Fragrant Crispy Chicken Legs Recipes

Steps:

• Marinate the drumsticks for 4- 5 hours, refrigerated.
• Improvise a steamer (or use one of the Chinese steaming devices).
• Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it.
• (Check water level in steamer from time to time to make sure there's still some water left).
• Air dry the drumsticks for a couple hours.
• When ready to deep fry, dredge the steamed drumsticks with cornstarch.
• Heat oil to 350- 375º and cook the drumsticks a few at a time until golden brown.

Steps:

• Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
• In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
• Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
• Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
• Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
• Fold in raisins and continue to cook just long enough to heat through.
• Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.

Steps:

• Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
• Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
• Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
• Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
• Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
• Preheat oven to 250 degrees F (120 degrees C).
• Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Steps:

• Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
• Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
• Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
• Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.