Such a simple, at first glance, process of how to deliciously fry 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, correctly selected marinade and recipe.

How to choose chicken for frying

When buying chicken, choose 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 tighter 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 purchasing a refrigerated 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 retain its juiciness and softness when frying. The light-colored fat and the pinkish tint of the meat will be a guide for choosing the right one.

The freshness of meat can be determined by the absence of an unpleasant odor. A little experiment will also help: press your finger on the meat and see the result. Fresh product quickly regains its shape, and old carcasses (or their individual parts) will remain with a dent.

And of course, no one canceled the check of the production date and compliance with the expiration dates.

Fried chicken marinade

It is worth noting that the less time passes from the moment you buy the chicken to sending it to the pan, the better. If it is not possible to start cooking right away, or there is time for delicious experiments, you can prepare a 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 get in the end.

Marinade for chicken with kefir or sour cream

To give more tenderness and creamy taste, housewives use kefir, sour cream (with the addition of vinegar, an excellent substitute for mayonnaise) or natural yogurt. The prepared pieces of meat are placed in a saucepan and completely covered with the dairy product. Chopped garlic, your favorite spices and herbs will help diversify the creamy taste and add piquancy. The marinated product should stand for about half an hour before cooking in the pan.

Marinade for chicken with honey and mustard

A mixture of honey (3 tablespoons) and mustard seeds (4 tablespoons) will give the meat a sweet-spicy taste. Chicken marinated with this composition can stand without a refrigerator. After 40-60 minutes, you can start frying, after removing the mustard seeds.

Soy sauce, pepper and garlic marinade

For thrill-seekers, a marinade made from 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 chicken pieces with the marinade and leave in the refrigerator (you can overnight). Salt this dish with care due to the high concentration of salt in soy sauce.

As you can see, picking a marinade is just as important as finding good meat. Thanks to the marinade, every time your favorite chicken will delight you with new flavors.

How to fry chicken in a skillet with a crust

The meat has already been marinated, it's time to start the most important event - frying.

1. Take a frying pan and put it on high heat.
2. Pour oil suitable for frying in a layer 3-5 mm thick. Do not worry, the chicken will not become oily, and you can always remove the excess oil on the finished meat 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 crust), put the meat pieces in the pan. As the oil may splash, place the meat away from you.
4. Once the first side of the meat is golden, you can turn it over. It is better to use tongs - pieces of meat are not damaged or fall apart.
5. After both sides have acquired a beautiful golden appearance, we repeat the procedure two more times. For a beautiful crust, it is better to fry without a lid.

The time to fry the chicken in the pan depends on the portion selected for frying. Chicken breasts and thighs cook in about half an hour, wings and fillets a little less. But it is worth remembering that you should not observe the exact time. It is enough just to pierce the meat with a toothpick or a match and check for blood.

The main thing when frying chicken, and any meat, is not to overdo it in a pan. Otherwise, even the most beautiful crust will not save tough and dry meat.

Delicious Fried Chicken Recipes

For frying in a pan, you can purchase either a whole carcass, chopping it into pieces just before cooking, or individual parts. Moreover, each option can be turned into an exquisite dish by adding some touches - a delicious marinade, spicy spices, etc.

Chicken fillet in batter in a pan

Chicken fillet is very tender and low-fat, so it is quite easy to dry it out. You can avoid such a mistake by choosing the right marinade or frying it in batter.

• 0.4 kg chicken fillet;
• half a lemon;
• 2 tbsp. tablespoons of flour;
• egg;
• spice.

1. Dry the fillets with a paper towel and cut into small strips. Fold into a container with a lid.
2. Squeeze the juice from the lemon, pour the meat over it, add spices to taste. Put the chicken in the refrigerator, cover with a lid.
3. Beat the egg in a deep bowl.
4. Pour flour on a flat dish in an even layer.
5. First coat the chilled chicken fillet pieces on all sides in flour, then dip in an egg and again in flour.
6. Fry in a preheated pan with the addition of oil on both sides.

To give the dish a more festive look, the finished meat can be sprinkled with grated cheese on a medium grater and garnished with tomato circles. 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, having previously chopped it into pieces. And thanks to the use of spices, you will get not just fried chicken, but an exquisite dish.

• Whole chicken - about 1.5 kg;
• vegetable oil - 2 tbsp. spoons;
• spices (marjoram, paprika, oregano, etc.) - 1 tsp;
• liquid honey - 1 tsp;
• salt, black pepper.

1. Cut the chicken into small, approximately equal portions (about 10 cm in length).
2. Rub the meat pieces with salt.
3. Mix honey, black pepper and spices. Cover all the meat with the obtained honey marinade and let stand for 30 minutes. up to several hours.
4. Fry in a preheated pan on both sides until golden brown.
5. Cover and cook until tender.

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 base for the sauce for the finished dish.

• 4 chicken drumsticks;
• 150 ml of white wine;
• 30 grams of butter;
• 3 tbsp. tablespoons of flour + 1 tbsp. breading spoon;
• spice.

1. Wash and dry the shins with a paper towel. Transfer to a container.
2. Add wine and spices to taste. The resulting marinade should cover the meat completely.
3. Put in the cold for one hour, covered with a lid or foil.
4. Dip the legs in flour and send them to a preheated skillet.
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 the remaining 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. Pour the cooked sauce over the prepared fried drumsticks before serving.

How to fry a chicken thigh in a pan

Thigh meat can simply be whipped up in a well-heated skillet. However, if you have the opportunity to wait an hour before starting to cook them, then try marinating the meat in kefir, and then adding a fermented milk product when frying. The meat will just melt in your mouth.

Required products:

• 0.3 kg chicken thigh;
• 1 glass of kefir;
• a 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 greens and chop finely, add to chicken.
3. Pour kefir and refrigerate for one hour.
4. Place the thighs in a preheated skillet without adding oil. Pour the remaining kefir marinade over. 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 some tips and tricks to improve the flavor of your chicken dish:

• When pickling, you can add coarsely chopped onions, it will add juiciness to the meat;
• it is better to marinate chicken fillet using a liquid marinade;
• it is better to salt the chicken before the end of cooking or just before serving. When adding salt to the marinade or at the beginning of frying, the meat will become tighter and drier;
• when using frozen chicken, place it on the refrigerator shelf in advance, so it will thaw more gently;
• you can fry chicken without using oil (in a little water), but the meat will be without a beautiful golden brown crust.

It would seem that it could be easier than cooking on the stove, but why then only scrambled eggs usually turn out to be invariably successful?

Today we will tell you how to deliciously fry chicken in a pan in pieces, so that it turns out to be moderately juicy, fragrant and with a crispy crust. There are no difficulties here, there are just small secrets, so read carefully and start cooking - the result will surely please you.

As you probably guessed, it is impossible to cook both tender breast and dense drumsticks in exactly the same way, so we have specially selected some tips for you, depending on which pieces you have chosen for your lunch today.

So, we offer three options for how to fry chicken in pieces in a pan: breast, drumstick or thigh fillet. We choose what we like best and get started! Please note that the amount is indicated for two servings, so, if necessary, change the amount of ingredients as you see fit.

Preparing chicken pieces for frying in a pan

Chicken meat is very tender, quick to cook and, at the same time, relatively neutral in taste, therefore, whichever part of the poultry we choose, the main principles will be the alternation of temperature and the ability to add almost any ingredient.

At the same time, the chicken must be properly defrosted, so in advance, preferably in the evening, we put the meat on the lower shelf in the refrigerator.

To understand how much to fry chicken in a pan in pieces, first of all, we decide on the meat itself: the softer and more tender it is, the less time it will take for heat treatment.

How to fry chicken breast in slices

Ingredients

• - 700 g + -
• - taste + -
• - taste + -
• - 3 teeth + -
• Greens to taste + -
• - 2 pcs. + -
• - 0.5 pcs. + -
• Eggplant - 0.5 pcs. + -
• - for frying + -

Cooking chicken pieces in a pan step by step

• We take chicken breasts at the rate of 1-2 fillets per serving, depending on how large the bird was. We cut each fillet into several rather large pieces, but not less than 2-2.5 cm, otherwise they will turn out to be overdried.
• If possible, we do a gas station. To do this, take olive oil, add a clove of garlic crushed right in the skin and some finely chopped greens.

Dried basil or oregano work well for this option. If there is crushed pepper, add it to the oil, and then mix everything.

• Put the pieces of chicken fillet in a bag or bowl of a suitable size, sprinkle them well with dressing and stir so that they are evenly covered with oil. Do not salt!
• Let stand for at least 30 minutes. If the time or calorie counter does not allow you to do this, then feel free to skip this step.
• Preheat the pan over high heat, add a little vegetable oil there. If you did the dressing, use the same oil that the chicken was in.
• We spread the chicken pieces in the pan so that they do not come into contact with each other, otherwise they will be stewed, not fried. If there is too much meat, then it is better to do it in several stages.
• Quickly fry the fillets on all sides until a beautiful outer crust is obtained, but do not overdo it, the meat inside should remain moist.
• Put the finished batch on a separate plate and move on to the next one: the chicken breast is very tender, so it will take no more than 15 seconds to fry.
• Cut the vegetables to the same size as the poultry pieces.

• Reduce heat to minimum. Add chopped vegetables and fry them lightly. Then return the chicken to the pan. Salt everything and mix. Cover and fry for 2 minutes.
• We turn off the heat, but don't open the lid - the chicken should be saturated with its own aromas. Leave for 10 minutes and then serve.

The pieces turned out to be very tender and juicy, and most importantly, you do not need to prepare a side dish for them.

How to fry chicken drumstick pieces in a pan

This is the easiest and most fun option for bird lovers. Once you understand how long it takes to fry chicken in a pan in pieces, and after that you can create countless delicious dishes.

Ingredients

• Chicken drumsticks - 8 pcs.;
• Salt to taste;
• Onions - 1 pc.;

How to fry chicken drumstick in pieces in a pan?

• First, let's prepare the shins. Ideally, they need to chop off the thin bottom part (or buy these right away), then rinse and dry. You don't need to cut it additionally, the pieces will be pretty small anyway.
• Heat the pan well and add a little vegetable oil.
• Quickly fry the drumsticks on all sides, then put them on a separate plate. Each side will take about 30 seconds, i.e. 1.5-2 minutes for the whole game.
• While the chicken is "resting", temporarily remove the pan from the heat. During this time, we cut the onion into half or quarter rings, 2-3 mm wide, no smaller is needed. Reduce the fire to a minimum, return the pan and fry the onions until translucent. If necessary, add a little oil.
• Return the chicken to the pan, salt and pepper to taste, stir so that the onion covers the drumsticks. Cover with a lid and leave to fry for 20 minutes, stirring once more during this time.
• When the meat begins to lag slightly behind the bone, this will mean that it is well and moderately fried.

How and how long to fry the thigh fillet in pieces

Ingredients

• Thigh fillet - 700 g;
• Onions - 1 pc.;
• Champignons - 250 g;
• Salt to taste;
• Ground black pepper - to taste;
• Vegetable oil - for frying.

How to fry thigh fillets (slices) with mushrooms in a pan?

This method is very similar to the previous ones, so we will not tell you in detail how to fry chicken in a pan in pieces. The main difference of this recipe is that there is no need for preliminary "sealing" of juices, because the thigh is already quite juicy and soft.

• Preheat the pan over low heat, add a little vegetable oil.
• Cut the onions in the same way as for the drumsticks, then lightly fry until translucent.
• Cut the thigh quite coarsely and add it to the onion. Salt and pepper to taste. Fry over medium heat on all sides for a minute.

• Cut the champignons quite large, add to the chicken.

If you want a more satisfying dish, replace the mushrooms with dense vegetables: cauliflower, bell peppers, or even potatoes.

• Stir and fry for 30 minutes over low heat, covered. You can use your favorite spices. As in all other cases, after switching off the hotplate, it is best to let the food stand for a few minutes.

Now you know three ways to deliciously fry chicken in a pan in pieces. Look for your favorite combinations - and please yourself and your loved ones.

Enjoy your meal!

Chicken fillet fry for a while over medium heat.
Chicken wings and legs fry over medium heat.
Chicken thighs and breasts fry over medium heat.
Chicken chops fry on each side.

How to fry chicken in a pan

1. Defrost chicken pieces (thighs, breasts, legs, fillets), if they have been frozen, make cuts about 1 centimeter deep in the chicken meat with a knife, fill the cuts with pieces of peeled garlic.
2. Grate pieces of chicken with a mixture of salt and pepper, put on a hot skillet, drizzled with sunflower or olive oil.
3. Fry the chicken on each side over medium heat, without a lid. If you like meat with blood, this is enough - you can serve the dish to the table.

4. To completely fry the chicken, add 3 tablespoons of water and cover the pan with a lid, fry for 5 minutes on each side.

Readiness chicken can be checked by puncturing it with a knife to the bone - if bleeding, then the meat has not yet been cooked.

When overturning chicken must be careful as the chicken can shoot fat. To make the turning process safe, remove the pan from the heat, wait 7-10 seconds, and then, holding the lid over the pan, gently turn the chicken pieces. Turn small chicken pieces over and stir with a spatula. It is more convenient to turn large pieces of chicken (legs, ham, breast, fillet) with a spatula, with the other hand helping with a fork (so as not to touch the pan).

To fry quickly chicken, toss the chicken into a skillet preheated with oil immediately after washing and drying the chicken - you can add salt and pepper on the go. So, when the chicken is just laid out in a frying pan, salt and pepper it on one side, and after turning it on the other. This must be done carefully, without sprinkling salt directly into the pan, and over the entire area of \u200b\u200bthe chicken. It is more convenient to salt the chicken with your hands, pinches or from the tip of a knife.

How to fry chicken with a crust

To fry chicken with crust in a frying pan, it is enough to roll it in such a mixture of chicken seasonings: salt, paprika, garlic, pepper, marjoram, rosemary, or use the "chicken seasoning" or "Italian seasoning" sold in the store.

To brown the skin of the chicken (chicken legs, breasts and wings), you must first fry the chicken over high heat. In the kitchen, while frying the skin, oil boils, it can splash and shoot, including on the floor. To protect the kitchen from greasy splashes, you can cover the frying pan with a special grid for the frying pan - it will contain the splashes without interfering with the evaporation of the liquid. If there is no such mesh, you can partially protect the kitchen from splashes by half covering the pan with a lid and placing the other half on the stove (however, keep in mind that this method of browning will make the crust soft, as moisture will return to the pan).

Choose the right one chicken pan - it should be thick enough (a pancake will definitely not fit - the chicken will burn on it) and large enough to fit all the pieces tightly. In a frying pan that is too large, the oil will splash and at the same time, the chicken will not have enough of it, and in a frying pan that is too small in diameter, the chicken will fry for a very long time and the crust will not work.

For example, a suitable number of chicken legs for a 22cm bottom pan is 8-9 medium chicken legs and 11-13 chicken legs.

How to fry chicken fillets
Chicken fillet (breasts) can be cooked in a frying pan by cutting the chicken breasts in half lengthwise, beating, and marinating them for 2-3 hours in a mixture of curry, water, salt and black pepper (for 1 breast - a teaspoon of curry, half a teaspoon of salt and the edge of a knife - pepper). Fry with butter in a skillet for 3 minutes on each side.

Fried chicken side dishes -

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

Do you want to be convinced of this? We present to your attention amazing recipes with a detailed description of all stages of preparation.

Fried chicken in a pan with garlic - a simple step-by-step recipe

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

You will need:

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

Cook like this:

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

Delicious Italian chicken with tomatoes and onions

You don't need to travel to Italy to enjoy Italian cuisine. You can prepare your own traditional meals using products from a nearby shop. Taste juicy Italian-style chicken. This is an old Italian recipe for hunting poultry with the intricate name Cacchiatore.

The process is short-lived and uncomplicated, even for inexperienced housewives can do. On the other hand, by presenting to the guests and home guests an exquisite dish with the aroma of Mediterranean herbs, any novice cook is guaranteed to increase his rating.

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

Cooking steps:

1. Season the thighs with salt and pepper on both sides. Place in a hot skillet with oil. Has the meat got a golden crust? Flip over and achieve the same result on the other side.
2. Pour wine into a skillet with hips. Bring to a boil and cook over low heat for about five minutes.
3. Divide the champignons into four parts. Cut the onion into half rings, the garlic into thin slices, and the carrots into small strips.
4. Fry the garlic in oil. Attach onion half rings to it, then carrot straws. For flavor, add chopped herbs: thyme and rosemary to the vegetable mixture.
5. Place the mushrooms in the vegetable fry. Fry until half cooked, stirring constantly.
6. Add cherry halves, some black olives, chopped tomatoes in your own juice. Season with salt, pepper, sprinkle with garlic powder.
7. Place half of the vegetable mixture in a deep baking sheet. Place the fried chicken thighs on it. Is there any aromatic wine sauce left in the pan where the chicken was fried? Pour it over the chicken pieces. Top them with the remaining vegetable mixture.
8. Add some more herbs and olive oil. Bake in a 180 ° C oven. After 20 minutes, the delicious dish is ready.
9. Sprinkle with chopped herbs when serving.

Fried chicken with onions and carrots

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

For the dish:

• broiler carcass;
• carrots - 2 pcs.;
• onions - 4 pcs.;
• frying oil;
• salt, pepper and chicken seasoning;
• boiled water.

1. Cut the chicken into pieces. Sprinkle with salt and pepper.
2. Fry portioned pieces in a hot skillet, drizzled with vegetable oil, no more than 10-15 minutes. Turn the meat over and sprinkle with chicken seasoning while frying.
3. Chop the onion in half rings, grind the carrots through a coarse grater.
4. Place the onion slices in the chicken pan, spreading over the entire surface. Simmer a little over low heat. Has the onion become transparent? Attach the grated carrots. Put out another five minutes. The vegetables are soaked in chicken juice.
5. Pour in some boiled water. Cook over low heat with a lid on the pan.

Fried in soy sauce - recipe at home

Delicate poultry meat is a favorite component of dishes from culinary experts all over the world. It is not surprising that adapted recipes from many countries are actively used in modern Russian cuisine. A compliment from Asian cuisine is chicken fried in soy sauce. A universal recipe will help you prepare a delicious dish, both for your daily diet and for the holiday menu.

To ensure that the preparation of the dish does not cause you any difficulties, follow the recommendations presented under the photo of each stage.

The composition of the components of the dish:

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

Cooking steps:

1. Wash the carcass and pat dry with a paper towel. Cut into portions.
2. Cut the onions into half rings, the garlic cloves into thin slices.
3. Whisk the soy sauce with honey and vegetable oil. Add a pinch of salt and pepper. Try the marinade. Adjust the flavor according to your own preference.
4. Place the chicken pieces in a large bowl and add the vegetable slices. Pour the soy marinade over the food. Gently lift the pieces of meat with a fork until they are evenly wrapped in the marinating mixture.
5. Cover the chicken container tightly with cling film. Refrigerate for at least one hour. Want to postpone cooking for a longer time? Not a problem, let the meat marinate from evening to morning.
6. Place the marinated chicken and vegetables in a skillet or baking sheet. Distribute it in one layer. Is there a little marinade left in the container? Pour it on a baking sheet too.
7. Preheat the oven to 180C. For baking meat with vegetables, 20-30 minutes will be enough. You can fry in a pan. Just remember to turn the pieces of meat. Then they will undergo uniform heat treatment.
8. Sprinkle the hot chicken with chopped green onions before serving.

Recipe with mayonnaise and mustard gravy

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

Ingredients:

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

Preparation:

1. Fry the drumsticks in a skillet with butter on both sides. Season with salt.
2. Combine mayonnaise and mustard, add any spices.
3. Brush all pieces of meat with the resulting sauce on one side.
4. Pour in water. Simmer, covered, for about five minutes.
5. Flip the fried drumsticks over and brush the other side with the mayonnaise and mustard mixture. Leave covered over low heat for another five minutes.
6. Serve the finished dish with the same sauce in which the chicken legs were fried.

Breast fillet in sour cream - recipe in a pan

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

You will need:

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

Cooking steps:

1. Fry the chopped onion over low heat.
2. Cut the meat into oblong pieces, as for beef stroganoff. Add to onions. Season with salt and fry until lightly browned.
3. Sprinkle the meat pieces with hot and sweet pepper. Add sour cream and mayonnaise, stir. Simmer in the sauce for 3-4 minutes.
4. Add minced garlic to the skillet before turning off the heat.

Fried chicken drumsticks with vegetables

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

It includes:

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

Cooking sequence:

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

Sprinkle generously with chopped herbs before serving. It goes well with potatoes, rice or any other side dish.

Chicken kavurma with mushrooms

Fragrant kavurma also comes from Turkey. Since ancient times, Turkish shepherds have cooked it on an open fire from beef or lamb. They sat around a cast-iron frying pan that smelled of juicy roast, and dipped the juice from the stew and vegetables on slices of bread. The modern recipe allows you to transfer the cooking process to home conditions and allows the use of chicken meat.

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

Preparation:

1. Heat any oil (sunflower, olive or butter) in a skillet. Cut the onions and peppers into small cubes. Place them in a hot skillet. Fry lightly.
2. Divide the meat and mushrooms into small pieces of about the same size. First, fry the mushrooms with vegetables, then attach the pieces of meat.
3. During frying, do not close the lid or reduce the heat. Let the process take place intensively, and the food in the pan is browned.
4. Chop a ripe tomato finely, chop the garlic. Add to the pan with vegetables, meat and mushrooms. Add salt, hot pepper and oregano. Close the lid. Simmer for 7-10 minutes until cooked over low heat.

Chicken in batter

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

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

breast fillet;

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

Cooking is not difficult:

1. Cut the meat into thin slices.
2. Combine water, flour, egg, and salt. Add some spices. Beat the batter well. Lumps of flour and salt crystals will disperse.
3. The consistency of the batter in terms of density should resemble sour cream. Too liquid will drain from the meat pieces, excessively thick after frying will acquire excessive density and deprive the dish of airiness.
4. Heat vegetable oil in a skillet.
5. Dip pieces of meat in batter and toss into boiling fat. Is the dough swollen and brown? Flip to the other side and wait for the same result.
6. Have the fillet pieces in batter acquired a uniform golden color? Place them on a paper towel. It will absorb excess fat.

Turkish eggplant with chicken

Want to kill two birds with one stone? You don't have to go hunting for this. Just follow the recipe for making Spicy Chicken with Vegetables. Here you have both a meat dish and a side dish. Delicious, satisfying and very healthy!

Ingredients:

• chicken;
• zucchini;
• two eggplants;
• bell pepper;
• onion;
• cloves of garlic - 3 pcs.;
• ground pepper, salt and turmeric;
• universal filling;
• vegetable oil;
• fresh herbs.

How to cook:

1. Cut the young zucchini and eggplants obliquely into pieces, the thickness of which does not exceed 2 cm. Rub salt into them, sprinkle with ground pepper on top. Fry the vegetables one at a time in hot vegetable oil.
2. Cut the onion and bell pepper into rings. Chop the garlic.
3. Pour vegetable oil into a cauldron or deep frying pan, put on fire.
4. Slice the broiler carcass lengthwise from the breast side, spread on a cutting board. Season with salt, pepper, and sprinkle with plenty of turmeric.
5. Place the chicken in a hot skillet. Was the inside of the carcass at the bottom?
6. In the area of \u200b\u200bthe thighs and chest there is a thick muscle layer. Make a few punctures with a sharp fork in these areas. The meat will cook evenly and will not lose its juiciness.
7. Salt and spice the top of the carcass. Cover the cauldron with a lid and let the chicken simmer over low heat.
8. Turn the fried chicken on its back. Add onion and bell pepper rings to it. Simmer under the lid for no more than two minutes.
9. Enhance the flavor of your dish with all-purpose seasoning and garlic by sprinkling them on top of the chicken and veggies.
10. Simmer until tender. Place the poultry with peppers and onions on top of the sautéed courgettes and eggplants. Sprinkle with chopped fresh herbs and serve.

Whole Adjarian fried chicken

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

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

Preparation:

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

Chicken legs with honey in a pan

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

Calories: 243 kcal

Proteins: 30.33 g

Fats: 0.14 g

Carbohydrates: 0.0 g

60 minutes Video Recipe Print

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Fried chicken is one of our most popular and deservedly loved dishes.

To roast chicken deliciously, it is enough to know a few secrets, but to cook correctly, according to the laws of a healthy diet, it will take some skill.

You can fry chicken in the oven, in a pan, in a slow cooker, with potatoes. You can fry a whole chicken, or you can fry fillets, pieces, thighs, wings. And it must be done deliciously, so that it works out with a real crust and a minimum of calories and cholesterol. How can this be achieved?

* The suggested grilled chicken recipe also includes making chicken sauce and marinade.

How to roast chicken in the oven with a crust

What you need:1 chicken, butter, onions, celery, carrots, salt and pepper. Culinary twine, baking tray, oven mesh, foil, paper towels.

The required cooking time for fried chicken in the oven is up to 1 ½ hours (depending on the size), the baking temperature is 210 degrees Celsius.

Cooking procedure:

1 If you bought whole chicken from the market, start by removing the neck and giblets (heart, stomach, liver). Then wash it thoroughly inside and out and pat dry with paper towels.

2 Brush the outside and inside of the chicken with butter, then season with salt and freshly ground black pepper, both inside and out.

3 For good health! Prepare the cooking twine. The main secret to roasting chicken properly in the oven is using twine. It would seem that it is not necessary to do this, but it is the binding of the bird that allows it to be baked evenly, and allows the internal fat to turn into a safe “own juice” for health, in which there is less bad cholesterol.

4 Coarsely chop about half the onion, one celery stalk and one carrot. Place a baking sheet with a grid (or just a grid) in the oven. Place the chopped vegetables on the wire mesh and place the chicken, breast side up, on top of them.

5 Roast the chicken for 1 hour to an hour and 15 minutes (depending on size), or until a thermometer placed in the chicken thigh reads 75 ° C. (But don't poke too many holes with the thermometer if you don't want the poultry to run out juice).

6 Remove the baking sheet and mesh from the oven and transfer the fried chicken to a clean cutting board. Cover it with foil and let sit for 10 minutes.

7 Remove excess grease with paper towels. You will see that the crust is very beautiful and ruddy. You can refuse it by simply cutting it off carefully with a knife.

9 Cut a couple of lemons or oranges into wedges, mix them with the dill and fill the chicken with (or fry it on them). But remember that no matter what you do with them, you do not need to eat them, they are only good for adding flavor.

10 To make the chicken very juicy, put some butter under the skin before placing it in the oven.

11 You can add a few peeled garlic cloves to the vegetable mixture (carrot-celery-onion).

12 Don't worry about moisturizing your chicken. Some housewives are sure that they should sprinkle the chicken with water from time to time, and for this they open the oven periodically. On the contrary, in this way you will achieve the opposite effect - drying the chicken. Better leave your roast alone.

13 Another idea is to place slices of bread on the bottom shelf to drip fat from the poultry to create delicious toasted slices - chicken crisps.

14 For health! If you want to cook diet fried chicken, try marinating it for at least an hour before placing it in the oven. Marinades will minimize carcinogens inevitable during frying.

Fried chicken in the oven with mustard

The original delicious recipe for fried chicken under a mustard crust is a win-win option for the New Year's table. It can be served as an independent dish, or in combination with any side dish.

Ingredients:

• chicken carcass weighing about 1.5 kg
• mustard - 3 tbsp. l.
• mayonnaise with a fat content of 67% - 2 tbsp. l.
• cumin - 0.5 tsp.
• vegetable oil
• ground black pepper, salt

Cooking method:

Preheat the oven to 180 ° C. Wash and dry the chicken carcass. In a deep bowl, combine mustard, mayonnaise, black pepper and cumin. Rub the chicken with salt and coat the inside and outside with mustard mixture. Grease a baking sheet with sunflower oil, put the chicken on it. Sprinkle with a little vegetable oil on top.

Bake the chicken in the oven for about 2 hours until golden brown.

Simple fried chicken marinade

This is a vinegar-free pickle. You will need salt, sugar, and a couple of simple spices. And a saucepan for your chicken.

For a small chicken 1.5 - 1.8 kg, 1 liter of cold water is enough, 3-4 tbsp. l. salt and half a glass of sugar. Stir until dissolved, then add a tablespoon of allspice (whole) and a tablespoon of black peppercorns.

Heat liquid to a boil, remove from heat and let cool completely. When the brine has cooled, add four cups of ice cubes to the brine to cool the liquid completely.

The meat can now be added. You may need to use something heavy to press the bird to the bottom to keep it under the marinade at all times. Cover the pot and refrigerate for 8-24 hours.

Before frying the chicken, rinse it off the brine under cold water and wipe it dry with a paper towel. Do not use the brine in any way.

And here are some more recipes for marinades in the assortment:

To make the fried chicken even tastier, you can pour the chicken sauce over it when it's already cooked.

Read more on how to make chicken sauce + some signature recipes.

Another chicken sauce recipe

Cook it in a deep skillet over medium heat. Drain off any fat left over from the chicken, add two cups of chicken stock, and simmer until about a third reduced. To thicken the sauce, dissolve 2 tablespoons of cornstarch in 2 tablespoons of cornstarch. l. cold water (you just made the so-called sludge) and send it to the pan. Bring the mixture to a boil, reduce heat, and simmer for a minute, until thickened. Then strain it through cheesecloth, salt and pepper. The sauce is ready.

How to fry chicken and potatoes

It's delicious to cook in the oven. The principle is one, there are a lot of recipes, that's great Greek.

Cooking fried chicken with potatoes: Preheat oven to 180 ° C. Cut chicken into pieces (if roasting drumsticks, you can whole) and rub with salt and pepper to taste. Place them on a baking sheet. Place coarsely chopped potatoes around. Pour everything with lemon juice and olive oil, but a little (just to grease the baking sheet), as its fat will be enough. Sprinkle with dry oregano, basil and garlic. Roast the chicken and potatoes in the oven for 1.2 hours: 40 minutes on each side. The potatoes must also be turned over.

How to fry chicken in a pan

• Do not! close the lid of the pan

It is ideal to cook in a pan - chicken pieces in an appetizing crust (pieces fall out in a variety of mixtures).

But at the same time, we must remember that even very tasty fried chicken meat in a pan will never be as juicy and crunchy as cooked in the oven.

And here's another - for the sake of completeness.

To prevent fried chicken from getting dry

Experienced housewives recommend dipping chicken pieces in a mixture of eggs and milk, and then roll them in breadcrumbs. Another way is to bake in the oven in a sleeve or foil, the fire is strong (but you don't need to open the oven door). Then the chicken will be moistened with its own juice, which will have nowhere to go. Agree, the latter is especially true if you are roasting whole chicken. For other recommendations, see Secrets and Tricks, above, on how to fry chicken deliciously.