Recipe for fried legs in a pan. Fried chicken legs in a frying pan “Combination.

Chicken legs in a frying pan they cook very quickly. In addition, there are many ways to prepare this dish. Recipes for cooking chicken legs in a pan are found in almost all cuisines of the world.

Chicken is the most common and affordable poultry meat. And the taste and flavor depend on what spices are used in cooking. appearance dishes.

It is very important to choose quality products. Chicken should be fresh, even in color, not lagging behind the bone. She shouldn't have bad smell. The abundance of mucus indicates that the terms and conditions of storage are violated. To chicken drumsticks in a pan turned out to be tasty and had an attractive appearance, it is best to buy a chilled product. The joint is best chopped off with a kitchen hammer.

Chicken legs in a pan should be obtained with a delicious crust, for this they must be absolutely dry. In order to ensure the absence of liquid in the tissues, after defrosting, the product must be thoroughly rinsed in running water, allowed to drain and dried thoroughly with a linen napkin.

It is very important to understand how to properly salt chicken. In order for the meat to be salted evenly, it is best to rub it with coarse salt a few hours before frying. If you remove the skin, then the salting process will be faster. In this case, you do not need to add salt to the composition of spices.

The composition of the marinade depends on how to fry (in spices or not). Many people don't like a large number spices and seasonings. And some even prefer the natural taste of chicken meat.

The traditional seasoning for chicken is garlic. However, if you cook chicken legs in a pan in a batter, then the pieces of garlic are likely to burn and impair the taste and appearance of the dish. Therefore, it is necessary to use garlic and fresh herbs for marinating chicken legs in a pan only in the case of a medium degree of roasting.

If frying takes place in batter, then it is best to use only very finely ground black or white pepper. But it is better to shake off this mixture before cooking in batter. Once in the oil, excess pepper will begin to burn, and it will become dark and bitter. How the chicken is fried and in what oil depends on its taste. Strictly speaking, batter-frying is enough harmful way cooking chicken.

How to cook fried chicken legs?

After the bird is prepared, you can proceed directly to cooking.

To fry chicken legs, it is best to take dishes with a thick bottom. Cast iron pans with a lid are great for this purpose. The drumsticks in breadcrumbs are evenly fried in them, and when using the lid, seasonings and garlic will not burn.

Old cast iron pans are especially good. But for frying in batter, aluminum utensils are best suited. The best option is a tall skillet with a handle.

If, for some reason, you have to use freezing, then defrosting is best done naturally, without use microwave oven. For defrosting it is necessary to use a colander with a tray into which the liquid released during defrosting can freely drain.

Recipe "Chinese Chicken"

Kids love this dish and it's great for the holidays. Prepared shins get rid of the skin, dry thoroughly. After that marinate in soy sauce.

You need to add to it:

• 2 tsp honey;
• a pinch of black pepper;
• 2 garlic cloves crushed in a garlic press;
• 3-4 tablespoons of mild ketchup.

In soy sauce and seasonings, chicken should be aged for at least 2-3 hours. After that, the legs are laid out in cast iron pan for frying chicken tobacco. Fry for 15 minutes over medium heat. After that, the lid is removed, the legs are carefully turned over and fried again under the lid for 15 minutes. It will be delicious if ready meal sprinkle with sesame seeds. The dish is usually liked by everyone. When asked how to cook chicken legs, family members have one answer.

Crispy chicken recipe

In fast food restaurants, chicken with a crispy crust is cooked in special roasters, where the frying process takes place under pressure. At home, a similar effect can be achieved in a slow cooker with a special program or in a deep fryer. If there is no such equipment in the house, then you can cook crispy chicken in a tall aluminum frying pan or saucepan.

Before cooking, well-dried chicken pieces must be grated with coarse salt and a mixture ground peppers. It is preferable to do this a few hours before the start of cooking. Eggs are beaten in a separate bowl. Pour into a shallow dish breadcrumbs. It is best to work with culinary tongs.

So, even distribution of breading will be ensured. Chicken fried in breadcrumbs should be crusted evenly. Otherwise, during the frying process, juice will be plentifully released, which will spoil the deep-frying. Fry for at least 15 minutes over medium heat. To determine readiness, you need to make a puncture with a toothpick. If light juice stands out, then the dish is not ready.

Recipe "Classic"

The previous recipes take time to cook, and chicken in this way cooks very quickly.

First, prepared drumsticks are placed in the marinade:

• 3-4 tablespoons of mayonnaise;
• ready-made spices for frying in breadcrumbs.

It is necessary to ensure that the marinade is evenly distributed over the surface. You can put it under your skin with your hands. The legs are tightly laid out in a cast-iron pan with a “jack”. The less space left in the pan, the better. You don't need to oil it. The dishes are covered with a lid, frying is done over medium heat for 25-30 minutes. It turns out very tasty and juicy.

Wash the chicken and pat dry with paper towels. You need to blot moisture until the towels are almost dry. Sprinkle the legs generously with salt and pepper and leave to marinate for room temperature for at least half an hour. You can do this the evening before, but then they will need to be covered and put in the refrigerator. Right before frying, it is better to dry the chicken legs again. This will help to get a tasty and crispy crust.

Heat a large heavy-bottomed skillet over medium heat. It is better to take with non-stick coating. Melt it in half butter along with olive oil. When it starts to foam, pan-fry the chicken legs in batches on all sides until crispy and golden brown. You don't need to bring it to readiness. You need to fry not only from above and below, but from all four sides. Therefore, it is more convenient to take 4-5 legs at a time, otherwise it is inconvenient to turn them over.

Reduce heat, return all chicken legs back to skillet, cover and cook for another 20-25 minutes. Remember to turn every 5-10 minutes so that our pieces do not burn. The readiness of the legs is very easy to determine: just pierce the thickest part with a knife, the juice should be transparent. Meanwhile, finely chop the garlic. It is not necessary to pass through the press, it is cut into pieces. Remove the zest from the lemon and squeeze out a tablespoon of juice. Be careful not to touch the white part, it can be bitter.

Melt the remaining butter in the microwave, let it cool down a bit and mix it with the lemon and garlic. Pour the resulting mixture into the skillet to the chicken legs and mix well to evenly coat all the pieces. You can not pour it out, but evenly apply the garlic-lemon mixture with a silicone brush on each leg. Remove the pan from the heat and let all the flavors infuse for a few minutes. Sprinkle with finely chopped parsley and serve. Enjoy your meal!

If you still don’t know how to please the household for dinner and so as not to stand at the stove for half a day, then this article is definitely for you. We go to the store for chicken legs and we will cook them according to the best recipes.

How delicious to fry chicken legs in a pan?

Ingredients:

• drumsticks - 6-7 pieces (if small);
• - 4-5 tbsp. spoons;
• pepper, salt - to taste;
• vegetable oil - 90 g.

Cooking

To make the dish tasty and juicy, you need to know: how to properly fry chicken legs in a pan.

Be sure to wash the meat if it was just chilled. If the legs are frozen, then first let them defrost. We dry them and carefully, so as not to tear, move the skin to the base of the leg. We carefully spread the meat with mayonnaise and put them back in the peel. Sprinkle it on top with salt and pepper. You can put a frying pan with oil on the stove until it is completely heated. Then we immerse our legs in the heated, slightly smoking oil.

Cover the pan with a lid and fry for 6-7 minutes so that the meat is well fried. Remove the lid and fry for another 4 minutes so that the crust begins to brown. We turn the legs over to the other side and fry the other side in exactly the same way, with the same amount of time.

You will definitely like the taste of such chicken legs! The crust is salty, spicy and pleasantly crunchy. The leg meat itself is soft and juicy.

How to fry chicken legs in a slow cooker?

Do not want to jump around the kitchen from drops of hot, splashing oil from the pan, and then also wash the stove? Then we will not leave your multicooker idle and fry the chicken legs in it.

Ingredients:

• chicken drumsticks - 700 g;
• garlic - 2-3 cloves;
• ground paprika;
• vegetable oil - 50-60 g.

Cooking

Defrost (if necessary) and wash the legs in a container with water, then dry well with napkins or a towel. Garlic, passing through a press, mix with paprika and 2 tbsp. tablespoons of vegetable oil. Thoroughly coat our legs with this mixture and put them in the multicooker bowl, with a small amount vegetable oil. We turn it on the “Baking” mode and fry the meat for 25 minutes on each side.

Chicken legs cooked with the help of a miracle device look really chic, and most importantly, appetizing.

How to fry chicken legs with a crispy crust?

Ingredients:

• chicken legs (drumsticks) - 7-8 pieces;
• ketchup (classic) - 1 tbsp. a spoon;
• vegetable oil - 90-100 g.

Cooking

If you want to crunch with a tasty and fragrant crust, eating a fried chicken leg, then, according to the standard scheme, we wash and dry our legs from excess moisture. We pierce each of them several times with a knife, for better evaporation of moisture during frying.

Finely chop the garlic and mix it with ketchup, spices, 2-3 tbsp. spoons of oil. Dip each leg in this mixture and put them on a well-heated Teflon pan with oil. We cover it all with a flat plate, which should be immersed in the pan, while covering the meat. Put the plates on top liter jar filled with water and so fry the legs for 10-12 minutes on both sides, over medium heat.

Now you know how delicious to fry chicken legs. Which of these methods you use - decide for yourself and enjoy the cooked!

If you want to please your husband with a delicious dinner and you have a couple of hours for this, then, perhaps, the best recipe you won’t find a photo on cooking fried chicken legs in a pan. Just do not be afraid that you have to stand at the stove all this time. Quite the opposite, because it will take you only 10-15 minutes to fry such delicious dishes, and we will only need the rest of the time for the meat to marinate well in an appetizing, moderately spicy and spicy dressing.
Such legs are always obtained with an excellent crust, moreover, they are very juicy and tender. This is achieved thanks to the marinating process, when the meat becomes soft in a couple of hours, and, of course, technology heat treatment. The fact is that the first 3-4 minutes the meat needs to be fried over high heat - in this way we achieve that the legs form golden brown, and then, under the lid on moderate heat, we continue to cook them until cooked - so the meat inside becomes soft and juicy.
As a side dish for such legs, you can cook vegetables or just, or you can do mashed potatoes or boil pasta. It's so universal dish that it can be prepared just for dinner or served even for festive table like a hot meal.
The taste of this meat is fully dependent on the marinade, so it is important to choose the right main ingredients for it. I offer you the basic composition, and you can already vary the components at your discretion. In order to make the fried chicken legs in a pan more savory, be sure to add garlic and pepper, as well as mustard and soy sauce, to the dressing.

Ingredients:
- chicken meat (thighs or drumsticks) - 4 pcs.,
- vegetable oil (for frying) - 4 tbsp.
Dressing for meat:
- mustard (Dijon) - 1 tsp,
- soy sauce - 2 tablespoons,
- vegetable oil - 1 tablespoon,
- ground pepper - a pinch,
- kitchen salt - 0.5 tsp,
- garlic (fresh) - 2-3 cloves.

I love you very much quick recipes in principle, but chicken is generally lovely)) I already have it in my piggy bank, and now I want to offer you another recipe - fast, tasty and in addition to sauce - you can’t imagine better))

For the sauce, you can use cream of any fat content, and the volume and density of the sauce can be adjusted in several ways:

1. if you have cream, for example, 200 ml (it makes no sense to use less for a pan, otherwise it will turn out milky, and not cream sauce), then this is quite enough to prepare the sauce. Simply, first you fill the chicken legs with a glass of water, and when you have brought it to readiness, pour in the cream.
2. If you want more thick sauce, then at the stage of adding water, mix in cold water 1 tablespoon of flour, and pour into the chicken legs, and then add the cream when ready.
3. If you have home or 30% and above heavy cream, then it is not necessary to add flour, because the cream will cope and the sauce will be much thicker than if you use 10% cream.

Would need:

- chicken legs - 1 kg.,

- bow - 2 pcs.,

- spices: basil, a mixture of peppers;

- garlic cloves - 3 pcs.,

- cream - 200-300 ml.

- if the cream is not fatty - 1 tbsp. flour.

vegetable oil.

fresh herbs to taste (dill, parsley).

Chicken legs in a pan recipe: