How to cook chicken legs in batter in a frying pan

Reviews (4)

11

Prepared by: Dashuta

01/02/2014 Cooking time: 1 hour 0 min

This wonderful and economical dish makes a great appetizer and I'm sure everyone will love it. The legs are very juicy on the inside and crispy on the outside, even children will love them.

Description of preparation:

For our entire family, the legs are the favorite part of the chicken, especially if they become crispy when fried.
And just recently I discovered this wonderful recipe for cooking chicken legs in batter, which has now become a hit in our kitchen. Everything here is extremely simple, but the result exceeds all expectations - the children are simply delighted, and the husband eats several servings in a row. In general, this is a really worthwhile thing that is undoubtedly worth preparing, and here is a detailed recipe for chicken legs in batter with a photo, so go for it. Purpose: For lunch / For dinner / Holiday lunch Main ingredient: Poultry / Chicken / Chicken legs Dish: Hot dishes / Dishes in batter

How to make batter for chicken?

The simplest chicken batter is made from three basic ingredients - eggs, flour and milk and supplemented with all sorts of spices. It is responsible for the juiciness of the meat, so during the cooking process you need to monitor its consistency; it should not be very thick or liquid. To make the crust more crispy, flour is partially replaced with starch.

• egg – 1 pc.;
• flour – 4 tbsp. l.;
• milk – 100 ml;
• salt pepper;
• starch - 1 tbsp. l.

1. Beat the egg with milk.
2. Salt and add spices.
3. Mix flour with starch and gradually add it to the egg-milk mixture, kneading the dough as if it were pancakes.

Chicken breast in batter in a frying pan - recipe

The recipe for chicken breast in batter in a frying pan is very simple. The skin is removed from the breast and separated from the bone, and then the only thing left to do is dip the chicken pieces in batter and fry until golden brown. The delicious dish will be ready in just 20 minutes, taking into account the preparation of the ingredients. You can adjust the size of the meat slices yourself, as long as they are no more than 1 cm thick.

• fillet – 500 g;
• egg – 1 pc.;
• flour and starch - 2 tbsp each. l.;
• milk – 100 ml;
• salt pepper;
• oil for frying.

1. Cut the fillet into pieces and add salt.
2. Mix eggs with milk, flour and starch, season with salt and pepper.
3. Dip each piece in the batter and fry in oil until golden on the sides.

Chicken drumsticks in batter

Cooking chicken legs in batter is not much more difficult than preparing fillets. The meat can be pre-marinated for 20 minutes, coated with salt and pepper. In this case, the batter is prepared using ice water, which promotes the formation of a truly crispy crust. Fry the meat over low heat so that the legs have time to fully cook.

• drumsticks – 6 pcs.;
• ice water – 200 ml;
• baking powder – 1 tsp;
• mixture of flour and starch - 150 g;
• paprika – 1 tsp;
• salt pepper;
• oil for frying.

1. Marinate the legs with salt and pepper for 15-20 minutes.
2. Mix flour, starch, paprika, salt, add ice water, stir so that there are no lumps.
3. Dip the legs into the dough.
4. Chicken in batter is fried in a frying pan in oil over low heat until golden brown.

Chicken wings in batter in a frying pan

Chicken wings in batter are the perfect solution for a friendly get-together. They will be a great addition to beer if the dough is made a little hot and spicy. The outer phalanx is cut off from the wings; it often burns during cooking and spoils the final taste of the treat. Before frying, you can sprinkle the meat with breadcrumbs or oatmeal to create a crispy crust.

• wings – 8 pcs.;
• starch - 3 tbsp. l.;
• flour – 100 g;
• egg – 1 pc.;
• ice water – 100 ml;
• chili flakes – ½ tsp;
• salt, pepper, paprika;
• oat flakes for breading;
• oil for frying.

1. Season the wings with salt and pepper.
2. Make a batter from flour, eggs and water, season with salt, chili, paprika, stir.
3. Roll the wings in starch, dip in batter and coat in flakes.
4. Chicken in spicy batter is fried on both sides until golden brown.

Chicken fillet in batter in the oven

Chicken in batter in the oven turns out to be very tasty and healthier. This method is good for those who watch their diet, excluding fatty foods from the diet. Replacing wheat flour with oatmeal will help make the dish less high in calories. The pieces will cook very quickly, they will turn out tender and soft with a golden crispy shell.

• fillet – 700 g;
• egg – 1 pc.;
• sour cream – 2 tbsp. l.;
• oatmeal – 4 tbsp. l.;
• instant oat flakes;
• dried herbs, salt.

1. Cut the fillet into pieces, 1 cm thick, and add salt.
2. Mix sour cream with egg, herbs and salt, add flour, stir.
3. Dip the pieces in batter and bread them in flakes.
4. Place the fillets on a parchment-lined baking sheet.
5. Chicken in flakes and batter is baked for 30 minutes at 180.

Chicken thighs in batter

Chicken thighs in batter, fried in a frying pan, will perfectly complement your lunch meal. They can be served with any side dish, they always come out tasty, tender and very appetizing. To ensure that the meat is completely fried and the batter does not burn, it is fried over low heat. You can make the dough simple or experiment with the composition, adding spices.

• hips – 4 pcs.;
• egg – 1 pc.;
• flour - 3 tbsp. l.;
• wheat flakes – 1 tbsp. l.;
• milk – 100 ml;
• salt, pepper, paprika, dry herbs;
• oil for frying.

1. Rinse the thighs, dry, salt and pepper.
2. Mix flour, cereal, egg and milk, season with spices, mix well.
3. Dip the thighs in the batter and fry over low heat until the sides are golden brown.

Chicken chops in batter with cheese

This chicken chop batter differs from others by adding grated cheese to the base. During frying, it melts and fries, a very crispy crust forms, and the pieces remain tender and juicy. You can use plain hard cheese, but try making the dough with Parmesan. It gives the batter an amazing taste and melts better than other varieties.

• fillet – 2 pieces;
• egg – 3 pcs.;
• flour – 2 tbsp. l.;
• breadcrumbs - 1 tbsp. l.;
• parmesan – 70 g;
• frying oil;
• salt pepper.

1. Mix flour with breadcrumbs, beat in eggs, add salt.
2. Grate the cheese on a fine grater, add to the dough, mix.
3. Cut the fillet into slices, beat a little under the film, add salt and pepper.
4. Dip each piece into the dough.
5. Chicken chops are fried in batter in a frying pan on both sides until golden brown.

Chicken fingers in batter

Chicken fingers are deep-fried; if you do not have a special device, use a saucepan or Dutch oven with a thick bottom. The dish cooks very quickly; you need to constantly monitor the frying so that the pieces do not burn. Crispy chicken batter can be made according to the basic recipe or supplemented with interesting savory ingredients.

• fillet – 500 g;
• flour – 2 tbsp. l.;
• breadcrumbs - 1 tbsp. l.;
• egg – 1 pc.;
• spicy mustard – 2 tsp;
• mayonnaise – 2 tbsp. l.;
• salt, pepper, dry herbs;
• oil for frying.

1. Cut the fillet into thin strips and add salt.
2. Mix the egg with flour, breadcrumbs, mayonnaise and mustard, season with spices.
3. Place the meat into the dough and stir.
4. Heat the oil in a deep bowl.
5. Drop 4-5 strips into the oil and fry until golden brown.
6. Remove the pieces with a slotted spoon and place on a paper towel.

Chicken in sweet batter

Chicken fried in batter can be prepared in a very unusual way. Sweet meat lovers will love this treat. Honey in the dough gives the treat a slight sweetness, and cayenne pepper gives it a special piquancy. Don’t overdo it with the latter; it should only balance the spicy taste of the batter. The dish is ideal as an appetizer with foam, so feel free to prepare a large portion.

• fillet – 700 g;
• flour and starch - 70 g each;
• egg – 1 pc.;
• ice water – 150 ml;
• honey - 2 tbsp. l;
• cayenne pepper – ½ tsp;
• salt, paprika, dry herbs;
• oil for frying.

1. Cut the fillet into small pieces and add salt.
2. Mix flour, starch, honey, egg and water, season with spices.
3. Dip each piece into the dough.
4. Chicken in batter is fried in plenty of oil until golden on the sides.

Chicken cutlets in batter

Housewives often end up with cutlets that are a bit dry, so you can not only coat them in breadcrumbs, but also use batter. It will help retain the juice and the products will come out especially tender. To make the cutlets even tastier, make the minced meat yourself by rolling the fillet through a large strainer in a meat grinder, additionally adding lard. Chicken in batter and breadcrumbs will cook very quickly, and the cutlets will remain tasty the next day.

• fillet – 500 g;
• lard – 200 g;
• onion – 1 pc.;
• dill greens – 20 g;
• garlic – 2 cloves;

• egg – 1 pc.;
• flour – 2 tbsp. l.;
• mayonnaise – 1 tbsp. l.;
• salt, pepper, seasonings;
• breading

1. Make minced meat from fillet and lard, add finely chopped herbs and pureed garlic, and add salt.
2. Mix egg, flour, mayonnaise, salt and spices.
3. Form cutlets, dip in batter, and bread in breadcrumbs.
4. Fry until the sides are golden brown.

• Chicken legs 6 pcs;
• Flour 3 tbsp. l;
• Egg 1 piece;
• Milk 3 tbsp. l;
• Sunflower oil to taste;
• Salt, spices to taste.

We wash the chicken legs and remove excess feathers. Place in a deep bowl.

Salt and sprinkle with spices to your taste.

Pour flour into a separate deep bowl, add milk and pour one teaspoon of butter.

Add one egg and beat with a mixer until smooth.

Heat a deep frying pan with plenty of oil.

Dip each leg in the mixture and place in boiling oil, fry until tender.

Place the finished legs on paper towels to absorb excess fat.

Chicken legs, or as they are also called, drumsticks, have long become a familiar dish in the diet of every person. This part of the chicken is tender, soft, and quite juicy, especially compared to the breast. We present to your attention a recipe for fried chicken legs in batter in a frying pan. The dish is perfect as a dinner for the whole family - it cooks very quickly and goes well with any side dish. Chicken legs prepared in this way will be an excellent snack for beer, especially with a mayonnaise-based sauce.

Egg batter allows you to preserve the juiciness of the meat, because... It is thanks to this that all the juice remains inside, unlike conventional frying, when some of it flows out into the pan. The preparation process is very simple and will take you no more than 40 minutes. The result of your labors will not be long in coming: crispy, juicy and tender chicken legs will fly apart in an instant, and well-fed household members will thank you from the bottom of their hearts.

• Chicken legs – 8 pcs.;
• Chicken eggs – 2 pcs.;
• Flour – 3 tbsp;
• Mayonnaise or sour cream – 2 tbsp;
• Vegetable oil – 2 tsp;
• Salt, ground black pepper and favorite spices - to taste;
• Refined sunflower oil for frying.

How to cook Chicken legs in batter

Wash the chicken legs thoroughly and remove feathers.

Then salt and sprinkle with spices at your discretion. Ground black pepper, red pepper or chicken seasoning works great.

Pour flour into another deep bowl.

Add milk (can be replaced with sour cream or mayonnaise) and pour in one teaspoon of oil.

Break one egg.

Mix everything thoroughly with a mixer until smooth and leave for 15 minutes.

Dip each leg in the prepared batter on all sides.

Heat a large amount of oil in a deep saucepan or deep fryer.

Place the legs in boiling oil and fry over medium heat until tender.

Place the finished pieces on a napkin to absorb excess oil. Now you can serve it with any side dish. Better yet, just make garlic sauce and eat chicken legs in batter with it.

Recipe: Legs in batter in the oven. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Legs in batter in the oven.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Legs in batter in the oven is 238.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Additional Tricks

Chicken fillet may turn out a little dry. Therefore, I advise you to marinate it. I think mustard is the best marinade option. Let the meat lie in this marinade for half an hour, and it will turn out amazingly tasty.

If the store doesn't have breadcrumbs, buy a snack cracker. It's salty and tender. Grind the crackers in a blender into crumbs - here you have an excellent replacement for breadcrumbs. Moreover, such breading will be even crispier