Author Notes: Well I suppose I am gone for a month now and the truth is I missed you guys. However this getaway was such a must if I wanted to concentrate in the one and unique event of my graduation. So now I’m a biologist with a degree and I’m bananas about this, plus I have some brilliant plans for the near future. But, first I will share with you the most simple recipe (like all delicious recipes of this world) for crispy chicken legs. —Despoina Kortes | In Whirl of Inspiration
For the chicken
legs (or wings) of chicken
salt & pepper
For the sauce
- Boil the chicken legs (or wings) for 10′-15′ depending on their size. Then drain the water, remove the skin and rinse the foams.
- Let them cool and cover them with mustard and allow them to marinate. Then flip them in the breadcrumbs and fry them in hot oil. I recommend you to fry them in a small diameter pot, to avoid the hot oil splashing.
- For the dipping mix honey and vinegar (play with the proportions to find the analogy that you like) and serve while they are hot and crispy. Bon appetite!
- (This recipe was firstly published in the “In Whirl of Inspiration’ site. Link in profile.)