Why is the takeaway fried chicken so tender?

Whether the fried chicken is tender or not depends mainly on three points: curing time, oil temperature and frying time, powder wrapping or slurry wrapping. The first is curing. The chicken itself does not have much juice. It is mainly infiltrated by solidification bit by bit. I usually marinate it today and eat it tomorrow. The second is the oil temperature, the oil temperature is constant at 170, and the fried chicken is boned for 4 minutes, such as chicken popcorn, chicken nuggets and chicken fillet. Seven-minute fried chicken with bones, such as chicken wings, chicken wings and chicken legs, belong to fried chicken with bones. The whole chicken needs to be fried for 10 minutes because of its thick meat. Tip: If you are worried about undercooking, stab the thick meat with a knife 2 minutes before cooking. Finally, powder coating is suitable for crispy fried chicken, that is, the skin is flaky. The advantage of powder coating is that the skin is crisp, and you can hear the crunchy sound when you take a bite. The disadvantage is that compared with the pulp coating, the juice in chicken volatilizes quickly and consumes a lot of oil. If you don't pursue crispy taste, it is still recommended to hook the powder into a paste with water and wrap it with pulp. The pulp can wrap the chicken well and form a protective layer to protect the water of the chicken from evaporation.