Tender Baked Chicken Legs in Creamy Garlic Sauce
Ingredients
- Chicken drumsticks (bottom part of the leg)
- Salt (to taste)
- Oregano (to taste)
- Curry (to taste)
- 1 tablespoon sweet paprika
- Granulated garlic (to taste)
- 200 grams flour
- Oil (for frying)
- 1 medium onion (finely chopped)
- 500 milliliters hot water
- 1 tablespoon chicken seasoning (or your preferred spice mix)
- 2 tablespoons of the seasoned flour mix (reserved from earlier)
- A little cold water (to dissolve flour)
- 1 clove of garlic (grated)
- 70 milliliters cooking cream
- Black pepper (to taste)
For the Chicken:
For the Sauce:
Instructions
- Prepare the Chicken:
- Use a knife to lightly score the drumsticks.
- In a small bowl or plate, mix the spices: salt, oregano, curry, sweet paprika, and granulated garlic.
- Sprinkle half of the spice mix over the chicken legs and coat them well.
- Coat the Chicken:
- In another bowl, mix 200 g flour with the remaining half of the spice mix.
- Roll the seasoned chicken legs in the flour mixture until well coated.
- Fry the Chicken:
- Heat oil in a pan and fry the chicken legs until golden and crisp.
- Remove the chicken and set it aside.
- Prepare the Sauce:
- In the same oil, add the finely chopped onion and sauté for 2 minutes.
- Mix 500 ml hot water with 1 tablespoon chicken spices and pour into the pan with the onion.
- In a small bowl, mix 2 tablespoons of the leftover flour mix with a bit of cold water until smooth.
- Pour the flour slurry into the sauce and stir.
- Add 1 grated garlic clove, 70 ml cooking cream, and pepper to taste.
- Let the sauce thicken slightly.
- Bake Everything Together:
- Pour the creamy sauce into a baking dish.
- Arrange the fried chicken legs on top.
- Bake in a preheated oven at 200°C (392°F) for 1 hour.