A step-by-step recipe for chicken legs in a pan: selection of products and technology for preparing delicious chicken meat. Video recipes.
Chicken legs in a pan is an appetizing and satisfying poultry dish with a spicy taste and incredibly rich aroma. Its preparation is not time-consuming and requires few simple ingredients. Another advantage is that it is versatile and can be served with any side dish. And even on the festive table everyone will want to taste it, because the chicken turns out to be very attractive.
The main product is, of course, chicken legs. Commercially available, easy to process, quick to prepare and very tasty and healthy. For this recipe, you can take both chilled and frozen products, the taste of the finished dish will not differ much if the initial quality of the meat is high.
A special piquancy when cooking chicken legs in a pan is achieved through the use of bright spices. We definitely recommend taking fresh and dried garlic. These ingredients will create a great scent that is hard to resist. It is also important to add paprika, black ground pepper. Turmeric, in turn, gives a light golden color, and Italian herbs generally improve the taste and smell of the finished chicken meat.
Next, we offer you a recipe for chicken legs in a pan with a photo of each stage for review. The technology described in it will make it possible to cook meat on the bone in such a way that there is an appetizing crust on the outside, and juicy and soft meat inside.
- Caloric content per 100 g - 155 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Chicken legs - 2 pcs. (about 500 g)
- Salt to taste
- Paprika - 0.5 tsp
- Turmeric - 0.5 tsp
- Dry granulated garlic - 1/3 tsp
- A mixture of Italian herbs - 0.5 tsp
- Ground black pepper - to taste
- Fresh garlic - 2 cloves
- Vegetable oil - 3 tablespoons
- Water - 100 ml
Cooking chicken legs step by step in a pan
1. Before cooking chicken legs in a pan, process them. If the product is frozen, then defrost it in any of the ways - in warm water, on a table at room temperature or in a microwave oven using a special defrosting mode. Then we rinse, dry, remove excess fat and skin. With a sharp knife we make incisions to the bone. You do not need to cut it completely. This will allow the pulp to be better saturated with the taste and aroma of the spices, and will also speed up the cooking process.
2. Then, in a separate deep bowl, combine the salt, paprika, turmeric, dry granulated garlic, black pepper and Italian herbs. With the resulting mixture, carefully lubricate the entire surface of the chicken legs. The dry marinade must also be applied to the cuts made with a knife.
3. Before frying the chicken legs in a pan, heat the vegetable oil over high heat. It should be hot so that the outside of the food is quickly fried and covered with a crust that retains its juiciness. Peel the fresh garlic and chop finely with a knife, add it to the pan, without reducing the heat under it. We spread both legs and fry on both sides until golden brown.
4. Bring the water to a boil and fill the legs with it. We keep it on the stove for 3 minutes.
5. Then cover and continue cooking for about 5-7 minutes, turning the meat a couple of times.
6. Remove the lid, reduce heat and bring to readiness within 5-10 minutes. During this time, the water will completely evaporate, but the chicken will remain very juicy inside.
7. First place on a paper towel to remove excess fat and then place on a serving dish. Top with chopped fresh herbs.
8. Fragrant and incredibly tasty chicken legs in a pan are ready! Chicken meat prepared according to this recipe is in harmony with any side dish - rice, buckwheat, millet porridge, boiled potatoes, stewed or fresh vegetables.
See also video recipes:
1. How tasty to fry chicken legs
2. How to fry chicken in a pan
