Fried chicken fork bones are different from ordinary fried chicken. Their common feature is that they need to be marinated and flavored before frying, and the seasoning used is basically similar. The main difference is that the former has a larger bone weight and emphasizes the importance of hanging paste. The most prominent feature is its crispness on the outside and crispness on the inside. Bread bran is not used for any purpose here, and the method of batter is better, thus achieving a strong bone aroma effect.

食材配料：鸡叉骨、（盐）生姜、葱、料酒、食用油、奥尔良腌料、土豆淀粉、孜然粉、辣椒面、芝麻。

Ingredients: Chicken fork bone, (salt) ginger, scallions, cooking wine, cooking oil, Orleans marinade, potato starch, cumin powder, chili noodles, sesame.

准备适量的鸡叉骨（别名：鸡锁骨或者连心脆，也就是鸡的胸腔骨，超市上均匀有冰鲜的出售，脆骨含量较大，适合用来炸着吃），把它清洗干净后，控干水分装入碗中。

Prepare an appropriate amount of chicken giblets (also known as chicken collarbone or heart-shaped crispy, also known as chicken rib cage, which is sold on ice in supermarkets and has a high content of crispy bones, suitable for frying), wash it thoroughly, control the water content, and put it into a bowl.

然后，先在碗中放入适量的姜片和葱段，再加入1勺料酒（起到去腥和增香的作用），同时打入1枚鸡蛋（增强面糊粘度，炸的时候会更香酥一些），以及1勺奥尔良腌料，和1勺土豆淀粉（吸水、吸油性较强），把它抓拌均匀，腌制10分钟备用（或者更长一些，这样会更入味）。

Then, first add an appropriate amount of ginger slices and scallions to the bowl, and then add 1 tablespoon cooking wine (to remove the fishy and fragrant effects). At the same time, add 1 egg (to enhance the viscosity of the batter and make it more crispy when fried), as well as 1 tablespoon Orleans marinade and 1 tablespoon potato starch (with strong water and oil absorption properties). Mix well and marinate for 10 minutes (or longer, which will make it more delicious).

起锅烧油，油烧至5成热时，将腌制入味的鸡叉骨下入锅中，开小火慢炸，将它炸至金黄酥脆捞出，沥干油分盛入盘中备用，如果想要吃的更脆一些，可以等油温再次回升至6-7热时，再将它倒入热油中，迅速过一遍即可。

Start the pot and heat the oil until it is 50% hot. Put the marinated chicken bones into the pot and fry slowly over low heat until they are golden and crispy. Remove and drain the oil and put it on a plate for later use. If you want to eat more crispy, you can wait for the oil temperature to rise again to 6-7 degrees hot, then pour it into the hot oil and quickly pass it over.

出锅后，趁热撒入适量的孜然粉、芝麻、辣椒面，奥尔良炸鸡叉骨制作完成，口感又辣又香，骨头嚼起来特有滋味，哪种“香”比鸡肉还诱人，特有嚼头，连渣都不放过！

After cooking, sprinkle an appropriate amount of cumin powder, sesame seeds, and chili noodles while hot. The Orleans fried chicken fork bone is made, with a spicy and fragrant taste. The bone has a unique taste when chewed, and which "fragrance" is more enticing than chicken, with a unique chewy head that doesn't even leave any residue!

炸鸡翅骨的火候相当关键，油温是至关重要的，切忌低于150度入锅炸，否则，口感不够香酥，补救的办法就是复炸。

The heat of fried chicken wing bones is crucial, and the oil temperature is crucial. Avoid frying at temperatures below 150 degrees Celsius, otherwise the taste may not be crispy enough. The remedy is to re fry.

孜然粉、辣椒面、芝麻是炸鸡叉骨的标配的中式佐料，它们比例可以根据个人的口味适当增减用量，口味偏重些的人，可以再撒入少许的精盐。

Cumin powder, chili noodles, and sesame seeds are standard Chinese seasonings for fried chicken bones. The proportion of these seasonings can be increased or decreased according to personal taste. For those with a heavier taste, a little more refined salt can be added.

食用油可以选择菜籽油或者植物油，虽然猪油也可以用，但是容易回潮，不易存放太长时间。

Edible oil can choose from rapeseed oil or vegetable oil. Although lard can also be used, it is easy to regain moisture and not easy to store for too long.