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Hams in breaded with pineapple and onion side dish

Breaded Chicken Leg with a Pineapple-Onion Side

Fragrant, juicy, and easy to make — this chicken leg is hard to beat. A breaded chicken leg with a side of pineapple and onion suits any meal, everyday or festive. Well browned, it's just as good on a road trip, on a picnic, or packed for lunch at work. It pairs with all kinds of sides — vegetables, pasta, or grains.

wella

Recipe author

Hams in breaded with pineapple and onion side dish

Composition / ingredients

Servings:

Chicken leg

Garlic

Breadcrumbs

Vegetable oil

Salt

Dried spices

Ground mixed peppercorns

Soy sauce

Mayonnaise

Dried spices

Bell pepper

Pineapple

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 44 % 16 g

Carbohydrates 17 % 6 g

220 kcal

GI: 40 / 20 / 40

Cooking method

Cooking time: 40 min

Step 1:

The chicken leg should be rinsed, even though plenty of cooks skip this step. After that, dry it thoroughly — patting it down with a paper towel works great.
Step 2:

You could simply fry the chicken as is, but you can make it tastier. To do that, get the marinade ready. I poured a little soy sauce into a small bowl.
Step 3:

Then I added the dried spices, the mixed peppercorns, and the mayonnaise, and stirred it all together.
Step 4:

Since this marinade already has salt and other seasonings, I didn't season the chicken separately. I halved the leg (to make it easier to fry) and simply coated the surface of the meat with the marinade. You can use a very thin, barely-there layer or a thicker one, but a thick layer lengthens the frying time and risks the chicken not cooking through. Let the meat marinate for as long as is convenient — 10 minutes was enough for me.
Step 5:

For a crispy crust, dredge the chicken in breadcrumbs. I went with a medium grind rather than fine, and mixed a few spices into the breading.
Step 6:

Coat both halves of the chicken leg in this fragrant crumb mixture.
Step 7:

Now set a skillet over the burner and heat it well. Pour in the vegetable oil, get it good and hot, and fry the chicken. Start over high heat, then turn it side to side as you lower the heat.
Step 8:

Slice the garlic thin — it's great added to the pan with the chicken near the end of frying. The aroma of fresh garlic gives the meat a nice kick.
Step 9:

Roughly chop the vegetables and pineapple, warm them through, and serve everything hot. Delicious!

A few more tips: to help the meat cook faster, lightly pound the chicken leg before frying. You can halve the leg or fry it whole, whichever you prefer. You can also cook it even faster — in very hot oil, turning constantly — but the marinade adds more flavor and tenderness. A marinade can be made from all kinds of ingredients, even just a mix of salt and spices or plain soy sauce. It works its magic even better if you leave the chicken in it for a couple of hours, or overnight if you have the time; the meat comes out even more tender. When marinating meat in the fridge, don't forget to cover the dish with plastic wrap so it doesn't dry out. Don't cover the pan with a lid while frying, or the crust won't turn out crispy. For bolder flavor, tuck grated garlic and minced chili pepper under the skin.