Quick-hand chicken legs
By VicentaLakin
It's made from pickled, cooked, tabled, done in 10 minutes, real fast handbread, fresh, non-cooked, non-fried, healthier with less oil。
Recipe Recommendations
- chicken legs in 1
- chili powder appropriate amount
- cumin powder appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Quick-hand chicken legs
1
The chickens wash their bones one by one, remove the fat on the side and draw a few knives in the flesh. A few knives were drawn to make the legs thicker and more even, and to make them more ripe and consistent。
2
The rowed legs of the chicken are cut down with a slashy, horizontally balanced chicken. A few cuts were made to cut the chicken texture, and it was not easy to retort. Just cut it with a knife. Don't make it small
3
After cutting, a small amount of salt was spread evenly on the legs of the chickens, and a slight hand massage was carried evenly. Not more salt, just a little bit. No pickles。
4
The frying pan is hot, it is put in a tea spoon for oil and a little salt。
5
Put the well-treated chicken leg on the side of the chicken skin into the frying pan。
6
Put a silica or tin paper on the chicken and press it with a heavier pan. Zerry's mom used a 5-pound cast iron pan
7
It's about five minutes in the fire, turn over and look at the chicken skin. It's already corroded. It's almost three minutes in the back. ♪ Don't need weight when you're turning ♪
8
Frozen chicken legs, strips or slices, while they're hot, soft and fast
9
The finished product. Just soak it with powder and pepper。Quick-hand chicken legs Make Tips
One, if you don't get chicken legs and buy chicken legs with the help of merchants, they're humanized and they'll do it for you. It's got to be less salt. Just a little bottom. 3. It is best to have a pan-basket-free pan-cooked, paste-proof, small white-proof, not too small a fire during the frying, just a fire, too small a fire, and it is important to have a heavy weight on a chicken leg, so that the fat of the chicken skin can be squeezed out quickly to the effect of the brittle。