New Orleans Fried Chicken Wing Roots

New Orleans Fried Chicken Wing Roots

by Lao Fang Xiaoyu

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Fried chicken: Adults and children like it, especially children are more obsessed; since children like it, we will make some, so it is cleaner, hygienic and fresher than the outside, I say no~~~
In fact, making all kinds of fried chicken at home is not complicated, and the material preparation is also very simple. It can be done in half an hour (PS: of course not including the marinating time); first wash and drain the chicken wings and add seasonings to marinate them for a delicious taste , Wrap some flour and fry it in a frying pan and it will be OK; although the preparation is a little more cumbersome than usual, the taste can be said: kill foreign fast food, crispy on the outside, crispy on the inside, a bite: tender, juicy and delicious~ ~~"

New Orleans Fried Chicken Wing Roots

1. Prepare the ingredients

New Orleans Fried Chicken Wing Roots recipe

2. Wash chicken wings and pour into Orleans barbecue ingredients

New Orleans Fried Chicken Wing Roots recipe

3. Grab well and marinate overnight

New Orleans Fried Chicken Wing Roots recipe

4. Prepare the egg liquid again

New Orleans Fried Chicken Wing Roots recipe

5. Put the roots of the chicken wings in the fried powder and roll it around and pat

New Orleans Fried Chicken Wing Roots recipe

6. Then put it in the egg liquid soaking it and pick it out quickly

New Orleans Fried Chicken Wing Roots recipe

7. Finally, add the fried powder and roll it around to shake off the excess dry powder

New Orleans Fried Chicken Wing Roots recipe

8. Put it in a 70~80% hot oil pan

New Orleans Fried Chicken Wing Roots recipe

9. Pick out after frying until the surface is golden

New Orleans Fried Chicken Wing Roots recipe

10. Come on, eat quickly

New Orleans Fried Chicken Wing Roots recipe

11. Pour the fried powder into the dish

New Orleans Fried Chicken Wing Roots recipe

Tips:

1. Orleans barbecue material is a compound seasoning, no need to put salt and other seasonings when marinating
2. The marinating time is better to be longer and more delicious, I usually marinate the next night and cook the next day
3. In order not to waste cooking oil, I made two kinds of fried eggs at one time; after frying the first pot to remove impurities, continue to fry the second pot, so the oil color is a bit turbid; after that, the oil is gone~~~

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