Many of us are forced to eight hours a dayspend at work, and still raise children, play sports and devote some time to hobbies, self-expression or education. Often we do not have time to stand by the stove and harvest various laborious dishes. But sometimes the soul asks for delicious, but the ready-made semi-finished products, alas, are not. That's when the chicken rescues us, or rather, its parted parts. Wings, breasts, shins, quarters ... But today we will learn how to fry a whole leg in a frying pan.
What is this part of the carcass and why?do we take for frying? The leg is a shin with a thigh. In fact, the whole leg without its lowest part, paws. The breast, undoubtedly, is more dietary, but when frying it becomes somewhat dryish. Quarters can be prepared unevenly. Lovers of lean meat can be replaced with ham on the legs or wings. Try to buy not frozen, but chilled poultry. And if you make a choice between broilers and farm chicken, then a lot depends on how you fry. The legs in the pan are better obtained from factory overgrown chicks. Their meat is less dense and well baked from the inside.
First, carefully wash the pieces of chicken.How to fry chicken legs in a frying pan so that they are especially tasty? We must first marinate them. If you put the chicken in the oil in a skillet and sprinkle it with spices and salt, it will be so that the skin will be too sharp, and the flesh is absolutely fresh. Therefore, we must give her time to soak. If you can not wait to sit down to the table, then at least fifteen minutes. But it is best to leave the chicken legs soak for an hour.
Marinades can be very different - from simplemix salt with black pepper to frilly combinations. For example, mayonnaise with garlic. Or mustard with honey. Or spices "For chicken", a little turmeric. Or exotic Indian seasoning "Garam Masala." Also try soaking slices in soy sauce. Marinade will not only soften the meat, but also give the dish the necessary tonality: tender, savory or spicy. This is the main secret of how to fry chicken legs.
But the process of heat treatment depends on yourtaste preferences. Someone likes crispy crust, almost crisp shell. Others prefer a soft soft skin. From this depends on how to fry the chicken legs in a pan. In the first case, at the stage of marinating, it is necessary to lubricate the chicken with vegetable oil. Put a cast iron pan on the fire. When it is hot, put the chicken legs. Fry from both sides on high heat until the desired tan appears. Then pour the sunflower oil, reduce the gas, cover with a lid. It is necessary to turn over with a wooden spatula, and with a fork to try for readiness. If in the place of the puncture appears not a ichor, but a clear juice, it means that the legs are fried.
But if you want to weaken cholesterolattack on your liver, you need to act very differently. Pour some oil into the pan, heat it, and then gently, skin it up, spread the chicken. Five minutes, fry them over medium heat, then turn the spatula over. Reduce the gas and cover with a lid. After a quarter of an hour we turn over a second time, and after another fifteen minutes - the third. If necessary, add oil. For 5-10 minutes until ready, you can add onion rings to the pan. It will give the dish a piquant touch. Well, now you know how to fry chicken legs to make it tasty and unusual.
