Fried chicken legs in a pan. Video
For an inexpensive but hearty meal, fried chicken legs work well. This dish can be accompanied by a variety of sauces and side dishes such as potatoes or rice.
Chicken legs with curry sauce
You will need: – 8 chicken legs; – 20 g of butter; – 1 onion; – 5 cloves of garlic; – 2 tsp. turmeric; – 5 green cardamom seeds; – 1 tsp. ground coriander; – 1 tsp. dried fennel; – 1 tsp. caraway seeds; – 1 tsp. dried fenugreek; – 1 tsp. mixture of spices garam masala; – 3 bay leaves; – 10 g of ground ginger root; – 5 clove stars; – 1 cinnamon stick; – 1/2 tsp. hot red pepper; – 1 tsp. sugar; – 1 tbsp. long grain rice; – salt.
If you don’t have all the spices you need, you can use a ready-made curry mix.
Peel the onion and chop finely. Melt the butter in a deep skillet or saucepan. Fry the onion in it for 4-5 minutes. Then place the washed chicken legs in the skillet, leaving the skin on, and cook for another 5 minutes on each side. Frying over high heat should not take more than 10 minutes, otherwise the chicken may not be tender enough. Then reduce it and bring the legs until tender. Remove them from the pan and keep warm until serving.
Add all the suggested spices to the pan after the legs, but be careful with hot peppers: it is better to serve it separately if someone from the guests or family members does not like spicy dishes. Add 1 glass of water to the skillet and cook the sauce for 5-7 minutes. Then add chopped garlic to the sauce and cook for another 10 minutes.
In the meantime, tackle the side dish. Rinse the rice in cold water and cook until soft with a little salt. The dish can be served in portions or on two separate plates, placing fried chicken legs on one rice and fried chicken legs on the other, sprinkled with cooked curry sauce.
For a rich yellow color, you can add a little turmeric powder to rice.
This recipe impresses with its simplicity and minimum of required ingredients.
You will need: – 4 medium chicken legs; – 3 tbsp. Dijon mustard without additional flavors; – 1 onion; – vegetable oil; – salt.
Rinse the legs in running water, defrost if necessary. Pat them dry with a paper towel and brush with mustard on all sides. Heat vegetable oil in a skillet. Roast the legs for 10 minutes, turning regularly. Season the dish with salt.
Peel and finely chop the onion, add it to the skillet and fry the chicken over low heat until cooked. Put the finished legs on a dish. The best side dish for fried chicken is rice or boiled and then lightly fried green beans.