How do you cook chicken legs and back attached in an electric frying pan?
So that the legs separates from the thighs easy?
I also have a crock pot and stove. If they are better?
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It completely depends on the tastes and textures you favor.
For us, I’d dip in flour and deep fry in a cast iron skillet, flipping once and after they cool down, pull apart.
You may get more flavor out of a soup in the crockpot, though.
I prefer roasting, and because it is dark meat only, you don’t need to worry much about over cooking. I would leave skin on season generously and roast in a 375F oven for 50–60 minutes. Juices should be clear, not pink and joints loose when it is done. If you have a thermometer, it should should be at least 160 in the thickest part of the thigh.
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June 1st, 2020
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