Fried Chicken Drumsticks
1.
1. Prepare the whole chicken thigh for use.
2. Remove the half bone and meat of the chicken leg.
3. Use a knife to cut the chicken leg meat on the reverse side of the chicken leg, because the chicken leg is too big to fry.
4. When performing an "surgery" on the big chicken thighs, kick off the bones of the chicken thighs in half so that they can be cooked through when frying. Use toothpicks to pierce the whole body of the chicken thigh, the more the better, the more convenient it will taste.
5. Spread salt on the chicken legs. After adding salt, massage the chicken legs with your hands until the salt penetrates into the meat.
6. The essence of chicken must reach every part of the chicken leg in all directions.
7. Put in a spoonful of dark soy sauce. Rotate the drumsticks to make the dark soy sauce evenly colored. When marinating large chicken thighs; add a proper amount of dark soy sauce to color, you can fry out the yellow color; it looks very attractive~~~
2.
8. Add a spoonful of cooking wine to soak the whole chicken thigh.
9. After all the seasonings are soaked on the chicken thighs, put them in the refrigerator on a tray and refrigerate them for about 30 minutes or longer. Beat an egg into the bowl, hold the chicken drumstick in your hand, and glue all the egg liquid. [Because there is only one horizontal picture in the middle, it is easy to see that the order is shuffled in order to put the picture; it is still in the order of the words. 】
10. Pour starch and tender meat powder in a bowl. Both sides of the chicken legs are evenly glued with starch and tender meat powder.
11. Prepare 1 egg and beat it up, put the chicken thighs coated with starch and tender meat powder into a bowl, and stick the egg liquid on the whole body.
12. The chicken thigh spoon sticks with starch and tender powder to keep the tender taste of the chicken thigh. Also conducive to sticking bread crumbs. After sprinkling the bread crumbs; let the bread crumbs stay on the chicken thigh for 15-20 minutes, make sure the bread crumbs are completely pasted on the chicken thigh; sprinkle black sesame seeds; sprinkle a few black sesame seeds only for flavor, a small amount will not match Cause harm to the body. The black sesame seeds will drop a bit when picking up the drumsticks, which is not important.
13. Put a pot on the induction cooker and put enough oil to heat it up.
14. Put the prepared chicken thighs into a hot oil pan and fry. Don't heat too much, because the drumsticks are bigger and hard to be cooked. The fire is too high, the outside is browned, but the inside is not cooked. If you don't worry about frying for a long time, it will be harmful to your health. You can blanch the drumsticks in water to 5 degrees of maturity, and then fry them in a frying pan, so that they will cook quickly and have a nice appearance.
Tips:
Tips for fried chicken legs:
1. Don't heat too much, because the drumsticks are bigger and hard to be cooked thoroughly.
2. When marinating large chicken thighs; put in the right amount of dark soy for coloring, you can fry the yellow color; it looks very attractive~~~ Sprinkle a few black sesame seeds just to enhance the fragrance, a small amount of collocation will not cause damage to the body Hurtful.
3. The chicken thighs are glued with starch and eggs to maintain the smooth and tender taste of the chicken thighs.
4. After sprinkling the bread crumbs; let the bread crumbs stay on the chicken thigh for 15-20 minutes, and make sure that the bread crumbs are completely pasted on the chicken thigh.
5. Use a toothpick to pierce the whole body of the chicken leg, the more the better, the more convenient it will taste.
6. Use a knife to cut the meat of the chicken leg on the reverse side of the chicken leg, because the chicken leg is too big to fry.
