The easiest way to cook perfectly juicy poultry meat, widely used in home kitchens, is to use a marinade. There are many types of marinade for chicken. To the category of classic connoisseurs include mustard, soy, creamy, tomato, as well as options with the addition of all kinds of spices. If you want to taste something special, you can use unusual compositions prepared on the basis of honey, citrus fruits, coconut milk and oriental exotic spices to marinate chicken. All of these marinades are excellent for processing chicken meat, they impart an unusually delicate aroma and delicate taste to the finished product.

The only disadvantage of this method of processing chicken is that it requires a certain amount of time: you can achieve a truly delicate taste of the product by soaking the chicken in the marinade for about 3-4 hours. Experts call the optimal time for marinating chicken a period of 6 to 8 hours. At the same time, of course, the meat must be used exclusively fresh and of high quality.

Pieces of chicken, saturated with the aroma of the spices contained in the marinade, are baked in the oven, grilled, barbecued from them, etc. In our article, we will talk about some types of marinade for pan-fried chicken.

Marinade from kefir

Many gourmets believe that kefir-based chicken marinade in a pan is one of the best options for achieving extraordinary tenderness and juiciness of meat. Some housewives admit that sometimes they simply pour chicken pieces with kefir and leave them to “marinate” for several hours. But experienced chefs prefer to add certain spices to kefir, which makes the meat more refined and tasty.

Ingredients

Use:

• 1 liter of kefir;
• 3 cloves of garlic;
• 1 st. l. Worcestershire sauce;
• to taste: lemon zest, rosemary, black pepper, salt.

One serving of the product contains:

• 49.56 kcal;
• 2.5 g of proteins;
• 0.9 g fat;
• 7.3 g of carbohydrates.

Description of the preparation method

The process of creating this marinade for chicken (when frying in a pan) takes about half an hour. Garlic is peeled and pressed with a press or rubbed on a grater (fine). Rosemary is crushed. Lemon zest is rubbed on a fine grater. Pour kefir into a bowl, add a little rosemary, garlic, lemon zest, salt, pepper, and st. a spoonful of Worcestershire sauce.

How to prepare a marinade with vinegar?

Vinegar marinade is considered a culinary classic - various pickles are prepared with it, meat and fish are marinated. Vinegar is a product that should be used quite carefully in the preparation of marinade for chicken, in a fried pan, because, like any other acid, it dries the meat significantly and makes it rougher and tougher. Nevertheless, many housewives willingly use this product to process chicken before frying.

What products are used?

To prepare a vinegar marinade for chicken, fried in a pan, you need only four ingredients:

• 2 tbsp. l. vinegar (9%);
• 5 st. l. oils (vegetable);
• 5 cloves of garlic;
• red pepper and salt to taste.

A portion of the product contains:

• 53 kcal;
• 2.8 g of proteins;
• 3.2 g fat;
• 5.3 g of carbohydrates.

About cooking technology

Vinegar marinade is prepared within 10 minutes. Garlic (grated), vinegar, oil (vegetable), salt, pepper are placed in a glass bowl, mixed thoroughly and left for half an hour. After this time, the product can be considered ready. Connoisseurs do not recommend marinating chicken meat in it for longer than 2-4 hours. However, this marinade is perfect if you need to marinate chicken as quickly as possible. Vinegar, the concentration of which exceeds 9%, is diluted with water, otherwise the meat will become unfit for consumption.

Creamy chicken marinade

In a frying pan, the meat, as a rule, turns out to be a little harsh, a gentle creamy marinade will help fix this.

The option we offer (ordinary cream) is recommended by housewives for cooking chicken hearts. The dish (hearts in the marinade) is cooked for 60 minutes. The number of ingredients - 8 units:

• 500 g chicken hearts;
• 200 ml cream (20%);
• one bulb;
• one carrot;
• 4 cloves of garlic;
• 50 ml vegetable oil;
• to taste - salt and dill.

Energy value of 1 serving:

• 160 kcal;
• 6.8 g proteins;
• 6.1 g fat;
• 4.3 g of carbohydrates.

Cooking

The onion is cut into small half rings. Fry in a pan heated with oil (vegetable) for 5 minutes with constant stirring. Rub the carrots on a fine grater and fry with onions for 5 minutes. Grate garlic on a fine grater, add it to the pan and fry until a characteristic smell appears . Chicken hearts are laid out in a pan and fried together with other products for about 5 minutes. Then cream (salted) is poured over them and stewed. It is recommended to stew hearts in a creamy marinade for 20 minutes. Then dill is added to them and left to “reach” over low heat for about another five minutes.

Option with sour cream

This option is called the most delicious and at the same time simple marinade for chicken fried in a pan. It is recommended for those who do not like spicy or sour meat, preferring its light and refined natural taste. For cooking, you need 4 ingredients that are easy to purchase at any grocery supermarket:

• 3 art. l. sour cream;
• 2 cloves of garlic;
• Greens (dill or parsley), salt and pepper (black) - to taste.

The energy value of 1 serving of the product is:

• 164 kcal;
• proteins -16.32 g;
• fat - 9.85 g;
• carbohydrates - 1.51 g.

Process description

Have you decided to cook pan-fried chicken for lunch? A delicious marinade based on sour cream will help the hostess surprise the household with excellent food in the shortest possible time. The process usually takes about 15 minutes. Garlic is peeled and finely chopped or grated (fine). Greens are washed and chopped. In a suitable container, sour cream is mixed with chopped herbs and garlic and salted to taste. It is necessary that the marinade is slightly salted - the meat will take some of the salt in the marinating process.

Soy marinade for chicken fillet, fried in a pan

For cooking you will need:

• 70 g soy sauce;
• 1 tsp mustard;
• 3 art. l. olive oil;
• 3 cloves of garlic;
• Salt and pepper (black) - to taste.

1 serving of the product contains:

• 109 kcal;
• proteins: 2.8 g;
• fats: 5.6 g;
• carbohydrates: 4.7 g

Cooking

The marinade process will take about half an hour. Garlic is peeled and finely chopped or crushed with a press. Mix oil (olive), sauce (soy), garlic, mustard, pepper and salt in a bowl. Thoroughly mix everything until a homogeneous mass is formed. The marinade is left to infuse for 15-20 minutes. After this time, it can be used.

Marinate chicken in mayonnaise and apple cider vinegar

To deliciously fry a chicken carcass, you can marinate it with mayonnaise and apple cider vinegar. Products needed:

• 1 PC. (1.5 kg) chicken;
• 0.5 cups of mayonnaise;
• 1/3 cup apple cider vinegar;
• 0.25 cups of water;
• 2 tbsp. l. Sahara;
• 1 st. l. fresh rosemary (chopped);
• vegetable oil - for frying.

About the cooking method

Using kitchen shears, cut the chicken along the back and remove the backbone. Next, in a large bag (plastic), you should prepare the marinade with mayonnaise. The chicken in the pan is fried for a short time, and an appetizing crust is obtained. So, mix water, vinegar (apple), rosemary and sugar. The chicken is laid out in a bag with marinade, tied up and shaken well so that the whole carcass is immersed in the composition. Then the chicken should be sent to the refrigerator for eight hours, periodically turn over.

After this time, the chicken carcass is removed from the marinade. Heat a large skillet with oil over medium heat. The chicken is opened and laid out in a pan, a load is placed on top of it, the mass of which should be quite significant, for example, bricks wrapped in foil can be used as a load. Fry the chicken under a load on each side for about 20 minutes. The cooked fried chicken is cut into pieces and served immediately.

How to cook chicken in a honey marinade?

Honey in Russia has long been a fairly revered product. It is traditionally used to make desserts, snacks, drinks and marinades. There are quite a few variations of honey marinade for chicken fried in a pan. Depending on the components that complement honey - (garlic, ketchup, ginger, lemon, soy sauce, various types of pepper, vanillin, vinegar or mustard), the shades of its taste change. Unrecognizably, the use of spices and herbs can change the taste of the marinade. Any kind of honey can be used. Creative connoisseurs can use their own set of additional components for honey, in any proportions. Chicken carcass for cooking in a pan can be used both whole and in parts: thighs, wings, breast.

Recipe Description

To cook delicious chicken in a pan, you will need:

• 1 chicken carcass weighing about 1.4 kg (can be replaced with 3 legs with a thigh);
• soy sauce - 3 tbsp. l;
• liquid honey - 4 tbsp. l;
• Dijon mustard with grains - 1 tbsp. l;
• olive oil - 5 tbsp. l.

Prepare like this:

1. The chicken is washed and blotted with a napkin, cut into 6 parts.
2. Mix honey with mustard and soy sauce in a bowl, grease the chicken pieces with the resulting mixture, cover with cling film and refrigerate for 2 hours or longer.
3. After this time, the chicken is removed from the refrigerator, thoroughly dried with a napkin.
4. Oil is heated in a large frying pan, chicken pieces are fried on high heat on all sides until golden brown.
5. Next, the meat is folded into a refractory form and poured over with the marinade remaining after processing the carcass.
6. In this marinade, the chicken is stewed for 40 minutes. Some housewives instead bake pieces of meat fried in a pan for 40 minutes in the oven at a temperature of 180 ° C.

Grilled chicken fillet in honey

An excellent option for a healthy and tasty dinner is fragrant chicken fillet cooked in a honey marinade on a grill pan. Ingredients needed:

• chicken fillet - 2 pieces;
• honey - 1 tbsp. l;
• soy sauce - 1 tbsp. l;
• lemon juice - 1 tbsp. l;
• olive oil - 1 tbsp. l;
• garlic - 1 clove;
• a mixture of peppers and salt - to taste.

Marinade for chicken in a grill pan, in addition to the ingredients presented in the recipe (see below), can be supplemented with all sorts of spices and seasonings. Cooking according to this recipe fillet is quite simple. Pre-marinate the chicken for 20 minutes. The marinade is a mixture of peppers, olive oil, honey, soy sauce, lemon juice, crushed garlic, salt in proportions that correspond to the taste of the hostess.

They act like this: the chicken is washed and cleaned of films, pierced with a thin knife in several places (this is necessary so that the marinade penetrates into the carcass and the meat is better soaked. Next, the fillet should be rolled in the marinade and left for half an hour. Then the grill pan is heated over high heat (buttered) and fry the chicken on both sides until dark stripes appear.The finished fillet is served with a salad of any fresh vegetables.

Hello dear readers of my blog! I have a question - do you know how to fry chicken in a pan correctly? Do not rush to answer "yes". Only if your chicken dish comes out with a perfect crust and the meat is juicy.

• 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 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 to meat. Instead, you can add natural yogurt without sugar. 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 properties. 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 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 a natural dye, so be careful with it when working.

  

  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 piquant note of creamy taste to the finished dish.

  How to fry in a frying pan

  The choice has been made, the meat in the marinade has already been prepared for the main thing - frying for a couple of hours.

  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 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 of a juicy leg, 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. A proven option is a cast iron skillet. 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

  5 785 rub.

  To the store
  top-shop.ru

  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 offer a recipe for a light dietary dish of chicken fillet and onions in a 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. Cover the bowl with cling film and refrigerate for 30 minutes.

  

  Alternately string pieces of meat and onion slices onto wooden skewers for barbecue.

  

  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 and essential oils are released. 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 this incredibly tasty dish, you need the following products to prepare it:

  • 500 g chicken wings;
  • 0.5 cups of water;
  • 5-6 tbsp vegetable oils;
  • 1 large onion;
  • 200 g of 20% sour cream.

  Peel the onion from the husk and rinse it thoroughly. Then put it on a cutting board and cut into cubes.

  Rinse the wings thoroughly under running water, and then dry them. Divide each wing at the joint into 2 parts. Place the meat in a small bowl, season with salt and pepper and mix well. Set the wings aside for 5-7 minutes: let them marinate well.

  

  Pour some oil into a hot frying pan and heat it up. Then place the wing pieces in a bowl. Fry them on all sides until golden brown (each side for about 4-6 minutes). Then, using a wooden spatula, transfer the fried chicken to a clean bowl.

  Pour the remaining oil into a separate skillet and place the pot over medium heat. When the fat is hot, put the chopped onion in a container and fry it until golden brown. Next, add sour cream and cool water here. Mix the ingredients well.

  When this mixture boils, reduce the heat and put the wings in the pan. Cover the pot with a lid and simmer the chicken for 20-25 minutes. Flip the wings over to the other side from time to time. Chicken wings in sour cream sauce are 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.

  Carefully inspect the "petals" of chicken liver: remove fat and bile. Rinse and dry the liver. Cut the peeled onion into 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 with gravy is ready. 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.

Such a simple, at first glance, process of how to deliciously fry a chicken in a pan should be taken seriously. The final result of your efforts at the stove depends on the quality of the selected meat, the right marinade and the recipe.

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 frying, you will get tougher 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. There should be no scratches, blood clots, wounds on the carcass or pieces of chicken meat. The skin of fresh meat is dry and not sticky.

Give preference to young chicken, its meat will remain juicy and soft when frying. Light-colored fat and a pinkish tint of meat will be a guide for its correct choice.

The freshness of meat can be determined by the absence of an unpleasant odor. 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 immediately start cooking, 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, a marinade of soy sauce (1/2 cup), ground red pepper (2 teaspoons), garlic (1 head) and grated ginger root (2-3 teaspoons) is suitable. 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.

1. Take a frying pan and put on a strong fire.
2. Pour in oil suitable for frying, a layer of 3-5 mm thick. Don't worry, the chicken won't get greasy, and excess oil on the cooked meat can always be removed with a paper towel.
3. 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.
4. 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.
5. 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 a gourmet dish by adding some touches - a 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 such a mistake by choosing the right marinade or frying in batter.

• 0.4 kg chicken fillet;
• half a lemon;
• 2 tbsp. spoons of flour;
• egg;
• spices.

1. Dry the fillet washed with water with a paper towel and cut into small strips. Put in a container with a lid.
2. 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.
3. Beat the egg in a deep bowl.
4. Sprinkle flour onto a flat dish in an even layer.
5. First roll the chilled chicken fillet pieces on all sides in flour, then dip in the egg and again in flour.
6. 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.

1. Cut the chicken into small approximately equal portion pieces (about 10 cm in length).
2. Rub meat pieces with salt.
3. Mix honey, black pepper and spicy spices. Cover all the meat with the resulting honey marinade and let stand for 30 minutes. up to several hours.
4. Fry in a hot pan on both sides until golden brown.
5. 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. Nevertheless, something special can be prepared from this part of the chicken carcass. 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.

1. Wash the shins and pat dry with a paper towel. Transfer to a container.
2. Add wine and spices to taste. The resulting marinade should completely cover the meat.
3. Refrigerate for one hour, covered with a lid or cling film.
4. Roll the legs in flour and send to a heated frying pan.
5. After the appearance of a beautiful crust on both sides, bring to readiness, covering with a lid.
6. Melt the butter in a separate bowl. Add flour and marinade to it.
7. Mix the resulting sauce and cook over low heat for 8-10 minutes.
8. Add spices to the sauce and let it brew.
9. Drizzle cooked fried drumsticks with prepared sauce before serving.

How to fry a chicken thigh in a pan

The meat of the thighs can simply be fried “in haste” in a well-heated pan. However, if you have the opportunity to wait an hour before they start cooking, then try marinating the meat in kefir, and then adding the fermented milk product when frying. 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:

1. Dry the meat washed under water, add spices and finely chopped garlic.
2. Wash and finely chop the greens, add to the chicken.
3. Pour yogurt and put in the refrigerator for one hour.
4. Put the thighs in a preheated pan without adding oil. Pour the remaining 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.

Summer is the time when you want something tasty and at the same time light. There is no desire to eat heavy meat, and a variety of salads could already get bored. In this case, chicken is a great alternative. Tasty, satisfying, fast and dietary. The marinade, on the other hand, makes the meat even more tender and juicy, while at the same time giving piquant notes thanks to spices. And it is not necessary to spend a lot of time preparing the marinade. Here are five ways to quickly prepare meat for frying.

Chicken in honey mustard sauce

Source: motto.net.ua

Chicken (or turkey) beat off, salt, pepper.
Mix 3 tbsp. l. honey and 4 tbsp. spoons of Dijon mustard (in grains). Thoroughly coat the chicken with this marinade and leave for 40 minutes at room temperature. After the meat can be fried in a pan or grill. It is better to remove mustard seeds, otherwise they will burn and become bitter.

Chicken with orange sauce

Source: povary.ru

In a bowl, mix 1 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey, juice of 1 lime, finely chopped garlic (1 head) and salt. Cut the fillet into strips and marinate in the resulting mixture. Leave for 1-2 hours in the refrigerator, stirring occasionally. After fry in a pan, constantly turning, until golden brown. It can also be cooked in the oven or on the grill.

Orange sauce:
Boil 1 liter of fresh orange juice over medium heat. Add about 4 tsp to the resulting sauce. cane sugar, 2 tsp. butter (any vegetable or butter) and salt and pepper to taste.
The sauce will thicken a little as it cools. Serve warm with chicken.

Chicken in mayonnaise

Source: highresolution.ru

In a bowl, mix 1 egg, mayonnaise, spices, finely chopped garlic and diced onion. Dip the chicken fillet into the mixture and leave for at least an hour in the refrigerator. The meat can be dipped in the marinade whole or cut into pieces (depending on how you want to fry the chicken). The main thing is that the mayonnaise mixture covers the whole chicken.
This marinade is good for both cooking meat in a pan and on the grill.

If you do not like mayonnaise, then you can replace it with sour cream with a little vinegar.

Chicken in yogurt

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

You can cook a whole chicken, chicken, leg or other parts in completely different ways. To do this, you do not have to go out into nature or buy special dishes, but only make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this is only due to how you approach the choice of marinade. A few simple recipes below will help you prepare not only a tasty, but also a beautiful dish, as in the photo from the cookbook.

marinade for chicken

An integral component for cooking not only chicken, but also beef or pork is marinade. Thanks to him, the meat becomes more tender, juicy, in general, very tasty. Poultry does not require long preparation, because the meat itself is soft when compared with beef or pork. Due to this, aggressive ingredients such as vinegar or other acids do not need to be added to the marinade, unless you want to spice up the meat in taste.

You can marinate chicken deliciously for any type of cooking. The most popular is barbecue. For it, use any kind of marinade. At home, the chicken is fried, baked, stewed. In this case, pickling the bird is also possible and even necessary if you want to get a special taste.

Whatever marinade you choose, there are a few rules that you should follow to cook delicious meat:

1. If you bought a frozen carcass or parts of a bird, then before pickling, they must be thawed naturally.
2. The entire surface of the meat and vegetables are smeared (if you plan to bake them together).
3. Keep the meat under the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
4. To add sourness to the dish, you can add lemon juice or table vinegar to the marinade.
5. You can marinate meat only in enameled or glassware. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based ones. Mayonnaise remains the most popular cooking method, because it is sold everywhere and is inexpensive. A dish marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade turns out to be tasty and beautiful: everyone chooses how to cook the dish, based on preferences and the availability of ingredients at hand.

Fillet

The driest part of the carcass is its breast. The same meat is also dietary, contains many proteins and nutrients. It will take the longest time to marinate the chicken for frying to give the dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Grilled brisket in sweet and sour sauce will turn out delicious.

Whole

If you decide to cook the whole chicken, then apply the marinade not only from above, but also from the inside, so that the meat is well saturated. You can use different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread it inside, place the carcass in a bag and tie it. Then refrigerate for 4 hours or more.

Marinade for chicken in the oven is made according to any recipe you like. If you want to surprise guests or loved ones, then cook chicken in your sleeve - a delicate dish will not leave anyone indifferent. You can bake meat in the oven both in foil, and simply on a baking sheet or in a mold. To get juicy meat on a baking sheet, constantly pour over the juice that is released from the chicken during cooking.

Grilled chicken

If you are a happy owner of a grill, then you can always treat yourself to delicious chicken meat. It is best to marinate grilled chicken in soy sauce, wine, lemon juice with herbs, any spices, garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. Delicious marinade for grilled chicken will make the meat more tender. Properly selected spices will be able to smooth out imperfections and emphasize the advantages of the product and make the dish beautiful, as in the photo.

Chicken Marinade Recipes

Preparing the sauce for pickling is quite simple, you just need to have the right ingredients on hand. A huge number of different recipes will allow you to constantly change the taste of chicken meat that is familiar to everyone. Choose any recipe you like and use it to cook chicken skewers, baked chicken or fried in a pan.

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 100 kcal / 100 g.
• Purpose: marinade.
• Cuisine: international.
• Difficulty: easy.

Marinate absolutely any part in soy sauce, but wings are the most delicious if they are baked in the oven or cooked on the grill. Please note that in this case you need to add salt either very slightly, or refrain from adding salt at all. The chicken marinade with soy sauce is salty itself, so there is a chance that you will oversalt the dish. How to prepare the sauce correctly.

Ingredients:

• soy sauce - 200 ml;
• mustard - 3 tsp;
• garlic - 2 cloves;
• parsley - a bunch;
• hot pepper - a pinch.

Cooking method:

1. Pass the garlic through a garlic press or finely chop.
2. Chop the parsley and mash with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Put the chicken in a bowl, pour over the sauce, rub the mixture with your hands and leave for 2-3 hours.

• Time: 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 300 kcal / 100 g.
• Purpose: marinade.
• Cuisine: Russian.
• Difficulty: easy.

Marinating chicken for baking in the oven is best according to this recipe. Mayonnaise should be chosen high-calorie, by no means homemade. To give the bird a special touch in taste, you can use suneli hops seasoning, curry, turmeric, chicken mix, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, then leave it to marinate overnight. After the workpiece can be cooked in the oven, over a fire or fried in a pan.

Ingredients:

• mayonnaise - 250 g;
• garlic - 5 cloves;
• onions - 1 pc.;
• salt - 1 tsp;
• paprika - 2 tsp;
• seasonings or fresh herbs - to taste.

Cooking method:

1. Pass the garlic through a garlic press.
2. Onion cut into rings.
3. Mix all ingredients in a bowl.
4. Gently spread the garlic sauce all over the meat, wrap in a plastic bag and refrigerate overnight.

• Time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: marinade.
• Cuisine: European.
• Difficulty: easy.

Sweet meat lovers will love the honey marinade. It is best to bake chicken in foil: this way it will better accept the sweetness of honey. Before removing the dish from the oven, make a few cuts in the foil and turn on the grill so that a golden crust appears, as in the photo. To make it easier to spread candied honey, melt the product in a water bath. How to cook?

Ingredients:

• honey - 100 g;
• mustard - 2 tsp;
• soy sauce - 100 ml;
• orange peel - 20 g;
• salt - a pinch;
• marjoram - a pinch;
• thyme - a pinch;
• nutmeg - a pinch;
• pepper - to taste.

Cooking method:

1. Mix all the ingredients thoroughly and turn into a homogeneous mass.
2. Add salt and pepper.
3. Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.