2 chicken legs, skin on chicken legs 2, with skin
3-4 cups milk 2 ¼ cups
vegetable fat baking
1 tablespoon + 1 teaspoon salt ¾ cup flour
1 teaspoon cayenne pepper 1 egg
put into a bowl and pour over chicken pieces in milk. Cover with plastic wrap and place in refrigerator for 2 hours or overnight. In this way the meat is tender.
put chicken into a large pot, pour the milk. Milk, bring to a boil, then reduce the gas and cook over low heat about 20 minutes. (Until chicken is cooked.) Pull the chicken from the milk and set it aside for 15 minutes. to cool, then dry the pieces of paper towel.
Heat fat to about 160 ° C. To a large string bag pour salt, flour and pepper, shake to everything merged. In a bowl, whisk the egg.
to put the bag on a piece of chicken and shake to covered with flour. Dip chicken in egg, then put it back into the bag of flour.
gently toss each piece of chicken into the hot oil, fry after 1 min. on each side, or until golden brown. Pull the chicken and place on paper towel.
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