Chicken legs fried with dry spices in a pan

3 servings
40 min

Before frying, the chicken must be prepared. If the chicken is frozen, then it must be thawed at room temperature. Absolutely, any parts of chicken are suitable for frying. Here, orient yourself only based on personal preferences. I will use chicken drumsticks. But if you use a whole chicken, then chop it into pieces. Rinse all pieces of chicken well in running water and dry thoroughly with a paper towel.

For frying, heat a spacious frying pan to hot and pour some vegetable oil into it. Lay out all the chicken pieces and fry over high heat for 3-4 minutes until golden crust appears. If the chicken was poorly dried, then there will be strong splashes in the hot oil. Therefore, do not neglect this step.

Then turn over and fry, just like on the other side. A crust will appear outside, which will preserve all the juices of chicken meat inside the piece. .

After a strong roast, make the heat smaller. Sprinkle the spices on the chicken. You can use a little curry and dried basil.

Sprinkle a little with salt, ground garlic and ground pepper. Cover and leave to fry for 15-20 minutes. During the frying process, flip each piece of chicken a couple of times. When the chicken is ready, the meat begins to get rid of the bones itself. You can also check readiness by piercing it with a sharp knife. Light juice is released from the finished meat. Serve the finished chicken hot. In addition, cut fresh vegetables and make the sauce. Pleasant Appeti