Chicken legs like. Chicken legs: recipe

It happens that money is short. A little sad and indecent.

But I won’t be sad at all, I’ll go and buy as many as 2 (two) chicken legs. This will last me a couple of days.

No, no, no, no one is on the “10 grams of food per hour and no more” diet. Just a little session of culinary magic.

Of course, you will need something else, but this is not a mess from an axe. This is just something:
- 1 small carrot or half a large one
- 1 sweet, aka bell pepper (well, what about from Varna - and without bell pepper?)
- half an onion
- 1 egg
- 4 tablespoons semolina
- 1 tablespoon flour
- half a bottle of dark beer
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- a few cloves of garlic
- greens, a little cloves and allspice - to taste, as well as salt
- a few pieces of black bread, because it tastes better

Act one, that is, appetizer - cracklings

Everything is simple here. We take the legs and mercilessly peel off the skin from them. We cut it into small pieces and throw it where we will carry out act three: is it a duckling pan, a cauldron, a multicooker casserole (in my case, the latter). And fry these pieces of skin. But we don’t just fry, but a technique learned from the respected Stalik stalic - pour some water in there first. It’s okay, it will boil away, where will it go - but the cracklings will fry more evenly and better.

As a result, we have a certain amount of chicken fat separately (you’ll be surprised how much of it is hidden from the eyes of evil nutritionists!), dry golden crispy cracklings - separately. We take black bread and have a snack, because a hungry cook is an angry cook! And it smells, mmmmm... (But I don’t drink vodka, and I don’t recommend it to anyone, yeah :))

What does it smell like?

Act two - SOUP WITH DRUMBLINGS

It's clear that you don't need to stand over the cracklings. Put it on low heat and stir it periodically so that it doesn’t stick together - business as usual.

Meanwhile, divide each leg in half and let it cook. At the same time, mix the future dumplings: egg + semolina + flour + optionally a little greenery, dry or fresh. “A little” means “no more semolina”! Stir until there are no lumps and let it rest for a while.
We went to the stove, removed the noise from the boiling chicken, and stirred in the cracklings. Now we will cut the vegetables - carrots, onions, peppers - and add them. In this case, there is no need to saute the carrots and onions, it will be more tender. Allspice wouldn't hurt.

The chicken is cooked - let's take it out, we still have plans for it. We’ll also take out the cracklings; they’ll probably already be fried as needed. But now it’s time for the dumplings: take 2 teaspoons, add mankomass to one (about half a spoon), and shake it into the slowly simmering soup with the other. It’s boiling slowly, but we don’t need to slow down - the dumplings don’t cook quickly, but very quickly, it’s not worth overcooking so that they spread and become soft. Yes, those who wish can salt it - but as for me, any meat, even if it is chicken, is already salty enough in itself. But here I am in the minority of humanity, focus on yourself.

Three or four minutes - and you're done!

Meanwhile...

Act Three - CHICKEN IN BEER CARAMEL

Throw chicken pieces into heated chicken fat and quickly fry on all sides. There is no need to be particularly zealous - we already have it boiled.

Pour in beer, add sugar, stir until well dispersed. Carefully - to avoid lumps - add cinnamon. I throw in 2-3 more cloves, but you don’t have to. And we continue to simmer in this over medium heat, regularly pouring the sauce on top of the chicken and turning it periodically. About 5 minutes before readiness, add garlic, cut into thin petals.

Thanks to the sugar and cinnamon, the sauce thickens quite quickly - that's what we want. We wait until he begins to slightly reach for the spatula - and voila! Second course and dessert in one bottle! The chicken turns out to have a contrasting sweet/salty-neutral taste, fragrant and very homely.

Bon appetit!

Hams belong to the category of high-calorie “dark” (or “red”) chicken meat, which is high in fat and protein. In addition, they contain large amounts of iron, magnesium, vitamins and beneficial amino acids, have a good effect on the condition of the blood and help normalize metabolism in the body.

Many everyday and holiday dishes are prepared from chicken legs, which, as a rule, are inexpensive and tasty, and also do not require much labor.

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Cooking in the oven

In order to deliciously cook chicken legs in the oven with cheese and mayonnaise, you need:

Wash 6 chicken legs, if necessary, pluck feathers and trim off excess fat;
Cut the ham into smaller portions;
Season with salt and pepper and carefully place on a baking sheet, skin side up;
Mix 200 g of mayonnaise, finely chopped dill and parsley, 200 g of grated hard cheese in a deep bowl. Add 4 finely chopped or crushed cloves of garlic;
Place the prepared mixture on top of each ham, trying to cover it as much as possible;
Place the baking sheet in the oven, preheated to 200 degrees, for 15-20 minutes - until the cheese begins to melt. Then reduce the temperature to 100 degrees and bake the hams for another 20 minutes, until golden brown.

Fried hams

To cook fried hams in a frying pan you need:

Wash the hams (at the rate of 1-2 pieces per serving). Sprinkle with salt and grate with black pepper. If you do this in advance, they can be left to marinate, but this is not at all necessary;
Grate the garlic (1 clove per ham) on a fine grater;
Heat a frying pan (preferably cast iron). Heat 1-2 tablespoons of odorless vegetable oil on it. Then place the hams and fry over medium heat for 5-7 minutes on each side, without covering with a lid;
Check readiness with a fork by piercing the meat to the bone. If red blood juice is released, you need to fry the hams further, turning them over from time to time. If the juice is clear, the meat is ready;
Turn off the heat and brush both sides of each ham with garlic;
Cover the pan with a lid and let the dish sit for 5-10 minutes before serving.

Moroccan chicken

Chicken legs cooked in Moroccan style with olives, lemons and lots of spices will have an unusual spicy taste. Lemons for this dish must be pickled in advance. The fruits need to be cut into 4 parts, put in a jar and covered thickly with salt, and then placed in the refrigerator. To prepare “sunny” chicken you need:

Cut the onion into medium cubes and lightly fry in vegetable oil (sunflower, olive, peanut);
Wash the chicken legs and place in the pan with the onions;
Add ground or finely chopped salted lemons (along with the juice they release), saffron or turmeric, ginger, cardamom, bay leaf, allspice;
Fry the hams over high heat for a few minutes. Then cover with a lid and simmer over medium heat for 20-30 minutes until the meat is tender;
Add pitted green olives to the pan (1 can for 5-6 hams) and a few tablespoons of butter;
5-7 minutes before readiness, add chopped parsley.

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: , and . 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... 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. I just .

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 also – I’ll tell you a lot of interesting things. But for now I say goodbye to you: see you again, my dear gourmets!

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!

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.