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 are cooking, 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 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.
Butter . There are many options here: creamy, sunflower, corn or olive. Everyone has a preference for their favorite oil. Another interesting combination of butter and vegetable. A sort of spicy note of creamy taste ready meal.
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. Everything 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. A more useful option is .
Grill pan Tefal TALENT, Tefal
6 779 rub.
To the store
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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 prescription 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 the 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 " ». In it, I have prepared for you a lot of interesting and useful things.
Wings in sour cream
To make it incredible tasty dish, for its preparation you need the following products:
- 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 in 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 "" I shared with you my secrets to 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 "". 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. 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.
Perhaps there are no people who would not try chicken cooked in a pan. And a lot of people made it on their own. If you do not have such experience, then you will like this article, and you will learn some simple recipes. Even if you have experience, it's always good to have a few different recipes in their cooking records.
Fried chicken is a simple, but very tasty dish, which does not take much time to prepare. First you need to choose the right chicken, it must be of high quality and fresh. You can cook fillet, wings, thighs, but the brisket can turn out to be dryish.
It is recommended to salt the bird immediately after defrosting, if this is done during the cooking process, then only the skin will be salty, but the meat may remain fresh. In some cases, it is recommended to marinate the product for a while.
How to fry chicken with vegetables in a pan - a recipe with a photo step by step
So let's get down to reviewing a few interesting options cooking chicken in a skillet.
Menu:
1. Delicious pan fried chicken
To begin, consider universal recipe frying chicken, which even an inexperienced hostess can handle. For cooking, you will need simple and affordable products, but the composition of spices and spices can be changed, taking into account your taste preferences.
Ingredients:
- 1.5 kg chopped chicken.
- 2 tablespoons table vinegar.
- 2 tbsp lemon juice.
- 1 tsp mayonnaise.
- 2 cloves of garlic.
- 3 tbsp olive oil.
- Spices, spices, edible salt.
Cooking
1. To make the chicken juicy and very tasty, it is recommended to marinate it. Therefore, on initial stage cooking, we will start preparing the marinade. To do this, in a separate container, mix the pressed garlic, table vinegar, olive oil, lemon juice, mayonnaise, as well as spices and herbs of your choice.
2. If you have whole chicken, then we first defrost it, rinse it under running water, and then dry it with paper napkins. After that, cut the carcass into large pieces. Using a silicone brush, coat the pieces of meat with the prepared marinade and put them in a bag, which we must tightly tie. We remove to marinate in the refrigerator for about five hours.
3. Now we need to heat the pan well. Pour oil into it, heat it, then lay out the chicken pieces and add the rest of the marinade. Cover the pan with a lid and fry on both sides for 3 minutes on maximum heat. After that, turn on the medium mode and fry for another 5 minutes.
4. After that, on low heat, simmer the chicken under the lid until it is completely cooked. Do not forget to periodically turn the meat, otherwise, it may burn.
You can serve the dish with your favorite side dish, salad and fresh herbs.
Bon Appetit!
2. Merchant chicken
To prepare a complete hearty meal from chicken fillet use the following recipe. Such a dish can even be put on the festive table, and the cooking process itself is simple.
Ingredients:
- 1 chicken fillet.
- 1 cup buckwheat
- 1 glass of water.
- 1 head of onion.
- 1 carrot.
- 3 cloves of garlic.
- 3 glasses of water.
- Salt, seasoning for pilaf.
Cooking
1. To cook buckwheat with chicken according to this recipe, we do not need any household appliances. All you need is to prepare the necessary ingredients.
2. It is very important to immediately prepare all the products, since it will take only a few minutes to cook buckwheat groats. We sort out the grits, after which we wash them several times cold water and we discuss.
3. After that, peel the onion from the husk, if necessary, rinse it with running water and chop it into small pieces. To prevent the onion from eating into the eyes, you need to use a sharp knife, previously moistened with cold water.
4. Remove the top layer from the carrot, wash it, and then grind it on a coarse or medium grater.
5. For the dish, we need a clean fillet, so if necessary, get rid of the bones. Then cut the chicken into small pieces, as shown in the photo above.
6. Divide the head of garlic into cloves, peel, and then cut into two parts. so that it conveys flavor to the entire dish.
7. Warm up sunflower oil in a skillet over high heat. Then add the garlic and fry it until golden brown, so that it transfers its flavor to the entire dish, one minute will be enough. Remove the garlic from the pan and place on a separate plate. We do not leave the stove, as all the ingredients will be fried for several minutes.
8. At the next stage of cooking, send the onion to the pan and fry it.
9. Now let's start cooking the breast. Fry the pieces for no more than 5 minutes on each side. To make the fillet juicy, it does not need to be brought to a state of full readiness. The chicken should be slightly raw inside.
10. Add chopped carrots to the pan, and fry with onions and fillets.
11. Now add spices, seasonings and a little salt if necessary to the ingredients. We also send garlic to the pan, which we previously fried.
12. Mix all the ingredients, gently level along the bottom.
13. Now add dried buckwheat. We level it, but do not mix it, this is very important.
14. The next step is to add water, immediately after adding buckwheat, otherwise it may burn. The liquid should cover all foods.
15. We wait for the water to boil, after which we reduce the fire to a minimum. Cover the pan with a lid and simmer all the ingredients for 20 minutes. By this time, the liquid should be absorbed into the cereal.
As a result, we need about half an hour to cook. A hearty and tasty dish is ready, serve hot.
Bon Appetit!
3. Delicious Roast Chicken
One of the simple but hearty and delicious dishes is roast chicken with potatoes. After completing the cooking steps, the chicken turns out to be tender and fragrant, and potatoes are a great addition to meat.
Ingredients:
- 1,200 g chicken, preferably using thighs.
- 2 kg potatoes.
- 1 carrot.
- 2 onion heads.
- 3 cloves of garlic.
- 2 tbsp tomato paste.
- 150 ml sunflower oil.
- Salt and spices to taste.
Cooking
1. As you have already noticed, we will need affordable and affordable products. To begin with, let's take onions. We clean it from the husk, after that with the help of sharp knife cut into half rings.
2. Grind medium-sized carrots on a coarse or medium grater.
4. fresh potatoes clean, rinse well, and then cut into medium-sized cubes. If you cut the potatoes into small pieces, then it will simply boil soft, as a result of which the dish will turn into a real porridge.
5. You can use a thick-walled pan, but cooking in a cauldron is much easier and more convenient. Pour sunflower oil into the dishes, and when it warms up well, we send chopped onion into it. Fry it until golden brown. This will take no more than 10 minutes.
6. We send spices and spices to the onion. In order for the onion to absorb all the flavors, we warm it up for a few more minutes, not forgetting about constant stirring.
7. Now add carrots and cook for ten minutes over low heat.
8. After defrosting, we wash the chicken, dry it with paper towels, then pepper, salt and add to the rest of the products. Cook over medium heat for 15 minutes, do not forget to stir.
9. After that we add tomato paste, mix thoroughly and leave to cook for another five minutes. Pasta can be replaced with ketchup.
10. Then add 1 glass of water and wait for the liquid to boil.
11. When the water starts to boil, we send chopped potatoes to the cauldron, and mix everything well.
12. We cook the dish for about 30 minutes under a closed lid. During this time, the potatoes should be fully cooked. Then add the pressed garlic, and after a couple of minutes remove the dishes from the heat.
13. Roast should be infused for about 20 minutes before serving it to the table.
Bon Appetit!
4. Delicious chicken with vegetables
The composition of this recipe can be changed according to your preferences. Try experimenting with spices. To prepare the dish, we need a maximum of thirty minutes.
Ingredients:
- 400 g chicken.
- 100 g tomato.
- 100 g zucchini.
- 5 g curry.
- 100 ml chicken broth.
- 20 ml vegetable oil.
- Salt, cilantro and pepper to taste.
Cooking
1. Immediately prepare all the products. Wash the chicken and cut into cubes, remove the skin from the tomatoes (you can first make a cross-shaped incision in the upper part of the tomato and pour over with boiling water to make the skin come off easier), and grind it into medium-sized pieces together with the zucchini.
2. Add black pepper and edible salt to the chicken pieces. It is very important to do this before frying.
3. Manually mix the chicken fillet.
4. Add a small amount of sunflower oil. If you wish, you can use olive oil, there is no fundamental difference.
5. We put the pan on the stove, add vegetable oil, and when it heats up, we send pieces of chicken fillet to the dishes.
6. When an appetizing golden crust appears on the chicken, then add to the pan chicken bouillon and some curry.
7. After about 10 minutes, we send tomato cubes to the chicken.
8. At the next stage, add zucchini and continue to simmer until the vegetables are fully cooked.
9. appetizing dish done, now it remains to sprinkle it with cilantro, if desired, add fresh parsley or dill, and you can serve.
Bon Appetit!
5. Chicken legs in dough
Do you want to surprise your loved ones and guests? unusual dish then you should use the following recipe. The legs in bags are not only satisfying, but also very tasty, so they will not be on the table in a couple of minutes.
Ingredients:
- 10 pieces of chicken legs.
- 700 g puff pastry.
- 350 g of champignons.
- 1 carrot.
- 1 head of onion.
- Sunflower oil, pepper and edible salt to taste.
Cooking
1. First of all, let's deal with vegetables. Finely chop the onion and send it to a frying pan with heated vegetable oil.
2. The next step is to add grated carrots to the onion.
3. Now we need to add the mushrooms that we pre-cut. Add pepper if desired table salt. Cook until all the liquid has evaporated.
4. We need a second frying pan. We send chicken legs into it and cook for several minutes, until a golden crust forms.
5. Roll out the finished puff pastry, after which, cut it into equal squares. For each piece of dough, first lay out the mushrooms with vegetables, and then chicken leg. Now wrap the food with dough and tie it with green onions so that the dish does not fall apart.
6. We lay out the chicken on the surface of the mold and send it to the oven, which should be heated to 180 degrees. Cooking for 30 minutes.
A full-fledged second course is ready, serve hot to the table.
6. Chicken rump steak
Exists great amount chicken dishes. Most of them could already become boring, so sometimes you should diversify your diet. I suggest cooking rump steak in breadcrumbs.
Ingredients:
- 3 chicken breasts.
- 3 tbsp soy sauce.
- 3 tbsp breadcrumbs.
- 2 tbsp vegetable oil.
- Hard cheese.
- 1 egg.
- Pepper and salt.
Cooking
1. Defrost chicken breasts if necessary, after which, be sure to wash them with cold water and dry them with paper towels. Cut into several equal pieces and beat them well.
2. Everyone chicken piece sprinkle with pepper and salt. In a separate bowl, break the egg, beat and dip the chicken in this mixture. Then dip in soy sauce, then roll them in a small amount breadcrumbs.
3. Now fry the chicken in a preheated pan on both sides. The dish is considered ready when a brown crust appears on it.
4. When the rump steaks are ready, sprinkle them with grated cheese and cover with a lid to melt the cheese.
Serve chicken with any side dish.
Bon Appetit!
7. Video - delicious chagyrtma
I suggest you take a look at another interesting recipe cooking chicken dishes. If follow step by step instructions, then you will definitely cope with the task. Watch the recipe video below:
Of course, there are still a huge number of options for cooking chicken in a pan. If you are not afraid to experiment, then try changing the composition already existing recipes maybe you'll come up with an original idea.
Bon Appetit!
Almost everyone loves fried chicken, but most often it is cooked in the oven. This is due to the fact that few people know how to cook chicken in a pan so that it is not inferior in taste to baked chicken.
But there are many recipes that allow you to cook a delicious dietary chicken breast or chicken legs with a delicious golden crust in a short time.
This simple recipe will help out if you don’t have time or desire to stand at the stove for a long time, but you want to please your family with something delicious. Chicken cooked in this way always turns out juicy, spicy and tender.
Ingredients:
- chicken - 1 carcass;
- sunflower oil - 50 ml;
- garlic - 4 - 5 cloves;
- salt, spices.
Cooking
To make the dish really tasty, you should know how to properly fry the chicken in a pan, otherwise you can just get a piece of unappetizing dry meat.
Initially, the bird is cut into portioned pieces, thoroughly washed and wiped with a towel. Then salt, pepper and leave for 5 - 10 minutes.
Some novice housewives prefer to salt the meat during cooking, but this is wrong, because the crust may turn out to be excessively salty, and the flesh will be tasteless.
Refined sunflower oil is poured into a frying pan, heated well and only after that the prepared pieces of poultry are laid out.
Thus, the bottom is immediately fried and all the juice remains inside, which allows you to end up with a juicy and tasty chicken.
It should be remembered that if the legs or thighs are fried, then they should be laid out with the skin up, otherwise it will instantly “weld” to the bottom of the pan. When all the chicken is in the pan, reduce the fire by about half and fry for about 15 - 20 minutes on one side and the same amount on the other.
Meanwhile, the garlic is peeled and finely chopped. When the pieces of meat are browned on all sides, they are sprinkled with garlic, the fire is reduced to a minimum, the pan is covered with a lid and kept on the stove for another 5-10 minutes.
Everything - an incredibly tasty dish, which is not ashamed to even serve to guests, is ready. As practice shows, you can make delicious chicken in a pan in literally 40 - 50 minutes.
This recipe is ideal for people who are watching their weight. juicy chicken breast contains a minimum of calories, so it will not add a single gram of excess fat.
Ingredients:
- chicken breast - 300 - 350 g;
- refined oil - 2 tbsp. l.;
- soy sauce - 1.5 tbsp. l. + 50 ml for marinade;
- grated garlic - 1 tsp;
- water - 200 ml;
- ground ginger - 1 tsp;
- broccoli - 150 g;
- champignons - 150 g;
- greens - to taste;
- rice wine - 50 ml for marinade.
Cooking
The chicken breast is washed and placed on a towel to dry slightly. Meanwhile prepare the marinade. To do this, simply mix rice wine and soy sauce. Next, cut the breast into arbitrary pieces, pour over the marinade and put it in the refrigerator for 30-40 minutes. After the time has elapsed, oil is poured into the pan, heated, grated ginger and garlic are added, sautéed for literally 15-20 seconds, they are taken out of the pan, and chicken pieces are laid out there.
Fry the chicken in a pan for 1 - 2 minutes on each side, so that it only browns, and then put it on a plate again. A little oil is added to the pan and coarsely chopped champignons and broccoli are laid out. Stirring constantly, fry for 7-8 minutes, then spread the fried chicken, add water and soy sauce and simmer for another 10 minutes. It is recommended to sprinkle the finished dish with chopped herbs.
Chicken fillet in batter in a pan
Thinking about how to fry a chicken, we must not forget about tender fillet in batter, which can be prepared for festive table and family dinner.
Ingredients:
- chicken fillet - 400 g;
- lemon - 1/2 pc.;
- egg - 1 pc.;
- flour - 1 - 2 tbsp. l.;
- suneli hops, pepper, salt - to taste.
Cooking
Chicken fillet is washed under running water, dried with a napkin or towel and cut lengthwise into several thin pieces. Sprinkle them with lemon juice, sprinkle with spices and put in the refrigerator. Salt is not needed at this stage. In a separate bowl, beat the egg with a fork.
Flour is poured onto a cutting board or a flat plate. After 15 minutes, the fillet is taken out of the refrigerator, salted to taste and rolled in flour, then dipped in an egg and again in flour. Prepared pieces are fried in hot vegetable oil on both sides until a delicious golden brown appears.
If the dish is being prepared for the festive table, then for a more spectacular look finished fillet sprinkle chicken with grated cheese, put a couple of tomato slices on it, cover with a lid and keep on fire for another 5 minutes, after which they spread it on a serving plate and decorate with greens.
Ingredients:
- chicken thighs - 300 g;
- garlic - 1 clove;
- kefir - 200 ml;
- dill, cilantro, salt, spices.
Cooking
The thighs are washed under running water, dried with a towel, rubbed with salt, pepper and placed in a deep bowl. Garlic is peeled, finely chopped or passed through a press, added to the chicken. Chopped greens are also put there and kefir is poured. After that, everything is mixed and left for one hour so that the meat is well marinated.
After the time has elapsed, the chicken pieces are laid out in a dry frying pan, poured with marinade on top and stewed until tender over medium heat. Sprinkle the chicken with cilantro before serving. Instead of thighs, you can use drumsticks or legs.
Such a simple, at first glance, process of how to deliciously fry a chicken in a pan should be taken seriously. Depends on the quality of the selected meat, the right marinade and the recipe. final result your efforts at the stove.
How to choose chicken for frying
When buying chicken, opt for chilled meat over frozen. When frozen, the liquid inside the meat cells crystallizes and destroys the integrity of the muscle fibers. As a result, after roasting, you will get more tough meat. If for some reason your choice fell on frozen products, check the integrity of the package and the absence of reddish ice inside it (evidence of repeated freezing of the product).
Before buying a chilled product, pay attention to its appearance. On carcass or pieces chicken meat there should be no scratches, blood clots, wounds. Peel off fresh meat dry and not sticky.
Give preference to young chicken, its meat will remain juicy and soft when frying. Fat light color and the pinkish tint of the meat will be a guide for its correct choice.
The freshness of meat can be determined by the absence of bad smell. A little experiment will also help: press the meat with your finger and look at the result. A fresh product quickly restores its shape, and old carcasses (or individual parts of them) will remain with a dent.
And of course, no one canceled the verification of the production date and compliance with expiration dates.
Marinade for fried chicken
It is worth noting that the less time that passes from the moment you buy the chicken to sending it to the pan, the better. If it is not possible to start cooking right away, or there is time for delicious experiments, you can prepare the marinade and hold the chicken in it for a couple of hours.
Marinades can work wonders, changing the taste of meat from tender creamy to tart and spicy. Therefore, it is worth immediately determining which dish you want to end up with.
Marinade for chicken on kefir or sour cream
To give more tenderness and creamy taste, housewives use kefir, sour cream (when vinegar is added, it is an excellent substitute for mayonnaise) or natural yogurt. Prepared pieces of meat are placed in a saucepan and completely covered with a dairy product. Chopped garlic, favorite spices and herbs will help to diversify the creamy taste and add piquancy. The pickled product should stand for about half an hour before cooking in a pan.
Marinade for chicken with honey and mustard
A mixture of honey (3 tablespoons) and mustard grains (4 tablespoons) will add a sweet-spicy taste to the meat. Chicken marinated with this composition can stand without a refrigerator. After 40-60 minutes, you can start roasting, after removing the mustard seeds.
Soy Sauce, Pepper and Garlic Marinade
For thrill seekers, soy sauce marinade (1/2 cup), red ground pepper(2 teaspoons), garlic (1 head) and grated ginger root (2-3 teaspoons). After mixing these products, pour the marinade over the chicken pieces and leave in the refrigerator (you can overnight). Salt this dish should be used with caution due to the high concentration of salt in soy sauce.
As you can see, choosing a marinade is no less important than finding good meat. Thanks to the marinade, every time your favorite chicken will delight you with new aromas and tastes.
How to fry chicken in a pan with a crust
The meat has already marinated, it's time to proceed to the most important event - frying.
- Take a frying pan and put on a strong fire.
- Pour in oil suitable for frying, a layer of 3-5 mm thick. Do not worry, the chicken will not become fatty, and excess oil will cooked meat You can always wipe it off with a paper towel.
- As soon as the characteristic crackling sound of hot oil appears (it must be very hot, otherwise you can forget about the crisp), put the meat pieces in the pan. Since the oil may splatter, place the meat away from you.
- As soon as the first side of the meat has become golden, you can turn it over. It is better to use tongs - pieces of meat are not damaged and do not fall apart.
- After both sides have acquired a beautiful golden appearance, repeat the procedure two more times. To get a beautiful crust, it is better to fry without a lid.
The time for frying chicken in a pan depends on the part that is selected for frying. Chicken breasts and thighs are cooked in about half an hour, wings and fillets - a little less. But it is worth remembering that the exact time should not be observed. It is enough just to pierce the meat with a toothpick or a match and check for the absence of blood.
The main thing when frying chicken, and indeed any meat, is not to overdo it in a pan. Otherwise, even the most beautiful crust will not save hard and dry meat.
Delicious Fried Chicken Recipes
For frying in a pan, you can purchase both a whole carcass, chopping it into pieces immediately before cooking, and individual parts. Moreover, each option can be turned into gourmet dish by adding some touches - delicious marinade, spicy spices etc.
Chicken fillet in batter in a pan
The chicken fillet is very tender and lean, so overdrying it is quite simple. You can avoid this error by choosing the right marinade or fried in batter.
- 0.4 kg chicken fillet;
- half a lemon;
- 2 tbsp. spoons of flour;
- egg;
- spices.
- Dry the fillet washed with water with a paper towel and cut into small strips. Put in a container with a lid.
- Squeeze the juice from the lemon, pour the meat over it, add spices to taste. Place the chicken in the refrigerator with a lid on.
- Beat the egg in a deep bowl.
- Sprinkle flour onto a flat dish in an even layer.
- First roll the chilled chicken fillet pieces on all sides in flour, then dip in the egg and again in flour.
- Fry in a hot frying pan with oil on both sides.
To give the dish a more festive look, the finished meat can be sprinkled with cheese grated on a medium grater and garnished with circles of tomatoes. In this form, darken the dish for another five minutes under the lid.
Fried chicken pieces with spicy spices
A whole chicken carcass can not only be baked in the oven, but also fried in a pan, after chopping it into pieces. And thanks to the use of spices, you will get not just fried chicken, but a gourmet dish.
- Whole chicken - about 1.5 kg;
- vegetable oil - 2 tbsp. spoons;
- spicy spices (marjoram, paprika, oregano, etc.) - 1 teaspoon;
- liquid honey - 1 teaspoon;
- salt, black ground pepper.
- Cut the chicken into small approximately equal portion pieces (about 10 cm in length).
- Rub meat pieces with salt.
- Mix honey, black pepper and spicy spices. received honey marinade cover all the meat and let stand for 30 minutes. up to several hours.
- Fry in a hot pan on both sides until golden brown.
- Cover with a lid and bring to readiness.
In this form, the chicken can be served with any side dish.
Fried chicken drumsticks with wine sauce
You will hardly surprise anyone with fried chicken legs. However, from this part chicken carcass you can make something special. In this recipe, wine is used as a marinade and the basis for the sauce for the finished dish.
- 4 chicken drumsticks;
- 150 ml of white wine;
- 30 gr butter;
- 3 art. tablespoons flour + 1 tbsp. breading spoon;
- spices.
- Wash the shins and pat dry with a paper towel. Transfer to a container.
- Add wine and spices to taste. The resulting marinade should completely cover the meat.
- Refrigerate for one hour, covered with a lid or cling film.
- Roll the legs in flour and send to a heated frying pan.
- After the appearance of a beautiful crust on both sides, bring to readiness, covering with a lid.
- Melt the butter in a separate bowl. Add flour and marinade to it.
- Mix the resulting sauce and cook over low heat for 8-10 minutes.
- Add spices to the sauce and let it brew.
- Finished fried drumsticks drizzle with prepared sauce before serving.
How to fry a chicken thigh in a pan
Thigh meat can simply be fried "on hastily» on a well-heated frying pan. However, if you have the opportunity to wait an hour before they start cooking, then try marinating the meat in kefir, and then add fermented milk product when roasting. The meat will just melt in your mouth.
Required products:
- 0.3 kg chicken thigh;
- 1 glass of kefir;
- clove of garlic;
- fresh herbs, spices - to taste.
Cooking technology:
- Dry the meat washed under water, add spices and finely chopped garlic.
- Wash and finely chop the greens, add to the chicken.
- Pour yogurt and put in the refrigerator for one hour.
- Put the thighs in a preheated pan without adding oil. Fill with the rest kefir marinade. Bring to readiness.
On the shelves you can find a boneless chicken thigh. It can be prepared in a similar way or stuffed.
Here are a few tips and tricks to improve the flavor of your chicken dish:
- When marinating, you can add coarsely chopped onions, it will add juiciness to the meat;
- chicken fillet is best marinated using a liquid marinade;
- It is better to salt the chicken before the end of cooking or just before serving. When salt is added to the marinade or at the beginning of frying, the meat will become more rigid and dry;
- when using frozen chicken meat, place it on the shelf of the refrigerator in advance, so it will thaw more carefully;
- You can fry chicken without using oil (in a small amount of water), but the meat will not be beautifully golden brown.
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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?
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Below we will try to consider all the nuances associated with the preparation of inventory and products, as well as some simple recipes for delicious and simple dish called fried chicken.
Fried chicken cooking utensils
In order for our chicken to maintain the correct shape and acquire the desired golden crust in the process of frying, it is necessary to correctly approach the choice of pans. 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);
- don't 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 pickling, 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. a spoon,
- a little vinegar
- vegetable oil table. spoon (for marinade)
- pepper and spices of your choice.
- Prepare a marinade from oil, 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
- butter,
- pepper and salt.
- Cut the chicken into pieces, mix them in a bowl with pepper, salt, minced 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 as the main ingredient chicken wings, which are prepared quite quickly and are 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.
- 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
The chicken prepared 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
- grated hard cheese Cup,
- 2 eggs,
- milk 100-150 ml,
- starch 1 tsp
- breadcrumbs 5 tbsp. l.
- drain oil. 3 art. l.
- salt, pepper, vegetable oil.
1. Cut the chicken into portioned pieces, 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 for butter until a beautiful golden crust is formed.
- the readiness of fried chicken should be determined by puncturing 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, chicken pieces can be smeared with fat sour cream before frying around the perimeter.
We hope that the above tips will be very useful to you and will come in handy in the very near future! Bon Appetit!
