Pan-fried Chicken Drumsticks
by Breeze
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Wash the drumsticks and control them to dry.
2. Shave the middle leg bone. Cut from the thigh where there is a lot of meat, it is easy to remove the meat.
3. Shaved meat. The thick thighs should be cut in the middle to taste, and they won't shrink into a ball when frying.
4. Add Orleans roast chicken ingredients, mix well, and marinate in the refrigerator for one day.
5. Fry directly in a non-stick pan over medium heat without adding oil.
6. Fry one side and turn over and continue frying.
7. The chicken is very tender and simpler than oven-baked.
8. Put lettuce, chicken thighs, and salad dressing in sliced bread to make a delicious sandwich.
9. Began to eat.
