Fried chicken thighs, flour or starch? The noodles are right, the skin is crispy and the meat is tender, and it is better than the ones sold outside

一‬、炸鸡腿‬是选‬用‬面粉还是淀粉

Flour cannot be used. 很多人炸鸡腿时选用面粉，其实这是错误的，面粉炸出来的东西不酥脆而且容易回软，所以炸鸡腿‬不能‬选用‬面粉‬类‬，面粉类一般适合做面包、馒头、饼、小点心之类的，炸鸡腿应该选用一般比较适合勾芡、挂糊用的红薯淀粉。

二‬、为什么‬不能‬选择‬面粉‬

Flour is generally divided into three categories, high-gluten flour, all-purpose flour, and low-gluten flour.

Flour does not work well. No matter what kind of flour, the protein content in it is very rich, the gluten is relatively strong, and the taste is hard after being wrapped in the chicken thighs and fried, and the skin is not crispy.

三‬、为‬什么要‬选用‬红薯‬淀粉‬

Starch is generally divided into sweet potato starch, potato starch, corn starch, etc., and starch does not contain protein and has no gluten, so it is suitable for thickening and hanging paste.

Use sweet potato starch. Potato starch is suitable for thickening, while sweet potato starch and cornstarch are suitable for battering, which can make the food golden brown and crispy during the frying process, showing a charred outside and tender mouthfeel. Compared with corn starch, sweet potato starch has a stronger ability to absorb water, which can make the fried chicken thighs drier and less moist, and the effect is better than other starches. So when frying chicken thighs, sweet potato starch is preferred.

Let's take a look at the process of crispy fried chicken thighs.

——【脆皮‬炸鸡腿】——

一‬、准备‬食材

1.主料‬：鸡腿‬、红薯淀粉‬；

2.辅料‬：盐‬、小苏打‬、白糖‬、生抽‬、料酒‬、葱、姜‬、花椒粉‬、胡椒粉‬、蛋黄‬、玉米‬淀粉。

二‬、处理‬食材

1. Clean the chicken thighs, use a knife to cut two knives on the surface of the chicken thighs, to the bones, put them in a basin, pour in an appropriate amount of cooking wine and water that has not passed the chicken thighs and soak them for 2 hours, and change the water once in the middle.

Soaking for a long time is to soak out the blood in the chicken thighs, which can reduce the fishy smell of the chicken.

2. After the chicken thighs are soaked for a long time, wipe the moisture on the surface of the chicken thighs with a kitchen paper towel, use a toothpick to prick some small holes on the surface of the chicken skin, put them in a basin, and then add salt, baking soda, sugar, cooking wine, light soy sauce, green onions, ginger, pepper, pepper powder, stir well, massage each chicken leg for a while, seal it with plastic wrap, and put it in the refrigerator to refrigerate and marinate for more than 12 hours.

Use a toothpick to prick some small holes in the chicken thighs, as well as massage and marinate the chicken thighs for a long time, all to make the chicken thighs taste better.

3. Take a clean large basin, put in egg yolk and corn starch, slowly pour in an appropriate amount of water, mix into a thin paste, and then use a basin to put sweet potato starch and make preparations.

This paste does not have too high requirements, and it is made into a batter in a running state, which can be wrapped in chicken legs.

4. Take out the chicken thighs that have been refrigerated to a long time, pick out the green onions and ginger inside, avoid sticking to the chicken thighs when frying, and then evenly coat the chicken thighs with a layer of corn egg yolk paste, and then put them on the sweet potato starch, and also evenly coat them with a thin and uniform layer of sweet potato starch.

Coated with two layers of starch can better lock in the moisture in the chicken thighs, and will not lose too much moisture due to high temperature during the frying process.

5. Pour a little more cooking oil into the pot, burn to 4 hot, put in the chicken thighs wrapped in sweet potato starch, slowly fry the chicken thighs over medium heat to set, float on the oil surface, turn the chicken thighs, fry for about 6 minutes, the moisture in the chicken thighs will be reduced, the water bubbles in the oil will also be reduced, and the golden surface of the chicken thighs is in a mature state, and then take out.

If you are not sure whether the chicken thighs are ripe, take them out and stick them into the chicken thighs with chopsticks, as long as there is no blood oozing out, it is ripe.

6. Re-fry for the second time, increase the oil temperature to 6 hot, put in the chicken thighs and fry for about 1 minute, and then remove the oil. In this way, the crispy fried chicken thighs are ready to be eaten.

A second re-frying can make the surface of the chicken more crispy.

epilogue

When frying chicken thighs, it is not right to choose flour, because the flour has a hard taste, it is not crispy when fried, and it is easy to soften, but it is necessary to choose starch without gluten, which is the best choice, so that the fried chicken thighs are crispy and tender, and they are better than those sold outside.