Preparation Time – 180 minutes
As I sipped through my evening tea relishing the cold breeze on October 16th, I realized that it’s been over 6 months since the pandemic hit us. Time flies by real quick but the year 2020 is different. We will surely narrate tales of 2020 to our kids and grandkids someday just like our parents used their sacrifices to prove how privileged our lives have been. I think that’s how this world functions, we are all moving in a cyclic fashion. Nevertheless, this week has taken its toll on me, emotionally as well as mentally and it’s a Friday so let’s unwind.
In my recent memories, unwinding=cooking; what else can one plan during the current times. My mentor, Remy was bored of the usual accompaniments for Old Monk. Now that’s some food for thought or rather thought for food. Thanks to Instagram and my bookmarks, I came across this tempting recipe for Crispy Chicken Legs 🍗🍗
At the first look, I realized that the recipe is pretty different than how I cook and I was in two minds if I would even be able to pull it off and then, as usual, Remy kicked me hard and said, even if it goes wrong, what can you possibly loose. Now that’s a fact so I decided to go for it. For folks who do not like YouTube ads, below is the list of ingredients you will need to cook this scrumptious snack.
Chicken in White Wine
Marinate the chicken legs/drumsticks with salt and black pepper powder and set it aside for 15 minutes or so. Heat a frying pan/skillet and add olive oil. Once the oil is hot, carefully place the chicken legs and shallow fry it from all sides. This should take approximately 8 to 10 mins on low flame. Next goes the white wine, cook the chicken for 3-4 minutes, and add the chicken broth followed by rosemary leaves and garlic cloves. Cover the lid and set the timer to 45 minutes ⏳
Prepare the potatoes by rubbing olive oil and wrapping them carefully in individual silver foil wrappers. Set your oven to 200 degree celcius and bake the potatoes for an hour. You would need your potatoes to be completely soft. Let them cool and peel off the skin.
In the meantime, the chicken legs have tenderized completely, thanks to white wine and salt. You should be able to pull off the meat from the bone with minimal force. Use a food processor or a vegetable chopper to shred the cooked chicken meat. I ended up making a thick paste instead 😉Save the bones for later, yes, I mean it.
In a bowl, crumble the boiled potatoes, add shredded chicken, half of the mozzarella, and season the mixture with salt and black pepper powder. Mix them well and your filling is ready. Using your palm, make an oval shape just like chicken drumsticks with a portion of mozzarella cheese at the center surrounded by the cheesy filling. Once, all your drumsticks are ready, put them in the refrigerator for an hour. While the cheese cools down, let’s cool down ourselves with some Old Monk cocktail. This year has seen a lot of cocktails, maybe I should cover them all in another blog post.
The good part about a high/trip is that you lose the sense of time. Well, that exactly is the bad part too. My imaginary state of happiness was brought back to reality by the speeding timer. After all, the time was not on any kind of trip 😅😅
I gathered myself while my happiness slowly bid my goodbye and left the room. The chicken drumsticks were ready for action so I got going with the batter by mixing all-purpose flour, cornflour, black pepper powder, chaat masala, and red chili powder. Use the second bowl for panko breadcrumbs and the third one for eggs, beaten like never before 😬
Dip the chicken drumsticks in the flour bowl followed by the egg bowl and then coat the breadcrumbs. Dip the drumstick again in the egg bowl and then the breadcrumbs. You will end up with adorably cute looking chicken drumsticks ❤️
It’s time to see the results. I did taste the cheesy filling and my taste buds weren’t let down neither did Remy’s super-powered nose missed the joy. Well, the breadcrumb coated drumsticks were too cute and for a moment I was filled with guilt that I have to fry them, deep and crisp. Anyways, the hunger took over and I fried the legs for 10 minutes approximately in low flame.
I was excited to see the golden brown color oozing with cheese but the moment I tasted it, I was taken to Remy’s world where he mixes two ingredients to discover a new taste. I couldn’t help and ate all six of them in one go 😂😂😂😂
Do try the recipe and share your experience in the comments section below. Happy cooking, feels good to write after 4 long months ✍✍
Stay tuned to phoodiemonk for more recipes.