Chicken drumstick is one of the most popular chicken parts that millions of consumers around the world buy and cook every day, so in this article we will look at how long and how to cook chicken legs in a pot for garnish and soup so that they turn out soft, juicy and tasty. after cooking.

How long to cook chicken legs?

The cooking time of chicken legs is influenced by the chosen method of their preparation, as well as the quality of the chicken (broilers or rustic). Let us consider in more detail how long it takes to cook chicken legs until cooked in various ways:

• How long to cook chicken legs in a pan? In a saucepan, chicken legs can be cooked in 25-30 minutes after boiling water (if these are purchased broiler chicken legs), or in 35-40 minutes if the drumsticks of a rustic (homemade) chicken.
• How long to cook chicken leg broth? To get a tasty and rich broth, chicken legs need to be cooked for an average of 1 hour.
• How long to cook chicken drumsticks in a slow cooker? In a slow cooker, chicken legs are boiled for 30 minutes in the “Cooking” (“Baking”) mode or 40-45 minutes in the “Steamed” mode.

Having learned how much time to cook chicken drumsticks, we will consider further what sequence they are cooked.

How to cook chicken legs (drumsticks) in a pan?

• Ingredients: chicken drumsticks, water, salt, bay leaf, black peppercorns, allspice.
• Total cooking time: 40 minutes, preparation time: 10 minutes, cooking time: 30 minutes.
• Calories: 141 calories (per 100 grams of product).
• Cuisine: European. Type of dish: meat dish. Servings: 2.

In a saucepan, you can quickly boil chicken drumsticks for any side dish, as well as cook delicious soup broth from them. To make chicken legs juicy and soft after cooking, you should cook them in the following sequence:

• If the drumsticks have been frozen, they must first be thawed at room temperature or in the microwave.
• Next, we carefully examine the legs prepared for cooking so that there are no remnants of feathers on them (if any, we carefully cut them off), after which we thoroughly wash them in cold running water.
• We put the washed and peeled chicken legs in a saucepan and fill it with water so that the water is a few centimeters above the level of the legs and put the pan on a high heat (if the drumsticks need to be cooked for the broth, if not, put them in already boiled water in a saucepan).
• When the water in the pan boils, remove the resulting foam with a spoon, reduce the heat so that the water does not boil much and add salt to taste, seasonings (bay leaves, a few black and allspice peas) and, if desired, one peeled whole onion and carrots (to make the meat more tasty and fragrant).
• After boiling water, cook chicken drumsticks for 30 minutes (if you need to cook the legs as a ready-made dish) or 60 minutes if you need to cook chicken broth from the legs.
• At the end of cooking, we check the shins for readiness (having cut the meat with a knife to the bone, if the meat is white inside and there is no blood, then it is completely cooked).

In conclusion to the article, it can be noted that knowing how to boil chicken legs deliciously, you can quickly cook them for any side dish or cook delicious golden broth from them. We leave our feedback and useful tips on how much to cook chicken legs until cooked in the comments to the article and share it on social networks if it was useful to you.

Chicken meat responds well to any type of heat treatment. It can be boiled, stewed, baked and fried.

Among housewives, chicken drumsticks are very popular. Of all the recipes that do not take much time, housewives opt for shins cooked in a pan.

Depending on the additional ingredients, as well as on the sequence of laying the products, the drumsticks can turn out to be stewed or fried, with a crispy crust or without it at all, fragrant and spicy or almost dietary.

They can be fried using a breading of flour, ground crackers, corn flakes, and also cooked in batter.

Like any meat, drumsticks easily absorb the aroma of various herbs and spices. Therefore, before adding this or that seasoning to them, decide whether you like it and whether it will be superfluous in the dish.

You also need to remember that some spices and seasonings acquire an unpleasant, and sometimes even repulsive aftertaste during frying. For example, such a metamorphosis occurs with garlic. Therefore, make sure that the pieces of garlic, falling into the hot oil, do not overcook. Experienced housewives do this: first they put slices of garlic in the pan, lightly fry it in oil, then remove it. After that, the flavored oil is ready for further use. The same goes for red pepper and coriander. After frying, their taste changes not for the better.

Many housewives are concerned about the question: how long to fry the drumsticks in a pan. It depends on the age of the carcass, the size of the drumsticks themselves, the duration of pickling.

Chicken drumsticks are cooked for about 25-30 minutes, adult chicken drumsticks are best cooked for at least 40 minutes. To make sure the meat is ready, you need to pierce the thickest part of the drumstick. If a clear juice comes out of the puncture, then the meat is completely fried. If the juice is pinkish, and even more so - bloody, then the legs need to be cooked further.

Chicken drumsticks in a pan: in ginger sauce

Ingredients:

• chicken drumsticks - 6 pcs.;
• tomato - 30 g;
• garlic - 3 cloves;
• honey - 40 g;
• salt;
• grated fresh ginger root - 1 tbsp. l.;
• onion - 100 g;
• soy sauce - 20 g;
• sunflower oil - 30 g;
• Red pepper;
• vinegar - 10 ml.

Cooking method

• Wash chicken thighs, pat dry with paper towels. Place in a stainless steel bowl.
• Prepare the sauce in a bowl. Put tomato paste, honey (preferably liquid), pepper, garlic passed through a garlic press. Pour in the vinegar and soy sauce. Mix thoroughly.
• Pour the marinade over the shins. Cover the bowl with cling film and refrigerate for two hours.
• Onion cut into cubes.
• Heat oil in a frying pan. Blot the shins from excess marinade, put in a frying pan. Fry on high heat until golden brown, first one side, then turn over to the other. Put on a plate.
• Sauté the onion in the same pan. Put down your shins.
• Pour in the remaining marinade. Peel the ginger root, grate on a fine grater. Add to meat. Stir. If there is not enough liquid, pour in hot water - it should only slightly cover the bottom.
• Close the pan with a lid, reduce the heat to a minimum. Simmer the drumsticks for 20-25 minutes. Serve with any side dish. But the most successful addition would be friable rice.

Video recipe for the occasion:

Chicken drumsticks in a pan: with onions

Ingredients:

• chicken drumsticks - 6 pcs.;
• onion - 300 g;
• mayonnaise - 50 g;
• black pepper;
• vegetable oil - 30 g;
• seasoning for chicken.

Cooking method

• Wash chicken thighs, pat dry with paper towels. Place in a container. Add mayonnaise, chicken seasoning, pepper. Rub the meat with this marinade. Put in the refrigerator for two hours.
• Cut the onion into thin half rings.
• Put the drumsticks in a frying pan heated with oil. Fry over high heat until golden brown. Add an onion. When it becomes soft, stir. Saute until light yellow. Pour in 100-120 ml of hot water, reduce the heat. Close the pan with a lid. Simmer the shins until done. Serve with mashed potatoes or pasta.

Chicken drumsticks in a pan: fried with garlic

Ingredients:

• chicken drumsticks - 6 pcs.;
• sunflower oil - 40 g;
• salt;
• garlic - 3 cloves;
• black pepper;
• mustard - 1 tbsp. l.

Cooking method

• Wash chicken thighs, pat dry.
• Peel the garlic, rinse, cut lengthwise into several slices.
• Rub the drumsticks with a mixture of salt and pepper.
• On each shin, make several deep punctures, insert pieces of garlic into them. Gently brush with mustard. Leave for half an hour to marinate.
• Heat oil in a frying pan. At maximum heat, fry the drumsticks on all sides until golden brown.
• Turn off the heat, cover the pan with a lid. Continue frying until the meat is fully cooked. To prevent the drumsticks from burning, turn them over to another barrel more often. You can pour in a little hot water - no more than 50 ml.
• Serve with a side dish or salad.

Chicken drumsticks in a pan: in tomato sauce, with vegetables

Ingredients:

• chicken drumsticks - 6 pcs.;
• onion - 150 g;
• carrots - 150 g;
• Bulgarian pepper - 1 pc.;
• tomato paste - 30 g;
• salt;
• sugar - 3 g;
• suneli hops - 1 tsp;
• sunflower oil - 40 g;
• garlic - 3 cloves;
• young greens (parsley, cilantro, dill, basil) - 1 small bunch.

Cooking method

• Wash chicken thighs, pat dry. Grate suneli hops, leave for one hour to marinate.
• Heat the oil in a frying pan, put the meat. Fry over high heat until golden brown. Put on a plate.
• In a frying pan with the remaining oil, put the onion cut into half rings and the carrots chopped into thin strips. Fry until soft.
• Add chopped peppers and minced garlic.
• Put the tomato, salt, sugar. Pour in a glass of water, bring to a boil.
• Dip the drumsticks into the sauce. Close the pan with a lid. Simmer over low heat for about half an hour.
• Cut the greens, put in a pan with meat. Stir. Turn off the fire. Leave for a few minutes with the lid closed so that the meat absorbs the aromas of herbs.

Chicken drumsticks in a pan: in cream

Ingredients:

• chicken drumsticks - 6 pcs.;
• cream - 170 ml;
• black pepper;
• sunflower oil - 40 g;
• dill and parsley - a small bunch.

Cooking method

• Rub the prepared drumsticks with salt and pepper, leave to marinate for 10 minutes.
• Fry them in oil on both sides until golden brown.
• In a bowl, mix cream with chicken seasoning.
• Pour this sauce over the drumsticks. Close the lid, reduce the heat and simmer until the meat is cooked. Sprinkle with herbs.

Chicken drumsticks in a pan: with carrots

Ingredients:

• chicken drumsticks - 6 pcs.;
• paprika - 1 tsp;
• large carrots - 1 pc.;
• salt;
• bay leaf - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 40 g;
• Red pepper;
• coriander - 0.5 tsp

Cooking method

• Wash chicken thighs, pat dry. Sprinkle with red pepper and salt, put in a hot pan and fry until golden brown. Put on a plate.
• Chop the onion into half rings, cut the carrot into strips. Place in skillet and fry in remaining oil. Put the drumsticks, add paprika, bay leaf and coriander. Pour half a glass of water, simmer over low heat under the lid until the meat is soft. Sprinkle with herbs.

Chicken drumsticks in a pan: in an egg

Ingredients:

• chicken drumsticks - 6 pcs.;
• ketchup - 1 tbsp. l.;
• eggs - 2 pcs.;
• seasoning for chicken - 1 tsp;
• vegetable oil - 100 g;
• ground crackers - 4 tbsp. l.

Cooking method

• Wash chicken thighs, pat dry with paper towels.
• Rub them with chicken seasoning, wrap in cling film, and refrigerate for a few hours to marinate.
• Whisk the egg with the ketchup in a bowl.
• Dip the drumsticks first in the egg, then in the breading, then again in the egg. Roll the drumsticks prepared in this way a second time in ground breadcrumbs, put in a frying pan with hot oil.
• Fry the meat over medium heat until golden brown, turning every 5-10 minutes to the other side. Check the readiness of the meat with a chef's needle or a thin knife: transparent juice should flow from the puncture.

Tip: The second breading can be replaced with crushed corn flakes.

Note to the owner

If you are using a liquid marinade, be sure to remove excess moisture with a paper towel before frying. Otherwise, the meat will not be fried, but stewed.

The meat of an adult bird will become softer if you smear it with mustard or wasabi sauce half an hour before frying.

Fry the drumsticks first over high heat, and when they are golden brown, reduce the heat, cover the pan with a lid. Cook until meat is soft.

Sometimes you want to somehow diversify the daily routine of cooking for yourself and your family. Add some peppercorns, make a familiar dish more tasty and interesting. For example, it is difficult to find a person who does not like baked chicken legs, but in their usual form, they can eventually get bored. What can be done with them unusual in such a situation?

Especially for you and to support your home comfort, we have compiled a small selection of recipes for chicken legs with a crispy crust. Many people miss this crunchy appetizing shell during a feast or evening dinner. It would seem that everything is tasty and even beautiful, but something is missing ... Alas, not everyone knows how to cook this appetizing crispy crust so that it is tasty, so that the crust really turns out crispy and so that the chicken meat itself is not dry inside, but as tender and juicy as possible.

It is impossible to think of a more homely and enjoyable dish for a family dinner than oven-baked chicken. Tender meat, crispy crust and appetizing aroma of fried chicken meat - this is what millions of Russian people associate with the warmth of the hearth. Yes, with potatoes, and with a fresh vegetable salad ... And using the tips from our recipes, you can easily cook this dish as if you learned some deep secret from a real chef.

In addition, do not forget that chicken is the most inexpensive and affordable meat, which always has an affordable price and is sold in almost any store, even in small shops where you don’t expect to find much, there will definitely be a chicken, even if frozen. Surprisingly, with its cheapness and incredibly fast cooking speed, the taste of chicken still remains the standard, and many will even gladly refuse a fresh steak at the bar in favor of homemade chicken.

We write recipes for chicken legs here, because it is this part of the chicken that is most convenient to eat and cook in a fragrant, ruddy crispy casing. But we have one good news for you - you can cook absolutely any part according to this recipe. Be it wings, thighs, or even breasts. Another question is that the fillet may turn out to be a bit dry, so it might be worthwhile to dwell on the first three options.

A festive dish and you can cook it for a large company. The table will look very impressive with legs, but if you suddenly want to create a more spectacular table, you can bake a whole chicken according to the same recipes, it will look very attractive, and you can diversify the taste and give the meat juiciness by stuffing this chicken with apples , potatoes or even onions. Or any other vegetables. The only significant difference is that it will take much longer to bake it so that all parts are well baked.

Chicken legs in the oven with a crispy crust with potatoes

Chicken, of course, goes well with any product. Whether it's pasta, any cereal, baked or raw vegetables, just about anything. Therefore, it is rather difficult to explain how this ideal combination for us came about - baked chicken with potatoes. But the union of these products is really fabulous, they seem to convey through themselves all the warmth and love that a person is generally capable of ...

In a word, it is simply impossible to do without this dish in ordinary life. That is why learning how to cook it is, perhaps, the first thing that you should have in terms of learning the culinary arts. And we want to help you with this and tell you how to make this traditional dish perfect.

Ingredients:
chicken drumsticks (or any other parts) - 12 pieces;
potatoes - 10-12 pieces, medium size;
onion - one large onion;
garlic - 3 medium sized cloves;
soy sauce - 2 tablespoons;
olive or other vegetable oil;
natural honey, ideally angelica - 2 tablespoons;
salt, preferably coarse;
spices - Italian herbs, curry seasoning, ready-made seasoning for chicken - your choice can fall on anything;
black pepper - 1 teaspoon;
carrots - 1 piece of medium size.

How to cook?

Step 1. So, first of all, you need to deal with the meat that you are using. It is best, of course, to use chilled meat, because freezing can spoil a lot of things, especially preserving the precious juice inside the meat. So, if you still bought a freeze, defrost the meat slowly at room temperature. If not, just rinse your shins thoroughly. Throw the washed meat in a colander and let the water drain a little.

It is worth mentioning that the presence of the skin is not at all necessary for a crispy crust, the choice of ingredients that we use will create a crispy tasty coating even on open meat, so that the skin can be removed. As you know, she stores a lot of cholesterol in herself, so losing weight ladies are strongly recommended to get rid of her.

Step 2. Now, rinse the vegetables in warm water and start peeling them. In carrots, the peel will need to be completely removed, peeled from onions and garlic. But with potatoes, everything is a little less clear. Of course, you can simply cut off the entire peel with a knife and bake the potatoes like this, but some, for example, are very fond of jacket potatoes, moreover, more vitamins and healthy fiber are preserved this way. In this case, you will only need to go over the vegetables with a hard sponge to remove all the dirt and browning.

Step 3. Marinate the chicken. To do this, mix soy sauce, honey, any spices you use, and vegetable oil in a separate bowl. Add quite a bit of salt there, finely chop one of the garlic cloves and turn it all into a paste. Grate the chicken pieces with the resulting paste, cover with a lid or cling film and leave to marinate for 20 minutes.

Step 4. While the chicken is marinating, you can cut the vegetables. Cut the carrots into medium-sized thin bars so that it evenly gives its juice to the potatoes during the baking process. Cut the potatoes into larger bars or thick circles. Cut the onion in half and cut it into thin half rings, crush the remaining garlic with the flat side of a large kitchen knife and then chop finely.

Step 5. Put all chopped vegetables in a deep bowl, sprinkle with plenty of black pepper, coarse salt and vegetable oil. Then, begin to actively stir the vegetables so that they are completely mixed with each other. Leave for 10 minutes.

Step 6. On a baking sheet or any other large baking dish, lay out a large sheet of foil and level the vegetables at the bottom. On top, spread the chicken pieces as evenly as possible, and pour the liquid from the marinade on top of the vegetables. Wrap the foil so that there is a small passage for air, but in general everything is covered and send the sheet to the oven preheated to 180 degrees.

After about half an hour - 40 minutes, you will need to open the oven and unfold the foil, it is possible to raise the baking sheet to a higher level of the oven so that the chicken and vegetables are browned. Bake for another 20-30 minutes, you will know the readiness of the dish by the maddening aroma that will spread throughout your home.

Bon appetit!

Chicken legs in the oven with a crispy crust with mayonnaise

Indispensable in quick and tasty home cooking is our good old friend - mayonnaise. It is always at hand and very easy to use, and at the same time it always copes wonderfully and very quickly with the task of creating a fragrant crispy crust and a delicate, even slightly creamy taste of products. This time we will try it on chicken legs and be surprised by the magical result.

Ingredients:

Chicken drumsticks (or any other parts) - 8 pieces;
good quality fat mayonnaise - 5 tablespoons;
paprika - 1/2 teaspoon;
garlic - 2 medium cloves;
coarse salt, sea salt - 1/2 teaspoon without a slide;
black pepper - 1/3 teaspoon;

How to cook?

Step 1. If necessary, defrost the meat at room temperature. Depending on your preference, you can carefully remove the skin. Rinse the meat thoroughly in warm water and drain the meat in a colander or on a kitchen towel to get rid of excess liquid.

Step 2 Peel the garlic and wash it. Crush the garlic with a large kitchen knife and finely chop it. In a small bowl, stir together the garlic, mayonnaise, paprika, black pepper, and salt.
Grate the chicken meat with the resulting mixture and leave to marinate at room temperature for about half an hour.

Step 3. Preheat the oven to 180 degrees. In the meantime, put the foil on a baking sheet and evenly distribute the marinated chicken on it, scrape the marinade from the sides of the bowl with a silicone spatula and cover the legs with it on top.

Wrap the drumsticks in foil and put in the oven for 30 minutes, then remove the foil and bake for another 15-20 minutes until crispy and golden brown and great aroma.

Bon appetit!

Breaded chicken legs in the sleeve

Already not so new, but a very convenient way is a sleeve. You can buy it in any supermarket, and it greatly simplifies and speeds up the process of cooking meat. At a minimum, you will not need to rearrange the baking sheet in levels to close and open the foil - due to the fact that the film transmits radiation, the chicken will simultaneously bake evenly and brown at the same time. In addition, the use of this convenient device reduces the cooking time, because all the hot air circulates exclusively within the sleeve itself, which forms pressure and gentle heat that quickly cooks the product and does not allow it to burn. A real find, isn't it?

Many housewives have not yet had time to get acquainted with the sleeve, understand how it works and what to do with it, so we explain to you and confidently repeat - you should start soon, because you probably have something to spend your precious time on, instead of worrying about dinner, standing in the oven. Let's begin!

Ingredients:

Chicken drumsticks - 6 pieces;
chicken egg - 3 pieces;
wheat flour - 5 tablespoons;
breadcrumbs - half a glass;
fat sour cream or mayonnaise - 1 heaping tablespoon;
butter - 100 grams;
salt - 1/3 teaspoon;
spices to your taste.

How to cook?

Step 1 Defrost the chicken if necessary. Rinse the shins thoroughly in warm water and ALWAYS remove the skin, here we not only don’t need it, but it will also interfere a lot - the breading will simply crack. Dry the meat with a kitchen towel, rub with sea salt and spices.

Step 2. Beat the eggs with sour cream or mayonnaise into a dense foam, all the ingredients should be completely mixed and even slightly increased in volume due to the foam. Add some spices and salt to the egg mixture, curry spice is highly recommended, but it's up to you.

Step 3. Put the breadcrumbs in a flat dish, it is better to lay them out a little, because the places where drops of the egg mixture get will begin to clump and hopelessly ruin some of the crackers, and this is not at all good for us, because the dish should still be economical.

Step 4. It is best to keep the egg mixture in a wide, but small bowl, so that the drumsticks fit in there completely and you do not have to scrape the mass from the bottom, because this is very inconvenient. Pour the flour into a separate flat saucer.

Step 5. Now, using a microwave oven or a burner, melt the butter and cool slightly, it should by no means be hot. Brush each leg generously with melted butter, lightly coat in flour, and then immediately dip in the egg mixture. Then, roll the leg in breadcrumbs and lay, without overlapping each other, on a baking sheet lightly greased with the same ghee.

Step 6. In an oven preheated to 180 degrees, send a baking sheet with legs and bake from half an hour to 40 minutes. When saliva begins to flow from the aroma, and the breading is appetizingly browned, you can take out the legs and immediately serve it to the table.

These legs go best with mashed potatoes and some savory sauce to dip them in. Of course, mayonnaise or ketchup are also suitable, but it is better to cook homemade tartar based on sour cream or, for example, cheese sauce.

Households or guests will be delighted and, no doubt, you will be too.

Bon appetit!

Another delicious video recipe for chicken legs in a slow cooker

Chicken legs in soy-honey sauce in a slow cooker

Features of cooking

1. Chicken meat is one of the most budgetary products in our country, so you should not raise the price of dishes with various extra products. It is best to use a ready-made perfect accompaniment - potatoes.

2. To keep the maximum juiciness and tenderness of the dish, it is better to use chilled, never frozen, fresh drumsticks or any other parts of the chicken. Freezing irretrievably squeezes the necessary juices out of the meat, and if this is not a problem when stewing the product, then baking will make such meat dry and tough.

3. If you are in a hurry, and indeed in any other case, give preference to a baking sleeve over an ordinary baking sheet. This is a huge time and energy saver!

4. If you still bake chicken in foil, in no case do not forget to open it 20 minutes before the end of cooking, otherwise there can be no question of any crispy crust.

5. You can successfully marinate chicken in almost any semi-liquid or liquid product, it is highly desirable that it be sour and slightly sweet. Or maybe even a lot. For example, juices and purees from fruits or vegetables, kefir, sour cream or mayonnaise, honey, vegetable oils, lemon juice, honey, and so on and so forth are very suitable. Let yourself dream up and create unique blends. Wine is especially good, but only for holidays or romantic dinners.

6. In fact, creating a crispy crust is very simple. Some housewives do not "bother" at all and simply rub the meat with salt, spices and vegetable or butter, and this, you will be surprised, works flawlessly. In addition, exactly the same marinade can be made for vegetables that you bake with chicken and then the products will cook in a very harmonious combination of flavors.

7. A variety of products can be quite successfully baked with chicken and this will give an unexpected, but undoubtedly very interesting result. For example, you can add mushrooms and carrots, tomatoes, zucchini or bell peppers, large pieces of onion, cauliflower or, by the way, a win-win holiday option - with apple slices to potatoes. The fact is that the acid of apples will soften the meat and give it a light fruity sweetness, and the apples, in turn, will be saturated with meat juice.

The result is breathtaking!

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Chicken is very popular in our country. This product belongs to the budget and provides great opportunities for creating culinary masterpieces. Even an ordinary chicken drumstick in the oven can turn out to be interesting and original in taste.

To get a delicious dish with a beautiful crispy surface, you do not need to spend a lot of time and products. The main thing is to observe the temperature regime and prepare the right marinade.

Ingredients:

• chicken drumstick - 1100 g;
• dried herbs;
• lemon - 1 pc.;
• honey for apples - 2 tbsp. spoons;
• garlic - 3 cloves;
• water - 70 ml;
• honey - 3 tbsp. spoons;
• salt;
• apple - 6 pcs.

Cooking:

1. After washing the chicken parts, place them on a paper towel and pat dry.
2. Squeeze juice from lemon. Mix with honey. Salt. Pass garlic through a press and mix with lemon juice. Mix. Spread the marinade over the chicken pieces and cover with cling film. Put in the refrigerator and leave for three hours.
3. Cut apples. Cut off the bones. Pour honey into water. Mix. Lay the apple slices on a baking sheet. Drizzle with honey liquid. Unfold the shin. Sprinkle with dry herbs.
4. Send to the oven. 170 degree mode. When the product is completely ready, switch the mode to 200 degrees and hold for 7 minutes. Thus, you will achieve the formation of a beautiful, golden crust on the surface.

Cooking with potatoes

Great dinner - chicken drumsticks with potatoes. This dish is easy to prepare after a hard day: minimum effort and maximum taste.

Ingredients:

• drumstick - 950 g;
• mayonnaise - 240 ml;
• salt;
• black pepper;
• potatoes - 1500 g.

Cooking:

1. Pour the mayonnaise over the shin. Salt. Sprinkle with pepper. Mix. If you have time, leave to marinate. If not, start cooking right away.
2. Cut potatoes into slices. Salt. Mix. Lay out on a baking sheet. Paint the surface with mayonnaise in thin strips. Arrange the chicken on top.
3. Send to the oven. Bake for about an hour. 180 degree mode. In the last 10 minutes, switch to 200 degrees in order for a crisp to appear.

Up your sleeve

You can cook chicken drumsticks in a sleeve very tasty. The meat is perfectly cooked, soft and fragrant.

Ingredients:

• chicken drumstick - 750 g;
• mayonnaise - 120 ml;
• garlic - 5 cloves;
• Bulgarian pepper - 2 pcs.;
• salt;
• black pepper;
• mustard - 1 teaspoon.

Cooking:

1. Grate garlic cloves finely. Send the resulting puree to mayonnaise. Add mustard. Salt. Sprinkle with pepper. Mix. Rub the shin with the resulting mixture.
2. Place in sleeve. Cut pepper. Fall asleep in the sleeve. Fasten the edges. On the surface, make a couple of cuts to release steam.
3. Send to the oven. Bake an hour. 190 degree mode.

Chicken thighs with rice in the oven

If there is a desire to have dinner with something hearty and tasty, then this variation will be a salvation.

Ingredients:

• curry - 0.3 tsp;
• chicken drumstick - 900 g;
• turmeric - 0.3 tsp;
• onion - 1 pc.;
• sunflower oil - 2 tbsp. spoons;
• carrot - 3 pcs.;
• black pepper;
• rice - 1 cup;
• boiling water - 2.5 cups;
• salt;
• cumin - 0.1 tsp.

Cooking:

1. Chop up the onion. Grate carrots.
2. Sprinkle the drumsticks with curry. Add turmeric. Salt. Spice up. Stir.
3. Rinse rice grains. We recommend using a long grain variety. It retains a crumbly structure during cooking.
4. Pour oil into a frying pan and add vegetables. Fry. Sprinkle with pepper and salt. Mix.
5. Put the roast on a baking sheet with high edges. Smooth out. Throw out the rice grains. Smooth out. Pour in boiling water. Sprinkle with pepper and salt.
6. Spread out the chicken. Send to the oven (180 degrees). Bake for an hour and a half. During the cooking process, keep an eye on the condition of the rice. If the water is quickly absorbed and the product is dry, add more liquid.

Recipe for baking in foil

A universal cooking option is chicken in foil. The drumstick is tender and juicy.

Ingredients:

• drumstick - 750 g;
• salt;
• carrot - 3 pcs.;
• mayonnaise;
• Bulgarian pepper - 2 pcs.;
• eggplant - 1 pc.;
• pepper.

Cooking:

1. Rub the drumsticks with salt and pepper. Lubricate with mayonnaise.
2. Carrot cut into large pieces. Chop the pepper. Chop the eggplant.
3. Lay carrots on foil. Salt. Cover with bell pepper. Lay out the eggplant. Sprinkle with black pepper. Place shins. Roll up the edges of the foil. Send to bake in the oven. 180 degree mode. Time - 50 minutes.

In sour cream sauce

Delicate sour cream sauce can turn ordinary drumsticks into an incredibly tasty dish that diversifies the diet and serves as a wonderful treat for guests.

Ingredients:

• chicken drumstick - 850 g;
• water - 150 ml;
• salt;
• pepper;
• curry;
• cheese - 230 g;
• sour cream - 600 ml.

Cooking:

1. Salt the sour cream. Sprinkle with pepper. Add curry. Finely grate cheese and send to sour cream. Pour in water and mix.
2. Salt the washed drumsticks and grind. Put in the form. Pour in the prepared sauce. Send to bake. Oven mode 180 degrees. Time - 45 minutes.

In order for the drumstick to have a beautiful crispy crust, increase the oven temperature 10 minutes before the end of cooking.

Chicken drumstick in dough baked in the oven

Ordinary puff pastry will turn the drumstick into an original dish that guests will appreciate.

Ingredients:

• pepper;
• puff pastry - 2 sheets;
• butter - 2 tbsp. spoons;
• cheese - 120 g;
• drumstick - 8 pcs.;
• champignons - 160 g;
• salt;
• onion - 1 pc.

Cooking:

1. Cut the bone from the leg. To do this, pierce the meat next to the bone with a knife from the top to the cartilage. Cut around the pit and pull off the pulp. Then turn out.
2. Chop the onion. Place in skillet with melted butter. Roast. Place mushrooms. Darken 7 minutes. Cool down. Grate cheese. Mix with roast. Salt. Mix.
3. Salt and sprinkle with pepper on all sides. Place a filling in the center of each. Roll out layers of dough and cut. You should get 8 squares. Put a blank in the center of each. Raise the edges of the dough and fasten. Get a bag. Send to bake until golden brown. Oven mode 180 degrees. It will take about an hour.

You can not be afraid of unexpected guests if there are fresh chicken drumsticks in the freezer at home. The recipe in a pan is one of the most common options for their preparation.

Fried legs

Poultry dishes are becoming more and more popular every day. Most people are attracted to them by the speed of preparation and, of course, the unique taste. If you need to make a meat dish in the shortest possible time, then the best thing for this is not the only one in the pan. There are many different ways in which ordinary legs turn into a wonderful snack or a great dinner. What is the best way to cook chicken thighs? The pan recipe can be very simple.

A striking example of this statement is the roasting option, which requires a minimum set of products: for 8 3 cloves of garlic, a little salt, spices, pepper and vegetable oil.

The whole cooking process takes no more than half an hour. For this you need:

1. Rub the washed and dried meat with fine salt, and then lightly sprinkle with pepper and spices.
2. Chop garlic into thin slices.
3. Stuff each piece of meat with them, having previously made several holes in it with a sharp knife.
4. Fry the prepared semi-finished products in a heated pan, periodically turning them in different directions.

15 minutes will be enough to get juicy and tasty chicken drumsticks. The recipe in a pan is good because it makes it possible to have not only fragrant meat, but also a cool one at the exit.

Legs in batter

Additional components allow you to significantly change any recipe. But their choice must be approached very carefully. There is another very interesting option on how to cook chicken drumsticks in a pan. A recipe with a photo will definitely tell you how best to proceed in order to do everything as correctly as possible.

The list of initial ingredients in this case will be longer. For work you will need: for 4 chicken legs 70 milliliters of milk, an egg, salt, 3 tablespoons of flour, some spices and vegetable oil.

Meat should be prepared as follows:

1. First of all, you need to carefully consider the meat. It must certainly be defrosted. In extreme cases, you can use the microwave.
2. Then a batter should be prepared from milk, salt, eggs and flour. Whisk the mixture better with a whisk.
3. In a separate bowl, mix part of the flour with seasoning.
4. Each piece is first held a little in batter, then breaded in flour, and then placed in a pan and fried on all sides. To prevent the product from burning, it must be turned over more often.

The result is excellent chicken drumsticks in a pan. A recipe with a photo makes it possible to control each stage of a simple process.

Breaded chicken

But that's not all that cooking is capable of. For the preparation of many meat dishes, methods such as breading and pre-soaking blanks are quite often used. This allows the product to bake well from the inside, and creates an unusual crisp on the surface.

For example, consider an option for which you may need the following ingredients: 7 legs and a glass of breadcrumbs.

For the marinade: 5 cloves of garlic, salt, a teaspoon of dried oregano, 60 grams of vegetable oil, one and a half teaspoons of paprika and pepper.

In this case, the work will consist of the following steps:

1. Mix finely chopped garlic with the rest of the ingredients and prepare the marinade. The mixture should be allowed to stand for about 20 minutes so that all its ingredients can be saturated with the tastes and aromas of each other.
2. Put the drumsticks in a deep bowl and pour over the prepared marinade, leaving them in this position for a couple of hours.
3. After that, each piece of meat must be rolled in breadcrumbs, and then placed in a pan, pouring the remaining mixture.
4. Fry on all sides until the characteristic color of the crust is formed.

It turns out just excellent drumsticks in a pan. The recipe is good in that it can also be used for baking in the oven. Less oil is required for frying, and the result is the same.

Chinese chicken

Chicken meat is a fairly popular product among different peoples of the world. But the most original ways of preparing it, of course, are among the Chinese. They have a very unusual recipe for cooking chicken drumsticks in a pan. This option will not leave anyone indifferent.

To work, you will need the following products: 4 tablespoons of ketchup, soy sauce, 2 cloves of garlic, a little ground pepper and 2 teaspoons of honey.

The whole process looks like this:

1. First, from the listed components, you need to prepare a fragrant marinade.
2. Soak washed and pre-dried pieces in it for 3 hours.
3. After that, the legs should be put in a pan and fry under the lid for 15 minutes on each side. For this, it is better to use cast iron cookware.

To prepare such a dish, you need to remember one subtlety. Before pickling, the skin must be removed from each leg. So the aromatic composition will be easier to penetrate into the product.