Teach you to fry chicken thighs at home, the skin is crispy, the chicken is tender, and it is more fragrant and flavorful than what is sold in fast food restaurants

What I share with you today is the method of fried chicken thighs in Orleans, which children love to eat, fragrant but not greasy, so delicious that they can't stop.                                                                                       

【Orleans Fried Chicken Thighs】

Ingredients: 5 fresh chicken thighs; 100 grams of flour; 50 grams of cornstarch; 3 eggs.

Ingredients: Appropriate amount of corn oil; 20 grams of cooking wine; salt 5 g; half an onion; 1 piece of ginger; 3 garlic seeds; Orleans marinated meat 35 grams.

Step 1: Prepare the ingredients first, the onions, ginger and garlic are all fishy and flavorful, wash and cut in advance for later use.

Step 2: Put the chicken thighs in clean water, soak them for a while, wash them, drain them, put them in a large bowl, and use a toothpick to make the chicken thighs "acupuncture" to make the chicken thighs easier to taste. Add shredded onion, ginger, garlic, salt, cooking wine, Orleans marinade and mix well, then add a spoonful of corn oil and mix well, put it in a fresh-keeping bag, seal and marinate for more than 6 hours. The marinated chicken thighs in this way have no fishy smell at all, and it is not bad to eat them directly grilled!

Step 3: Beat the eggs in a bowl and mix the flour and cornstarch. The chicken thighs are first coated with a layer of egg liquid, and then coated with a layer of flour.

Step 4: Gently shake off any excess powder before putting the chicken thighs in the pan.

Step 5: Pour corn oil into the pot, cook until it is hot, when it is slightly bubbling, add the chicken thighs, and fry over medium-low heat for about 10 minutes. Dry the chicken thighs out of the pot for a while, then heat the oil to seven or eight percent hot, put in the chicken thighs and fry them for about 15 seconds, remove the oil, and serve.

When frying chicken thighs, the oil temperature should not be too high, otherwise the inside is not cooked thoroughly and the outside will be mushy. At the beginning of frying, don't flip it frequently, wait until the outside is set, then turn it over and continue to fry, and flip it a few more times halfway to ensure that each side can be fried thoroughly. Re-frying it again will make the chicken thighs more crispy.