Chicken legs

published on 30 May, 2018 at 12:08
 
1 vegetable bouillon cube
400ml milk
50g butter
100 ml sour cream
6 chicken legs
400g flour
1L water
1 tbsp parsley, chopped
2 cups bread crumbs
2 cups flour
2 eggs
3 egg yolks
 
Boil the water with vegetable bouillon cube. Cook the chicken legs for 7-10 minutes. Add milk, butter, sour cream, to the water and mix. Combine with flour until the dough is thickened.
Mix in parsley and egg yolks. Divide the dough and form a circle, wrap the chicken leg in a dough circle and dip in the flour, eggs and bread crumbs. Fry in hot oil
1 vegetable bouillon cube
400ml milk
50g butter
100 ml sour cream
6 chicken legs
400g flour
1L water
1 tbsp parsley, chopped
2 cups bread crumbs
2 cups flour
2 eggs
3 egg yolks
 
Boil the water with vegetable bouillon cube. Cook the chicken legs for 7-10 minutes. Add milk, butter, sour cream, to the water and mix. Combine with flour until the dough is thickened.
Mix in parsley and egg yolks. Divide the dough and form a circle, wrap the chicken leg in a dough circle and dip in the flour, eggs and bread crumbs. Fry in hot oil.
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