Servings: 6
Time for preparing: 30 minutes
Preparation time: 5 o'clock
INGREDIENTS:
chicken legs 6 pcs.
kefir 400 ml
wheat flour 200 ml
breadcrumbs 100 ml
hot red pepper (ground) ½ tsp
dried garlic ½ tsp
salt taste
ground black pepper taste
frying oil (vegetable) 300 ml
PREPARATION: +
Rinse the chicken legs and pat dry with paper towels. Place in a deep bowl, season with salt and black pepper. Pour in kefir. Cover the bowl with cling film and refrigerate for 4-5 hours, or overnight.
Stir in flour, red pepper, dried garlic and 1 teaspoon of salt. Pour the breadcrumbs into a separate bowl. Dip each leg first in flour, then in crackers. Shake off excess breadcrumbs.
Heat the vegetable oil in a deep skillet (pour a layer of about 3 cm). Lower the legs and fry until golden brown on both sides for about 10 minutes. Serve with fresh herbs and lemon slices.
Serve hot with vegetable salad or baked potatoes.
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