Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a chicken drumstick in a slow cooker? Prepare all the necessary ingredients. Take sour cream of any fat content, mustard is better not very sharp. Peel the onion from the husk and rinse in cold water. Wash the chicken drumsticks and dry them dry with a paper towel. The marinade will stick better on dry legs.
Step 2:
Prepare the marinade for the meat. How to make marinade? Take a spacious bowl. It can be made of plastic, glass or ceramic. In a bowl, mix sour cream with mustard.
Step 3:
Add a little salt and spices to the bowl to your liking. As spices, you can use ground pepper, paprika, dry herbs such as dill, parsley or basil. And you can use a ready-made set of spices for chicken. For a brighter flavor, you can add a little garlic. Pass it through the press. Mix all the ingredients well.
Step 4:
Completely coat the chicken drumsticks with the resulting marinade. Try to do this as carefully as possible so that the marinade evenly covers all the legs. Cover the bowl with a lid or cling film and leave to marinate for 1 hour.
Step 5:
When the time for marinating chicken legs has passed, take care of the onion. Cut the peeled onion into cubes.
Step 6:
Pour a little vegetable oil into the bowl of the slow cooker on the bottom and put the pickled chicken legs. Add the chopped onion. Put the bowl in a slow cooker, cover with a lid and turn on the Baking mode for 30 minutes. Choose the mode depending on the model of your slow cooker.
Step 7:
Meat is cooked very quickly. During cooking, you can open the lid 1-2 times and mix everything so that the legs do not start to burn. The specified time is quite enough for the shins to have time to prepare. As you can see, the meat began to separate from the bones. And this means that it is already ready!
Step 8:
Put the finished chicken drumsticks on prepared plates and serve to the table. Bon appetit!
Instead of vegetable oil, you can use butter for frying. At the same time, the taste of the finished dish will acquire a creamy aftertaste. Try it!
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken legs - 158 kcal/100g
