Pan-fried chicken legs are a classic way to cook meat. Recipes for fried chicken legs in a frying pan with garlic and tomato

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Prepared by: Dasha Petrova

04/21/2014 Cooking time: 40 min

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Everyone has probably tried to cook chicken legs in a frying pan at home, but here’s how to do it correctly so that they are fragrant, juicy, with an appetizing crust, like in the pictures - read on!

How to choose a leg

With chicken (in this case, with legs), you need to be extremely vigilant and pay attention to:

appearance of the legs. You should choose a product with smooth skin, without traces of blood, stains or other extraneous damage;
the smell of chicken legs. Fresh produce does not have a pronounced smell, but if there is old meat on the counter, even frozen, the smell will still give itself away; it will be difficult to confuse it with something else;
When choosing, you should take into account the fact that any (smart) seller uses the principle of rotation: yesterday's on top, today's below. If the counter worker refuses to sell the product lying below, feel free to move on. In general, the ideal option would be for products to be taken out of the refrigerator compartment, rather than lying on the counter;
It is imperative to check the data on the label if the product is packaged on a substrate: look at the manufacturer, packaging date and expiration date.

The choice of product used directly affects the final result, it is impossible to argue with this, and the chicken leg is no exception. What they bought was what they cooked from, everything is in the hands of the cook.

How long to fry chicken legs

The first level is completed, the legs are purchased and brought home. Rinse them immediately under cold running water. Dry on a kitchen towel. Processed, feathers may stick out somewhere (nothing in the world is perfect), somewhere there will be a lot of excess fat. All excesses need to be pulled out and trimmed.

The next level begins - actual cooking. Pour vegetable oil into a frying pan and heat it. Place the legs and fry for 10 minutes on both sides over moderate heat. Then cover with a lid. Reduce heat to low and cook for another quarter of an hour. The product must be turned over periodically. That's all, this is a quick recipe for basic frying of chicken legs.

Basic cooking principles:

the pan in which the dish will be cooked must be completely dry;
Only refined vegetable oil should be used;
After the oil is poured into the frying pan, you need to heat it up - do not try to cook on a cold one;
Be sure to reduce the heat after the product gets into the pan;
and, attention: do not leave the dish to cook on its own, it will burn, it will be offensive.

How to deliciously cook duck legs with crust

Many housewives deny themselves the pleasure of pampering themselves and loved ones with duck legs, citing the fact that it is difficult to cook duck. In fact, it’s not that difficult; this recipe will help you surprise your family or guests with an amazingly delicious dinner. This magnificent dish has an excellent aroma, taste and a bright, elegant appearance.

4 duck legs;
1 tbsp. a spoonful of ground black pepper;
a glass of pitted cherries;
one head of young onion;
50 ml grape juice or red wine;
100 ml. boiling water or broth;
2 tablespoons butter;
1 tbsp. a spoonful of coarse salt (table or sea salt).

Cooking time: 40 minutes.

The calorie content of the dish (100 g) is 340 kcal.

Wash the legs in cold water and dry with a napkin, removing all moisture. Now with a sharp knife we cut the skin with a scar, like a mesh. Mix salt and pepper and rub the legs thoroughly.

Heat the frying pan and place the legs on it without additional fat; you need to fry them over high heat so that they acquire a golden crust. About 5 minutes on each side (if too much fat is released, it can be poured into a bowl). Cover with a lid and, reducing the gas, simmer for 15 minutes.

Meanwhile, take a tablespoon of duck fat in another frying pan and fry the chopped onion in it for 2-3 minutes, then pour in the grape juice and, stirring, continue to fry until the juice has evaporated.

Now you need to add cherries and boiling water (or broth) to the onions. Fry the dressing over low heat until it begins to thicken. Remove from heat and add butter, using a fork to beat lightly to distribute evenly.

Place duck legs on a platter and drizzle with cherry dressing.

Recipe for cooking chicken legs in a frying pan

lemon - 1 piece;
fresh garlic - 1 clove;
soy sauce - 80 ml;
honey - 10 g;
refined vegetable oil - 60 ml;
ground black pepper;
salt;
spices;
chicken leg - 3 pcs.

Rinse the legs and dry on a kitchen towel. While they are drying, prepare the sauce: combine soy sauce (preferably Kikkoman) with honey, pepper, lemon juice and finely chopped garlic. Coat the chicken with this marinade and place in the refrigerator for an hour.
Heat a frying pan, pour oil, heat it up.
Carefully transfer the marinated chicken to the pan, skin side up. It is advisable that there is no contact between the pieces.
After frying on one side, turn over to the other. Reduce the heat to very low. Fry until fully cooked. Turn the pieces over from time to time.

How to fry chicken legs in a frying pan with a crispy crust

hard cheese - 150g;
fresh garlic - 2 cloves;
mayonnaise - 60g;
pepper;
salt;
chicken legs - 4 pcs.

It is better not to buy very large legs. Ideally they should be medium in size.
Wash the product well and dry on a kitchen towel. Sprinkle with salt (if you have sea salt). Leave for a while so that they are saturated with salt.
Using a well-sharpened knife, carefully separate the skin from the chicken so that it does not come off completely, but is pulled onto the bone and held there. Set aside.
Make deep cuts in the pulp. Care must be taken so that the knife does not cut through the meat. The slits function as pockets for the cheese. If they are through, the cheese will leak out.
Grate the cheese on a coarse grater. Finely chop the garlic. Mix grated ingredients.
Fill all the “pockets” in the legs with the resulting garlic-cheese mixture. Do this as tightly as possible.
Pull the leather back to its original appearance. Coat the chicken with mayonnaise.
Heat vegetable oil in a frying pan. It would be good if it was a cast iron frying pan - the best material for frying pans, alas, has not yet been invented.
Place the legs in the pan, skin side down, and fry for 10 minutes on each side. During the frying process, watch the dish so that it does not burn. Turn over as needed.
Cook in this way until fully cooked, the crust should be smooth and beautiful.
Serve hot so that the cheese stuffed with the chicken does not harden inside. You can make a side dish with anything. Classic side dishes: mashed potatoes and boiled rice. Further - as desired.
Decorate with sprigs of herbs and lemon slices.

Fried chicken legs in mayonnaise

mayonnaise - 50 g;
mustard - 20 g;
soy sauce - 1 tbsp. l;
onion - 1 piece;
fresh garlic;
refined vegetable oil;
spices;
salt;
chicken ham - 2 pcs.

Process the legs, wash and cut into two parts along the joints. Add salt. Set aside to salt.
During this time, you need to prepare the marinade for the chicken. Place curry powder, ground black pepper, khmeli-suneli, utskho-suneli, mayonnaise, soy sauce, mustard in a separate bowl, mix thoroughly. Let stand for a quarter of an hour.
Coat all the legs with sauce. Cover the meat with cling film. Leave in the refrigerator for half an hour.
Heat a frying pan with vegetable oil. Fry one side over high heat for a quarter of an hour with the lid on. Cook the second side over moderate heat and without a lid.
While the second side is frying, process the onion, wash and cut it into thin slices. Finely chop the garlic.
Coat the chicken with garlic and sprinkle onion on top. Turn off the stove. To cover with a lid. Let it brew for a quarter of an hour.

Fried ham with garlic

salt half a teaspoon;
pepper - a pinch;
refined vegetable oil 1 tbsp
garlic 1 clove
sour cream - 3 tbsp;
chicken leg - 3 pcs.

Wash the chicken. If desired, cut into two parts at the joints. Salt. Pepper.
Heat vegetable oil in a frying pan. Place the prepared meat into it.
Fry on both sides for 5 minutes each over moderate heat.
Process the garlic and chop finely. Add sour cream to it. Mix well.
Coat the chicken legs with sour cream and garlic sauce.
Fry the legs for 7-8 minutes until cooked through.
It is recommended to serve with boiled potatoes sprinkled with finely chopped herbs.

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How to fry legs in a frying pan

Products for frying legs

Chicken legs – 6 large or 8 small Spices – oregano, turmeric, basil, savory, curry to taste Garlic – 5 cloves Vegetable oil – 2 tablespoons

How to fry chicken legs in a frying pan

If frozen, defrost the legs, trim off excess fat to taste, remove skin, and wash. Peel the garlic and cut into petals. Make cuts in the legs and stuff the legs with garlic. Rub the legs with a mixture of salt and spices. Leave the chicken to marinate for 1 hour. Heat a frying pan over medium heat, add oil, and add the chicken legs. Fry the legs for 5 minutes, then turn over, fry for 10 minutes, turn over, fry for another 10 minutes. Then cover the legs with a lid and, if the legs are small, simmer for another 10 minutes. Simmer large chicken legs for 15 minutes.

How to fry chicken legs in canned tomatoes

According to Italian culinary traditions, fried legs are cooked in a large amount of tomato sauce. For the sauce you need 1 can of canned tomatoes, a clove of garlic, a little fresh basil, salt and pepper to taste. Fry the garlic in olive oil, add the tomatoes and basil and bring to a boil. Then put the legs in the sauce and simmer for 20 minutes over low heat, covered.

Fried chicken legs with adjika

market adjika (from grandmothers) - 200g;
onion - 1 head;
fresh garlic - 2 cloves;
ground black pepper;
salt;
ground nutmeg pinch;
lemon - 1 piece;
chicken leg - 4 pcs.

Rinse the legs thoroughly under running water.
Process the onions, wash, peel and cut into thick rings.
Process the garlic, peel it, chop finely.
Heat vegetable oil in a saucepan and quickly fry the garlic in it. Remove it with a slotted spoon or spoon. Throw it away.
Fry the legs in a frying pan for 10 minutes on each side over moderate heat. Take out the legs, put them in a bowl, pour adjika over them. Place coarsely chopped cilantro, nutmeg, salt, pepper, and lemon juice into a bowl. To cover with a lid. Shake the bowl well several times so that the sauce completely covers all the legs. Set aside.
In the pan where the chicken was fried, fry the onion rings on one side. Turn them over to the other side, reduce the heat to a little more than minimum. Place the legs in adjika on the onion, pour the remaining adjika on top of them. Fry until done, turning if necessary.

It is recommended to buy adjika at the market, preferably from representatives of the Caucasus, but after purchasing the sauce, be sure to try it before starting to prepare the dish. It is necessary to understand the degree of severity in advance. The usual picture: the sauce is tasty, but the spiciness is not enough. The reason is clear, the seller is trying to balance the taste of the product in order to increase the number of buyers (not everyone likes spicy food). If, in the end, adjika turns out to be not hot enough, correct this minus by adding crushed garlic, but just don’t increase the heat with black pepper - the taste will be killed immediately.

Recipe 6. Fried chicken legs in a frying pan with herbs

Ingredients

two chicken legs;

half a glass of dry white wine;

a third of a glass of flour;

salt, dried aromatic herbs, black pepper, paprika, nutmeg;

a piece of butter;

half tsp balsamic vinegar;

50 ml refined lean oil.

Cooking method

1. Defrost the legs and rinse under running warm water. Carefully remove the skin from them. Using a sharp knife, make through punctures across the entire surface of the leg. Dry the chicken with paper towels and place in a deep bowl. Salt and season with aromatic herbs, spices and black pepper.

3. In a cup, mix wine with balsamic vinegar. Pour the resulting mixture over the legs and place them in the refrigerator for half an hour. Then turn them over and marinate for another 30 minutes.

4. Pour the flour into a deep, wide plate and mix it with paprika, salt, nutmeg and pepper.

5. Remove the legs from the marinade, dry them with napkins and roll them in a mixture of spices and flour. Transfer the breaded chicken legs to a plate.

6. Heat a little vegetable oil in a deep cast-iron frying pan and lay out the chicken legs. Fry for several minutes over high heat until an appetizing crust appears. Turn the legs over, reduce the heat, cover with a lid and continue frying. We will fry the chicken for 20 minutes, turning every three minutes.

7. Melt the butter in a saucepan. Reduce heat and add a little mixture of flour and spices. Fry for just a couple of minutes. Pour in a spoonful of the remaining marinade and mix vigorously so that there are no lumps left. Gradually add the marinade until you get the sauce of the required consistency. Cook the sauce for about five minutes and turn off the heat. 8. Place the legs on a plate and pour the sauce over them.

Facts about chicken legs and their benefits

Boiled and stewed chicken legs are recommended for seriously ill people to help them regain strength faster. Chicken broth is recommended for children, and a cup of chicken broth with crackers or a boiled egg will never hurt an adult. One thing can be summarized: as with any product, chicken legs have their pros and cons, and there are many more pros. And, no matter what they say, not a single housewife will refuse to use them in her kitchen. Just as not a single restaurant or cafe can fully function without such a seemingly simple product as chicken legs.

Chicken legs are a great product for all family members. Those who want to lose weight can eat chicken legs, but only without using the skin, because 100g. product contains 10g. fats, most of which come from the skin.

As for the presence of vitamins, the product contains a huge amount of vitamin E, A, B, C, etc. In addition, chicken legs are not only healthy, but also tasty.

It is necessary to choose the legs correctly

In order to get a tasty dish, you need to approach the issue of choosing products wisely. You should choose your legs especially carefully.

Let's highlight some nuances:

Pay attention to the skin. It should be smooth, without any flaws;
When purchasing chicken legs, don’t be shy about smelling them. There should be no aroma at all, but an unpleasant odor is difficult not to notice even in frozen foods;
When purchasing a leg, you should not immediately take the meat that is located directly on top of the counter. Such meat can simply be dried out, and as a result you won’t be able to taste the juicy chicken. In the worst case, the product can be hazardous to health. Therefore, it is better to purchase legs that the seller takes out of the refrigerator;
Be sure to check the information on the packaging, which should contain the name of the manufacturer and expiration date.

Cooking time

In order to cook chicken legs with a beautiful and tasty crust, you must first heat a frying pan with sunflower oil. You need to place the raw product there and cook it over low heat for about 10 minutes. Next, turn the legs over and cook for the same amount of time. Be sure to ensure that the meat does not burn, otherwise the taste will deteriorate completely. Never cover the frying pan with a lid.

After the legs are fried, you need to let them simmer a little, since they will still be raw inside. To do this, cover the pan with a lid and reduce the heat to the lowest level. So you need to keep the legs for about 10-15 minutes. Again, do not forget to turn the product over in the middle of cooking.

This is the simplest recipe that helps you get really tasty and aromatic chicken legs. But there are many recipes that allow you to add some zest to the product.

How and with what to serve

Ham is an incredibly tasty and aromatic dish, and if you choose the right side dish and decorate it beautifully, it’s a chic solution for any special occasion. As a side dish, you can serve steamed, slightly salted rice, boiled or deep-fried potatoes with tomato sauce (namely sauce, not tomato paste). The legs are often also seasoned with various sauces - sour cream, white, tomato, balsamic or your favorite - the main thing is that you like it.

If, just before serving, sprinkle a hot dish in the heat of the heat with a mixture of very finely chopped garlic, walnuts and parsley, the aroma will become simply amazing.

The secret of the most delicious and beautiful golden crust on the legs

Many housewives want to learn how to make fried chicken not just a tasty dish, but a real masterpiece.

For this you will need:

legs - 1 kg;
lemon;
soy sauce - 3 tbsp. spoons;
honey - teaspoon;
vegetable oil - 2 tablespoons;
pepper, spices, garlic.

Wash the legs and separate them into drumsticks and thighs. You must first prepare the marinade. It requires soy sauce, honey, pepper, chopped garlic and lemon juice. There is no need to use salt, since soy sauce is already too salty. The chicken should be kept in the marinade for at least an hour, and in the refrigerator.

Next, fry the chicken in a preheated frying pan. The pieces need to be laid skin side up and so that they do not touch each other. It is better to fry over low heat, turning the pieces over first. The result will be a fragrant, beautiful golden crust.

How to cook chicken legs with vegetables

Many people admire Chinese cuisine. Amazing combinations of excellent taste and delicious aroma do not leave anyone indifferent. And this recipe, borrowed from an old Chinese woman, may well take its rightful place among your favorite recipes, because it is prepared quickly, quite easily, but the dish turns out really tasty.

Ingredients:

400 gr. legs;
2 pcs. bell pepper;
one hot chili pepper;
one carrot;
4 tbsp. spoons of soy sauce;
2 tbsp. spoons of olive oil;
1 tsp granulated sugar.

Cooking time: 40 minutes.

The calorie content of the dish (100 g) is 280 kcal.

Peel the onion and cut into strips (along the fibers). Cut the carrots into rings 0.5 mm thick. Cut the bell pepper into finger-width strips. Heat a frying pan, grease it with fat. Fry the legs in it for 6-9 minutes on each side until they acquire a red-brown hue.

Now add the carrots, stirring, fry for three minutes, add onions and peppers. Don't let it burn. After adding the peppers and onions, fry for another 5 minutes without a lid. Combine soy sauce with sugar and add to the pan, cover with a lid, leaving a small gap (to allow excess moisture to escape) and simmer for 5 minutes.

Cooking chicken legs with gravy

For preparation you need:

legs 3 pieces, if not large, then 4 pieces;
garlic 2 cloves;
mayonnaise - 2 tablespoons;
half a glass of flour;
seasonings: salt, pepper, bay leaf;
water;
oil for frying.

Before cooking, the legs should be slightly marinated. To do this, you need to divide each leg into two parts, i.e. on the shin and thigh. Next, take a bowl and place the resulting parts there. Add pepper, salt, garlic and mayonnaise. The garlic must first be crushed using a garlic press or simply cut with a knife.

Mix everything in the bowl well and then put it in the refrigerator for an hour. But in order to prevent the product from drying out during these 60 minutes of waiting, the bowl must be covered with cling film, and if there is none, then simply cover it with a lid. If time allows, then the chicken can languish in anticipation longer, it will be even better for the taste.

After marinating the chicken, you need to fry each piece in flour in a frying pan. Fry until golden brown. Next, all the pieces are sent to a container that has a thick bottom. Prepare the filling from a glass of water and a few tablespoons of flour. Add herbs and bay leaves there. The dish is cooked over low heat until fully cooked.

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If there is a need to remove mayonnaise from a dish, then you can use sour cream, but in the end the chicken will have a slight sourness. Any dish can be used as a side dish: mashed potatoes, boiled rice and vegetables.

Recipes

And here, my friends, are delicious recipes. It's very easy to cook with them. Try several options and write in the comments which one you liked best.

With gravy

To prepare this dish, take:

3 pcs. legs;
salt + freshly ground black pepper;
2 cloves of garlic;
50 grams of mayonnaise;
bay leaf;
100 grams of wheat flour;
water;
vegetable oil for frying;
any greens (to your taste).

We cut each washed and dried leg in half (that is, it turns out to be a thigh and a drumstick). Place the meat in a bowl, pepper and salt the product. Then add chopped garlic and mayonnaise. Mix all ingredients thoroughly. Cover the top of the container with cling film. And then put it in the refrigerator for at least an hour (longer is possible).

Afterwards, bread each piece in flour and fry in a frying pan until golden brown. You don't need to hold it for long. Because then we put the fried pieces in a deep frying pan or pan with a thick bottom. Pour flour diluted in water on top (a couple of tablespoons of flour + 250 ml of water). Add chopped herbs and bay leaves. Simmer over very low heat until done.

Fried chicken legs with curry sauce

For cooking you will need products:

chicken legs;
bulb;
butter - 1 teaspoon;
sugar 10g;
cumin, cinnamon, coriander - 0.5 tsp;
chili pepper and garlic clove;
ginger root - 10g;
250 ml. water;
salt to taste.

The onion must be finely chopped and fried in butter and sunflower oil. You don’t have to wait until the onion turns golden; it’s enough just for it to become soft. We also fry the chicken there, and every 5 minutes you need to turn it over and make sure that it does not burn, since the fire level should be above average.

When the crust has appeared, you can turn the heat to low and cover with a lid so that the meat is completely cooked. Place the finished legs on a plate.

In the container where the chicken was fried, you need to add spices, including pepper. You can make the amount very small. Pour water and simmer the gravy for 8 minutes. Add the previously chopped garlic and simmer for another 10 minutes. It is with this sauce that you should serve the legs to the table. As a side dish, you can choose a product to your taste.

Recipe 5. Fried chicken legs in a frying pan with cheese

Ingredients

two chicken legs;

60 g cheese;

soy sauce;

mustard.

Cooking method

1. Defrost the chicken legs and wash them well under the tap. We cut off all excess and dry with disposable towels. Lubricate each leg with mustard, trying to apply it under the skin. For this, it is better to take hot mustard.

2. Place the chicken in a deep bowl and pour in soy sauce. Marinate the chicken for an hour, periodically turning the pieces of meat.

3. Grind the cheese on a fine grater, put it on a plate and set it aside.

4. Place a deep frying pan on the fire, pour in a little refined oil and place the chicken legs in it. Fry over high heat for five minutes until the meat gets a golden brown crust. Then turn over and fry the legs on the other side. Reduce heat and bring to readiness, covering with a lid. Turn the chicken over periodically. We check readiness by piercing the legs with a fork to the bone. If there is no ichor, the meat is ready.

5. Open the lid, generously sprinkle each leg with cheese shavings, close the lid and keep on the fire until the cheese melts.

Recipe using grape leaves

Legs prepared using grape leaves are no less tasty.

For the recipe you will need:

chicken legs;
onions - 2 small heads;
grape leaves;
glass of water;
red wine - 150ml;
vegetable oil;
salt and herbs.

We prepare the legs, for which we need to cut each one into two parts, namely the drumstick and the thigh. Grape leaves need to be prepared by cutting off the stalk. Pour water into a deep frying pan and let it boil. Each piece of meat must be rolled into a grape leaf and tied with natural twine. In this form, the chicken should be dipped in water and salted. Thus, you need to cook the meat under the lid for 25 minutes.

Next, pour oil for frying into a clean frying pan and heat it. There we send the onion, which must first be cut into half rings and sautéed until golden brown.

This onion should be sent to the legs and wine should be poured there. The container must be set on low heat. Cooking time no more than 15 minutes.

Next, the chicken legs need to be freed from leaves and placed on a plate, preferably flat. Before serving, be sure to pour wine and onion sauce over them and sprinkle with herbs. Cooks who use this recipe claim that the best side dish for such a dish is pasta, but you can also use mashed potatoes.

Fkusnofacts

Calories in fried chicken legs

– 200 kcal/100 grams of meat. The calorie content of chicken legs can be reduced to 160 kcal by removing the skin from the legs.

If, after frying chicken legs, a gelatinous mass forms on the entire surface of the frying pan, and this mass is quite difficult to separate from the chicken, keep in mind that this is carrageenan. It is added to meat to reduce the cost of meat, but its amount can reach up to half the weight of the edible part of a chicken leg. Before sale, the legs are saturated with cheap carrageenan in the form of a gel (which is almost impossible to recognize) in order to sell at a higher price - when frying, it melts, and when cooled, it forms a gelatinous mass. It has not been established precisely whether carrageenan is harmful to the body or not, but it is obvious that for the price of the legs it is better to buy only the legs, without carrageenan.

Fried chicken legs with mayonnaise

To prepare this dish you will need:

legs or chicken drumsticks;
mayonnaise - 3 tablespoons;
frying oil;
spices, salt and garlic.

If legs are used for frying, it is better to cut them into two parts. Wash the pieces and place them on a towel to dry them. Mix spices and salt and rub on the chicken. Leave the pieces for 15 minutes so that the meat is well soaked.

Next, you need to grease the chicken pieces with mayonnaise and garlic. This meat should be refrigerated for about an hour.

Next, fry the chicken in a heated frying pan. Moreover, the chicken must be constantly turned over in order for a uniform crust to form. The resulting dish can be served with mashed potatoes, vegetables and even rice.

How to fry thighs in soy sauce with garlic

Juicy, rosy chicken meat in a magical aromatic sauce, can it be better or tastier? Despite the fact that this recipe is surprisingly simple and easy to prepare, the taste of the dish is delicious, and the spicy notes add sophistication to it.

7-8 legs;
50 ml soy sauce;
1 tbsp. a spoonful of liquid honey;
2 cloves of garlic;
ketchup (Baltimore or similar).

Cooking time: 1 hour.

Calorie content of the dish (100 g) – 306 kcal.

Check the legs to ensure there are no remaining feathers or hairs, rinse and dry. Cut at the joint into thighs and legs. Chop the garlic, combine with ketchup and soy sauce.

Add honey (if you only have candied honey, you must first heat it until it becomes liquid). Mix all ingredients carefully to obtain a homogeneous marinade. Place the hams in the frying pan and, covering with a tight lid, place on high heat.

After about three minutes, turn it over - there should be a ruddy, reddish-brown crust. When the second side is also well-cooked, pour our soy marinade onto the legs and reduce the heat. Close the lid tightly and leave it for 25-30 minutes.

By the way, if you wish, you can add halved, peeled potatoes to the frying pan 15 minutes before the end of cooking for a side dish.

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Interesting Facts

Chicken meat is famous for its aroma and amazing taste. But it is important to cook it correctly, as it is quite easy to make chicken dry. Therefore, before you start cooking the chicken, you must marinate it and leave it like that in the refrigerator for about an hour.

In order to determine that the chicken is completely cooked, you need to pierce it with a knife. If scarlet juice comes out, then the meat is clearly raw and requires further cooking. If the juice is clear, then the chicken is ready.

The finished product may be consumed no later than 3 days after preparation. Although not all real housewives, the fragrant chicken will last a day in the refrigerator.

Good meeting! Denis Povaga writes. Today's episode features chicken legs in a frying pan. I’ll show you every moment with step-by-step photos so that you get them with a crispy crust and, most importantly, juicy inside. There will be several nuances, thanks to which you will learn how to deliciously fry chicken in a frying pan . It is important that the crust does not burn, but acquires a golden color. At the same time, the chicken legs should not turn out dry. Let's fry only the outside, without drying out the inside. And another important point - it should not be raw near the bones.

It’s one thing to cook in the oven (see recipe for chicken in the oven with a crispy crust) - set the temperature, wait for the crispy crust to appear, and then turn down the heat. And here, in addition to the temperature regime, you need to turn the chicken over so that you get a crispy crust on each side. In terms of time, it cooks for about 15-20 minutes in a frying pan. Faster than in the oven! But I deliberately complicated the recipe by first marinating the chicken with a traditional Soviet-era onion marinade for a couple of hours. This is not necessary, but if you want the perfect recipe, I recommend pre-marinating.

I won’t bore you with a long introduction, but will immediately show you what awaits you. Look, it turned out very tasty and juicy inside...

You can fry the chicken with the skin on, or you can remove it. Everyone does it differently. Some people remove it after cooking, supposedly it contains a lot of fat. But for me, you need to immediately choose whether you want it tasty or healthy. Therefore, I deliberately leave it so that it browns and makes that crispy appearance. And then whoever eats it will decide to remove it or enjoy the juicy meat with a crispy crust.

Chicken legs in a frying pan. Photo recipe:

To prepare we will need:

Chicken legs, or chicken cut into pieces
Garlic
Salt and pepper to taste
Pan!

For the marinade:

Vinegar 6% - diluted from 70% acetic acid. A couple of tablespoons for the onions.
Onion - 3-5 onions for marinade

Is a marinade necessary or not? I will say this - it is not necessary, but it tastes better with it. And if you are in a hurry to eat, you can cook the legs quickly, without marinating. Peppered, salted, and sent to the frying pan. We fried for 10 minutes on each side, the crust turned out crispy, and the chicken was ready. Squeeze 5 cloves of garlic on top and coat the crust. And you can eat!

A simplified cooking recipe has its place, but it is not the best, since the chicken inside will be cooked without any special flavors. Too easy! And if you want juicy inside, and aromatic from the first stage of preparation, and not just superficially with garlic... Then, be sure to follow the recipe below, with marinade...

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How to marinate chicken for frying in a pan

We cut onions, the same amount as meat. Or a little less! First of all, this is not a kebab, so the essence of marinating is to quickly imbue the chicken with the aroma of onions and make the meat tender and soften the fibers. There is no need to think long about what and how to do. Requires an aggressive environment. And a proven recipe for an accelerated marinade is onions and vinegar. We don’t marinate overnight, and the vinegar won’t have time to cook the chicken. On the contrary, the process will be accelerated. Leave in this marinade for 1-2 hours.

Step 1. I dilute a little vinegar 6%, for this I mix 11 parts with 1 part acid. Be careful with vinegar and keep it away from children. Here it is important to create an aggressive environment more for the onions than for the meat. The onion will marinate and give its flavor to the chicken. The same principle for pickling onions in a simple way.

Pour a couple of tablespoons of diluted vinegar into the onion...

Mash the onion well to release the juice.

The chicken marinade is ready. Nothing extra!

Step 2 . We cut the chicken legs into 2 pieces - drumstick and thigh. In my case, there were two legs and two parts from a wing.

Salt and pepper right away...

Step 3 . We stuff the chicken with small cloves of garlic. Literally one clove for each part. In the largest places, and under the skin, so that when frying, the garlic is preserved inside. Next, we will rub the chicken with grated garlic. It turns out that there will be garlic both outside and inside. But the one on the outside has the first aroma during the marinating process, and there will be a part under the skin. And the one inside will give flavor to the meat when fried. At the same time, when we rub it on top, before frying, the garlic will be cleaned with a napkin.

Follow the step-by-step photos and everything will work out...

There won't be too much garlic. I ended up with 7 small cloves stuffed inside the chicken, and another 5 large cloves rubbed on the outside...

Step 4. Mix thoroughly and pour in oil. Thus, we will wrap each piece in oil, which will improve the marinating inside. Try it!

The result was these fatty pieces of chicken...

Let's repeat what we have in the thicket with chicken:

Salt and pepper the chopped legs
Stuff garlic inside
Rub garlic outside and under the skin
Pour in sunflower oil (a couple of tablespoons)
Mix thoroughly

And now, we send it to the thicket with the marinade. It is a little smaller so that all the pieces are closer to each other, and there is onion on all sides. This will ensure even marinating.

Leave to marinate for 1-2 hours!

After a couple of hours, we take out the chicken and wipe it with a napkin to remove all excess. Make sure there is no grated garlic on the outside, otherwise it will burn when frying in a frying pan. The one we leave inside. We remove moisture from each piece with a napkin and place it on the board...

And now, we will start frying, but first we will prepare each piece of the leg so that all the most delicious things are preserved inside, and the crust turns out not only crispy, but also neat.

How to deliciously fry chicken in a frying pan

Step 5. Continue working on the chicken. To ensure that it retains its shape when frying and the skin does not separate, secure these places with toothpicks. And for large hams, I recommend adding another clove of garlic. There will be no more than 2 of them in one piece. We fasten and get these cut legs:

Step 6. Place the frying pan on the stove and turn it on to maximum. We will send the legs straight into the oil before it boils. We don't want any extra splashes in the kitchen. Let it gradually warm up along with the chicken, and the frying process begins.

I pour oil so that the legs are hidden in the oil by a third. In the photo below you can see the whole process. I will also add a video that shows how chicken with a crust is fried.

Step 7. You see, I place the chicken in a slightly heated frying pan so that there are no splashes. We start frying over high heat (or temperature). Each side is approximately 10 minutes. In general, frying will take about 20 minutes. We will monitor the process so that it does not burn, and be sure to ensure it is ready. Let's look at everything, following the steps...

Step 8 . The oil began to bubble. Be careful not to get burned by oil splashes. Fry in intensive mode without a lid...

By the way! From these photos you can see the exact amount of oil...

Additionally, I am attaching a video:

Step-by-step preparation

Step 1:

The legs need to be washed, although many do not consider it necessary to do this. After this, they need to be dried thoroughly. Wiping with a napkin helps a lot.

Step 2:

You can just fry the chicken like that. But you can make it tastier. To do this, we will prepare everything for the marinade. I poured some soy sauce into the bowl.

Step 3:

Then I added spices, a mixture of ground peppers and mayonnaise. Mixed it all up.

Step 4:

Since this marinade contains salt and other goodies, I did not season the leg with them again, which I divided in half (for ease of frying). I simply covered the surface of the meat with marinade. You can use a very thin layer, barely noticeable, or you can use more, but then the frying time will lengthen and there is a risk that the chicken will not be cooked through. Let's leave the meat to marinate for a time that is convenient for you. 10 minutes was enough for me.

Step 5:

To make the crust crispy, you need to roll the leg in breading. I chose a medium grind rather than a fine grind. And added some spices to the breading.

Step 6:

Dredge both halves of the leg in this aromatic mixture.

Step 7:

That's it, you can put the frying pan on the stove and heat it up thoroughly. Then, pouring vegetable oil into it, heat it as much as possible and fry the legs. First, fry over high heat, and then, turning from one side to the other, reduce it.

Step 8:

Chop the garlic into slices - it’s good to add them to the pan with the chicken at the end of frying. The aromas of fresh garlic will add piquancy to the meat.

How to fry chicken legs

Step 9. Fry for 10 minutes on one side, checking after 5-7 minutes so that the crust does not burn. It all depends on the stove. On gas, you can probably set a more gentle mode, but on an induction hob you need an eye and an eye so as not to overexpose it. I'm sure you can feel your stove and will better understand when to turn it over. After 7 or 12 minutes. In any case, you can turn it over again. Twist and turn! It’s convenient to fry in a frying pan because you control the crust on each side. In the oven, this recipe may not work. It will be more accurate, but it will be different.

Just look at how delicious the crust turned out...

A couple more minutes and the meat is ready. We control the readiness with a knife. We pierce the thickest places to the bone, and if reddish juice comes out, it means the meat inside is not completely cooked.

By the way! Marinating helps speed up the process and makes it more likely to come out completely cooked.

We pierce. No juice? Great, the chicken is ready!