off into the oil pan, and the oil will be fried and charred after high temperature, so the oil will become very black, so in the process of frying the chicken thighs, you should bury the orange at any time and use a colander to remove the impurities in the oil to keep the oil clean, so that the fried chicken thighs will not turn black.

If you want to make your own fried chicken thighs at home, the length of time depends on the temperature of the oil. If the oil temperature is relatively high when frying the chicken thighs, it will take about three to four minutes. If the oil temperature is relatively low, you need to fry the chicken thighs in the oil pan for about 8 to 10 minutes with the liquid to fully cook.

Not only that, but when frying chicken thighs, you should also pay attention to the number of oil temperatures, too high oil temperature will cause the fried chicken thighs to have a pasty skin, but the chicken is still raw.

Precautions for fried chicken thighs

1. Be sure to tie holes in the chicken thighs, so as to ensure the flavor of the chicken thighs.

2. Add oyster sauce to the pan to make the chicken thighs more colorful, and it is easier to turn golden brown when frying.

3. This step of boiling is different from the previous one, it is fried directly after pickling, and the chicken thighs after boiling are not easy to produce blood when fried, which is very suitable for novices who do not control the oil temperature well.

4. The oil for frying chicken thighs can be 50% hot, if the oil temperature is too hot, it will make the chicken thighs directly brown.

5. The steps of flouring fried chicken thighs are to add starch first, then add egg liquid, and finally add breadcrumbs.

The above content refers to the debate: Encyclopedia - fried chicken thighs.