If you want to cook a delicious, but simple and affordable dish for a family lunch or dinner, then chicken stew in sauce is almost perfect. Chicken is much cheaper than pork or beef, not too fatty and is loved by many as a meat in principle. Tender and satisfying, even ruddy legs, even lean chicken breast fillet. Even the wings are excellent stewed. You can choose any part of the chicken carcass and cook it in a stew. Everything will depend only on your taste.

There are also countless options for the sauce in which stewed chicken is cooked. For stewing, tomato sauce, and sour cream, and creamy, and mushroom are suitable. Can be stewed in soy sauce or mustard. I can’t even list at once all the possible options for the sauce in which stewed chicken is cooked. One article is definitely not enough.

Therefore, I propose to get acquainted with a small, but very tasty part of the recipes for stewed chicken and make a choice for yourself. And then feel free to cook a hearty delicious dinner for the whole family. We have already considered, but today we will stew chicken as a dish on its own, and the side dish will be separate and you can choose to your taste.

Chicken stew in tomato sauce

One of the easiest and tastiest ways to cook chicken stew is to make it in tomato sauce. Such a sauce does not require complex ingredients, and the tomato flavor with sourness goes well with chicken meat. For the sauce, you can use tomato paste, fresh tomatoes or canned in their own juice. You can also take the chicken at your discretion, and the breasts and legs will be equally good in tomato sauce.

You will need:

• chicken thighs - 500 gr,
• tomatoes - 2 pcs,
• tomato paste - 2 tablespoons,
• onion - 1 pc,
• butter - 50 gr,
• vegetable oil - 4 tablespoons,
• salt - 1 teaspoon,
• thyme - 1/4 teaspoon,
• black pepper to taste.

Cooking:

1. It is most convenient to cook chicken stewed in sauce in a deep dish with a thick bottom and a mandatory lid. Put a saucepan or frying pan with high sides on the fire and pour vegetable oil. Put a piece of butter there and melt it.

2. Put the tomato paste into the oil and mix thoroughly. Lightly brown the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin can be easily removed. Grind the pulp of tomatoes into a puree. Put tomato puree to tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now put chicken pieces and onions in boiling tomato sauce. Salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the whole onion in the sauce. It will be stewed with chicken and will give the sauce its taste, but at the same time there will be no pieces of onion in the finished dish.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer under the lid over a slightly less than average fire for 35-40 minutes until the chicken is cooked. After 10 minutes of stewing, add thyme or other aromatic herbs that you like to the sauce. Keep simmering.

6. Ready-made chicken stew in tomato sauce goes well with potatoes or rice. But it can also be served as a separate dish.

Enjoy your meal!

Chicken legs stewed in sour cream sauce in a frying pan

It is very easy to cook such a delicious dish as chicken stewed in sour cream. You can choose a side dish to your taste, and you will get a very tasty sour cream sauce, which, like a gravy, can be poured over not only chicken pieces, but also a side dish.

You will need:

• chicken drumsticks - 7-8 pieces,
• onion - 2 pcs,
• flour - 2 tablespoons,
• sour cream - 200 gr,
• garlic - 2 cloves,
• paprika - 1 teaspoon,
• fresh dill - half a bunch,
• chicken broth (optional) - 200 ml,
• salt and pepper to taste.

Cooking:

1. Heat vegetable oil in a large skillet. Put the chicken drumsticks and fry them until golden brown for 20 minutes. Keep turning them from side to side so they cook evenly on all sides. Lightly salt the drumsticks while frying.

2. At the same time, fry the finely chopped onion in vegetable oil in another pan. Fry it over medium heat until the onion pieces become translucent and begin to brown quite a bit. After that, pour flour into the pan, mix everything well and continue to fry already in flour.

3. Fry the onion with flour until the moment when the flour begins to blush. There will also be a pleasant smell of fried flour. The main thing is not to let it burn, so do not make a strong fire.

4. Now gradually pour the broth prepared in advance into the pan with onions and flour. If there is no broth, then you can simply replace it with hot water. After pouring the liquid, continue to stir so that the flour does not stick together into lumps. The future sauce will immediately begin to thicken due to flour, if it becomes too thick, add more liquid until you get the consistency of a good gravy.

5. Lower the heat under the skillet so that the sauce only gurgles slightly and does not actively boil. It's time to add sour cream. Add it to the skillet and stir until it is completely dissolved in the sauce. Let the sauce simmer gently for 2-3 minutes.

6. While the sauce is cooking, add spices to it, squeeze the garlic through a press and salt to taste. Do not forget that the chicken has already been slightly salted.

7. Fried ruddy chicken, which was cooked in another pan, it's time to transfer to the sauce. Put it in a pan with sour cream sauce and cover with a lid. Simmer over low heat for another 15 minutes. Chicken legs are soaked in sauce and wonderful taste of spices.

8. Approximately five minutes before readiness, sprinkle the stewed chicken in sour cream sauce with fresh, finely chopped herbs.

Chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be very tasty. Enjoy your meal!

Chicken fillet stewed in beer and soy sauce - video recipe

And now for some exotics. Although it's not to say that beer is an exotic product, we don't cook chicken in it every day. And as it turns out in vain. Beer, soy sauce, tomato sauce or adjika, a little onion or garlic. stew all this a little and a deliciously delicious chicken dish is ready.

Chicken stewed in a creamy mushroom sauce

Braised chicken is a dish that is very easy to prepare. And it usually takes very little time. Therefore, such a chicken is simply ideal as a quick lunch or dinner when you want something tasty, but time is running out. How relevant this is for working culinary specialists, who simply do not have the strength for masterpieces in the evenings. The chicken stew recipe is one of my favorites. Probably because it reminds me of chicken and mushrooms, which I love so much. If you are also a fan of julienne, then you will definitely like this stewed chicken in a creamy sauce.

You will need:

• chicken fillet - 600 gr,
• champignons - 400 gr,
• onions - 1-2 pieces,
• cream 20% - 200 ml,
• salt, pepper and spices to taste.

Cooking:

1. In a preheated pan with vegetable oil, fry finely chopped onions. It should become soft, translucent and lightly browned.

2. Cut the washed and dried champignons into small pieces. Add to skillet with onions and continue frying. If a lot of liquid comes out of the mushrooms, let it evaporate.

3. Fry the mushrooms until golden brown and taste good. Lightly salt them during the frying process, so they will become tastier.

4. Cut the chicken fillet into small pieces. Then add them to the fried onions and fry all together until the chicken loses its pink color and turns gray. Don't forget to stir constantly.

5. Add a tablespoon of flour to the pan and mix everything well. Flour will thicken our future creamy sauce. Fry just a little until the flour starts to brown.

6. Pour the cream into the pan and immediately reduce the heat to low. Mix everything with cream, add salt and pepper to taste. Now cover with a lid and simmer over very low heat for 10 minutes.

Lift the lid from time to time and stir the chicken in the sauce. After a few minutes, the creamy sauce will begin to thicken and take on a nice creamy color.

If desired, you can add your favorite herbs to this sauce, such as rosemary or Provence, and another clove of garlic. This will make the taste even brighter. But even in the original composition, stewed chicken in a creamy sauce with champignons is very tasty. This is how a wonderful dinner will be prepared. Call everyone to the table while it's hot.

Chicken breast in spicy creamy tomato sauce

If you have already cooked stewed chicken in cream, and cooked chicken in tomato sauce, then it's definitely time to try stewing pieces of your favorite meat in creamy tomato sauce. This is an incredibly tasty combination of soft creamy taste and spicy tomato sourness. Braised chicken in this sauce is simply the most tender. You can cook both chicken breast and other parts, such as thigh fillets, drumsticks or wings.

You will need:

• chicken meat - 500 gr,
• onions - 2 pcs,
• cream - 200 ml,
• tomato paste - 4-5 tablespoons,
• butter - 50 gr,
• garlic - 1-2 cloves,
• turmeric - 1 teaspoon,
• paprika - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• cumin - 1 teaspoon,
• nutmeg - 1 teaspoon,
• salt - 1 teaspoon.

Cooking:

1. Cut the chicken breast into small pieces. If you decide to cook the wings or drumsticks, then they can be left whole. Place the chicken in a bowl and dredge in the black pepper, turmeric and paprika mixture.

2. Heat the pan and melt 25 grams of butter on it. Place the chicken pieces in the oil and fry over high heat until golden brown on all sides. The crust will be very bright due to the turmeric and paprika, which together will give an orange color.

3. In another high-sided pan, fry the onion in the remaining butter. Cut it into small cubes and fry until it becomes soft and browned.

4. Add cumin and nutmeg to the fried onions. Salt a little and stir. Now put in the tomato paste. It must be lightly fried, stirring constantly. Fried pasta changes color and acquires an appetizing smell. this will take approximately 5 minutes.

5. Add cream to the boiling tomato paste. Mix everything and turn off the fire. If the sauce is too thick, you can add 100 mils of hot water. The color of the fragrant sauce will be almost coral.

6. Now put the fried chicken pieces into the pan with the sauce, stir everything and cover with a lid. Simmer covered over medium heat for another 15 minutes.

Homemade chicken drumsticks are not only tasty, but also a budget product. Due to their versatility and good compatibility with other ingredients, they can be prepared in many ways, but they are most delicious when fried. So, how can you fry chicken legs in a pan, and with what additives will they turn out to be the most delicious?

And below is the easiest way to prepare.

For its execution, you need a minimum of ingredients:

• shins themselves;
• breadcrumbs for breading;
• a couple of chicken eggs;
• common salt;
• a mix of peppers and other "chicken" spices;
• vegetable oil.

It is advisable to buy shanks in the market (they will be more meaty and tasty), and use a mixture of butter and vegetable oils for frying.

Prepare the legs as follows:

1. Wash the meat thoroughly, dry with disposable towels.
2. Make a marinade by mixing eggs with a mix of peppers and salt.
3. Marinate the drumsticks in the resulting mixture for at least 2 hours, and it is best to let them stand overnight in the refrigerator.
4. Heat a mixture of butter and vegetable oils in a frying pan.
5. Thoroughly roll the legs in breadcrumbs and fry from one side without a lid until a good dense crust is formed. After that, turn them over on the other side, cover the pan and continue to cook over low heat for about half an hour.

The finished dish is served hot. It will be a great addition to mashed potatoes and vegetable salad.

with crispy crust

For such a dish, you should choose drumsticks with a thick skin, since it is she who is “responsible” for the formation of a crisp.

If the “spare parts” turned out to be from a young bird with delicate thin skin, then the food may turn out to be too dry and tough.

You will need:

• shins themselves;
• salt;
• pepper;
• frying oil.

It is best if the pan for cooking is with a thick bottom and walls. Warming up in such dishes will be more uniform, and the dish will not burn.

Cooking chicken legs with a deliciously crispy crust is very simple as follows:

1. Rinse the meat thoroughly, grease with a mixture of peppers and ordinary salt.
2. In a frying pan, heat a mixture of butter and vegetable oils, it is permissible to use ghee.
3. Fry the blanks from all sides until a light crust forms, cover them and continue processing for another half an hour over low heat.
4. After that, remove the lid, add heat and fry the legs until crispy.

And then send it to the table until it cools down!

How to fry with gravy

This dish goes well with any type of side dish, whether it be buckwheat porridge or small vermicelli. Shanks are prepared quickly and easily.

You will need the following ingredients:

• chicken drumsticks - 5 - 6 pieces;
• one and a half glasses of chicken broth;
• bulb-turnip;
• regular salt, peppers, "chicken" spices.

There are no special secrets in how to fry chicken legs in a pan:

1. Fry the washed legs in oil until an appetizing crust forms.
2. Cut the onion into smaller pieces, add to the pan with the meat. Sprinkle everything with salt, add pepper and simmer a little until the vegetable becomes soft.
3. Introduce warm broth, reduce heat, cover the food with a lid and simmer for up to 30 minutes.

In cooking, you should use the drumsticks along with the skin, since it is thanks to it that the gravy will become thicker and more saturated.

Fried chicken legs in batter

And this is one of the easiest ways to apply. Despite its simplicity, the dish is instantly eaten.

For cooking you will need:

• 5 - 6 chicken legs;
• half a glass of flour;
• half a glass of milk;
• 1 egg;
• a little vegetable oil;
• salt, pepper, any spices - to taste.

Prepare fried chicken legs in batter as follows:

1. Wash the product thoroughly make sure that there are no feather residues on it. Pat dry with napkins or paper towels.
2. Put in a bowl, salt, pepper, add your favorite spices.
3. While the legs are marinating, you need to prepare the batter. To do this, thoroughly mix milk, flour and vegetable oil, beat the egg into the mixture. Beat the resulting mass until smooth with a mixer to get rid of lumps.
4. Dip the legs in batter and fry in a preheated pan in oil until golden brown.
5. After that, reduce the heat to a minimum, cover the food with a lid and cook for half an hour.

Fragrant and tasty dish is served hot.

In sour cream sauce

Such a dish turns out fragrant and tender, with distinct creamy notes. The sauce will be a great addition to any side dish, turning an ordinary dinner into a festive feast.

To prepare the dish, you will need the following components:

• 6 chicken drumsticks;
• half a glass of high-fat sour cream;
• half a glass of warm water;
• 2 - 3 cloves of garlic;
• salt, pepper, favorite spices - to taste;
• frying oil.

Prepare the drumsticks as follows:

1. The meat is thoroughly washed, dried and fried in a pan with oil until golden brown.
2. Sauce is prepared in a separate container: sour cream is mixed with water, spices, salt and pepper, finely chopped garlic is added.
3. The finished filling is added to the fried drumsticks, covered with a lid and stewed over low heat for no more than half an hour.

This dish goes well with creamy mashed potatoes.

With vegetables in tomato sauce

These drumsticks can be eaten as an independent dish, they do not require a side dish. Vegetables can be added at your discretion, each time changing the recipe according to your own taste preferences.

Stock up on the following ingredients:

• 5 - 6 chicken legs;
• 1 large carrot;
• 1 bell pepper;
• 2 large potatoes;
• 1 head of onion;
• 2 cloves of garlic;
• A glass of tomato juice;
• half a glass of water;
• vegetable oil for frying;
• salt, pepper, dry paprika and other spices - to taste.

Prepare legs with vegetables as follows:

1. Prepare the product for frying: resin, remove the remains of feathers, rinse thoroughly and dry.
2. Then fry the legs over high heat in vegetable oil until a crust forms.
3. Cut the vegetables into small pieces, fry with salt in a separate pan until they are slightly browned.
4. After that, add the vegetable mixture to the chicken, pour the mixture of tomato juice and water, pepper and add spices.
5. Cover the dish with a lid and fry the chicken legs over low heat for at least half an hour.

Serve warm.

Chicken legs in a pan in mayonnaise

Here is a delicious and satisfying dish, for the preparation of which only high-quality mayonnaise should be used. This will help to avoid unpleasant aftertaste.

For cooking you will need the following ingredients:

• 6 - 7 chicken legs;
• half a glass of mayonnaise;
• half a glass of water;
• some dried garlic;
• salt pepper;
• spice mix.

The dish is prepared like this:

1. Rinse the meat, marinate in a mixture of mayonnaise, salt, pepper, garlic and seasonings. Leave in the refrigerator for at least half an hour, ideally overnight.
2. Heat a frying pan, add oil and fry the drumsticks until a crust forms.
3. After that, pour water into the legs, reduce the heat and simmer the dish under the lid for no more than half an hour.

The finished dish is served hot in combination with vegetables and a side dish.

Ingredients for the dish:

• 5 - 6 chicken drumsticks;
• 6 tablespoons of soy sauce;
• 3 tablespoons of honey;
• dry garlic, dry sweet paprika, black pepper - to taste;
• frying oil.

Prepare fragrant and tasty drumsticks as follows:

1. Rinse and dry the product.
2. Prepare the marinade: mix honey, soy sauce and spices, pour the drumsticks with the mixture. Let it brew for at least half an hour.
3. Heat a frying pan with a little oil, put the chicken legs in it.
4. Fry the drumsticks until golden brown, reduce the heat, cover and cook for another 25 minutes.

Do not be afraid that honey will make the dish sweet. Its role is the formation of a crispy beautiful crust, as well as enhancing the taste of soy sauce.

Delicious recipe with garlic

A simple and tasty dish that is prepared quickly and eaten even faster. It takes a minimum of time and ingredients to prepare it, and the result is excellent.

You will need the following components:

• 6 large chicken legs;
• 4 - 5 heads of garlic;
• salt, pepper - to taste;
• frying oil.

Preparing the drumsticks is very easy:

1. Rinse the meat, dry with a paper towel.
2. In a separate bowl, mix finely chopped garlic, salt and pepper.
3. Gently rub the shins with the resulting mixture, put in the refrigerator for infusion for at least half an hour.
4. Heat the oil in a frying pan, fry the legs on both sides. After that, reduce the heat, cover the food with a lid and simmer for no more than half an hour until soft.

This dish goes well with tomato-cucumber salad and fried potatoes.

Thanks to their simplicity and subtle taste, chicken drumsticks can be cooked with new ingredients each time, while achieving dishes that are different from each other. The main thing is not to overexpose the meat in the pan, otherwise it will be tough and overdried.

Chicken meat responds well to any type of heat treatment. It can be boiled, stewed, baked and fried.

Among housewives, chicken drumsticks are very popular. Of all the recipes that do not take much time, housewives opt for shins cooked in a pan.

Depending on the additional ingredients, as well as on the sequence of laying the products, the drumsticks can turn out to be stewed or fried, with a crispy crust or without it at all, fragrant and spicy or almost dietary.

They can be fried using a breading of flour, ground crackers, corn flakes, and also cooked in batter.

Like any meat, drumsticks easily absorb the aroma of various herbs and spices. Therefore, before adding this or that seasoning to them, decide whether you like it and whether it will be superfluous in the dish.

You also need to remember that some spices and seasonings acquire an unpleasant, and sometimes even repulsive aftertaste during frying. For example, such a metamorphosis occurs with garlic. Therefore, make sure that the pieces of garlic, falling into the hot oil, do not overcook. Experienced housewives do this: first they put slices of garlic in the pan, lightly fry it in oil, then remove it. After that, the flavored oil is ready for further use. The same goes for red pepper and coriander. After frying, their taste changes not for the better.

Many housewives are concerned about the question: how long to fry the drumsticks in a pan. It depends on the age of the carcass, the size of the drumsticks themselves, the duration of pickling.

Chicken drumsticks are cooked for about 25-30 minutes, adult chicken drumsticks are best cooked for at least 40 minutes. To make sure the meat is ready, you need to pierce the thickest part of the drumstick. If a clear juice comes out of the puncture, then the meat is completely fried. If the juice is pinkish, and even more so - bloody, then the legs need to be cooked further.

Chicken drumsticks in a pan: in ginger sauce

Ingredients:

• chicken drumsticks - 6 pcs.;
• tomato - 30 g;
• garlic - 3 cloves;
• honey - 40 g;
• salt;
• grated fresh ginger root - 1 tbsp. l.;
• onion - 100 g;
• soy sauce - 20 g;
• sunflower oil - 30 g;
• Red pepper;
• vinegar - 10 ml.

Cooking method

• Wash chicken thighs, pat dry with paper towels. Place in a stainless steel bowl.
• Prepare the sauce in a bowl. Put tomato paste, honey (preferably liquid), pepper, garlic passed through a garlic press. Pour in the vinegar and soy sauce. Mix thoroughly.
• Pour the marinade over the shins. Cover the bowl with cling film and refrigerate for two hours.
• Onion cut into cubes.
• Heat oil in a frying pan. Blot the shins from excess marinade, put in a frying pan. Fry on high heat until golden brown, first one side, then turn over to the other. Put on a plate.
• Sauté the onion in the same pan. Put down your shins.
• Pour in the remaining marinade. Peel the ginger root, grate on a fine grater. Add to meat. Stir. If there is not enough liquid, pour in hot water - it should only slightly cover the bottom.
• Close the pan with a lid, reduce the heat to a minimum. Simmer the drumsticks for 20-25 minutes. Serve with any side dish. But the most successful addition would be friable rice.

Chicken drumsticks in a pan: with onions

Ingredients:

• chicken drumsticks - 6 pcs.;
• onion - 300 g;
• mayonnaise - 50 g;
• black pepper;
• vegetable oil - 30 g;
• seasoning for chicken.

Cooking method

• Wash chicken thighs, pat dry with paper towels. Place in a container. Add mayonnaise, chicken seasoning, pepper. Rub the meat with this marinade. Put in the refrigerator for two hours.
• Cut the onion into thin half rings.
• Put the drumsticks in a frying pan heated with oil. Fry over high heat until golden brown. Add an onion. When it becomes soft, stir. Saute until light yellow. Pour in 100-120 ml of hot water, reduce the heat. Close the pan with a lid. Simmer the shins until done. Serve with mashed potatoes or pasta.

Chicken drumsticks in a pan: fried with garlic

Ingredients:

• chicken drumsticks - 6 pcs.;
• sunflower oil - 40 g;
• salt;
• garlic - 3 cloves;
• black pepper;
• mustard - 1 tbsp. l.

Cooking method

• Wash chicken thighs, pat dry.
• Peel the garlic, rinse, cut lengthwise into several slices.
• Rub the drumsticks with a mixture of salt and pepper.
• On each shin, make several deep punctures, insert pieces of garlic into them. Gently brush with mustard. Leave for half an hour to marinate.
• Heat oil in a frying pan. At maximum heat, fry the drumsticks on all sides until golden brown.
• Turn off the heat, cover the pan with a lid. Continue frying until the meat is fully cooked. To prevent the shins from burning, turn them over to another barrel more often. You can pour in a little hot water - no more than 50 ml.
• Serve with a side dish or salad.

Chicken drumsticks in a pan: in tomato sauce, with vegetables

Ingredients:

• chicken drumsticks - 6 pcs.;
• onion - 150 g;
• carrots - 150 g;
• Bulgarian pepper - 1 pc.;
• tomato paste - 30 g;
• salt;
• sugar - 3 g;
• suneli hops - 1 tsp;
• sunflower oil - 40 g;
• garlic - 3 cloves;
• young greens (parsley, cilantro, dill, basil) - 1 small bunch.

Cooking method

• Wash chicken thighs, pat dry. Grate suneli hops, leave for one hour to marinate.
• Heat the oil in a frying pan, put the meat. Fry over high heat until golden brown. Put on a plate.
• In a frying pan with the remaining oil, put the onion cut into half rings and the carrots chopped into thin strips. Fry until soft.
• Add chopped peppers and minced garlic.
• Put the tomato, salt, sugar. Pour in a glass of water, bring to a boil.
• Dip the drumsticks into the sauce. Close the pan with a lid. Simmer over low heat for about half an hour.
• Cut the greens, put in a pan with meat. Stir. Turn off the fire. Leave for a few minutes with the lid closed so that the meat absorbs the aromas of herbs.

Chicken drumsticks in a pan: in cream

Ingredients:

• chicken drumsticks - 6 pcs.;
• cream - 170 ml;
• black pepper;
• sunflower oil - 40 g;
• dill and parsley - a small bunch.

Cooking method

• Rub the prepared drumsticks with salt and pepper, leave to marinate for 10 minutes.
• Fry them in oil on both sides until golden brown.
• In a bowl, mix cream with chicken seasoning.
• Pour this sauce over the drumsticks. Close the lid, reduce the heat and simmer until the meat is cooked. Sprinkle with herbs.

Chicken drumsticks in a pan: with carrots

Ingredients:

• chicken drumsticks - 6 pcs.;
• paprika - 1 tsp;
• large carrots - 1 pc.;
• salt;
• bay leaf - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 40 g;
• Red pepper;
• coriander - 0.5 tsp

Cooking method

• Wash chicken thighs, pat dry. Sprinkle with red pepper and salt, put in a hot pan and fry until golden brown. Put on a plate.
• Chop the onion into half rings, cut the carrot into strips. Place in skillet and fry in remaining oil. Put the drumsticks, add paprika, bay leaf and coriander. Pour half a glass of water, simmer over low heat under the lid until the meat is soft. Sprinkle with herbs.

Chicken drumsticks in a pan: in an egg

Ingredients:

• chicken drumsticks - 6 pcs.;
• ketchup - 1 tbsp. l.;
• eggs - 2 pcs.;
• seasoning for chicken - 1 tsp;
• vegetable oil - 100 g;
• ground crackers - 4 tbsp. l.

Cooking method

• Wash chicken thighs, pat dry with paper towels.
• Rub them with chicken seasoning, wrap in cling film, and refrigerate for a few hours to marinate.
• Whisk the egg with the ketchup in a bowl.
• Dip the drumsticks first in the egg, then in the breading, then again in the egg. Roll the drumsticks prepared in this way a second time in ground breadcrumbs, put in a frying pan with hot oil.
• Fry the meat over medium heat until golden brown, turning every 5-10 minutes to the other side. Check the readiness of the meat with a chef's needle or a thin knife: transparent juice should flow from the puncture.

Tip: The second breading can be replaced with crushed corn flakes.

Note to the owner

If you are using a liquid marinade, be sure to remove excess moisture with a paper towel before frying. Otherwise, the meat will not be fried, but stewed.

The meat of an adult bird will become softer if you smear it with mustard or wasabi sauce half an hour before frying.

Fry the drumsticks first over high heat, and when they are golden brown, reduce the heat, cover the pan with a lid. Cook until meat is soft.

My dad instilled in me a love of cooking. Every time he makes his culinary masterpiece, the kitchen is filled with a fabulous atmosphere. He accompanies all his actions with a fascinating explanation. Tells about what ingredients are needed, in what order to add them, how much to sauté vegetables. At the end of this "fairy tale" each listener will have a "delicious" ending - a fragrant dish.

I love listening to my dad's fascinating stories. It happens that you sit and listen and it seems as if you are floating along the river. Smoothly, slowly ... Here is such a storyteller for me 🙂

When I was little, I was with my dad all the time. Cleaned vegetables, washed dishes. Therefore, he was always clean and everything was washed. I also contributed 🙂

My dad is a mushroom lover 🙂

What's Special About Dad's Recipe

• First, the gravy. In most dishes, the sauce is prepared separately from the chicken. And in this recipe, gravy is a kind of “continuation”. I cook the legs first, and then I use some of the remaining oil to make gravy. Therefore, the sauce is very tasty. And it has a special texture.
• Secondly, chicken. I already wrote tips for choosing chicken in the article “how to fry chicken legs in a pan”. I just want to remind you of some of the recommendations. Pay attention to the color and smell of chicken legs. Fresh drumsticks are distinguished by a thin, uniform skin, without bruising and dents. Slightly press your finger on the leg in its most fleshy part. If the legs are fresh, the dent will quickly straighten out, and the stale footprint will remain for a long time.
• Thirdly, vegetable oil. I take quite a bit of it. I see no reason to pour more than necessary. Pour in enough oil so that its layer is about 3 - 5 mm from the bottom of the pan. After frying the legs, brown crispy pieces remain in the oil. I don't remove them: it's tastier that way. If you don’t like such a “bonus”, carefully remove the “crunchies” with a spoon. But we do not need excess oil. Therefore, remove the excess, leaving only one tablespoon of fat.

And yet, in the gravy, it is important to combine all the ingredients well. There should not be a single lump in the sauce. To achieve this result, you will have to work hard, whipping the mass with a fork or whisk. Here is such a physical education minute 🙂 As a result, the mixed components should form a homogeneous paste.

• Chicken legs, and dad cooks the sauce itself only in a cast-iron skillet. I've tried cooking crispy legs in another pan. They turn out a little different. Therefore, I also try to make such dishes in a cast-iron pan. But, the choice is yours. In any case, do not use cheap thin pans.
• Sometimes dad uses lard (this is rendered lard) to fry chicken drumsticks. This makes the chicken even crispier and more tender. I fry chicken meat in vegetable oil. If you experiment, be sure to write about it in the reviews.

And now here is the recipe for crispy chicken legs with pale white gravy. Be sure to cook this dish. Its divine aroma will captivate you, and its incredible taste will charm you from the first bite. Don't forget to write a review for this dish 🙂

And in order not to miss a new recipe, do not forget, friends, subscribe to blog updates. Everything interesting is yet to come. I tell you: "See you again, my dear cooks"!

Ingredients

4-6 servings 45 min. Weight of the finished dish: 1200 gr.

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Step by step recipe

Step 1. Pour 80 g of flour into a shallow bowl and mix it with pepper. This is our bread mix.

Step 2 Rinse the chicken legs well and pat dry with paper towels. Cut into shins and thighs. Dip each piece of chicken in the breadcrumb mixture and gently pat in any leftovers. The mixture left after breading can be used to make the sauce. Products must be spent carefully and wisely. Remember how they taught at school: every crumb in the palm of your hand? :)

Step 3 Place the pan on a high heat. After that, pour vegetable oil into a bowl (layer 3 - 5 mm) and heat it. Gently place the chicken legs in the hot oil (they should be skin side down). Cook until browned, about 1-2 minutes. Then use tongs to turn the meat over to the other side. And fry until golden brown.

Step 4 Then close the pot with a lid and simmer the chicken for a couple of minutes. Then remove the lid and fry the legs again on both sides. This will take you a little over 5 minutes.

Step 6 Drain some of the oil from the pan, leaving about 1 tbsp. l. and return the pot to the stove. You can remove the crispy pieces left after the chicken (I do not remove). Reduce the heat (it should be less than medium).

Step 7 Add to bowl 2 tbsp. l. butter. When it melts, add 2 tbsp. l. breadcrumbs (flour + spices) or just flour. Instead of butter, you can use the remaining vegetable oil. To prevent lumps from forming, immediately mix everything well. The result should be a homogeneous pasty mass.

Step 8 Add milk and mix everything well. Boil the sauce for about 3 minutes. Salt and pepper the finished gravy (if necessary). My dad really likes the gravy to be “with pepper”, so be sure to add ground pepper.

Step 9 All is ready. Arrange the crispy chicken legs on serving plates and top them with the white sauce. Serve this dish with steamed vegetables or salad.

Good day, my dear cooks! If you want to cook something quickly and more satisfying and tastier - cook the legs. Fried chicken legs are a great option for a hearty lunch or dinner. And they are very easy to prepare. I will teach you how to fry the chicken legs in a pan so that it turns out divinely delicious.

Useful properties of chicken legs

The calorie content of the legs is 158 kcal per 100 g of the product. It contains 16.8 g of protein and 10.2 g of fat. Moreover, most fat is found in the skin of the legs.

This product contains the following vitamins: A, B, C, PP, K, D, E and others. In addition, there is magnesium, sodium, potassium, phosphorus, iron, calcium and other valuable elements. Legs are rich in fatty saturated as well as unsaturated acids.

The consumption of chicken legs allows you to replenish the body with a vitamin-mineral complex. So, such a product is not only tasty, but also useful.

How to choose the right leg

The taste of the prepared dish depends on the quality of the products used. Therefore, pay special attention to the choice of chicken legs.

There are several aspects to highlight here:

• Product appearance. The skin of the leg should be even, without bruises, spots and any damage.
• Smell. If the offered product is fresh, it smells practically nothing. But the smell of the legs of "pterosaurs" (even frozen ones) you immediately learn. You definitely can't confuse this with anything.
• Storage conditions. Never buy chicken legs that are on top of the counter, and not in the refrigerator. At best, they will be dry. But the worst option is dangerous. Harmful bacteria can develop here - eating such a product (even fried) is fraught with serious problems.
• Marking. The packaging must contain information about the manufacturer of the product and expiration dates.

How long to fry chicken legs in a pan

Put the prepared chicken legs in a frying pan, warmed up and filled with hot vegetable oil. Fry each side for 10 minutes. Do not cover the bowl with a lid. Fire should be medium. Then we cover the container with a lid and, reducing the heat to low, cook for another 10-12 minutes. Remember to turn the chicken legs regularly, otherwise they will burn. It is necessary to achieve a uniform golden hue.

And here, my friends, and "delicious" recipes. It's very easy to cook with them. Catch!

How to fry chicken legs in a pan with gravy

To prepare this dish, take:

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

We cut each washed and dried leg in half (that is, we get a thigh and a drumstick). Put the meat in a bowl, pepper and salt the product. Then we add crushed on a garlic press, or finely chopped, garlic and mayonnaise. Mix well all the ingredients. Cover the top of the bowl with cling film. And then we send it to the refrigerator for at least an hour (or longer).

After, each piece is breaded in flour and fry in a pan until golden brown. You don't have to keep it long. Because then we put the fried pieces in a deep frying pan or pan with a thick bottom. Top with flour diluted in water (a couple of tablespoons of flour + 250 ml of water). Add chopped herbs and parsley. Simmer over very low heat until done.

The legs prepared according to this recipe are served hot with mashed potatoes, boiled rice or other side dishes. Do not forget the side dish and pour the meat on top with plenty of gravy.

You can also serve chicken legs with walnut sauce or with mango and chili sauce. Or you can baste these pieces with fennel mint sauce. I found an interesting video with recipes for different gravies

How to fry chicken legs in a pan with a crust

To get a fragrant crisp, you need:

• 2-3 pieces of chicken thighs (this is about 1-1.2 kilos);
• medium lemon;
• a couple of cloves of garlic;
• 70-80 ml of soy sauce;
• 10 grams of honey;
• 50-60 ml of vegetable oil;
• freshly ground black pepper + spices (to taste).

We wash the chicken legs, dry them and divide them into thighs and drumsticks. We prepare the marinade - mix soy sauce with honey, pepper, lemon juice and chopped garlic. Lubricate the meat with this aromatic composition and refrigerate for an hour. There is no need to add salt, because soy sauce already contains it.

Now we heat the pan, pour oil into it and warm it up. Carefully place the pieces in a bowl. Try not to let them touch each other. And besides, the meat must be laid out so that the skin is on top. Once the bottom side is browned, flip the pieces over to the other side. Further, such chicken legs should be cooked on fire with minimal power, periodically turning the pieces over.

You will be interested: 6 options for making an omelet in the microwave - cooking secrets and detailed recipes with photos

It will turn out incredibly tasty. And this scent! I can't, I'm already drooling

Fried chicken legs in mayonnaise

Prepare these ingredients:

• 3 pieces of legs or 6 chicken drumsticks;
• about 100 ml of mayonnaise;
• salt + spices (to taste);
• 5-6 cloves of garlic;
• vegetable oil for frying.

Wash and dry the meat. If chicken legs are used, they need to be cut in half (separate the drumstick from the thigh). Mix salt and spices in a small bowl. And then we rub the chicken with this fragrant mixture. We leave the meat for a quarter of an hour so that it is well saturated with spices and salt.

Grind the garlic on a garlic press and mix with mayonnaise. Brush the chicken generously with this mixture. Then the dish, where the meat is located, is covered with cling film on top and sent for an hour in the refrigerator.

Next, send the marinated pieces into the hot oil in a pan. Cooking should be done on medium heat. During frying, I advise you to turn the chicken 5-6 times. This will cook the meat evenly on all sides. Serve this yummy with mashed potatoes, fresh vegetables, or another side dish of your choice.

How to cook chicken legs in a skillet with grape leaves

• 2 pcs. chicken legs;
• 50 gr fresh grape leaves;
• salt;
• 200 ml of water;
• 30 gr vegetable oil;
• 2 pcs. onion;
• 150 ml red semi-sweet wine;
• parsley greens.

Wash and dry the chicken legs, then cut them. You should get a separate drumstick and thigh, divided into 2 pieces. We cut off the stalks of grape leaves. Pour water into a deep frying pan and heat it up.

Next, place each piece of meat in a grape leaf and wrap it with natural twine. Put chicken into boiling water. We add on top. And, reducing the flame to a small one, cook the meat with the lid closed for about 25 minutes.

Pour oil into a clean frying pan, heat it up. Put the peeled and cut into half rings onion here. And fry it until golden brown. Then we transfer this onion mass to a bowl with chicken legs, pour wine here and put the container on a small fire. Cooking for about a quarter of an hour. Next, salt the dish, add the sauce and continue to simmer for about 5 minutes.

Then we remove the twine. We spread the finished legs on a flat plate and pour plenty of wine and onion sauce on top. Also sprinkle with chopped herbs. I advise you to serve this divinely delicious dish with boiled pasta.

How to fry chicken legs in a pan with curry sauce

To prepare this dish, take:

• 8 legs
• 20 gr butter;
• 1 medium head of onion;
• 0.5 tsp cumin, ground coriander and cinnamon;
• 1 tsp Sahara:
• 4-5 cloves of garlic;
• ½ chili pepper (optional)
• 10 g ground ginger root (or grated);
• 1 glass of water;

Finely chop the peeled onion. In a deep frying pan, fry the onion in vegetable oil and butter for 4-5 minutes. Do not bring to a strong frying, you just need it to soften.

Then place the washed and dried legs in this container. Do not remove the skin from the chicken - it will turn out tastier with it. Fry each side for approximately 5 minutes. At this stage, the flame of the fire should be slightly above average. The main thing - make sure that the meat does not burn.

Then reduce the flame to a small one and, having covered the dish with a lid, bring the chicken to readiness. Remove the legs from the pan and place on a flat plate.

Add all the spices to the pan where the legs were cooked. Just be careful with hot peppers. If you do not like spicy, reduce its amount by half, or even three times. Pour water into a bowl and boil the gravy for 5-7 minutes, no more. Then add garlic crushed on a garlic press to the sauce and cook it for about 10 more minutes.

Serve the roasted legs hot with a spicy dipping sauce. As a side dish, boiled rice or mashed potatoes would be an excellent option.

Vkusnofty

To make the chicken juicy and fragrant, marinate the product before cooking it. And then leave it for an hour in the refrigerator.

To determine the readiness of the legs - pierce the chicken with a knife. If a reddish juice stands out, the meat is still damp. A clear juice indicates the readiness of the dish.

But the maximum shelf life of fried legs in the refrigerator is 3 days. I just think that this delicacy will not last even for 1 day

And something tells me that you have a secret of your own. Do you know a special recipe for how to cook chicken legs. Be sure to write, friends, this step-by-step recipe in the comments. I look forward to. And subscribe to updates - I will tell you a lot of interesting things. But for now I say goodbye to you: until we meet again, my dear gourmets!