Very crispy fried chicken leg memo
Wash the chicken legs, drain the water
Cut a few knives in the thick chicken legs, cut into the bones to facilitate the taste
Start seasoning according to personal preference, black pepper salt, sesame oil, cooking wine, soaking, grabbing with your hands, let each chicken leg stick to the seasoning evenly, wrap the plastic wrap for more than one hour (I marinated for 5 hours)
Eggs are scattered, add some sesame, add a little salt
Starch plus flour, half agitated (I use low-gluten flour)
Take a marinated chicken leg and put it in the egg liquid to make a roll of egg-filled liquid.
It’s not easy to use the chicken legs with the egg liquid to roll in the flour. It’s not easy to use it.
Repeat again, continue to wrap it (can also be wrapped in bread after the second egg liquid)
Put the oil in the pan and heat it in the fire. Then fry the chicken leg and fry the golden yellow. Spoon it out for a while and then repeat it. The oil temperature should be slightly higher. It takes about one minute. The temperature must be mastered. Ok, don't overdo it! (The fire is too big and the outside is not cooked.)
You can sprinkle some cumin chili powder and taste delicious.
The temperature can't be too high, or the outside can be cooked, it can be cooked, and it can be fried.