How to prepare the batter of fried chicken thighs, how to make the batter of fried chicken thighs

Fried chicken batter method:

1.Chop the chicken first, the chicken breast.

Cut a few more knives at the thick area of the chicken thigh to allow for flavor and quick ripening, and then marinate with seasonings.

2.To prepare the batter: Use flour and add an appropriate amount of baking powder.

Add custard powder and water to make a batter of appropriate thickness, add water several times to avoid too thin, add a little salt to the batter to make it have a basic taste, and add some chopped green onions;

The function of baking powder is to make the batter fluffy, and adding too much will make it bitter, so it should be in moderation.

Custard powder is milky yellow and has a strong fragrance, and it is a custard bun on the market.

This is used as a filling, and its effect is to increase the flavor and color. There are many fakes of custard powder, so be careful when buying.

3 The last step is to fry the chicken, there are 2 methods, raw frying and cooked frying.

Cooked frying: relatively simple, first steam the chicken pieces, and then hang the paste to fry, because the chicken pieces are ripe, so the fried quickly, as long as the outside batter is fried, the color is well controlled, and it's OK.

Raw frying: Wash the marinated chicken pieces and control the water.

Put it in the batter, hang the batter, and then fry it in the oil pan, the oil temperature at this time should be controlled, because the chicken nuggets are raw, so the frying is relatively slow, and you should also pay attention to the color of the batter, if the oil temperature is too high, the color of the batter will quickly become darker, until it turns black, and the chicken nuggets at this time may not be cooked thoroughly.

Ingredients: chicken thighs, minced ginger, minced garlic, salt, five-spice powder, salt and pepper, light soy sauce, all-purpose flour, baking powder.

1.Wash the chicken thighs and soak them for half an hour to remove the blood.

2.Add 20 grams of garlic paste, 20 grams of minced ginger, 7 grams of salt, 3 grams of salt and pepper, 2 grams of five-spice powder, 20 grams of light soy sauce to the chicken thighs, stir well, and marinate for 2 hours.

3.Pour 40 grams of all-purpose flour, 1 gram of salt, 3 grams of salt and pepper, 2 grams of five-spice powder, 2 grams of baking powder, 175 grams of water into a bowl, and stir well until the batter is formed.

4.Pour the batter into the marinated chicken thighs and stir well so that each chicken leg is evenly coated with a layer of batter.

5.Roll the chicken thighs in sweet potato starch.

6.Pat off any excess sweet potato starch (too thick of dry powder can cause the skin of the chicken thighs to be very hard).

7.Wet the starch on the good chicken thighs, so that there will not be a lot of floating powder in the oil when the chicken thighs are fried.

8.Heat oil in a pan, put a small dough and throw it into the pan, and when you see a large bubble tumbling up around the noodles, you can put the chicken legs.

After about a few minutes, the oil temperature has stabilized, turn to low heat and fry slowly for 12 minutes, and then remove from the pan for later use.

10.Raise the oil temperature again and throw in a small dough, when there are dense small bubbles around the dough and rise rapidly, put the chicken thighs in the pan and fry for half a minute (re-frying is the ultimate trick to make the skin crispy and not greasy).

Ingredients: Seasoning].

Ingredients: 5 large chicken thighs (about 2 catties).

Egg yolk 2 pcs.

Ingredients: 2 cups of white powder.

1 cup flour.

2 teaspoons of ground white pepper.

2 teaspoons salt.

Baking powder 1 2 tsp

Egg yolk 2 pcs.

1 teaspoon salt.

1 tbsp soy sauce.

1 teaspoon sugar.

Ground white pepper a little.

2 tbsp white powder.

Procedure]1) Marinate the chicken thighs and leave for 2 hours.

2) Mix the fried powder, put the chicken thighs and lightly coat them with a layer of fried powder, then a layer of egg wash, and then a layer of fried powder. Pay attention to the order of breading, so that the fried chicken will be plump and crispy.

3) Heat 6 cups of hot oil until it is 7 minutes hot, put the chicken thighs into the frying oil one by one, fry them over low heat, turn them over low heat, turn them over about 5 8 minutes, and fry them on high heat for 15 seconds before getting out of the pan. (You can adjust the crispiness of the frying according to your personal preference, but be sure to fry it well and eat it hot with pepper and salt).

KFC fried chicken thigh wings recipe.

How to make KFC's crispy fried chicken.

a) Pickling process:

1) Thaw the ingredients completely, drain them completely, and set aside.

2) Some of the frying ingredients need to be changed and lightly cut on the skin. (e.g. chicken thighs, wings, etc.).

3) Put it in the pre-prepared marinade, (chicken nuggets: marinade: cooking wine = 100g: 10g: 20g), marinate normally for about 2-3 hours, the marinade is McCormick's spicy fried chicken powder (other brands can also be used).

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.

Crispy fried chicken thighs that are better than KFC

I love fried food, I can't help it, I can only study it myself

This recipe is made with fixed ingredients, and there is no other way to replace it, and if you replace it with others, the taste will definitely be different!

Be sure to check out the tips!!

Ingredients: 5 chicken thighs (about 500g).

1 bag (1kg) of fried chicken bread

Spicy marinade 25g

Water 100g

How to make crispy fried chicken thighs that are more delicious than KFC.

Thaw and wash the chicken thighs, cut the front and back, add the marinade and water, mix well, and cover with plastic wrap.

Refrigerate in the refrigerator for 8-12 hours.

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Take out the chicken thighs, put them in the fried chicken breading, cover the chicken thighs from the bottom to the top, press 7 times, and wrap evenly.

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Shake off the excess powder of the chicken thighs, then put the chicken thighs wrapped in powder into clean water, remove them from the water once, continue the previous step, press 7 times, press evenly, and you can also reverse the chicken thighs to rub and try to see the scales.

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Put it in an oil pan, fry it at 170 degrees for 8-10 minutes, take out the chicken thighs and drain the oil, and you can eat it directly.

Eat better (.)

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Tips: 1. Fried chicken bread and spicy marinade are available on the market or **, you can choose to buy them yourself, the marinating time of each powder will be different, and the taste of different people will be different, don't deliberately entangle or come to scold, don't accept!

2. When wrapping flour, the pressing technique must be in place, and rubbing and pressing against the direction of the chicken leg will make a better puff pastry.

3. Be sure to shake the powder, it is very important, if you don't shake it, the fried skin will be thick, and if it is thick, it will be hard!

4. If you can't estimate the temperature of your own oil pot, you can buy a temperature needle or temperature gun on the Internet, if you like to eat fried food, this is still necessary, and the oil temperature is really important for fried food.

Finally, I hope everyone can fry the chicken thighs that have been knocked out many times