Fried chicken is one of those dishes that are quick and easy to prepare. Served with a variety of side dishes - potatoes, pasta, buckwheat, rice, etc. In order to cook tasty dish chicken, you need to choose a recipe, stock up on food and actually do cooking. There are five cooking methods for you to choose from.
Cooking method:
IN cold water wash the carcass and cut it into portioned pieces. Then put them in a large bowl, add mayonnaise. Mince the garlic with a garlic press. Salt and sprinkle with pepper pieces, put the garlic in a bowl. Add curry and mix everything thoroughly and refrigerate for a couple of hours.
Pour a little vegetable oil into the pan and put the chicken pieces. Fry one side over high heat until golden brown. Turn the pieces over, make the fire smaller. Cover the pan with a lid and simmer over low heat until cooked through. Serve with (preferably cooked in the same pan) or pasta.
You can strictly follow the recipes provided, or you can show a little imagination and add some additional ingredients. This will make your menu more varied and tasty, and will also make you feel like a real chef!
Fried Chicken - General Principles
Sometimes you really want to pamper your family members with something tasty, but you don’t want to spend too much time on the cooking process. Fried chicken in various variations - the most perfect option surprise the household and save time for other important things. Tasty, satisfying, original and always relevant! And what recognition and respect will be enjoyed by the hostess, who has a couple of tasty, but simple recipes cooking fried chicken.
A light dish is perfect for everyday, festive, and romantic menus. It can be consumed on its own or combined with potatoes, salads, vegetables, rice, and even some fruits. A glass of table dry red wine gives a special piquancy to the fried chicken dish. An amazing combination, and so suited to romantic dinner, is not it?
Fried chicken is very popular and appetizing, and for good reason! A golden crust on top, and inside there is tender-juicy pinkish meat, and when cooking it does not require special virtuoso skill. Great option surprise your girlfriend, because even an inexperienced man in culinary matters can cook delicious and original dish. It is enough to show a little love, fantasy, desire, and your woman will not remain indifferent.
Below we will try to consider all the nuances associated with the preparation of inventory and products, as well as some simple recipes for a delicious and uncomplicated dish called "fried chicken".
Fried chicken - preparing dishes
In order for our chicken to maintain the correct shape and acquire the desired golden crust during the frying process, it is necessary to correctly approach the choice of a frying pan. Let's talk about proper care for it so that the pan does not lose its main functions longer.
Firstly, frying utensils should be made of metal, since the oil in it boils better and does not absorb harmful substances. It is worth giving preference to a copper, cast-iron, babbitt, tin-plated or cast-iron-enamelled pan, if possible with a thickened bottom.
Secondly, it must be absolutely clean and smooth from the inside, not have potholes, notches. Scratches on the bottom, even minor ones, cause food to burn on the pan, so these dishes are not suitable for frying. The presence of yellow spots left on the bottom from the oil of the previous frying is also undesirable. They are usually hard to eliminate, so try to prevent them from appearing.
In order for the dishes to retain their originality, do not forget to properly care for them:
- lower the products only on overheated oil, without adding cold oil (it is better to pour more oil immediately than to add later);
- do not wash it hot water in greasy form, remove the greasy layer with a napkin or cloth;
- do not leave the pan unwashed after frying, and immediately wipe it with a clean towel after washing;
- do not scrape it with a knife, metal sponges, and do not clean it with coarse powder; it is better to use special detergent and a soft sponge for washing.
Fried chicken - food preparation
When buying chicken in a store, you should be guided by the size. It should not be too large, since the bird itself cannot grow to huge sizes. However, taking small-sized chicken (less than 1.5 kg) is not profitable, and it does not look very appetizing. Therefore, it is better to choose the "golden" mean - from 1.5 to 2.5 kg, no more.
If the carcass is frozen, thaw it when room temperature, not in hot water. Now it is fashionable to defrost food using microwave oven. This method is allowed if the dish needs to be prepared urgently.
So, our chicken is thawed or you originally bought it chilled (that's even better) - excellent! Cut the carcass between the sirloins, clean of the insides and other unnecessary residues, cut off the tail, rinse it in cool running water. Cut into pieces and proceed to marinating, rolling, processing with salt and spices - what we will do with the chicken components depends on the recipe.
Recipe 1: Quick Fried Chicken
This recipe is versatile, fairly quick and simple. Before frying, the chicken should be marinated a little, this, in fact, is the secret. While it is soaking, you are free to do other things. For frying it is better to use chicken legs.
Ingredients: chicken legs - 700 gr., lemon juice - table. spoon, a little vinegar, vegetable oil table. spoon (for marinade), pepper and spices of your choice.
Cooking method:
Prepare the oil marinade lemon juice, vinegar and herbs, coat the chicken legs well on all sides and leave to soak for three to four hours. You can put meat in plastic bag so it will absorb better. Don't salt!
Next, heat the oil in a frying pan and carefully place the chicken, salt, pour over the drained marinade, close the lid and fry on both sides over high heat, each side for 2-3 minutes. Then reduce the heat to medium, remove the lid and fry each side for another 5 minutes. Then reduce the heat to a minimum and fry the pieces, turning over, until cooked.
Recipe 2: Fried Chicken in Mayonnaise
The chicken prepared according to this recipe turns out to be very tasty, tender, juicy and fragrant due to pre-marination in a mixture of mayonnaise and garlic.
Ingredients: small pieces of chicken or chicken legs cut in half - 1.5 kg, mayonnaise - 6.7 tablespoons, two cloves of garlic, oil, pepper and salt.
Cooking method:
Cut the chicken into pieces, mix them in a bowl with pepper, salt, chopped garlic, leave the chicken for 30 minutes, then add mayonnaise, stir everything and remove for another couple of hours to soak. Heat a frying pan with vegetable oil and lower the pieces. Fry over high heat on both sides, then reduce the heat, close the pan with a lid and fry until cooked through. Ready-made pieces should release clear juice when pierced.
Recipe 3: Mustard Fried Chicken
We use chicken wings as the main ingredient, which are prepared quite quickly and turn out to be simply excellent in taste.
Ingredients: chicken wings - 10 pieces, garlic powder - 2 table. l., onion powder - 2 tbsp. l., a tablespoon of salt, ground black pepper - 2 tbsp. l., mustard - 3 tbsp. l, flour, oil for frying.
Cooking method:
Season the wings with onion and garlic powder, salt, pepper, generously coat each side with mustard. Put the flour in a plastic bag, dip the wings into it and shake well. Heat the oil in a frying pan, lower the wings and fry them over medium heat until cooked through. The dish is ready! Dry the wings on a paper towel before serving.
Recipe 4: Fried Chicken with Cheese
Chicken cooked according to this recipe is very satisfying, tasty and beautiful dish, especially if the pieces are put on a large plate and overlaid with green salad leaves.
Ingredients: 1 chicken, shredded hard cheese- a glass, 2 eggs, milk - 100-150 ml, starch - 1 tsp, breadcrumbs - 5 tbsp. l., plum oil. - 3 tbsp. l., salt, pepper, vegetable oil.
Cooking method:
1. Cut the chicken into portions, you can use the thighs, salt, pepper and fry until golden brown.
2. Put the browned pieces in a deep bowl, add a little milk and simmer until soft over low heat.
3. Mix cheese with milk, eggs and starch, add salt and beat the mass. Dip the chicken pieces in the mixture, roll in breadcrumbs and fry them in butter until a beautiful golden brown.
Fried chicken - helpful tips experienced chefs
- to determine the readiness of fried chicken, you should use the puncture of the pieces - the secreted juice should be transparent;
- to improve taste qualities fried chicken and give it an unsurpassed aroma, at the time of heating the oil in a pan, add spices (garlic, onion, dill seeds, anise, etc.) to it and remove them after 3 minutes, then lower the chicken for frying;
- it is better to take young chickens for frying, and old ones are best used for making cutlets;
- to make the crust even more appetizing, pieces of chicken can be smeared around the perimeter with fat sour cream before frying.
We hope that the above tips will be very useful to you and will come in handy in the very near future! Bon appetit!
More chicken recipes
- Chicken chop (photo)
- French chicken
- Pilaf with chicken
- Chicken in a pot
- Braised chicken
- Chicken roll
- chicken tobacco
- Braised chicken in a slow cooker
- Chicken with cheese in the oven
- Chicken on a spit
- Chicken in a pan
- Grilled chicken
- Baked chicken
- Smoked chicken
- Julienne with chicken and mushrooms
- A chicken in the oven
- Stuffed Chicken
- Fried chicken
- Chicken in sour cream
- Chakhokhbili from chicken
Even more interesting recipes you can find on the main page of the Culinary section
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Chicken fried in pieces in a pan - delicious and simple dish. It seemed to be easy to prepare. But in order for a delicious fried chicken in a pan to turn out juicy, with a delicious golden crust, you need to know a few secrets. First, it is better to use fresh, unfrozen meat. Secondly, you need to fry it only on hot pan in hot oil. So, let's begin.
Ingredients:
- chicken 1 kg;
- refined vegetable oil 3 tbsp. l.;
- salt 0.5 tsp;
- black fresh ground pepper taste;
- garlic 2 cloves;
- spices for cooking chicken 0.5 tsp.
How to deliciously fry chicken in a pan:
Let's prepare the meat. Frozen food must first be allowed to thaw at room temperature. If you are using a whole chicken, then it must first be cut into pieces. I used fresh chicken thighs. Wash the meat thoroughly and pat dry with paper towels. If you put wet meat in oil, it will sizzle and splatter.
How to fry chicken in a pan? Everything is simple. Put a cast iron or non-stick skillet on the fire. Pour on a hot surface sunflower oil Let's let it heat up a lot. This is necessary so that a golden crust forms on the chicken, and all the juices remain inside.
If you put the meat in a cold pan, it will release a lot of liquid, and it will be stewed, not fried. As a result, it will be dry and not golden. If you don't know how to fry chicken in a pan with a crust, then follow these tips.
Put chicken pieces in hot sunflower oil.
How long to fry chicken in a pan? First, fry the pieces for 3-5 minutes on each side over high heat, without covering the dishes with a lid.
Then reduce the heat, cover the dishes with a lid, continue to fry the ingredients. The size of the pieces of meat depends on how long it will take to fry the chicken in a pan. Checking the readiness is very simple. Need to pierce the thickest piece of meat sharp knife. If clear juice is baked from it, the dish is ready. If the juice is bloody, you still need to keep the meat on fire.
When the chicken is almost ready, season it with spices and salt. Add minced garlic for flavor.
Fry the ingredients for about 5 minutes. Turn off the stove burner and let ready meal brew for about 5-10 minutes. During this time, you can make easy vegetable salad with herbs or make a sauce.
We will serve the dish hot with a side dish, pickles or seasonal vegetables.
Hello dear readers of my blog! I have a question - do you know how to fry chicken in a pan correctly? Do not rush to answer "yes". Only if your chicken dish comes out with a perfect crust, and the meat is juicy.
The success of a dish is largely determined by the quality of the meat. In order not to make a mistake when choosing it, follow my step-by-step instructions:
- First- pay attention to color. The chicken should not be yellow, and even more so with a bluish tint. You don't want to put an "old lady" in the pan. For a quality serving of animal protein, you should choose a young beauty. She boasts light pink skin, without a whitish coating.
- Second- the same skin and the same plaque. The latter should not exist at all. Not white, not pink, none. And the skin should be dry and clean.
- Third- the chicken must "be in shape." Press down and see how the meat behaves. If the dent does not straighten out, then this is a sign - leave this carcass in place. If the meat quickly returns to its original form, then everything is fine. Such a carcass is ready to become your culinary masterpiece.
- Fourth- aroma. If the “aroma” begins to fill everything around the carcass on the way to it, run headlong. If it is not there, then do not hesitate to smell the meat. Of course, you don’t need to imagine yourself as a dog - a bloodhound that takes a trail. One breath is enough to understand that there is no repulsive smell. Then the carcass can be carried to the checkout.
- Fifth Choose chilled meat over frozen. Otherwise, you run the risk of running into a number of problems after all the icebergs fall from the chicken. For example, it turns out that it is by no means pink. Or that she smells so good that she wants to be cremated instead of fried.
- And the last- do not pull with cooking. It is better to immediately make friends with the carcass with a frying pan. Or start the process of preparing for frying. If, however, you need to send it to the refrigerator for a while, then put it in a container. Optimum temperature storage 0 – 4°C.
Choosing a marinade for frying
Of course, it is better to marinate the chicken before frying. It will be saturated with aromas of spices, and the taste will turn out amazing. Therefore, a few words about the methods and types of marinade.
Mayonnaise . I am definitely not a fan of cooking chicken with mayonnaise, although this marinade is one of the most common. I think there is no need to explain anything. If you cook mayonnaise at home on your own, then add your favorite spices or fresh herbs to it. So he will play with a completely different taste.
Sour cream . My favorite and win-win option. Gives tenderness and creamy taste to meat. Instead, you can add natural yogurt sugarless. Although you can try with sugar 🙂
Soy sauce . Don't go overboard with this marinade. Soy sauce is a salt concentrate. Therefore, in this case - less is better, but better.
Garlic . Chicken with garlic. Their friendship has been tested over the years and with so many dishes that if you voice the number, your head will spin.
Rosemary . An absolutely win-win option. Chicken + rosemary = flavor bomb.
Pepper mix . I trust her more than any one particular type of pepper. The mixture after grinding has an amazing aroma. And she makes her own unique contribution to the final result.
Honey . Quite a controversial ingredient when frying chicken. The combination is really impressive, but there is a subtlety here. When heated, honey loses its beneficial features. Moreover, there is an opinion that this is how he begins to release hydroxymethylfurfural. And this, as scientists say, causes cancer. Although the exact relationship is not observed. Plus, this substance is found in almost all products that are heated above 60C. Most of it in regular coffee🙂 Therefore, I quite accept the marinade with honey.
Mustard . Mustard color gives the meat a rich yellow hue. Looks very colorful with salad greens and white rice.
Turmeric - the color of the golden sun. I love cooking with this spice. It is enough to leave the meat for 20-30 minutes and it will marinate. Yes, turmeric is natural dye so be careful when working with it.
Oil . There are many options here: creamy, sunflower, corn or olive. Everyone has a preference for their favorite oil. Another interesting combination butter and vegetable. Such a spicy note creamy taste the finished dish.
How to fry in a frying pan
The choice has been made, the meat in the marinade has already been prepared for the main thing - frying for a couple of hours.
- We put the pan on a strong fire. We heat up.
- Pour the oil in a layer of 3-5 mm. Better refined sunflower. It needs to be heated. Readiness can be determined by the appearance of bubbles or the characteristic crackle of oil in a pan.
- Lay the chicken on the surface of the pan. Please, be careful. To avoid getting oil, spread the meat away from you.
- To get a beautiful crust, the meat should be fried on all sides. Wait for a golden color and change sides. This is best done with tongs. First, it's convenient. Secondly, the meat is not damaged and retains its integrity. I usually turn over 3 times, i.e. fry twice on each side.
- When frying chicken, it is important not to cover the pan with a lid, otherwise you can say goodbye to the golden crust. This is necessary so that it is juicy and that it is fried. The lid can be covered only when there is already a good and beautiful crust.
How long to cook
When frying, many people have a question - how much to fry a chicken (fillet, legs or wings) in a pan. Of course, it is better to check the meat for readiness. You can do this with a wooden toothpick. Pierce the meat with it and see if there are traces of blood on the toothpick. All is clear? The meat is ready.
But the main thing is time. The commandment of any chef is not to overdo it. Especially the chicken. There is practically no fat in her meat. And instead juicy legs, you risk getting tough and dry meat. To prevent such a disaster from happening, a watch will come to your aid and here is a sign:
What pan is best for frying
Having decided how to fry chicken in a pan, let's talk about pans. Their choice depends on the desired result. For example, a good crust is guaranteed by a non-stick frying pan. Proven option - Cast-iron pan. But, frankly, she loses to modern materials in ease of use and not every housewife wants to drag her across the stove. Fans of Asian cuisine prefer the wok pan. A more useful option is a grill pan.
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If you want to cook chicken with a crust and gravy, then choose a deeper pan. If you want to cut the chicken into portions and fry with onions, choose a shallow option. Otherwise, the high walls of the pan will create the effect of stewing, not frying.
simple recipes
Step-by-step recipe for frying fillets in slices in a pan
In summer, the barbecue season is very short. And so you want to treat yourself to a barbecue. I propose lung recipe diet food from chicken fillet and onion in marinade.
- 2 pcs. chicken breast fillet;
- 2 heads of red onion;
- 3 tbsp mustard;
- 2 tbsp liquid honey;
- 1 tbsp oils;
- 1 tsp sweet paprika;
- a pinch of salt.
In a bowl, combine the above ingredients for the marinade (except red onion).
Cut the chicken breasts into cubes, and the onion into large pieces. Add meat and onions to the finished marinade.
Mix everything well with a spoon. close the bowl cling film and refrigerate for 30 minutes.
On wooden skewers for kebabs, alternately string pieces of meat and onion slices.
Preheat a grill pan and grease the bottom with 1 tbsp. vegetable oil. Cook shish kebab from fillet pieces with onions until tender. The dish is ready!
Chicken pieces with mushrooms in a pan - recipe with photo
Such a dish often helps out when there is no time to do something complicated. And you need to quickly cook lunch or dinner. While the pasta is cooking, the chicken with mushrooms is already cooking in the pan.
- 200 g of champignons;
- 250 g chicken fillet;
- 1 head of onion;
- 10 pieces of cherry tomato;
- 200 ml cream;
- 2 cloves of garlic;
- spices (basil, cilantro);
- 100 ml of water.
Cut the chicken fillet into small pieces. Heat oil in a frying pan. Fry the meat on both sides until golden brown.
Chop the onion into cubes, and cut the mushrooms into quarters. Add to fried chicken pieces.
Season with minced garlic cloves, dried cilantro, basil, ground black pepper and salt. If you have chicken seasoning, you can add it in place of the rest of the spices. Fill the floor with a glass of water and simmer over low heat. Stir occasionally to ensure all ingredients cook evenly.
When the mushrooms and onions are stewed, add cream, mix. Let it simmer for another 3 minutes and add the halved cherry tomatoes. Remove the pan from the heat immediately, otherwise the tomatoes will fall apart.
Ready-made chicken pieces with mushrooms are best served with pasta. Cream gives softness to meat and mushrooms and the necessary gravy to the dish.
With garlic crust
To prepare this delicious dish you will need:
- chicken legs (about 1 kg);
- 1-2 cloves of garlic;
- ground black pepper;
- 5 tbsp vegetable oil;
- salt.
Rinse the legs thoroughly, dry and rub with salt and pepper. Set the meat aside and let it marinate.
Engage in the preparation of dishes at this time. Pour oil into a well-heated frying pan and heat it. Place the marinated chicken on the skillet. Set the heat to medium and sear the meat for about 5 minutes. Never cover the lid!
Then turn the legs over, reduce the heat slightly and fry until golden brown. After that, lay the garlic crushed with the plane of the knife on the meat. Cover the pan with a lid and, reducing the heat to a minimum, simmer the chicken for 3-5 minutes.
Then open the lid. Just don't panic! Garlic may turn green: this is a completely normal reaction. When the integrity of the garlic cloves is broken, enzymes are released and essential oils. Garlic essential oils react with amino acids to produce a green or blue-green pigment. Here is such a chemistry 🙂
Next, turn the legs garlic side down. Cover the bowl with a lid and leave on the stove for another 3-5 minutes. That's it, the chicken is ready. Now it's time to take a sample 🙂 And don't forget to read the article "all the secrets of cooking legs in a pan ». In it, I have prepared for you a lot of interesting and useful things.
Wings in sour cream
To make this incredibly tasty dish, you need the following products to prepare it:
- 500 g chicken wings;
- 0.5 cups of water;
- 5-6 tbsp vegetable oils;
- 1 large onion;
- 200 g of 20% sour cream.
Peel the onion from the husk and rinse it thoroughly. Then put it on a cutting board and cut into cubes.
Rinse the wings thoroughly under running water, and then dry them. Divide each wing at the joint into 2 parts. Place the meat in a small bowl, season with salt and pepper and mix well. Set the wings aside for 5-7 minutes: let them marinate well.
Pour some oil into a hot frying pan and heat it up. Then place the wing pieces in a bowl. Fry them on all sides until golden brown (each side for about 4-6 minutes). Then, using a wooden spatula, transfer the fried chicken to a clean bowl.
Pour the remaining oil into a separate skillet and place the pot over medium heat. When the fat is hot, put the chopped onion in a container and fry it until golden brown. Next, add sour cream and cool water here. Mix the ingredients well.
When this mixture boils, reduce the heat and put the wings in the pan. Cover the pot with a lid and simmer the chicken for 20-25 minutes. Flip the wings over to the other side from time to time. Chicken wings V sour cream sauce ready. Help yourself!
How to fry in pieces
In order to get a delicious fried chicken, you will need the following products:
- 2 chicken fillets;
- salt;
- ground black pepper;
- 2-3 tbsp vegetable oil.
Rinse the fillets thoroughly under running water and remove excess water with a paper towel. Then cut the fillet into 2 cm pieces. Try to ensure that the tissue fibers run obliquely in each meat cube.
Pour oil into a hot frying pan and heat. Then put the chopped chicken fillet in a bowl.
Fry the meat on each side until golden brown. And a minute before the end of cooking, salt and pepper the chicken. In an article about cooking fillets in a pan» I shared with you my secrets of cooking chicken. Arm yourself with them, and every dish you cook will become a culinary masterpiece 🙂
Chicken liver with onions and gravy
Ingredients you need:
- 700 g of liver;
- 3 tbsp vegetable oil;
- carrot;
- drinking water;
- onion;
- 150-200 g of 20% sour cream;
- 2-3 tbsp wheat flour;
- salt;
- sugar;
- ground black pepper.
"Petals" chicken liver carefully inspect: remove fat and bile. Rinse and dry the liver. Cut the peeled onion small cubes. Grate carrots into thin strips. Fry the onion until golden brown. Then add carrots to this pan and simmer for a few minutes.
Mix flour with salt and pepper. Bread the liver with this mixture. Fry the liver in several stages. That is, while the first batch is fried in a pan, the second batch is breaded at this time.
It is not necessary to fry too much: it is enough to fry it slightly. Then mix the liver with stewed vegetables.
Dilute the sour cream with water (the total volume of the mixture is 500 ml). Add a pinch of salt and a little sugar to this sour cream solution. Pour the sour cream mixture over the liver and vegetable mixture and bring to a boil. After that, reduce the heat to low, cover the pan with a lid and simmer the contents until the gravy thickens. Chicken liver ready with gravy. It's time to eat! 🙂
And I wrote in detail the secrets of preparing this offal in the article “ how to fry the liver in a pan". Well, if you still have doubts about how to cook chicken in a pan, watch an interesting video. Sometimes it is better to see once than to hear or read.
My advice is to alternate fried chicken with baked in the oven. It is healthier for the body and no less tasty. Look for recipe inspiration. And I say: "Bon appetit!". And do not forget to share the article with your friends on social networks.
It would seem - what could be easier than just frying a chicken. Do not bake, do not cook, do not stew, namely, fry. On a frying pan.
Yes, so that with a golden crispy crust.
In order for everything to turn out as well as possible, and we would not have killed the chicken - there are certain nuances that would be worth mentioning.
So, in order to quality fry chicken in a pan you will need:
- Chicken. Whole or separate parts - in this case not the point is important. If the chicken is whole, you need to cut it into portions. Chicken thighs were used here.
- Butter. Gram 40-50.
- Garlic. 1 clove.
- Salt.
- Freshly ground black pepper.
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fry chicken.
Two main nuances when preparing delicious fried chicken:
- The chicken is fried over very low heat.
- The chicken is fried in butter. It's creamy, not vegetable. This allows you to achieve an absolutely wonderful taste and smell - vegetable oil will never give such an aroma.
Melt the butter in a heavy heavy bottomed pan over low heat. Do not let the oil get too hot and start to change color. Just melted, just starting to heat up - it's time to lay out the chicken.
Season the chicken pieces with salt and pepper and place in hot oil.
There, without peeling, just pressing down with the plane of the knife, put a clove of garlic.
Once again I will repeat. Heating should not be strong at all. By doing this, we achieve two things - we prevent the burning of butter, on the one hand, and on the other hand, the chicken has time to warm up completely, respectively, and cook from the inside, without using a lid.
Fry the chicken until golden brown, while one side is fried - do not touch the chicken pieces. When the chicken is fried until golden brown - turn over. And fry the other side. It already makes sense to reduce the fire even more and warm the chicken on the weakest heat until fully cooked.
To make the crust golden and crispy, do not cover the pan with a lid - it is better to play with heat so as not to burn the chicken and at the same time not leave it raw inside.
We pierce a piece of chicken with a toothpick in the thickest place. If clear juice comes out of the chicken, then everything is ready. If the toothpick is dry, it means a little overexposed.
