Breaded chicken drumsticks with deep fried potatoes

Friends, this dish is delicious both hot and cold. Add some greens or salad and get a delicious lunch or dinner.

We cook it in deep fat.

Be careful and choose only high-quality refined oil.

I'd like to give you some tips on how to use oil to make your cooking safe and tasty.

For safety reasons, do not overheat the oil above 175* (so that it does not catch fire).

How to determine the temperature?

- You can look at the surface of the oil; if there is already a barely noticeable haze in the air (not yet smoke), then it has already heated up enough, and you need to turn off the heat.

- You can use a cooking thermometer.

- Or you can carefully take a toothpick and dip it into the oil a little; if bubbles appear around the toothpick, the oil is ready for deep frying.

After the dish is cooked and the oil has cooled, you can strain it and reuse it (up to 11 hours of deep-frying in total).

The recipe is for 6 chicken drumsticks

300 g of potatoes

100 g of hard cheese

salt, pepper (to taste)

dill

2 eggs

For the breading:

2 eggs

salt

salted corn chips (nachos)

For deep frying:

Refined sunflower oil

Salt the legs and bake them in a 180-degree oven until they are cooked.

When cool, remove the meat from the bone and chop it finely.

Boil the potatoes until tender, drain off all the water, add finely chopped dill, salt, and pepper to taste, and mash to a puree consistency. Add the meat and grated cheese to the mashed potatoes and mix.

For the breading, chop the corn chips.

Take the peeled bone and minced potatoes with meat and form a shank on the bone.

Dip in the egg, then in the breading and heated refined sunflower oil, and fry for 3-4 minutes.

Everything is ready! Enjoy cooking 💛