Homemade Salt-Baked Chicken Legs Recipe

Salt-baked chicken is a famous Hakka dish. In the north, you can hardly find salt-baked chicken powder; after a leisurely stroll in Shunde, I bought some to try making this renowned Hakka dish. A banquet dish once considered extremely complicated has turned out to be super simple.

Ingredients:Peach-shaped chicken legs Four pieces, 15 grams of salt-baked chicken powder

Process:

1,Wash the chicken legs and dry them with kitchen paper. 2, Sprinkle the salt-baked chicken powder on the chicken legs, rub it evenly, and let it marinate for 1 to 2 hours.

3, Line the air fryer basket with aluminum foil and place the chicken legs flatly on the foil.

4, Set the air fryer temperature to 200 degrees Celsius and cooking time to 27 minutes.

5, Once done, take out the basket; eat the chicken legs while they are still hot, very flavorful.

Tips:

1, Lining the air fryer basket with aluminum foil ensures that any drippings collect on it, preventing the chicken from becoming too dry.

2, The chicken legs must be marinated for more than an hour with salt-baked chicken powder.

3, When using the air fryer, there is no need to flip the chicken legs during cooking.

3 When using a deep fryer, there is no need to flip the chicken legs halfway through.