What you need: 8 chicken legs.
Marinade: 1 liter of water, 1 medium onion, 3-4 cloves of garlic, 12 bay leaves, 8 allspice peas, 3 tbsp. wine vinegar, salt – to taste.
Breading: 150 g flour, 2 tsp. paprika, 1 tsp. black pepper, 1 tbsp. baking powder, 2 tbsp. coriander, 300 ml of natural yogurt, salt to taste.
1 liter of vegetable oil (ideally olive oil) for deep fat.
Salad: 2 medium-sized radishes, 10 radishes, a few sprigs of green onions, cilantro and parsley (the choice of herbs depends on your personal preference), 3 tbsp. olive oil, salt, pepper – to taste.
Cooking:
1. A day before cooking, make a marinade: finely chop the onion, crush the garlic with a knife right in the peel. Place all marinade ingredients in a saucepan and add water. Put on fire and bring to a boil. Cool to room temperature. Put chicken legs in a saucepan with marinade and refrigerate for 12 hours.
2. For breading, combine flour, paprika, pepper, baking powder and coriander. Salt.
3. Heat vegetable oil in a large saucepan.
4. Wipe the pickled chicken legs with a paper towel, then dip each in yogurt, then roll in breadcrumbs and deep-fry for a few minutes.
5. Put the fried legs on paper towels to get rid of excess fat. When all the legs are ready, put them on a baking sheet and bake in an oven preheated to 180 ° C for 10 minutes.
6. For the salad, cut the radish into thin half rings or grate on a coarse grater, peel the radish from the tails and chop finely. Chop the herbs. Put everything in a bowl, season with olive oil, salt and pepper.
7. Put salad on a serving dish, crispy chicken legs in a circle, serve immediately!