How can I fry chicken legs like KFC?

Hello, my friend, are you sure there is no blood in the bone of the chicken leg? Do you still want to eat bones after eating chicken legs? Haha ~ ~ Anyway, fried chicken legs are easy to master, and I often cook them for children. Here's how to do it. Crispy appearance, tender and smooth inside!

Ingredients: 2 chicken legs, 1 tbsp salt, appropriate amount of pepper, 2 tbsp cooking wine, appropriate amount of Chili oil, eggs 1 piece, appropriate amount of corn starch, appropriate amount of fried powder and appropriate amount of bread crumbs.

What you have to do is the same as KFC, and you have to master several important procedures. Learn to fry chicken legs, no longer have to go to KFC for dinner, and cook whenever you want. Share one of my fried chicken legs with you.

1. Prepare ingredients: chicken legs, pepper, salt, cooking wine, cooking oil, tomato sauce, cumin powder, starch, eggs and bread crumbs.

2. Clean the chicken leg, change the knife, and cut a few knives on the chicken leg, which is convenient to taste and easier to fry.

3. Marinate the chicken legs with salt, pepper and cooking wine for 20 minutes.

4. Prepare flour, egg liquid and bread crumbs.

5. Wrap the marinated chicken leg with a layer of starch and spread it evenly.

Wrap another layer of egg liquid to ensure that the chicken legs are covered with egg liquid, and the excess egg liquid should be shaken off.

Finally, wrap a layer of bread crumbs.

6. Pour oil into the pot, heat the chicken legs with oil, and fry them slowly on low fire to ensure that the chicken legs can be cooked. Fry the chicken legs for 6 minutes, then remove them with yellowish stone.

7. Heat the oil on a big fire, then put the chicken legs in the pot and fry them. The taste is more crisp.

8. Sprinkle cumin powder on the fried chicken legs and drizzle with tomato sauce. The delicious chicken leg is ready.

Tip: 1. The process of frying chicken legs is starch, egg liquid and bread crumbs.

2. In the process of frying, turn on a small fire and fry slowly to prevent the skin of the chicken leg from being cooked and the meat from being cooked. Frying the chicken leg after the oil is hot can make the chicken leg more crisp and taste better.

This fried chicken leg is crispy and delicious.

Required materials: chicken legs, flour, starch, bread crumbs, onions, ginger eggs, pepper, salt, soy sauce and cooking wine.

Wash and blanch the chicken leg first, control the moisture, and then cut a few more knives on the chicken leg with a knife to facilitate the taste.

Sprinkle shredded onion and ginger, pepper, cooking wine and salt for about half an hour.

Stir the batter while curing, add about 30 grams of starch to about 200 grams of flour, then beat an egg, add water while stirring, the dough will be slightly sticky, so you can hang chicken legs.

Put the marinated chicken legs in a boiling steamer, steam for about 15 minutes, and take them out to cool.

First take a chicken leg and wrap it in batter, then put it in bread crumbs, so that the chicken leg is covered with bread crumbs, shake off the excess bread crumbs and put it on a plate.

Pour oil into the oil pan, divide it into seven or eight parts, and fry it in the pan while it is hot until it is golden on both sides.

Take it all out and fry it. It's more crisp.

As a heavy fan of fried food, I naturally can't stop eating fried chicken like KFC and McDonald's. In addition to these two international chains, other large and small chain fried chicken restaurants, including street chicken chops, I usually try them gladly as long as I meet them.

Although the fried chicken of KFC and McDonald's is delicious, the price is particularly touching; The products of other large and small shops are ever-changing, and the quality and the like are difficult to guarantee. So in order to eat low-cost, safe and hygienic fried chicken anytime and anywhere, I spent a lot of time studying the formula of fried chicken, including marinade, fried powder and so on.

Nevertheless, to be honest, KFC and M-notes can't be made. After all, international chain stores are not open for nothing. The raw materials, ingredients and grease used in fried chicken are evenly distributed, and the production methods such as oil temperature, dough making time and material ratio are standardized processes. So as laymen, we obviously can't crack their technology, but we can imitate it and constantly improve the production process according to our own tastes. After all, as long as we have fun.

Regarding the topic of "like KFC", I understand that this kind of "like" has two meanings, one is appearance, and the other is taste.

Let's talk about the appearance first. For fried chicken such as KFC and McDonald's, the first impression is the scaly outer layer wrapped outside the chicken, which is the core of fried chicken. The scaly golden yellow outer layer looks particularly crisp, which makes people very appetizing. At the same time, it is particularly photogenic. No matter how you look at it, it is very tall, which can be seen from various advertisements and posters of KFC.

For the outer layer of this package, it is actually formed by the powder wrapped outside the fried chicken. I have made great efforts to study this powder coating. I obtained various recipes of fried chicken powder coating from various channels such as internet, books and friends. Now I will share them with you:

The first one is like bread crumbs in other answers. Bread crumbs are made from toast, which is basically water-free, fluffy and porous, so it is widely used to make all kinds of fried foods, such as fried pork chops, fried chicken fillets, onion rings and pumpkin cakes. There are two kinds of bread crumbs commonly used: yellow bran and white bran. Personally, I think yellow chaff is more fragrant, and it looks golden and better when fried. Fried chicken fried with bread crumbs is very crisp, but it is impossible to make scales like KFC with bread crumbs;

The second kind is potato chips, which can be sold in the market. Before wrapping, you need to break the potato chips (don't break them into powder) and then wrap them outside the chicken wings or chicken legs. The advantage of this method is that potato chips have a taste, and there is no need to season the fried powder. The fried appearance is close to the scale of KFC and has a layered feeling. However, it should be noted that the potato chips have been mixed with seasonings such as salt, so the amount of seasonings should be reduced when processing chicken.

The third is a mixture of flour and starch. The following is my usual formula: the starch is sweet potato starch, and the ratio of flour to sweet potato starch is 4: 1. Fried chicken has obvious layering and its shape is very close to KFC. Why choose sweet potato starch? Compared with ordinary corn starch and potato starch, sweet potato starch is denser, less dispersible and less prone to moisture absorption and softening (crispy skin is the nightmare of fried chicken), while corn starch and potato starch are more suitable for thickening. Of course, if there is no sweet potato starch, you can also use corn starch and potato starch. For the selection of the proportion of sweet potato starch, the more it is used, the more brittle the fried chicken skin is, but at the same time it is easier to get sticky and regain moisture; Of course, if you are too troublesome, you can also buy ready-made fried powder on the market directly, but the ingredients inside are basically a combination of flour and starch, and some seasonings are added.

sweet potato starch

Next, let's talk about the "image" in the taste. Personally, I prefer spicy chicken wings and wheat spicy chicken wings. In fact, no matter what kind of chicken wings, their characteristics are that the chicken is almost original, and the contribution to the taste comes from the outer crispy skin. Yes, when dealing with chicken, more energy should be spent on the outer layer of fried powder. After all, this is the soul of fried chicken, and the chicken inside can be properly seasoned. Don't add all kinds of spicy spices, which will greatly affect the flavor of fried chicken. Of course, if individuals like rich flavors, they can try various seasonings to develop formulas. Let's talk about my production method:

1. Pickling chicken, taking chicken wings as an example. The marinade includes: cooking wine, sugar and light soy sauce. Chicken wings don't need to be cut with a knife, and the marinade and chicken wings are directly put into fresh-keeping bags, which are fully mixed and put into the refrigerator 1 hour; The marinade given here is very traditional and simple. If you like children's shoes with western tastes, if conditions permit, you can try the following formulas: water, sugar, salt, freshly ground black pepper, rosemary and basil. This recipe doesn't smell like China cooking wine and soy sauce, but the ingredients are not very common;

Second, the preparation of fried powder, this step is the key to the taste and appearance of fried chicken. The basic ingredients of fried powder have been mentioned above, and the recommended flour ratio is 4: sweet potato starch 1. In addition, the seasoning is freshly ground black pepper, pepper powder, Chili powder and salt. You can add baking powder, which is baking soda, as appropriate. Can produce a lot of bubbles, making the appearance more fluffy, but I don't like the alkaline smell, so I generally omit it. Remember, don't add too much of this stuff;

Third, powder wrapping: fully mix the fried powder in the second step, then take out the marinated chicken wings and put them into the fried powder to be evenly coated with powder, then compact them by hand, then shake off the powder that is not adhered to the chicken wings, put them into liquid (egg liquid, milk or clear water) to be fully wetted, and then carry out powder wrapping operation. If you like thick and crisp skin and more scales, you can repeat the above powder wrapping operation many times; This method of wrapping powder is very complicated, but the fried effect will never live up to your efforts. If you want to be lazy, you can also try the batter method, that is, add a proper amount of egg liquid or water to the fried powder to make a paste, and then wrap it on the outer layer of chicken wings. This method is obviously much simpler to operate, but it is usually difficult to grasp the consistency of batter and the thickness of powder coating, which will have a great impact on the taste of fried chicken and is easy to regain moisture and soften;

Fourth, frying, pouring as much oil as possible in the pot to ensure that the chicken wings can be basically immersed, and also to prevent the oil temperature from changing greatly when the chicken wings are in the pot; When the oil is heated to about 150- 170, put the chicken wings in the pot, fry for about 3-4 minutes, drain, heat to about 170- 180, and fry for 30 seconds.

The above is my long-term experience of fried chicken. I don't want to completely copy KFC or McDonald's products, but I can meet my food needs as much as possible. Haha, at least there is nothing wrong with appearance and appearance. Conditional children's shoes, when preparing fried powder, you can choose to add more spices according to your own taste, such as nutmeg, cumin, sage, rosemary, etc., so that you can get more fried chicken with different tastes. I don't recommend fried chicken powder on the market. After all, the taste is single and the formula is unknown, which is not in line with my character of always liking to cook by myself. Ah, ha ha ha.

Welcome everyone to communicate together.

I'm a chef. Here's a simple fried hair. Better than KFC.

The first step is to pickle the chicken legs. Usually you buy frozen chicken legs to make fried chicken legs. If you want to use fresh chicken legs, it will be related to how to choose chicken varieties. There are many kinds of chickens, some of which are not suitable for frying. I won't elaborate here. Get to the point, wash the frozen chicken legs with ice, add a little tender meat powder, appropriate amount of salt, cooking wine, sliced onion and ginger, 1 hour in winter, half an hour in summer.

Step two, wrap the bread crumbs and pickle the chicken legs.

Pick out the chicken legs. Beat an egg in a pot, add fried chicken powder to make a lake, stick the chicken leg on the lake and wrap it with bread crumbs.

Step 3: Wash the pan and burn wide oil. When the oil temperature reaches the fourth floor, turn on a small fire, add the wrapped chicken legs and fry them until cooked. When frying, turn it slowly until the crumbs are golden, and then you can take them out and eat them.

Fried chicken legs are crispy outside and tender inside, fragrant and delicious, and are deeply loved by everyone. Especially children like to eat chicken legs and cook them at home, which is delicious and affordable. To fry chicken legs like KFC, hanging paste is the key, and pickling and frying chicken legs are also very important. I often cook for children at home.

Chicken legs are often eaten in our lives. There are many ways to make chicken legs, all of which are delicious. The most popular should be fried chicken legs, crispy outside and tender inside, crispy and delicious, with crispy skin and fragrant slag. The chicken inside is tender and juicy, which is very popular with everyone, especially the children. Cooking them at home is delicious and affordable. Let's share how to fry chicken legs like KFC.

1. How can I fry chicken legs like KFC 1? The chicken legs we want to fry are mainly paste. My cousin runs a fried chicken shop, and the fried chicken legs look delicious when they are burnt. When we hang the paste, we wrap it with fried chicken powder at a time, then with clear water, then with crispy paste, and then with crispy paste, so that we can fry the fish scales.

When frying chicken legs, choose fresh chicken legs, clean them and draw a flower knife on them, which will be more delicious. It will be more delicious to marinate in the refrigerator for a while. Be sure to control the oil temperature when frying, and fry with a small fire.

Second, the practice of fried chicken legs 1, prepare ingredients: chicken legs, chicken wings, onions, ginger, soy sauce, Orleans marinade, yellow wine, fried chicken powder.

2. Select fresh chicken legs, wash them, soak them in clean water for half an hour, soak them in bloodletting water, wash them after soaking, put them in a pot with a knife, add rice wine, soy sauce, Orlean gravy, ginger slices and onion slices, mix well, and marinate them in the refrigerator for one hour.

3. Prepare some fried chicken powder. After the chicken legs are marinated, pick out the onion and ginger inside and put them into the fried chicken powder. If not, you can use flour, grab a handful, wash it again, and then put it into fried chicken powder. Grasp it hard until there are scales on the surface of the chicken leg.

4, add oil to the pot, the oil temperature is 50% hot, put the chicken leg in and fry it, it must be fried with a small fire, otherwise the inside is not cooked and the outside is burnt, and the fried inside is all cooked, crisp, tender and juicy, so delicious.

Summary: the fried chicken legs are ready, crispy outside and tender inside, crispy inside and crispy skin. The chicken inside is tender and juicy, nice and delicious. You can cook it yourself at home. It's delicious and affordable, and you can rest assured when you eat it. As long as you master the skills, you can fry beautiful and delicious chicken legs at home. You can try it if you like.

Xiaowu will give you an answer.

First of all, you have to marinate: KFC's salting is marinated by a salting machine for nearly an hour, and the taste and moisture are marinated into the bones.

Then there is the wrapping powder. How brittle and watery is the wrapping powder? The best solution now is to wrap it in two layers: the first layer is wrapped in water (fast water), and then a layer of crispy bread crumbs and flour is wrapped.

Finally, the most important thing is frying. Remember 170 constant temperature frying, not hot and cold, it will cause the paste to get old. If you fry at a constant temperature for seven or eight minutes, the outside is brown and the inside is juicy.

Watch the flash at home. Don't get lost if you have nothing to do.

I used to work in KFC, and it was difficult to fry KFC-class chicken legs at home, because even if you can do the process of wrapping powder and curing at home, the most critical step of frying in KFC's fryer is imported, and the program set by the internal computer version automatically controls the different oil temperatures at different times within a few minutes. At present, there seems to be no fryer with similar functions on the market. If there is, it is estimated that there will be no family to buy a fryer.

Bread crumbs, Chili oil, thirteen spices, egg liquid, starch, corn flour.

Click on my avatar to watch my video, or search for "fried chicken legs with scales". There are authentic methods.