o form a brine. Place chicken legs in a large plastic container
at dry prick the chicken with a fork.
Carinate
lour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning
Place chicken legs in a dish; put dish in a steamer.
Steam for 30 minutes.
Cool legs on a rack for 30 minutes.
Heat oil in a pot until hot.
Deep fry legs until golden brown.
Sprinkle salt and ground chinese flower pepper before serving.
Serve hot.
Heat oven to 375*F. In a small cup or bowl, combine egg white and milk. Combine cereal, cornmeal, and seasonings in a small zippered plastic bag.
Dip chicken legs into egg white and milk, then drop into plastic bag and shake to coat.
Bake chicken legs in nonstick baking dish for 25 minutes. Turn and bake an additional 7 to 10 minutes or until done.
For an extra-crispy version, use cracker crumbs instead of cereal. This coating is great on fish, too.
Massage chicken pieces with 1/
Wash the chicken legs and remove the skin. The
o 360^F.
Rinse chicken legs, dry, and remove skin.
ck bags and add chicken.
Chill and
hat a heavy skillet works best.
Combine all dry ingredients
Before frying, boil chicken legs in a pot of water
our taste.
Wash your chicken legs and pat them dry.
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
baking sheet. Rinse the chicken legs and pat dry.
Melt
br>To prepare the chicken, rub the legs with salt and pepper
Put grease in deep fryer; heat until hot.
Add A.1. steak sauce in the grease, then add hot sauce to the grease.
Batter the chicken legs in flour, salt and pepper (put the salt in the flour).
Put the chicken legs in the deep fryer; fry until done.
kin from the chicken.
Cut the chicken into 8 equal
75F.
2. Place the chicken legs in a large mixing bowl
tbsp oil. Add the chicken and toss until well coated
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim