A la "Chicken legs"

A la "Chicken legs"

Category: Meat dishes

Ingredients
For kefir test:
Flour	250 g
Kefir	0.75-1 stack.
Soda	1/2 tsp
Salt	on the tip of a knife
For minced meat:
Chicken meat	500 g
Bulb	1 PC.
salt pepper	taste
salted straw
vegetable oil for frying

Cooking method

• Knead the dough from kefir, soda, salt and flour.
  
• The dough should be soft and not stick to your hands.
  
• 
  
• Then put the dough aside and start cooking the minced meat.
  
• Pass the chicken meat together with onions through a meat grinder. (I rubbed the onion finely on Berner)
  
• Salt and pepper the resulting minced meat, mix well and beat a little, rolling it into a ball and throwing it on the table to get a cool plastic mass.
  
• 
  
• Roll out the dough into a layer 1 mm thick and cut into strips 3 cm wide.The length of the strips I had was 33-34 cm
  
• 
  
• From this amount of meat, I got 11 "legs". It was possible to make 12, but there was a little stuffing left neither here nor there.
  
• Roll a sausage from a piece of minced meat and insert salted straws into it almost the entire length. Wrinkle so that the minced meat is well fixed on the straw.
  
• Then spiral the strip of dough around the minced meat, starting from the middle of the straw, to create a false "chicken leg".
  
• 
  
• When all the "legs" are sculpted, pour oil into the pan so that the "legs" are half immersed in it (this is approximately a 1-1.5 cm layer of butter).
  
• Heat the oil well and fry the "legs" in it on both sides until browning.
  
• 
  
• 
  
• 
  
• Serve hot legs. But you can also use them as a cold snack.
  
• Serve sour cream pounded with salt, pepper and herbs to the "legs" (you can also add a little soy sauce).
  
• You can also serve ketchup or other sauce to taste.
  

The dish is designed for

11-12 pcs.

Note

Spied on here 🔗

Thank you. : rose: Bookmarked

What a beauty! The recipe is just right for my new multiaerogrill. I will definitely prepare. Report for me.

To your health, girls!
It is advisable to make minced meat not from the breast, otherwise it will turn out dry.

Lika, thank you very much for the interesting recipe. My daughter will definitely like it. I took it to your bookmarks, I'll cook it tomorrow!

Interesting recipe You can also use cinnamon sticks instead of straws. Will give a specific Mediterranean flavor.

To your health, girls!
It is advisable to make minced meat not from the breast, otherwise it will turn out dry.

Angela, and if you grind the chicken breast with pork belly. Will it be dry?
And another question: when it cools down, the dough is not dull? Not dry? I want to cook for my husband's birthday

well, very beautiful! Thanks!

What a delicious recipe! Super! Also already in the bookmarks.

Angela, and if you grind the chicken breast with pork belly. Will it be dry?
And another question: when it cools down, the dough is not dull? Not dry? I want to cook for my husband's birthday

I am very sorry for looking over the question. The dough after cooling is not dull. It rolls out thinly, look at the photo, even a little minced meat is visible, when it is fried, it bubbles. Immediately hot, straight crunchy, and then soft.

Only carefully with straws. When it is hot + saturated with fat, it becomes very brittle.