Method
1. Place the chicken in a container with a lid. Strain the leftover brine and pour over the chicken. Cover and place in the fridge for 24 hours.2. When ready, add the egg to a small bowl. Combine the flour, rosemary, paprika and seasoning in another bowl, then add the breadcrumbs to a separate third bowl. Remove a chicken leg from the brine and dip into the egg, then flour, then breadcrumbs. Keep to one side whilst you dip all the legs.
3. Air fry at 200ºC for 20 minutes. Serve with a garlic soured cream.
Ingredients
• 1 jar of leftover brine / pickling vinegar (any of our pickles will work!)
• 6 chicken legs
• 1 egg, beaten
• 60g flour
• 1 tsp chopped rosemary
• 1 tsp paprika
• Salt and pepper, to taste
• 60g breadcrumbs
