What could be easier and tastier than fried chicken legs? Recipes pan cooked chicken legs often talk about marinades, seasonings, but rarely mention about the technological process. But if you just put the chicken in the hot fat, you get hopelessly stuck to the bottom of meat and bloody, unappetizing mess on top. Most often the legs, wings and thighs baked in the oven. There you can adjust the degree of doneness of meat – with foil or cooking of the sleeve. It is also easy to do a chicken in the pot-but then it turns a delicious crispy crust. Moreover, not all Housewives have the most fireproof dishes, and the oven too. Pan Yes hob to remain the most affordable kitchen equipment. And here we will look at how to fry chicken correctly.
To add fresh meat flavor, you must marinate. Each recipe is your way of rubbing chicken with spices. Some require to remove the skin from the legs, but still tastes better deep fried, crispy skin with spices. Before you fry the pan-fried chicken legs, RUB them with salt, pepper and herbs. It would be good among them feel the rosemary. To flavor inside the chicken with a sharp knife make in the thigh deep cut. There are fans and liquid marinades. Lemon juice and cooking oil – the easiest of them. White wine with the addition of drops of balsamic vinegar will give the dish the Tuscan temperament, and soy sauce – a Thai delicacy.
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Pickles and rubbing – it's all good… But still like to fry in a frying pan chicken legs? We need to obtain two mutually exclusive results: pinkish brown, like when cooking on high heat, evenly and deeply cooked pulp, which is possible only with long-term anguish under the hood. Therefore, to succeed we will, by adjusting the heat under the frying pan. First, pour a little vegetable oil and heats it until the appearance of a bluish haze. If you put enough chicken on the heated pan, then the meat will stick to the bottom. To avoid spray, extracted from the liquid marinade the legs to dry with paper towel.
When will appear zazharistaya crust on either side, reduce the flame and cover the pot flat lid. Some recipes, considering how to fry in a frying pan chicken legs, suggest to them more and pin the yoke to the meat well cooked. So prepare for 10 minutes for each side. If you marinated the chicken, do not throw away the liquid. If you legs just rubbed the spices, squeeze in the Cup through the press two cloves of garlic and a splash of boiling water in there to fill all the spice. Pour this odorous liquid (or marinade) the chicken and close the lid. Turn down the fire to low and simmer so (without yoke) for about 15 minutes.
There is another way to pan fry chicken legs so they don't burn. It's the breading. It can be very different – from the usual breadcrumbs or flour and spices to a difficult test. The very chicken you can pre-boil half an hour. Thus, you will go first (broth-based) and the second. Here's a simple way of breading will prevent your meat from overcooking. Pour into a deep dish, three spoons with “slide” flour. Add salt, pepper, pinch of paprika, pinch of-nutmeg. Stir the mixture until smooth. Carefully roll into her legs. The remnants of breading do not throw away – you can cook a delicious sauce for chicken.
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/13957-yak-pasmazhyc-na-patel-n-kurynyya-nozhk-prav-l-na.html
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/13963-nas-l-k-zartma-tavada-tavuk-budu-de-il-mi.html
UK: https://tostpost.com/uk/zha-napo/13958-yak-posmazhiti-na-skovorod-kuryach-n-zhki-pravil-no.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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