If you want to feed your family quickly and tasty, ham dishes are what you need. They are easy to prepare and almost everyone likes them.
This is the simplest dish that can be prepared from chicken legs. You can serve any side dish with fried legs.
Ingredients
- 4 chicken legs
- Pepper
- Vegetable oil
Cooking method
Rinse the legs and dry with a paper towel.
Season the legs with salt and pepper and leave to marinate for at least 15 minutes.
Pour oil into a frying pan and place over medium heat.
When the oil boils, place the chicken legs in the frying pan.
Fry the legs for 10 minutes on each side until golden brown. If the meat starts to burn, reduce the heat.
To check the chicken is done, prick it with a fork. If red juice comes out, the chicken is not ready yet. The juice of the finished chicken legs is clear.
This savory dish comes from China. Chicken legs in a honey-soy marinade go best with rice.
Ingredients
- 4 chicken legs
- 100 ml soy sauce
- 3 tbsp. liquid honey
- 4 cloves garlic
- Pepper
Cooking method
Mix honey with soy sauce, chopped garlic, pepper and salt. Be careful with salt! Soy sauce is quite salty.
Rinse the chicken legs and dry with a paper towel. Pour the prepared marinade over them and leave for at least 2 hours.
Pour vegetable oil into a baking tray.
Place the legs there and bake in the oven at 180°C for 40 minutes.
Turn the oven to Grill mode and brown for another 10 minutes.
Ingredients
- 6 chicken legs
- 200 g breadcrumbs
- 100 g cheese
- 100 g flour
- 2 eggs
- 2 tbsp. l. vegetable oil
- Salt pepper
Cooking method
Grate the cheese and mix with breadcrumbs.
Beat the eggs.
In a separate bowl, mix flour with salt and pepper.
Rinse the legs and dry.
Roll each leg in flour, then dip in egg and roll in breadcrumbs.
Fry in vegetable oil for 5-10 minutes on each side, then close with a lid, reduce heat and cook until cooked for 20-25 minutes.
Rich chicken soup is usually very popular with children, even those who do not eat other soups. Instead of noodles, you can add shells, stars and other pasta, as well as rice, to the soup.
Ingredients
- 2 chicken legs
- 1 carrot
- 1 onion
- 100 g noodles
- Vegetable oil
- Salt, spices
Cooking method
Pour 2 ml of water over the legs.
When the water boils, remove the foam, cover the pan with a lid and reduce the heat. Cook until chicken is done (about 40 minutes).
Peel the onions and carrots, chop and fry in vegetable oil.
Remove the finished chicken legs from the broth and separate the meat from the bones.
Salt the broth and add spices.
Add noodles to boiling broth.
After 10 minutes, add the roast and meat to the soup, boil for another 5 minutes.
This dish does not require complex manipulations; even a novice housewife can prepare it.
Ingredients
- 5 chicken legs
- Packet of frozen vegetable mix
- 200 g mayonnaise
- Vegetable oil
- 1 onion
- 200 g mayonnaise
Cooking method
Peel the onion, cut and fry.
Add chicken legs and a mixture of vegetables to the onions.
Salt and season with spices.
Simmer the legs for 20 minutes, stirring occasionally.
Add mayonnaise, cover and cook until done.
Stuffed chicken legs can also be served at the holiday table. You can add fried mushrooms or prunes to the filling.
Ingredients
- 4 chicken legs
- 3 tbsp. l. chopped parsley
- 4 tbsp. l. grated cheese
- Vegetable oil
- Seasoning for chicken
- Mayonnaise
Cooking method
Carefully remove the skin from the legs, being careful not to damage it.
Cut off the bone at the very base, so that the skin remains attached to it.
Remove chicken meat from bones and grind in a blender.
Mix meat with cheese, salt, spices and parsley.
Stuff the skin with the mixture.
Grease the chicken leg with mayonnaise.
Pour oil into the pan and place the chicken legs.
Place the legs in the pan, seam side down.
Bake at 200°C for 40 minutes.
The most delicious chicken legs - cooking recipes.The most delicious chicken legs - cooking recipes.
What to cook from chicken legs.
Ham is an extremely popular product in our country. Dishes made from them always turn out nourishing and tasty, no matter how you prepare them, and the process of turning chicken legs into any dish is simple and does not require much time. Let's see what interesting everyday dishes can be prepared from chicken legs.
Probably, many remember the “ham boom”, when this product just began to appear on store shelves in the 90s - realizing how many delicious dishes can be prepared with this product, housewives began to cook for a variety of occasions: the daily menu could not do without them , they could also be seen on festive tables. And all this is for a reason! Chicken legs are very appetizing and nutritious; any dishes made from them turn out great without requiring painstaking preparation.
You can cook something interesting and tasty from chicken legs, even without much culinary experience behind you. Soups, salads, numerous main courses, various appetizers - chicken legs are suitable for preparing any dishes, and housewives happily use this.
The meat of chicken legs is of the “red” variety – this shade is given to it by the myoglobin it contains. Legs contain 2 times more calcium and 1.5 times more iron than chicken breast, although they are inferior in nutritional value. Also, the legs are rich in vitamins A, B1 and B2, PP, phosphorus, and protein.
100 grams of raw legs contain 11 g of fat, and their calorie content is about 190 kcal. Everyone who watches their weight prefers to remove the skin from their legs - this reduces their calorie content significantly. However, it is the skin that gives the dish such an appetizing rosy color when fried, which is why they are so often cooked together with the skin in holiday dishes.
Fried legs are the highest calorie option for dishes made from this product, and the healthiest option is steaming or convection cooking.
What can you cook from chicken legs?
There are so many options for dishes made from this versatile part of chicken. These are the first and second hot and cold dishes, and various snacks.
Due to the fact that chicken meat goes well with any product, there are a lot of options for soups, roasts and other dishes made from chicken legs.
One of the most popular options for chicken legs is baked with potatoes in the oven with mayonnaise and cheese. However, it is worth keeping in mind that this is not only tasty, but also an extremely high-calorie and very harmful dish.
Salads prepared with chicken leg meat, pies, soups, and stuffed chicken legs are also delicious. A rare, but extremely simple cooking option - in wine, also from products and seasonings with legs, curry, hops-suneli, honey, mustard, cheese, pineapples, soy sauce, potatoes, and rice go well together. The list of options for preparing dishes from chicken legs could take a very long time, but we’d better move on to the recipes.
We have collected the most interesting, yet affordable and easy-to-prepare recipes for chicken legs so that you can always please your family and friends.
Recipe for French-style chicken legs in dough.
You will need:
250 g suluguni cheese,
1 kg puff pastry,
5 chicken legs,
garlic,
spices to taste,
salt.
How to cook chicken legs in dough.
Rub the legs with spices, salt and garlic, let them marinate for a while. Cut the cheese into slices no more than 1 cm thick, roll out the dough thinly, cut it into strips of 1.5-2 cm. Lift the skin of the pickled legs and place the cheese under it. Wrap the legs in strips of dough, place on a greased baking sheet, bake in an oven preheated to 180 degrees for 30-40 minutes.
Baking chicken legs in dough is a fairly common option; housewives love it for its simplicity, both children and adults enjoy eating aromatic and appetizing chicken in dough, which also turns out to be very tender.
You can wrap the legs not only with dough; bacon is also great for this.
Recipe for bacon-wrapped chicken legs.
You will need:
Chicken legs,
bacon strips,
garlic,
spices for chicken,
salt.
How to cook chicken legs in bacon.
Trim excess fat from the legs, dry them, make 3 cuts in each, insert a piece of garlic into each cut, rub the legs with spices and salt. Wrap the legs in strips of bacon, place on a baking sheet or in a baking dish, pour a little broth/water into it, cook in an oven preheated to 200 degrees, covered with foil, 30-40 minutes, removing the foil 10 minutes before readiness.
Using this simple technique, you can prepare an extremely tasty dish that will be especially appreciated by all meat lovers. But this option is quite high in calories, and everyone who tries to eat light meals will like this option:
Recipe for chicken legs stuffed with prunes and nuts.
You will need:
4 legs,
1 bunch of parsley,
0.5 cups of fresh prunes and walnuts,
cream/mayonnaise,
onions/red onions/leeks,
ground pepper,
salt.
How to cook stuffed chicken legs.
Carefully remove the skin from the legs, maintaining its integrity - so that it can then be stuffed. Separate the meat from the bones, grind together with nuts, herbs and prunes in a meat grinder or blender, add cream and onion to the minced meat, pepper and salt, mix. Stuff the skin of the legs with minced meat, securing the edges of the skin with toothpicks. Place in a greased pan, add salt, cover with foil, bake in a preheated oven until cooked through, removing the foil at the end to allow the dish to brown. Serve stuffed chicken legs with potatoes or fresh vegetables.
Hams prepared according to this recipe are not only very tasty, but also healthy. And another tasty and healthy option is legs stewed with apples.
Recipe for chicken legs with apples.
You will need:
Chicken legs,
apples,
onion,
spices to taste,
flour,
vegetable oil,
boiled rice
Cut each leg at the joint, dividing it into shin and thigh, rub with spices and salt, brown in a pan with heated oil, and remove. Finely chop the onion, put it in the pan where the legs were fried, after scalding it, add flour, fry, then dilute the sauce with warm water to the desired thickness, add salt and mix well. Place parts of the legs into the sauce, topping them with sliced apples, until ready to simmer everything under the lid. Serve the legs with apples with a side dish of fluffy rice, pouring over the sauce remaining in the pan after stewing (wipe it through a sieve).
Another option for preparing chicken legs with apples is baking with sour cream.
Recipe for chicken legs with apples and sour cream.
You will need:
Chicken legs,
apples,
fresh prunes,
sour cream.
How to cook chicken legs with apples.
Remove the skin from the legs, remove the fat, chop coarsely, pepper and salt, fry over high heat in a thick-walled pan, remove from the pan, place peeled apples cut into slices in the first layer, prunes in the second, put chicken pieces on top, pour sour cream and simmer until ready. Serve prunes with apples as a side dish.
If you want something very unusual, then you can prepare the following legs from the most affordable products:
Recipe for chicken legs breaded with chips.
You will need:
75 g each of potato chips and grated cheese,
4 legs,
1 egg
curry,
ground pepper,
salt.
How to cook breaded chicken legs from chips.
Preheat the oven to 200 degrees. Beat the egg, adding curry and pepper, salt. Crush the chips as finely as possible and mix with grated cheese. Dip the legs in the egg, bread them in chips and cheese, place in a baking dish, and cook in a preheated oven until cooked.
You can cook chicken legs in the oven in a variety of ways. For example, by pre-marinating them in some sauce.
Recipe for chicken legs in lemon sauce.
You will need:
750 ml cream,
400 ml chicken broth,
6 legs,
2 lemons,
2-3 tbsp. Sahara,
Cayenne pepper,
salt,
parsley.
How to cook chicken legs in lemon sauce.
Cut the leg along the joint, dividing it into thigh and drumstick. Using a grater, remove the zest from 2 lemons, squeeze out 6-8 tbsp. juice Mix juice and 2 tbsp. zest, sugar, salt, pepper, put the legs in the marinade for half an hour, turn over once during this time. Blot the chicken pieces with a napkin, but leaving the marinade, place on the oven rack on the 2nd level, place a baking sheet under the rack, bake for 30-40 minutes in an oven preheated to 200 degrees. Mix the marinade remaining after marinating the chicken with cream and broth and simmer for 20 minutes without a lid. Serve the thighs and drumsticks, pouring the prepared sauce over them and garnishing with parsley.
You can prepare chicken legs in a variety of ways and with a variety of products. Try to move away from common food options and cook something new, interesting and no less tasty, everyone will definitely like it
Chicken legs with spicy filling.
Required:
6 boneless chicken legs
100 g Bulgarian cheese
100 g apple juice
1-2 carrots
French herbs mixture (marjoram, basil and rosemary)
ground black pepper
salt
Preparation:
Wash the legs and turn them inside out with the skin on them. Marinate the legs in a mixture of apple juice and French herbs, salt and pepper, and leave overnight in the refrigerator.
Grate the cheese and carrots on a coarse grater, stir, do not add salt.
Stuff the legs with the prepared filling and secure the holes with toothpicks.
Place the legs in a deep frying pan, without oil, because... the fat will release from the skin when frying.
Cook chicken legs with spicy filling over moderate heat until cooked and lightly browned.
Recipe author: Natasha Gunkina
Chicken legs with olives.
Required:
4 things. chicken legs
salt
ground black pepper
3 shallots - heads
2 tbsp. l. olive oil
1 tsp. thyme - leaves
6 tbsp. l. dry white wine
12 pcs. olives
2 pcs. tomatoes
1 tbsp. l. chopped parsley
Preparation:
Rub the legs with salt and pepper.
Chop the shallot and fry with butter.
Add the chicken legs and fry the thyme on both sides. Sprinkle with wine and, cover with a lid, simmer for 8–10 minutes in the oven at 200 ° C.
Cut the olives in half, remove the pits. Scald the tomatoes with boiling water, peel them, cut into 4 parts and add to the legs along with the olives. Simmer uncovered for 3-4 minutes.
Sprinkle with parsley before serving
Chicken legs in sauce.
Required:
250 g chicken legs
300 g margarine
100 g bacon
100 g carrots
200 g onion
250 g chicken broth
300 g rice
300 g fresh plums – or dried – 150 g
100 g raisins
10 g corn starch
salt
ground pepper
Preparation:
Season the chicken legs with salt and pepper. Place half of the bacon slices in a roasting pan greased with margarine, then the chicken leg, cover with the remaining bacon, add carrots and onions cut into strips.
Fry for 20 minutes in a heated oven, add broth and simmer until done. Pour in cornstarch diluted with water.
Cook the rice, wash and steam the raisins, wash the fresh plums and remove the seeds. Pre-soak dried plums, then cook in a small amount of water.
Place the finished chicken legs on a platter and garnish with boiled rice, plums and raisins. Pour the sauce in which they were stewed
Chicken legs with rice and bananas.
Required:
4 things. Chicken legs -
200 g Rice –
500 ml Chicken broth –
1 Leek – stem
1 PC. Apple -
4 Canned pineapples - slices
2 pcs. Bananas –
100 g Cream –
6 tbsp. l. Vegetable oil -
3 tsp. Curry –
1/2 tsp. Chili powder –
Salt, pepper to taste
4 servings
Preparation:
Boil rice in chicken broth. Mix 4 tbsp. vegetable oil with 1 tsp. curry, add chili powder on the tip of a knife, salt, pepper. Coat the chicken legs with this mixture. Fry the legs until cooked through for 20 minutes. Peel the leek, cut into rings, fry in the remaining oil, add apple and paprika, cut into cubes. Pour in the cream, add chopped pineapple, season with curry, chili, add salt and pepper to taste. Add banana slices and rice, top with chicken legs
Chicken legs in their own juice.
Required:
Chicken legs
onion
garlic
Bay leaf
Preparation:
Season the legs with salt and pepper. Take a duck pot or a thick-bottomed pan. Place a layer of legs. Top with a layer of onion cut into rings. You need a lot of onions! And again - legs, onions, alternate until the legs are gone. The last layer is onion. You can also add garlic and bay leaf. No water needed. The chicken will give juice and will languish in its own juice. We put the pan on a small fire and forget about it for 2 - 2.5 hours. The chicken turns out very tender! Bon appetit!
The number of dishes with this product has no restrictions; many housewives use their proven recipes for any occasion: from a gala dinner to a regular family dinner. You don’t have to be a talented chef to delight your loved ones with amazing ham dishes!
Chicken legs with potatoes: “Surprise”
Legs prepared in this way will create a sensation at the festive table! The secret lies in the unusual presentation.
Compound:
- Chicken legs - 4 pcs.
- Potatoes - 3 pcs.
- Bacon flavored chips - 1 pack
- Salt, pepper - to taste
- Butter - 1 tbsp. l.
- Vegetable oil - 2 tbsp. l.
Preparation:
- Remove the skin from the chicken legs very carefully. You will still need it, so you need to try to keep the skin intact.
- Peel the potatoes, boil and mash into puree. Add 1 tbsp. l. butter.
- Carefully fill the skins with mashed potatoes. Salt, pepper, tie or prick with a toothpick.
- Finely crush the chips, roll skinless chicken legs in the resulting crumbs, and also fry in vegetable oil.
- Serve in portioned plates with 2 legs each: one “potato”, the other in chips.
Main courses of chicken legs: recipes with photos of serving
Spicy chicken legs: recipe
Compound:
- Chicken legs - 2 pcs.
- Onion - 2 pcs.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Salt, pepper - to taste
- Lemon zest
- Dry white wine - ½ tbsp.
- Vegetable oil - 2 tbsp. l.
Preparation:
- Rinse the legs with running water and dry well with paper towels.
- Using a sharp knife, carefully trim the skin, thus separating it from the meat.
- Make a mixture of chopped young onions, garlic, lemon zest, ground black pepper, salt and 1 tbsp. l. oils
- Carefully place the resulting mixture on the surface of the meat and cover it again with skin.
- Preheat the oven to a temperature of 180-200 degrees. Grease a baking dish with the remaining oil and place the coated chicken legs in it.
- Cut the carrots into cubes, the onion into cubes or half rings. Fill the remaining space in the pan with vegetables.
- Bake the legs for 20 minutes, during which time turn them over twice. After the specified time, pour the wine into the mold and simmer until done.
- The dish should be served after decorating it with herbs and vegetables.
Chicken legs stewed with apples: recipe
Compound:
- Chicken legs - 2 pcs.
- Chicken broth - 0.5 tbsp.
- Flour - 1-2 tbsp. l.
- Onion - 1 pc.
- Apples (sweet and sour varieties) - 2-3 pcs.
- Salt, pepper - to taste.
Preparation:
- Already prepared chicken legs, cut into pieces along the joint. Add salt and pepper.
- Place in a saucepan with heated oil, cover with a lid and cook until golden brown.
- After the crust appears golden brown, remove the legs. Throw chopped and scalded onions into the oil where the bird was stewed, add flour.
- Add a little broth or warm water and cook over low heat until the sauce has the consistency of thick sour cream.
- When the sauce is ready, place the chopped and browned legs back into the saucepan. Add apple slices there. Simmer until done.
- Place the finished meat on a plate, decorate with crumbly rice, and pour over the resulting sauce, after straining it through a sieve.
How to cook chicken legs with olives?
Compound:
- Legs - 3-4 pcs.
- Chicken broth - 1.5 tbsp.
- Canned olives - 1 b.
- Tomato paste - 2 tbsp. l.
- Garlic - 1-2 cloves
- Thyme - ½ tsp. or to taste
- Salt, pepper - to taste
- Olive oil - 2 tbsp. l.
Preparation:
- Salt and pepper chicken legs (whole or cut into pieces), sprinkle with thyme and garlic.
- Place the meat in well-heated olive oil and fry until deep brown.
- As soon as the legs are covered with an appetizing crust, pour boiling water or broth into the pan.
- The meat should be completely submerged under the filling. Add olives and tomato paste there.
- Cook over low heat until the liquid has completely evaporated and the meat is cooked through. Serve hot with herbs and chopped vegetables.
Grilled chicken legs with pineapple
Compound:
- Legs - 2 pcs.
- Canned pineapples - 1 b.
- Sour cream - 200 g
- Curry seasoning - ½ tsp.
- Ground paprika - ½ tsp.
- Ginger - ½ tsp.
- Salt, pepper - to taste
- Greenery
Preparation:
- Combine paprika, salt, ginger and ground black pepper, and rub the resulting mixture onto the prepared chicken legs.
- Grill for 40 minutes on each side.
- Pour the pineapples into a colander, leaving 4 rings. Collect the syrup from the jar in a separate container.
- Grind the pineapples into a puree, add sour cream, a little juice, pepper, salt and curry.
- Serve the legs with fried pineapples, pour over the sauce and garnish with herbs.
How to marinate shish kebab from chicken legs?
Shashlik is an indispensable attribute of the May holidays and family outings. As a rule, it is prepared from lamb or pork. Less often - from beef. But preparing such meat is a long and labor-intensive process.
It is much easier to cook shish kebab from chicken legs. Chicken meat cooked over a fire just melts in your mouth! In addition, such kebab is quickly prepared and does not require large expenses.
Shish kebab from legs: marinade recipes
Marinade made from vinegar and vegetable oil. To prepare, mix 1 tbsp. l. vinegar and 2 tbsp. l. vegetable oil. Add salt and freshly ground black pepper. Cut the legs into small pieces, mix with a large amount of onion, cut into rings, and pour over the marinade. Place in the refrigerator for 2-4 hours. Shish kebab marinated according to this recipe turns out very soft and tender. If you don't like vinegar, replace it with lemon juice.
Marinade based on kefir. Mix the pieces of chicken legs with finely chopped green onions in a 1:2 ratio. Salt and pepper to taste, add your favorite spices. Pour kefir over everything and leave to marinate for 2-4 hours. Before threading the meat onto skewers, shake off the onion, as during the frying process it acquires a bitter taste.
Egg marinade. Beat 3-4 eggs, add pepper, salt, and your favorite spices. Pour this mixture over the pieces of legs, cover and marinate for 2-3 hours. Before threading the meat, roll each piece in a mixture of breadcrumbs and finely chopped parsley or dill.
Redcurrant juice marinade. 1 tbsp. Chop the red currant berries and squeeze the juice through cheesecloth or a sieve. Mix the juice with vegetable oil (100 ml), salt and spices. Cut the onion into half rings, mix with pieces of ham and pour marinade over everything. Place the kebab in the refrigerator for 2-3 hours.
Honey marinade. Mix 1 tbsp. l. honey and 3 tbsp. l. orange (or pineapple) juice. Add 1 tsp. soy sauce, salt and spices. Pour the resulting marinade over the shashlik pieces. Leave to marinate for 2-3 hours in a cool place.
Chicken legs are truly a national dish. They are not only extremely tasty and nutritious, but also economical. And the variety of dish recipes will allow you to surprise your loved ones, friends and guests again and again!
Good day, my dear cooks! If you want to cook something quickly and more fillingly and tastier, cook chicken legs. Fried chicken legs are a great option for a 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: , B1 and B2, . In addition, there is magnesium, sodium, potassium, phosphorus, iron, calcium and other valuable elements. 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 even frozen legs. This certainly cannot be confused with anything.
- Storage conditions. Never buy legs that are on top of the counter and not in the refrigerator. At best they will be 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
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.
To determine the readiness of the chicken legs, pierce the chicken with a knife. If reddish juice comes out, the meat is still raw. And clear juice indicates the readiness of the food.
The maximum shelf life of fried legs in the refrigerator is 3 days. I just think that this delicacy will not last even one day :)
To make the chicken juicy and flavorful, marinate the product before cooking it. And then leave it in the refrigerator for an hour. How to deliciously marinate meat.
Recipes
And here, my friends, are delicious recipes. It's very easy to cook with them. Try several options and write in the comments which one you liked best.
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 chopped garlic and mayonnaise. Mix all ingredients thoroughly. 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 then we put the fried pieces in a deep frying pan or pan 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.
If you don’t eat mayonnaise, I recommend replacing it with 15% sour cream. The dish will be less fatty. Just keep in mind that the taste will be slightly sour. But this will not lose the attractiveness of the dish. Or use 20% cream, it turns out very smooth. This is how I fry chicken drumsticks.
Serve the legs prepared according to this recipe hot with mashed potatoes, boiled rice or other side dishes. Don’t forget to garnish and pour plenty of gravy on top of the meat.
You can also serve chicken legs with nut sauce or mango and chili sauce. Or you can top these pieces with fennel mint sauce. I found an interesting video with recipes for various gravies.
If you have leftover chicken thighs, they can also be deliciously cooked in a frying pan. How to do it, .
With crust
It will turn out incredibly tasty. And this aroma! I can’t, my mouth is already watering :)
Prepare the following components:
- 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 mixture and refrigerate for an hour. There is no need to add salt, because soy sauce already contains it.
Now heat up the frying pan, pour 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.
In mayonnaise
Prepare these ingredients:
- 3 pieces of legs or 6 chicken drumsticks;
- about 100 ml mayonnaise;
- salt + seasonings (to taste);
- 5-6 cloves of garlic;
- vegetable oil for frying.
Wash and dry the meat. If legs are used, they need to be cut in half (separate the drumstick from the thigh). Mix salt and spices in a small container. And then rub the chicken with this aromatic mixture. Leave the meat for a quarter of an hour so that it is well saturated with spices and salt.
Grind the garlic in a garlic press and mix with mayonnaise. Generously coat the chicken with this mixture. Then cover the bowl containing the meat with cling film and put it in the refrigerator for an hour.
Next, add the marinated pieces to the hot oil in a frying pan. Cook over medium heat. During frying, I advise you to turn the chicken 5-6 times. This way the product will be evenly fried on all sides. Serve this yummy with mashed potatoes, fresh vegetables or any other side dish of your choice.
With grape leaves
You will need:
- 2 pcs. chicken legs;
- 50 grams of fresh grape leaves;
- salt;
- 200 ml water;
- 30 grams of vegetable oil;
- 2 pcs. onions;
- 150 ml red semi-sweet wine;
- parsley.
Wash and dry the chicken legs, then cut them. You should get a separate drumstick and thigh, divided into 2 pieces. Cut off the stems of the grape leaves. Pour water into a deep frying pan and heat it.
Next, we place each piece of meat in a grape leaf and wrap it with natural twine. Place chicken in boiling water. Add salt on top. And, reducing the flame to low, cook the meat with the lid closed for about 25 minutes.
Pour oil into a clean frying pan and heat it. Place the peeled and chopped onion in half rings here and fry it until golden brown. Then we transfer this onion mass into a bowl with chicken legs, pour wine into it and put the container on low heat. Cook for about a quarter of an hour. Next, salt the dish, add the sauce and continue to simmer for about 5 minutes.
Then remove the twine. Place the finished legs on a flat plate and generously pour the wine and onion sauce on top. Also sprinkle with chopped herbs. I recommend serving this divinely delicious dish with boiled pasta.
With curry sauce
To prepare this dish, take:
- 8 legs,
- 20 g butter;
- 1 medium onion;
- 0.5 tsp each cumin, ground coriander and cinnamon;
- 1 tsp Sahara:
- 4-5 cloves of garlic;
- ½ chili pepper (optional);
- 10 grams of ground ginger root (or grated);
- 1 glass of water;
Finely chop the peeled onion. In a deep frying pan, fry the onions in vegetable oil and butter for 4-5 minutes. Don't let it get too hot, you just want it to soften.
Then place the washed and dried legs in this container. Don’t remove the skin from the chicken – it will make it tastier. Fry each side for approximately 5 minutes. At this stage, the flame of the fire should be slightly larger than average. The main thing is to make sure that the meat does not burn.
Then reduce the heat to low and, covering the vessel with a lid, bring the chicken to readiness. Remove the legs from the pan and place on a flat plate.
Add all the spices to the pan where the legs were cooked. Just be careful with hot peppers. If you don't like it spicy, reduce the amount by half or even three. Pour water into the bowl and simmer the gravy for 5-7 minutes, no more. Then add the garlic crushed in a garlic press to the sauce and cook for about 10 minutes.
Serve the fried drumsticks hot with the spicy sauce. As a side dish, boiled rice or mashed potatoes would be an excellent option.
Tell me, how do you cook chicken legs? Be sure to write this step-by-step recipe in the comments, friends. I look forward to. And subscribe to updates - I will tell you a lot of interesting things. But for now I say goodbye to you: see you again, my dear gourmets!
TO Urine legs can be prepared in different ways and the finished dish always exceeds all our expectations. Fried, stewed or boiled with vegetables - this is always a complete lunch or dinner. Cooking chicken legs does not require much time and effort - just go to any store, buy chilled chicken legs, choose a recipe and prepare a delicious, aromatic dish that all members of your family will definitely appreciate.
Chicken legs with potatoes
Ingredients:
6 potatoes
4 onions
1 egg
1 sprig of celery
4 tomatoes
1 pork butt
3 glasses of white wine
3 tbsp. l. olive oil
nutmeg, salt to taste
Instructions: Finely chop and sauté the onion and celery in olive oil. Add wine to the pan. Stirring constantly, gradually add parsley, salt, pepper and pre-grated nutmeg. After this, alternately add finely chopped potatoes, tomatoes and ham to the onions and celery. Bring over medium heat until done. Separately, beat the egg and pour it into the saucepan and cover with a lid. Best served with fresh herbs.
Arroz con pollo
Ingredients:
1 tbsp. l. vegetable oil
750 g chicken legs without skin
1 small head of chopped onion
1 small red bell pepper, seeded, cut into 1cm pieces
1 finely chopped garlic clove
1/8 tsp. ground red pepper
200 g long rice
1 strip (7 x 1 cm) lemon zest
1/4 tsp. dry oregano
400 ml chicken broth
150 g frozen green peas
60 g chopped olives stuffed with red pepper
15 g chopped cilantro lemon slices for garnish
Instructions: Place a five-liter saucepan over medium heat and heat the oil in it. Fry chicken legs on both sides until golden brown. Transfer them to a bowl. Reduce heat slightly. Place the onion and pepper slices in the same pan and sauté for 5 minutes. Add garlic and red pepper and cook for 30 seconds. Add rice and stir-fry for 1 minute. Add lemon zest and oregano, pour in broth and 50 ml water. Place the legs in a saucepan and bring the contents to a boil over high heat. Reduce heat. Cover the pan with a lid and cook for 20 minutes until the juice flowing from the leg pierced with the tip of a knife is clear. Add green peas. Close the lid and reheat. Remove from stove. Leave for 5 minutes. Divide among plates and sprinkle with olives and cilantro. Before serving, garnish with lemon slices.
Ham in cheese
Ingredients:
10 chicken legs
250 g breadcrumbs
6 tbsp. shanks of grated cheese
3 tbsp. spoons of sesame
Z st. spoons of flour
salt, ground black pepper
2 eggs
200 g hot sauce
Instructions: Wash and dry the meat. For breading, mix crackers with grated cheese and sesame seeds. Season the flour with salt and pepper, beat the eggs in a deep bowl with a broom. Dredge the legs first in flour, then in beaten eggs, and then in the breading mixture. Place the breaded chicken legs in the refrigerator for at least 30 minutes. Grease the grill grate with an even layer of vegetable oil and fry the legs on it for 30-40 minutes, turning them over from time to time. Pour hot sauce into a small bowl; garnish, if desired, with parsley, lemon and serve in a separate bowl with the fried legs.
Ham in sauce
Ingredients:
6 chicken legs
4 tbsp. l. flour
1 tbsp. l. vegetable oil
100 g bacon
200 g champignons
20 small onions
salt, pepper to taste
for the sauce:
2 glasses of dry red wine
3 cloves garlic
1 tsp. Sahara
1 tbsp. l. butter
salt pepper
parsley
Instructions: Mix 4 tbsp. l. flour, salt, pepper in a plastic bag. Place the legs in a bag and shake to coat with flour. Heat a mixture of vegetable oil and butter in a saucepan. Fry chopped bacon and whole onions. Add chopped champignons, fry for 3 minutes. Place on a plate. Place the drumsticks into the hot oil. Fry until golden brown. Add wine, sugar, salt, garlic, spices. Simmer for 20 minutes. Place the chicken legs on a plate with the mushrooms and onions. Thicken the sauce by adding butter, flour from the bag, and stir. Add fried mushrooms, onions and bacon. Simmer for 5 minutes. Pour the sauce over the legs. Serve with boiled potatoes, sprinkle with chopped fresh herbs.
Chicken legs stuffed with vegetables
Ingredients:
4 chicken legs
400 g green peas
400 g carrots
2 hard-boiled eggs
3 cloves garlic
1 tbsp. spoon of sour cream pepper and salt to taste
Instructions: Boil carrots, cut into cubes. Carefully remove the skin from the legs. Remove the meat from the bones and chop finely. Add carrots, green peas, eggs, pepper and salt to the chopped mass. Mix everything thoroughly. Sew up the chicken skin, leaving a small hole through which to put the minced meat. Sew up the hole, rub the stuffed leg with garlic and lightly salt. Bake on a low rack at medium speed for 20 minutes at 260° C. 10 minutes before ready, brush the legs with sour cream.
Juicy chicken legs
Ingredients:
4 onions
2 pods each yellow and red sweet pepper
60 g bacon
4 chicken legs
salt, ground black pepper
dried thyme
2 tbsp. l. vegetable oil
250 g tomato paste
Instructions: Peel the onions and cut into thin rings. Wash the sweet pepper pods, peel them, remove the seeds and separating partitions, cut the pulp into small pieces. Cut the bacon into wide strips. Wash the chicken and dry thoroughly with a paper towel. Rub with salt, ground black pepper and 1/2 teaspoon of thyme. Lightly fry the bacon in a frying pan without adding fat, remove from it and set aside. In a frying pan in vegetable oil, fry the chicken legs on both sides until crispy golden brown, then remove them from the frying pan. Place onions and sweet pepper slices in the remaining fat in the pan and simmer for about 5 minutes. Add tomato paste, mix everything thoroughly, add salt and pepper. Place chicken legs on vegetables, cover and simmer for about 40 minutes. Season the vegetables again with salt, ground black pepper and thyme and serve with chicken legs. Garnish, if desired, with chopped parsley leaves.
Chicken legs for dinner
Ingredients:
1 onion
2 cloves garlic
2 red and yellow sweet peppers
300 g zucchini
2 tbsp. l. chopped marjoram
150 ml vegetable broth
250 g pureed tomatoes
4 chicken legs
tomatoes
green onions
1 can of corn
Instructions: Peel and chop the onion and garlic. Cut the sweet pepper into cubes, zucchini into strips. Place the vegetables in a ceramic dish along with marjoram, tomatoes and pour in the broth. Salt and pepper. Rub the legs with salt and pepper and place on the vegetables. Cover the mold with a lid. Place it on a rack in a cold oven. Simmer for about 75 minutes at 200 degrees. Wash, peel and chop the green onions. Drain the corn in a colander. Add both 15 minutes before readiness, simmer uncovered and season. Divide among plates. Garnish with marjoram if desired.
Chicken legs with herbs
Ingredients:
600 g small carrots
2 bunches of green onions
2 cloves garlic
4 sprigs tarragon
1 bunch of parsley
1 tbsp. l. chervil
4 sprigs marjoram
4 chicken legs
2 tbsp. l. butter and sour cream
200 ml dry white wine
400 ml chicken broth
salt pepper
Instructions: Coarsely chop the green onions. Cut the carrots lengthwise into 4 parts, and then cut into pieces 5 cm long. Chop the garlic. Chop the greens. Fry the legs in 1 tbsp. l. butter. Remove and season. Fry carrots, onions and garlic in the remaining butter. Sprinkle with herbs and place the chicken legs on top. Pour in wine and broth. Without covering with a lid, simmer in the oven for 30-40 minutes at 200 degrees. Remove the meat. Salt and pepper the vegetables. Mix with sour cream. Serve the legs, if desired, with tarragon.
Country-style ham
Ingredients:
chicken legs 4 pcs.
eggs 2 pcs.
0.5 cups flour
1 cup shelled seeds
salt, pepper to taste
frying oil
Instructions: Beat eggs with salt and pepper. Dip the legs first into the egg mixture, then into the flour, do this twice. Fry in heated vegetable oil. Pour the remaining egg mixture over the chicken legs and sprinkle with seeds. Place in the oven and bake until done.
Greek-style chicken legs with lemon
Ingredients:
chicken legs 4 pcs
pepper
ghee, starch 1 tbsp. l
sour cream 150 g
juice of 1 lemon
rice 200 g
chopped thyme, basil, sage and rosemary 1 tsp each
tomatoes 3 pcs
zucchini 2 pcs
garlic 1 clove
eggplant 1 piece
olive oil 4 tbsp. l
lemon, parsley
Instructions: Season the legs. Fry in melted butter and then simmer for 40 minutes at 180. Mix sour cream, lemon juice, herbs and boil. Mix starch with 1 tbsp. l water, and then with sour cream. Boil, season and place in a warm place. Boil rice in 400 ml of salted water. Cut the tomatoes into 4 parts. Cut zucchini and eggplant into slices. Fry the vegetables in olive oil, season and remove. Chop the garlic, simmer in frying fat, add vegetables and simmer for 5 minutes. Place vegetables, chicken legs, rice, sauce on plates and garnish with lemon slices and parsley.
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