How to fry the chicken skeleton, crisp outside and tender inside?

The key to the delicious fried chicken is that the seasoning is complete and pickled to taste.

1, chicken racks bought with water have a strong smell, so first prepare a pot of hot water, put the chicken rack in, put a few pieces of ginger and blanch for one minute, then take it out and rinse the blood foam on the surface with cold water.

2. Marinate the chicken rack, take a large pot, add cooking wine, Anemarrhena asphodeloides, star anise, fennel, cinnamon, dried Chili powder, salt, chicken essence and other seasonings, prepare the marinade, and put the chicken rack in and mix well. Finally, seal it with plastic wrap and put it in the refrigerator for several hours.

3. Break the spine and fry it. Some friends reported that when the fire was big, the meat around it was burnt, but the spine in the middle was not cooked yet. In this case, before frying, pat the spine of the grouse rack with the back of the kitchen knife.

4. Steam first and then fry. A more convenient way of frying chicken rack is to steam the marinated chicken rack in a cage until it is half cooked, and then fry it on the spot.

5, direct frying, direct fried chicken rack, in order to ensure that the outside is crisp and tender, we must control the temperature of the oil. In the early stage, the oil temperature was about 30 degrees, and it was slowly fried until it was light yellow, and then it was heated up. High temperature will discolor the skin.

6. Wrap flour before frying. In order to ensure that the chicken is heated evenly when frying, the flour must be spread evenly, and the thickness cannot be uneven.