|Chicken leg portions||4|
|For the marinade:|
|Garlic||1 Clove (5 gm)|
|Sunflower oil||2 Tablespoon|
|Lemon juice/White wine vinegar||2 Tablespoon|
|Chopped rosemary/1/2 teaspoon dried rosemary||2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dried breadcrumbs||2 Ounce (50 Gram)|
|Sunflower oil||2 Tablespoon (For Deep Frying)|
Frozen chicken joints must be defrosted and well dried for this dish so the flavour of the marinade impregnates the flesh.
Slit the skin of the legs and carefully remove it.
Make about 4 shallow cuts in each leg.
Peel and crush the garlic clove, then put all the ingredients for the marinade into a casserole and add the chicken.
Leave for 1 hour.
Any marinade left can be served with the chicken.
Drain well, then coat the chicken lightly in seasoned flour.
Beat the egg.
Brush over the chicken legs, then roll them in the crisp breadcrumbs.
Chill or freeze for a short time before cooking.
Heat the oil in a large frying pan and fry the chicken legs steadily for 15 minutes, turning over once or twice.
Drain on absorbent paper.
Top each portion with a trickle of the marinade and serve with salad or hot vegetables.