Juicy chicken pieces fried to a crisp in a skillet just can't get bored. Offer such a dinner to a man at least every evening - he will never refuse. Chicken is also delicious cold, especially with fresh vegetables. How to fry chicken in a pan quickly and evenly? Below we will tell you about the best ways and reveal the secrets of chefs.

Crispy chicken with a golden crust, tender meat, slices of aromatic potatoes with dill - can you imagine a better dinner? The beauty of this dish is that it cooks quickly. Chicken is fried in 15 - 20 minutes. The main thing is not to let it become stewed, otherwise the taste will turn out to be completely different.

Any pieces are suitable for cooking. And the most delicious when fried are the "pink" parts of the chicken - legs, thighs, wings. Although properly cooked fillets never come out dry.

Be sure to bring the chicken in the oven: this way it will be 100% fried, the meat will fall off the bone, and you will want to savor them.

The chicken will be even tastier if you let it marinate a little beforehand. To do this, cut the chicken into pieces, fill it with kefir with herbs and garlic, add salt and leave in the refrigerator for a couple of hours.

• chicken carcass - 1000 g;
• flour - 200 g;
• vegetable oil - 100 ml;
• salt and pepper to taste.

How we will cook:

1. Cut the chicken into 5 cm pieces (approximately).
2. Mix the flour with salt and pepper.
3. Heat vegetable oil in a frying pan. Do not be stingy - let it be enough.
4. Dip the chicken pieces in flour and put them in a frying pan. You should not put them too close to each other, because it is important for us to fry the chicken, and pieces placed close to it will quickly begin to release juice and stew in it.
5. Fry the chicken over medium heat, first on one side, and then on the other. On one side it takes 5 - 7 minutes. The main thing is not to make the fire strong, so as not to burn our meat.
6. At the end, turn off the stove, and cover the chicken with a lid. So it will come to a condition, and the meat will not remain damp inside. You can do it differently - hold it a little in a hot oven.

Serve the dish with salad, mashed potatoes, spaghetti. Do not forget to drizzle over all the grease. We understand that it is not very healthy - but how tasty and satisfying it is! Bon Appetit!

What is very convenient now is the opportunity to buy your favorite bird parts. Fried chicken thighs don't take long to cook: we get back from work, buy a package of thighs and fry them for dinner.

Required components:

• chicken thighs - 700 g pack;
• any refined oil - 70 ml;
• salt, spices.

Cooking process:

1. Cut the thighs in two or leave them whole (the pieces are often sold very small). Coat with salt and pepper.
2. Heat vegetable oil in a frying pan.
3. We throw our hips into it.
4. Fry on both sides until tender, turning occasionally.

While the chicken is fried, boil some rice, rub the carrots with garlic and season the salad with sour cream. A quick, tasty, aromatic dinner is ready! Invite your loved ones to the table!

This is not an option for every day, but the fuss is worth it: a chicken drumstick in batter will give odds to any nuggets - before that it turns out to be tender, juicy. Meat aromas seem to be sealed in the dough, giving the shins delicacy and satiety. The most delicious dough comes out with beer, mineral water, kefir. But believe me, the most unusual batter comes out with kvass: it is spicy, sweet and sour, with a slight Asian flavor.

Required components:

• chicken shanks - 700 g;
• any refined oil - 100 ml;
• kvass - a large glass;
• flour - 150 g (or less);
• 2 eggs;
• salt and pepper to taste.

Cooking process:

1. From kvass, eggs, flour, salt and pepper, knead the dough-batter. Its consistency should not be too thick - about like liquid sour cream.
2. We heat the vegetable oil.
3. Dip the drumsticks in batter and send them to the pan.
4. Fry on both sides: the crust should turn out golden.
5. To prevent the drumsticks from staying damp inside, it is better to bring them to readiness in a hot oven. While they are fried, heat it up to 220 degrees.
6. We put the rosy drumsticks into the mold and keep them in the oven for literally 5 - 7 minutes.

The dish is great to eat by dipping the meat slices in sweet and sour sauce or curry sauce. It goes wonderfully with fresh vegetables, rice, pasta and even unassuming buckwheat. And also, feel free to offer such drumsticks to guests at a festive dinner - the dish is always delightful.

Chicken fillet in a pan

We recommend frying chicken fillets when you need to cook dinner in literally 15 minutes. The technology is so simple that it can really be taught even to a schoolchild, not to mention an adult hungry man. Teach your husband the recipe and he will thank you 1000 times.

If you dip the beaten fillet in an egg, and then in breadcrumbs and fry, you get a delicious and ruddy schnitzel.

Some housewives marinate chicken fillet in advance. Beat off pieces, grease with mayonnaise, add a little bit of any seasonings, lemon juice or a clove of garlic. Then they put the blanks in a plastic food container and fry as "hungry". The workpiece does not deteriorate from 1 to 3 days, depending on the marinade. But if you don't want to marinate the fillet, try the easiest way to cook it.

Required Ingredients:

• chicken fillet - 300 g;
• vegetable oil;
• salt and pepper to taste.

How to cook:

1. We beat off fillet pieces thinly (up to 0.5 cm thick). The meat will not scatter into fibers, if you are not too lazy to wrap it in cling film, and only then you will knock on it with a hammer.
2. Heat the frying pan, pour oil on it.
3. Put the salted, peppered fillet in it.
4. Fry it on both sides until golden brown.

Place the fillet on a large flat dish.

While you are frying the chicken, you can put uncoated potatoes in the microwave, washed and brushed to remove dirt. Bake it for 4 to 5 minutes and the side dish is ready. We'll have to serve dinner. Put the fillet on portioned plates, and next to it the potatoes, cut into two parts. Cut a piece of butter in the center of each. It will melt, turning the flesh of the potato into a delicate puree. Decorate it with dill and eat it, savoring and enjoying.

Onion recipe

Not everyone knows how to cook chicken breast so that it remains juicy. Doubt about your skills? Fry it with onions and you won't go wrong!

The dish can always be supplemented with sour cream (125 g is required) and then you get a stew in a thick creamy sauce - a variation of the fricassee dish popular in Europe. There they just love to serve it with spaghetti or any other pasta.

100 grams of chicken meat with onions contains no more than 150 kcal. If you supplement it with high-quality pasta, as well as arugula and cherry salad, you get a balanced lunch for those who lose weight.

Required Ingredients:

• chicken fillet - 500 g;
• large onion;
• vegetable oil;
• salt and pepper to taste.

Cooking instructions:

1. Cut the chicken fillet into approximately 1.5 cm cubes.
2. Slice the onion in half rings.
3. Fry the onion until golden brown in a small skillet.
4. Season the chicken with salt, pepper and fry until half cooked on another.
5. Combine the onion with the chicken and fry everything together for another 5 minutes.

In the final, a surprisingly aromatic chicken stew will be ready. It is delicious to eat with pasta and brown rice, but if you have time, stew the green beans - a complex side dish always makes the dish richer, tastier, more satisfying and healthier.

No added oil

Healthy lifestyle supporters do not like fried food in principle. But if you don't use meat in cooking, you get great healthy food. After all, chicken is a living source of rapidly digestible protein - the main muscle builder and a source of energy. True, without a grill pan, meat ala-steak from chicken will be problematic to cook. But why not try?

In a grill pan, the frying process is greatly simplified, and at the same time, the steaks acquire mouth-watering stripes.

What we need:

• chicken breast fillet;
• a mixture of peppers (pink, white, black);
• soy sauce - 30 ml;
• orange juice - 100 ml.

Cooking instructions:

1. To begin with, carefully beat off the chicken fillet. The thickness of the steak should not exceed 0.5 cm.
2. Combine soy sauce, orange juice and pepper.
3. We immerse each piece in the marinade and leave to soak for 40 - 60 minutes.
4. Heat the frying pan and grease it with half a raw potato. We need medium fire, otherwise the meat will burn.
5. Place the steaks in a prepared container and brown until crusty on both sides.

Serve with slices of raw vegetables and a light sauce based on yoghurt, mint and fresh cucumber.

Or make a spicy sauce. To do this, add finely chopped olives (2 pcs.) And any greens to Greek yogurt. Any variation will bring fresh notes to the taste of this unusual breast dish.

How to deliciously fry chicken and potatoes in a pan

Hearty food lovers who do not want to count calories simply have to treat themselves to fried potatoes with chicken pieces. Don't forget to add some tomato for the pungency, bell pepper for flavor, and carrots and onions for juiciness. When there are no vegetables, it doesn't matter. We offer a simple option, but no less delicious.

A slice of ghee added at the very end of frying will add a light "creaminess" to the dish. And for fans of daring experiments, we recommend seasoning the dish with a triangle of processed cheese flavored with ham.

Complete list of ingredients:

• potatoes - 4 - 5 medium tubers;
• carrots and onions - 1 w.;
• chicken (thighs, fillets) - 500 g;
• vegetable oil - 50 ml;
• salt, seasonings to taste.

How we will cook:

1. Cut the chicken into small pieces, and the onion and carrot into small cubes.
2. Peel and chop the potatoes at random.
3. Fry the chicken over high heat and add vegetables to it.
4. At the first stage, fry everything over high heat until a pleasant crust forms from below.
5. Then we reduce the heat and fry everything together over low heat until the potatoes and meat are soft.

If you are afraid that the dish will not fry, add a little water (about a quarter of a glass) and simmer everything under the lid. Although the need for this usually does not arise: chicken and potatoes secrete juices, and everything is stewed in them quickly.

We serve a dish with Borodino bread, vegetables and herbs. It is ideal to complement it with homemade pickles: lightly salted herring, mackerel are very harmoniously combined with such a dinner. Don't forget to offer sour cream or any other sauce to the consumers.

Chicken is affordable, easy to prepare, and perfectly adaptable to other ingredients. Fry it with vegetables, mushrooms, add cheese to it - you will always get a new variation, and the meat will never get bored. Make hodgepodge with cabbage, olives and olives, stew chicken with tomatoes and bacon, fry, steam and bake ... We are sure that the chicken will still open up to you from a new side and will take the crown first place in your family diet.

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. You can talk forever about the peculiarities of cooking this dish, but we decided to present you with a golden collection of marinade recipes. After all, it is known to be the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft and aromatic. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Like any other business, marinating chicken includes a number of specific features that must be considered. Here are some important tips to help you make a delicious marinade.

1. The duration of the procedure depends on the original size of the chicken. For example, the wings and breast should be soaked in the sauce for about 2-3 hours, while the thighs will take 3-4 hours to cook. In cases where the whole carcass is baked, the holding time is increased to 8-10 hours. If possible, it is better to soak any part of the bird's body overnight.
2. Experienced chefs do not recommend marinating chicken in mayonnaise sauce, as it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it hardens the fibers, as a result of which they begin to give off bitterness.
3. After rubbing the chicken with the marinade, place the meat in the refrigerator. The cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, only the breast and wings should be marinated.
4. The easiest and fastest way to marinate chicken is to use spices mixed with oil. Combine several versions of dried herbs into one composition, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, send the food to the oven for final cooking.
5. Pay close attention to adding salt. Of course, it is included in every type of marinade, but the sequence must be observed. Add chopped sea salt a quarter of an hour before sending the chicken to the oven. If you stir in the food right away, the meat will become dry and tough.
6. An average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. To get the most juicy and flavorful chicken, keep an eye on it throughout the cooking phase. Pour the juices that come out during baking on the meat. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). Ultimately, the product will acquire a golden crust, which will crunch pleasantly on the teeth.
8. To prepare the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the size of the chicken in size. When it flows out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake the chicken with a side dish, do not forget to stir it as well. At the same time, during the extraction of juice, distribute the liquid throughout the dish. For garnish placement, place on top of or next to the carcass. Potatoes, broccoli, eggplants, etc. are usually used as an addition to meat.
10. As you can see from the above, it is chicken juice that makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, preventing the composition from flowing out.

How to choose spices

The spices used play an important role in the preparation of the chicken marinade. Choose the ingredients you like, feel free to use them in moderation.

1. Turmeric. For the most part, the product is distributed in eastern countries, but it also found its consumer in Russia. Spices add a sophisticated flavor to the dish, but turmeric should be used in small amounts. In addition to the bright aroma, the chicken will acquire a golden crust.
2. Pepper. You can add both ground black and chili peppers to the marinade. The first option is considered universal; it is added to almost every dish. The second is more capricious, spicy, it should be used in dosage, giving the meat a Mexican touch.
3. Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, and basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you're creating your own composition, consider adding dried ginger or coriander as well.
4. Nutmeg. Housewives successfully add seasoning when they supplement the chicken with potatoes and mushrooms. It is the named products that go well with nutmeg and a delicate creamy sauce in which the mushrooms are cooked.
5. Curry. Suitable for grilled or oven-baked chicken marinade. Curry is not a homogeneous ingredient, but a vibrant blend. The seasoning includes cumin, mustard, nutmeg, coriander and red / chili pepper. For this reason, it is recommended to check the label for the amount used before starting preparation.

How to pickle chicken

Regardless of how you make the marinade, choose the chicken roast option. The most common is the use of foil, a baking sleeve, a special shape.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• thyme
• ground black pepper

1. Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
2. Wash the chicken with cold, preferably melted water, and pat dry with paper towels or a towel.
3. Grate the rind of the first lemon on a fine grater, add thyme, salt and black pepper to it, mix. Lubricate the chicken carcass with the resulting composition, both inside and outside.
4. Place the lemon in which you made the holes with the knife into the belly. Sew up the chicken with string to prevent juice leaking out during cooking.
5. Preheat the oven to 190-200 degrees, place the chicken in a roasting bag, leave for 1 hour 20 minutes before final cooking.
6. Do not remove the chicken from the baking sleeve throughout the entire cooking process. If you decide to bake it in a glass form, sprinkle the carcass with lemon juice, which will begin to stand out during the cooking process.
7. Continue cooking until the chicken has a distinct golden hue.

Important! If you do not want the end product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time, put half the citrus inside, not the whole fruit.

Soy Sauce Marinade

• soy sauce - 35 ml.
• liquid honey - 75 gr.
• corn or vegetable oil - 110 ml.
• coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send to a container. Add natural oil, add spices, stir.
2. Wash the chicken carcass, dry it with a towel, rub with marinade. In cases where you are cooking chicken in a special form, make 2 times the marinade so that you pour it on the meat during the baking process.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

• sour cream (fat content 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3-1.5 kg.)
• salt to taste
• spices - at the discretion

1. Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
2. Rub the chicken carcass with the resulting mass, place it in a baking bag, make 4-5 holes with a sewing needle.
3. Preheat the oven, send the product to bake for 1 hour 15-20 minutes. Turn the carcass periodically so that it cooks evenly.
4. After the expiration of the period, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and herbs.

Marinade with garlic

• garlic - 7 teeth
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper to taste

1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, put in the refrigerator for 1 hour.
2. Cut the remaining 3 cloves of garlic into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil, place seams up on a baking sheet.
3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is not difficult to prepare a chicken marinade if you have sufficient knowledge of the technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider using soy sauce, garlic, sour cream, or lemon peel.

Video: how to properly cook delicious chicken in the oven

Cooking chicken meat in a pan has become so common and ordinary that we no longer think about alternatives. Modern housewives are in constant pursuit of new culinary discoveries, but never look in the most prominent places. The question of how to fry chicken in a pan can be discussed for hours, but this is not enough to describe all the ways. Amazing, isn't it? If you are interested in this, be sure to pay attention to the original recipes for cooking chicken meat in your usual home conditions in an ordinary frying pan.

Pan Fried Chicken Recipes

If you have a chicken carcass, a frying pan, a good mood and a few hours of free time, then a sea of ​​culinary possibilities is open to you. The main thing is to see them and implement them correctly. Recipes that are widespread among modern self-taught culinary specialists will help you with this. After reading them, you will understand that even with a minimal set of products, you can make a real delicacy from ordinary chicken!

How to roast whole chicken

To some, this may seem like untold savagery, but in fact, it is quite possible to fry a whole chicken carcass in a pan. This culinary trick comes in handy if you want to cook a delicious chicken while staying in a summer house or in a country house where there is no oven. In addition to the frying pan, you will need:

• cut and peeled chicken carcass;
• apples (preferably sour) - 2-3 pcs.;
• baking foil - 1 pack;
• medical syringe with a volume of 5-10 ml;
• purified water - 120-140 ml;
• table salt - 8-10 g;
• spices to taste;
• vegetable oil (olive oil is recommended) - 25-30 ml;
• mayonnaise - 70-80 ml;
• granular mustard - 30-40 g.

Fried chicken in mayonnaise in a pan - step by step cooking instructions:

1. Combine mayonnaise, mustard, vegetable oil in a small metal container. Add spices to taste and 5 grams of salt. Mix thoroughly, leave in a cool, dark place for a quarter of an hour.
2. In a glass beaker, mix 100 ml of water and 5 g of salt. Using a syringe with a needle, evenly prick the chicken carcass with saline (this is necessary to make the meat soft and juicy).
3. Place the chicken on a large sheet of foil, stuff with slices of peeled apples, coat with mustard-mayonnaise marinade.
4. Wrap the prepared carcass tightly in foil so that there are no gaps, carefully place it in the pan, put it on a burner with medium heat, cover with a lid.
5. After 25 minutes, turn the chicken carcass to the back side and mark for another quarter of an hour.
6. Before serving, check the readiness of the meat by piercing it with a knife. If there is no blood, then you can safely start your meal!

How to cook with potatoes and mushrooms

Subject to the rules of preparation, the combination of mushrooms, potatoes and chicken meat will be delicious and satisfying. This dish will appeal to both adults and children, and to prepare it, you do not need to spend a lot of time and effort. So, write down the list of ingredients:

• chicken meat (preferably homemade) - 400-450 g;
• potatoes - 5-6 pcs.;
• champignons - 420-440 g;
• cherry tomatoes - 120-140 g;
• bulgarian pepper - 2 pcs.;
• onions (red is best) - 2 pcs.;
• parsley greens - 30-40 g;
• vegetable oil (preferably olive oil) - 40-50 ml;
• soy sauce - 40-50 ml;
• freshly squeezed lemon juice - 50-60 ml;
• dessert wine - 30-40 ml;
• starch - 20-30 g.

The process of cooking chicken with potatoes and mushrooms in a pan:

1. Wash the chicken thoroughly under running water, cut into medium-sized slices, drizzle with a mixture of lemon juice and dessert and wine. Leave to soak in a warm place for a quarter of an hour.
2. Rinse the champignons, cut into large pieces.
3. Peel the potatoes, wash, cut into long slices.
4. Wash the bell pepper thoroughly, remove the stalk, seeds, cut into skibochki 5-7 mm wide.
5. Peel the onion, cut into rings.
6. Dip pieces of chicken meat in starch, fry in a pan with a minimum amount of vegetable oil until completely cooked, transfer to a plate.
7. Transfer mushrooms and potatoes to a skillet, turn on a medium heat, cover.
8. After a quarter of an hour, transfer the onion to the pan and fry for another 5 minutes.
9. Pour soy sauce over potatoes with mushrooms and onions, mix well.
10. Wash parsley and tomatoes.
11. Arrange chicken, potatoes and mushrooms on plates, garnish with herbs, peppers and tomatoes.

How to cook thighs with an onion pillow

Even if you are on a strict diet, this dish will not break your diet. Low-calorie chicken cooked on a pillow of onions will not be fried, so worries about health risks can be discarded. So, to make this simple, hearty treat, you'll need:

• chicken thighs - 12 pcs.;
• onions - 2 pcs.;
• dietary mayonnaise - 110-130 ml;
• cloves of garlic - 4-5 pcs.;
• parsley greens - 80-90 g;
• salt, black pepper - in moderation;
• sunflower oil (olive oil is recommended) - 60-70 ml.

The process of cooking chicken thighs in a pan:

1. We clean the meat from the remnants of the skin, rinse thoroughly, place in a bowl.
2. Add pepper and salt, mix well, leave for 8-10 minutes, so that the meat is slightly marinated.
3. Meanwhile, peel the onions, cut them into thin half rings and place them evenly in a greased pan.
4. Place the pan on a medium-high heat burner and cover with a lid. After 5-6 minutes, the onion will become translucent and take on a golden hue. This means the meat preparation pad is ready.
5. We move the thighs to the pan, grease them with a mixture of mayonnaise, chopped garlic and finely chopped parsley (approximately, as shown in the photo)
6. Add a little salt, cover with a lid, reduce heat to a minimum.
7. After 25-30 minutes, the meat will be covered with a beautiful golden crust. This will mean that the dish is ready, but just in case, it is worth piercing a few thighs with a knife to make sure of this.
8. Serve with potato garnish or buckwheat porridge.

Juicy chicken fillet with gravy

Another original recipe for chicken in a pan. Juicy meat will appeal to everyone who tastes it! To prepare this delicacy, you will need:

• chicken fillet - 250-300 g;
• onions - 1-2 pcs.;
• carrots - 1-2 pcs.;
• wheat flour - 50-60 g;
• tomato paste - 30 ml;
• salt, pepper, spices, onions, dill - to taste.

How to fry chicken fillet with gravy:

1. A few hours before the start of the direct preparation of the dish, soak the chicken in cool water. Change the water every 45-50 minutes.
2. Chop onions and carrots, mix, fry in a pan, adding 20-30 grams of vegetable oil.
3. Remove the chicken from the water, cut into small oblong pieces, transfer to a skillet with carrots and onions, add pepper, salt, spices, turn on a medium heat, cover.
4. After 10-12 minutes, add tomato paste and flour, cover again and mark for another 5-7 minutes.
5. Boil 200 ml of water and add the required amount to the pan (adjust the consistency at your discretion).
6. Grind the herbs, send them to the gravy, cover, increase the heat to maximum.
7. The dish will be ready in exactly 3 minutes!

Chicken drumsticks with crispy golden crust

Preparing chicken legs in a skillet so that the crust is crispy is not easy. At first, many housewives get their meat raw, dry, or even burnt. To avoid such mistakes, you must know exactly how to marinate chicken for frying. In addition, the marinade itself must be properly cooked. So, if this dish interests you, write down the necessary ingredients:

• chicken legs - 2-3 pcs. (1000-1200 g);
• lemon - 1 pc.;
• cloves of garlic - 2-3 pcs.;
• vegetable oil (preferably olive) - 50-60 g;
• soy sauce - 70-80 g;
• honey - 10 g;
• spices, salt, pepper - to taste.

How to fry chicken in a crispy skillet without breading:

1. Clean the hams from fat and feather residues, divide them into legs and thighs, rinse thoroughly under running water, and then dry thoroughly.
2. Pepper, salt, leave for a quarter of an hour in a warm place to soak the meat thoroughly.
3. In the meantime, prepare a quick marinade: Combine soy sauce, minced garlic, honey, and freshly squeezed lemon juice.
4. Grease pieces of meat with the resulting composition, send them to the refrigerator for 45-50 minutes. During this time, the marinade on the surface of the skin should thicken.
5. Just before cooking begins, heat some vegetable oil in a skillet.
6. Gently transfer the pieces of meat to the skillet, making sure they do not touch. In this case, the skin should be at the top.
7. After 5-7 minutes, when the meat is cooked from the bottom, turn it over to the back side.
8. Continue broiling on low heat for 30-35 minutes, turning occasionally.

How to deliciously fry the legs in mayonnaise with garlic

An unusually tasty dish that will be appropriate, both at an ordinary dinner and at a gala event. Chicken legs in mayonnaise will make you lick the fingers of those who like to eat tightly and satisfy the appetite of the most discerning gourmet. If you want to surprise your guests and household members with this wonderful delicacy, hurry up to write down the recipe. For cooking you will need:

• chicken legs - 6 pcs.;
• mayonnaise - 70-80 g;
• spices / seasonings - to taste;
• table salt - 6-7 g;
• cloves of garlic - 6-7 pcs.

How to fry chicken legs in a pan with mayonnaise and garlic:

1. Rinse the chicken legs thoroughly, dry in a warm place;
2. Combine salt, spices and seasonings in a small metal container. Grate the meat with the resulting mixture, leave to soak for 15 minutes.
3. Peel the garlic, chop on a grater or through a press, mix with mayonnaise. Liberally grease chicken legs with this composition, cover with cling film, put in the refrigerator.
4. After half an hour, remove the prepared legs, transfer to a preheated pan with a small amount of vegetable oil. To make it tasty, you need to know exactly how much to roast the chicken. Over medium heat, this takes exactly 25 minutes. During this time, you should turn the legs 5-6 times so that they brown evenly on all sides.

How to make breasts in sour cream sauce without butter

This delicate, low-calorie dish will appeal to those seeking to lose weight. To prepare it, you will need:

• low-fat sour cream - 110-130 ml;
• soy sauce - 50-60 ml;
• purified water - 80 ml;
• chicken breast - 600-650 g;
• salt - 6-7 g;
• sugar 4-5 g;
• spices / seasonings to taste.

How to fry chicken breasts in sour cream sauce:

1. Combine water, sour cream, soy sauce, salt, sugar, spices and seasonings in a small glass or ceramic container. Transfer the resulting mixture to a skillet and place it on a medium-high heat burner.
2. Rinse the chicken breast thoroughly under running water, cut into large pieces, send to the pan, cover with a lid.
3. The dish will be ready in 30 minutes!

A very simple and delicious recipe with Chinese vegetables

The original oriental recipe will turn ordinary chicken meat into a unique delicacy that you can proudly serve to your guests at a gala event. To prepare it, you will need the following:

• chicken fillet - 700-750 g;
• carrots - 1-2 pcs.;
• cucumber - 1-2 pcs.;
• green onions - 2 bunches;
• dried grated ginger root - 5-6 g;
• ground black pepper 6-7 g;
• table salt - 6-7 g;
• roasted cashews - 50-60 g;
• starch - 6-7 g;
• cold purified water - 50-60 ml;
• soy sauce - 50-60 ml;
• vegetable oil (olive is recommended) - 50-60 ml;
• cloves of garlic - 3 pcs.

How to fry chicken with vegetables in Chinese:

1. Rinse the chicken and soak in cool filtered water for at least 30 minutes.
2. Peel the cucumber and carrots, then cut into medium-sized cubes.
3. Coarsely chop the green onion feathers, fry the cashew nuts.
4. Remove the fillets from the water, rinse again, chop, lightly fry with carrots and cucumber on a medium-high heat burner.
5. Add chopped onion and pressed garlic, reduce heat to low, cover, set for 5 minutes, and then add soy sauce.
6. After 5-7 minutes, add the grated ginger root, fried cashews, salt, seasonings, spices and starch.
7. Increase heat to medium, fry for another 5-6 minutes, then turn off.
8. Serve no earlier than 10 minutes after the end of cooking. Best of all, such meat will be combined with rice or noodles.

You will also like other cooking recipes.

Fried chicken recipes in a pan

For even more insight into the ins and outs of pan-fried chicken, watch the videos attached below. These videos describe in detail all the important nuances that can be useful to novice housewives. Experienced chefs tell you how to fry the most ordinary meat in unusual ways. You just have to take note of these recommendations, start practicing. Do it and soon learn how to create your own original recipes!

Chakhokhbili

Chicken tobacco

How to marinate and fry chicken wings in batter

Hello dear readers of my blog! My question is - do you know how to fry chicken in a pan correctly? Don't be in a hurry to say yes. Only if your chicken dish comes out with a perfect crust and the meat is juicy.

The success of a dish is largely determined by the quality of the meat. In order not to make a mistake when choosing it, follow my step-by-step instructions:

• First- pay attention to the color. The chicken should not be yellow and even more so with a bluish tint. You don't want to put the "old lady" in the pan. For a high-quality portion of animal protein, you should choose a young beauty. It boasts a light pink skin with no whitish coating.
• Second- the same skin and the same plaque. The latter should not be at all. No whitish, no pink, none. And the skin must be dry and clean.
• Third- the chicken must "be in shape." Press and see how the meat behaves. If the dent does not straighten, then this is a sign - leave this carcass in place. If the meat quickly returns to its original shape, 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 not, then do not hesitate to sniff the meat. Of course, you don't have to imagine yourself as a bloodhound dog that takes the trail. One breath is enough to understand - there is no repulsive smell. Then the carcass can be carried to the checkout.
• Fifth- choose chilled meat, not frozen. Otherwise, you run the risk, after all the ice icebergs fall from the chicken, to face a number of problems. For example, it turns out that it is not pink at all. Or, what smells from her so that you want to cremate her, not fry her.
• And the last- do not delay cooking. It is better to immediately make friends with the carcass with a frying pan. Alternatively, start the cooking process. If, however, you need to send it to the refrigerator for a while, then put it in a container. Optimum storage temperature 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 be amazing. Therefore, a few words about the methods and types of marinade.

Mayonnaise ... I'm 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 here. If you make mayonnaise yourself at home, add your favorite spices or fresh herbs to it. So he will sparkle with a completely different taste.

Sour cream ... My favorite and win-win option. Gives tenderness and creamy taste to meat. You can add sugar-free natural yogurt instead. Although you can try with sugar 🙂

Soy sauce . It is better not to overdo it with this marinade. Soy sauce is a salt concentrate. Therefore, in this case, less is better.

Garlic . Chicken with garlic. Their friendship has been tested over the years and with so many dishes that if you say a number, your head will go dizzy.

Rosemary . An absolutely safe bet. Chicken + rosemary = flavor bomb.

Pepper mix . I trust her more than any particular type of pepper. The mixture has an amazing aroma after grinding. And she makes her own unique contribution to the bottom line.

Honey . A controversial enough ingredient in chicken frying. The combination is really impressive, but there is a subtlety here. When heated, honey loses its beneficial properties. Moreover, it is believed that this is how it begins to release oxymethylfurfural. And this, scientists say, causes cancer. Although there is no exact connection. Plus, this substance is found in almost all products that are heated above 60C. Most of it is in regular coffee 🙂 Therefore, I completely accept the marinade with honey.

Mustard . The 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 like to cook with this spice. It is enough to leave the meat for 20-30 minutes and it will marinate. Yes, turmeric is a natural color, so be careful with it when handling.

Butter . There are many options: creamy, sunflower, corn or olive. Everyone prefers their favorite oil. The combination of butter and vegetable oil is also interesting. A kind of piquant note of creamy taste to the finished dish.

How to fry in a pan

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

1. We put the pan on high heat. We heat up.
2. Fill in the oil with a layer of 3-5 mm. Better refined sunflower. It is necessary to heat it up. You can determine the readiness by the bubbles that appear or the characteristic crackling of the oil in the pan.
3. We spread the chicken on the surface of the pan. Please, be careful. To avoid getting oil, it is worth spreading the meat away from you.
4. To get a nice crust, the meat should be fried on all sides. Wait for golden color and change sides. This is best done with culinary tongs. First, it is convenient. Secondly, the meat is not damaged and remains intact. I usually flip it 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 only be covered when there is already a good and beautiful crust.

How much time to cook

When frying, many people have a question - how much to fry chicken (fillets, legs or wings) in a pan. Of course, it is better to check the meat for readiness. This can be done 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 overexpose. Especially the chicken. There is practically no fat in her meat. And instead of a juicy leg, you risk getting tough and dry meat. So that such a misfortune does not happen, a clock will come to your aid and this is a plate:

Which pan is better to fry

Having decided how to fry chicken in a pan, let's talk about pans. Their choice depends on the desired result. For example, a non-stick frying pan guarantees a good crust. A proven option is a cast iron pan. But, frankly, it loses to modern materials in ease of use and not every housewife wants to pull it on the stove. Fans of Asian cuisine prefer the wok. A more useful option is a grill pan.

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If you want to cook chicken with crust and gravy, then choose a deeper skillet. If you want to cut the chicken into portions and fry with onions, choose the shallow option. Otherwise, the high sides of the pan will create a stewing effect, not frying.

Simple recipes

Step-by-step recipe for how to fry fillet in pieces in a pan

In summer, the barbecue season is very short. And so you want to pamper yourself with a barbecue. I propose a recipe for a light dietary dish of chicken and onion fillets in a marinade.

• 2 pcs. fillet of chicken breasts;
• 2 red onions;
• 3 tbsp mustard;
• 2 tbsp liquid honey;
• 1 tbsp oils;
• 1 tsp sweet paprika;
• a pinch of salt.

In a bowl, combine the above marinade ingredients (excluding red onions).

Cut the chicken breasts into cubes and the onions 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.

On wooden skewers for kebabs, alternately string pieces of meat and onion slices.

Preheat a grill pan and brush the bottom with 1 tbsp. vegetable oil. Cook the kebab from fillet pieces with onions until tender. The dish is ready!

Pieces of chicken 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 prepare lunch or dinner. While the pasta is boiling, the chicken and mushrooms are already being cooked in the pan.

• 200 g of champignons;
• 250 g chicken fillet;
• 1 head of onion;
• 10 pieces of cherry tomato;
• 200 ml of cream;
• 2 cloves of garlic;
• spices (basil, cilantro);
• 100 ml of water.

Cut the chicken fillet into small pieces. Heat oil in a skillet. Fry the meat on both sides until golden brown.

Chop the onion into cubes and cut the mushrooms into quarters. Add to roasted chicken pieces.

Season with chopped garlic cloves, dried cilantro, basil, black pepper and salt. If you have chicken seasoning, you can add it in place of the rest of the seasoning. Pour a glass of water over the floor and simmer over low heat. Stir occasionally to ensure all ingredients are evenly browned.

When the mushrooms and onions are stewed, add the cream and stir. Simmer for another 3 minutes and add the cherry tomatoes, chopped in half. Remove the pan from the heat immediately, otherwise the tomatoes will disintegrate.

Ready-made chicken 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 mouth-watering 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; let it marinate.

Take up the preparation of the dish at this time. Pour oil into a well-heated frying pan and heat it up. Place the marinated chicken in the skillet. Set the heat to medium and cook the meat for about 5 minutes. Do not cover the lid under any circumstances!

Then turn the legs over, reduce the heat slightly and fry until golden brown. Then put the garlic crushed by the plane of a knife on the meat. Cover the skillet with a lid and, reducing the heat to a minimum, simmer the chicken for 3-5 minutes.

Then open the lid. Don't panic! Garlic can turn green: this is a completely normal reaction. When the integrity of the garlic cloves is disrupted, enzymes and essential oils are released. Garlic essential oils react with amino acids to produce a green or blue-green pigment. That's the kind of chemistry 🙂

Next, turn the legs over with the garlic side down. Cover the pan with a lid and leave on the stove for another 3-5 minutes. That's all, the chicken is ready. Now is the time to take a sample 🙂 And do not forget to read the article “all the secrets of cooking legs in a pan ». In it, I have prepared a lot of interesting and useful things for you.

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 oil;
• 1 large onion;
• 200 g of 20% sour cream.

Peel the onions and rinse them thoroughly. Then place it on a cutting board and cut into cubes.

Rinse the wings thoroughly under running water, and then dry them. Divide each wing jointly into 2 parts. Place the meat in a small bowl, season with salt and pepper and mix thoroughly. 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 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 pan over medium heat. When the fat is heated, put the chopped onion in a container and fry it until golden brown. Then add sour cream and cool water here. Mix the ingredients well.

When this mixture comes to a boil, reduce the heat and add the wings to the skillet. Cover the dish 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 slices

In order to make 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 keep the fibers of the tissue in each meat cube obliquely.

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 the chicken and pepper it. The article about “ cooking fillets in a pan»I have shared with you my secrets of cooking chicken. Arm yourself with them and every dish you cook will become a culinary masterpiece 🙂

Chicken liver with onions and gravy

Ingredients you need:

• 700 g 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.

Examine the chicken liver "petals" carefully: remove fat and bile. Rinse and drain the liver. Cut the peeled onion into small cubes. Grate the carrots with thin strips. Sauté the onion until golden brown. Then add carrots to this skillet and simmer for a few minutes.

Mix flour with salt and pepper. Breaded your liver with this mixture. Fry the liver in several stages. That is, while the first batch is fried in a pan, the second is breaded at this time.

It is not necessary to fry too much: it is enough to fry it slightly. Then stir 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 sour cream over the liver-vegetable mixture and bring to a boil. After that, reduce heat to low, cover the pan with a lid and simmer until the gravy thickens. Chicken liver with gravy is ready. Time to eat! 🙂

And I also wrote in detail the secrets of cooking this offal in the article “ how to fry liver in a pan". Well, if you still have doubts about how to cook chicken in a pan, watch an interesting video. Sometimes it is better to see once than to hear or read.

My advice is to alternate fried chicken with oven baked chicken. It is healthier for the body and no less tasty. Look for recipe inspiration. And I say: "Bon appetit!" And don't forget to share the article with your friends on social networks.

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking.

For marinades, a large number of various spices, herbs, sauces and fermented milk products are used. Modern cooking has several dozen different marinade recipes.

We want to invite you to get acquainted with five of the most popular methods of making marinades for roasting chicken in the oven.

Chicken marinating rules

Your chicken dish will be perfect thanks to the good quality of the selected poultry and the right marinade. If you want to bake the whole carcass, then you need to marinate it the night before.

It will take much less time to marinate individual parts of the chicken. For legs and drumsticks - about 2-3 hours, and for loins and wings - one hour.

Keep in mind that your chicken is pickled faster at room temperature. This method is suitable for wings, legs and breasts. And if you plan to cook a whole poultry, then marinating will take more time and therefore the meat should be refrigerated.

With prolonged marinating, you need to add salt not at the beginning of the process, but just before you send the chicken to the oven, otherwise the meat will be tough.

The choice of the type of vegetable oil depends on what constituents will be present in your marinade.

Olive oil goes well with paprika and Provencal herbs, sunflower (odorless) with hot and hot peppers, and corn oil is ideal for all recipes.

Selection of spices for pickling

Spices and herbs saturate the marinades with divine aromas and make the taste of chicken dishes original and memorable. Which one should you choose to make a truly excellent chicken?

• Black pepper and hot chili. Black pepper is present in all marinade recipes, and chili is used only when you need to add spice to a chicken dish;
• Spices. The most commonly used marinades are rosemary, marjoram, thyme, basil, and sage. You can add only one of these herbs to give a bright accent to the dish, or you can experiment, making original combinations of spicy additives;
• Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
• Turmeric. This additive will give the chicken not only the accent of Indian cuisine, but also color the chicken skin in a delicate golden color, which will make it even more appetizing;
• Ginger. This wonderful root is widely used in Asian dishes and gives the marinade a spicy oriental flavor.

There are a great many recipes for making marinades, and we are happy to offer you five main ways to marinate chicken.

Oven chicken marinade recipes

The recipes that we offer are used for the preparation of individual chicken parts and are designed for 500 grams of chicken.

Soy honey

This delicious oven chicken marinade will add a savory oriental touch to your meal.

We mix all the ingredients and marinate the chicken in the resulting sauce for 4–5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish tint.

We take out the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe, you will cook delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g mild mustard;
• Four tablespoons of olive oil;
• A pinch of Provencal herbs of your choice;
• Ground black pepper on the tip of a knife.

The chicken pieces should be mixed with the sauce in a plastic bag and left to marinate.

After that, you will need another 15-20 minutes to bake the marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven are deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

This marinade will add a unique honey flavor with a slight bitterness to the chicken dish.

Ingredients:

• 1 tbsp. a spoonful of mild mustard;
• 5 tbsp. spoons of honey melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt with black pepper to your liking.

The resulting mixture should be smeared with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

The chicken is then baked in the oven for about 30 minutes.

Watch a video recipe for baking chicken in the oven under a similar marinade, but without using honey:

Hot and sweet asian

By making this recipe for marinade for baking chicken in the oven, you can appreciate the magical taste based on the contrast of sweetness and pungency!

Ingredients:

A ginger root approximately 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give the finished dish a unique Asian flavor.

The prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then they are sent to bake in the oven. The dish is ready in thirty minutes.

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also cook such a popular dish as grilled chicken, which will be discussed below.

In the video below, you will learn how to make a marinade for crispy chicken wings:

Oven grilled chicken marinade

Grilling chicken is very common in modern cooking because the calorie content of meat cooked in this way is only 98 calories per 100 grams. In fried chicken, this figure is 210 calories, and in boiled meat - 135.

Grilled chicken is prepared in two ways: on the wire rack and on the skewer built into the oven. These methods differ only in the cooking time.

A whole poultry carcass is usually cooked on a spit, and thighs, wings and breast are usually cooked on a wire rack.

Ingredients:

• 4 medium garlic cloves, minced
• 3 tbsp. l. corn oil;
• Half tsp paprika;
• 1 tsp curry;
• Quarter tsp nutmeg;
• A little salt and pepper.

We leave in the refrigerator overnight, and then bake on a sieve for 30–35 minutes. Be sure to put a baking sheet under the wire rack to drain the fat and do not forget to turn the chicken pieces to get an evenly fried appetizing crust.

Having studied the recipes for marinades for chicken meat, pork lovers will begin to look for ways to marinate for this type of meat (kebabs from it and not only). We have taken care of you, there is no need to look for anything, because we have everything. Believe me, everyone will be delighted with your meat dishes!

You will find recipes for Chicken Egg Soup. It turns out that such a seemingly insignificant component of a dish can transform even the most ordinary soup for the better. Try it!

Well, who doesn't know the Capital salad? Probably, there is no such person who would forget this dish. However, we suggest you take a look and still refresh your mind on how to prepare it. Moreover, there you will find various cooking recommendations.

• In all marinades, vegetable oil is always present, which allows you to fully reveal the aroma of spices, and also covers pieces of meat with a thin film, protecting them from overdrying. In marinades, only refined oil is used, which does not overpower the aroma of the ingredients;
• For lovers of delicious crispy crust, we advise you not to remove the skin from the carcass and cook the chicken on the wire rack, and for those who prefer juicy pieces in the marinade, we advise you to remove the skin from the chicken before marinating for better penetration of the sauce;
• Do not use industrial mayonnaise for pickling. It contains acetic acid in its composition, which drowns out the aroma of other components of the marinade and makes the chicken meat tough.

Based on our recipes and tips, you can safely experiment and invent your own original recipes for chicken marinades, and we hope that dishes prepared according to our recipes will take their rightful place in your diet and inspire you to new culinary feats!

We attach a video for you with a very interesting way of marinating chicken: