Crispy Spice-Fried Chicken Legs

An appetizing dish with a crispy crust!!! It would seem that it could be easier and faster than just frying chicken for lunch or dinner. But in order for it to have an appetizing crust that everyone loves, and tender meat inside, you need to know some of the subtleties of cooking! Iʼll tell you about them!
cook time: 40 min
Elijah Stroud
Crispy Spice-Fried Chicken Legs

Nutrition Facts (per serving)

192
Calories
14g
Fat
16g
Protein

Ingredients (3 portions)

Basic:

Garlic to taste
Salt to taste
Ground black pepper to taste
Vegetable oil (for frying) 50 g
Dry spices (You can use any spices you like. For example: basil, curry, turmeric, any pepper, Italian and French mixtures.) to taste
Chicken legs 1 kg

Recipe instructions

Step 1

Step 1
Before frying, the chicken must be prepared. If the chicken is frozen, it must be thawed at room temperature. Absolutely any part of the chicken is suitable for frying. Here, navigate only based on personal preferences. Iʼll use chicken drumsticks. But if you are using a whole chicken, chop it into pieces. Rinse all chicken pieces well in running water and dry thoroughly with a paper towel.

Step 2

Step 2
To fry, heat a large frying pan until hot and pour a little vegetable oil into it. Place all the chicken pieces and fry over high heat for 3-4 minutes until golden brown. If the chicken has not been dried well, the hot oil will splatter heavily. So donʼt neglect this step.

Step 3

Step 3
Then turn over and fry on the other side in the same way. A crust will appear on the outside, which will retain all the juices of the chicken meat inside the piece..

Step 4

Step 4
After deep frying, reduce the heat. Sprinkle the chicken with spices. You can use some curry and dried basil.

Step 5

Step 5
Sprinkle with a little salt, ground garlic and ground pepper. Cover with a lid and leave to fry for 15-20 minutes. Turn each piece of chicken a couple of times while frying. When the chicken is ready, the meat begins to fall off the bones on its own. You can also check its readiness by piercing it with a sharp knife. Cooked meat releases light juice. Serve the finished chicken hot. Additionally, chop fresh vegetables and prepare the sauce. Bon appetit

Additional rubrics

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