New Orleans Fried Chicken
1.
First, treat the roots of the chicken wings. Use a knife to cut the thicker parts of the chicken wings. This will add more flavor and make it easier to cook. Put the processed chicken wing roots into a container, add New Orleans barbecue ingredients, pick them up with your hands and marinate them for an hour to let them taste delicious.
2.
Mix flour and starch in a ratio of 1:1, put the marinated chicken wing roots into a dry roll for a minute, so that the whole body is covered with dry powder.
3.
Take the chicken wing root out and shake it a bit, put it in clean water and dip it in water (be careful to handle it gently, don't shake it when it is in the water, to prevent all the dry powder from losing) put it in the dry powder and dip it in the dry powder for later use.
4.
Start the pot and burn the oil, because it is frying, so put more oil. When the oil is 70% hot, put the processed chicken wing roots into the pot and fry. It is very important to control the oil temperature in this step. Putting in a high oil temperature can play a good role in shaping. Only when the chicken wings are fried at low oil temperature will the chicken wings be fully cooked. After adding the chicken wings at high oil temperature, turn to low heat and low oil temperature to fry them thoroughly and remove the oil control. The oil temperature rises again, and the chicken wings can be eaten after re-frying.
Tips:
Minger's summary: 1 Treat the chicken wing roots. Use a knife to cut the thicker parts of the chicken wings. This will add more flavor and make it easier to cook.
2 Oil temperature control is very important. Putting in high oil temperature can play a good role in shaping. Only when low oil temperature is fried will the chicken wings be cooked thoroughly.
3 If you want a crisp and delicious taste, the re-frying step cannot be omitted.
