New Orleans Grilled Chicken Drumsticks

New Orleans Grilled Chicken Drumsticks

1. Put all the other ingredients except butter together and knead it into a dough

2. Then add the butter, slowly knead into the dough, knead until the dough is complete (that is, you can pull out the film and knead the dough by hand, and try to knead until the dough is smoother)

3. Put the kneaded dough in a warm and humid place for the first fermentation to 2.5 times its original size, and the first fermentation is complete

4. Dip dry flour with your fingers and insert it into the dough. If the pit shrinks quickly, the fermentation has not been completed. Otherwise, the fermentation is completed (you can put hot water in the pot, or in the microwave or oven, and put the dough that needs to be fermented. Put it in a container of suitable size, covered with plastic wrap, and put it in the inner pot, or microwave, or oven)

5. Press out the air by hand

6. Take out and knead into dough

7. Divide into 6 points (approximately 85 grams/piece), spheronize, and relax the cling film for 10 minutes

8. Shaped into an ellipse

9. Spread the egg liquid on the surface of the bread, sprinkle with sesame seeds (you need to press lightly with your hand to make it stick)

10. Put the dough on the baking tray in a warm and moist place for the second fermentation to about 2-2.5 times the original

11. The second fermentation is complete

12. Preheat the oven to 170 degrees, and the middle layer of the oven can be out in about 18-20 minutes

13. The bread can’t be eaten right away. At this time, let’s roast the chicken legs: wash the chicken legs and drain the water, separate the flesh, and beat the meat with the back of a knife to make it smoother (I missed this part, hehe~)

14. Take some Orleans marinade (depending on your own taste), add water and mix well

15. Soak the whole chicken thighs in a bath, put them in a fresh-keeping bag, pour all the marinade in, and seal the mouth.

16. Store in the refrigerator for 12 to 24 hours, turn over once or twice in the middle to make it full of flavor

17. To bake: very simple, chicken thigh steak plate, preheat the oven to 200 degrees, bake for about 25 minutes, turn over once in the middle

18. Final process: Cut the cold bread horizontally, put in a piece of chicken thigh, put in the shredded lettuce, and squeeze the salad dressing