Chicken legs are affordable and tasty meat that becomes the basis of many everyday and festive dishes. To give them a brighter taste and appetizing appearance, breading is often used: pieces of the carcass are rolled in flour or crushed breadcrumbs, eggs or butter. Individual selection of spices and seasonings makes the recipe unique. Try breaded chicken legs with cornflakes - on the grill for a picnic or in the oven for a family meal.
It is necessary
-
- 4 chicken legs;
- 200 g corn flakes;
- 2-3 tbsp vegetable oil;
- Tabasco sauce (or a mixture of red and black pepper) to taste;
- coarsely ground black pepper to taste;
- salt to taste;
- 3 cloves of garlic;
- 3 tbsp butter;
- 3 tbsp chopped parsley and dill;
- 1 egg.
Instructions
Step 1
Rinse 4 medium chicken legs in clean water and pat dry with a white cotton towel. Prepare an oily sauce for marinating meat: Boil 3 tablespoons of olive oil or sunflower oil over medium heat; chill it at room temperature, and then keep it in the refrigerator for about half an hour.
Step 2
Use a sharp knife to make small cuts (about 2-2.5 cm in length) in each leg - this will allow the chicken to cook faster and become softer and more juicy. Then rub the skin with a mixture of ground black and red peppers to taste, or with a little Tabasco hot sauce.
Step 3
Put 2 tablespoons of table salt, chopped garlic (3 cloves) into the chilled butter sauce and mix thoroughly. Dip each leg of chicken into the mixture, then place in a clean plastic container with an airtight lid. Marinate meat in the refrigerator for 6-10 hours.
Step 4
Turn on the gas grill over medium heat and place the chicken legs on the wire rack. Cook the meat for 25-30 minutes until a brown crust appears, constantly turning the chicken pieces in different directions. Pierce hot legs with a toothpick - if light meat juice (not blood) has flowed, you can remove the dish from the wire rack.
Step 5
Prepare the breading. Grind cornflakes (0.5 cups) in a hand mill or mortar. Add the same amount of finely chopped dill and parsley, table salt and pepper to taste, mix everything.
Step 6
Melt 3 tablespoons of butter (unsalted) in a saucepan over low heat. Take turns taking hot chicken parts with kitchen tongs and dip them first in oil, then in a mixture of corn and herbs.
Step 7
The recipe for breaded chicken legs can be slightly modified. First, roll the raw preparations in flakes, and only then bake them in the oven on a baking sheet. To do this, first cook the meat according to the example of steps nos. 1-3.
Step 8
Mix in a bowl: 1 chicken egg; 200 g of chopped corn flakes and 2 tablespoons of vegetable oil (the best option is corn oil).
Step 9
Add table salt and 1 teaspoon coarsely ground black pepper to your taste. Dip the chicken parts into the mixture and place them on a baking sheet lined with oiled baking parchment.
Step 10
Chicken meat should be baked in the oven for about half an hour, at a temperature of 200 ° C.
