New Orleans eight hammers

New Orleans eight hammers

Introduction:

Production steps:

Step 1: eight thighs.

Step 2: New Orleans marinade, water, olive oil, honey

Step 3: cut off the tendons and collaterals of the chicken thigh small head (otherwise it will not leave the bone).

Step 4: cut along the bone seam of the chicken thigh.

Step 5: dip the chicken thighs one by one with kitchen towel.

Step 6: mix the New Orleans marinade, water, olive oil and honey in proportion.

Step 7: pour the marinade and seasoning into the chicken thighs, rub them evenly, cover them with plastic wrap and refrigerate them (rub them every hour, marinate them for 10 to 24 hours).

Step 8: put the oil in the pan and heat it to 50% or 60%. Deep fry it until it's medium cooked. Remove.

Step 9: when the oil temperature is 80% or 90% hot, add the chicken leg and fry it again.

Step 10: take out the pot and swing the plate.

Step 11: add a pizza grass garden salad.

Materials required:

Chicken thighs: Eight

Water: moderate

New Orleans marinade: right amount

Olive oil: right amount

Honey: right amount

Note: meat and vegetable match, remove greasy, good for health.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: slightly spicy