John Myers
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Fried Chicken Legs with Asparagus and Potatoes
The perfect fried chicken legs with asparagus and potatoes recipe with a picture and simple step-by-step instructions.
For the dressing:
- 6 tbsp Barbecue sauce, smoky with honey, e.g. Jay’s kitchen, BBQ-Saus Kansas City
- 16 Poles Asparagus, green
- 2 medium-sized Potatoes, waxy
- 2 tbsp Celery leaves, fresh or frozen
- 1 small Cucumber, approx. 120 g
- Unsalted butter
- 1 piece Carrot, about 3 cm from the top
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Red wine vinegar
- 1 tbsp Orange juice
- 1 tsp Sugar
- 2 tsp Herbal mix, Italy
- 1 pinch Black pepper from the mill
- 1 tbsp Extra virgin olive oil
Also:
- 1 liter Frying oil, fresh
- 150 g Water
- Chicken broth, Kraft bouillon
To garnish:
- Sesame seeds, white
- Rinse the chicken drumsticks, peel off the skin and dry with kitchen paper. Cut the green asparagus at the lower end approx. 1 cm, then from the middle down with an asparagus peeler (ordinary peelers are less suitable, as the woody part is usually deeper).
- Wash and peel the potatoes, quarter them lengthways, thirds crosswise and rinse with running water. Cook with a little salted water for about 20 minutes. In the meantime, cap the cucumber at both ends, wash, peel, cut in half lengthways and remove any grains. Slice the halves into approx. 3 mm thick slices.
- For the dressing, peel the carrot piece, cut lengthways into approx. 2 mm thick slices and cut them lengthways into 2 mm wide strips. Cut the strips crosswise into small cubes. Cut the small, red onions at both ends, peel them, slice them into thin slices and chop them into small pieces. Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
- Mix all the ingredients for the dressing, except the olive oil, and fold 1 teaspoon of the bouillon into the cucumber pieces. Let it steep for about 10 minutes, then mix in the olive oil.
- Heat the BBQ sauce in a saucepan, but DO NOT boil it. Heat the frying oil to 165 degrees and fry the chicken drumsticks in 6 – 7 minutes until light brown and add them to the BBQ sauce. Drain the potato water, add 2 tablespoons of the butter and the celery leaves to the potatoes and keep warm with the lid on.
- Approx. Pour 150 g of water into a sufficiently large pan (with a lid), dissolve 3 g of chicken stock in it and bring the stock to a boil. Place the asparagus in the broth and let it cook for 3 minutes with the lid on. Drain the broth, add 2 tablespoons of butter and toss the asparagus in it.
- Arrange the finished ingredients on serving bowls, garnish and serve warm.
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