Fried chicken rack. Crispy

Fried chicken rack. Crispy

Introduction:

"What you make is much more delicious than the chicken rack you bought outside. If you don't like sweet food, you can eat it without sugar... It's better to fry the chicken rack with paste, because there's less meat on the chicken rack. If you don't hang paste, you'll fry all the meat... Because there's a party today and you're in a bit of a hurry when cooking. The photo may not be very good..."

Production steps:

Step 1: after cleaning the chicken rack, put it in a basin, put in crispy fried flour, flour, starch, sugar, salt, pepper powder, and then put in 2 tbsp of water.

Step 2: mix well and marinate for 15-20 minutes. Just add water to make the chicken stand hold the slurry

Step 3: after pickling, take off the pot, add a little more oil and heat.

Step 4: start to go down into the chicken rack and start to fry... This is the first time to fry. Don't fry it for too long. Just fry it until it's about medium rare. After frying the chicken rack, you should use the original oil, burn the oil slightly for a while, and then start frying for the second time.

Step 5: if you have kitchen paper at home, it's better to suck the oil on the chicken rack.

Materials required:

Chicken rack: 2

Crispy fried flour: 1 bag

Sugar: 1 teaspoon

Starch: 2 tbsp

Flour: 2 tbsp

Salt: right amount

Pepper powder: right amount

Note: I fried the chicken rack twice, so it can be more crispy... Don't fire the chicken rack too much, because there is sugar, the fire is too big, the slurry hanging outside is easy to paste

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: slightly spicy