fried chicken legs
Ingredients: chicken legs
Recipe Recommendations
- chicken legs 1000g
- fried powder 250g
- Orleans Marinade 200g
- water 150g
- slightly spicy
- fried
- ten minutes
- simple
Steps for fried chicken legs
1
Wash the chicken legs and prepare the marinade, fried powder and water for use.
2
Mix marinade and water according to the curing ratio, pour into the chicken legs and marinate quietly for 12 to 24 hours
3
According to the slurry mixing ratio, measure the frying powder and water and mix well to make slurry
4
Sizing: Put the marinated chicken legs into the slurry to ensure that the chicken legs are evenly covered with the slurry; then drain: Drain off the excess slurry until no strands of slurry flow down.
5
Powering: First cover the sized chicken leg with powder and press it slightly with your hand; then use your hand with dry powder to flip and knead the meat piece (not too hard) to make the surface of the meat piece appear a natural scale-like appearance and ensure that the surface is completely wrapped in powder, weigh off the floating powder, and wait for frying.
6
Put the prepared chicken legs into an oil pan and fry them, and flexibly control the oil temperature (recommended that the oil temperature be 170℃~180℃) and time according to the size of the chicken legs until they are cooked.fried chicken legs Make Tips
Mixing ratio: powder: water =1: 1.2~1.3 Other ingredients: 300g water (ice water or cold water) Note: Mix the slurry evenly, do not over-mix it to avoid leaking the slurry and affecting the quality of the slurry. It is best to use up the slurry within 3 hours to avoid changes in the strength of the slurry and affect the effect.