Chicken legs are easy to prepare, they are easy to pickle, and it will take very little time for the culinary process. Fried chicken legs are one of the most affordable options for a delicious dinner. In order for the dish to be even more flavorful, it must be served with sauce. The most suitable are tomato, creamy and mustard.
Fresh vegetable salad and potato dishes are ideal as a side dish for chicken legs.
Chicken legs with hot Indian spices
This recipe belongs to Indian cuisine. The dish comes out with interesting notes of coriander and cardamom. The total cooking time is 12 hours 30 minutes, where 12 hours is the time for marinating the chicken legs.
Servings amount - 5-6.
You will need the following ingredients:
5-6 pcs. chicken legs
Spice:
- 2 tbsp ground coriander;
- 1 tsp fennel seeds;
- ½ tsp cinnamon;
- 1 tsp ground cardamom;
- 5 cloves of garlic;
For the marinade:
- 1/3 cup Greek yogurt or sour cream
- 1 PC. ginger (3 cm.);
- 3 pcs. green chili;
- 1 tsp curry spices;
- 1 medium onion;
- salt to taste;
- 1 tbsp ground red chili;
- 1 tsp sweet ground paprika;
- 1 tsp spices masala (a mixture of Indian hot spices).
For frying:
4-5 tbsp vegetable oil
For filing:
- ¼ cups chopped coriander;
- 1 chopped shallots
- 1 PC. lemon.
Cooking instructions:
Step 1. Combine coriander, fennel seeds, cinnamon, cardamom. Pass the garlic through a garlic press. Grind everything in a mortar or any mechanical method.
Step 2. Prepare the marinade. In addition to the onion, in a food processor, combine salt, curry, red chili, masala, grated ginger, chopped green chili, paprika, yogurt or sour cream, lemon juice, and ground spices until smooth.
Step 3. Place the chicken legs in the marinade, cover with cling film and refrigerate overnight.
Step 4. The next day chop the onion, lightly fry and add to the marinade for 15 minutes.
Step 5. Heat vegetable oil in a skillet. Fry the chicken legs for 3-5 minutes on each side. Cover, reduce heat, and cook for another 15-20 minutes.
Step 6. Add ¼ cup chopped coriander to chicken legs and remove from heat.
Serve with chopped shallots, tomatoes and lemon.
Crispy chicken legs in a pan
Chicken legs are perfect for dinner if you add a vegetable salad to it. Exit - 8 servings. The total cooking time is just over 1 hour.
Ingredients:
- 8 chicken legs;
- 3 cups non-fat cream
- 1, 5 cups wheat flour;
- 2 tsp salt;
- 1 tsp freshly ground black pepper;
- ½ tsp ground red hot pepper;
- vegetable oil for frying.
Instructions step by step:
Step 1. Place the chicken legs in a large bowl and cover with cream. Cover with cling film and refrigerate for at least 8 hours, preferably overnight.
Step 2. Put the marinated chicken legs in a plastic bag, add flour, salt, black ground and red hot peppers. Close the bag, mix everything well.
Step 3. Pour vegetable oil (2-3 cm) into a high-sided frying pan. Heat the oil well. Lay out the chicken legs and fry until golden brown (20-25 minutes).
Step 4. Place the finished chicken legs on a paper towel to remove excess fat.
The finished dish can be stored at room temperature for up to 4 hours.
Chicken legs in creamy honey marinade
For 8 servings, you will need the following ingredients:
- 8 pcs. chicken legs;
- ½ glass of honey;
- 2 tbsp apple cider vinegar (or regular);
- 1 cup wheat flour
- 2 tsp ground hot red pepper;
- 2 large eggs;
- ¼ glasses of low-fat cream;
- 1 glass of vegetable oil;
- salt and freshly ground black pepper to taste;
- 1 cup bread crumbs, can be mixed with crushed cornflakes.
Step-by-step instruction:
Step 1. Place the chicken legs in a dish or dish.
Step 2. Mix honey, apple cider vinegar and pour over chicken legs. Cover with cling film and refrigerate for 2-4 hours. Turn the legs over from time to time to marinate them evenly.
Step 3. Prepare three bowls. Place 1/3 of the flour in one bowl. Mix the remaining 2/3 of the flour with the breadcrumbs and hot ground pepper in a second bowl. In a third bowl, break an egg, stir with 1 tbsp. low-fat cream.
Step 4. Take out the chicken. Remove the chicken legs, place on a paper towel to remove excess liquid.
Step 5. Prepare the sauce: take ¼ cup of marinade, bring to a boil, cook for 1-2 minutes. Cool it down.
Step 6. Heat a skillet with high sides, pour in vegetable oil so that it covers the bottom 2 cm.
Step 7. Dip each chicken leg first in the first bowl with flour, then with an egg, then with spices (salt, pepper).
Step 8. Gently place the chicken legs in the heated oil, cook for 5-6 minutes on each side until golden brown.
Nutritional information per serving: 500 calories, 40 g fat, 18 g carbohydrates, 38 g protein.
Chicken legs with vegetables in a pan
This recipe works well as a dinner - chicken legs are cooked along with a delicious vegetable side dish. The total cooking time is 1 hour 30 minutes. Servings Per Container - 4-6.
Ingredients:
- 8 large chicken legs;
- ¼ glasses of butter;
- 3 medium potatoes;
- 1 large carrot;
- 2 stalks of stalked celery;
- 1 small onion;
- 3 cloves of garlic;
- salt and pepper to taste;
- 10 sprigs of fresh thyme;
- ¼ glasses of red wine;
- ½ cup chicken broth;
- 1 tbsp mustard for serving.
Cooking instructions:
Step 1. Prepare the chicken. Heat a large skillet over medium heat, add butter. Season the chicken legs with salt and season to taste, place in the pan and cook for 2-3 minutes until golden brown. Transfer the chicken legs to a separate bowl.
Step 2. Prepare the vegetables. Peel potatoes and carrots, cut into small cubes. Chop the celery and onion. Pass the garlic through a garlic press.
Step 3. Cook in a pan for 5-10 minutes, season with ground black pepper and salt, pour in the wine, cook until the wine evaporates.
Step 4. Mix mustard with chicken broth.
Step 5. Put the chicken legs back into the pan and pour over the broth. Add thyme sprigs. Cook over medium heat for about 40 minutes until chicken and vegetables are cooked through. Try not to stir the vegetables while cooking.
Chicken legs in a pan with dried herbs and sauce
The following products are required:
- 7 chicken legs;
- 1 tbsp mustard;
- ¼ glasses of olive oil;
- ¼ glasses of balsamic vinegar;
- 1 clove of garlic, minced;
- 2 tbsp fresh rosemary or 1 tbsp. dried;
- 2 tbsp dried basil;
- 2 tbsp dried oregano;
- salt and freshly ground black pepper to taste.
Cooking instructions:
Step 1. In a small bowl, combine the mustard, olive oil, balsamic vinegar, minced garlic, and combine.
Step 2. Take a plastic bag, put chicken legs in there and fill with marinade. Refrigerate for at least 1 hour.
Step 3. In a small bowl, combine the dried herbs and fresh rosemary (dried).
Step 4. Put a frying pan over medium heat, pour in a little olive oil.
Step 5. Lay out the pickled chicken legs, sprinkle with half of the dried herbs. Grill for a few minutes, sprinkle with the remaining herbs on top, turn over and cook for a few more minutes until golden brown.
Make a homemade creamy mustard sauce. This is a very simple recipe that takes just a few minutes to go well with chicken dishes.
You will need:
- 1 tsp butter;
- ½ tsp salt;
- ½ tsp ground pepper (red or black);
- 1 medium onion;
- ½ cup of cream;
- 1 tbsp mustard;
- fresh parsley for serving.
Step by step:
Step 1. In a saucepan, heat the butter, add the chopped onion, fry until golden brown.
Step 2. Add cream and mustard. Stir and cook for 2-3 minutes. Season and season with salt.
Serve the finished chicken legs with the sauce, sprinkle with chopped parsley.
