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Crispy fried chicken recipe

Ingredients: three yellow chickens and two chickens.

Marinade: 200 g of water, 200 g of milk, 150 g of rice wine, 40 g of Orleans marinade, 35 g of corn starch, 30 g of cooking oil, 30 g of green onion, 30 g of ginger slices, 20 g of refined salt.

Flour: 500 g of flour, 100 g of starch, 3 g of baking powder, 3 g of refined salt.

Detailed processing steps:

1, enough to buy three yellow chicken as raw materials for fried chicken, this chicken is relatively tender, good taste, but also easy to fry. Generally choose 900 grams-1000 grams of three yellow chicken can be. It is too big to be fried, and it is not easy to taste when the marinating time is short.

2, the three yellow chickens purchased back are first removed from the chicken feet. When removing the chicken feet, pay attention to cutting them from under the chicken leg joints, if the chicken thigh meat from the top will shrink and leak out of the bone, affecting the appearance. Then remove the neck and head of the chicken and use only the body of the chicken. Cut the chicken body directly from the abdomen, remove the debris from the abdominal cavity, and then move the wings and legs with your hands, the purpose of this is to loosen the chicken meat. Then use a toothpick to prick the chicken body into several holes to facilitate the taste when marinating. After doing the above steps, wash the chicken, control the moisture, and set aside.

3, put the clean chicken into the basin, and then add 200 grams of water, 200 grams of milk, 150 grams of rice wine, 40 grams of Orleans marinade, 30 grams of green onion, 30 grams of ginger slices, 20 grams of refined salt, and constantly rub the chicken with your hands, about 10-15 minutes, so that you can better taste. After kneading, add 35 grams of cornstarch and 30 grams of cooking oil, knead again and put the chicken in the refrigerator for 6-8 hours or more. During the period, it is necessary to turn the noodles several times to better even the taste.

4, the flour 500 grams, starch 100 grams, baking powder 3 grams, refined salt 3 grams, stirring and mixing well is the fried chicken wrapping powder (you can also buy the finished flour), the coating powder flat on the board. Then put the marinated chicken on the wrapped powder, use your hands to evenly beat the wrapped powder on the chicken layer, and then be afraid to beat, press (do not rub, kneading will make the wrapping powder strong, fried out too hard), so that the wrapping powder is evenly wrapped on the chicken, and then put the chicken into the solution of the marinated chicken, so that the curing solution is soaked in the coating powder and then put the chicken on the wrapped powder and pressed, patted, and so on 4-5 times. The purpose of this is to make fish scales, and coating the powder with a marinated solution can also make the fried fish scale paste more fragrant, but the color of the fried will be darker. However, it is also wet with water to wet the powder, and the color of the frying is light and the taste is not strong.

5: Add an appropriate amount of vegetable oil to the pot and feel that you can drown the chicken. When the oil is 70% hot (about 210 °), put the chicken wrapped in flour into the oil pot, do not rush to turn it after putting it in, and then turn it after the flour paste is set, keep frying on medium heat for about 6-7 minutes, and then eat it after frying.

Note: The amount of salt pickled is for reference only, adjusted according to personal taste, like salty taste only add salt and no sugar. Those who prefer a slightly sweet taste can add an appropriate amount of sugar when marinating.