Pan-Fried Chicken Legs

Cooking method

1. Step 1:

   

   Gather all the ingredients for our pan-fried chicken legs. You can use any part of the leg — thighs or drumsticks. That said, drumsticks have more bone than meat in my opinion, so I prefer to use whole leg quarters.

2. Step 2:

   

   Rinse the eggs and wipe them with a paper towel. This gets any dirt off the shells so it doesn't end up in the marinade. Crack the eggs into a bowl and add salt and ground black pepper.

3. Step 3:

   

   Beat the eggs until smooth and the salt has dissolved. Fine salt makes this easier.

4. Step 4:

   

   Wash the chicken legs and pat them completely dry with a paper towel. Lay them in a single layer in a container. Pour the egg mixture over them and toss so the legs are fully coated. Cover and refrigerate for 12 hours.

5. Step 5:

   

   Take the legs out of the fridge and toss them again so as much of the egg coating stays on as possible. Then spread the breadcrumbs in a dish and dredge the legs, pressing the crumbs on as firmly as you can. For a denser, crispier crust, use finely ground breadcrumbs.

6. Step 6:

   

   Pour vegetable oil into a skillet and add the butter (you can use ghee instead). Heat the fat well over medium heat and add the legs. Fry until a firm, golden crust forms — about 7 to 12 minutes, depending on your pan and heat level. Then flip the legs over.

7. Step 7:

   

   Cover the skillet with a lid and turn the heat down to low.

8. Step 8:

   

   Cook the legs, covered, for 30 minutes, until done. They're ready when the juices run clear as you pierce them. To crisp the crust back up, take off the lid, turn the heat to high, and fry them on both sides.

9. Step 9:

   

   Take the pan off the heat and serve right away. Any side you like goes with these legs — a vegetable salad, or even just some fresh herbs. Enjoy!