Chicken legs with mayonnaise and garlic. How to deliciously and correctly fry chicken legs in a frying pan with mayonnaise? How to properly fry chicken legs in a frying pan

Soft, tender chicken meat goes well with almost any marinades and sauces.

Interesting and really easy and quick to prepare chicken legs in mayonnaise.

This dish will help busy housewives deliciously feed their family on an ordinary day and save time when serving festive table.

To prepare this dish, it is most convenient to purchase already cut chicken, especially since today there is a large selection of products sold on the market. Drumsticks can be purchased frozen or chilled. It is enough to rinse and dry the cooled product, but frozen legs will need to be thawed first. It is important that all the legs are the same size, then they will be marinated and cooked at the same time.

Another important component of the dish is mayonnaise. It can be purchased or prepared at home. The legs can be marinated in mayonnaise, or this product can be used directly when cooking as a sauce. Additional taste qualities The following components will be added to the ingredient: garlic, curry, coriander, oregano, pepper, herbs, herbs, mustard, paprika and much more.

Don't worry that the mayonnaise will make the chicken too high in calories. Of course, this dish is not suitable for a diet table, but occasionally it is worth pampering yourself with the delicate taste of meat, especially since the low calorie content of the chicken itself makes the dish not so heavy.

Chicken legs in mayonnaise are prepared mainly in the oven. This method is good because once you put the prepared product in a mold and put it in the oven, you can forget about the dish for the entire baking time. But often they cook chicken legs in mayonnaise in a frying pan, in a slow cooker, or in the microwave.

As a side dish, the legs are mainly served with a side dish of vegetables and cereals. Chicken is delicious with legumes, as well pasta. In addition to a hot side dish, chicken goes well with cold snack: vegetable salad or sliced vegetables, pickled and salted vegetables, herbs.

1. Chicken legs in mayonnaise with spices

Ingredients:

3 chicken drumsticks;
any mayonnaise - a little less than half a glass;
ground paprika, turmeric, ground red pepper, dry ground green onions– 20 grams each;
a couple of cloves of garlic;
a pinch of salt;
parsley - half a bunch;
a little vegetable oil to grease the baking pan.

Cooking method:

Rinse the chicken legs thoroughly under running water cold water, dry with a soft, clean towel.
In a small bowl, mix pepper with paprika, turmeric and onion. Add salt to taste, stir.
Rub the dried drumsticks with the prepared spice mixture and leave for a few minutes to soak.
Grind the garlic in a garlic press, mix with mayonnaise and coat the chicken drumsticks thoroughly.
Place the prepared legs into a bowl, cover with a clean cloth and place in the refrigerator to marinate for half an hour.
Place the marinated drumsticks on a greased baking sheet and place in the preheated oven for 35 minutes. Bake at a temperature no higher than 180 degrees.
Every ten minutes, open the oven door and pour the juices over the drumsticks.
Serve the finished legs in mayonnaise on a serving plate with a garnish of mashed potatoes, garnished with parsley sprigs.

2. Pan-fried chicken legs in mayonnaise with cheese

Ingredients:

5 chicken legs;
half a glass of purified water;
4 cloves of garlic;
50 mg mayonnaise;
spice for chicken dishes, ground black pepper - half a teaspoon;
salt;
oil for frying – 50 ml;
Dutch cheese – 100 grams;
3 stalks of dill.

Cooking method:

Rub washed and dried chicken legs with salt and black allspice.
Place the legs in hot vegetable oil in a frying pan and fry on all sides until golden brown.
Rinse the peeled garlic and pass through a press to obtain a homogeneous paste.
Mix the garlic with half a glass of water at room temperature and pour this liquid over the chicken drumsticks.
Lubricate the drumsticks with mayonnaise, place them back in the pan and fry until softened for about twenty minutes over moderate heat.
Five minutes before the end of frying, sprinkle the chicken legs with grated cheese.
When serving, place the fried drumsticks in mayonnaise on a flat dish and sprinkle with dill.

3. Chicken legs in mayonnaise with lemon

Ingredients:

half a kilogram of chicken legs;
one lemon;
50 mg mayonnaise;
salt, black pepper powder - a pinch;
oil for frying – 50 ml;
any greens - five stalks.

Cooking method:

Place the prepared chicken legs in a deep bowl, add a little salt and pepper.
Squeeze lemon juice, add a little mayonnaise and stir well, let the chicken soak in the refrigerator for half an hour.
Pour oil into a frying pan and heat it up.
Place the marinated legs in a hot frying pan and fry until crispy for about seven minutes on one side and the other over moderate heat.
Serve the finished chicken legs in mayonnaise on a flat plate, sprinkled with finely chopped herbs and any favorite side dish.

4. Chicken legs in mayonnaise with carrots and onions

Ingredients:

4 chicken legs;
a couple of carrots;
2 onions;
mayonnaise, ketchup – 30 ml each;
black pepper, salt – 10 grams each;
a little vegetable oil to grease the baking sheet;
any greens – half a bunch;
two leaves of green salad.

Cooking method:

Grease a deep frying pan with oil.
Wash the chicken legs, dry them, add a little salt and pepper and place on the prepared baking sheet.
Mix ketchup and mayonnaise in a small cup and brush the chicken legs with this mixture.
Rinse and peel the vegetables.
Slice the carrots thin circles, onion - rings.
Scatter the chopped vegetables over the chicken legs.
Place the baking sheet with all the contents in a hot oven and bake for 45 minutes until a light brown crust appears.
When serving on a serving plate, place lettuce leaves, place baked chicken legs on them, sprinkle with finely chopped herbs.

5. Chicken legs in mayonnaise with sesame seeds in the oven

Ingredients:

12 chicken legs;
onion head;
sesame seeds - one handful;
mayonnaise, ketchup – 30 ml each;
half a lemon;
salt, allspice powder – 10 grams each;
three stalks of parsley;
a little vegetable oil to grease the baking sheet.

Cooking method:

Cut the peeled onion into thin strips, cut the lemon into small slices.
Rinse the chicken legs and dry them.
Place the drumsticks in a deep bowl, mix with salt and pepper, add lemon slices, and let sit in the refrigerator for one hour.
In a small cup, mix mayonnaise with ketchup, coat the marinated chicken legs, and place on a greased baking sheet.
Sprinkle sesame seeds on top of the chicken legs, cover with foil, place in hot oven and bake for a little over half an hour until softened at moderate temperature.
Ten minutes before the end of baking, remove the foil to form a crispy crust.
When serving, place chicken legs on serving plates and place a side dish of fresh stewed vegetables, garnish with parsley sprigs.

6. Stewed chicken legs in mayonnaise

Ingredients:

chicken drumsticks – 13 pieces;
one glass of mayonnaise;
sunflower oil - a little less than half a glass;
salt – 30 grams;
ground black pepper – 10 grams;
green dill and parsley - 3 stalks each.

Cooking method:

Rinse the chicken drumsticks and dry them with paper towels or napkins.
Rub the legs thoroughly with salt (you can use sea salt, just grind it in a special mortar before use), black pepper, brush a little with mayonnaise, leave for thirty minutes to marinate.
Fry all the chicken legs in hot oil in a frying pan.
Mix the remaining mayonnaise with two to three tablespoons of water, pour this mixture on top of the legs.
Adjust the heat to low and simmer for just under an hour.
After twenty minutes of stewing, turn the legs over to the other side.
Serve stewed chicken legs in mayonnaise on a flat plate, pour over the juice released during stewing, sprinkle with herbs, place slices next to them fresh tomatoes and cucumbers.

If you don’t have any time to marinate the legs, just make punctures in the legs and thoroughly rub the legs with spices.
Garlic can not only be squeezed out and mixed with mayonnaise, but also, cut into thin slices, inserted into the same punctures in the legs themselves.
Wrap the outer bones of the legs with foil before frying or baking, then you can even eat them with your hands.
You should not keep the legs in the oven or in a frying pan for more than this, so that they do not dry out. The chicken will also turn out juicy if you periodically pour the juices over them during cooking.
Do not place the legs on top of each other or tightly against each other during heat treatment. It is better to lay them out in one layer at a short distance. Then they will bake better and faster, and will have a beautiful, appetizing crust on all sides.
Preliminarily removing the skin from the drumsticks will help reduce the calorie content of the dish.
Any of the above recipes is applicable not only to chicken legs, but also to other parts of the chicken: legs, wings, thighs. You can also cut the whole chicken into medium-sized pieces. Bon appetit.

It would seem that what could be easier than frying chicken legs in a frying pan, generously seasoning them with mayonnaise? But if you don’t know the intricacies of cooking, this dish will turn out raw on the inside and burnt on top. How to properly fry chicken legs in a frying pan to get tender, juicy meat with a temptingly crispy crust? For frying, it is best to choose medium-sized chicken legs; they will fry much faster than large legs. If they were stored in freezer, they need to be completely defrosted at room temperature or in the microwave, rinse under cold water, and only then start cooking. If the meat does not melt well, then during frying it will stick to the pan and burn. The skin and excess fat from the hams must be cut off, this will reduce the calorie content of the dish.

So, what is the easiest way to deliciously fry chicken legs in a frying pan? To get flavorful meat, you need to marinate it before cooking. For the marinade you will need mayonnaise, sour cream, garlic, salt and pepper. Pass the garlic through a press. Combine mayonnaise and sour cream in equal parts, add salt and pepper, add garlic to the mixture and mix everything thoroughly. Spread the chicken legs generously with the resulting marinade and place in the refrigerator for several hours. After the hams are soaked in the sour cream-mayonnaise mixture, place them on a greased vegetable oil frying pan and fry over low heat, covered, for at least 30 minutes. To ensure that the chicken has a crispy crust, before removing the finished hams from the pan, they need to be fried for 1-2 minutes over high heat.

Before frying the legs in a frying pan, you can boil them in water. In this case, the meat will be softer and the frying process will not take much time. Place the cleaned and washed hams into a pan of boiling salted water, add onions, carrots, Bay leaf and cook for about 30 minutes. It is necessary to ensure that the meat is not overcooked, otherwise it will be difficult to fry. Remove the boiled chicken legs from the pan. Mix a few tablespoons of mayonnaise with garlic, salt and pepper passed through a press and rub the chicken meat with this mixture. After this, you need to fry the hams in a frying pan over high heat on both sides until a golden brown crust forms on their surface. This dish is very easy to prepare, and the taste is not much different from fully fried meat.

Some people are interested in how to fry chicken in a frying pan with mayonnaise under pressure? The technology for preparing the dish is as follows: cut the hams into 2 parts, lightly beat them with a hammer and place them in a deep enamel bowl. Mix mayonnaise, garlic, pepper, dried basil, salt and pour this marinade over the chicken pieces. It is important that the mixture completely covers the meat. Place the chicken in the refrigerator to soak for several hours. Grease a frying pan with vegetable oil and heat it, place the pickled hams on it and fry them over low heat under pressure for about 20-30 minutes. To ensure that the chicken cooks evenly, you need to turn it over from time to time. As a pressure, you can take a flat plate with a smaller diameter than a frying pan and place a jar of water on top of it.

For those who don’t know how to fry chicken legs in a frying pan and serve them with... delicious gravy, we can advise you to cook chicken legs. For this dish, you need to divide several hams into 3 parts and fry them in vegetable oil until golden brown. To prepare the gravy, you need to take 3 tablespoons of mayonnaise and tomato juice, 2 canned cucumber, garlic, suneli hops, pepper and salt. Mix mayonnaise with tomato juice, add cucumbers cut into small cubes and garlic and spices passed through a press. Dilute the sauce with water, add salt and pour it over the fried chicken pieces. A few minutes before it’s ready, add 2 tablespoons of flour, previously diluted with water, to the gravy. Simmer the hams in the resulting gravy over medium heat for 25-35 minutes.

Chicken legs can also be cooked with onions. Before frying the leg in a frying pan according to this recipe, you should coarsely chop the onion. For 500 grams of ham you will need 3 large onions. Pour chopped onion into a frying pan greased with vegetable oil, fry it for 1-2 minutes, then place chicken legs rubbed with salt, spices and mayonnaise on top, cover with a lid and fry over low heat for 30-40 minutes. To prevent the onion from burning, you should stir it from time to time with a wooden spatula. Fried chicken legs - hearty and very tasty dish. They can be served with potatoes, pasta and vegetable salads. It’s just a pity that chicken legs are too high in calories, but from time to time it’s not only possible, but also necessary to treat yourself to them.

The time to fry chicken legs is determined by their size. How less meat on bone, the shorter the processing. The dish is cooked without a lid (so as not to extinguish) over medium heat (on high it will burn, on low it will stick). Fried chicken legs are useful product, if not abused. Good meat should not be frozen, soft and delicate pink in color. Old chicken is yellow and hard. It is also not recommended to take a bird with a very thick skin; a large amount of fat can be harmful.

How to properly fry chicken legs in a frying pan

There are some rules that must be followed so as not to spoil the dish. By frying the meat in a frying pan with the skin on, you can preserve its juiciness. Frying without skin will cause the product to dry out. Therefore, the chicken always comes in batter or breading.
In order not to dry out the legs, spend 5-10 minutes on each side. After the crust appears, cover the pan with a lid and fry over low heat for an additional 15 minutes.
Marinade improves the taste and softens the structure of meat fibers. Chilled and frozen drumsticks are used, which are previously defrosted.

How to fry breaded chicken legs in a frying pan

Recipe ingredients:

Chicken legs – 1 kg.
Wheat flour – 3 tbsp.
Dry white wine – 100 ml.
Butter – 30 g.
Vegetable oil – 50 ml.
Salt, spices - to taste.

Cooking process:

All products that are prepared for this dish are thoroughly cleaned and washed. Next, the chicken drumsticks are dried and rubbed with dry ground spices and poured over with wine. The meat should be left for 1 hour in the refrigerator.
Preparing the breading: stir Wheat flour, salt, ground pepper, ground nutmeg. The drumsticks are dried from the wine and sprinkled with breading mixture. Vegetable oil is heated in a frying pan, the chicken is fried in breading until cooked. The legs are checked by piercing the fork. There is no bleeding - the meat is ready.
The next step is preparing the sauce. Melts in a clean frying pan butter, 1 tbsp. breading mixture, 1 tbsp. wine marinade. If necessary, season the sauce with herbs, bring to a boil and leave covered for 5 minutes. The dish is served on a platter and topped with creamy wine sauce.

How to fry chicken legs in a frying pan with vegetables

Recipe ingredients:

Chicken legs – 4 pcs.
Chicken broth – 300 ml.
Wheat flour – 6 tbsp.
Corn oil – 5 tbsp.
Canned tomatoes – 400 g.
Garlic – 2 g.
Celery stalk – 1 pc.
Bell pepper – 1 pc.
Onions – 1 pc.
Salt, spices - to taste.

Cooking process:

The recipe is extremely simple. First the products are washed, then cleaned. Dry the chicken meat with paper towels. Heat up a frying pan with oil. The drumsticks are fried on both sides, but not until the end of cooking.
Flour is poured into a clean frying pan and heated to a light cream color. Next, pour the remaining ingredients into the flour: onion, celery, pepper, garlic, spices, salt. The whole thing is fried in oil for 2 minutes.
Then add chicken legs and diced tomatoes to the pan and pour in the broth. The chicken and vegetables cook for about 45 minutes.

How to fry chicken legs in a frying pan with garlic

Recipe ingredients:

Chicken legs – 1 kg.
Garlic – 3 g.
Mayonnaise – 4 tbsp.
Vegetable oil – 50 g.
Salt - to taste.

Cooking process:

Chicken meat is washed and dried with a clean towel. Garlic cloves are crushed in a garlic press and mixed with low-fat mayonnaise, since the dish will be greasy. The legs are marinated in garlic mayonnaise for 30 minutes.
The pan is heated, the leg is fried in vegetable oil on both sides. While frying, check for blood with a fork. The finished chicken produces clear juice instead of blood, and the meat is tender and juicy.

For frying, it is best to choose a cast iron frying pan. The thicker the bottom and walls, the less chance the legs will burn. Prolonged treatment at high temperatures dries out the product. It is important to sear the top layer and keep the middle soft. You can also remove the bones from the shin and make interesting fillings, for example, with canned pineapples or oranges in mayonnaise. Chicken meat is prepared with fried potatoes, rice and buckwheat porridge.

Even the most ardent fans exotic cuisine They often take great pleasure in preparing simple, everyday dishes using the most common ingredients. No matter how fond we are of the exotic, it is sometimes very difficult to give up the combination of baked chicken with garlic, mayonnaise and potatoes that we have known since childhood! Therefore, we suggest that you save this basic information just in case. home recipe in your cooking notebook!

Baked chicken legs in the oven with mayonnaise and garlic turn out tender, juicy and very tasty! And the incomparable aroma of this dish evokes an appetite and a desire to taste the result of your efforts instantly!

Ingredients:

chicken legs- 2 pcs.;
garlic - 2-3 cloves;
mayonnaise - 1.5-2 tbsp. spoons;
vegetable oil (for greasing the mold) - 2-3 tbsp. spoons;
salt - to taste;
ground black or red pepper - to taste.

For garnish:

potatoes - 600-700 g.

How to bake a chicken leg in the oven

Grease the bottom of the heat-resistant pan evenly with vegetable oil. Wash the legs thoroughly and dip them in a napkin/paper towel. Rub the bird with salt on both sides and place in the prepared pan. You can bake the whole leg, or cut it into thighs and drumsticks with a knife - either way it will turn out delicious!
Sprinkle the chicken with ground pepper and, if desired, your favorite spices/seasonings. Poultry goes well with rosemary, basil, oregano, and curry. The main thing is not to overdo it with additives, so as not to interrupt the natural taste of chicken meat!
Chop the garlic very finely with a knife or pass it through a press, mix with mayonnaise. Spread the resulting sauce evenly over the surface of the legs. Thanks to mayonnaise, the chicken will turn out very tender, with an appetizing browned crust, and garlic will give the dish a unique aroma!
Place the form in an oven heated to 200 degrees. Bake the chicken legs with mayonnaise and garlic for about 40-60 minutes (cooking time depends on the size of the chicken). To make sure it is done, you can pierce the chicken meat with a fork or knife blade. If clear juice comes out, the legs are ready to eat. If the liquid is cloudy, continue baking the bird.
At the same time, prepare the side dish. After rinsing and filling with water, boil the potatoes until tender. After cooling a little, peel the tubers and place them in the form in which the legs were previously baked (if the potatoes are large, cut the tubers into 2-3 parts). Lightly sprinkle with salt, and then mix the potatoes thoroughly, soaking them on all sides with the mixture of butter and chicken juice remaining at the bottom of the pan.
Bake for 10-15 minutes. As a result, the potatoes will be covered with a thin, browned crust, but will remain soft inside.
Chicken legs in the oven with mayonnaise and garlic are ready! We serve them along with potatoes, as well as fresh herbs and any vegetables.

Bon appetit!

Baked chicken drumsticks in the oven with potatoes in mayonnaise, the recipe with photos of which I offer, will definitely appeal to all your household members, especially men! It should be noted that the dish is an excellent solution have a delicious dinner– after all, both the main dish and the side dish are prepared immediately. It turns out that the housewife will spend only 10-15 minutes on the preparatory processes (peeling and cutting potatoes, marinating chicken drumsticks in mayonnaise sauce), and then for 40 minutes, the dish will be baked in the oven. During this time, you can do some light work, do a lot of urgent household chores, and set the table for a delicious dinner.
For the dish, you need to take chicken legs (preferably not homemade chickens, because they will take much longer to cook) of medium size. To make the meat more juicy and aromatic, marinate it in a sauce made from a mixture of mayonnaise, garlic and your favorite spices.

Ingredients:
- chicken meat (drumsticks) – 4 pcs.,
- potato tubers – 3-5 pcs.,
- garlic – 2 cloves,
- mayonnaise (any fat content) – 100 g,
- medium grind salt – 0.5 tbsp.,
- ground black pepper - to taste,
- spices for chicken - optional.

Recipe with photos step by step:

We wash the drumsticks, if necessary, we clean them from any remaining skin, but do not remove the skin. Then we make a dry mixture of salt and pepper and sprinkle the legs thoroughly with it.

Chop the peeled garlic and combine with mayonnaise.

Coat the prepared shins with this sauce and let them soak in the aromas of spices for 15 minutes. 1 tbsp. We reserve the sauce for the potatoes.

We peel the potato tubers and cut them into quarters.

Next, sprinkle with salt and mix with mayonnaise sauce.

Place the potatoes in a roasting pan (coat the bottom with oil), and place the chicken drumstick in mayonnaise sauce on top of it. (Pour the remaining sauce evenly over the potatoes).

Cook the dish in the oven at 180°C for at least 40 minutes.

Transfer the chicken drumsticks with potatoes to large dish, and serve hot to the table.
Bon appetit!

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