Eat at Home-crispy and Juicy Fried Chicken (with Scales)
1.
Add seasonings to water and stir evenly (it’s okay if it doesn’t dissolve completely)
2.
Wash the chicken legs and chicken wings with a toothpick for a few times to taste. Stir the thick salt water again to soak the chicken legs and chicken wings in the refrigerator and marinate for more than three hours (I soak for one night)
3.
Beat the eggs, dip in powder and mix evenly for later use
4.
Start the trilogy, dip powder-dip egg liquid-dip powder. The egg liquid must be spread evenly. Finally, it is necessary to dip the flour, press hard so that the chicken wings and chicken legs are covered with the flour, shake off the excess flour, and it will become scales.
5.
Put the chicken wings and drumsticks on the oil at 60% or 70% of the heat. Fry for half a minute and then start to turn it up and down with chopsticks. Let it heat evenly. Deep-fry for 7-8 minutes on medium and low heat, depending on the size of the drumsticks and chicken wings. The oil control can be taken out after the color is golden and evenly colored. After the oil control is finished, deep-fried again for 30 seconds to make the coat more crispy. In the last 10 seconds, open the high heat and deep-fry to force out excess oil.
Tips:
Finally, it is necessary to dip the flour, press hard so that the chicken wings and chicken legs are covered with the flour, shake off the excess flour, and it will become scales. The last ten seconds of frying must be high, so that excess oil can be forced out.
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