1. Prepare the ingredients and remove the chicken leg
2. On the skin side, use a fork to prick it up a few times and turn it over. On the meat side, pat the meat loose with the back of a knife
3. Add New Orleans roast wing marinade, and marinate for 30 minutes. Pat a layer of dry starch on the cured chicken chops
4. Dip another layer of egg liquid and wrap it with frying powder
5. Pour vegetable oil into the pan, put it into a 50% hot oil pan, fry it until golden brown over low heat, and then remove it
6. Heat up the oil pan again, fry the chicken chops again and drain the oil