Deep-fried chicken

1. Rub the washed chicken legs with salt and pepper.
2. Heat a frying pan with olive oil, put the legs, fry for 5 minutes on both sides.
3. Peel the garlic, cut each slice in half, put it in the pan to the legs.
4. Add a couple of rosemary sprigs to the meat.
5. Fill the legs with water, wait until it boils and close the pan with a lid. Simmer the chicken for 1 hour over low heat with the lid closed.
6. Remove the finished legs from the pan.
7. Pour flour on a wide plate, pour breadcrumbs into another plate.
8. Beat the eggs with a whisk in a separate container.
9. Grate the parmesan finely on a grater.
10. Roll the chicken legs in flour, then thoroughly soak them on all sides in the egg, then roll them in breadcrumbs. Sprinkle generously with parmesan, then roll in breadcrumbs again, pressing on the legs so that the crumbs stick firmly.
11. In a cauldron (it can be just a saucepan with a thick bottom), heat the vegetable oil, it should be boiling. Put the legs in it - cook them in 2 pieces or, if the dishes allow, all together. Readiness can be determined by the crispy crust. In the process, add rosemary.
12. Put the finished legs on a paper towel (to remove excess oil).

Serve the legs to the table hot - as an appetizer or as a second course with any suitable side dish.

Bon appetit!