Deep Fried Chicken Legs

Deep Fried Chicken Legs – Detailed recipe cooking. Photo of the dish:Christopher Testany Time: 3 hours. 10 min. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For seasoning:

• 1/4 Art. mild chili seasoning with anchovy pepper (blanched)
• 1/4 Art. smoked paprika
• 2 tbsp. l celery salt
• 2 tbsp. l freshly ground white pepper
• 2 tbsp. l ground cumin
• 1.5 tsp garlic powder
• Coarse sea salt

For chicken:

• Coarse salt
• 4 chicken thighs with skin (approximately 700 gr.)
• 4 chicken drumsticks with skin (approximately 450 gr.)
• 950 ml. buttermilk
• 3/4 Art. coconut milk
• 6 cloves of garlic (2 peel and chop, 4 do not peel)
• Vegetable oil, for frying
• 2 – 3 sprigs of rosemary
• 1 3/4 Art. flour
• 1/4 Art. semolina
• 2 tbsp. l corn starch
• 1 tbsp. l freshly ground white pepper

Recipes with similar ingredients: paprika, celery salt, pepper white peas, cumin, garlic powder, chicken thighs, chicken ham, yogurt, coconut milk, garlic, rosemary, flour, semolina, starch, chili seasoning

Recipe preparation:

1. Prepare seasoning: mix chili powder in a bowl, paprika, celery salt, white pepper, cumin, garlic powder and 1.5 tsp salt.
2. Prepare a brine: mix in a large bowl 1 tbsp. salt and 8 tbsp. cold water, dissolve salt in water. Add to brine meat, cover and put in a cold place for 1.5 hours. Upon expiration time to get the meat from the brine and wipe dry.
3. Prepare the marinade: mix the buttermilk in a large bowl, coconut milk, chopped garlic and 1 tbsp. l seasonings. Immerse the meat in the marinade; cover and put in a cold place on night.
4. Prepare deep-frying: remove meat from the refrigerator for 1 hour. before cooking and let it warm to almost room temperature. Half fill a large cast-iron pan vegetable oil; add sprigs of rosemary and whole cloves garlic. Heat the oil at a moderately high temperature, to 180 ° C. If there is no thermometer, the temperature can be checked by throwing it in oil a pinch of flour, the oil should hiss.
5. Prepare a breading mixture: mix on a baking sheet flour, semolina, corn starch and white pepper.
6. Remove the meat from the marinade and shake off the excess. Then roll meat in a breading mixture.
7. To cook meat in two stages: shake off excess meat breading, then carefully immerse in hot oil. Fry, occasionally turning over for 7 minutes. Put the meat on the wire rack, set over a baking sheet and leave for 10 minutes. Remove from oil cloves of garlic and rosemary.
8. Reheat the oil to 180 ° C. Immerse half the meat in hot oil, and continue to fry, another 1 min., until formed crispy golden brown.
9. Put the meat on the wire rack, cool slightly, then sprinkle seasoning. We also recommend making chicken drumsticks in deep-fried.