* * The oil from fried chicken legs does penetrate into the chicken * *. During the production of fried chicken legs, the oil temperature is very high. After the chicken is put into the oil pan, the water on the surface will evaporate quickly, and the water and oil inside the chicken will be squeezed to the surface of the chicken.

When the chicken is fried to golden brown, a layer of crispy skin is formed on the surface, and the oil and water vapor inside the chicken will continue to expand and squeeze inward. When these pressures reach a certain level, they will break through the crispy skin and form a "frying pan", allowing hot oil to splash out from the chicken.

Because the water and oil in chicken can not be completely evaporated, there is still a lot of water in chicken, so the oil will penetrate into chicken.

The above contents are for reference only. It is recommended to consult relevant literature or professionals to obtain more comprehensive and accurate information.