Bangbangchui Fried Chicken Legs

Overview

How to cook Bangbangchui Fried Chicken Legs at home

Wash the chicken legs and drain the water.
Cut away from the interface.
Cut along the edge.
Stand up.
Reverse from top to bottom.
Remove the other chicken legs one by one.
Sprinkle with Orleans marinade.
Catch and marinate overnight.
During the marinating process, turn the chicken legs several times to evenly infuse the flavor.
Take three bowls and put fried powder, egg liquid and bread crumbs respectively.
Add the chicken legs to the fried powder.
Coat evenly with a thin layer of fried powder.
Add a layer of egg liquid to stick to it.
Then add in bread crumbs.
Coat evenly with a layer of bread crumbs.
Coat everything in bread crumbs.
Put oil in the fryer, preferably more than the chicken thighs.
Use chopsticks to test the oil temperature. If it bubbles around the chopsticks, add the chicken legs. Fry over medium-low heat for about five to seven minutes.
Remove and drain the oil.
Plate and enjoy immediately, or drizzle with tomato sauce or salad dressing and enjoy.