Chicken meat has a universal taste, and therefore there are so many recipes for its preparation that it is sometimes easier to get confused than to choose something suitable. We will share with you the recipe of the classic - chicken in deep-fried, which is preliminarily dipped in a thick paste , but only after it is fried until the appearance of a crispy and golden crust. Three options for making chicken legs in batter are described below.
Chicken legs in battered frying pan
Ingredients:
- flour - 115 g;
- starch - 115 g;
- paprika ground - 1 teaspoon;
- cayenne pepper - 1/2 tsp;
- baking powder - 2 tsp;
- ice water - 465 ml;
- vegetable oil - for frying;
- chicken legs - 1,8 kg.
Preparation
Before you make a claret for chicken legs and start frying a bird, chicken legs can be marinated in any convenient way, or you can simply grate the skin with freshly ground pepper and sea salt. After preparing the bird, grasp the kneading of batter. Combine the flour with the starch and baking powder, add spices and spices, and then pour all the ice water and knead the batter, making sure that there are no lumps left. Dip the chicken in the batter and fry the pieces in the heated vegetable oil in a frying pan.
Chicken legs in cheese batter - recipe
Ingredients:
- flour - 65 g;
- egg - 1 piece;
- milk - 115 ml;
- grated cheese - 55 g;
- chicken legs - 650 g.
Preparation
Put the oil in the brazier to heat, chicken legs and put them aside while mixing batter, the latter will take a minute. Whisk the egg with milk and a generous pinch of salt, then add grated cheese to the milk and sprinkle the flour through the sieve. Dip the dried chicken pieces into ready-made dumplings, allow the excess to drain, and then lower the bird into the preheated oil and cook until browned.
Chicken legs in batter in the oven
The charm of chicken legs in batter is in a delicious crispy crust formed on the surface after deep-frying. A similar effect can be achieved in the oven, although for this purpose a mixture more like a bread pan is useful.
Ingredients:
- crackers - 1 item;
- grated cheese - 35 g;
- egg - 1 piece;
- flour - 25 g;
- milk - 20 ml;
- dried garlic - pinch;
- chicken legs - 450 g.
Preparation
Whisk the milk with the egg and flour, salt the batter, add the dried garlic and dip into it the dried chicken. Roll the chicken pieces in a mixture of crumbled crackers with grated cheese, and then spread the bird on a baking sheet and put it in a preheated oven for 200 minutes for 20 minutes.