What could be easier and tastier than fried chicken legs? Recipes in a pan of cooked chicken legs often talk about marinades, seasonings, but rarely mention the process itself. But if you just put the chicken in the heated fat, you get hopelessly sticking to the bottom of the meat and fermented, unappetizing porridge on top. Most often, the legs, wings and chicken legs are baked in the oven. There you can adjust the degree of roasting of meat - using foil or culinary sleeve. It is also easy to make a chicken in pots - but then it turns out without a delicious crisp. In addition, not all housewives have this same refractory dishes, and the oven too. Frying pan and stove remain the most affordable kitchen equipment. And here we look at how to fry chicken legs properly.
To add flavor to fresh meat, you must first marinate it. Each recipe has its own way of seasoning the chicken. Some prescribe peeling off the skin, but still the fried, crispy skin with spices is tastier. Before frying the chicken legs in a pan , grate them with salt, pepper and herbs. It would be nice to feel rosemary among them. To make the fragrance penetrate the chicken, use a sharp knife to make a deep cut in the thigh area. There are fans and liquid marinades. Lemon juice and vegetable oil are the lightest of them. White wine with a drop of balsamic vinegar will give the dish a Tuscan temperament, and soy sauce will add Thai flavors.
Marinades and rubbing are all good ... But still, how to fry chicken legs in a pan? We need to achieve two mutually exclusive results: a pinkish crust, as when cooking over high heat, and evenly and deeply boiled pulp, which is possible only with prolonged languishing under the lid. Therefore, we will achieve our goal by regulating the level of heat under the pan. First, pour a little vegetable oil and heat it until a gray haze appears. If you put chicken on an insufficiently heated pan, the meat will immediately stick to the bottom. To avoid splashing, the legs extracted from the liquid marinade should be dried with a paper towel.
When a fried crust appears on one and the other side, we reduce the fire and cover the vessel with a flat lid. Some recipes, considering how to fry chicken legs in a pan , are advised to crush them with oppression, so that the meat bakes well. So prepare 10 minutes for each side. If you marinated chicken, do not spill liquid. If you just rubbed the legs with spices, squeeze two cloves of garlic into a cup through a press and pour boiling water there to completely pour the spice. Pour this odorous liquid (or marinade) into the chicken and close the lid again. Reduce the fire to a minimum and so extinguish (already without oppression) for about 15 minutes.
There is another way to fry chicken legs in a pan so that they do not burn. This is a breading. It can be very different - from ordinary breadcrumbs or flour with spices to complex dough. Chicken itself can be pre-boiled for half an hour. Thus, you will get the first (based on the broth) and the second. Here is such a simple way of breading to protect your meat from burning. Pour three spoons with a “slide” of flour into a deep plate. Add salt, pepper, a pinch of sweet paprika to it, nutmeg on the tip of the knife. Stir the mixture until smooth. Roll the paws in it well. Do not throw away the rest of the breading - you can make a delicious chicken sauce from it.