How to make New Orleans grilled chicken marinade?

New Orleans grilled chicken legs are a very popular delicacy. Chicken has many benefits to the human body. It can improve anemia and improve women's menstrual disorders. However, people with colds, fevers, excessive internal heat, and heavy phlegm and dampness should not eat chicken. The marinade for New Orleans grilled chicken legs is relatively simple. How to make the marinade for New Orleans grilled chicken legs? Let’s take a look at it next.

1. Main Ingredients

270g high-gluten flour, 43g whole egg liquid, 92g tangzhong, auxiliary ingredients: 43g sugar, 4g salt, 5.5g dry yeast, 30g fresh cream, 27g milk, 4.5g milk flavoring, 25g butter, and appropriate amount of sesame seeds.

2. Method

1. Put all the ingredients except butter together and knead into dough.

2. Add the butter and slowly knead it into the dough until the dough is completed (that is, you can pull out a thin film. When kneading the dough by hand, try to knead it until the dough is smooth).

3. Put the kneaded dough in a warm and humid place for the first fermentation until it is 2.5 times its original size. The first fermentation is completed.

4. Dip your finger in dry flour and insert it into the dough. If the small hole shrinks quickly, the fermentation is not complete. Otherwise, the fermentation is complete (you can put hot water in a pot, or microwave or oven, put the dough to be fermented in a container of suitable size, cover it with plastic wrap, and put it in the pot, microwave, or oven).

5. Press out the air with your hands.

6. Take out and knead into dough.

7. Divide into 6 pieces (about 85 grams each), roll into balls, cover with plastic wrap and let rest for 10 minutes.

8. Shape into an oval.

9. Brush the surface of the bread with egg liquid and sprinkle with sesame seeds (press lightly with your hands to make it stick).

10. Place the dough on the baking tray in a warm and humid place for a second fermentation until it is about 2-2.5 times its original size.

11. The second fermentation is completed.

12. Preheat the oven to 170 degrees and bake in the middle layer of the oven for about 18-20 minutes.

13. The bread cannot be eaten immediately after it is out of the oven. Now we can roast the chicken legs: wash and drain the chicken legs, separate the meat and bones, and use the back of a knife to tap the meat slightly to make it smoother.

14. Take some Orleans marinade (depending on your taste), add water and mix well.

15. Soak the chicken legs in a full bath, put them in a plastic bag, pour in all the marinade and seal it.

16. Refrigerate for 12 to 24 hours, turning it over once or twice to allow it to absorb the flavors.

17. Ready to bake: It’s very simple, put the chicken thighs on a plate, preheat the oven to 200 degrees, bake for about 25 minutes, turning it over once in the middle.

18. Final step: Cut the cooled bread in half, put a piece of chicken thigh in it, add shredded lettuce and squeeze salad dressing on it.

3. People who cannot eat chicken

1. People with colds and fever, excessive internal heat, heavy phlegm and dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should avoid eating.

2. Chicken is warm in nature and helps in promoting fire. People with hyperactivity of liver yang, oral erosion, skin boils, and constipation should not eat it.

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.