Chicken leg (drumstick) is a very tasty part of the bird's body. I remember that in my childhood, when chickens were most often sold not cut, that is, whole, and not for parts, chicken legs were always given to children. For adults - breasts (because the wing is also children's food).
If in a cafe they took chicken tobacco (and it was most often served in quarters), then the part with a leg (to which the thigh was attached) was considered the most delicious.
By the way: it would seem that chicken thighs and chicken legs are equivalent, but the meat on them is still different, the leg (drumstick) is denser, and the thigh is more delicate and fatter.
I noticed that now, when chickens on the shelves are mostly presented in disassembled form, drumsticks are more popular than thighs.
Not surprisingly, they are easier to eat and cook. Well, at least there is such a feeling - and whether it is correct or not, I will not undertake to assert, because everyone has their own vision.
The only sad thing is that if something interesting is often prepared from the thighs, then the legs are either baked or fried. Everything is simple.
Let's make a Viennese delicacy out of them? It's also easier than ever. They say that the correct name for such a chicken is "Buckhandl", but something tells me that we have the basis from Buckhandl, so to speak, we will not achieve complete authenticity.
So, we take:
- Chicken drumsticks
- Breadcrumbs
- Lemon juice
- Salt and pepper
- Egg! A simple chicken egg (I almost forgot about it)
How we cook:
We wash and dry the drumsticks, salt, pepper, sprinkle with lemon juice and leave to marinate in all this for half an hour or an hour. The marinating time can be determined by yourself - the denser the meat, the longer you can hold it in the marinade.
Then we take three bowls - pour flour into one, break an egg into the other (beat it), and add breadcrumbs into the third.
At the same time, put a frying pan with a small amount of oil to warm up (you can cook in a deep fryer, but as for me, it will turn out too fat).
Roll each drumstick in flour, dip in an egg, roll in breadcrumbs after that and send to the pan.
Fry the legs on both sides (if in a pan), until a crust forms, then dry them from oil on paper towels and folded into a form, send for twenty minutes to the oven, preheated to 180 degrees.
I.e? the legs will reach there.
The result is an appetizing and very juicy crispy chicken.
If you are deep-fried, I recommend that you do not bring it to full readiness there, but get it out, let the oil drain and finish everything in the oven. However, in the deep fryer it is also possible (just a lot of oil will remain in the dish as a result).