Soft, tender chicken meat goes well with almost any marinade and sauces.
Interesting and really easy and quick to cook chicken legs in mayonnaise.
This dish will help busy housewives to feed their family deliciously on a typical day and save time when setting the festive table.
Chicken legs in mayonnaise - general principles
To prepare this dish, it is most convenient to purchase already chopped chicken, especially today there is a large selection of products on the market. Shins can be bought frozen or chilled. It is enough to rinse and dry the chilled product, but the frozen legs must first be thawed. It is important that all the legs are the same size, then they will marinate and cook at the same time.
Another important component of the dish is mayonnaise. It can be purchased or cooked at home. The legs can be marinated in mayonnaise, or use this product directly when cooking as a sauce. Additional tastes will be added by the ingredients added to the ingredient: garlic, curry, coriander, oregano, pepper, herbs, herbs, mustard, paprika and much more.
Do not be afraid that because of mayonnaise, the chicken will turn out to be too high-calorie. Of course, this dish is not suitable for a dietary table, but occasionally treat yourself with a delicate taste of meat is definitely worth it, all the more due to the low calorie content of the chicken itself, the dish is not so heavy.
Prepare chicken legs in mayonnaise mainly in the oven. This method is good because having laid out the prepared product in the form, sending it to the oven, you can forget about the dish for the entire baking time. But often they cook chicken legs in mayonnaise and in a pan, and in a slow cooker, microwave.
As a side dish, the legs are mainly served with a side dish of vegetables, cereals. Chicken is also delicious with legumes and pasta. In addition to a hot side dish, chicken goes well with cold appetizers: vegetable salad or sliced, pickled and salted vegetables, herbs.
1. Chicken legs in spices mayonnaise
Ingredients:
• 3 chicken drumsticks;
• any mayonnaise - a little less than half a glass;
• ground paprika, turmeric, ground red pepper, dry ground green onion - 20 grams each;
• a couple of cloves of garlic;
• a pinch of salt;
• parsley - half a bunch;
• some vegetable oil to lubricate the baking dish.
Cooking method:
1. Rinse the chicken legs thoroughly with running cold water and pat dry with a soft clean towel.
2. In a small cup, mix pepper with paprika, turmeric and onion. Add salt to taste, mix.
3. Rub the dried drumsticks with the prepared spice mixture and leave for a few minutes to be nourished.
4. Grind the garlic in the garlic, mix with mayonnaise and grease the chicken drumsticks well.
5. Transfer the prepared legs into a bowl, cover with a clean cloth and refrigerate for half an hour to marinate.
6. Put the pickled drumsticks on a greased frying sheet and place in the preheated oven for 35 minutes. Bake at a temperature not exceeding 180 degrees.
7. Every ten minutes, open the oven door and pour the shins with the allocated juice.
8. Serve the finished legs in mayonnaise on a portioned plate with a side dish of mashed potatoes, garnishing with parsley branches.
2. Pan-fried chicken legs in mayonnaise with cheese
Ingredients:
• 5 chicken legs;
• half a glass of purified water;
• 4 cloves of garlic;
• 50 mg of mayonnaise;
• spice for chicken dishes, ground black pepper - half a teaspoon;
• salt;
• frying oil - 50 ml;
• Dutch cheese - 100 grams;
• 3 stalks of dill.
Cooking method:
1. Rub the washed and dried chicken legs with salt and black allspice.
2. Put the legs in a hot oil in a frying pan and fry on all sides until golden brown.
3. Rinse the peeled garlic, pass through a press to make a homogeneous gruel.
4. Combine the garlic with half a glass of room temperature water and pour chicken drumsticks with this liquid.
5. Lubricate the drumsticks with mayonnaise, put again in a pan and fry until softened for about twenty minutes on moderate heat.
6. Five minutes before the end of the frying, sprinkle the chicken legs with grated cheese.
7. When serving, put the fried drumsticks in mayonnaise onto a flat dish, sprinkle with dill.
3. Chicken legs in mayonnaise with lemon
Ingredients:
• half a kilogram of chicken legs;
• one lemon;
• 50 mg of mayonnaise;
• salt, black pepper powder - a pinch;
• frying oil - 50 ml;
• any greenery - five stalks.
Cooking method:
1. Fold the prepared chicken legs in a deep bowl, add a little salt and pepper.
2. Squeeze out the juice of lemon, add a little mayonnaise and mix well, let the chicken sit in the refrigerator for half an hour.
3. Pour oil in a pan, heat.
4. Put the marinated legs on a hot frying pan and fry until crisp for about seven minutes on one side and the other on moderate heat.
5. Serve the finished chicken legs in mayonnaise on a flat plate, sprinkled with finely chopped greens with any favorite side dish.
4. Chicken legs in mayonnaise with carrots and onions
Ingredients:
• 4 chicken legs;
• a couple of carrots;
• 2 onion heads;
• mayonnaise, ketchup - 30 ml each;
• black pepper, salt - 10 grams each;
• some vegetable oil to lubricate the pan;
• any greenery - half a bunch;
• two leaves of green salad.
Cooking method:
1. Grease a deep frying sheet.
2. Rinse the chicken legs, dry, salt, pepper and put on a prepared baking sheet.
3. Mix ketchup and mayonnaise in a small cup, grease the chicken legs with this mixture.
4. Rinse and peel the vegetables.
5. Cut the carrots into thin circles, onions into rings.
6. Spread the chopped vegetables over the chicken legs.
7. Place the baking sheet with all contents in a hot oven and bake for 45 minutes until a light brown brown crust appears.
8. When serving on a serving plate, lay lettuce leaves, lay on them baked chicken legs, sprinkle with finely chopped greens.
5. Chicken legs in mayonnaise with sesame seeds in the oven
Ingredients:
• 12 chicken legs;
• onion head;
• sesame seeds - one handful;
• mayonnaise, ketchup - 30 ml each;
• half a lemon;
• salt, allspice powder - 10 grams each;
• three stalks of parsley;
• some vegetable oil to grease the pan.
Cooking method:
1. Cut the peeled onion head into thin strips, cut the lemon into small slices.
2. Rinse chicken legs, dry.
3. Put the drumsticks in a deep bowl, mix with salt, pepper, add slices of lemon, let it brew in the refrigerator for one hour.
4. In a small cup, mix mayonnaise with ketchup, coat the pickled chicken legs, put on a greased baking sheet.
5. Top the chicken legs with sesame seeds, cover with foil, put in a hot oven and bake a little more than half an hour until softened at a moderate temperature.
6. Ten minutes before the end of the baking, remove the foil to form a crisp.
7. When serving, lay the chicken legs on portioned plates, next to it lay a side dish of fresh stewed vegetables, decorate with parsley sprigs.
6. Braised chicken legs in mayonnaise
Ingredients:
• chicken drumsticks - 13 pieces;
• one cup of mayonnaise;
• sunflower oil - a little less than half a glass;
• salt - 30 grams;
• ground black pepper - 10 grams;
• green dill and parsley - 3 stems each.
Cooking method:
1. Rinse chicken legs, dry with paper towels or napkins.
2. Gently rub the legs with salt (you can take sea salt, just grind it in a special mortar before use), black pepper, a little grease with mayonnaise, leave for thirty minutes to marinate.
3. Fry all chicken legs in hot skillet in a skillet.
4. The remaining mayonnaise mix with two or three tablespoons of water, pour the legs on top with this mixture.
5. Adjust the heat to the smallest and extinguish a little less than an hour.
6. After twenty minutes of quenching, turn the legs over to the other side.
7. Serve the stewed chicken legs in mayonnaise on a flat plate, watering the juice released during the stewing, sprinkle with herbs, put slices of fresh tomatoes and cucumbers next to it.
Chicken legs in mayonnaise - tricks and tips
• If you don’t have time for marinating the legs, just make punctures in your legs and carefully rub the legs with spices.
• Garlic can not only be squeezed and mixed with mayonnaise, but, cut into thin slices, inserted into the same punctures in the legs themselves.
• Wrap the extreme bones of the legs before frying or baking foil, then they can be eaten even with your hands.
• Do not keep the legs in the oven or in a pan more than indicated so that they do not dry out. Also, the chicken will turn out to be juicy if, during cooking, they are periodically watered with the allocated juice.
• Do not put the legs on top of each other or tightly against each other during heat treatment. It is better to lay them in one layer at a short distance. Then they will bake better and faster, and will have a beautiful appetizing crust on all sides.
• Reduce the calorie content of the dish will help the preliminary disposal of the legs from the skin.
• Any of the above recipes applies not only to chicken legs, but also to other parts of the chicken: chicken legs, wings, hips. You can also cut a whole chicken into medium-sized pieces. Enjoy your meal.
