What to do with chicken legs?

Question

My boys love their grandma's fried chicken legs so I attempted it a few times.. Just didn't turned out like I had hoped-- maybe it wasn't a cast-iron skillet with HOT oil. So we now just get take-out when we want fried chicken.

Spouse bought these chicken legs at the store so I might as well try and cook them.. Any good recipes for chicken legs OR maybe an oven-fried recipe that I can't screw up!! LOL

Thanks!!

Answer 1

8 chicken leg thighs (not split)

2 tbsp. vegetable oil

2 tbsp. butter, room temperature

1 c. thinly sliced onions

Salt, freshly ground pepper to taste

4 cloves garlic, minced

1 c. tawny port (such as Fonseca Bin #27)

1/2 c. heavy cream

1/4 c. chopped parsley, to garnish

In a large skillet heat oil and butter over medium heat.

Add onions and cook, stirring frequently, until golden brown, about 5 minutes.

Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside.

Season with salt and pepper.

Remove chicken with a slotted spatula to a platter

Cover to keep warm.

Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance.

Add port and boil 1 minute, or until reduced to 1/2 cup.

Add chicken and boil 30 seconds, or until lightly thickened.

Serve with sauce; garnish with parsley.



Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley.



I took this recipe from the book 300 Simple Baked Chicken Recipes

Answer 2

Get some dry bread crumbs and mix them 1/2 and 1/2 with parmesan cheese, with a little italian seasoning and garlic powder added. Rub melted butter all over the legs and then dredge them all over in the breadcrumbs. Lay the legs in a buttered baking dish. Bake uncovered at 350 for 1 hour, 15 minutes. If they start getting too brown on top before the end of the baking time, lay a sheet of foil over the dish and let them finish cooking.



Alternative: Slather BBQ sauce over the legs and bake covered 1 hour at 350 then uncover and add more BBQ sauce and bake 15 more minutes.



Alternative: Add onion powder, sage, garlic powder, maybe poultry seasoning and salt to unseasoned bread crumbs, rub melted butter all over legs, dredge them in the crumbs and lay in baking dish to bake at 350 1 hour, 15 minutes at 350 uncovered.



Alternative: Rub the legs with a mixture of 1/2 melted butter and 1/2 Frank's Red Hot Sauce then bake uncovered at 350 for 1 hour 15 minutes for Buffalo legs.

Answer 3

Well, I could give you my recipe for corn flake crumb chicken but it's a lot of work and darn it! I get a craving once in while for some shake and bake original OR the barbeque. Never fail, can't screw up and I don't know if they put heroin in it or what but I actually HAVE to have it now and then LOL. Sometimes we don't need to be Grandma OR be the ' ultimate chef'

Answer 4

Kat365, I picked up off Yahoo Answers this fantastic and simple southern fried chicken recipe and lost it. the chicken had to be left overnight in buttermilk. If anyone sees this. they can email me the recipe also.



Yes Kat the oil has to be hot, because once the chicken hits the oil it locks in the flavor.

Answer 5

parmesan chicken-

Ingredients

12 chicken drumsticks

2 cups grated Parmesan cheese

1 egg

1 teaspoon ground black pepper

1 teaspoon salt

Directions

1.In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

2.Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

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fried chicken-

Ingredients

1/3 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon poultry seasoning

1 egg, beaten

1/4 cup 2% milk

2 chicken thighs

2 chicken drumsticks

canola oil

Directions

1.In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.

2.Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180°, about 15 minutes.

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drumsticks with peach and honey-

Ingredients

2 teaspoons butter

1 teaspoon minced garlic

10 chicken drumsticks

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon butter

1/2 onion, sliced

5 teaspoons honey

2 teaspoons soy sauce

1/2 teaspoon ground ginger

1 cup water

1 lemon, thinly sliced

1 teaspoon cornstarch

2 teaspoons water

1 peach, peeled and sliced

Directions

1.Heat 2 teaspoons of butter in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows. Season the chicken with salt and pepper, and add to the skillet. Cook until the chicken has browned on all sides, about 15 minutes.

2.When the drumsticks have browned, remove, and set aside. Melt the remaining 1 teaspoon butter in the skillet, and stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water. Return the drumsticks to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the drumsticks are tender and no longer pink at the bone, about 15 minutes.

3.Once the drumsticks have cooked, remove them to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peach, and cook until the sauce thickens and returns to a simmer. Pour sauce over the drumsticks to serve.