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Delicious chicken leg dish. Recipe Chicken legs in white sauce

Step 1: prepare the legs.

Fresh chicken legs we wash under cold running water from any kind of contamination, while plucking out small feathers that remained on the skin after the cleaning machine. Then dry with paper kitchen towels to remove excess liquid, place the legs on a cutting board and separate the drumstick from the thigh. We cut each thigh into 2 - 3 parts and put in a deep bowl.

Step 2: prepare the vegetables.



Take a vegetable knife and peel it onion, carrots and potatoes. Then we rinse them together with parsley under cold running water from the sand. Put clean potatoes on a cutting board, cut into cubes with a diameter up to 2 - 2.5 centimeters, transfer the slices into a deep bowl and fill them with running water so that it completely covers the tubers, this will prevent the potatoes from darkening.


Dry the rest of the vegetables with paper kitchen towels, and simply shake the greens over the sink in order to get rid of excess moisture. Then we rub the carrots on a coarse grater, cut the onion into a medium cube up to 1 centimeter, and just finely chop the parsley. We lay out the cuts on separate deep plates. We also put on the kitchen table all the other ingredients that are needed to prepare the roast.

Step 3: fry the meat.



Now we take a deep cauldron, pour about 50-60 milliliters of vegetable oil into it and put it on the stove, turned on at a strong level. Put pieces of chicken in very hot fat and give it the opportunity to fry from all sides until golden crust... At this stage of cooking, it is not necessary to bring the chicken to full readiness, the main thing is that it is fried and covered with a crust, which during cooking will preserve the integrity of the meat pieces. Turn the meat during frying only a few times and only after the side is browned. For frying chicken meat it will take about 15 to 20 minutes, first it will start up the juice, then it will change color from pink to gray, and only after that it will begin to fry.

Step 4: we bring the dish to full readiness.



After the meat is covered with a golden brown crust, add onions, carrots to the cauldron and simmer them together, stirring with a tablespoon for 3-4 minutes until the vegetables are soft. Then pour 1 liter of pure distilled water into the cauldron, add potatoes to the same container, after draining the running water.


Introduce a few bay leaves for aroma, a little paprika for color, salt and black pepper to taste. Mix all the ingredients with a tablespoon and let the liquid boil.


After boiling, reduce the temperature of the stove to a level between low and medium. Add fresh parsley to the cauldron, cover the container with a lid and simmer the roast until fully cooked for 30 minutes... During this time, the meat is completely cooked through, and becomes soft, but at the same time it will not lose its shape. The onions and carrots will completely soften, and the potatoes will boil a little and this will make the dish more rich and thick.


After the required time has elapsed, turn off the stove, and let the roast brew under a closed lid. 6 - 7 minutes... Then, using a ladle, lay out the potatoes with chicken on plates, sprinkle each portion with chopped herbs if desired and serve the fragrant dish to the table.

Step 5: Serve the roast legs.



Roast legs are served hot as independent dish... This dish does not need any additions, except perhaps a piece of fresh homemade bread, lavash, some pickles or fresh vegetables. Cook with love and enjoy delicious and simple food!

Bon Appetit!

Optionally, a set of spices specified in this recipe can be supplemented with such spices as marjoram, nutmeg, cumin, dried basil, thyme, calamus and many others.

Any other butter, animal or vegetable fats can be used instead of vegetable oil.

In addition to parsley, you can use fresh dill, cilantro, green onions, or basil.

Roast can be made tastier if you add a couple of tomatoes chopped in a blender and 2 - 3 pieces into it salad pepper... But in this case, the amount of water should be slightly reduced and instead of 1 liter, about 800 milliliters should be used.

TO urine legs can be cooked in different ways and the always-ready dish exceeds all our expectations. Fried, stewed or boiled with vegetables 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 surely appreciate.

Legs with potatoes

Ingredients:

6 potatoes
4 onions
1 egg
1 sprig of celery
4 tomatoes
1 pork leg
3 glasses of white wine
3 tbsp. l. olive oil
nutmeg, salt to taste

Instructions: Chop the onion and celery finely and sauté in olive oil. Add wine to the pan. Stirring constantly, gradually add parsley, salt, pepper and pre-grated nutmeg. After that, alternately add finely chopped potatoes, tomatoes and ham to the onion and celery. Bring over medium heat until cooked. Beat the egg separately and pour into a saucepan and cover with a lid. Best served with fresh herbs.

Arroz con pollo

Ingredients:

1 tbsp. l. vegetable oil
750 g skinless chicken legs
1 small onion, chopped
1 small red bell pepper, seedless, cut into 1 cm pieces
1 clove of garlic, finely chopped
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 5-liter saucepan over medium heat and heat the oil in it. Sear the chicken legs on both sides until golden brown... Transfer them to a bowl. Reduce heat slightly. Put onion and pepper pieces in the same saucepan, sauté for 5 minutes. Add garlic and red pepper and cook for 30 seconds. Add rice and fry, stirring occasionally, for 1 minute. Add lemon zest and oregano, pour in broth and 50 ml of water. Place the legs in a saucepan and bring the contents to a boil over high heat. Reduce heat. Cover the pot with the chicken and cook for 20 minutes until the juice flowing out of the leg, pierced by the knife, is clear. Add green pea... Close the lid and reheat. Remove from stove. Leave it on for 5 minutes. Arrange on bowls and sprinkle with olives and cilantro. Garnish with lemon slices before serving.

Chicken legs in cheese

Ingredients:

10 chicken legs
250 g bread crumbs
6 tbsp. shredded cheese legs
3 tbsp. sesame spoons
Z Art. tablespoons 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 plate with a broom. Roll the legs first in flour, then in beaten eggs, and then in the breading mixture. Put 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. Spicy sauce pour into a small bowl; garnish, if desired, with parsley, lemon and serve in a separate bowl with fried chicken legs.

Chicken legs 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 of 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 cover with flour breading. Heat the oil and butter mixture in a saucepan. Fry chopped bacon and whole onions. Add chopped mushrooms, fry for 3 minutes. Put on a dish. Put the shins in hot oil. Fry until golden brown. Add wine, sugar, salt, garlic, spices. Simmer for 20 minutes. Put the chicken legs on a platter with mushrooms and onions. Thicken the sauce by adding butter, flour from the bag, stir. Add fried mushrooms, onions, 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 of garlic
1 tbsp. a spoonful of sour cream pepper and salt to taste

Instructions: Boil the carrots, cut into cubes. Carefully remove the skin from the legs. Free 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 lay the minced meat. Sew up the hole, rub the stuffed leg with garlic and lightly salt. Bake on a low wire rack at medium speed for 20 minutes at 260 ° C. Brush the legs with sour cream 10 minutes until tender.

Juicy chicken legs

Ingredients:

4 onions
2 pods of yellow and red bell peppers
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 paprika pods, peel, remove seeds and dividing walls, 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 skillet without adding fat, put out and set aside. In a frying pan in vegetable oil fry the chicken legs on both sides until crispy, golden brown, then remove from the pan. Put onions and pieces of sweet pepper in the remaining fat in the pan and simmer for about 5 minutes. Add tomato paste, mix everything thoroughly, salt and pepper. Place the chicken legs on the vegetables, cover and simmer for about 40 minutes. Season the vegetables again with salt, ground black pepper and thyme and serve with chicken legs. Decorate, if desired, with chopped parsley leaves.

Chicken legs for dinner

Ingredients:

1 onion
2 cloves of garlic
2 pods of red and yellow bell 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. Bell pepper cut into cubes, zucchini into strips. Put vegetables in a ceramic dish along with marjoram, tomatoes and pour in broth. Season with salt and pepper. Rub the legs with salt and pepper and put on the vegetables. Cover the form with a lid. Place it on a wire rack in a cold oven. Simmer for about 75 minutes at 200 degrees. Green onions wash, peel and chop. Drain the corn in a colander. Add both 15 minutes before cooking, simmer without a lid and season. Arrange on plates. Garnish with marjoram if desired.

Chicken legs with herbs

Ingredients:

600 g small carrots
2 bunches of green onions
2 cloves of garlic
4 sprigs of tarragon
1 bunch of parsley
1 tbsp. l. chervil
4 sprigs of marjoram
4 chicken legs
2 tbsp. l. butter and sour cream
200 ml dry white wine
400 ml chicken stock
salt pepper

Instructions: Coarsely chop the green onion. Cut the carrots lengthwise into 4 pieces and then cut into 5 cm pieces. Chop the garlic. Chop the greens. Fry the legs in 1 tbsp. l. butter. Take out 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, simmer in the oven for 30-40 minutes at 200 degrees. Take out the meat. Season vegetables with salt and pepper. Stir in sour cream. Serve the legs, if desired, with tarragon.

Country-style chicken legs

Ingredients:

chicken legs 4 pcs.
eggs 2 pcs.
0.5 cups flour
1 cup peeled seeds
salt, pepper to taste
frying oil

Instructions: Beat eggs with salt and pepper. Dip the legs first in the egg mass, then in flour, do this twice. Fry in hot vegetable oil. sprinkle the legs with the leftovers egg mixture, sprinkle with seeds. Put it in the oven and bake until tender.

Lemon chicken legs in Greek

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
1 clove garlic
eggplant 1 pc
olive oil 4 tbsp l
lemon, parsley

Instructions: Season the legs. Fry in ghee and then simmer for 40 minutes at 180. Mix sour cream, lemon juice, herbs and boil. Stir starch with 1 tbsp. l of 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 pieces. Cut the zucchini and eggplant into slices. Fry vegetables in olive oil, season and remove. Chop the garlic, simmer in the frying fat, add the vegetables and simmer for 5 minutes. Arrange vegetables, chicken legs, rice, sauce on plates and garnish with lemon slices and parsley.

At the sight of a fried crust on a fragrant piece of chicken meat, absolutely everyone begins to salivate. Probably this reflex has its roots in the depths of centuries, in those days when our ancestors cooked the caught game on a fire, on a spit. And while the game was being prepared, they danced joyfully around the fire in anticipation of a delicious dinner.

But, what can we say about the ancient centuries, a fried crust on a chicken is definitely a delicious dinner.

Today we'll talk about cooking crispy chicken legs in the oven, describe recipes step by step, decorate with photos and videos of cooking. Well, if you are preparing dinner for two, or just for yourself, a whole bird will be too much, but a leg or two is just right!

Chicken legs with potatoes in the oven is delicious, nutritious, and most importantly inexpensive recipe... It is versatile and suitable both for a festive table and for every day. It is possible for lunch, it is possible for dinner. Or you can have it for breakfast, lunch and dinner, and it will still be delicious and you will want to cook it again.

Chicken is a dietary meat that everyone loves. The bird turns out to be especially tasty if you roast it in the oven, and even with everyone's favorite potatoes. Everything turns out to be harmoniously soft and juicy.


  • legs - 4 pcs.
  • potatoes - 1-2 kg.
  • paprika - 1 tbsp. l.
  • hops-suneli - 1 tbsp. l.
  • lemon juice- 1 tbsp. l.
  • honey - 1 tbsp. l.
  • salt - 1 tbsp. l.
  • 3 cloves of garlic
  • mayonnaise - 2 tbsp. l.
  • sour cream - 3 tbsp. l.

The proportions of spices can be changed to your taste.

Let's start the cooking process:

1. Prepare the marinade for the meat. To do this, mix sour cream with mayonnaise and add to them: paprika, hops-suneli, lemon juice, honey, salt. Mix all ingredients well until smooth.

2. Wash the legs, dry a little. Cut off the excess, at your discretion, areas of skin and fat. Grate the meat well with salt, put in a bowl and pour over the marinade. Cover with cling film and marinate in the refrigerator for 30 minutes.


3. During this time, prepare the potatoes.

The whole usefulness of a potato lies in its skin. Therefore, we do not clean the potatoes, but wash them well with a brush and cut them into halves.

4. Add 2 tablespoons of vegetable oil and 3 grated garlic cloves to a bowl with chopped potatoes, mix the potatoes well.


5. Grease a baking sheet with vegetable oil and put our bird and potatoes on it. We send all this to an oven preheated to 200 degrees for 50-60 minutes.


This dish is very tasty with garlic sauce... To prepare the sauce: mix 2 tablespoons of mayonnaise and 1 tablespoon of sour cream, 2 grated cloves of garlic and salt to taste. Let the sauce sit for 30 minutes.


The dish is ready, we serve it on the table.


Bon Appetit!

How to bake chicken legs for a very crispy crust

If you want to surprise your guests with an unusually crispy and crispy crust, use this secret culinary trick. The secret of the extraordinary crust is in the special syrup.


For cooking we need:

  • Legs - 6 pcs.
  • Water - 80 ml.
  • Sugar - 2 tbsp. l.
  • Salt - 1 tbsp l.
  • Spices to taste

1. Let's prepare the syrup:

Pour salt and sugar into a preheated pan. While stirring, we wait until the sugar begins to change color and melt, gradually add water to the pan to the sugar. Stir and get syrup.


2. Pour the prepared and stacked chicken legs with this syrup.


3. Drain the excess syrup, and put the legs on a baking sheet and send them to the oven preheated to 200 degrees for 45 minutes.


We take out delicious, crispy chicken legs from the oven and invite our loved ones to the table.

Bon Appetit!

Chicken legs in the oven with garlic

To make the legs tasty, take fresh meat that has not yet been in the freezer, preferably from homemade chicken.

Ingredients:

  • chicken leg - 4 pcs.;
  • mustard - 0.5 tsp;
  • tomato paste - 1 tsp;
  • mayonnaise or sour cream - 2 tablespoons;
  • soy sauce to taste;
  • Olive oil - 1.5 tablespoons;
  • spices for chicken;
  • black and red ground pepper;
  • salt;
  • garlic - 2 cloves.

Watch the video and cook delicious and juicy chicken legs!

Oven baked chicken legs with apples and mayonnaise

The unique aroma of chicken with baked apples creates a festive atmosphere in the house. Mayonnaise adds piquancy and satiety to the dish. And also, apples add juiciness to the meat.

So let's get started.

We need:

  • Legs - 3 pcs.
  • Sweet and sour apples - 6 pcs.
  • Salt, pepper, spices - to taste
  • Vegetable oil

This is a basic set of products for this recipe, the list can be expanded at your discretion. For example, rosemary is very suitable from spices to chicken, you can add paprika, turmeric. You can pre-marinate the legs in soy sauce with honey. It will be very tasty if you add a little prunes, dried apricots to the chicken.

1. Wash legs, dry a little and cut into 2 parts. Salt and pepper each piece.

2. Cut the apples into 4 parts, cut out the middle.


3. The legs and apples are well smeared with mayonnaise and put in a baking dish. Leave on the table to marinate in mayonnaise for about 1 hour.


4. Preheat the oven to 200 degrees and send our dish to bake for 50 minutes.


After the time has elapsed, we take out the browned, fragrant legs and call everyone to the table. Bon Appetit!

Video of cooking chicken legs with mayonnaise and garlic

The secret of this recipe is spicy marinade with which poultry meat is marinated. By the way, it is suitable not only for chicken, but for any meat.

For cooking we need:

  • Chicken legs - 6 pieces
  • Garlic - 2 cloves
  • Mayonnaise - 2 tbsp. spoons
  • Tomato paste - 2 tsp
  • Mustard - 1 tsp
  • Ready chicken seasoning - 1 tsp
  • Soy sauce- 1 tbsp. a spoon
  • Sesame oil - 1/3 tsp
  • Vegetable oil - 1.5 tbsp. spoons
  • Red pepper, black pepper, salt - to taste

Bon Appetit!

Cooking chicken legs in foil

In this recipe, we will bake marinated legs with vegetables in foil. There is no mayonnaise in the recipe. This method of cooking chicken with vegetables will appeal to those who prefer healthy and tasty food. The dish turns out to be soft, juicy, with a slight smell of garlic!

For cooking we need:

  • Chicken legs - 6 pcs.
  • Cauliflower - small inflorescence
  • Carrots - 6 pcs.
  • Onions - 4 pcs.
  • Potatoes - 8 pcs.
  • Garlic - 3 cloves
  • Ginger root - 3 small pieces
  • Thyme to taste
  • Olive oil
  • Vegetable oil for lubrication
  • Salt to taste


1. We make a marinade for meat, for this we grind garlic and ginger in any way. You can grind them in a mortar. Add salt, vegetable oil and hot pepper to them.

2. Prepare the legs: wash them and cut off the excess, in your opinion, pieces of skin and fat. Cut into 2 parts. We make 2 cuts on each piece so that the marinade soaks the meat better. Grind everything well with marinade and leave to soak for 2 hours.


3. Cooking vegetables:

  • wash cauliflower and cut into inflorescences,
  • peel the carrots and cut into large pieces.
  • we do not peel potatoes, but only wash them well. There are many beneficial elements in potato skins.
  • cut the onion into 2 parts.


4. Put the cooked vegetables mixed with meat on a baking sheet covered with foil and oiled with vegetable oil. Cover with foil and put in the oven for 40 minutes at 180 degrees.


After 40 minutes, we take out the dish, open the foil and pour olive oil vegetables. Add your favorite spices (in our case, thyme) and put them in the oven for another 10 minutes. But at this time, the foil must be open for the dish to brown.


We take out the baking sheet from the oven and immediately get both meat and a side dish for it - tender, juicy baked vegetables.

Bon Appetit!

Recipe for making delicious chicken legs in a sleeve with potatoes

In this recipe, the meat has original taste due to the use of 2 sauces. Perhaps you will not find this particular sauce in the store, you can replace it at your discretion. The principles of cooking chicken legs in the sleeve are the same for all marinade options.

For cooking we need:

  • Chicken legs - 3 pcs.
  • Potatoes - 8 pcs.
  • Apple - 2 pcs.
  • Plum marinade - 1/2 pack
  • Soy sauce - 2 tbsp spoons
  • Salt, pepper - to taste
  • Sleeve for baking


1. Pour the prepared legs with plum marinade, soy sauce and mix well. Do not salt the meat, put it in the refrigerator for 30 minutes.


2. Peel the potatoes, cut into slices, salt and pepper.

3. Cut the apples into slices, remove the core with the stone.


4. After the chicken has been marinated, mix it with potatoes, apples and put everything in the sleeve.


The sleeve must be tied tightly on both sides and placed in the oven for an hour. On top of the sleeve, make a few small holes with a toothpick so that the sleeve does not burst during cooking.


After the cooking time has elapsed, remove the dish from the oven, carefully cut the sleeve and transfer the contents to a beautiful dish.

Can be served at the table.

Bon Appetit!

Video recipe for chicken legs rolls

How to make delicious chicken legs rolls? Chicken meat cooks quickly, stuffed chicken rolls are very easy to prepare!

For this recipe, take the following ingredients:

  • Legs - 1 kg. (3 pcs.)
  • Tomato - 1/2 pc.
  • Onion - 1/2 pc.
  • Olive oil - 100 ml.
  • Smoked paprika - 1 tablespoon
  • Salt - 1/4 tsp
  • Pepper mixture - 1/4 tsp
  • Hard cheese - 100 gr.

To make it tasty, watch the video to the end so as not to miss important secrets cooking.

Bon Appetit!

Delicious chicken legs with orange

Chicken meat is very nutritious and easy to digest. What could be tastier than chicken baked in the oven with a crispy crust? Oven-baked chicken with orange! This delicate and aromatic dish with a sweetish taste and pleasant aroma is perfect for a festive table and for every day.


For cooking we need:

  • Chicken legs - 4 pcs.
  • Onions - 1 pc.
  • Orange - 1 pc.
  • Salt, pepper - to taste
  • Potatoes - 2 pcs.
  • Sour apples - 2 pcs.
  • Prunes - 8 pcs.

1. Peel the onion, cut it into thin rings and put it on the bottom of a baking sheet greased with vegetable oil.

2. Salt and pepper the prepared legs on both sides and place them on the onion with the skin facing up.


3. Peel the potatoes, wash them, chop them coarsely. Salt, pepper and spread on a baking sheet between the legs.

4. Place the washed prunes under the chicken legs.


5. Watering everything orange juice squeezed out of one orange. Put orange slices on top of the legs.

6. We send the baking sheet with the chicken legs to the oven preheated to 200 degrees for 25 minutes.

7. After 25 minutes, remove the baking sheet from the oven, remove the orange slices from the legs, add two apples, peeled and cut in half. Water the legs, potatoes and apples with the resulting juice and send them back to the oven for another 25 minutes.


We take out the finished dish from the oven and treat the guests. Bon Appetit!

Good day, my dear chefs! If you want to cook something quickly and more satisfying and tasty - cook the chicken legs. Roasted chicken legs are a great option for hearty lunch or dinner. And they prepare very simply. I will teach you how to fry chicken legs in a pan so that it turns out divinely delicious.

The calorie content of chicken 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. The consumption of chicken legs allows you to replenish the 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 legs

The taste of the prepared dish depends on the quality of the products used. Therefore, pay special attention to the choice of chicken legs.

There are several aspects worth highlighting here:

  • Product appearance. The skin of the leg should be even, without bruising, spots or any damage.
  • Smell. If the proposed product is fresh, it practically does not smell. But you can immediately smell the smell of even frozen legs. This certainly cannot be confused with anything.
  • Storage conditions. Never buy chicken legs that are on top of the counter and not in the refrigerator compartment. IN best case they will be dryish. 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 manufacturer of the product and the expiration date.

How much to fry chicken legs

Put the prepared legs in a preheated frying pan filled with hot vegetable oil. Fry each side for 10 minutes. Do not cover the container with a lid. The fire should be medium. Then cover the container with a lid and, reducing the heat to low, cook for another 10-12 minutes. Be sure to turn the chicken legs regularly or they will burn. It is necessary to achieve a uniform golden hue.

To determine the readiness of the legs, pierce the chicken with a knife. If reddish juice is released, the meat is still damp. A clear juice indicates the readiness of the meal.

The maximum shelf life of fried legs in the refrigerator is 3 days. Only it seems to me that this delicacy will not be delayed even for 1 day 🙂

And to make the chicken juicy and aromatic, marinate the product before cooking it. And then leave it in the refrigerator for an hour. How delicious to marinate meat,.

Recipes

And here, my friends, delicious recipes... Cooking with them is very simple. Try several options and write in the comments which one you like the most.

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, we get a thigh and a drumstick). Put the meat in a bowl, pepper and salt the product. Then add chopped garlic and mayonnaise. Mix all the ingredients well. Cover the container on top with cling film. And then we send it to the refrigerator for at least an hour (it can be longer).

After, each piece is breaded in flour and fry in a pan until golden brown. You don't need to keep it for a long time. Because then we put the fried pieces 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 lavrushka. Simmer over very low heat until tender.

If you don't eat mayonnaise, then I recommend replacing it with 15% sour cream. The dish will be less greasy. Just keep in mind that the taste will be slightly sour. But this will not lose the attractiveness of the dish. Or take 20% cream, it turns out very gentle. This is how I fry chicken drumsticks.

Serve hot chicken legs prepared according to this recipe with mashed potatoes, boiled rice or other side dish. Do not forget to pour the side dish and meat on top with plenty of gravy.

Chicken legs can also be served with peanut sauce or with mango and chili gravy. Or you can sprinkle these slices with fennel and mint sauce. Found interesting video with recipes different gravies.

If you have left chicken thighs, they can also be cooked deliciously in a pan. How to do it, .

With crust

It will turn out incredibly tasty. And this scent! I can't, I'm already drooling 🙂

Prepare the following components:

  • 2-3 pieces of chicken legs (this is about 1-1.2 kilos);
  • medium lemon;
  • a couple of cloves of garlic;
  • 70-80 ml of soy sauce;
  • 10 grams of honey;
  • 50-60 ml of vegetable oil;
  • freshly ground black pepper + spices (to taste).

We wash the chicken legs, dry them and divide them into thighs and drumsticks. Prepare the marinade - mix the soy sauce with honey, pepper, lemon juice and chopped garlic. Grease the meat with this aromatic composition and refrigerate for an hour. There is no need to add salt because the soy sauce already contains it.

Now we heat the pan, pour oil into it and heat it up. Gently put the pieces into a bowl. Try not to let them touch each other. And besides, the meat must be laid out so that the skin is on top. As the bottom side is fried, turn the pieces over to the second side. Further, such chicken legs should be cooked on fire with minimal power, periodically turning the pieces over.

In mayonnaise

Prepare these ingredients:

  • 3 pieces of legs or 6 chicken legs;
  • about 100 ml of mayonnaise;
  • salt + seasonings (to taste);
  • 5-6 cloves of garlic;
  • vegetable oil for frying.

We wash and dry the meat. If legs are used, they must be cut in half (separate the drumstick from the thigh). Mix salt and spices in a small container. And then we rub chicken with this fragrant mixture. We leave the meat for a quarter of an hour so that it is well saturated with spices and salt.

Chop the garlic in a garlic press and mix with mayonnaise. Liberally grease chicken with this mixture. Then we cover the vessel with the meat on top with cling film and send it to the refrigerator for an hour.

Next, we send the pickled 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 will allow the product to be fried evenly on all sides. Serve this yummy with mashed potatoes, fresh vegetables or another garnish of your choice.

With grape leaves

You will need:

  • 2 pcs. chicken legs;
  • 50 grams of fresh grape leaves;
  • salt;
  • 200 ml of water;
  • 30 grams of vegetable oil;
  • 2 pcs. onions;
  • 150 ml of red semi-sweet wine;
  • parsley.

We wash and dry the chicken legs, then cut them. You should get a separate shin and thigh, divided into 2 pieces. Cut off the stalks of the grape leaves. Pour water into a deep frying pan and heat it up.

Next, we place each piece of meat in a grape leaf and wrap it with natural twine. Put the chicken in boiling water. Add 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, heat it up. Put onion peeled and cut into half rings here and fry it until golden brown. Then we transfer this onion mass into a bowl with chicken legs, pour wine here and put the container on low heat. Cooking for about a quarter of an hour. Next, salt the dish, add the sauce and continue to simmer for about 5 minutes.

Then we remove the twine. We spread the finished legs on a flat plate and pour abundantly on top of the wine and onion gravy. Also grind with chopped herbs. I recommend serving this divinely delicious dish with boiled pasta.

With curry sauce

To prepare this dish, take:

  • 8 legs,
  • 20 grams of butter;
  • 1 medium head of onion;
  • 0.5 tsp each caraway seeds, ground coriander and cinnamon;
  • 1 tsp Sahara:
  • 4-5 cloves of garlic;
  • 1/2 chili pepper (optional)
  • 10 grams of ground ginger root (or grate);
  • 1 glass of water;

Chop the peeled onion finely. In a deep frying pan, fry the onions in vegetable oil and butter for 4-5 minutes. Do not cook until deeply cooked, you just need to soften it.

Then place the washed and dried legs in this container. Do not remove the skin from the chicken - it will be tastier with it. Cook each side for about 5 minutes. At this point, the fire should be slightly above average. The main thing is to make sure that the meat does not burn.

Then reduce the heat to low and, covering the pot with a lid, bring the chicken until cooked. Remove the legs from the pan and place on a flat plate.

Add all the spices to the skillet where the legs were cooked. Only with hot peppers, be careful. If you do not like spicy, reduce its amount by half, or even three times. Pour water into a bowl and boil the gravy for 5-7 minutes, no more. Then add the garlic minced in a garlic press to the sauce and cook it for about 10 minutes more.

Serve the fried legs with the hot and 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, friends, this step by step recipe in comments. I look forward to. And also subscribe to updates - I'll tell you a lot of interesting things. But for now I say goodbye to you: see you again, my dear gourmets!

If you want to feed your family quickly and tasty, chicken leg dishes are what you need. They are easy to prepare and are liked by almost everyone.

This is the simplest dish that can be made from chicken legs. Any side dish can be served with fried chicken legs.

Ingredients

  • 4 chicken legs
  • Pepper
  • Vegetable oil

Cooking method

    Rinse the legs and dry with a paper towel.

    Rub the legs with salt and pepper and leave to marinate for at least 15 minutes.

    Pour oil into a skillet and place over medium heat.

    When the oil boils, place the chicken legs in a skillet.

    Fry the legs for 10 minutes on each side until golden brown. If the meat starts to burn, reduce heat.

    Puncture the chicken with a fork to check if the chicken is ready. If red juice comes out, the chicken is not ready yet. Ready-made chicken legs have clear juice.

This is spicy dish originally from China. Best of all chicken legs in honey-soy marinade are combined with rice.




Ingredients

  • 4 chicken legs
  • 100 ml soy sauce
  • 3 tbsp liquid honey
  • 4 cloves of garlic
  • Pepper

Cooking method

    Mix honey with soy sauce, chopped garlic, pepper and salt. Be careful with salt! The soy sauce is quite salty.

    Rinse 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 sheet.

    Place the legs and bake in the oven at 180 ° C for 40 minutes.

    Transfer the oven to the "Grill" mode and brown for another 10 minutes.




Ingredients

  • 6 chicken legs
  • 200 g bread crumbs
  • 100 g cheese
  • 100 g flour
  • 2 eggs
  • 2 tbsp. l. vegetable oil
  • Salt pepper

Cooking method

    Grate cheese and mix with breadcrumbs.

    Beat eggs.

    Mix flour in a separate bowl with salt and pepper.

    Rinse and dry the legs.

    Roll each leg in flour, then dip in an egg and roll in breadcrumbs.

    Fry in vegetable oil for 5-10 minutes on each side, then cover with a lid, reduce heat and bring to readiness 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 put "shells", "stars" and others in the soup pasta and also fig.




Ingredients

  • 2 chicken legs
  • 1 carrot
  • 1 onion
  • 100 g noodles
  • Vegetable oil
  • Salt, spices

Cooking method

    Pour chicken legs with 2 ml of water.

    When the water boils, remove the foam, cover the pan with a lid and reduce the heat. Cook until chicken is tender (about 40 minutes).

    Peel, chop and fry onions and carrots in vegetable oil.

    Remove the finished legs from the broth, separate the meat from the bones.

    Salt the broth, add spices.

    Pour noodles into boiling broth.

    After 10 minutes, add frying and meat to the soup, boil for another 5 minutes.

This dish does not require complex manipulations; even a novice hostess can cook it.




Ingredients

  • 5 chicken legs
  • Frozen Vegetable Mix Pack
  • 200 g mayonnaise
  • Vegetable oil
  • 1 onion
  • 200 g mayonnaise

Cooking method

    Peel, chop and fry the onion.

    Add chicken legs and a mixture of vegetables to the onion.

    Salt and season with spices.

    Simmer the legs for 20 minutes, stirring occasionally.

    Add mayonnaise, cover and cook until tender.

Stuffed chicken legs can be served with festive table... You can add to the filling fried mushrooms or prunes.




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.

Free chicken meat from bones, grind in a blender.

Stir the meat with cheese, salt, spices and parsley.

Stuff the skin with the mixture.


Brush the legs with mayonnaise.

Pour oil into the mold, put the chicken legs.

Place the legs into the mold, seam side down.

Bake at 200 ° C for 40 minutes.