Campfire chicken legs
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Dutch oven, 3 deep plates, kitchen paper
Ingredients
• 4 large chicken hocks
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tsp paprika powder
• 3 l rapeseed oil for frying in the Dutch oven (12")
For the breading:
• 150 g flour
• 2 eggs
• 100 ml milk
• 200 g breadcrumbs
• 1 teaspoon salt
Accessories are available in our shop!
preparation
➊ Pat the chicken legs dry with kitchen paper and season all over with salt, pepper and paprika.
➋ For the breading, prepare three deep plates: one for the flour, one for the eggs beaten with milk and salt, and one for the breadcrumbs. First coat the chicken hocks in the flour, then dip them in the egg-milk mixture, and finally coat them in the breadcrumbs.
Barbara's BBQ tip: "For a perfect breading in a Dutch oven, it's important that the oil isn't too hot. Otherwise, it will burn before the meat is cooked through. Don't open the lid too often while frying so the heat remains stable. If the legs rest for a while before breading, the breading will adhere better afterward."
Recipe by Barbara Naschenweng
When she can provide detailed advice to her customers in one of her barbecue shops, Barbara Naschenweng, or BBQ-Babs for short, is in her element. And because she's been grilling for "a long time," she turned her hobby into a career 20 years ago. Since then, the friendly Viennese native's expertise has been in high demand. www.barbecue-point.at
www.oesterreichgrillt.at
Recipe from FIRE&FOOD issue 02/2025
