To prepare the batter for the chicken dish, use a bowl into which you break a chicken egg.
Using a whisk (or just the old-fashioned fork), beat the egg.
Immediately add a little salt to the egg mixture.
Next, pour milk into the salted egg mixture. Mix all the introduced components.
Pour the required amount of flour into a separate cup (regular wheat flour is used).
Let’s immediately add a special seasoning that is used when cooking chicken (it’s called “Chicken Seasoning”).
Let's also add salt.
Mix the dry ingredients using a spoon.
By this time, our chicken drumsticks were already defrosted. All that remains is to rinse them and dry them with a paper towel.
Now we “work” with each shin separately. The product must be dipped in the milk-egg mixture (you can even keep the drumstick in the mixture for a little while).
Then you need to roll each drumstick in flour mixed with seasoning.
Place the prepared chicken drumsticks in a frying pan where the oil for frying has already been melted (or heated). Fry the drumsticks in batter on each side, turning occasionally.
Appetizing chicken drumsticks in batter in a frying pan are ready to eat!
A chicken leg is also called a drumstick. This is the lower part of the chickens' leg, which is separated from the thigh. Chicken drumstick is very easy to prepare and has an excellent taste. There's a reason it's one of the most popular dishes in the fast food industry. Dishes made from chicken legs have long been rightfully favorites in the cuisine of many peoples of the world.
Beneficial features
Chicken legs are rich in protein and amino acids necessary for our body. They contain vitamins A, B, C, D, E, K and useful minerals such as iron, phosphorus, calcium, magnesium, potassium, zinc, sodium. Dishes made from chicken drumsticks improve the condition of the nervous and circulatory systems and strengthen the immune system. They are very useful for people who have problems in the reproductive sphere, as they contain a special substance – choline.
Boiled shin without skin is a valuable dietary product for people of any age.
Contraindications
Chicken legs contain a lot of fat, which is located under the skin. Therefore, frequent consumption of this meat increases cholesterol and is not recommended for consumption by overweight people. In addition, this product is contraindicated for those who are allergic to chicken protein.
Product selection
To choose the right quality chicken legs, You need to pay attention to the following signs:
- the color of the fresh product is pale pink, and the subcutaneous fat has a yellowish tint;
- high-quality legs have a dense surface without mucus, compactions, bruises and dents;
- the lower leg is completely covered with skin, on which there are no cuts or cracks;
- first-class products - large legs with well-developed muscles;
- the average weight of one leg is from 100 to 150 grams;
- the surface of the shin should not contain feathers and hemp;
- a quality product does not have any foreign - unpleasant or unnatural - odor;
- There should not be a large amount of frost in frozen meat.
Before you start preparing a dish from this product, It would be a good idea for a novice cook to get acquainted with the useful advice of experienced colleagues.
- Before cooking, chicken legs must be washed and any stumps or fluff remaining on them must be removed, if any. The fluff can simply be scorched over the flame of a gas burner.
- Some dishes require skin as it preserves the juiciness of the meat.
- To add a special taste, the product can be marinated before cooking. Keep in the marinade at room temperature for no more than 60 minutes.
- If you make a batter using ice water, the result will be a delicious crispy crust.
- Remember that chicken drumsticks do not have the same thickness of meat. To avoid spoiling the dish when frying, turn the legs every 3-5 minutes.
- It is recommended to fry the product over low heat.
- After battering, drain meat on paper towels to remove excess fat.
- The best way to cook chicken legs well is by deep frying.
What can you cook from chicken drumsticks?
Chicken legs are easy to boil, stew, bake, fry. They are used to prepare first and second courses, hot appetizers, shish kebab, and stuffed with mushrooms and vegetables. They are included in casseroles, salads, appetizers, and jellied meats. Chicken legs go perfectly with side dishes such as mashed potatoes, porridge, fresh and stewed vegetables, mushrooms, and beans.
The most suitable spices for this meat are turmeric, paprika, curry.
Recipes
Chicken drumsticks in classic batter
In the usual version, the batter consists of eggs, milk and flour. As a result, the dishes are juicy, tender, with a crispy crust. Try preparing this delicious dish using the following recipe.
List of required products:
- chicken legs – 6 pieces;
- chicken egg - 2 pieces;
- milk – 150 milliliters;
- flour – 5 tablespoons;
- sunflower oil – 90 milliliters;
- ready-made spices for chicken – 1 tablespoon;
- salt - to taste.
Cooking method. First we prepare the batter. Break the eggs into a bowl and beat them with a whisk. Add salt. Pour milk and mix everything. Sift the flour and mix in another bowl with the spices. Lightly salt. Then wash and dry the shins. Heat a frying pan, pour in sunflower oil. Dip each leg into the egg mixture, then into the flour mixture and place on a hot frying pan. Fry the drumsticks, turning every 3-5 minutes, until golden brown. Place on a plate lined with paper towel to remove excess fat.
Chicken legs in kefir batter
Try adding kefir to the batter instead of milk. The resulting dish will surprise you with its special taste and softness.
You need to take the following products:
- chicken drumsticks – 6 pcs.;
- chicken egg – 3 pcs.;
- kefir (any fat content) – 60 ml;
- flour – 5 tbsp. spoon;
- sunflower oil – 70 ml;
- a set of spices for chicken meat - to taste;
- salt - to taste.
Preparation.
- Wash and dry the chicken drumsticks.
- Mix the eggs in a bowl with kefir and salt. Beat the resulting mixture with a whisk.
- In another bowl, mix flour, salt and seasonings. Mix thoroughly.
- Dip the legs into kefir batter.
- Heat the frying pan and pour in sunflower oil.
- Transfer the drumsticks to another bowl and roll in flour and spices.
- Place the meat in a hot frying pan and fry, turning often, until golden brown.
- Place on a plate lined with paper towels to remove excess grease.
Chicken legs fries
Deep-frying meat is common in catering establishments. But chicken legs prepared in this way at home are much healthier due to the one-time use of deep frying. Try to surprise your loved ones by preparing this dish using the following recipe.
You will need the following ingredients:
- drumsticks – 6 pcs.;
- chicken egg – 2 pcs.;
- flour – ½ cup;
- breadcrumbs - ½ cup;
- sunflower oil – 120 milliliters;
- ground black pepper – ½ teaspoon;
- ground paprika – ½ teaspoon;
- ground garlic – ½ teaspoon;
- salt - to taste.
The cooking algorithm is as follows:
- boil chicken legs for no more than half an hour;
- place on a plate;
- when the shins have cooled, remove the skin from them;
- For the first layer of breading, mix flour, spices, salt;
- for the second - beat the eggs in a separate bowl;
- for the third layer we prepare breadcrumbs;
- pour the oil into a saucepan (or pan) and heat it;
- bread the drumsticks alternately in flour, eggs and breadcrumbs;
- put them in a saucepan with boiling oil and fry on each side for 5 minutes;
- then place on a paper towel and leave for a few minutes to remove excess fat;
- The legs of fries go perfectly with a side of potatoes.
Chicken drumsticks are a very tasty, filling and inexpensive product. Almost everyone loves tender, soft and juicy meat. Fried chicken drumsticks in batter will delight you and your loved ones with amazing taste and appetizing appearance both on weekdays and on holidays.
To learn how to cook KFC-style chicken legs, watch the following video.
Chicken has a universal taste, and therefore there are so many recipes for its preparation that sometimes it is easier to get confused than to choose something suitable. We will share with you a classic recipe - deep-fried chicken, which is first dipped in thick water and only then fried until crispy and golden brown. We will describe three options for preparing chicken legs in batter below.
Chicken legs in batter in a frying pan
Ingredients:
- flour - 115 g;
- starch - 115 g;
- ground paprika - 1 teaspoon;
- cayenne pepper - 1/2 teaspoon;
- baking powder - 2 teaspoons;
- ice water - 465 ml;
- vegetable oil - for frying;
- chicken legs - 1.8 kg.
Preparation
Before you make the batter for chicken legs and start frying the bird, you can marinate the chicken legs in any convenient way, or you can simply rub the skin with freshly ground pepper and sea salt. After preparing the bird, start mixing the batter. Combine flour with starch and baking powder, add herbs and spices, then pour ice water over everything and knead the batter, making sure that there are no lumps left in it. Dip the chicken into the batter and fry the pieces in heated vegetable oil in a frying pan.
Chicken legs in cheese batter - recipe
Ingredients:
- flour - 65 g;
- egg - 1 pc.;
- milk - 115 ml;
- grated cheese - 55 g;
- chicken legs - 650 g.
Preparation
After putting the oil in the frying pan to heat up, dry the chicken legs and set them aside while you mix the batter, the latter will take mere minutes. Beat the egg with milk and a generous pinch of salt, then add grated cheese to the milk and add the flour passed through a sieve. Dip the dried chicken pieces into the prepared batter, let the excess drip off, and then lower the bird into the heated oil and cook until browned.
The beauty of chicken legs in batter lies in the delicious crispy crust that forms on the surface after deep frying. A similar effect can be achieved in the oven, although for this you will need a mixture more reminiscent of breading.
Ingredients:
Preparation
Whisk the milk with the egg and flour, salt the batter, add dried garlic and dip the dried chicken into it. Roll the chicken pieces in a mixture of crumbled crackers and grated cheese, then place the bird on a baking sheet and place in an oven preheated to 200 degrees for 20 minutes.
step by step recipe with photos
Juicy and satisfying chicken is easily digestible in any form - both kids and older people love it. Fried in batter, it absorbs a minimum of fat, retains its best qualities and a full range of nutrients.
Large shanks of broiler chickens may not cook well, so it would be a good idea to lightly beat them with a mallet. Dry ingredients can burn in a hot frying pan - you should sprinkle them on the drumsticks before placing them in the egg wash.
Chicken drumsticks in batter do not require portioning and make it easier for children to eat. Bright paper curlers will keep your hands clean and give an ordinary dinner a festive touch.
Ingredients
- chicken drumsticks 3 pcs.
- chicken egg 1 pc.
- milk 50 ml
- wheat flour 4 tbsp. l.
- salt 1 tsp.
- ground paprika 0.25 tsp.
- curry 0.25 tsp.
- minced garlic 2-3 pinches
- ground black pepper 0.25 tsp.
- vegetable oil 80-100 g
Preparation
1. Use chilled chicken drumsticks. Place them in a colander, remove any remaining feathers and skins and rinse well with running water. Dry with a paper towel.
2. Break the egg into a deep bowl. Shake to combine the yolk and white.
3. Pour milk at room temperature into the egg and add half a teaspoon of salt. You can add spices to your taste. Stir until smooth.
4. Sift the flour into another small deep container. Add the remaining salt, ground paprika, black pepper, garlic powder, curry. Stir until all spices are evenly distributed throughout the flour mixture.
5. Dip the prepared chicken legs into the egg solution and dip on all sides.
6. Dip in dry ingredients and bread on all sides.
7. Place a deep frying pan with oil over high heat and heat well. Place the breaded drumsticks into the hot oil. Fry for 5-6 minutes in the same mode, turning occasionally so that the legs are browned on all sides.
8. When the drumsticks are browned, turn the heat to low, cover the pan with a lid and fry for another 8-10 minutes until done. Turn over from time to time.
9. Chicken drumsticks in batter are ready. Serve with ketchup or other sauces.
Chicken in batter is prepared in different ways, and the result is always perfect. Wings, legs or fillets turn out tender, rosy and flavorful. To prepare the dish, you just need to determine for yourself the best dough recipe that will help you create an excellent treat.
How to make batter for chicken?
The simplest chicken batter is prepared from three basic ingredients - eggs, flour and milk and supplemented with all kinds of spices. It is responsible for the juiciness of the meat, so during the cooking process you need to monitor its consistency; it should not be very thick or liquid. To make the crust more crispy, the flour is partially replaced with starch.
Ingredients:
- egg – 1 pc.;
- flour – 4 tbsp. l.;
- milk – 100 ml;
- salt pepper;
- starch - 1 tbsp. l.
Preparation
- Beat the egg with milk.
- Salt and add spices.
- Mix flour with starch and gradually add it to the egg-milk mixture, kneading the dough as if it were pancakes.
Chicken breast in batter in a frying pan - recipe
The recipe for chicken breast in batter in a frying pan is very simple. The skin is removed from the breast and separated from the bone, and then the only thing left to do is dip the chicken pieces in batter and fry until golden brown. The delicious dish will be ready in just 20 minutes, taking into account the preparation of the ingredients. You can adjust the size of the meat slices yourself, as long as they are no more than 1 cm thick.
Ingredients:
- fillet – 500 g;
- egg – 1 pc.;
- flour and starch - 2 tbsp each. l.;
- milk – 100 ml;
- salt pepper;
- oil for frying.
Preparation
- Cut the fillet into pieces and add salt.
- Mix eggs with milk, flour and starch, season with salt and pepper.
- Dip each piece in the batter and fry in oil until golden on the sides.
Chicken drumsticks in batter
Cooking chicken legs in batter is not much more difficult than preparing fillets. The meat can be pre-marinated for 20 minutes, coated with salt and pepper. In this case, the batter is prepared using ice water, which promotes the formation of a truly crispy crust. Fry the meat over low heat so that the legs have time to fully cook.
Ingredients:
- drumsticks – 6 pcs.;
- ice water – 200 ml;
- baking powder – 1 tsp;
- mixture of flour and starch - 150 g;
- paprika – 1 tsp;
- salt pepper;
- oil for frying.
Preparation
- Marinate the legs with salt and pepper for 15-20 minutes.
- Mix flour, starch, paprika, salt, add ice water, stir so that there are no lumps.
- Dip the legs into the dough.
- Chicken in batter is fried in a frying pan in oil over low heat until golden brown.
Chicken wings in batter in a frying pan
Chicken wings in batter are the perfect solution for a friendly get-together. They will be a great addition to beer if the dough is made a little hot and spicy. The outer phalanx is cut off from the wings; it often burns during cooking and spoils the final taste of the treat. Before frying, you can sprinkle the meat with breadcrumbs or oatmeal to create a crispy crust.
Ingredients:
- wings – 8 pcs.;
- starch - 3 tbsp. l.;
- flour – 100 g;
- egg – 1 pc.;
- ice water – 100 ml;
- chili flakes – ½ tsp;
- salt, pepper, paprika;
- oat flakes for breading;
- oil for frying.
Preparation
- Season the wings with salt and pepper.
- Make a batter from flour, eggs and water, season with salt, chili, paprika, stir.
- Roll the wings in starch, dip in batter and coat in flakes.
- Chicken in spicy batter is fried on both sides until golden brown.
Chicken fillet in batter in the oven
Chicken in batter in the oven turns out to be very tasty and healthier. This method is good for those who watch their diet, excluding fatty foods from the diet. Replacing wheat flour with oatmeal will help make the dish less high in calories. The pieces will cook very quickly, they will turn out tender and soft with a golden crispy shell.
Ingredients:
- fillet – 700 g;
- egg – 1 pc.;
- sour cream – 2 tbsp. l.;
- oatmeal – 4 tbsp. l.;
- instant oat flakes;
- dried herbs, salt.
Preparation
- Cut the fillet into pieces, 1 cm thick, and add salt.
- Mix sour cream with egg, herbs and salt, add flour, stir.
- Dip the pieces in batter and bread them in flakes.
- Place the fillets on a parchment-lined baking sheet.
- Chicken in flakes and batter is baked for 30 minutes at 180.
Chicken thighs in batter
Chicken thighs in batter, fried in a frying pan, will perfectly complement your lunch meal. They can be served with any side dish, they always come out tasty, tender and very appetizing. To ensure that the meat is completely fried and the batter does not burn, it is fried over low heat. You can make the dough simple or experiment with the composition, adding spices.
Ingredients:
- hips – 4 pcs.;
- egg – 1 pc.;
- flour - 3 tbsp. l.;
- wheat flakes – 1 tbsp. l.;
- milk – 100 ml;
- salt, pepper, paprika, dry herbs;
- oil for frying.
Preparation
- Rinse the thighs, dry, salt and pepper.
- Mix flour, cereal, egg and milk, season with spices, mix well.
- Dip the thighs in the batter and fry over low heat until the sides are golden brown.
Chicken chops in batter with cheese
This chicken chop batter differs from others by adding grated cheese to the base. During frying, it melts and fries, a very crispy crust forms, and the pieces remain tender and juicy. You can use plain hard cheese, but try making the dough with Parmesan. It gives the batter an amazing taste and melts better than other varieties.
Ingredients:
- fillet – 2 pieces;
- egg – 3 pcs.;
- flour – 2 tbsp. l.;
- parmesan – 70 g;
- frying oil;
- salt pepper.
Preparation
- Mix flour with breadcrumbs, beat in eggs, add salt.
- Grate the cheese on a fine grater, add to the dough, mix.
- Cut the fillet into slices, beat a little under the film, add salt and pepper.
- Chicken chops are fried in batter in a frying pan on both sides until golden brown.
Chicken fingers in batter
Chicken fingers are deep-fried; if you do not have a special device, use a saucepan or Dutch oven with a thick bottom. The dish cooks very quickly; you need to constantly monitor the frying so that the pieces do not burn. Crispy chicken batter can be made according to the basic recipe or supplemented with interesting savory ingredients.
Ingredients:
- fillet – 500 g;
- flour – 2 tbsp. l.;
- breadcrumbs - 1 tbsp. l.;
- egg – 1 pc.;
- spicy mustard – 2 tsp;
- mayonnaise – 2 tbsp. l.;
- salt, pepper, dry herbs;
- oil for frying.
Preparation
- Cut the fillet into thin strips and add salt.
- Mix the egg with flour, breadcrumbs, mayonnaise and mustard, season with spices.
- Place the meat into the dough and stir.
- Heat the oil in a deep bowl.
- Drop 4-5 strips into the oil and fry until golden brown.
- Remove the pieces with a slotted spoon and place on a paper towel.
Chicken in sweet batter
Chicken fried in batter can be prepared in a very unusual way. Sweet meat lovers will love this treat. Honey in the dough gives the treat a slight sweetness, and cayenne pepper gives it a special piquancy. Don’t overdo it with the latter; it should only balance the spicy taste of the batter. The dish is ideal as an appetizer with foam, so feel free to prepare a large portion.
Ingredients:
- fillet – 700 g;
- flour and starch - 70 g each;
- egg – 1 pc.;
- ice water – 150 ml;
- honey - 2 tbsp. l;
- cayenne pepper – ½ tsp;
- salt, paprika, dry herbs;
- oil for frying.
Preparation
- Cut the fillet into small pieces and add salt.
- Mix flour, starch, honey, egg and water, season with spices.
- Dip each piece into the dough.
- Chicken in batter is fried in plenty of oil until golden on the sides.
Chicken cutlets in batter
Housewives often end up with cutlets that are a bit dry, so you can not only coat them in breadcrumbs, but also use batter. It will help retain the juice and the products will come out especially tender. To make the cutlets even tastier, make the minced meat yourself by rolling the fillet through a large strainer in a meat grinder, additionally adding lard. Chicken in batter and breadcrumbs will cook very quickly, and the cutlets will remain tasty the next day.
Ingredients:
- fillet – 500 g;
- lard – 200 g;
- onion – 1 pc.;
- dill greens – 20 g;
- garlic – 2 cloves;
- egg – 1 pc.;
- flour – 2 tbsp. l.;
- mayonnaise – 1 tbsp. l.;
- salt, pepper, seasonings;
- breading
Preparation
- Make minced meat from fillet and lard, add finely chopped herbs and pureed garlic, and add salt.
- Mix egg, flour, mayonnaise, salt and spices.
- Form cutlets, dip in batter, and bread in breadcrumbs.
- Fry until the sides are golden brown.
