Tools/materials: chicken leg 10, salt 6g, sugar 8g, black pepper12g, onion powder 5g, ginger powder 5g, nutmeg powder 2g, high-alcohol liquor 50g, clear water100ml, low-gluten flour 20g, corn starch 20g and glutinous rice flour 20g.

1. Marinate the chicken leg first, with 6 grams of salt, 8 grams of sugar, 5 grams of black pepper 12, 5 grams of onion powder, 5 grams of ginger powder, 2 grams of nutmeg powder, 50 grams of high-alcohol liquor and 0/00 ml of clear water/kloc-0. Mix well with a shovel first, then add the chicken legs.

2. After the chicken legs are marinated, you can prepare the fried batter and crispy skin. Find a bigger plate, add 200 grams of low-gluten flour (low-gluten flour should be sieved once), 200 grams of corn starch, 200 grams of glutinous rice flour, 8 grams of baking powder, 12 grams of salt, 30 grams of sugar and 35 grams of garlic powder in turn, and mix them evenly by hand.

3. Make the batter part, 2 eggs, stir well and add 200 ml of milk. First, take out the marinated chicken leg, evenly cover it with a layer of fried powder, and then let it stand for 10 minutes to make the chicken leg slightly reverse for a while, with the intention that the fried powder can closely adhere to the chicken leg and will not spread immediately after cooking.

4. 10 minutes later, we wrap the chicken legs in batter, put them in the fried powder again, and then shake off the excess powder. It won't be too thick and ugly when fried.

5, boil oil from the pot, under the pot 180 degrees, there is no thermometer, you can use chopsticks to measure the oil temperature, you can quickly expand small bubbles, gently put chicken legs. When the sound of the oil bubbles is obviously loud, you don't need to fry for too long, which means that it is almost cooked, and the surface is golden and crisp, so you can prepare to drain the oil, and the fried chicken you are thinking about is ready.