Forget limp, rubbery chicken! Forget dry, flavorless fries! We’re about to unlock the secret to crunchy, juicy chicken legs so good, they’ll have angels weeping with joy (okay, maybe not that good, but close). This isn’t just any chicken recipe; it’s a game-changer, a kitchen whisperer, a drumstick dance party on your taste buds.
And yes, it’s surprisingly simple. No fancy ingredients, no hours spent slaving over the stove. Just a few clever tricks, a sprinkle of magic (okay, maybe just paprika), and you’ll be the hero of your next dinner party (or, hey, just impress yourself. We won’t judge).
So, ditch the takeout menus and gather around, friends. The crispiest, juiciest chicken of your dreams awaits. Let’s get cookin’!
Crispy and Juicy Chicken Leg with Potatoes Recipe
God, how delicious! Few people know this trick for cooking chicken legs! Favorite food recipes. Do you have chicken drumsticks and don’t know what to cook or how to prepare them? Then this simple yet delicious recipe is perfect for you. Chicken leg with potatoes.
Ingredients
- Chicken thighs
- 1 onion
- 2 medium potatoes
- 1 egg
- Parsley and dill
- Bay leaf
- Salt
- Black pepper
- Paprika
- Turmeric
- Dried garlic
- Italian herbs
- Parmesan cheese (50-60g)
- Breadcrumbs
- 2 eggs
- Vegetable oil
For the sauce:
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 tablespoon olive oil
- Black pepper
- Salt
- Parsley and dill
- 1 clove garlic
Instructions
- Boil the chicken: Place the chicken thighs in a pot with onion, black pepper, bay leaf, salt, and cold water. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until cooked through.
- Boil the potatoes: While the chicken is cooking, wash and boil the potatoes in cold water until tender. Let them cool slightly and then shred them with a fork.
- Make the crust: Combine paprika, turmeric, black pepper, dried garlic, Italian herbs, parsley and dill, Parmesan cheese, egg, and breadcrumbs in a bowl.
- Clean and coat the chicken: Remove the bones from the cooked chicken and dip each piece in the prepared crust mixture.
- Fry the chicken: Heat vegetable oil in a pan or fryer to medium-high heat. Fry the coated chicken pieces until golden brown and crispy on both sides, about 3-4 minutes per side.
- Make the sauce: While the chicken is frying, combine tomato paste, water, olive oil, black pepper, salt, parsley and dill, and minced garlic in a small saucepan. Simmer for a few minutes to thicken slightly.
- Serve: Enjoy the crispy and juicy chicken with the prepared sauce, shredded potatoes, and any other desired side dishes.
Tips:
- For extra crispy chicken, make sure the oil is hot before frying and don’t overcrowd the pan.
- You can adjust the spices to your preference.
- This recipe can also be made with other cuts of chicken, such as breasts or wings.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
