Chicken legs in a canary's "Chicken in a crust"

Chicken legs in the canary "Chicken in a crust"(6 servings) - a step-by-step culinary recipe.


  1. 6 chicken legs (chicken legs);

For the marinade:

  1. 2 cloves of garlic;
  2. 50 ml of white wine vinegar;
  3. 1 tbsp. l. tomato puree;
  4. 50 ml of sunflower oil;
  5. pinch dried oregano;
  6. a pinch of saffron;
  7. pinch of paprika;
  8. salt;
  9. 1 liter of sunflower oil for frying.

To fill:

  1. 50 ml of white wine vinegar;
  2. 30 ml of sunflower oil;
  3. 1 garlic clove
  4. 1 dry chili pepper;
  5. Pinch of paprika, oregano and salt.


Prepare the marinade:finely grate the garlic, crumble the pepper, mix all the ingredients.

Put the chicken legs cut in half into a container, pour marina into the house, mix, close tightly with a lid and put it in the refrigerator for a day. From time to time, shake the container.

Heat the oil in a pan for deep-fat frying. Lightly dry the chicken from the marinade and put the pieces in boiling oil. Fry, turning from time to time, for 15-20 minutes, depending on the desired degree of rosy. Meanwhile, for pouring, combine all the ingredients in a saucepan and heat.

Put the prepared chicken on paper towels to make the glass excess oil. Transfer to the dish, pour the filling, mix and serve.

Date: 09.10.2018, 08:43 / Views: 82345

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