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Fried chicken legs in batter. Chicken drumsticks in batter

Fried chicken legs in batter. Chicken drumsticks in batter

This wonderful and economical dish makes a great appetizer and I'm sure everyone will love it. The legs are very juicy on the inside and crispy on the outside, even children will love them.

INGREDIENTS

  • Chicken legs 6 pieces
  • Flour 3 tbsp. spoons
  • Egg 1 piece
  • Milk 3 tbsp. spoons
  • Sunflower oil To taste
  • Salt To taste
  • Spices To taste

Wash the chicken legs thoroughly and remove feathers.

Then salt and sprinkle with spices at your discretion. Ground black pepper, red pepper or chicken seasoning works great.

Pour flour into another deep bowl.

Add milk (can be replaced with sour cream or mayonnaise) and pour in one teaspoon of oil.

Break one egg.

Mix everything thoroughly with a mixer until smooth and leave for 15 minutes.

Dip each leg in the prepared batter on all sides.

Heat a large amount of oil in a deep saucepan or deep fryer.

Place the legs in boiling oil and fry over medium heat until tender.

Place the finished pieces on a napkin to absorb excess oil. Now you can serve it with any side dish. Better yet, just make garlic sauce and eat chicken legs in batter with it.

step by step recipe with photos

Juicy and satisfying chicken is easily digestible in any form - both kids and older people love it. Fried in batter, it absorbs a minimum of fat, retains its best qualities and a full range of nutrients.

Large shanks of broiler chickens may not cook well, so it would be a good idea to lightly beat them with a mallet. Dry ingredients can burn in a hot frying pan - you should sprinkle them on the drumsticks before placing them in the egg wash.

Chicken drumsticks in batter do not require portioning and make it easier for children to eat. Bright paper curlers will keep your hands clean and give an ordinary dinner a festive touch.

Ingredients

  • chicken drumsticks 3 pcs.
  • chicken egg 1 pc.
  • milk 50 ml
  • wheat flour 4 tbsp. l.
  • salt 1 tsp.
  • ground paprika 0.25 tsp.
  • curry 0.25 tsp.
  • minced garlic 2-3 pinches
  • ground black pepper 0.25 tsp.
  • vegetable oil 80-100 g

Preparation

1. Use chilled chicken drumsticks. Place them in a colander, remove any remaining feathers and skins and rinse well with running water. Dry with a paper towel.

2. Break the egg into a deep bowl. Shake to combine the yolk and white.

3. Pour milk at room temperature into the egg and add half a teaspoon of salt. You can add spices to your taste. Stir until smooth.

4. Sift the flour into another small deep container. Add the remaining salt, ground paprika, black pepper, garlic powder, curry. Stir until all spices are evenly distributed throughout the flour mixture.

5. Dip the prepared chicken legs into the egg solution and dip on all sides.

6. Dip in dry ingredients and bread on all sides.

7. Place a deep frying pan with oil over high heat and heat well. Place the breaded drumsticks into the hot oil. Fry for 5-6 minutes in the same mode, turning occasionally so that the legs are browned on all sides.

8. When the drumsticks are browned, turn the heat to low, cover the pan with a lid and fry for another 8-10 minutes until done. Turn over from time to time.

9. Chicken drumsticks in batter are ready. Serve with ketchup or other sauces.

Chicken is on our table, a common and sought-after dish. Each of us has recipes for our favorite chicken dishes, but in our culinary life there is always room for experimentation. One of the successful experiences can be safely called chicken legs in batter in a frying pan. Moreover, which is a certain originality, in batter! Juicy, tender and aromatic chicken meat in a crispy, fried crust - it's very tasty!

This is the recipe with photo that is used in many fast food establishments.

Let's try to make this dish ourselves at home.

Preparation

So, let's begin. The legs for this dish must be prepared in advance. To do this, we will take a chicken drumstick, remove the skin from it, remove excess fat, put them in a bowl, add salt, wine vinegar, chopped garlic, and mix everything well. Then cover the legs with a plate, put a weight on them and put them in the refrigerator overnight, let them marinate properly.

Batter

For it we need cornmeal and chicken eggs. Beat the eggs well with a whisk, add flour, a pinch of salt and a teaspoon of seasoning. Then mix everything well.

We won't add any liquid. The batter made from corn flour is already tasty, crispy and dense.

It does not allow the aromatic meat juice to pass through and therefore the marinated legs will turn out very juicy. This batter colors the fried chicken leg in a beautiful, golden color and makes it very appetizing.

Pour flour into a flat plate. Generously roll the legs in flour, and then dip them in batter and place them in a well-heated frying pan with vegetable oil. The oil should cover the legs at least halfway.

Chicken legs

We will fry the legs over medium heat with the lid closed. First, on one side, until the batter is properly browned. Then we turn them over and fry them on the other side. We'll fry. In this case, the legs will have time to fry well, and the batter will not get soggy and will be crispy.

We will remove an unusually tasty and appetizing dish from the fire. Check out its amazing aroma! Fried chicken legs must be served hot. For those who like a sharper taste, I recommend serving it in a large bowl. At the same time, it doesn’t hurt to prepare it in advance. Men love to spread it on bread. Bon appetit!

Ingredients

  • Chicken drumstick – 1 kilogram;
  • Wine vinegar – 1 tablespoon;
  • Dry adjika – 1 tablespoon;
  • Garlic – 4 cloves;
  • Salt to taste;
  • Vegetable oil – 200 – 300 milliliters;
  • Corn flour - 2 handfuls.

For the batter

  • Corn flour - 6 tablespoons;
  • Chicken eggs – 4 pieces;
  • Salt – 1 pinch;
  • Suneli hops – 1 teaspoon.

Chicken has a universal taste, and therefore there are so many recipes for its preparation that sometimes it is easier to get confused than to choose something suitable. We will share with you a classic recipe - deep-fried chicken, which is first dipped in thick water and only then fried until crispy and golden brown. We will describe three options for preparing chicken legs in batter below.

Chicken legs in batter in a frying pan

Ingredients:

  • flour - 115 g;
  • starch - 115 g;
  • ground paprika - 1 teaspoon;
  • cayenne pepper - 1/2 teaspoon;
  • baking powder - 2 teaspoons;
  • ice water - 465 ml;
  • vegetable oil - for frying;
  • chicken legs - 1.8 kg.

Preparation

Before you make the batter for chicken legs and start frying the bird, you can marinate the chicken legs in any convenient way, or you can simply rub the skin with freshly ground pepper and sea salt. After preparing the bird, start mixing the batter. Combine flour with starch and baking powder, add herbs and spices, then pour ice water over everything and knead the batter, making sure that there are no lumps left in it. Dip the chicken into the batter and fry the pieces in heated vegetable oil in a frying pan.

Chicken legs in cheese batter - recipe

Ingredients:

  • flour - 65 g;
  • egg - 1 pc.;
  • milk - 115 ml;
  • grated cheese - 55 g;
  • chicken legs - 650 g.

Preparation

After putting the oil in the frying pan to heat up, dry the chicken legs and set them aside while you mix the batter, the latter will take mere minutes. Beat the egg with milk and a generous pinch of salt, then add grated cheese to the milk and add the flour passed through a sieve. Dip the dried chicken pieces into the prepared batter, let the excess drip off, and then lower the bird into the heated oil and cook until browned.

The beauty of chicken legs in batter lies in the delicious crispy crust that forms on the surface after deep frying. A similar effect can be achieved in the oven, although for this you will need a mixture more reminiscent of breading.

Ingredients:

Preparation

Whisk the milk with the egg and flour, salt the batter, add dried garlic and dip the dried chicken into it. Roll the chicken pieces in a mixture of crumbled crackers and grated cheese, then place the bird on a baking sheet and place in an oven preheated to 200 degrees for 20 minutes.

Ingredients

  • chicken drumsticks - 6 pcs.;
  • eggs - 1-2 pcs.;
  • kefir - 50-70 ml;
  • flour - 5 table. spoon;
  • sunflower oil - 30 ml;
  • spices;
  • salt.

Cooking time - 1 hour.

Yield: 6 servings.

This may seem strange, but some housewives have difficulty preparing such a seemingly simple dish as fried chicken legs. For some reason, the meat either burns and sticks tightly with the skin to the surface of the frying pan, or remains undercooked. Try following the detailed instructions given below and you will be able to fry delicious and appetizing chicken drumsticks in batter in a frying pan without any hassle. Despite the fact that the outside of the meat is covered with a crispy, crispy crust, the inside is quite soft and juicy.

How to cook fried chicken drumsticks in a frying pan - step by step recipe with photos

First you need to prepare all the products that you will need to prepare this dish. You can take kefir of any fat content. Sunflower oil must be refined so that it does not burn or foam during the frying process. You can take any spices that go well with chicken meat - ground pepper (black, red or a mixture of them), coriander, ginger, curry seasoning or ready-made seasoning for chicken.

Chicken drumsticks should be washed well, carefully checked to see if there are any remaining feathers on them, and dried a little with a napkin. Mix the eggs with salt and kefir using a whisk or just a fork.

Place flour, a little salt and seasoning on a flat plate. Mix everything well.

Place chicken legs in kefir-egg mixture.

Place the frying pan on the fire and pour oil into it. Place each chicken leg, well soaked in the liquid gravy, on a plate with flour, salt and spices and roll it in this mixture on all sides. Place the pieces of meat prepared in this way into a heated frying pan and cover with a lid.

An important question: how long to fry chicken drumsticks in a frying pan? They need to be kept on low heat for 5-7 minutes on each side. Moreover, the legs must be fried on 4 sides (i.e., also on the sides). After the legs have been lightly fried on all sides once, they need to be turned over again and the frying repeated. As a result, the meat will be well cooked inside (a sign of this will be a clear, not red, liquid released when pressing on a piece of meat). A golden crispy crust forms on top. If after cooking all the legs you still have some flour and a runny egg mixture, you can mix them together and fry them in the same fat you used to fry the chicken. You'll also get a delicious omelette with the meat.

Now you know how to fry chicken drumsticks in a frying pan with a crust. Serve this dish with any suitable side dish, fresh vegetables or vegetable salad.

We wish everyone bon appetit!

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