A good recipe for chicken legs?
jenni boo asked:
I cook for my family every day and we have hit a rut. We are tired of the same old barbecue, fried, and baked chicken. Does anyone have any good recipes for chicken legs? I’m open to any suggestions or ideas. Thank you!
This entry was posted on Saturday, June 12th, 2010 at 3:15 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
December 25th, 2008 at 12:11 pm
Buffalo wild wings is Awesome !
Vegetable oil, for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
=== ON THE SIDE ===
Bleu cheese dressing
Celery sticks
Directions
1 Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely — an inch or so deep at least.
2 Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
3 Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried.
4 Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot.
5 Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
6 Serve with bleu cheese dressing and celery sticks on the side.
December 27th, 2008 at 4:36 pm
melt a little butter
coat the legs with melted butter
sprinkle with chili powder
bake @ 350′ for 45 min.
don’t let them touch in a large baking dish or bottom of broiler pan (which I use)
December 28th, 2008 at 2:07 pm
both of my sister-in-laws are filipino, so i’m loving their cooking. this is super easy and good!
Filipino “Adobo”-Style Chicken
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish
Cooked rice for side dish
In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.
December 31st, 2008 at 6:16 pm
fry them all and drain the grease with paper towels. fry potatoes and cut garlic and Italian parsley and add to the mix. a fried chicken leg and potatoe and garnish that is really a tasty treat
January 2nd, 2009 at 11:48 am
This is bbq chicken with a little twist, it’s really good. Season the chicken the night before in Chinese 5 spice, S&P, 2 cloves of garlic and about 2″ piece ginger(just smash them you are going to remove). The day you cook put a little oil in the bottom of a deep frying pan and just brown the chicken. In another dish mix a whole jar of hoisin sauce, a jar of water and about 1/4 c low sodium soy salt. Pour this over the chicken and turn the heat really low. Cover and let simmer for about 45 minutes turning about every 10 minutes. It will get thick. Remove the garlic and ginger before you serve.
January 4th, 2009 at 12:48 am
CRISPY FRIED CHICKEN
You have to start this 1 day ahead.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 – 60 min until fork tender
HAWAIIAN DRUMSTICKS
3 tbsp. butter
8 chicken drumsticks
1/2 c. chopped green pepper
2 tbsp. dark brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. white vinegar
2 tbsp. ketchup
8 oz. crushed pineapple, undrained
In iron skillet melt butter, brown drumsticks lightly on all sides. Add onions and peppers. Cook 5 minutes. Cover and simmer 20 minutes or until drumsticks are tender.
Meanwhile, combine sugar, cornstarch and salt in bowl; add vinegar, ketchup and crushed pineapple. Stir to dissolve sugar and cornstarch. Add pineapple mixture to chicken and cook, stirring until sauce thickens and comes to boil. Serve and enjoy.
BACON ONION DRUMSTICKS
8 chicken drumsticks, rinsed and patted dry
1/4 c. Bacon Bits (imitation)
1/3 c. fine dry seasoned bread crumbs
1 1/2 tsp. instant minced onion
1 3/4 c. prepared Ranch Dressing
2 tbsp. butter, melted
Preheat oven to 400 degrees. Line a baking pan with aluminum foil. Set aside. Reserve 2 tablespoons bacon bits. On a sheet of waxed paper, combine bread crumbs, remaining bacon bits and onions. Brush drumsticks with 1/4 cup dressing; coat with crumb mixture. Place in pan. Drizzle with melted butter bake 30 minutes.
Place remaining dressing in small serving bowl; sprinkle with reserved bacon bits. Serve as a dip for drumsticks. Place drumsticks on serving platter
OVEN FRIED DRUMSTICKS WITH PIZZA DIP
1/3 c. fine dry bread crumbs
1 c. finely crushed corn chips
2/3 c. grated Parmesan cheese
1/4 c. minced parsley
1 tsp. garlic powder
2 tsp. salt
Pepper to taste
3 lbs. chicken drumsticks
1/2 c. butter, melted
Pizza Dip
Mix together bread crumbs, corn chips, cheese, parsley, garlic powder, salt and pepper. Dip chicken in melted butter, then roll in crumb mixture. Place in shallow pan and bake at 375 degrees for 55-60 minutes or until tender.
PIZZA DIP:
2 tbsp. oil
1 lg. garlic clove, diced
1 med. onion, diced
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato juice
2 tsp. sugar
1 tbsp. Italian seasoning, crushed
Hot pepper sauce, optional
Pepper
Heat oil in pan. Saute garlic and onion until tender. Stir in tomato paste, sauce and juice. Add sugar and Italian seasonings and season to taste with hot pepper sauce and pepper. Serve hot in bowl. Makes 2 1/2 cups.
January 7th, 2009 at 1:42 am
marinate in Italian dressing and then roll in Panko bread crumbs and fry
January 9th, 2009 at 12:30 pm
smother them. season the chicken with seasoned salt, pepper, and garlic powder. roll the chicken in flour and fry it in a skillet until browned on both sides. remove the chicken from the skillet and discard the oil. pour in a can of cream of chicken soup, a half can of water, and some dried thyme. stir until smooth on medium-low heat. return chicken to the skillet and cover with a lid. add in some sliced mushrooms and sliced onions and let the chicken simmer for 20 minutes with the lid on. it’s done when the veggies and chicken is tender.
January 11th, 2009 at 8:17 am
Here is one, Vote for me!!!