{"id":4375,"date":"2012-09-22T19:25:01","date_gmt":"2012-09-22T19:25:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4375"},"modified":"2012-09-22T19:25:01","modified_gmt":"2012-09-22T19:25:01","slug":"hahnchenkeulen-mit-mandelkruste","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/22\/hahnchenkeulen-mit-mandelkruste\/","title":{"rendered":"H\u00e4hnchenkeulen mit Mandelkruste"},"content":{"rendered":"

Zutaten<\/strong>
\n8 H\u00e4hnchenkeulen (ca. 1,7 kg)
\n2 EL Zitronensaft
\n150 g Sahnejoghurt
\n3 TL Tandoorigew\u00fcrz oder Tandooripaste
\nSalz
\n3 Scheiben Toastbrot
\n100 g Mandeln, gemahlen
\n100 g Mandeln,gesch\u00e4lt, gehackt
\n100 g Mehl
\n2 Eiweiss
\n0.125 l \u00d6l<\/p>\n

Zubereitung<\/strong>
\nAm Vortag von den H\u00e4hnchenkeulen die Haut abziehen. Keulen waschen und trocknen. Das Keulenfleisch mehrfach einritzen und mit dem Zitronensaft betr\u00e4ufeln. Den Joghurt mit dem Tandoorigew\u00fcrz verr\u00fchren. Die Keulen salzen und ringsherum mit dem Gemisch bestreichen. 12 Stunden zugedeckt im K\u00fchlschrank durchziehen lassen. Vom Toastbrot die Rinde schneiden, Brot zerkr\u00fcmeln und mit den Mandeln vermengen. Die Keulen in Mehl wenden, \u00fcbersch\u00fcssiges Mehl abklopfen. das Eiwei\u00df mit einer Gabel leicht verschlagen, die Keulen durchs Eiwei\u00df ziehen und mit dem Mandel-Brot-Gemisch panieren. Das \u00d6l auf die Saftpfanne des Backofens giessen und im Ofen bei 225\u00b0C auf der 2. Schiene von unten erhitzen. Die Keulen darin 20-25 Minuten braten, zwischendurch wenden. Zum Schluss weitere 10-12 Minuten nur mit Oberhitze fertig garen. Dazu passt Zucchinigratin. Das Gratin zusammen mit den H\u00e4hnchenkeulen unten in den Ofen schieben.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 H\u00e4hnchenkeulen (ca. 1,7 kg) 2 EL Zitronensaft 150 g Sahnejoghurt 3 TL Tandoorigew\u00fcrz oder Tandooripaste Salz 3 Scheiben Toastbrot 100 g Mandeln, gemahlen 100 g Mandeln,gesch\u00e4lt, gehackt 100 g Mehl 2 Eiweiss 0.125 l \u00d6l Zubereitung Am Vortag von den H\u00e4hnchenkeulen die Haut abziehen. Keulen waschen und trocknen. Das Keulenfleisch mehrfach einritzen und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,43,6],"tags":[598,76],"class_list":["post-4375","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-hahnchenkeule","tag-huhn","item-wrap"],"yoast_head":"\nH\u00e4hnchenkeulen 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