This recipe is sure to become a favorite in your own household! With its tender, flavorful chicken and flaky crust, it’s a dish that everyone will enjoy. And remember, it comes with a special touch of grandma’s love.
The aroma of crispy, golden brown chicken always takes me back to my grandma’s kitchen. It wasn’t just any chicken, though. It was her secret weapon, a recipe passed down through generations, legendary for its juicy meat and flaky crust. Every time I visited, the house would be filled with this intoxicating scent, a promise of a delicious meal to come. The best part? Grandma would always let me help, teaching me the intricacies of her recipe with a twinkle in her eye.
Recently, I was craving a taste of home. Missing grandma’s warmth and that incredible chicken, I decided to recreate her recipe in my own kitchen. It wasn’t just about satisfying a craving; it was a way to keep her memory alive and share a piece of my childhood with my loved ones. So, grab your aprons, folks! Because today, I’m going to show you exactly how to make grandma’s famous chicken legs.
Ingredients
Dough:
- 250 ml of water
- 1 teaspoon of salt
- 1 egg
- 500 g (1.1 lb) flour
Chicken:
- 10 chicken legs
- Salt and pepper to taste
- Chicken spice
- Pepper mix
- Soy sauce (to taste)
Sauce:
- 2 tablespoons of sour cream
- 1 tablespoon of mayonnaise
- Dill
- 1 clove of garlic, grated
- 1/2 cucumber, grated
- Salt to taste
Other:
- 1 onion, thinly sliced
- Melted butter
- Sesame seeds
Instructions
- Make the Dough: In a bowl, combine water, salt, and egg. Gradually whisk in flour until a soft dough forms. Knead for a few minutes until smooth. Cover the dough and let it rest for 20 minutes.
- Marinate the Chicken: Pat the chicken legs dry with paper towels. Season them generously with salt, pepper, chicken spice, and pepper mix. Pour soy sauce over the chicken and toss to coat evenly. Let the chicken marinate for 30 minutes at room temperature.
- Prepare the Sauce: In a bowl, whisk together sour cream, mayonnaise, chopped dill, grated garlic, grated cucumber, and salt to taste. Set aside in the refrigerator until ready to serve.
- Assemble the Chicken: Divide the dough into two halves. On a lightly floured surface, roll out one half of the dough into a thin sheet. Brush the dough with melted butter.
- Here Comes the Grandma Tip! The video mentions this is a good point to ask viewers where they are watching from!
- Repeat step 4 with the other half of the dough, and cut it into 5 equal pieces.
- Now, place the sliced onions on top of the rolled-out dough brushed with butter.
- Place a marinated chicken leg on top of the onions. Carefully fold the dough over the chicken leg, encasing it completely. Repeat with the remaining chicken legs and dough pieces.
- Transfer the chicken legs wrapped in dough onto a baking dish. Brush them with melted butter and sprinkle with sesame seeds.
- Bake! Preheat your oven to 200°C/400°F. Bake the chicken legs for 50 minutes, or until the crust is golden brown and the chicken is cooked through.
- Serve and Enjoy! Take the baked chicken legs out of the oven and let them cool slightly before serving. Enjoy them with the prepared sauce for an extra burst of flavor.
Tips
- You can substitute chicken thighs for chicken legs in this recipe.
- If you don’t have chicken spice, you can use a combination of paprika, garlic powder, onion powder, and cayenne pepper.
- For a crispier crust, you can brush the chicken legs with melted butter a few times during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
