Have you ever tasted delicious breaded chicken legs? And not in the usual breading - from crackers, and in the original: from oatmeal? It turns out a very interesting dish that is perfect for a family dinner, and for the holiday menu. Chicken legs, breaded in flakes, turn out appetizingly ruddy, with a delicious crisp on top, tender in the middle.
Ingredients for chicken breasts breaded flakes
- 1 kg of chicken drumsticks (approximately 8 pcs.);
- 1-2 eggs;
- 1 glass of oatmeal;
- Salt, pepper, vegetable oil.
Method of cooking chicken legs in oatmeal breading
Chicken legs should be completely thawed, washed and lightly dried so that excess moisture does not spoil the breading.
Prepare two plates: in a deep beating with a fork eggs (if large, 1 piece is enough), salt and pepper; in a shallow mound flakes. Not only oat, but also wheat, corn, assorted will suit.
If you do not like a large breading - you can pre-grind flakes, rolling them with a rolling pin on the board. Chicken legs dipped on all sides in a beaten egg, then roll in flakes. In order for the flakes to cover the chicken in a thick even layer, it is convenient to put the leg in a plate and sprinkle with flakes from all sides.
Lay the chicken legs in breading on a sheet covered with baking paper, which is lightly greased with sunflower oil, and put in the oven.
Bake the legs in flakes at 200 ° C for about half an hour. Then carefully remove the baking sheet and turn the legs to the other side so that they evenly brown. Again, put in the oven for another 10-15 minutes, the baking temperature can be increased to 220 ° C.
When the chicken legs turn rosy - ready! Serve hot with mashed potatoes, a side dish of cereals or vegetables, garnished with a sprig of greens.
The next day, the chicken legs in breaded cereal will be just as tasty: if you warm up the legs in the oven, they become as if just cooked. Enjoy your meal!