How to make fried chicken nuggets crispy and crunchy? What is the best flour to use for fried chicken legs?

Fried chicken is a delicacy that is loved by both adults and children. The fried chicken is golden, crispy on the outside and tender on the inside. It is sweet and sour when eaten with tomato sauce. Although fried chicken makes people feel guilty, you still need to satisfy your cravings occasionally. Let's take a look at how to make fried chicken nuggets crispy and crunchy. I hope you will have delicious food all the way in your life.

Contents of this article

1. How to make fried chicken nuggets crispy and crunchy

2. What kind of flour is best for frying chicken legs?

3. What should you pay attention to when frying chicken?

How to make fried chicken nuggets crispy and crunchy

Ingredients: one chicken breast, 10 grams of cooking wine, 5 grams of soy sauce, 5 grams of salt, 5 grams of black pepper, 20 grams of onion, ginger and garlic powder water, 50 grams of flour, and 50 grams of starch.

Production steps:

1. Cut the chicken breast into small pieces.

2. Add cooking wine, soy sauce, black pepper, onion, ginger, garlic powder, and salt in turn. Each time you add a seasoning, use your hands to mix the chicken and the seasoning evenly.

3. Add water and mix well. After 20 minutes, let the chicken absorb all the water.

4. Take a large plastic bag, put starch and flour in it, and shake it. Put all the marinated chicken pieces into the plastic bag, leaving some air, and shake the bag to evenly coat the chicken pieces with the two powders. This step is the key to making the fried chicken crispy. Take out the chicken pieces coated with flour and starch and put them on a plate for later use.

5. Add oil to the pan and when it reaches nearly 160 degrees, put in the chicken pieces and start frying.

6. Fry until cooked. Remove from the heat.

What is the best flour to use for fried chicken legs?

It is best to use low-gluten flour for frying chicken legs. However, if you only use flour, the surface of the fried chicken legs will not have scales, which will affect the taste. Therefore, it is best to mix flour and egg liquid and then coat them with breadcrumbs. Alternatively, you can use special fried chicken powder and flour, starch mixed. To fry chicken legs, first wash the chicken legs and cut a few times in the thick part of the chicken legs, cutting to the bone for easy flavoring. Add seasoning, half starch and half low-gluten flour, stir well, heat oil in a pan over medium heat, then fry the chicken legs in the pan until golden brown, remove them, let them cool for a while and fry them again. This time the oil temperature should be slightly higher, about one minute will do. Control the time and temperature by yourself, don't overcook, and sprinkle some cumin or chili powder after completion.

What should I pay attention to when frying chicken

1. When marinating the chicken, if you cannot eat chili peppers, omit the chili powder.

2. Put it in the refrigerator when marinating for about 4 hours, or you can marinate it overnight. If you marinate it for a short time, it will not be tasty.

3. After the chicken breast is marinated, there is no need to add starch and eggs, because they have already been added during the marinating process. Just take it out and coat it with a layer of breadcrumbs. The fried chicken popcorn will be especially crispy.