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Chicken legs


Ingredients
Chicken legs
salt
oil 
a sharp knife 
practice & patience
Preparation

Chicken Drumsticks or legs turned inside out
Over the years we have called these tulip chicken drumettes. All you do is remove the knuckle on the end of the drumstick then push the meat down over the joint where it was attached to the breast.
This is a picture of the same process if you use a chicken leg. It’s a bit of work but if you are filling adventurous this allows much of the connective tissue to melt away. To me it’s a better tasting piece of chicken because much of the “tendons and such” melt away and all you are left with is meat.
Season the legs with salt and pepper then fry at 350 F until dark brown, crispy and fully cooked. Toss in your favorite hot sauce, a little lime and you are ready for the game.
 


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