How to fry in a frying pan chicken legs correctly?

What can be simpler and tastier than fried chicken legs? Recipes in a frying pan of cooked ham are often told about marinades, about seasonings, but rarely mention the most technological process. But if you just put chicken in warmed fat, you'll get hopelessly sticking to the bottom of the meat and raskashennaya, unappetizing porridge from above. Most often, the legs, wings and ham are baked in the oven. There you can adjust the degree of roasting meat - with a foil or culinary sleeve. It's also easy to make a chicken in a pot - but then it turns out without a delicious crispy crust. Besides, not all housewives have this most refractory dish, and the oven too. Frying pan and stove remain the most affordable kitchen equipment. And here we will look at how to fry chicken legs correctly.

To add fresh meat of aroma, it must first be marinated. Each recipe has its own way of rubbing chicken with condiments. Some prescribe to peel off the paws, but still tastier than the fried, crispy skin with spices. Before frying chicken legs in a frying pan , grate them with salt, pepper and herbs. It would be good to feel rosemary among them. In order for the fragrance to penetrate into the chicken, use a sharp knife to make a deep incision in the thigh area. There are fans and liquid marinades. Lemon juice and vegetable oil - the easiest of them. White wine with the addition of a drop of balsamic vinegar will give the dish a Tuscan temperament, and soy sauce - Thai refinement.

Marinades and rubbing - it's all good ... But still how to fry chicken legs in a frying pan? We need to achieve two mutually exclusive results: a pinkish crust, as when cooking on a large fire, and a smoothly and deeply cooked pulp, which is only possible with prolonged frying under the lid. Therefore, we will achieve our goal by regulating the heat level under the frying pan. First, pour a little vegetable oil and heat it until the appearance of a blue haze. If you put chicken in a not sufficiently heated frying pan, the meat will immediately stick to the bottom. To avoid splashing, the legs extracted from the liquid marinade should be dried with a paper towel.

When a roasted crust appears on one side and the other, reduce the fire and cover the container with a flat lid. Some recipes, considering how to fry chicken legs in a frying pan , are advised to press them down with an oppression, so that the meat is well roasted. So cook for 10 minutes for each side. If you pickled the chicken, do not pour the liquid out. If you paws just rubbed with spices, squeeze into the cup through the press two cloves of garlic and pour steep boiling water there to pour completely spice. Pour this odorous liquid (or marinade) into the chicken and close the lid again. Fire reduce to a minimum and so extinguish (already without oppression) about 15 minutes.

There is another way to fry chicken legs in a pan so that they do not burn out. It's breading. It can be very different - from conventional breadcrumbs or flour with spices to a complex dough. The chicken itself can be boiled for half an hour. Thus, you will get the first (based on the broth) and the second. This simple way of breading will protect your meat from burning. Pour in a deep plate three spoons with a "hill" of flour. Add to it salt, pepper, pinch of sweet paprika, on the tip of the knife - nutmeg. Stir the mixture until smooth. Properly roll in her paws. The remains of breading do not throw out - from it you can cook a delicious sauce for chicken.