Crispy Fried Chicken

Crispy Fried Chicken

1. First prepare the chicken: I use chicken legs. To make it easier for children to eat, I remove the bones of the chicken legs and cut them into pieces. Cut each chicken leg about 3-4 pieces. Each piece is best with skin. You can also use chicken wings.
Take it with or without bones to see what everyone likes! Don't cut too small pieces, too small pieces will taste dry and taste bad when fried!

2. Put the marinated meat ingredients into the pot. The recipe for the marinated meat ingredients: 5g salt, 3 garlic, a few slices of ginger, 1g chili powder, 1g black pepper, 2.5g white pepper, 15g water, pour all the ingredients into the pot In, mix it up. This amount can make about 450 grams of chicken thighs. I used three chicken rims.

3. Prepare the marinade seasoning. After mixing, put the chicken thigh into the ingredients, and knead the marinade evenly by hand. Refrigerate and marinate overnight to 24 hours! It takes at least half a day to marinate to taste.

4. Ingredients for fried chicken flour: 80g corn starch, 200g all-purpose flour, 3g baking soda powder, 4g white pepper, 4g salt and 2g black pepper powder in a pot.

5. Use a spatula to mix all the ingredients for later use.

6. Beat an egg and add 50g milk to beat and mix well.

7. Take 90g fried chicken powder, add it to the egg liquid, mix and make a paste. Depending on the brand of flour, the batter may be dry or thin, and the dry humidity of the batter can be adjusted by adding milk or flour coating. Until the batter is adjusted to a slightly thick state that can hang on the surface of the chicken.

8. Pour the marinated chicken into the batter and coat it evenly.

9. Put the coated chicken pieces into the breading powder and turn them repeatedly to coat each piece with the fried powder.

10. After all the chicken nuggets are wrapped, knead and press several times with your hands to make the surface of the chicken coated with powder. The purpose of this is to make the chicken flakes become beautiful after being fried. After wrapping, shake off the excess dry powder. .

11. Put oil in the small pot, heat it to about 170 degrees, insert the chopsticks into the oil pot, the bottom of the chopsticks quickly emerge a lot of small bubbles, it means that it is only possible.

12. Pick up the chicken pieces one by one and put them in the pan to fry. Don't turn it right after the pan is turned off. Wait a while until the surface of the chicken pieces is crusted. Put only a few pieces at a time, do not fill a pot, if there is too much meat, the temperature of the oil pot will drop, which will affect the effect.
The size of the chicken nuggets is different. When frying, you should pay attention to the color of the chicken nuggets. If the surface color is in place, it can be out of the pan.
When frying, pay attention to control the oil temperature. If the temperature is too high, reduce the fire in time to avoid deep-fried chicken nuggets.

13. The fried chicken made with this recipe has its own flavor, so there is no need for dipping sauce to season it! But a little bit of ketchup will reduce the greasiness! If you fry a lot at a time and you can't finish it, you can bake it in the oven at 170 degrees for 10 minutes, and it will be crisp again! There is no need to re-fry, so as not to deep-fry the chicken nuggets.

Tips:

It is better to divide each chicken leg into 3 or 4 slices. If it is too small, the gravy will be fried and dry, and the taste will be affected.
The best time to marinate is one night. After a long time of marinating, the meat will be more delicious.
The powder coating needs to be done piece by piece, each piece is evenly coated with a layer, and then rubbed by hand, the chicken pieces that are made in this way will be fried into beautiful scales, which are both good-looking and delicious, just like the bought one!