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Crispy Chicken Legs with Honey Bunched Carrots
The perfect crispy chicken legs with honey bunched carrots recipe with a picture and simple step-by-step instructions.
Crispy chicken legs:
- 500 g Chicken leg (here: 5 pieces)
- 100 g Breadcrumbs
- 30 g Cornflakes
- 2 tbsp Butter
- 2 Fresh, large cloves of garlic
- 1 tsp Sweet paprika
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Honey bunch carrots:
- 500 g Bunch of carrots (here: 4 pieces)
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- Remaining breading from the crispy chicken drumsticks
To serve:
- 2 Stalk Parsley for garnish
Crispy chicken legs:
- Wash the chicken drumsticks and pat dry with kitchen paper. Put the cornflakes (30 g) in a bowl and crumble with a soup ladle. Add breadcrumbs (100 g), very, very small diced garlic cloves (2 pieces), sweet paprika (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and add everything well mix the breading. Briefly liquefy the butter in the microwave, brush the chicken drumsticks vigorously with it, roll well in the breading and place in an ovenproof dish. Preheat the oven to 200 ° C and cook / bake the breaded chicken legs in it for about 25 minutes.
Honey bunch carrots:
- Peel the carrots with the peeler, leave the cabbage to stand for about 1 cm and cook in salted water (1 teaspoon of salt) for about 10 minutes. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan and fry the carrots for 4 – 5 minutes. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Drizzle with liquid honey (1 tbsp) and sprinkle with the remaining marinade.
Serve:
- Serve crispy chicken drumsticks and honey bunched carrots, garnished with parsley.
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