Fried big chicken drumstick
| Big chicken drumstick 3 | Ginger Half block |
| Light soy sauce 2 scoops | Cooking wine 2 scoops |
| sugar 1 small spoon | Salt (optional) 1 small spoon |
| Black pepper A little | Eggs 2-3 pieces |
| Powder Appropriate amount | Bread crumbs Appropriate amount |
Step 1
Cut the large chicken legs in half and remove excess fat and hair Use a toothpick or fork to poke holes in the chicken legs for easy marinating. (The oven version of fried chicken legs still needs to rely on its own fat, so don’t handle it too cleanly)
Step 2
Ginger slices/sections Take a large bowl and add chicken legs and chopped ginger Add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of sugar, 1 teaspoon of salt (optional), and a little black pepper
Step 3
Stir the seasonings evenly and cover with plastic wrap Refrigerate and marinate overnight (for more flavor) or more than 2 hours
Step 4
To prepare chicken legs for roasting, preheat oven to 200 °C/400°F Prepare a baking rack with a layer of baking paper on it, tin foil can also be used
Step 5
Beat 2-3 eggs into egg liquid Prepare appropriate amounts of cornstarch and bread crumbs It is recommended to put these in a larger, deep bowl, which is easier to operate and less likely to stain the countertop. You can also prepare 2 spoons and 1 pair of chopsticks to help with subsequent operations
Step 6
Discard excess sauce and ginger from marinated chicken legs First, take a chicken leg with one hand, put it into the cornstarch bowl, and coat it with a layer of cornstarch. (A spoon can help here) Gently shake off excess powder
Step 7
Use the other hand that is not wet to take out the chicken legs wrapped in cornstarch and dip them into the egg mixture. Then you can use wet hands/chopsticks to make sure the chicken legs are coated in the egg liquid
Step 8
Use chopsticks to put the egg-coated chicken legs into the bread crumbs bowl You can use a spoon to help coat it with a layer of bread crumbs Use dry hands to remove the breaded chicken legs and place on the grill
Step 9
Repeat the above operation, finish processing the remaining chicken legs, and place them on a baking rack lined with baking paper/tinfoil.
Step 10
Place rack in oven and bake for 40 minutes total If the fire is from top to bottom, maintain 200 °C/400°F If it has a hot air function, lower the temperature.Change to 190 °C/380°F
Step 11
After baking for half/20 minutes, you can take out the grill and turn the chicken legs over to help bake them evenly. (The picture shows half-roasted chicken legs taken out~)
Step 12
Finished baking! The finished product is still very tempting~ While the chicken legs were roasting, I also took the opportunity to roast French fries and seafood mushrooms. . .
Step 13
Cut it open and take a look ~ Well, it’s full of calories and delicious! Cooking Tips for Fried Chicken Thighs
