Fried chicken legs in yogurt
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1071, total fat 77 G., saturated fats 8 G., proteins 26 G., carbohydrates 72 G., fiber 3 G., cholesterol 167 mg, sodium 1164 mg, sugar 24 G.
Calories 1071, total fat 77 G., saturated fats 8 G., proteins 26 G., carbohydrates 72 G., fiber 3 G., cholesterol 167 mg, sodium 1164 mg, sugar 24 G.
This quicker version of crispy fried chicken uses simple pantry ingredients. Chicken legs are tossed with buttermilk and yellow mustard, giving them a piquant flavor without the need for a long marinade, while a coating of crushed herbed cornflakes provides a pleasant crunch. Serve these fried legs as a main course, with a side dish, or as a beer snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups of sour milk or kefir
- 2 large eggs
- 1/4 cup + 2 tablespoons yellow mustard
- 8 chicken drumsticks (about 1 kg), with skin
- Vegetable oil, for frying
- 3 cups cornflakes, crumbled, 1 1/2 cups total crumbs (about 110 g)
- 1 cup flour
- 2 tsp dried thyme
- 1 teaspoon granulated garlic
- 1/4 cup honey
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Recipes with similar ingredients: chicken drumsticks, mustard, eggs, sour milk, cornflakes, garlic granules, thyme, honey
Cooking the dish according to the recipe:
- Preheat oven to 120°C.
- In a large bowl, combine the sour milk, eggs, and 2 tablespoons of mustard. Add the chicken legs and toss to coat, then set aside.
- Pour 1/2 inch of vegetable oil into a large cast-iron skillet and heat over medium heat until shimmering. Meanwhile, in a shallow baking dish, combine the crushed cornflakes, flour, thyme, granulated garlic, 1 tablespoon salt, and 1/4 teaspoon black pepper; set aside. In a small bowl, combine the honey with the remaining 1/4 cup mustard and set aside.
- Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat thoroughly. Fry the chicken in two batches, turning once, until golden brown and crispy and an internal temperature of 165°F (insert a thermometer away from the bone), about 15 minutes. Reduce the heat if the chicken is browning too quickly.
- Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep the finished chicken in a warm oven while you roast the second batch. Serve immediately with honey mustard.
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