Deep-fried chicken

6 servings
2 hours


1. Rub the washed chicken legs with salt and pepper.

2. Preheat the pan with the olive oil, place the legs, fry for 5 minutes on both sides. 3 Clean the garlic, cut each wedge in half, place in the pan to the knife.

4. Add a couple of rosemary twigs to the meat.

5. Cover the legs with water, wait for it to boil and cover the pan. Simmer the chicken 1 hour over low heat with the lid closed.

6. Remove the finished legs from the frying pan.

7. Pour the flour onto a wide plate, put the breadcrumbs into another plate.

8. Whisk the eggs in a separate capacity.

9. Grate Parmesan finely on terk. 10 Roll the chicken legs in flour, then dip well on all sides into an egg, and then roll in breadcrumbs. Sprinkle generously with parmesan, then roll again in breadcrumbs, pressing on the legs so that the crumbs stick tightly 1
1. In Kazan (it may just be a heavy-bottomed saucepan), heat the vegetable oil, it should be boiling. Put the legs in it - cook them for 2 pieces or, if the dishes allow, all together. Readiness can be determined by the crisp. In the process, add rosemarine. 1

2. Put the finished legs on a paper towel (to remove excess oil). Bring the legs to the table hot - as a snack or as a second course with any suitable side dish. Enjoy your meal!