12-14 de-skinned (optional) chicken legs, cooked
1/2 tsp granulated garlic
1 1/2 cups bread crumbs
Salt, pepper to taste
1 cup vegetable oil
2 quarts water
4 large pealed carrots
salt and pepper to taste
Put de-skinned (optional) chicken legs in a large pot cover it with, about 2 quarts of water.
Add bay leaf, salt and pepper to taste. Add 4 large pealed carrots and 1/2 onion.
Cook it for 1 hour over medium heat.
Take out chicken legs from the broth and cool them down.
In a medium bowl whip eggs with salt, pepper, and granulated garlic.
Pour 1 1/2 cups of bread crumbs in a separate bowl.
Heat approximately 1 cup of vegetale oil on a nonstick pan. After about 2 min lower the heat to medium.
One by one dip chicken legs into the eggs mixture then roll in bread crumbs.
Place one drumstick at a time in hot oil (fits about 7 drumsticks).
Fry chicken on one side for 4 minutes or until crust is golden then turn each chicken leg over and fry on the other side for about 3 minutes or until golden.
The following dish can be found at www.artisanimports.com