Fried chicken is one of our most popular and deservedly loved dishes.
To fry a chicken deliciously, it is enough to know a few secrets, but to cook it correctly, according to the laws healthy eating, - will require some skill.
You can fry chicken in the oven, in a pan, in a slow cooker, with potatoes. You can fry a whole chicken, or you can fillet, pieces, thighs, wings. And this must be done without fail tasty, so that it turns out with a real crust and a minimum of calories and cholesterol. How to achieve this?
* Suggested fried chicken recipe also includes chicken sauce and marinade.
How to fry chicken in the oven with a crust
What you need: 1 chicken butter, onion, celery, carrot, salt and pepper. Cooking twine, baking sheet, oven wire, foil, paper towels.
The required cooking time for fried chicken in the oven is up to 1 ½ hours (depending on size), the baking temperature is 210 degrees Celsius.
Cooking order:
1 If you bought whole chicken from the market, start by removing the neck and giblets (heart, stomach, liver). Then thoroughly wash it inside and out and pat dry with paper towels.
2 Brush the chicken inside and out with butter, then season with salt and freshly ground black pepper, inside and out.
3 For good health! Prepare cooking twine. The main secret Proper frying chicken in the oven is to use twine. It would seem that it is not necessary to do this, but it is the tying of the bird that allows it to bake evenly, and makes it possible internal fat turn into a healthy “your own juice”, which has less bad cholesterol.
4 Coarsely chop about half an onion, one stalk of celery and one carrot. Place a baking sheet with a mesh (or just a mesh) in the oven. Arrange the chopped vegetables on the oven rack and lay the chicken breast-side up on them.
5 Roast chicken 1 hour to 1 hour 15 minutes (depending on size), or until a thermometer placed in chicken thigh, will not show 75°C. (But don't poke too many holes with the thermometer if you don't want the juice to leak out of the bird).
6 Remove the wire rack from the oven and transfer the roasted chicken to a clean cutting board. Cover it with foil and leave for 10 minutes.
7 Remove excess fat paper towels. You will see that the crust turned out very beautiful and ruddy. It can be discarded by simply carefully cutting it with a knife.
9 Cut a couple of lemons or oranges into slices, mix them with dill and stuff them with chicken (or fry it on them). But remember that no matter how you do with them, you do not need to eat them, they are only good for adding flavor.
10 For extra juicy chicken, rub some butter under the skin before placing it in the oven.
11 V vegetable mix(carrot-celery-onion) you can add a few peeled garlic cloves.
12 Don't worry about hydrating the chicken. Some housewives are sure that they should spray the chicken with water from time to time, and for this they open the oven periodically. On the contrary, in this way you will achieve the opposite effect - drying out the chicken. Better leave your roast alone.
13 Another idea is to put slices of bread on the bottom shelf - they will drip fat from the bird, and this way you get delicious toasted slices - chicken bread.
14 For health! If you want to make diet fried chicken, try marinating it for at least an hour before placing it in the oven. Marinades will minimize the carcinogens that are inevitable when frying.
Oven fried chicken with mustard
Original delicious recipe fried chicken under mustard crust- win-win option New Year's table. Can be submitted as independent dish, and can be combined with any side dish.
Ingredients:
- chicken carcass weighing about 1.5 kg
- mustard - 3 tbsp. l.
- mayonnaise with a fat content of 67% - 2 tbsp. l.
- cumin - 0.5 tsp
- vegetable oil
- black ground pepper, salt
Cooking method:
Preheat the oven to 180° C. Wash and dry the chicken carcass. In a deep bowl, mix mustard, mayonnaise, ground black pepper and cumin. Rub the chicken with salt and coat the outside and inside with the mustard mixture. Grease a baking sheet with sunflower oil, put the chicken on it. sprinkle on top a small amount vegetable oil.
Bake the chicken in the oven for about 2 hours until golden brown.
Easy marinade for fried chicken
This is a brine without vinegar. You will need salt, sugar and a couple of simple spices. And a pot that will fit your chicken.
For a small chicken 1.5 - 1.8 kg, 1 liter is enough cold water, 3-4 tbsp. l. salt and half a glass of sugar. Mix everything until dissolved, then add a tablespoon of allspice (whole) and a tablespoon of black peppercorns.
Bring liquid to a boil, remove from heat and let cool completely. When the brine has cooled, pour four cups of ice cubes into it to completely cool the liquid.
Now you can add meat. You may need to use something heavy to press down on the bird to keep it under the marinade all the time. Cover the pot and refrigerate for 8-24 hours.
Before frying the chicken, rinse it from the brine under cold water and wipe dry with a paper towel. Do not use brine.
Here are some more marinade recipes:
To make fried chicken even tastier, you can pour chicken sauce over it, already cooked.
Learn more about how to cook chicken sauce, + several branded recipes - read.
Another Chicken Sauce Recipe
Cook it in a deep skillet over medium heat. Drain any remaining fat from the chicken, add two cups chicken broth and simmer until its amount is reduced by about a third. To thicken the sauce, dissolve 2 tablespoons cornstarch in 2 tbsp. l. cold water (you just made the so-called sludge) and send to the pan. Bring the mixture to a boil, lower the heat and simmer for a minute until it thickens. Then strain it through cheesecloth, salt and pepper. The sauce is ready.
How to fry chicken with potatoes
It's delicious to make in the oven. There is only one principle, there are a lot of recipes, here is a magnificent Greek one.
Cooking fried chicken with potatoes: Preheat the oven to 180 ° C. Cut the chicken into pieces (if roasting the drumsticks, you can whole) and rub with salt and pepper to taste. Place them on a baking sheet. Arrange coarsely chopped potatoes around. Pour in lemon juice and olive oil, but a little (only for greasing the baking sheet), as your fat will be enough. Sprinkle with dry oregano, basil and garlic. Roast the chicken and potatoes in the oven for 1.2 hours: 40 minutes on each side. Potatoes also need to be turned over.
How to fry chicken in a pan
The frying time for chicken in a pan is shorter than in the oven. It can also be marinated ahead of time. In general, the principles are the same as for roasting in the oven. The peculiarity is that:- No need! close the lid of the pan
Cooking in a skillet is perfect - chicken pieces in an appetizing crust (pieces fall out in various mixtures).
But at the same time, we must remember that even very tasty fried chicken meat in a pan will never be as juicy and crispy as cooked in the oven.
And here's another one for the sake of completeness.
To fried chicken didn't come out dry
Experienced housewives recommend dipping chicken pieces in a mixture of eggs and milk, and then roll in breadcrumbs. Another way is to bake in the oven in a sleeve or foil, the fire is strong (but you don’t need to open the oven door). Then the chicken will be hydrated own juice who will have nowhere to go. Agree, the latter is especially true if you fry the whole chicken. For other recommendations, see Secrets and Tricks on how to fry chicken deliciously above.
Step by step recipe with photo and video
I think every hostess cooked whole chicken with a crispy crust in the oven! And each has its own subtleties and secrets of cooking. Surely there is a favorite recipe for getting a crispy crust.
First you need to choose fresh chicken, it is better to buy chilled poultry. For roasting chicken, use a cast-iron or ceramic dish. Bake the chicken at a temperature of 180-200 degrees. Meat should be sent to a preheated oven. Roasting time depends on the size of the chicken. For 1 kg of meat, approximately, it will take 40-50 minutes. For a crispy crust, turn on the grill 10-15 minutes before the end of cooking.
For cooking whole chicken with a crisp in the oven, take the following products.
Rinse the fresh chicken carcass well and pat dry with paper towels.
In a bowl, add mustard, adjika, sugar, sunflower oil. Cut a lemon in half and squeeze the juice from half. Stir.
Cut the lemon into slices.
Pepper and salt the chicken on all sides and inside.
Brush with prepared sauce.
Add chopped lemon inside.
foil wrap upper part wings and legs so that they do not burn during baking. Secure the legs with thread.
Send to a preheated oven for 50-80 minutes at a temperature of 180 degrees.
After 30-40 minutes, brush the chicken with the resulting juice. Repeat this procedure periodically. At the end of cooking, turn on the grill for 10-15 minutes to get a crispy crust. Determine readiness with a skewer. When pierced, the chicken releases clear juice.
Whole oven-roasted crispy chicken, ready to serve.
Enjoy your meal!
In order to feed a company of 3-5 people, a one and a half kilogram carcass is enough. Of course, choose chilled. By the way, it should always be in the refrigerator in reserve. You can put the chicken in the oven right on the baking sheet, but keep in mind that it will bake much better in a cast iron or ceramic dish, and you will get crispy chicken. In a dish made of glass or metal, there is a greater chance that the chicken will burn, and the crust will turn out more black than golden.
The standard baking temperature is 180 degrees. An hour is enough: during this time, you will tell each other about new items in cosmetics stores, show off a new handbag from a sale, and tease guests with an appetizing aroma from the kitchen.
How to cook crispy chicken
There are several recipes, but speed and the exact result are important to you: guests (and maybe future mother-in-law) who are in love with your culinary skills. The simplest is to cut chicken carcass cut in half lengthwise along the sternum and generously rub it inside and out with black pepper. Put salt on the bottom of the baking dish - ordinary or sea, and to get a thick uniform layer. Thanks to salt, the meat is perfectly baked, and you get what you want - a golden glossy sheen and amazing taste chickens! Then put the grated carcass back on the salt layer. Chicken is ready in an hour! If you have a "grill" function, then turn it on 10 minutes before the chicken is ready: this way the crust will turn out perfect.
Grilled Crispy Chicken Recipe
For the crust to be truly crisp, there is one secret: the chicken should not come into contact with the fat flowing from it. The best way to avoid this is to put it in the oven on a grill rack. Wipe the washed carcass lightly with a paper towel, also cut the breast in half and grease with salt and pepper inside and out. Now lubricate the top with vegetable oil and - on the grate in a preheated cabinet!
Let the chicken sweat there at a temperature of 240 degrees for 20 minutes, and then reduce the heat to 180 degrees and leave for another hour.
Secret marinade ingredients
To give the chicken a special piquancy, you can rub it with sour cream or honey. These are the simplest and quick ways. But if you have the time, you can make a complete chicken marinade with a crispy crust. Melt 30 g of butter on fire, mix it with half a spoon of salt, red and black pepper to taste, crush two cloves of garlic there. Spread this mixture on the chicken and send it to the oven for half an hour, turning the lever 170 degrees. Then take out the chicken and pour it with a mixture of melted honey (4 tablespoons are enough) with lemon juice (2 tablespoons), and let it cook for another 45 minutes. You can water it with this mixture several times during baking. Always test readiness by piercing the chicken with a fork. If liquid appears, then you need to wait another 10 minutes, and then you will definitely get chicken with a crispy crust! And while she bakes, take care of the side dish: vegetable stew or vitamin salad- that's it!
Ingredients: - 1 medium chicken (1.2–1.5 kg); - 2 tablespoons paprika; - 2 cloves of garlic; - 30 g of butter; - 0.5 tsp fine salt; - 0.5 tsp black ground pepper; - 4 tablespoons honey; - 2 tablespoons lemon juice; - vegetable oil.
To cook a whole chicken, first rinse and dry the carcass with a paper towel. Melt the butter and mix it with salt, pepper and paprika. Crush or finely chop the garlic and add to the mixture. Rub the chicken carcass with it on all sides. Preheat oven to 170°C. Grease a deep baking sheet with vegetable oil, put the bird on it and put in the oven for 35 minutes.
Heat the honey a little so that it becomes liquid, and pour it into it. lemon juice. Remove the chicken from the oven and pour this mixture over it. Cook the dish for another 45 minutes at the same temperature, basting every 15 minutes with the resulting juice mixed with honey-lemon sauce.
To test the readiness of the chicken, pierce the carcass with a fork. If a pink liquid appears at the puncture site, then send the baking sheet to the oven for another 5-10 minutes. Put the baked chicken on a wide plate and serve with green salad and your favorite side dish.
The legs of the bird can be decorated with fancy lanterns to give it a festive look. To do this, twist 2 paper rectangles 6x10 cm into tubes, fasten them with narrow tape and cut them along to the middle in small strips
Chicken baked with vegetables
Ingredients: - 1 medium chicken; - 500 g of potatoes; - 250 g small carrots; - 2 lemons; - 1 head of garlic; - 3 bay leaves; - 1.5 tsp salt; - a pinch of ground black pepper; - a pinch of allspice ground pepper; - 2 tablespoons vegetable oil; - 0.5 st. water.
Rinse the chicken, pat dry and cut lengthwise into two pieces. 1 tsp without a slide of salt and both peppers, combine and divide the mixture in half. Rub each part of the bird with spices on both sides and place in a wide deep bowl. Prepare the marinade, for this mix in a separate bowl plain water and vegetable oil, add crushed garlic. Squeeze the juice from two lemons there, remove the seeds and mix the entire liquid mass well until smooth. Pour the halves of the carcass with it for 30-40 minutes.
Turn on the oven by setting the temperature to 220°C. Peel the potatoes and cut them into large slices, leave the carrots whole. Sprinkle them with the remaining salt and mix with your hands. Lubricate a deep baking dish with vegetable oil, transfer the marinated chicken pieces to it, placing them with the inside down. Arrange vegetables around the bird. Take a sheet of foil and cover the mold with it, sealing the edges. Put the dish in the oven for 40 minutes.
The use of foil contributes to the effect of stewing, the bird is well baked and turns out to be especially tender and juicy, because all the moisture remains inside
After the specified time, remove the bird and remove the foil. Then return the pan back to the oven for 10 minutes to brown the chicken. Reduce the temperature to zero and leave the mold in the oven for another 15 minutes. Serve the finished meal big platter or divide into portions on plates. You can sprinkle it chopped fresh dill or parsley, but this should be done immediately before serving, so that withered greens do not spoil all the beauty.
Fragrant chicken baked in a sleeve with fruit
Ingredients: - 1 chicken; - 1 tsp Russian mustard; - 1 tsp salt (no slide); - a pinch of ground black pepper; - 2 sweet and sour apples; - 1 orange; - 30 g cores walnuts; - 2 tablespoons honey.
Rinse and dry the bird carcass. Combine the mustard, salt and pepper and rub the chicken all over with the mixture. Cut the apples in half, remove the core, cut into slices along with the orange. Do not remove the peel, otherwise the fruit will lose its shape during baking and turn into porridge. Walnuts crush well and add to them. Melt the honey and fill the filling with it. Stuff the chicken tightly and sew up the hole with thread. Preheat oven to 180°C.
Place the bird in the roasting sleeve, close it with the attached clip or tuck the end under the carcass. Place the bundle on a baking sheet with the chicken back facing up, and pierce the plastic with a fork in several places. Bake the dish for 50 minutes, then remove and carefully tear the sleeve. Pour the chicken with the resulting juice mixed with the leaked honey, and send it back to the sleeveless oven for 15 minutes until golden brown.
Take out the chicken, remove the strings and take out the baked fruit. Arrange them on a large plate, and put the carcass on top. good for her suitable side dish from crumbly rice. Roasting chicken with fruit gives it a special delicate taste and unique aroma. In addition, thanks to this filling chicken breast It turns out very juicy, and the white meat literally melts in your mouth.
Whole chicken in the oven with a crispy crust is one of my favorites family meals. Over the years of cooking, I have accumulated many ways to bake chicken in the oven. But this recipe is my favourite. I love it for its simplicity and great results! Kefir makes any meat tender, soft. Chicken marinated in kefir will be especially juicy. Even chicken breast, which almost always remains dry, in this case will turn out incredibly juicy and spicy. But important! In addition to kefir for marinade, I use spices and garlic. You can use any spices you like. The recipe for whole chicken in the oven with potatoes and vegetables is good because you do not need to cook a side dish separately. Together with chicken, we bake vegetables: potatoes, carrots, tomatoes. I advise you not to be limited to this list, add seasonal vegetables to them: eggplant, zucchini, sweet bell pepper. It will be delicious! Checked! Just do not forget to salt the already chopped vegetables and drizzle with vegetable oil. You can serve chicken with vegetables and a crispy crust with summer light salads, in winter it is good to cook for it low calorie salads from canned and fresh vegetables.
Taste Info Second courses of poultry
Ingredients
- Chicken - 1 carcass (size depends on the number of servings needed);
- For marinade:
- Kefir - 300 ml of any fat content;
- Paprika - 1 tbsp. l.;
- Special spices "for chicken" - 1 tbsp. l.
- Thyme - 1 pinch;
- Salt.
- For garnish:
- Potatoes - 4-5 pcs. (medium);
- Carrots - 2 pcs. (medium);
- Tomato - 1 large;
- Garlic - 2 heads;
- Vegetable oil - 1-2 tbsp. l.
How to cook whole chicken in the oven with a crispy crust
First, let's prepare the carcass. Rinse the chicken under running water. Let's let it drain a little and dry on the table, and at this time we will take care of the marinade.
We make it from kefir and spices. Peel the head of garlic and grate it on a fine grater or pass it through a press. Add a little thyme, chicken spices, salt (no more than 1 tsp). We mix everything well. Marinade is ready!
Now we put the chicken in a deep bowl (be sure to breast down) and pour the marinade. If the marinade turned out to be less than necessary and the carcass is not completely covered with it, it will need to be turned over after 6 hours. The top press is not needed, but it is worth covering it (so that moisture does not evaporate into the refrigerator). We leave the carcass to marinate overnight in the refrigerator (should come out 12 hours). If there is absolutely no time to wait, let it lie down for at least 1-1.5 hours at room temperature.
Before removing the carcass from the refrigerator, prepare vegetables. First potatoes. We clean it and cut it into large pieces. Salt, add vegetable oil, any spices (I added only ground pepper and dried dill). Stir so that the potato slices are evenly coated with spices and oil.
Lay the potatoes in the bottom of a baking dish. I sprinkled my mold with a little sunflower oil.
Now carrots. Cut it into circles (thickness 1-1.5 cm), salt, pour oil. Cut out the base from the tomato, cut lengthwise large pieces(4-5 parts), salt, pour oil. Peel the garlic, cut in half. Spread the chopped and prepared vegetables on the potatoes.
We tie the legs of the chicken with cotton or silicone thread and put it on the vegetables with the breast up.
Top with vegetable oil (or marinade) and sprinkle with spices, such as paprika. I also put spices inside the carcass. Then the meat will be evenly spicy.
We send our form to the oven. To bake a chicken in the oven, we need 1-1.5 hours at a temperature of 180 C. If the chicken is large, it may take more time to cook it.
From time to time (about once every 25 minutes) you need to water the top of the carcass with juice. So, get a crispy crust and not burn. If the chicken starts to brown too much on top, cover it with foil.
It's easy to check if the chicken is done. Pierce the carcass with a knife (or fork), if clear juice stands out - the chicken is ready (cloudy - not yet).
