How to make crispy chicken thighs with crispy outside and tender inside?

Crispy chicken thighs, if you want to make them at home, if you want to be crispy on the outside and tender on the inside, you must marinate the chicken thighs in advance before making them, if you want to add more flavor, you can choose to scratch a few knives on the surface of the chicken thighs, so that the development in a short time can also make the chicken thighs more delicious. Take out the frozen chicken thighs and clean them after thawing, cut two knives on the surface of the chicken thighs with a knife, you can choose to put in some Orleans seasoning, be sure to spread the surface of the chicken thighs evenly, so as to make the chicken thighs more delicious, under normal circumstances, it is best to marinate for about half an hour. After marinating, wrap the chicken thighs in fried powder, the oil temperature and heat must be controlled, and then when the oil temperature is 7 hot, put the chicken thighs wrapped in starch into the pot, and it is best to fry them over low heat until they are golden on both sides.

The production method of crispy chicken thighs is very simple, and the process is not complicated at all, you can easily make them at home, and the crispy chicken thighs you make at home will be more hygienic and hygienic. Fried chicken wrap can be purchased at the supermarket, and Orleans dressing is also purchased at the supermarket. If you want the chicken thighs to be more delicious, you can choose to use the chicken shanks.

Put the chicken thighs into a clean bowl, add the appropriate amount of seasoning, you can choose to cover with plastic wrap and put it in the refrigerator overnight, beat an egg in the bowl, pour the fried chicken powder into the other bowl, put the marinated chicken thighs into the fried chicken powder, then put it in the egg mixture and spread evenly, and then put it in the fried chicken powder and roll it again, so that the fried chicken thighs will be more crispy. Both methods are perfect for making at home, and there is no difficulty in making them. <>

The nutritional value of this dish is relatively high, and there are many rich nutrients, before making this delicacy, you must prepare the ingredients in advance, the ingredients that need to be used under normal circumstances are relatively simple, and it will be more convenient to operate after buying the ingredients.

Crispy chicken thighs are particularly delicious food, not only the wheat is tender and delicious, but also the chicken tastes particularly chewy, so it is deeply loved by everyone, but if you want to make the chicken thighs really outside, it is not easy to make the chicken thighs crispy and tender, and it requires certain steps and skills.

Ingredients: 500 grams of pistol chicken thighs.

Marinade: 35 grams of red pepper, 14 grams of refined salt, 5 grams of cumin, 5 grams of monosodium glutamate.

Ingredients: 30 grams of chopped green onion, 30 grams of rice wine, 20 grams of minced ginger, appropriate amount of cornstarch, appropriate amount of water, appropriate amount of dark soy sauce.

Detailed steps:

1. Clean the chicken thighs, control the moisture, and set aside.

2. Put 35 grams of Sichuan pepper and 5 grams of cumin into a dry pan to fry the fragrance, take it out, and crush it into granules with a rolling pin.

3. Put 30 grams of chopped green onion and 20 grams of minced ginger into a bowl, pour in 30 grams of rice wine, mix evenly, and set aside.

4. Insert several holes into the cleaned chicken thighs with bamboo skewers to facilitate flavoring. Then rub it evenly with refined salt and monosodium glutamate until the salt is basically melted. Then spread evenly with crushed peppercorns and cumin granules.

Take half of the green onion and ginger juice and put it in a low basin, put the kneaded chicken thigh skin down on the green onion and ginger juice, and then sprinkle the remaining green onion and ginger on the chicken thigh, seal it with plastic wrap, put it in the refrigerator for 6 hours, and set aside.

5. Quickly rinse off the peppercorns and cumin particles on the surface of the marinated chicken thighs with water and set aside.

6. Put the cleaned chicken thighs into the steamer, steam over high heat for 25 minutes, take them out, and set aside.

7. Add an appropriate amount of vegetable oil to the pot, heat the oil to 70% hot, and set aside.

8. Add an appropriate amount of cornstarch to the bowl, then add an appropriate amount of water, mix into a thin paste, and then drip in a little dark soy sauce to color.

9. Evenly coated with a layer of starch paste on the processed chicken thighs, put them in the warm oil and fry them for two minutes, remove them, then raise the oil temperature to seventy percent heat again, and then fry them again for about two minutes, and fry them until the surface is crispy and the golden hook can be taken out of the pot.

Ingredients: 3 chicken thighs, appropriate amount of refined salt, appropriate amount of soy sauce, appropriate amount of cooking wine, half a lemon, appropriate amount of pepper, appropriate amount of honey, appropriate amount of white sesame seeds.

Cooking steps:1Soak the chicken thighs for 30 minutes to drain the blood, then rinse them, and make a few cuts on both sides to absorb the flavor.

2.Stir the cooking wine, salt, pepper, and soy sauce with your clean little hands, and marinate the chicken thighs for about 30 minutes.

3.Place the chicken thighs in the air fryer, set the temperature to 180°, and fry for 15 minutes.

4.Whisk the soy sauce, honey and lemon juice into a bowl to make a sauce and set aside.

5.Remove the chicken thighs and brush with the sauce.

6.Put the chicken thighs in the air fryer again, adjust the temperature to 160°, and fry for 10 15 minutes. Finally, sprinkle with white sesame seeds and serve on a plate.

7.I didn't put any oil, and I took out the oil grate in the chicken thigh.

Cooking Tips:

1. I use my own air fryer, and the time and temperature are set according to the actual situation of the pot.

2. When buying chicken thighs, you should look at the color, the chicken thighs with shiny meat and no bruises on the surface are the best chicken thighs;

3. When buying chicken thighs, you should touch its meat quality, the surface is slightly dry and not sticky, and the chicken thighs that will recover immediately after acupressure are the best chicken thighs;

4. Don't buy chicken thighs with dull meat color, bruises on the surface, and smelling foul. Buy thicker chicken thighs with more meat, and it is best to buy fresh ones instead of frozen ones;

5. The digestibility of chicken is relatively high, and it is easy to be absorbed and utilized by the human body.

First of all, the chicken thighs should be washed, then the surface of the chicken thighs should be cut, marinated in Orleans marinade for about 30 minutes, then the air fryer should be turned on, and the chicken thighs should be placed in 280 degrees for 25 minutes, after which they will be sprinkled with cumin powder and chili flakes.

Cut the chicken thighs into a few pieces, clean them, add seasonings for marinating, marinate the meat and fry the powder, put the chicken thighs in oil heat, and fry them slowly over low heat, so that the fried chicken thighs are crispy on the outside and tender on the inside.

The way to make it is to clean the chicken thighs first, then coat them with a layer of egg wash, coat them with flour, and then put them in a pan and fry them.

How to make crispy chicken thighs:

Ingredients: 4 chicken thighs, 7 grams of salt and pepper, 10 grams of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 grams of five-spice powder, 100 grams of breadcrumbs, 80 grams of sweet potato starch, 2 eggs, appropriate amount of vegetable oil.

Production method: Step 1: First of all, wash the chicken thighs many times, then rub and squeeze the chicken thighs by hand, squeeze out the blood water in the chicken thighs as much as possible, and then rinse them many times until the water is relatively clear and drain the water.

Step 2: Sprinkle 7g of salt and pepper, an appropriate amount of five-spice powder, a little sugar, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce into the chicken thighs, massage the seasonings into the chicken thighs, and then put them in the refrigerator to marinate for more than 4 hours.

Step 3: Crack the eggs into a bowl and add a pinch of salt to beat into an egg mixture. In preparation a plate of sweet potato starch, a plate of breadcrumbs.

<>Step 5: Then put in the egg wash and coat it with the egg wash.

<>Step 7: Heat oil in a pan, add the chicken thighs and fry them until they are set, then remove them. Then turn the heat to medium, wait for the oil temperature to cool down slightly, then put in the fried chicken thighs and fry for about 10 minutes, until they are completely cooked, then remove them and put them on a kitchen paper towel or draining rack to drain out the excess oil juice.

Step 8: Put it on the table, the chicken thighs that have just been fried are shining with oil and gold, and they are gluttonous when they look at it, which is not only a small snack that children like, but also a snack that men like.

Tips

1. Don't be too troublesome when cleaning the chicken thighs, use the method of rubbing to squeeze and rinse many times to wash off the blood to the greatest extent until the chicken thighs are white.

2. When marinating the chicken thighs, use massage to soak the seasonings into the meat to the greatest extent, refrigerate them in the refrigerator for more than 4 hours, and remember to turn them over halfway to make the chicken thighs fully flavorful.

3. The chicken thigh meat wrapping should be coated in the order of starch first, then egg liquid, and finally breadcrumbs, and the order should not be reversed.

4. When frying chicken thighs, first increase the oil temperature and fry the shape, then adjust the medium heat to reduce the oil temperature and continue to fry for about 10 minutes until it is fully cooked.

As we all know, most of the ingredients will exude a unique aroma after frying or frying, chicken thighs will naturally not be excepted, for people who are not happy with meat, fried chicken thighs are enough to meet the needs of this part of the group, eat meat, eat a large piece of food, enjoy it, both refreshing and comfortable, not only the method is simple, and it is not easy to gain weight if you eat too much, high-nutrition and high-protein food, especially suitable for children and the elderly. 【Food seasoning】: large chicken thighs, Orleans marinade, light soy sauce, green onion, ginger slices, rice wine, vegetable oil.

Production process]:

First of all, go to the market and choose a large chicken thigh, clean it, find a sharp knife to cut the chicken, then pull the bone out of the middle, lay it flat, and put it on a plate for later use.

Then, put a small amount of deodorized dongru, ginger slices, and rice wine on the plate, then add an appropriate amount of Orleans marinade and light soy sauce, grasp it enough and mix evenly (massage it inside and outside for a few minutes), and then put it aside to marinate for half an hour for later use (put it in the refrigerator overnight, the effect is better).

In addition, find a clean wok, first put a small amount of oil in it, after the oil is burned, then put the marinated chicken in, and fry it slowly over medium-low heat throughout the whole process until it is golden brown on both sides and is ripe, and then it can be served out for later use.

After the black pepper chicken nuggets are fried in the pot, they are cut into pieces while they are hot, neatly placed on the plate, and the life version of the fried chicken thighs is made, the characteristics are: crispy on the outside and tender on the inside, spicy and flavorful, smooth and tender meat texture, high-nutrition and high-protein food, full of **** how to eat enough, children like it, the method is simple, both to relieve hunger and delicious, especially suitable for lazy people to eat.

[Warm reminder]: Chicken thighs belong to low-calorie, low-fat ingredients, not only comprehensive nutrition, tender and delicious meat, and contain a lot of high-quality protein.

Wash the chicken thighs, cut a knife in the middle of the chicken thighs, slice the onion, slice the garlic, add salt, onion, and a small amount of white vinegar to the chicken thighs, mix it, heat the pot, fry the garlic together when the chicken turns white, fry until the surface is golden, add soy sauce, white sugar and fry it again to make it colored, cut it into pieces and put it on a plate and squeeze a little tomato sauce after frying.

Prepare some chicken thighs for knife change, then marinate the chicken thighs with ginger, onions, cooking wine, and add some Orleans marinade and light soy sauce, and finally fry them in an oil pan to mature, and sprinkle them with delicious seasonings.

First, marinate the chicken thighs with cooking wine and garlic to remove the fishy smell, then pour oil into the pan, wait until the oil is hot, then fry slowly over low heat until golden brown on both sides.

Crispy chicken thighs are here? Tell me how many you can eat.

Marinate the chicken thighs, coat them with starchy egg mixture, breadcrumbs and fry them until golden brown.

The chicken thighs are processed and coated with flour, and when the oil temperature is high, they are fried until golden brown, and it is best to re-fry them several times to make them more crispy, and they are fried and dipped in tomato sauce to eat.

Ingredients: 600g chicken thighs.

Seasoning: 15 grams of ginger, 15 grams of green onions, 15 grams of Sichuan pepper, 25 grams of rice wine, 30 grams of salt, 10 grams of salt and pepper, 50 grams of vegetable oil.

Preparation of crispy chicken thighs:

1.Wash the chicken thighs and marinate them for a while with Sichuan peppercorns, ginger slices, green onion knots, Shao wine, and fine salt.

2.Steam the marinated chicken thighs for about 15 minutes, remove the green onions, ginger and peppercorns.

3.Put the wok on the heat, pour in the oil, when it is hot, put the chicken thighs into the fry until golden brown, remove and put on a plate, sprinkle with pepper and salt.