Fried chicken legs in a pan - a classic way to cook meat. Recipes fried chicken legs in a frying pan with garlic, tomato

Fried chicken legs in a pan - a classic way to cook meat. Recipes fried chicken legs in a frying pan with garlic, tomato

Often, to cook something tasty, you have to stand at the stove for a long time.

But not always there is time and energy.

Here we come to the rescue of chicken legs - affordable and tasty meat.

Chicken legs are cooked quickly, so it will not take long to prepare them.

Fried chicken legs in a pan - the basic principles of cooking

For roasting in a pan, it is better to take the chicken legs of broiler chickens, while it should be chilled rather than frozen. Their meat is baked from the inside faster.

Before cooking the fried chicken legs in a frying pan, they are well washed, cut off all the excess and slightly dried. In order for the chicken cooked in this way to be especially tasty, it must be marinated. If you just salt and pepper the chicken legs directly in the pan, the flesh of the bird will turn out completely fresh. Marinating chicken legs need at least 15 minutes.

Marinade can be anything from a simple mix of black pepper and salt to original combinations. It can be based on mayonnaise, soy sauce or sour cream. You can add honey, mustard, herbs and spices.

Fry chicken legs better on a cast-iron pan. The butter is heated in it, then the legs are laid out and fried on both sides until golden brown appears. After that, the fire is diminished and the chicken legs are cooked under the lid, turning over periodically until ready.

Recipe 1. Fried chicken legs in a frying pan with garlic


six chicken legs;

vegetable oil;

six cloves of garlic;

on a pinch on each ham of salt and black pepper.

Method of preparation

1. Beat the legs thoroughly and lightly dip them with paper towels. If you wish, you can separate the thigh from the lower leg. Put the chicken in a deep bowl and sprinkle with salt and black pepper. Stir and leave to marinate in the refrigerator overnight.

2. Peel the garlic and chop on the finest grater.

3. Heat the cast iron skillet on the stove well, pour a little refined oil and ignite it. Put the chicken legs and fry over moderate heat for five minutes. Then turn the chicken and fry the same amount of time on the other side. So, turning over, fry the chicken until done. Pierce the chicken with a fork, if the ichor does not stand out, then the meat is ready. 4. Turn off the fire. Smear each leg with garlic on both sides. Cover and leave the chicken to reach another ten minutes. Serve with your favorite side dish.

Recipe 2. Fried chicken legs in a frying pan in a cream-tomato sauce


refined vegetable oil;

two chicken legs;


80 g sour cream;

30 grams of ketchup.

Method of preparation

1. Rinse the chicken legs under the tap, lightly dry them with disposable towels and salt.

2. Put a frying pan on the stove, pour in refined oil, heat it well and spread the chicken legs. Roast for five minutes, then turn and cook on the other side as much time.

3. Put the sour cream in a deep cup, add ketchup to it. Stir until smooth. Ketchup can take any, which you prefer.

4. Reduce heat so that the oil does not splash and coat the legs with the sauce. Turn the chicken over and do the same on the other side. Cover the pan with a lid and roast for 20 minutes on the lowest heat. Then turn the chicken legs and continue cooking for another quarter of an hour. Serve the chicken with vegetable or rice garnish and pickles.

Recipe 3. Fried chicken legs in a pan in soy sauce


two chicken legs;

ground black pepper;

90 ml of soy sauce;

sea ​​salt;

refined vegetable oil.

Method of preparation

1. We wash the chicken legs under the tap, dry them with disposable towels and make deep punctures in several places with a sharp knife.

2. Salt mix with black pepper. The resulting mixture is rubbed over the entire surface of the chicken, especially in the places of punctures.

3. In the cast iron skillet pour the oil and put it on the stove to warm up. We spread chicken legs on a red-hot skillet and fry, periodically watering with soy sauce for 10 minutes. Then turn the legs, fry for the same amount of time.

4. Pour soy sauce, cover with a lid, reduce the heat and bring the meat to readiness.

Recipe 4. Fried chicken legs in a pan with rice in soy sauce


three chicken legs;

garlic - 4 slices;

ground pepper and sea salt;

rice - a glass;

soy sauce

Method of preparation 1. Put the chicken legs in a colander and rinse under running water. Strip off all that is superfluous and divide by shin and thigh. Dip each piece of paper and place it in a deep dish.

2. Peel the garlic from the husk and squeeze it through the garlic press.

3. Pickled chicken legs, sprinkle with pepper and add chopped garlic. Pour in soy sauce so that it covers at least two thirds of the chicken. Stir and leave to marinate for at least half an hour.

4. Pour the rice into the strainer and rinse it under running water, stirring with a spoon. Put it in a deep dish and soak it in water.

5. Place a thick thick-walled pan on the stove. Do not add oil. Heat well and place the chicken leg. Pour all the sauce, cover and cook until the sauce is almost all evaporated. Turn chicken legs and fry until golden brown. Pour in half a glass of water and bring the chicken to readiness, covered with a lid. The cooking process will be completed when all the water has evaporated. Transfer the legs to a separate bowl.

6. Drain the rice and send it to the pan, where the meat was cooked. Mix it with the sauce, which remained from roasting chicken, and pour a glass of boiled water. Stir, cover and simmer on low heat for a quarter of an hour. Salt the rice. Put a chicken over it and turn off the heat. Leave the rice with the chicken to infuse for half an hour.

Recipe 5. Fried chicken legs in a pan with cheese


two chicken legs;

60 grams of cheese;

soy sauce;


Method of preparation

1. Defrost chicken legs and wash well under the tap. Cut off all excess and dry with disposable towels. Each leg is lubricated with mustard, trying to put it under the skin. For this it is better to take a sharp mustard.

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

3. Chop the cheese on a fine grater, spread on a plate and set aside.

4. We put a deep frying pan on the fire, pour in some refined oil and spread chicken legs into it. We fry on an intense fire for five minutes, so that the meat grabs a ruddy crust. Then turn and fry the legs on the other side. We turn down the fire and bring to readiness, covered with a lid. Periodically turn over the chicken. Readiness check, puncture the legs with a fork to the bone. If there is no nugget, meat is ready. 5. Open the lid, sprinkle copiously on each ham with cheese chips, close the lid and keep on the fire until the cheese melts.

Recipe 6. Roasted chicken legs in a pan with spicy herbs


two chicken legs;

half a cup of dry white wine;

a third cup of flour;

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

a piece of butter;

half tsp balsamic vinegar;

50 ml of lean refined oil.

Method of preparation

1. Defrost the chicken legs and rinse under running warm water. Carefully remove skin from them. Using a sharp knife, we make through punctures over the entire surface of the chicken leg. Dab chicken with paper napkins and lay out in deep dishes. Salt and season with fragrant herbs, spices and black pepper.

3. In a cup, mix the wine with balsamic vinegar. Fill the mixture with chicken legs and send for half an hour in the fridge. 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. We get the chicken legs from the marinade, dry them with napkins and roll them in a mixture of spices and flour. Shift the breaded chicken legs onto a plate.

6. In a deep, cast-iron frying pan, heat up some vegetable oil and spread chicken legs. Fry for several minutes on high heat until appetizing crust appears. Turn the chicken legs, turn down the fire, cover with a lid and continue to fry. Chicken will fry for 20 minutes, turning every three minutes.

7. In a skillet melt butter. Turn down the fire and add a little flour and spices. Fry just a couple of minutes. Pour in a spoonful of the remaining marinade and mix intensively so that no lumps remain. Gradually pour in the marinade until we get the sauce of the desired consistency. Cook the sauce for about five minutes and turn off the heat. 8. Spread chicken legs on a plate and pour the sauce.

Recipe 7. Fried chicken legs in a pan with garlic sauce


sour cream - half a cup;

ground black pepper;

two legs;

sea ​​salt;

olive oil;

garlic - three slices.

Method of preparation

1. We wash the chicken leg under running water, cut off all the excess and dry it with disposable towels. Salt and pepper. 2. Heat up olive oil in a cast-iron pan and spread chicken legs on it. Fry on an intense fire for three minutes on each side so that the legs are covered with an appetizing crust. Then we twist the fire, and continue cooking under the lid for about 20 minutes, turning the chicken legs, every five minutes.

3. Through the garlic press squeeze the garlic into the bowl, add the sour cream and mix until smooth.

4. Pork ham pour over the sour cream-garlic sauce. Cover and simmer for another five minutes. Serve the chicken with any side dish, vegetables or pickles.

Fried chicken legs in a pan - tips and tricks from the chef

  • If you use frozen chicken legs, then thaw them at room temperature, without the help of a microwave. So the meat will be juicier and softer.
  • Chicken is combined with almost all spices and seasonings, so by combining different ingredients, such as soy sauce, mayonnaise, mustard, sour cream or honey, you can make your own marinade for chicken legs.
  • Make some deep punctures on the surface of the legs. This will allow the meat to marinate better and absorb all the aromas of spices and herbs.
  • Start roasting chicken legs on high heat, so that the meat grabs an appetizing crust. After that, bring the chicken to readiness on a moderate fire. The crust will not allow the meat to lose juices, and it will not turn out dry.
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