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.

How to choose a chicken in a store

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. The optimum storage temperature is 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 making 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 all it is in ordinary 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, sesame and other varieties. Everyone has a preference for their favorite oil. Another interesting combination of butter and vegetable. A sort of piquant note of creamy taste to the finished dish.

How to fry chicken 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.

  1. We put the pan on a strong fire. We heat up.
  2. 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.
  3. Lay the chicken on the surface of the pan. Please, be careful. To avoid getting oil, spread the meat away from you.
  4. 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.
  5. 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 fry chicken

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:

takioki.ru

Fried chicken in a pan

Well, who does not know how to fry chicken in a pan? I also decided to surprise ... No, I did not at all intend to amaze you with a new one, original recipe, but I just thought that it would not be superfluous to tell young novice cooks and cooks how to quickly and easily cook fried chicken.

Do you want the finished meat to be juicy, tender and fragrant? And how without a crispy crust, which many people like so much? Even such a seemingly elementary matter also has its own nuances and subtleties, which I will introduce to you today.

Ingredients:

Servings: 4

Time for preparing: 40 minutes

Cooking step by step with photos:

To cook delicious fried chicken in a pan, we need chicken, refined vegetable oil, salt, ground black pepper, chicken seasoning and fresh garlic.

First you need to prepare the chicken. If you have it frozen, properly let it thaw. To do this, in a few hours, move it to the refrigerator or collect a large bowl of cold water and leave the chicken right in the bag at room temperature until it becomes soft. I have chilled chicken. But in any case, the meat must be thoroughly washed under cold running water, and then dried thoroughly with a paper towel. If the meat is wet, the water will splatter a lot when frying in oil.

Next, heat up a suitable frying pan with vegetable oil. The oil needs to be warmed up well over medium heat, and only then can portioned pieces of chicken be laid. We fry the meat over high heat in hot oil - then a crust quickly forms, and the juice remains inside. In addition, the chicken will be fried, not stewed. Fry the pieces literally for a couple of three minutes on each side, not forgetting to turn the meat over.

Now you can do medium fire and even cover the pan with a lid. Fry the meat on each side for another 10 minutes.

Almost at the end of frying, salt the chicken, season with black ground pepper(to taste) and add chicken seasoning (optional). Fry for about 5-7 more minutes in total.

At the end, make a small fire and add peeled and chopped fresh garlic. The aroma is all over the kitchen, catching up the appetite. We give the garlic to give it to the fullest and we can say that the fried chicken in the pan is ready. Pierce the meat at the highest point: if the juice comes out completely clear, the chicken is ready.

We serve our fried chicken hot accompanied by fresh vegetables, herbs and sauces.

I would be glad if you learn something new and useful for yourself. Bon appetit, my dears! Do you like fried chicken?

finecooking.ru

How to fry chicken in a pan with a golden crust recipe with photo

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 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.

light dish 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 inexperienced in culinary affairs a man 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 cooking utensils

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 with hot water in a 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 at 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. spoon, a little vinegar, vegetable oil table. spoon (for marinade), pepper and herbs of your choice.

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 the meat in a plastic bag, so it will be better soaked. Don't salt!

Next, heat the oil in a pan and carefully put 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

Chicken prepared according to this recipe turns out to be very tasty, tender, juicy and fragrant due to preliminary marinating 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.

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 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 a glass, 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 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 crust forms.

- to determine the readiness of fried chicken, you should use the puncture of pieces; the secreted juice should be transparent;

- to improve the taste of fried chicken and give it an unsurpassed aroma, add spices (garlic, onion, dill seeds, anise, etc.) to it at the time of heating the oil in a pan 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! Enjoy your meal!

cook-live.com

How delicious to fry chicken in a pan

The most important source of protein for our body is meat, and the most budgetary, quick and easy to prepare meat product- chicken.

But in order for the poultry dish to retain its benefits as much as possible during the heat treatment, you need to master all the subtleties of the issue of how to tasty and properly fry chicken in a pan. And since there are many dishes from different parts of the carcass in the culinary archives, each of them has its own rules, which we will get acquainted with today!

How to fry chicken in a frying pan

In general, both small pieces of chicken, and individual parts of the carcass, and even the whole bird are fried using the same technology:

  • First you need to properly heat the pan with oil over high heat, and only then send the chicken to the container. There is no need to set the flame to the maximum.
  • It is better to set the temperature to a quarter above the average so that we can fry the chicken on such a fire that the pieces will be covered with a dense ruddy crust, but not burnt. The resulting crust will retain the meat juice, making the dish juicy and tender.
  • At the first stage, it is not necessary to fry the chicken in the pan for too long, just enough for an excess of 5 minutes so that the chicken has time to brown on all sides.
  • Next, we reduce the cooking temperature to the second or third level (slightly less than the average flame) and fry the chicken under the lid until cooked for 10-20 minutes on one side and the same amount on the other.

tvoi-povarenok.ru

Remember the textbook phrase from "The Diamond Hand" that game should be eaten with your hands. The most popular of all game species is the chicken. AT fried it is adored by adult gourmets and children. For the hostess, this is ideal. Suppose there is little time, but you don’t want to feed your loved ones with semi-finished products purchased on the way home from work.

What to cook, so that it is both tasty and healthy? If we're talking about fresh produce, then among them a real find for a business hostess is a chicken carcass. It is prepared quickly, looks appetizing, the meat is tasty, juicy, dietary. It remains only to remember (or find out) how tasty it is to fry a chicken in a pan!

The agony of choice

Chicken fried whole, that is, a whole carcass, is an option. But to prepare such a dish, you need to have experience, have free time, and a special - rather large and deep, frying pan. Moreover, when cutting, almost everyone sitting at the dinner table always wants to get the juiciest and most delicious piece - a chicken leg or drumstick.

There are lovers who prefer exclusively wings. But the breast, which nutritionists and gastroenterologists sing laudatory odes to, often remains unclaimed, because it seems dryish. It is now fashionable to scold red chicken meat on legs and thighs for being too fatty.

But if we decided to learn how to properly fry a chicken in a pan, then a priori we violate the strict canons of dietology. Otherwise, we would boil lean chicken pieces, and even clean them of harmful, oily skin. For frying, we recommend purchasing chilled semi-finished products - chicken drumsticks and hips.

There is another rule regarding how to fry chicken in a pan. It is better to buy chilled, not frozen meat. If there is a choice between farm chicken and a trivial broiler, then take the latter. The fact is that homemade laying hens are good for a rich, fragrant broth; when fried, they will shock you with their dry, tough, sinewy legs.

Tricks with leather and salt

How to fry chicken in a pan? To begin with, we take a bird carcass or selected parts of it and wash them. Then salt, and put in a bowl, where again mix thoroughly and leave for 10 minutes. Main and common mistake inexperienced cooks - they salt the chicken in the pan, at the moment when it is fried. Unfortunately, at the same time, the skin turns out to be oversalted, and the meat inside is fresh.

While the chicken is salting, we take a frying pan, put it on a fairly strong fire and add refined vegetable oil. As soon as it starts to signal with a hiss that it is heated, lay out portioned pieces of the bird, and slightly reduce the intensity of the fire.

Now another secret, how to fry a chicken in a pan, so that it does not “weld” to the surface with its delicate skin? The trick is that you first need to fry the part of the piece on which there is less skin, and only then turn it over to the one where there is more.

To get a golden, crispy skin, do not cover the dish during the frying process. Constantly twisting, turning over pieces of chicken is not worth it. We change the position and the side of roasting after 5 minutes, while reducing the fire. The second time this manipulation is repeated after another 10 minutes. You can check the readiness with a fork, carefully piercing it (so that all the juice does not “run away”) the thickest part of each portioned piece.

Turn the chicken for the last time after another 10 minutes, while sprinkling it with your favorite spices. Here, almost everything depends on personal preferences - black or red pepper, garlic, herbs, turmeric, or special frying kits. By the way, the essential oils of almost all spices reveal their smells richer during the frying process - it is easier for them to dissolve in fat melted in a pan. But do not keep the dish flavored with spices on fire for more than 5 minutes.

Bird readiness time

An important question of interest to novice cooks: how much to fry chicken in a pan? On average, this dish takes about 40 minutes to prepare. But remember that a lot depends on the size of the pieces, and in fact, the size of the chicken itself.

However, there are lovers who love chicken fried to a crisp, just like there are people who prefer the product to be simply fried until cooked - no blood oozes from it. This is perhaps the most important of the conditions that must be met in order to avoid intestinal poisoning.

And now that you know exactly how to fry chicken in a pan, the question may arise: what to serve it with? Believe me it's so universal dish that the number of side dishes harmonizing with it is simply huge. Choice of: fried or mashed potatoes, peas, vegetables, pasta, or more dietary combinations, including cereals. For example, buckwheat, for piquancy, add salted or pickled cucumbers. And here is a chic dinner for us tole!

Who does not know how to fry chicken in a pan? Are you?.. Urgently fill this gap in your education by reading the simple recipe in this article.

Fried chicken is a dish from the category “I want something tasty, but there is no time to mess around in the kitchen.” Alas, this situation often happens to each of us ... And if you manage to combine work with sports and raising children, and also try to find an hour for a hobby or self-education, standing at the stove becomes an almost inaccessible luxury. Is this really a reason to switch to some semi-finished products? Of course not: store-bought dumplings and sausages cause obesity and stomach ulcers. It's better to buy a fresh chicken, throw it into the pan, and ... but let's do it in order. So you go shopping...

Choosing a chicken

Before you fry the chicken in a pan, you need to buy it. Traditionally, for these purposes, the legs are used (thigh plus the upper part of the paw - drumstick) and wings. The white meat of the brisket becomes dryish from frying, the giblets and neck are only suitable for soup or broth, the head and paws ... well, we are not Chinese, are you and I, in fact, to eat waste ?! Personally, I buy thighs - but for those who do not like fatty meat, I dare not recommend them. There is less fat on the shins, they are considered dietary. However, an even more dietary option is boiled chicken, about the tricks of cooking which you can read here:. If your choice is exceptionally healthy low calorie food, then you should either refuse to use fried food at all, or allow yourself occasionally (as, in fact, the author does).

Yes, a few more important points. If you have the opportunity to buy fresh, not frozen meat, you should do so. In terms of taste, broilers are an order of magnitude superior to farm layers. The meat of old chickens is generally not suitable for frying.. Well, that's all in terms of theory - let's get down to practice.

Learning how to fry a chicken is not at all difficult: take a frying pan - the cooking lesson begins ...

Fresh or thawed meat is washed in running water, put in a deep bowl. Salt, mix the pieces with your hands and leave the chicken to stand for 5-10 minutes. Inexperienced housewives sprinkle meat with salt already in the process of frying, but it’s better not to do this: it may turn out that the skin is too salty, and the flesh is fresh. If you have already decided to fry the chicken correctly, then do not allow amateurish blunders.

Pour oil into the pan - refined sunflower is better, as it has the least calories. Bring to a boil over high heat and carefully add the chicken. Immediately after that, make the fire smaller, about half. If you are frying thighs or chicken legs, put them skin side up otherwise it will immediately weld to the surface of the pan. And if you want a crispy crust to form, you do not need to close the pan with a lid.

The first time you need to turn the meat over after 5 minutes (and then reduce the heat to the very minimum), the second - after 15, the third - after another 15. Use a special spatula - it is inconvenient to do this with a fork. A different manipulation is performed with a fork: they check the chicken for readiness. To do this, you need to pierce one of the pieces, checking if blood is oozing from the hole. If not, then it's time to turn the meat over again and sprinkle it with spices. It can be ground black pepper, chopped garlic or herbs, suneli hops, ready-made kits seasonings for chicken - it all depends on your preferences. After the fragrant herbs are in the pan, close the lid, wait another 5 minutes and turn off the oven. The chicken is ready, it's time for the table!

How long to fry chicken in a pan?

Forty minutes is how long it takes to fry a chicken in a skillet so that a crispy crust forms, but the meat does not start to burn.

Let's calculate... 5+15+15+5=40. Forty minutes is how long a chicken is usually fried in a pan. However, an error of 10 minutes can be allowed: some people prefer slightly damp meat, others prefer slightly burnt. In any case, when the chicken turns golden beige, and the oil under it is yellow, when the kitchen is filled with a wonderful aroma, by which it is also easy to determine readiness, it's time to call the household to the table.

And in conclusion - now you know how to fry chicken in a pan ... but do you know what side dish is best served with it? A plate of appetizing and a couple salted cucumbers! If you still do not know how to pickle cucumbers, read a simple recipe.

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 ideal option to 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 at hand a couple of delicious, but simple recipes for 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 suitable for a romantic dinner, isn't 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. A great option to surprise your girlfriend, because even an inexperienced man in culinary matters can cook a 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 with hot water in a 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 a 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 at room temperature, not in hot water. Now it is fashionable to defrost food using a 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. spoon, a little vinegar, vegetable oil table. spoon (for marinade), pepper and herbs of your choice.

Cooking method:

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 the meat in a plastic bag, so it will be better soaked. 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

Chicken prepared according to this recipe turns out to be very tasty, tender, juicy and fragrant due to preliminary marinating 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 prepared according to this recipe is a very satisfying, tasty and beautiful dish, especially if you put the pieces on a large plate and cover with green salad leaves.

Ingredients: 1 chicken, grated 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 crust forms.

- to determine the readiness of fried chicken should be by puncturing the pieces - the secreted juice should be transparent;

- to improve the taste of fried chicken and give it an unsurpassed aroma, add spices (garlic, onion, dill seeds, anise, etc.) to it at the time of heating the oil in a pan 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! Enjoy your meal!

"And now the game!" It is poultry meat, according to the inimitable Gennady Kozodoev from the movie "The Diamond Hand", that deserved the honorable mission to become the apotheosis of a chic feast. To amaze with your culinary skills, it is not at all necessary to bake thrushes on skewers. Banal pan fried chicken can be cooked and served in such a way that intrigued guests will be willing to sacrifice a lot for the recipe.

Do you want to make sure of this? We present to your attention the recipes of amazing detailed description all stages of preparation.

Chicken fried in a pan with garlic - a simple step by step recipe

Any chicken meat can be used as the main ingredient in this recipe. Despite the simplicity of preparing this dish, consisting of a limited list of products, the result will please with its unpredictability. After all, experimenting with different combinations of spices, you can achieve different, sometimes unexpected, tastes in the finished dish.

You will need:

  • chicken drumsticks - 5 pcs.;
  • garlic cloves - 4-5 pcs.;
  • boiled water - 100 g;
  • any fat for frying;
  • seasoning for chicken;
  • salt;
  • ground pepper.

Prepare like this:

  1. Cut the garlic cloves into cloves. Wash the shins and pat dry with paper towels.
  2. Fry the garlic cloves in oil in a hot skillet. Has the garlic browned? Remove from pan and transfer to another bowl.
  3. Put the chicken legs in its place. Fry them on both sides for seven minutes. Sprinkle with ground pepper, salt and seasonings.
  4. Fill with boiled water. Close the lid and simmer over low heat until the liquid boils away. In a few minutes, the chicken, drenched in garlic boiling water, will be ready.

Delicious Italian Chicken with Tomatoes and Onions

To enjoy meals Italian cuisine no need to go to Italy. You can cook yourself traditional dishes from products purchased at a nearby store. Try juicy Italian chicken. It's vintage italian recipe cooking poultry in a hunting style with the intricate name "Cacciatore".

The process is short and simple, even inexperienced housewives can do it. But presenting to the court the guests and household gourmet dish with the aroma of Mediterranean herbs, any novice cook is guaranteed to increase his rating.

  • chicken thigh - 4 pcs.;
  • carrots and onions - 1 pc.;
  • Bell pepper red color - 1 piece;
  • fresh champignons - 300 g;
  • olives - 1/2 tbsp.;
  • rosemary and thyme - to taste;
  • red wine - 150 ml;
  • tomatoes in own juice- 410 g;
  • tomato paste - 2 tbsp. l.;
  • cherry tomatoes - 200 g;
  • garlic powder, salt, black pepper - to taste;
  • olive oil, herbs.

Cooking steps:

  1. Season the thighs on both sides with salt and pepper. Place in a hot skillet with oil. Is the meat golden brown? Turn over and achieve the same result on the other side.
  2. Pour the wine into the skillet with the thighs. Bring to a boil and cook for about five minutes over low heat.
  3. Divide the mushrooms into four parts. Cut the onion into half rings, garlic into thin slices, carrots into small strips.
  4. Saute garlic in oil. Attach onion half rings to it, then carrot straws. For flavor, add chopped herbs to the vegetable mixture: thyme and rosemary.
  5. Place the mushrooms in the vegetable casserole. Fry until half cooked, stirring constantly.
  6. Add halves of cherry tomatoes, a few black olives, crushed tomatoes in their own juice. Salt, pepper, sprinkle with garlic powder.
  7. Place half of the vegetable mixture on a deep ovenproof baking sheet. Place the fried chicken thighs. In the pan where the chicken was fried, there was a fragrant wine sauce? Pour them pieces chicken meat. Top them with the remaining vegetable mixture.
  8. Add some more herbs and olive oil. Bake in an oven heated to 180°C. In 20 minutes appetizing dish ready.
  9. When serving, sprinkle it with chopped herbs.

Fried chicken with onions and carrots

Dietary Properties chicken meat determine the nature of its use in the diet healthy eating. Supplement the dish with vegetables, and along with nutritious protein, your body will receive fiber, vitamins and trace elements.

For the dish:

  • broiler carcass;
  • carrot - 2 pcs.;
  • onion - 4 pcs.;
  • oil for frying;
  • salt, pepper and chicken seasoning;
  • boiled water.
  1. Cut the chicken into pieces. Sprinkle with salt and pepper.
  2. Fry portioned pieces in a hot frying pan, poured with vegetable oil, no more than 10-15 minutes. Turn the meat while frying and sprinkle with chicken seasoning.
  3. Chop the onion in half rings, rub the carrots through coarse grater.
  4. Place the sliced ​​onion into the skillet with the chicken, spreading it all over. Simmer a little over low heat. Did the onion become translucent? Add grated carrots. Simmer five more minutes. Vegetables are soaked in chicken juice.
  5. Pour in some boiled water. Bring to a boil over low heat, covering the pan with a lid.

Fried in soy sauce - a recipe at home

Tender poultry meat is a favorite component of dishes for culinary specialists all over the world. It is not surprising that adapted recipes from many countries are actively used in modern Russian cuisine. Compliment from Asian cuisine- chicken meat fried in soy sauce. Universal Recipe help cook tasty dish both for daily diet and for holiday menu.

So that cooking does not cause you any difficulties, follow the recommendations presented under the photo of each stage.

Ingredients of the dish:

  • broiler - 1.0 -1.5 kg;
  • bulbs - 2-3 pieces;
  • soy sauce - 50 ml;
  • garlic - 1-3 cloves;
  • green onion- 3-4 feathers;
  • vegetable oil - 30-50 ml;
  • honey - 30 g;
  • salt, pepper, parsley to taste.

Cooking steps:

  1. Wash the carcass, dry it with a paper towel. Cut into serving pieces.
  2. Cut the onions into half rings, garlic cloves into thin slices.
  3. Whisk soy sauce with honey and vegetable oil. Add a pinch of salt and pepper. Try the marinade. Adjust its flavor according to your own preferences.
  4. Place the chicken pieces in a spacious dish, add the vegetable slices. Pour products soy marinade. Gently lift the pieces of meat with a fork so that they are evenly coated with the marinating mixture.
  5. Cover the container with the chicken tightly with cling film. Refrigerate for at least one hour. Want to postpone cooking for a longer time? No problem, let the meat marinate from evening to morning.
  6. Place the marinated chicken along with the vegetables in a skillet or baking sheet. Spread it out in one layer. Is there any marinade left in the bowl? Pour it on a baking sheet as well.
  7. Preheat oven to 180C. For roasting meat with vegetables, 20-30 minutes will be enough. You can pan fry. Just remember to turn the pieces of meat over. Then they will be subjected to uniform heat treatment.
  8. Before you put it on the table hot chicken sprinkle with chopped green onions.

Recipe with mayonnaise and mustard gravy

The presence of mayonnaise in this recipe provides the finished dish with a delicious creamy taste, and mustard adds spice. Together, these two components act like a marinade. They impregnate the meat, as a result of which the fibers acquire the most delicate texture.

Ingredients:

  • shins - 1 kg;
  • oil - 70 ml;
  • mayonnaise - 2 tbsp. l.;
  • mustard - 1 tsp;
  • water - 300 ml;
  • salt and spices.

Cooking:

  1. Fry the drumsticks in a pan with butter on both sides. Salt while frying.
  2. Combine mayonnaise and mustard, add any spices.
  3. Brush the resulting sauce on all pieces of meat on one side.
  4. Pour in water. Simmer covered for about five minutes.
  5. Turn the fried drumsticks over and brush the other side with the mayonnaise-mustard mixture. Leave covered over low heat for another five minutes.
  6. Ready meal serve with the same sauce in which the chicken legs were fried.

Breast fillet in sour cream - recipe in a pan

We offer another recipe for cooking chicken meat, which features creamy gravy. Only this time, let's cook chicken fillet in sour cream sauce. White poultry meat is dense and dry. The use of sour cream is appropriate. It softens the meat and charges it with juiciness.

You will need:

  • breast fillet - 2 pcs.;
  • bulb;
  • garlic cloves - 1-2 pcs.;
  • sour cream - 2-3 tbsp. l.;
  • mayonnaise - 1-2 tbsp. l.;
  • salt pepper.

Cooking steps:

  1. Fry the chopped onion over low heat.
  2. Cut the meat into oblong pieces, as for beef stroganoff. Add to onion. Salt and fry until lightly browned.
  3. Sprinkle the meat pieces with hot and sweet ground pepper. Put sour cream and mayonnaise, mix. Simmer in sauce for 3-4 minutes.
  4. Before turning off the heat, add chopped garlic to the pan.

Fried chicken drumsticks with vegetables

But back to national cuisines. This recipe for chicken legs with vegetables refers us to the culinary traditions of Turkey, which has become a favorite summer vacation spot for many Russians.

It includes:

  • shins - 4 pcs.;
  • red onion - 2 pcs.;
  • pepper - 1 pc.;
  • garlic cloves - 2 pcs.;
  • tomato - 2 pcs.;
  • a pod of hot pepper;
  • zira - 1 tsp;
  • greens.

Cooking sequence:

  1. Peel the onions and cut them into thin half rings. Fry them in oil.
  2. Put the chicken legs in the pan to the half-cooked onion. Salt.
  3. Cut into thin slices the fruit of bell pepper, tomatoes - in large pieces. Send vegetables to a hot skillet with chicken meat.
  4. Pour in some boiled water. Simmer the contents of the pan over low heat.
  5. Chop the garlic, chop the pod of hot pepper. Put in a frying pan. Add a few cumin seeds.
  6. Simmer until meat is done.

Before serving, sprinkle generously with chopped herbs. Pairs well with potatoes, rice or any other side dish.

Chicken kavurma with mushrooms

Fragrant kavurma also comes from Turkey. Since ancient times, Turkish shepherds have been preparing it for open fire from beef or lamb. They sat around cast iron pan, in which the juicy roast was fragrant, and the juice from the stew and vegetables. Modern recipe allows you to transfer the cooking process to home conditions and allows the use of chicken meat.

  • breast fillet - 2 pcs.;
  • champignons - 0.5-0.6 kg;
  • tomato - 1 pc.;
  • sweet pepper - 1-2 pcs.;
  • onion - 1 pc.;
  • garlic - 1 clove;
  • frying oil - 100 g;
  • salt, ground pepper, oregano, thyme (kekik).

Cooking:

  1. Heat any oil (sunflower, olive or butter) in a pan. Cut the onion and pepper into small cubes. Place them on the hot skillet. Roast lightly.
  2. Divide the meat and champignons into small pieces of approximately the same size. First, fry the mushrooms with vegetables, then attach the pieces of meat.
  3. During frying, do not close the lid and do not reduce the heat. Let the process go intensively, and the products in the pan will brown.
  4. Finely chop the ripe tomato, chop the garlic. Add to the pan with vegetables, meat and mushrooms. Add salt hot peppers and oregano. Close the lid. Simmer for 7-10 minutes until tender over low heat.

Chicken in batter

Despite the high calorie content, chicken meat in batter is always popular among gourmets.

To prepare this dish, stock up on the following products:

breast fillet;

  • egg - 1 pc.;
  • water - 100 g;
  • flour - 200 g;
  • salt, spices to taste;
  • vegetable oil for frying.

Cooking is not difficult:

  1. Cut the meat into thin plates.
  2. Mix water, flour, egg, and salt. Add some spices. Beat the batter well. Lumps of flour and salt crystals will disperse.
  3. The consistency of the batter in density should resemble sour cream. Too liquid will drain from the meat pieces, too thick after frying it will become excessively dense and deprive the dish of airiness.
  4. Heat vegetable oil in a frying pan.
  5. Dip the pieces of meat in the batter and drop into the boiling fat. Is the dough swollen and browned? Flip over to the other side and wait for the same result.
  6. Did the fillet pieces in batter acquire a uniform golden color? Lay them out on a paper towel. It absorbs excess fat.

Eggplant with Turkish chicken

Want to kill two birds with one stone? You don't have to go hunting for this. Just use the recipe spicy chicken with vegetables. Here you and meat dish, and garnish. Delicious, satisfying and very healthy!

Ingredients:

  • chicken;
  • vegetable marrow;
  • two eggplants;
  • bell pepper;
  • onion;
  • garlic cloves - 3 pcs.;
  • ground pepper, salt and turmeric;
  • universal refueling;
  • vegetable oil;
  • fresh greens.

How to cook:

  1. Cut young zucchini and eggplant obliquely into pieces whose thickness does not exceed 2 cm. Rub salt into them, sprinkle with ground pepper on top. Fry vegetables one by one in hot vegetable oil.
  2. Cut the onion and bell pepper into rings. Mince the garlic.
  3. Pour vegetable oil into a cauldron or deep frying pan, put on fire.
  4. Cut the broiler carcass lengthwise from the side of the breast, flatten it on a cutting board. Salt, pepper, sprinkle generously with turmeric.
  5. Place the chicken on the hot skillet. Is the inside of the carcass down?
  6. In the area of ​​​​the thighs and breasts there is a thick muscular layer. Make a few punctures in these areas with a sharp fork. The meat will be evenly fried and will not lose juiciness.
  7. Treat the top of the carcass with salt and spices. Cover the cauldron with a lid and leave the chicken to simmer over low heat.
  8. Turn the fried chicken on its back. Add onion rings and sweet peppers to it. Simmer covered for no more than two minutes.
  9. Enhance the flavor of the dish with an all-purpose seasoning and garlic sprinkled on top of the chicken and vegetables.
  10. Simmer until done. Arrange the bird with peppers and onions on top of the sautéed zucchini and eggplant. Sprinkle with chopped fresh herbs and serve.

Whole fried chicken Adjarian style

This recipe differs from the popular tobacco chicken by the presence of garlic sauce. Because of this, chicken meat acquires softness, juiciness and an indescribable spicy aroma. The whole chicken is cooked in a pan. From above, she is pressed by oppression. Let as much surface as possible of the carcass come into contact with the hot metal. As a result, she gets golden brown from all sides.

  • broiler carcass;
  • garlic cloves - 2-3 pcs.;
  • butter- 100 g;
  • water - 200 g;
  • salt, pepper, suneli hops, and any other seasonings.

Cooking:

  1. Cut the carcass in the middle along the breast. Sprinkle both sides with salt and pepper. Want to experiment with seasonings?
  2. Use coriander or other spices of your choice.
  3. Heat up the butter in a frying pan. Lay the chicken cut side down. Cover with a plate, on top of which use oppression.
  4. Fry for 7-8 minutes.
  5. Turn the carcass over. Fry.
  6. Squeeze garlic cloves through a press, add paprika and suneli hops. Fill with boiling water.
  7. Pour the liquid sauce into the pan with the chicken, add finely chopped greens. Close the lid and simmer for 20-25 minutes.

Chicken legs with honey in a pan

It is generally accepted that honey is used in the preparation of desserts and delicacies. After all, it is sweet, and this is not at all the property that we want to give the meat in the process of cooking it. Do not worry, in this case, honey has a completely different mission: it will add flavor and soften the meat fibers. This idea was taken from Asian culinary specialists and has proven itself well in modern national cuisine.

Calories: 243 kcal

Proteins: 30.33 g

Fats: 0.14 g

Carbohydrates: 0.0 g

60 min. Video recipe Print

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