John Myers
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Fried Chicken Legs with Zucchini Spaghetti
The perfect fried chicken legs with zucchini spaghetti recipe with a picture and simple step-by-step instructions.
Fried chicken legs:
- 800 g 2 Hähnchenkeulen mit Bruststück
- 2 tbsp Sunflower oil
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 big pinches Coarse sea salt from the mill
- 1 arc Parchment paper
Zucchini-Spaghetti:
- 500 g Organic zucchini (2 pieces)
- 1 Spiralschneider
- 2 tbsp Sunflower oil
- 1 tbsp Crème fraîche with herbs
- 4 big pinches Coarse sea salt from the mill
Serve:
- 2 * ½ Cherry Tomate zum Garnieren
Fried chicken legs:
- Wash the chicken drumsticks, pat dry with kitchen paper and cut into 2 parts at the joint. Preheat the oven to 150 ° C, place the chicken pieces on a baking sheet lined with baking paper and cook / roast on the middle rack in the oven at 150 ° C for approx. 45 minutes. In the meantime, mix sunflower oil (2 tablespoons), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) into a marinade . Increase the oven temperature to 225 ° C and cook / fry the chicken parts for another 20 minutes. Brush / brush with the marinade and finish cooking / frying for another 2 – 3 minutes using the grill function. Finally, season with coarse sea salt from the mill (4 big pinches).
Zucchini-Spaghetti:
- Wash the zucchini, pat dry with kitchen paper and cut into long, thin strips (spaghetti) with a spiral cutter. Heat sunflower oil (2 tbsp) in a pan, add the zucchini strips and fry for approx. 6 – 7 minutes / stir carefully. Season with crème fraîche with herbs (1 tbsp) and coarse sea salt from the mill (4 big pinches).
Serve:
- Serve roasted chicken legs with zucchini spaghetti, each garnished with half a cherry tomato.
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