Pan-Fried Chicken Legs with Dry Spices

Cooking method

1. Step 1:

   

   Get the chicken ready before frying. If it's frozen, thaw it at room temperature. Absolutely any part of the chicken works for frying — go with your own preference. I'm using chicken drumsticks. If you're using a whole chicken, cut it into pieces. Rinse all the chicken pieces well under running water and pat them thoroughly dry with a paper towel.

2. Step 2:

   

   Heat a roomy skillet until hot and pour in a little vegetable oil. Add all the chicken pieces and fry over high heat for 3–4 minutes, until golden. If the chicken wasn't dried well, the hot oil will spatter a lot — so don't skip that step.

3. Step 3:

   

   Then flip and fry the same way on the other side. A crust forms on the outside that seals all the juices inside the meat.

4. Step 4:

   

   After that hard sear, turn the heat down. Sprinkle the chicken with spices — a little curry powder and dried basil work nicely.

5. Step 5:

   

   Season with a little salt, granulated garlic, and ground pepper. Cover and let fry for 15–20 minutes, turning each piece a couple of times as it cooks. When the chicken is done, the meat starts to come away from the bone on its own. You can also test it by piercing with a sharp knife — the juices should run clear. Serve the chicken hot. Round it out with fresh sliced vegetables and a sauce. Enjoy!