Materials:

There are many chicken wings. You can choose any part of the chicken wings. My favorite chicken wings, of course! Seasoning: salt

Exercise:

1, add salt to chicken wings, mix well, marinate for about 3 or 4 hours, and put them in the refrigerator overnight. Of course, the longer the time, the better. Personally, I like salted chicken, but if it's light, I can also eat the sweetness of chicken, so I can get what I want ~

2. put more oil in the pot and heat it. Try oil with chopsticks first. If the chopsticks are bubbling, the oil temperature is enough. Then add chicken wings and fry slowly.

3. When fried to golden brown, take out the chicken wings, turn on the fire, boil the oil, and then add the chicken wings to fry for a while.

4. Pick up the chicken wings and drain them on the kitchen paper, then turn off the fire. Remember not to turn off the fire before fishing for chicken wings, so it is easy to absorb all the oil into the meat, and then we will all be oil.

"American fried chicken wings"-better than all fast food restaurants! Materials:

Ingredients: chicken wings and wing roots, flour, raw flour, baking powder, eggs. Seasoning: Chili powder, garlic, thyme, black pepper, salt, yellow wine/cooking wine.

Exercise:

Make several cuts on the surface of chicken wings, soak them in water for 20 minutes and then rinse them repeatedly (it can remove blood and impurities from the meat). Add Chili powder, salt, garlic, black pepper and yellow wine/cooking wine and marinate for 30-60 minutes.

Mix flour, raw flour, baking powder, salt, thyme, black pepper and fried garlic evenly. Put the marinated chicken wings into the dry powder, then dip them in the egg liquid, and finally dip the surface with flour in the dry powder, then compact them by hand, and shake off the excess flour.

Heat the oil in the pan over medium heat. When the heat reaches 60%, put the processed chicken wings in the pot, fry for 4-5 minutes on medium heat, and take them out when the surface is golden yellow. Put it in the pot again, fry it again and drain the oil once.

Tips:

It is best to fry things with soybean oil, which is economical in price, good in frying effect and has no other taste. Don't use peanut oil, it's not cost-effective and it will use a strong peanut oil flavor. Not to mention olive oil, which is too extravagant and destroys the nutrition of oil.

Crispy fried chicken leg material:

Chicken leg 300g, egg 1, proper amount of starch, edible oil 500g (50g actually eaten), soy sauce tablespoon, cooking wine 1 tablespoon, pepper 1 tablespoon, refined salt 1 tablespoon, sugar 1 tablespoon.

Exercise:

1. After washing the chicken leg, marinate it with soy sauce, cooking wine, pepper and sugar for 20 minutes, then mix it with egg white and dip it in starch;

2. Heat the cooking oil and fry the marinated chicken legs until golden brown.

pay attention to

Golden color and crisp taste. When frying chicken legs, the oil temperature should not be too high, otherwise it will not be crisp enough.

Signature fried chicken leg material:

2 drumsticks, 2 eggs, rice wine 1 tablespoon, appropriate amount of salt, 5 tablespoons of low-gluten flour, 2 tablespoons of corn flour, and appropriate amount of bread flour.

Exercise:

1. Wash and drain the crispy chicken legs, put them in a bowl, add seasoning 1 and wipe well.

2. Put seasoning 2 into a large bowl and stir well, add proper amount of water to thicken it, then beat in eggs and stir well to thicken the egg noodles.

3. Dip the chicken legs of method 1 evenly into the egg noodles of method 2, and then dip a layer of bread flour.

4. Pour enough oil into the pot, heat it to 180℃, add the drumsticks of Method 3, fry them on low heat until the surface is golden and crisp, and take out and drain the oil.

& lt/p & gt； & lt/p & gt； & lt/p & gt；