Practice steps:
First, stick the bought chicken leg with a toothpick for easy tasting, and then put it in a bowl.
Add: 1 tablespoon minced garlic, 1 tablespoon leek, 1 tablespoon salt, 1 tablespoon spiced powder, 1 tablespoon pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.
Then grab it and stir it evenly, and put it in the refrigerator for about four hours.
Using the ripening time, begin to make batter: put 2 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper into a bowl and stir evenly for later use.
Prepare an empty bowl and beat an egg, put 1 spoon flour in it, and pour in half a bottle of pure milk and mix well.
Put the marinated chicken legs in the batter and coat them with flour, then shake off the excess flour.
Pour the oil into the pan until the oil temperature is 60%, fry until the surface is slightly yellow, then raise the oil temperature and fry until the surface is golden again.
To sum up the points that need attention: the bought chicken legs must be pricked with toothpicks a few times, which will taste better.
? Be careful not to wrap too much flour, or it will fry easily. Shaking can well control the amount of flour on the surface of chicken legs.
? How to judge the oil temperature is 60%: put chopsticks in the oil pan and see them bubbling slightly, indicating that the temperature has been reached.
? In order to ensure the crispy skin of fried chicken, you must fry it again, not just once.
The fried chicken made by the above steps will not taste worse than the outside. After several practical operations, the taste made by this method is finally tender, juicy and crispy. A post-90s food lover likes to study, make and explore the secrets of food. Welcome everyone to pay attention to me and learn to cook with me! I will continue to share my views and opinions on food, and I will also share my exploration experience with you. You can also discuss it together!