Today we will tell you how to deliciously fry chicken legs, we have prepared 2 for you different recipes, and at the end we will offer you best side dishes and sauces for this dish.
When you have very little time for lunch or you come home after a hard day at work and there is no desire to spend a lot of time and effort on preparing dinner, then fried ones come to the rescue chicken legs with a side dish, as one of the options quick dinner. But how to fry chicken legs in a frying pan? so that they are juicy inside and covered with an appetizing crust on top? After all, quite often it turns out differently: the meat burns on top, but remains raw inside. Let's figure out how to fry correctly chicken legs.
There are certain subtleties in cooking chicken legs in a frying pan:
- •For frying, it is recommended to use medium-sized legs;
- •It is better to take chilled chicken, and if frozen chicken legs are used, they must first be thawed at room temperature. Or use defrosting in the microwave;
- •To ensure that the meat is flavorful and melts in your mouth, it must first be marinated.
To fry the legs we will need:
- Ham;
- Sour cream;
- Mayonnaise;
- Salt;
- Garlic;
- Ground black pepper;
- Vegetable oil.
First you need to make the marinade. To do this you need to take 3 tbsp. spoons of mayonnaise and sour cream, mix them, add pepper, salt, chopped garlic to the mixture and mix thoroughly.
Generously coat the legs with the prepared marinade and leave in the refrigerator for half an hour.
Place the marinated chicken legs in a heated frying pan. vegetable oil, cover with a lid and fry on low heat about 30 minutes. At the end of cooking, remove the lid and fry the meat over high heat for 1-2 minutes. To get a crispy, golden crust.
Now let's look at how to fry chicken legs in a frying pan with onions:
The step-by-step recipe for preparing chicken legs is as follows:
- For 500 grams of legs, take 3 large onions.
- Cut the onion into half rings.
- Pour a thick layer of onion into a preheated frying pan, pre-greased with vegetable oil, and fry it over high heat for a couple of minutes.
- Rub the legs with seasonings, salt and mayonnaise, place on top of the fried onion and fry over low heat, covered, for about 35 minutes.
Recipe No. 2
In order to fry 2 servings of legs with a golden crust you need to take:
- two legs;
- a pinch of turmeric;
- 1 teaspoon ground ginger;
- 0.5 teaspoon of salt;
- vegetable oil for frying.
Cooking time will take 20 minutes.
How to fry chicken legs in a frying pan:
Rinse the meat under running water and pat dry with a paper towel. Rub each leg with spices and salt.
Take a thick-walled frying pan (if you don’t have one, then a regular one) and heat the vegetable oil in it. Once the oil is hot, place the legs skin side up. This should be done to prevent the skin from sticking to the pan.
Be sure to place a lid on top of the legs that is smaller than the size of the pan. Place any weight on the lid (up to three liter jar with water or other container). To ensure the lid fits evenly, turn it with the handle down, then the load will be more stable.
Turn up the heat, but not maximum, and fry for up to 10 minutes. Then turn the chicken legs over to the other side.- Turn the chicken over only once, in this case that same golden crust will appear, and the meat will remain juicy. Now it's drowned sufficient quantity fat, and the skin will not stick. Fry for another 10 minutes.
Now let's look at the side dishes for fried legs - any of the proposed recipes.
The following sauces are perfect (click to open the recipe):
It’s no wonder that chicken is in great demand among everyone. Housewives love it because it cooks quickly, and eaters, of course, appreciate it for its excellent taste.
Neither men will refuse this type of meat, because it turns out quite hearty dish, neither women, because this is a very dietary meal, nor children, because they crunch with pleasure appetizing crust.
This meat tastes best when fried. let's discuss various recipes chicken legs in a frying pan.
Many housewives are interested in how long to fry chicken legs in a frying pan. Usually it takes 25-30 minutes to prepare this medium-sized semi-finished product. Large pieces need a little longer processing - they require 35-40 minutes. In order for you to fully understand this issue, we have provided each recipe with information about the duration of frying.
Fried chicken legs in a frying pan
Ingredients:
- chicken thighs- 3 pcs.;
- sunflower oil - 35-40 g;
- garlic - 2 cloves;
- lemon - quarter 1 pc.;
- nutmeg, ground;
- salt.
Preparation
Squeeze lemon juice onto chicken thighs. Sprinkle them with salt, chopped garlic and rub these products into semi-finished meat products. Add nutmeg and suneli hops. Mix. Leave the meat in the spices for 10 minutes.
When the specified time has elapsed, fry the legs first for 7 minutes without a lid over high heat, then cover and reduce the heat to low. Let's continue heat treatment another 20 minutes.
How to deliciously fry chicken legs in a frying pan?
Ingredients:
- chicken legs - 4-5 pcs.;
- white onion - 1 pc.;
- fresh ginger - 10-12 g;
- tangerine - 2 pcs.;
- dried spices(rosemary, paprika);
- salt;
- oil for frying - 45-50 g.
Preparation
Wash and sprinkle chicken legs dried rosemary, paprika, chopped ginger, salt. Place the rings on top white onion. Let the meat soak spicy ingredients 20 minutes. It is advisable to cover the bowl with these products with a lid ( cling film) so that they do not become weathered.
Fry the chicken legs in fat for a quarter of an hour. At the same time, set the fire to medium value. Then sprinkle with cut into 2 parts tangerine slices, turn the heat to minimum and fry for 10 minutes.
Chicken legs in mayonnaise in a frying pan
Ingredients:
- chicken legs - 4 pcs.;
- mayonnaise - 45-50 ml;
- salt;
- dry basil;
- fresh ginger - 8-10 g;
- - 1 teaspoon;
- vegetable oil - 50-60 g.
Preparation
Mix mustard, mayonnaise, basil, finely grated ginger and salt in a bowl. Wash and dry the chicken legs. Pour the mayonnaise mixture onto them and thoroughly grease them on all sides. Let it sit for an hour so that the meat is fully saturated with the bright spicy flavors.
Place the legs in a frying pan with heated oil and fry. To check readiness, pierce meat part in the widest part: if clear juice comes out, everything is ready. It usually takes about 30 minutes to fry.
Chicken legs in a frying pan with gravy
Ingredients:
Preparation
Sprinkle the chicken legs with salt and fry in fat for 7-8 minutes. Thanks to high heat, a crust will quickly form.
Dilute tomato paste with water. Add salt, cumin, curry, chili, coriander, chopped garlic and mix. Pour this gravy over the chicken legs and cook for 20 minutes, but reduce the heat to low. Almost at the end we lay it out over the meat bay leaves, and remove them before serving.
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Without long introductions, let's get straight to the topic. Surely, you are interested in how and how long you need to fry the legs in a frying pan until cooked and golden crust? We will answer this and others important issues in this article.
Many chefs know that this product is ideal when you need to quickly prepare something tasty, because the legs are fried for only 10-12 minutes on one side. This allows you to prepare a tasty and satisfying dish in half an hour, which is easy to decorate beautifully - it’s not a shame to serve it to guests. In the process of frying a ham, there are several simple rules, the observance of which will allow even an inexperienced person to cope with cooking.
First, always preheat the pan; if your recipe uses oil for frying, then it also needs to be preheated. This helps reduce oil absorption and improve taste qualities at the product.
Secondly, the prepared legs must be dried. By the way, they should already be well rubbed with spices - there is no point in adding salt during the frying process, these are not potatoes.
The third is the skillful use of the lid. There is such a subtlety here that if the product is fried in fat, then it is fried for 6-9 minutes on both sides, until golden brown, and then, covered with a lid, simmered for another 6-10 minutes, depending on the weight of the pieces. Small ones cook faster than large ones.
The simplest recipe
Now you will learn how to fry chicken legs in a frying pan quickly and tasty. This recipe will be your salvation in the kitchen if you need to... a quick fix cook something for your husband or guests.
The dish always turns out excellent, very tasty, and the cooking itself takes virtually no personal time. Chicken meat prepared in this way can not spoil for several days; it is tasty both hot and cold.
Ingredients:
- salt;
- all varieties of pepper that are available (black, hot red, paprika).
Cooking time: 1 hour.
The calorie content of the dish (100 g) is 160 kcal.
First, you need to check that there are no remaining feathers or hairs on the product, rinse thoroughly, dry or let the water drain on its own, if you are not in a hurry. Then you need to dump the legs into a deep bowl (this is more convenient, and the spices are not lost) and rub thoroughly with salt and pepper. With spicy hot pepper A little more careful - not everyone likes to sweat at dinner. We cover it with something and go about our business.
The chicken can stand like this for half an hour to two hours, and in the refrigerator all day. Next you will need any frying pan with a tight lid (if desired, you can replace it with a wok or cast iron cauldron).
We light a large fire so that it glows directly, and set the frying pan to heat, spread the legs along the bottom (leave the released juices in a cup, if desired, you can use them to prepare a dressing for the dish) and, covering with a lid, fry for 5 minutes, then turn over and fry again (closed) for another five minutes.
Now reduce the heat to low and leave to simmer for 15-20 minutes. As for the juice in the cup, during this cooking process it is worth paying attention to the sauce - fry the finely chopped onion separately, and when it starts to turn golden, add this juice to it, then evaporate it, so the onion will become tastier and more aromatic.
Fried chicken legs in tomato sauce in a frying pan
Many people like this recipe - because the taste is, to put it mildly, excellent. The flesh of the legs becomes juicy and easily separates from the bone. Perhaps, if you are expecting guests, then the choice of this dish will also be in a good way feed everyone to their fill and collect a lot of compliments.
Ingredients:
- 2 kg. legs;
- 4 medium onions;
- one medium carrot;
- two bell peppers, can be in different colors;
- 2-3 tomatoes (apple size);
- 4 tbsp. spoons of tomato paste;
- 2 tbsp. spoons of sugar;
- head of garlic;
- salt, pepper, herbs;
- vegetable oil for frying.
Cooking time: 1 hour and 15 minutes.
Grease the pan evenly vegetable fat, heat and fry the legs, about 5-7 minutes on each side. The next step is to chop the garlic, chop the herbs, and mix them. We take dishes with a thick wall and bottom - a frying pan, wok or cauldron. Sprinkle salt and pepper on the bottom and lay out the fried chicken legs.
Sprinkle salt and pepper on top, and spread the garlic mixture on top. Cut the tomatoes into thin rings and place them over the greens. In the fat remaining after frying the hams, fry coarsely chopped onions and bell peppers.
After a few minutes you need to add the tomato and sugar. After stirring, reduce the heat and simmer for three to five minutes. Transfer the dressing to the bowl with the chicken and rinse the frying pan where you fried the onions with boiling water - half a cup is enough.
We also pour this water into the legs, it will give a little steam and dissolve the salt better. Close with a tight lid and place in an oven preheated to 180ºC for 35-40 minutes.
How to fry thighs in soy sauce with garlic
Juicy, rosy chicken meat in a magical aromatic sauce, can it be better or tastier? Despite the fact that this recipe is surprisingly simple and easy to prepare, the taste of the dish is delicious, and the spicy notes add sophistication to it.
Ingredients:
- 7-8 legs;
- 50 ml soy sauce;
- 1 tbsp. a spoonful of liquid honey;
- 2 cloves of garlic;
- ketchup (Baltimore or similar).
Cooking time: 1 hour.
Calorie content of the dish (100 g) – 306 kcal.
Check the legs to ensure there are no remaining feathers or hairs, rinse and dry. Cut at the joint into thighs and legs. Chop the garlic, combine with ketchup and soy sauce.
Add honey (if you only have candied honey, you must first heat it until it becomes liquid). Mix all ingredients carefully to obtain a homogeneous marinade. Place the hams in the frying pan and, covering with a tight lid, place on high heat.
After about three minutes, turn it over - there should be a ruddy, reddish-brown crust. When the second side is also nicely crispy, pour our soy marinade and reduce the fire. Close the lid tightly and leave it for 25-30 minutes.
By the way, if you wish, you can add halved, peeled potatoes to the frying pan 15 minutes before the end of cooking for a side dish.
How to cook chicken legs with vegetables
Many people admire Chinese cuisine. Amazing combinations excellent taste and the delicious aroma do not leave anyone indifferent. And this recipe, borrowed from an old Chinese woman, may well take its rightful place among your favorite recipes, because it is prepared quickly, quite easily, but the dish turns out really tasty.
Ingredients:
Cooking time: 40 minutes.
The calorie content of the dish (100 g) is 280 kcal.
Peel the onion and cut into strips (along the fibers). Cut the carrots into rings 0.5 mm thick. Cut the bell pepper into finger-width strips. Heat a frying pan, grease it with fat. Fry the legs in it for 6-9 minutes on each side until they acquire a red-brown hue.
Now add the carrots, stirring, fry for three minutes, add onions and peppers. Don't let it burn. After adding the peppers and onions, fry for another 5 minutes without a lid. Connect soy sauce with sugar and add to the pan, cover with a lid, leaving a small gap (to allow excess moisture to escape) and simmer for 5 minutes.
How to deliciously cook duck legs with crust
Many housewives deny themselves the pleasure of pampering themselves and loved ones with duck legs, citing the fact that it is difficult to cook duck. In fact, it’s not that difficult; this recipe will help you surprise your family or guests with an amazingly delicious dinner. This great dish has an excellent aroma, taste and bright elegant appearance.
Ingredients:
- 4 duck legs;
- 1 tbsp. a spoonful of ground black pepper;
- a glass of pitted cherries;
- one head of young onion;
- 50 ml grape juice or red wine;
- 100 ml. boiling water or broth;
- 2 tablespoons butter;
- 1 tbsp. spoon coarse salt(cook or sea).
Cooking time: 40 minutes.
The calorie content of the dish (100 g) is 340 kcal.
Wash in cold water legs and dry with a napkin, removing all moisture. Now with a sharp knife we cut the skin with a scar, like a mesh. Mix salt and pepper and rub the legs thoroughly.
Heat the frying pan and place the legs on it without additional fat; you need to fry them over high heat so that they acquire a golden crust. About 5 minutes on each side (if too much fat is released, it can be poured into a bowl). Cover with a lid and, reducing the gas, simmer for 15 minutes.
Meanwhile, take a tablespoon of duck fat into another frying pan and fry the chopped onion in it for 2-3 minutes, then pour in grape juice and, stirring, continue to fry until the juice has evaporated.
Now you need to add cherries and boiling water (or broth) to the onions. Fry the dressing over low heat until it begins to thicken. Remove from heat and add butter, using a fork to beat lightly to distribute evenly.
Place duck legs on a platter and drizzle with cherry dressing.
How and with what to serve
The chicken leg is amazingly tasty and aromatic dish, and if you choose the right side dish and decorate it beautifully, it’s a great solution for anyone special occasion. As a side dish, you can serve steamed, slightly salted rice, boiled or deep-fried potatoes with tomato sauce(namely sauce, not tomato paste). Often the legs are also tucked in. various sauces– sour cream, white, tomato, balsamic or your other favorite – the main thing is that you like it.
If, just before serving, sprinkle a hot dish in the heat of the heat with a mixture of very finely chopped garlic, walnut and parsley, the aroma will be simply amazing.
Good day, my dear cooks! If you want to cook something quickly and more fillingly and tastier, cook chicken legs. Fried chicken legs are great option For hearty lunch or dinner. And they are very simple to prepare. I will teach you how to fry chicken legs in a frying pan so that it turns out divinely delicious.
The calorie content of the legs is 158 kcal per 100 g of product. It contains 16.8 g of protein and 10.2 g of fat. Moreover, most of the fat is found in the skin of the legs.
This product contains the following vitamins: A, B, C, PP, K, D, E and others. In addition, there is magnesium, sodium, potassium, phosphorus, iron, calcium and other valuable elements. The legs are rich in saturated and unsaturated fatty acids.
Consumption of chicken legs allows you to replenish your body with a vitamin and mineral complex. This means that such a product is not only tasty, but also healthy.
How to choose the right leg
The taste of the prepared dish depends on the quality of the products used. Therefore, pay special attention to the choice of chicken legs.
Several aspects are worth highlighting here:
- Product appearance. The skin of the leg should be smooth, without bruises, spots or any damage.
- Smell. If the product offered is fresh, it smells practically nothing. But you will immediately smell the smell of the legs of “pterosaurs” (even frozen ones). You certainly can’t confuse this with anything :)
- Storage conditions. Never buy legs that are on top of the counter and not in refrigeration chamber. IN best case scenario they will be a bit dry. But the worst option is dangerous. Harmful bacteria can develop here - eating such a product (even fried) is fraught with serious problems.
- Marking. The packaging must contain information about the product manufacturer and expiration dates.
How long to fry chicken legs in a frying pan
Place the prepared legs in a frying pan, heated and filled with hot vegetable oil. Fry each side for 10 minutes. Do not cover the pan. The fire should be medium. Then cover the container with a lid and, reducing the heat to low, cook for another 10-12 minutes. Make sure to turn the chicken legs regularly, otherwise they will burn. You need to achieve a uniform golden hue.
And here, my friends, are some “delicious” recipes. It's very easy to cook with them. Catch it!
How to fry chicken legs in a pan with gravy
To prepare this dish, take:
- 3 pcs. legs;
- salt + freshly ground black pepper;
- 2 cloves of garlic;
- 50 grams of mayonnaise;
- bay leaf;
- 100 grams of wheat flour;
- water;
- vegetable oil for frying;
- any greens (to your taste).
We cut each washed and dried leg in half (that is, it turns out to be a thigh and a drumstick). Place the meat in a bowl, pepper and salt the product. Then add minced or finely chopped garlic and... Mix all the ingredients well. Cover the top of the container with cling film. And then put it in the refrigerator for at least an hour (longer is possible).
Afterwards, bread each piece in flour and fry in a frying pan until golden brown. You don't need to hold it for long. Because later fried pieces Place in a deep frying pan or saucepan with a thick bottom. Pour flour diluted in water on top (a couple of tablespoons of flour + 250 ml of water). Add chopped herbs and bay leaves. Simmer over very low heat until done.
Serve the legs prepared according to this recipe hot with mashed potatoes, boiled rice or other side dish. Don’t forget to add a side dish and pour plenty of gravy on top of the meat.
You can also serve chicken legs with nut sauce or with mango and chilli gravy. Or you can top these pieces with fennel mint sauce. Found it interesting video with recipes for various gravies
If you like the option with sour cream, then be sure to pay attention
How to fry chicken legs in a frying pan with crust
To get a fragrant crispy crust, you need:
- 2-3 pieces of chicken legs (this is approximately 1-1.2 kilos);
- medium lemon;
- a couple of cloves of garlic;
- 70-80 ml soy sauce;
- 10 grams of honey;
- 50-60 ml vegetable oil;
- freshly ground black pepper + spices (to taste).
We wash the chicken legs, dry them and separate them into thighs and drumsticks. Prepare the marinade - mix soy sauce with honey, pepper, lemon juice and chopped garlic. Brush the meat with this aromatic composition and place in the refrigerator for an hour. There is no need to add salt, because soy sauce already contains it.
Now heat up the frying pan, pour some oil into it and heat it up. Carefully place the pieces into a bowl. Try not to let them touch each other. And besides, the meat needs to be laid out so that the skin is on top. Once the bottom side is fried, turn the pieces over to the other side. Next, such chicken legs should be cooked over low heat, turning the pieces periodically.
Often, to cook something tasty, you have to stand at the stove for a long time.
But there is not always time and energy for this.
This is where chicken legs come to our rescue - affordable and tasty meat.
The chicken legs cook quickly, so they won't take much time to cook.
Fried chicken legs in a frying pan - basic cooking principles
For frying in a pan, it is better to take the legs of broiler chickens, and it should be chilled, not frozen. Their meat cooks faster from the inside.
Before cooking fried legs in a frying pan, wash them well, cut off all excess and lightly dry them. In order for chicken cooked in this way to be especially tasty, it must be marinate. If you simply salt and pepper the legs directly in the frying pan, the poultry flesh will turn out completely bland. Marinate the legs for at least 15 minutes.
The marinade can be anything, from a simple mixture of black pepper and salt to original combinations. It can be based on mayonnaise, soy sauce or sour cream. You can add honey, mustard, herbs and spices to it.
Fry the legs are better cast iron frying pan. Heat the oil in it, then lay out the legs and fry on both sides until golden brown. After this, reduce the heat and continue to cook the legs under the lid, turning occasionally, until cooked.
Recipe 1. Fried chicken legs in a frying pan with garlic
Ingredients
six chicken legs;
vegetable oil;
six cloves of garlic;
a pinch of salt and black pepper for each leg.
Cooking method
1. Rinse the legs thoroughly and pat lightly with paper towels. If you wish, you can separate the thigh from the lower leg. Transfer the chicken to a deep bowl and sprinkle with salt and black pepper. Stir and leave to marinate in the refrigerator overnight.
2. Peel the garlic and chop it finely fine grater.
3. Heat a cast iron frying pan well on the stove, pour a little refined oil and bake it. Place the legs and fry over moderate heat for five minutes. Then turn the legs over and fry for the same amount of time on the other side. So, turning, fry the chicken until cooked. Pierce the chicken with a fork; if no ichor comes out, the meat is ready.
4. Turn off the heat. Brush each leg with garlic on both sides. Cover with a lid and leave the chicken to cook for another ten minutes. Serve with your favorite side dish.
Recipe 2. Fried chicken legs in a frying pan in sour cream and tomato sauce
Ingredients
refined vegetable oil;
two chicken legs;
salt;
80 g sour cream;
30 g ketchup.
Cooking method
1. Rinse the legs under the tap, dry lightly with disposable towels and add salt.
2. Place a frying pan on the stove, pour in refined oil, heat it well and add the chicken legs. Cook for five minutes, then flip and cook the other side for the same amount of time.
3. Place sour cream in a deep cup and add ketchup to it. Stir until smooth. You can use any ketchup you like.
4. Reduce heat so that the oil does not splatter and coat the legs with sauce. Turn the chicken over and do the same on the other side. Cover the pan with a lid and fry for 20 minutes on the lowest heat. Then turn the legs over and continue cooking for another quarter of an hour. Serve the legs with vegetables or rice side dish and pickles.
Recipe 3. Fried chicken legs in a frying pan in soy sauce
Ingredients
two chicken legs;
ground black pepper;
90 ml soy sauce;
sea salt;
refined vegetable oil.
Cooking method
1. Wash the chicken legs under the tap, dry them with disposable towels and use a sharp knife to make deep punctures in several places.
2. Mix salt with black pepper. Rub the resulting mixture over the entire surface of the chicken, especially in the puncture areas.
3. Pour oil into a cast iron frying pan and place it on the stove to heat up. Place the legs on a hot frying pan and fry, periodically pouring soy sauce over them, for about 10 minutes. Then turn the legs over and fry for the same amount of time.
4. Pour in soy sauce, cover with a lid, reduce heat and bring the meat to readiness.
Recipe 4. Fried chicken legs in a frying pan with rice in soy sauce
Ingredients
three chicken legs;
garlic - 4 cloves;
ground pepper and sea salt;
rice - a glass;
soy sauce.
Cooking method
1. Place the legs in a colander and rinse under running water. Trim off all excess and divide into drumstick and thigh. Dab each piece with a paper towel and place in a deep bowl.
2. Peel the garlic and squeeze it through a garlic press.
3. Salt the legs, sprinkle with pepper and add chopped garlic. Pour in soy sauce until it covers the chicken by at least two-thirds. Stir and leave to marinate for at least half an hour.
4. Pour the rice into a sieve and rinse it under running water, stirring with a spoon. Transfer it to a deep plate and soak in water.
5. Place a deep, thick-walled frying pan on the stove. Don't add oil. Heat well and place the legs. Pour the sauce over everything, cover with a lid and cook until almost all of the sauce has evaporated. Turn the legs over and fry until golden brown. Pour in half a glass of water and cook the chicken until cooked, covering with a lid. The cooking process will be completed when all the water has evaporated. Transfer the legs to a separate bowl.
6. Drain the rice and place it in the pan where the meat was cooked. Mix it with the sauce left over from frying the chicken and pour it into a glass boiled water. Stir, cover and simmer over low heat for a quarter of an hour. Salt the rice. Place the chicken legs on top and turn off the heat. Leave the rice and chicken to steep for half an hour.
Recipe 5. Fried chicken legs in a frying pan with cheese
Ingredients
two chicken legs;
soy sauce;
Cooking method
1. Defrost the chicken legs and wash them well under the tap. We cut off all excess and dry with disposable towels. Lubricate each leg with mustard, trying to apply it under the skin. For this, it is better to take hot mustard.
2. Place the chicken in a deep bowl and pour in soy sauce. Marinate the chicken for an hour, periodically turning the pieces of meat.
3. Grind the cheese on a fine grater, put it on a plate and set it aside.
4. Place a deep frying pan on the fire, pour in a little refined oil and place the chicken legs in it. Fry over high heat for five minutes until the meat sets. golden brown crust. Then turn over and fry the legs on the other side. Reduce heat and bring to readiness, covering with a lid. Turn the chicken over periodically. We check readiness by piercing the legs with a fork to the bone. If there is no ichor, the meat is ready.
5. Open the lid, generously sprinkle each leg with cheese shavings, close the lid and keep on the fire until the cheese melts.
Recipe 6. Fried chicken legs in a frying pan with herbs
Ingredients
two chicken legs;
half a glass of dry white wine;
a third of a glass of flour;
salt, dried aromatic herbs, black pepper, paprika, nutmeg;
a piece of butter;
half tsp balsamic vinegar;
50 ml refined lean oil.
Cooking method
1. Defrost the legs and rinse under running water warm water. Carefully remove the skin from them. Using a sharp knife, make through punctures across the entire surface of the leg. Dry the chicken with paper towels and place in a deep bowl. Salt and season aromatic herbs, spices and black pepper.
3. In a cup, mix wine with balsamic vinegar. Pour the resulting mixture over the legs and place them in the refrigerator for half an hour. Then turn them over and marinate for another 30 minutes.
4. Pour the flour into a deep, wide plate and mix it with paprika, salt, nutmeg and pepper.
5. Remove the legs from the marinade, dry them with napkins and roll them in a mixture of spices and flour. Transfer the breaded chicken legs to a plate.
6. In a deep, cast-iron frying pan, heat up a little vegetable oil and lay out the legs. Fry for several minutes over high heat until an appetizing crust appears. Turn the legs over, reduce the heat, cover with a lid and continue frying. We will fry the chicken for 20 minutes, turning every three minutes.
7. Melt the butter in a saucepan. Reduce heat and add a little mixture of flour and spices. Fry for just a couple of minutes. Pour in a spoonful of the remaining marinade and mix vigorously so that there are no lumps left. Gradually add the marinade until you get the sauce of the required consistency. Cook the sauce for about five minutes and turn off the heat. 8. Place the legs on a plate and pour the sauce over them.
Recipe 7. Fried chicken legs in a frying pan with garlic sauce
Ingredients
sour cream - half a glass;
ground black pepper;
two legs;
sea salt;
olive oil;
garlic - three cloves.
Cooking method
1. Rinse the legs under running water, cut off all excess and dry with disposable towels. Salt and pepper.
2. Heat in a cast iron frying pan olive oil and place the chicken legs on it. Fry over high heat for three minutes on each side until the legs are covered with an appetizing crust. Then turn off the heat and continue cooking covered for about 20 minutes, turning the legs every five minutes.
3. Using a garlic press, squeeze the garlic into the bowl, add sour cream and stir until smooth.
4. Top the legs with sour cream and garlic sauce. Cover with a lid and simmer for another five minutes. Serve the legs with any side dish, vegetables or pickles.
If you are using frozen legs, defrost them at room temperature without using the microwave. This will make the meat juicier and softer.
Chicken goes well with almost all spices and seasonings, so combining different ingredients, such as soy sauce, mayonnaise, mustard, sour cream or honey, you can prepare your own version of the marinade for the legs.
Make several deep punctures on the surface of the legs. This will allow the meat to marinate better and absorb all the aromas of spices and herbs.
Start frying the legs over high heat until the meat forms an appetizing crust. After this, bring the chicken to readiness over moderate heat. The crust will prevent the meat from losing its juices and it will not turn out dry.
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