INGRADIENTS
0.5 l burner
2 tsp salt
2 tsp oregano
1 mk pepper
1 tsp red pepper
1 teaspoon garlic granules
1 mk cayenne pepper
For the sandwich
2 db hamburger buci
2 teaspoons mayonnaise
30 g butter
1 tomato
1 red onion
a few leaves of iceberg lettuce
PREPRATION PROCEDURE
1 The skin is removed from the chicken legs, then the fatty parts are cut off and boned, and the tendons are also cut out of it.
2 We put salt and spices in the burner and then mix well. Put the chicken leg fillets to marinate and refrigerate for an hour.
3 The chicken legs are rolled in corn flour and fried crispy in heated oil. Drain the excess oil on a paper towel.
4 Slice the red onion and tomato. Fry the bucks in a Teflon pan and smear both halves with mayonnaise. Place the iceberg lettuce leaves on the heaps, the chicken legs on it, and then the other vegetables and enjoy the meal.
wonderful
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Thanks
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This looks super delicious....I definitely try this recipe
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