The fried chicken thigh, with its crispy skin and juicy meat, and the beauty of being able to match with any sauce, has captured a large number of meat lovers, especially the bear children who stay at home during the summer vacation, and eat fried chicken thighs every day!
However, if you do it at home, you are in a variety of compromises, and many people will choose to replace "fried chicken thigh" with "fried chicken thigh".
After all, the amount of fried chicken thigh oil is high, even if you make it clean and hygienic, children can't eat more.
△ Vegetarian chicken thigh △
The whole boneless chicken full leg does not need to be pickled, fry for about 5 minutes, in the sound of "Zi La Zi La" oil, the chicken skin is fried golden crisp, the gravy overflows, with the slow heating of the bottom of the pot, the aroma of chicken skin grease, floating all over the house, fragrant misery.
Just frying it casually, it is so tender and juicy, it is simply a blessing for busy people, lazy people, and kitchen whites! Super delicious, eat as much as you want, eat it directly after frying, or with vegetables, bread, rice can be, three meals a day are contracted by it!
A big mouthful of meat down is all meat meat ~ poof! The gravy explodes in the mouth, the aroma lingers on the tip of the tongue, the mouth is full of the scorch of puff pastry, and the tender Q bomb of the chicken thigh meat!
Crunchy and juicy is too addictive! A hot snack street or a crispy chicken thigh that doesn't need to be fried, it takes less than 10 minutes to eat it!
Quick hand crispy chicken
2 full legs of chicken
Paprika/cumin powder/a pinch of salt
1. Deboned the whole leg of the chicken (it is faster to use scissors for actual testing), use a knife to make a few cuts on the meat, sprinkle a little salt, and let it stand and marinate;
Cut the knife edge to make the meat taste good and prevent the meat from deforming after frying.
2. Heat the pan (without a drop of oil) and place the marinated chicken thighs (the first step of the skin facing down, frying out the crispy skin) directly into the pan;
If the fire is too big, before the inner ripe, the outer skin has long been scorched; but if the heat is too small, the frying juice is difficult to volatilize, and the fried chicken leg becomes a boiled chicken leg; sometimes the chicken leg is too thick, and the lid has to be covered to assist in simmering, and the chicken skin loses its crispy taste; sometimes the chicken leg is too thin, and the meat becomes old and woody after a little more frying, and the gravy disappears without a trace.
3. Put a piece of tin foil on top of the chicken, and then use a slightly heavier pan to press directly on the tin foil, keep on medium heat and fry for about 5 minutes;
Using heavy pressure to keep the chicken skin tightly attached to the bottom of the pan, it is easy to be fried until it is crispy and delicious. - The second important step in frying the crispy crust
4. Remove the weight and tin foil and turn over to fry the skinless side for about 3-5 minutes;
5. Remove the fried crispy chicken, place in the kitchen with paper to absorb oil, cut into small pieces, sprinkle with cumin or paprika and eat.
The whole process of frying the whole leg of the chicken does not take more than 10 minutes, without 1 drop of oil, the super fragrant and super crisp "fried" chicken is available immediately!
This appearance, aroma, texture and taste, not at all lost to the takeaway fried chicken, across the screen, all feel the aroma of crispy chicken?!
There is no one piece of chicken steak in the world that can't solve it, if there is, then two pieces! So what are you waiting for? Let's destroy the meat together.~