How to fry a whole leg in a frying pan to make it delicious

Many of us are forced to spend eight hours a day at work, and 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 a delicious, but the convenience stores, 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 it for frying? The leg is a shin with a thigh. In fact, the whole leg without its lowest part, paws. The breast is indisputably more dietary, but it becomes somewhat dry when it is fried. Quarters can be unevenly prepared. Fans of low-fat meat can replace the ham on the shins or wings. Try not to buy a frozen, but a chilled bird. And if you make a choice between broilers and farm chicken, then much depends on how to fry. Legs in a frying pan are best obtained from factory chickens, overgrown. Their meat is less dense and well baked from the inside.

First carefully my chunks of chicken. How to fry a whole leg in a frying pan so that they are especially tasty? We must first marinate them. If you put the chicken in butter on a frying pan and you sprinkle it there with spices and salt, it will come out so that the skin is too sharp, and the flesh is absolutely fresh. Therefore, you need to give her time to soak. If you can not wait to sit down, then at least fifteen minutes. But it is best to leave the whole leg for an hour to soak.

Marinades can be very different - from a simple mixture of salt with black pepper to fanciful combinations. For example, mayonnaise with garlic. Or mustard with honey. Or spices "For chicken", a little turmeric. Or exotic Indian seasoning "Garam masala." Try also to sustain the pieces in soy sauce. Marinade will not only soften the meat, but will also give the dish the right tonality: tender, spicy or spicy. This is the main secret of how it is delicious to fry the whole leg.

But the process of heat treatment itself depends on your taste preferences. Someone likes a crusty crust, an almost crisp shell. Others prefer a soft soft skin. This also determines how to fry the whole leg in a frying pan. In the first case, at the marinating stage, you need to grease the chicken with vegetable oil. Put a cast-iron frying pan on the fire . When she's hot, put the whole leg. Fry on both sides on high heat, until the desired tan appears. Then pour the sunflower oil, reduce the gas, cover. Turn the need for a wooden spatula, and fork to try to readiness. If in the place of the puncture appears not a sugary, but a clear juice, then the whole leg was fried.

But if you want to weaken a cholesteric attack on your liver, you need to act quite differently. In the frying pan pour a little oil, warm it up, and then gently, with the skin up, lay out the chicken. Five minutes fry them over medium heat, then turn over the spatula. We reduce the gas and cover it with a lid. After a quarter of an hour, turn the second time, and after another fifteen minutes - the third. If necessary, we pour oil. For 5-10 minutes until ready, you can add onion rings. He will give the dish a piquant note. Well, now you know how to fry chicken thighs, to get delicious and unusual.