All recipes with chicken legs are distinguished by their simple and ability to easily change proportions without spoiling the taste and appearance of the dish. The legs are preparing quickly and completely easy. All you need to choose is a cooking method that you like best and ... just start cooking! But first read this article.
Chicken legs have a special place in the hearts of chicken lovers. They are always tasty, easy to prepare, and they look good even on a festive table. If you have a couple of recipes left, you will never have to suffer to cook such a delicious dinner.
Chicken legs can be boiled (this is if you prefer more dietary meals), stew, fry, bake, fry in a fryer. You can wrap the dough, and you can take out the bone and stuff it. In the summer, it is good to pickle chicken legs before going out into the countryside, where they can be cooked very tasty on the grill.
Chicken legs are versatile, their taste can vary dramatically, depending on how you decide to cook them. Add other spices or Provencal herbs, fry in a lot of oil or stew with vegetables ... These will be completely different dishes, some of which you don’t like, and some will become your favorite forever.
The main and undeniable plus chicken legs - they are very inexpensive. Perhaps that is why the Internet is replete with hundreds of links "chicken leg recipes"!
Are there any secrets to cooking chicken legs? Can you make them even tastier? In fact, the secret is only one - choose the right chicken meat and you will succeed in any dish!
Good and fresh chicken legs have a simple sign: thin and smooth skin without damage. The color of the meat is light pink with a slightly bluish tinge. The cut must not be leveled. If you press on the meat with your finger, the dent will quickly disappear. You don't even have to write about the stale smell. And so it is clear, it should not be.
A very tasty dish, which is not a shame, and put on a festive table - it's stuffed chicken legs. But many are afraid to cook this, because they think that it is very difficult to remove a bone from the leg. But in fact, it is quite easy. It is done this way: wash the chicken legs and dry it, then repel it with a kitchen mallet (but only lightly!). After that, take a sharp knife and make an incision on the tendon in the lower part, where the leg is connected to the foot. Do the same around the entire upper joint. Without fear, move the meat with the skin down, cut the veins that interfere. And when all the veins are cut off, take the leg in one direction, and the bone in the other and, making rotational movements, take out. You will succeed!
If you are bored with standard recipes with chicken legs, then we recommend that you explore recipes for Thai or Italian cuisine. There are a lot of interesting recipes with chicken legs, starting with the original soups and ending with savory snacks.
And our standard advice - don't be afraid to experiment! Now there are so many recipes for sauces and marinades, so many various spices, that even a novice hostess can create a masterpiece from any chicken leg.
Chicken legs in breading
It will take: 8 chicken legs, salt, pepper, 2-3 cloves of garlic, breadcrumbs, 2 eggs, flour.
Preparation: Marinate chicken legs (salt, pepper, squeeze garlic, mix and leave for 1-2 hours, better - overnight in the refrigerator).
Next - breaded chicken legs. First roll the leg in flour, then dip in a beaten egg, and then roll in breadcrumbs. Fry the legs in a large amount of red-hot vegetable oil (the legs should practically sink into the oil). Fry over medium heat until golden brown.
Roasted legs immediately put on a napkin to remove excess fat.
Baked Chicken Drumsticks
It will take: 6 pcs. potatoes, 6 chicken legs, salt, pepper, Provencal herbs, 2 cloves of garlic, vegetable oil, 2 tablespoons of sour cream, 1 tablespoons of mustard.
Preparation: Peel the potatoes, cut into large cubes, put in boiling salted water and cook for 12-15 minutes after boiling.
Add Proven herbs, a little vegetable oil, finely chopped garlic to the boiled potatoes, mix and put in a baking dish.
Chicken legs salt and pepper to taste, pour sour cream with mustard and let marinate for 20-30 minutes. Put chicken legs on top of the potatoes.
Put in the oven heated to 220 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake for another 40-50 minutes, periodically pouring the chicken with the fat that has been released after frying.
Chicken legs in dough
It will take: 4 legs, salt, kari (powder) - to taste, oil for frying. For the test: 200 grams of flour, 100 grams of butter, 1 egg yolk, 40 ml of water, ½ teaspoon of salt.
Cooking:
Chicken legs rub with salt and curry. Heat the pan, add the vegetable oil, put the chicken leg and fry until the crust appears. Reduce heat and cook until chicken legs are half cooked.
Prepare the dough: sift flour, mix with sugar and salt, add chilled butter pieces and chop with a knife until crumbs are obtained. Then add the yolk and water, knead the elastic elastic dough. Roll the dough into a ball, wrap a film and put it in the fridge.
Roll the dough into a layer no more than 5 mm thick, cut into strips 2-3 cm wide.
Warm chicken legs wrap strips of dough like a bandage. Between the coils, leave a gap of a few mm.
Place the chicken legs on a greased baking sheet, brush with an egg, sprinkle with sesame on top and bake for about 20 minutes at 180 ° C. The dough on the finished chicken legs should be golden brown. Transfer the chicken legs to the grate, sprinkle with water, cover with a towel and leave to cool.
Video recipe chicken legs stuffed with chanterelles
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The beauty of chicken legs, or otherwise - the legs, lies in their softness and tenderness, expressiveness of taste and speed of preparation. In addition, a lot of popularity of the legs adds their availability and convenience in serving. Well-cooked chicken legs are perfect for everyday family menu, they will decorate the menu and festive. The comfortable shape of the shins makes them an excellent buffet meal and an excellent choice for picnics and barbecues. And, of course, the simplicity and ease of preparation only adds popularity to the shins, making them perhaps the most favorite guests of our table. Today we invite you to learn and remember with us how to cook chicken legs.
The popularity of this most inexpensive and affordable part of the chicken carcass a lot 
contributed to the appearance of a huge number of a wide variety of recipes for its preparation. Chicken legs are boiled and fried, stewed and baked. Chicken legs are prepared with excellent appetizers and soups, pickled for grilling and barbecue, fried in deep fat and in a frying pan. Very tasty dishes are obtained from chicken legs, cooked even in the simplest way. Try to slightly beat off the legs, sprinkle them with salt and black pepper, quickly fry in a frying pan and spice up with a fair amount of good butter a couple of minutes until done, and now you have a delicious dish that is not at all ashamed to serve. But the time and effort for the preparation of such a dish is not much spent. But so far delicious and nourishing get more complex dishes of chicken drumstick! Can extinguish chicken legs in tender 
cream sauce or fry them, pre-marinated in spicy spicy marinade, you can bake your shins in the culinary sleeve, adding to them tender juicy vegetables or sweat chicken legs with buckwheat porridge, preparing a delicious dish in the old Russian style. Add to this any spicy vegetables, herbs, and spices, and you will be amazed at the endless variety of flavors and aromas that can give you a rich assortment of dishes prepared from chicken legs.
Today, "Culinary Eden" has prepared for you a selection of the most interesting recipes and ideas that will tell you how to cook chicken legs. Among them, you will find simple recipes that will appeal to even the most inexperienced housewives, and more complex, time-consuming recipes that will surely please the skilled home cooking lovers who are looking for new ways to diversify the family menu.
1. Choosing chicken legs for your dish, pay close attention to their appearance and smell. Good, fresh legs should have a thin, smooth, uniform skin without visible damage, spots or bruises. Pay special attention to the cut and the visible joint - it must be clean and not weathered. The color of fresh legs should be smooth, light pink, with a light bluish tint. Gently press your finger on the shin in the most meaty part of it. If the legs offered to you are fresh enough, the resulting dent immediately straightened, but on a stale leg a dent from your touch will remain for a long time. Be sure to smell the legs before buying. Fresh poultry meat has a light, almost elusive sweetish aroma without impurities. If your proposed legs have an unpleasant smell of staleness, ammonia and decay - refuse to purchase. Delicious dishes from these legs will not work.
2. For some recipes, such as stuffed shins, you want to remove the bones from the legs without damaging the meat and skin. To many novice hostesses, this action seems too complicated, if not impossible. And in vain. It is very easy to remove a bone from the leg. Rinse and dry the legs, and then lightly beat them off with a wooden kitchen mallet. Using a sharp knife, carefully cut the tendons in the lower leg, just above the joint that connects to the foot. Also, carefully cut the meat and tendons around the upper joint of the lower leg. Then gradually move the meat with the skin down the bone, carefully cutting off the disturbing veins. When all the veins are incised, take the shin in one hand, grab the bone with the fingers of the other hand and remove it with a twisting motion. The drumstick is ready for stuffing!
3. An excellent savory snack made from chicken drumsticks stuffed with mushrooms and sweet peppers. Rinse six chicken legs and remove bones from them. Fold the legs in a bowl for pickling and pour the marinade of 100 ml. olive oil, 1 tbsp. spoons of white wine vinegar, one chopped onion, one finely chopped hot chili pepper, salt and black pepper to taste. Leave in a cool place for one hour. Finely chop 70 grams. fresh mushrooms and one sweet bell pepper. Stew mushrooms with pepper in one tablespoon of olive oil until soft. Add 2 tbsp to the prepared mushrooms. spoons finely grated cheese and mix. Stuff the marinated chicken legs with the resulting filling. Fry the legs in a pan, in one tablespoon of olive oil for ten minutes on each side. Cool the finished legs and cut them into circles about one and a half centimeters thick. Garnish with cilantro herbs before serving.
4. Delicious and fragrant turns out the original Thai snack of chicken legs. Thoroughly wash the six chicken legs, drain and chop with a fork in several places. Fold the legs into a tight plastic bag, add to them 5 tbsp. spoons of soy sauce, 3 tbsp. spoons of orange juice, two chopped garlic cloves, ½ tsp paprika, ½ tsp ground red pepper. Tie the bag tightly by carefully placing the marinade between the chicken legs. Leave in the refrigerator for 6 - 8 hours. Put the pickled shins in a greased baking dish, add one diced carrot and 300 gr. canned pineapple slices. Mix everything, sprinkle with the remains of the marinade and bake in the preheated 200⁰ oven for 30 minutes, turning the legs once. Serve hot or cold.
5. Spicy Azerbaijani soup with chicken legs perfectly warm you in the most chilly weather. And to make such a soup is very, very simple. In a deep saucepan, heat two tablespoons of cottonseed oil. Add one chopped onion and fry until golden brown. Then add 3 tbsp. spoons of tomato paste and stew for a couple more minutes. After that, add two liters of boiling water or chicken broth to the pan, put six chicken legs, bring to a boil and cook over medium heat for 20 minutes. When the chicken is ready, add to your soup four potato tubers, diced and one bay leaf. Cook all together for another 15-20 minutes until cooked potatoes. Then add another 3 tbsp. spoons of tomato paste, salt and ground red pepper to taste. Do not feel sorry for red pepper, the soup should be spicy! Boil it all together for another 5 to 7 minutes, remove from heat and let it stand warm for 10 to 15 minutes. Sprinkle the soup with chopped cilantro or parsley before serving.
6. Italian-style chicken legs stewed in large quantities in tomato sauce can be attributed to thick soups and second hot dishes. In a deep frying pan, heat two tablespoons of olive oil, add one finely chopped onion and three chopped cloves of garlic. Fry until golden brown. Then add 150 gr. bacon, cut into small cubes, and 100 gr. mushrooms, sliced thin slices. Fry it all together for another five minutes, then remove from heat. In a saucepan with a thick bottom, heat one tablespoon of olive oil and fry four chicken legs in it for five minutes on each side. Pour 100 ml. dry red vermouth and cook until all the liquid has evaporated. Then add 800 gr. tomatoes, chopped blender, one glass of cold water, two sprigs of rosemary, one bay leaf, a pinch of sugar and salt to taste. Bring sauce to a boil, add fried bacon with mushrooms, mix thoroughly and cook under a lid on low heat for 20 minutes. Arrange the ready dish in plates and season with black pepper to taste.
7. Juicy and fragrant chicken legs, baked with lime. And to cook such a dish is not at all difficult. Rinse, drain and fold six chicken legs into a pickle dish. Mix one lime juice with 2 tbsp. spoons of olive oil, a pinch of dried thyme, 2 chopped cloves of garlic, salt to taste. Add the resulting marinade to the chicken, stir and leave in a cool place for one hour. Place the pickled legs in a greased baking dish and pour the remaining marinade. Place a thin slice of lime on each leg and bake in a preheated 200⁰ oven for 40 minutes. Serve with boiled rice and fresh vegetables.
8. Not much harder to cook delicious chicken legs in breading, baked with butter. Rinse six legs, drain, rub with salt and pepper. Lightly beat three raw eggs with a fork. Mix half a cup of breadcrumbs with one tablespoon of dried garlic. Dip each leg into the eggs, and then breaded in breadcrumbs. Quickly fry the legs in a frying pan in vegetable oil over high heat until golden brown crust forms and put them in a baking dish. Place a small piece of butter on each leg. Sprinkle with a pinch of dried rosemary and bake the chicken in a preheated 200 раз oven for 30 minutes.
9. Unusually succulent chicken legs, stewed with eggplants. Cut two eggplants into cubes, sprinkle them with salt and leave for 15 minutes before extracting the juice. Then rinse and lightly dry. Cut 400 gr. Into small cubes. fresh tomatoes and one large onion. Rinse and drain six chicken legs. In a deep frying pan, heat three tablespoons of olive oil, add the onion and fry until golden brown. Then add the eggplants and fry for 3 minutes. Then add the tomatoes, mix and simmer all together for another five minutes. Add chicken legs to vegetables, 2 tbsp. spoons of finely chopped parsley, one chopped garlic clove, one teaspoon of dried thyme, salt and pepper to taste. Stir and simmer all together under a lid on medium heat for 30 minutes.
10. Soft and very tasty are roasted chicken legs, previously 
pickled with honey and ginger. Wash and dry the six chicken legs, and then make two or three cuts with a sharp knife on each. These cuts will help your marinade to penetrate into chicken and make chicken legs much more tender and tasty than usual. To prepare the marinade, mix 50 grams. liquid honey, 50 ml. lemon juice, three crushed garlic cloves, two tablespoons of grated ginger root, salt and black pepper to taste. Prepare the marinade and coat the legs, put them in a marinating bowl and leave in a cool place for two hours. Heat two tablespoons of olive oil in a pan and fry the chicken legs on all sides on high heat until golden brown. Then reduce the heat, cover the pan with a lid and bring the legs to readiness on medium heat for 10-15 minutes. Serve with boiled potatoes and fresh vegetables. Separately serve your favorite hot sauce or chutney.
And on the pages of "Culinary Eden" you can always find even more interesting ideas and original recipes that are sure to tell you how to cook chicken legs.
1. Stuffed Chicken Legs
Ingredients:
Chicken leg
Mushrooms
Bow
Cheese
Salt, pepper to taste
Cooking:
1. Separate the skin from the meat (as shown in the photo). Cut the meat off the stone
Cut off the bone with a hatchet
2. Fry mushrooms with onions
Make meat from meat, mushrooms, onions. Grate the cheese and knead in the stuffing.
Stuffing shin with minced meat and fixing with skewer
Sent in the oven for 1 hour at 180-200 С
Enjoy your meal!
2. Chicken legs with potatoes
Ingredients:
-chicken legs,
-potatoes,
-some fat (or vegetable oil),
-sour cream,
-mayonnaise,
-spice,
-salt,
- long lemon
Cooking:
1. cover with foil
(so that there is a long edge on one side) decompose pieces of bacon (or pour 2-3 tablespoons of vegetable oil),
spread out the legs, squeeze out the juice of lemon and sprinkle the legs,
salt
sprinkle with spices, mix sour cream and mayonnaise, grease the legs;
2. cut the peeled potatoes in circles, put them next to the legs, add a little salt, smear with sour cream and mayonnaise, sprinkle with spices, add 3-4 tablespoons of water, cover with foil;
3. Put in the oven, heated to 180 ° C, stand for 35-40 minutes, get to open the foil and another 15 minutes in the oven, putting 200 C.
3. Chicken legs with sour cream and cheese
Ingredients:
- chicken legs - 10-15 pcs.
- cheese - 100 gr.
- sour cream - 100-150 gr.
- garlic - 5 cloves.
- seasoning for chicken.
- salt, black pepper.
Cooking:
1. Rinse the chicken legs in water and salt well.
2. Squeeze the garlic with the help of a garlic press, mix it with black pepper and chicken seasoning.
3. We rub in each "leg", and then dip in sour cream.
4. Put the "legs" on a baking sheet, greased with melted or vegetable oil.
5. Sprinkle with grated cheese on top.
6. Put in the oven and bake for 30-40 minutes at 180 degrees.
4. Chicken legs in soy-honey sauce.
The dish is just excellent and hassle for 1 minute, the main thing here is the sauce! The chicken turns out very tasty, even without pre-marinating.
You will need:
the amount of chicken meat depends on the serving
6 tbsp. spoons of soy. the sauce
4 tbsp. spoons of ketchup
2 tbsp. spoons of honey
2 tsp mustard
4 cloves of garlic (crush)
salt, pepper at will and taste
How to cook:
1. Fry lightly legs and pour them with sauce.
2. Simmer on a small light for about 15 minutes until ready, not forgetting to turn the meat ... everything!
Enjoy your meal!
5. Chicken legs, baked with cream.
It would seem, with what we have just not baked chicken drumsticks? With cream - never.
You will need:
2 cups cream
5 cloves garlic, minced
1 tablespoon of salt
1 tablespoon of granulated sugar
1 1/2 teaspoons paprika
ground black pepper
about 1 kg of chicken drumsticks
olive oil
large sea salt
How to cook:
1. Whip the cream with garlic, salt, sugar, paprika and ground black pepper in a bowl.
2. Put the chicken drumsticks in a large tight bag (or container with a lid) and cover with creamy marinade. Close the bag and shake it. Refrigerate for at least 2 hours (preferably 24 to 48 hours).
3. Preheat the oven to 220 ° C. Cover the baking dish with foil. Take the chicken out of the marinade and spread it in shape. Drizzle a little olive oil, then sprinkle with paprika and sea salt to taste.
4. Bake for 30 minutes, until brown. Serve immediately.
Enjoy your meal!
6. Baked chicken legs with cheese crust
The recipe from the series "ran home and quickly prepared something deliciously delicious." We bought a package of chicken drumsticks, made three movements, sent the dish to the oven, and ourselves in the shower, and after 30 minutes everyone was happy.
Ingredients:
- 1 kg of chicken drumsticks
- 200 grams of sour cream with a fat content of at least 20%
- 150 grams of cheese
- salt, black pepper
Wash chicken legs and dry each immediately with a paper towel. We store in a bowl.
Then sprinkle with salt and pepper. Salt a couple of teaspoons, pepper - as much as you like.
Stir well with your hands so that the spices are distributed over the chicken.
Pour sour cream. Salt it too and pepper slightly. Shake hands again.
Fold the legs into a baking dish. Pour sauce from above, remaining in the bowl.
Cheese rubbed on a coarse grater. Sprinkle them chicken.
We send in the oven warmed to 180 degrees for 30-40 minutes. We look - to a confident golden crust.
A tasty dish for all occasions - chicken leg. Unlike chicken breast, it has a more pronounced taste and retains its juiciness better during cooking. Before it should be divided into thigh and shin - then it is more convenient to eat it. And in order not to bother, you can immediately purchase the required number of chicken drumsticks in the store: two pieces per serving.
How to cook a lot. For example, they can be stewed in onion sauce.
Chicken legs in onion sauce
Take ten wash and put in a saucepan. Cut 800 grams of onion into rings and fold it over the chicken legs. Throw a few peas of black pepper and a half teaspoons of sea salt, if you like, add the hop-suneli seasoning (1 tablespoon). If you do not like the taste of this seasoning, you can not add it, but throw a couple of bay leaves into the pan ten minutes before the dish is ready. Fill hot water so that it completely covers the chicken legs with onions. We turn on strong fire and wait for the water to boil. After the fire, turn it down to a small one (you can use a divider), close the pot with a lid and leave to stew for an hour and a half. The dish turns out very fragrant, suitable for use in hot and cold. It goes well with boiled rice, mashed potatoes. Not only the flesh, but the bones will become tender, and the sauce, cooling down, will acquire a jelly-like consistency.
Chicken legs in the sleeve
This dish is very easy to cook. Some spice manufacturers (for example, Torchin) take care of their customers in advance and produce a ready-made mix of seasonings, a roasting sleeve and instructions on chicken legs in this case? Elementary. Turn on the oven. Wash chicken legs in cold water and let dry. From one part of the package we take the sleeve for baking, put chicken drumsticks in it. We open the second part of the package and add spices. Special clips (they come with a sleeve) fasten the edge. Shake so that the spicy mixture is evenly distributed. We send the sleeve to the oven, piercing it with a toothpick. At a temperature of 200 degrees the legs will be ready in 50-60 minutes.
If you want something more refined, there are many more recipes, like legs - they can be baked in the oven, pre-marinated.
Marinated Chicken Drumsticks
Usually this meat is marinated: in lemon, orange, grapefruit, apple juice; in honey; in beer; in wine; in a mixture of sugar syrup and salt; in balsamic vinegar; in a vegetable coat. Therefore, the answer to the question “How to cook chicken legs tasty?” Fully depends on your preferences. A very simple marinade is made from a mixture of mayonnaise and ketchup.
We offer to take three cloves of garlic, chop and mix with a teaspoon of salt. Ten chicken drumsticks to coat with the prepared mixture and put them in a deep frying pan. Sprinkle with chopped parsley, smear with mayonnaise and ketchup. Put in the refrigerator overnight. In an oven preheated to 200 degrees, send a pan covered with a lid with pickled meat. An hour later, the dish is ready.
And how to cook chicken legs, so that they were not only tender, but rosy?
Take the prepared chicken drumsticks (8-10 pieces), oil them with vegetable oil and garlic, roll them in wheat breadcrumbs and put them in a frying pan with heated sunflower oil. Fry until golden brown on high heat. Then we reduce the fire, fill up the onion (2 pieces) cut into half-rings and large carrots grated on a coarse grater (1 piece). Fry on medium heat until the oil turns a slightly orange carrot color. Salt, add a spoon of tomato paste and pour hot water over it so that it covers the chicken legs completely. Give boil. Reduce the fire, cover with a lid and simmer on low heat for 30-40 minutes.
