Chicago Mock Chicken Legs
- Ready In:
- 2 cups meat, minced (leftover is fine)
- cayenne pepper, to taste
- 1 tablespoon bell pepper, seeded and minced
- 1 egg, beaten with
- 1 tablespoon water
- 4 tablespoons butter
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup milk
- Melt butter; blend in flour salt and pepper.
- Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
- Add the meat to the white sauce followed by the seasonings and bell pepper.
- Spread on a plate to cool.
- Shape like chicken legs and insert a wooden skewer.
- Roll in crumbs, egg, then crumbs again.
- Fry in deep hot fat (380F) and drain on paper towels.
Questions & Replies
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This was really good and probably should have 5 stars, but the recipe didn't say the meat needed to be cooked before mixing, maybe the "use leftovers" part was supposed to be a clue. Anyway, I used raw meat and they were very pink after the bread crumbs were totally browned. A short time in the microwave corrected the problem. Using raw meat made the "legs" hard to mold--the mixture was too liquid. So hopefully by cooking the meat ahead of time the whole process will be easier and tastier, too. Also, I found that inserting the skewer after they were fried made it lots easier, since they don't fit into the deep fryer very well with the stick attached.