How to fry a whole leg in a frying pan?

Today we will talk about the intricacies of cooking chicken and duck sticks in a pan and offer marinade options for each kind of bird. With the proper frying, the meat turns tender, juicy with an incredibly tasty crispy crust.

How delicious to fry chicken thigh in a pan with a crust?

Ingredients:

Preparation

Legs often have an impressive fatty layer. And if you prefer to eat not too fatty food, then the fat in this case is better to cut. Then rinse the chicken product under running cold water, dry it, and then season with a pinch of black ground pepper, poultry spices and large salt to taste, carefully rub the dry ingredients into meat and leave for about fifteen minutes at room conditions.

During this time, squeeze the juice from the lemon, mix it with honey, soy sauce, and add the purified and squeezed cloves of garlic to the mixture. Pour the resulting spicy mass into the vessel with the chicken, carefully mix it so that the marinade is evenly distributed over the meat, and leave the bird to marinate for another hour.

Frying pan with a thick bottom warmed thoroughly with refined sunflower oil and put in her promarinovannye ham in the skin with a skin down, previously drying them from the remnants of moisture with a napkin. Fry the bird in a hot heat until it acquires a mouth-watering blush on the one hand, and then, using the spatula, turn it over the other and bring it to readiness under the lid, reducing the fire to an intensity just below the average. It takes about thirty minutes. During the frying, we follow the degree of rudeness of the chicken, turning the ham from time to time to another barrel.

How to fry duck chicken in a frying pan?

Ingredients:

Preparation

To properly prepare the duck leg, as well as the traditional chicken washed under running water, season with salt, ground black and red pepper, cloves, thyme, add also wine vinegar, wine, grated root ginger and onion rings. All is well mixed, rubbing the marinade into the bird, and leave it soaked for four hours.

After a lapse of time, wipe the duck with a napkin from the moisture and put it in a thoroughly heated pan with a skin down. We fry the bird first on a strong fire from both sides, and then we languish under the lid, reducing the heat to a minimum, within thirty to forty minutes.