Chicken fillet recipe in a pan. Chicken fillet dishes - recipe for chicken in marinade in a pan

29.10.2019 Restaurant notes

Fried chicken in a pan helps the housewives when you need to quickly create something tasty and cheese for dinner. If you use fillet and a minimum of fat, a light treat will come out, which can be eaten for dinner without harming the figure. Simple and very budget recipes can easily be mastered by the most inept or novice cook.

How to deliciously fry chicken?

Any recipe for fried chicken can be adapted to your own abilities and desires of any eater. The meat goes well with spices, any vegetables, and the hot side dish will not be difficult to pick up. Cooking chicken is very simple, but even in such a straightforward business there are tricks.

If you decide to fry the poultry, it should be sweat for a few more minutes, since such meat often comes out harsh.
Purchased thighs, legs need to be kept in salted water for several hours. So the meat will come out tastier, and part of the non-useful substances will come out of it.
Fried chicken slices in a pan can turn out to be a little dry, especially if you cook the fillet in this way. In this case, follow the evaporation of the liquid and only then add the oil and additives prescribed by the recipe.
Large pieces of poultry should be darkened under the lid for the first 10-15 minutes, so the meat will come out more tender inside.

How to fry chicken legs in a pan?

Tasty fry chicken drumsticks in a pan will help the recipe suggested below. To make the legs soft and juicy inside and with a sad crust on the outside, use a breading. This can be ordinary breadcrumbs, and more complex mixtures. The dish fits perfectly into the lunch menu and complement even the simplest side dish.

Ingredients:

drumsticks - 6 pcs.;
salt, pepper, paprika, turmeric;
egg - 1 pc.;
flour - 50 g;
breading.

Cooking

Rinse, dry, sprinkle with salt and spices and leave for 20 minutes.
Roll the drumsticks in flour, dip in the egg and breaded in crumbs.
Preparing fried chicken in a hot pan until golden brown.

Chicken fillet in a pan

The easiest way to cook a quick meal is to fry the chicken in a batter in a pan. Excellent refreshments will appeal to every busy chef. The best batter does not contain complex and inaccessible ingredients, it consists of only three products, and spices can be added to your taste.

Ingredients:

fillet - 500 g;
salt, pepper, turmeric;
egg - 1 pc.;
mayonnaise - 1 tbsp. l .;
flour - 4 tbsp. l

Cooking

Cut the fillet into pieces, salt, season with spices.
Combine eggs, mayonnaise and flour, kneading a not thick dough.
Roll the pieces in flour, then in batter.

Chicken thighs in a pan

The most delicious chicken thighs in a pan can be prepared according to the Georgian recipe. As a result, the treat will resemble the taste of chicken tobacco. Considering that not everyone has a special tapak pan, prepare a cast iron pan and a smaller lid to create a dish at home, the chicken will be fried under pressure.

Ingredients:

hips - 500 g;
hot pepper - 1 pod;
oil, salt;
cilantro - 20 g;
garlic - 3 cloves.

Cooking

Hip a little hammer.
Grind the pepper pod with salt until gruel is formed, grease the chicken with it.
Marinate the meat for several hours.
Fry the hips to golden sides, cover with a lid and put on top of the load.
Chop the garlic, cilantro, toss in the oil left in the pan after frying, simmer for 5 minutes.
Served in a pan fried with garlic and herbs.

Minced chicken cutlets - recipe in a pan

Tasty and juicy chicken cutlets will come out in a frying pan, if the base is cooked personally. The secret of a non-dry dish is found in minced meat. The composition is added fried onions and carrots, and a little lard. An appetizing treat will be ready in 20 minutes, and about 12 cutlets will come out of a kilogram of meat.

Ingredients:

fillet - 1 kg;
onion - 1 pc.;
carrots - 1 pc.;
salt, pepper, curry;
pork fat - 100 g;
egg - 1 pc.;
breading.

Cooking

Finely chop the onion, grate the carrots on a fine grater, fry everything until soft, cool.
Twist the fillet and lard, add the sauté, stir.
Beat the egg, season with salt and spices.
Form cutlets, breaded and fry until golden sides.

How to cook chicken wings in a pan?

Everyone can cook chicken wings in a pan in a delicious glaze and please fans of original food. The meat turns out to be a bit sweet, due to pickling it in honey. If desired, the dish is complemented with sesame seeds and served with spicy sauce - an excellent solution for a friendly get-together with a glass of foamy.

Ingredients:

wings - 10 pcs.;
liquid honey - 2 tbsp. l .;
soy sauce - 100 ml;
chili flakes - 1 tsp;
salt, pepper, turmeric, paprika;
frying oil;
sesame.

Cooking

Combine soy sauce, chili flakes, salt and spices, and honey, pour the wings mixture. Leave to marinate for 2 hours.
Fry to a brown crust on both sides, sprinkle with sesame seeds.
Fried chicken in a pan is served hot immediately.

Chicken Chops in the Pan

Chicken breast chops in a pan do not require difficulties in the cooking process. Juicy meat will turn out if you brew slices in breadcrumbs, and spices with which you can season the meat before frying will add an interesting taste. An ideal meal for a quick bite to take with you to work or on the go.

Ingredients:

fillet - 1 kg;
salt, pepper, curry;
breadcrumbs;
frying oil.

Cooking

Cut the fillet into large plates, beat off.
Salt, season with spices.
Roll in breading.
Cooking fried chicken in a pan until golden sides.

Chicken fillet slices in a pan

An excellent addition to a potato garnish or porridge will be chicken fillet in sour cream in a pan. Gravy is very tasty and aromatic. An important point - sour cream should be added already after turning off the stove, so the product will not curl up and the sauce will come out light, uniform and very creamy.

Ingredients:

fillet - 1 kg;
onion - 1 pc.;
sweet pepper - 1 pc.;
sour cream - 150 g;
greens - 30 g;
garlic - 2 cloves;
frying oil;
salt, turmeric, paprika.

Cooking

Cut the fillet into pieces, fry until the liquid evaporates.
Pour in oil, toss a quarter-ring of onion and pepper, fry until rosy pieces.
Add chopped garlic, season with salt and spices, turn off the stove.
Pour in sour cream, mix, sprinkle with herbs, cover.
Serve after 10 minutes.

How to cook chicken liver in a pan?

Cooking chicken liver in a pan will last no more than 20 minutes. The dish will come out very tasty, mouth-watering and will go well with any side dish. Pieces can be darkened in sour cream or tomato sauce, but even without the addition of the latter, the treat will come out very appetizing. Onions and carrots will become good companions of the liver.

Ingredients:

liver - 500 g;
onion - 1 pc.;
carrots - 1 pc.;
water - ½ tbsp .;
salt, frying oil.

Cooking

Wash the liver, remove the veins and films.
Fry until liquid evaporates.
Pour in oil, toss a quarter of the onion ring and coarsely grated carrots.
Pour in water, reduce heat and simmer the dish under the lid for 10 minutes.

Chicken hearts in sour cream in a pan - recipe

Unbelievably delicious chicken hearts are obtained in sour cream in a pan. Roasting can be supplemented with vegetables, for example, sweet pepper and carrots, onions will be useful. It is not necessary to simmer the dish for a long time so that the pieces do not come out stiff. Gravy will perfectly complement a serving of mashed potatoes or pasta.

Ingredients:

hearts - 0.5 kg;
onions, carrots, peppers - 1 pc.;
sour cream - 150 ml;
water - ½ tbsp .;
salt, pepper, curry.

Cooking

Rinse and clean the hearts of veins and films.
Fry in a hot pan for 10 minutes.
Pour in oil, toss chopped onions, peppers and carrots. Season with salt and season.
Mix water and sour cream, pour into a pan, mix.
Cover and simmer for 15-20 minutes.

Chicken breast is a storehouse of easily digestible protein, vitamins of group B, PP, H. And all this with an almost complete absence of fats. Eating white chicken meat can give beauty, health and harmony to the figure. The main thing is to learn how to choose a quality product and cook it deliciously.

What you need to know about chicken before cooking

Before you start cooking chicken, you need to know how to choose fresh and high-quality meat, so that in the end you get a tasty dish, and not a visit to the doctor. The following tips will help you cope with this task:

When choosing a filet, you need to pay attention to the expiration date. In chilled meat, it cannot be longer than 5 days, and in frozen meat - more than 6 months. If the expiration date is expired or more than the existing standards, you should refrain from buying;
The appearance of a fresh chilled chicken breast is a pale pink color, a dry surface without mucus, bruising and an unpleasant odor. When pressed, the fossa is leveled, and the meat takes its original form;
Frozen fillet should not have ice on its surface and should not be gigantic in size, since there is a risk that unscrupulous manufacturers tried to increase the weight of the product due to water.

How long can you fry meat so as not to dry

Any meat, not just a chicken breast, if overcooked, becomes tasteless and tough. But to give an exact answer, how many minutes you need to fry the fillet, it does not work out, since the frying time depends on many factors: the size of the pieces, the power of the burners of the stove, the thickness of the bottom of the pan and the material from which it is made.

Estimated time it takes for the fillet to cook:

for fillet, cut into small pieces - about 15 minutes;
for chops - also 15 minutes;
fry until cooked whole chicken fillet in 25 minutes over medium heat;
stew the whole fillet under the lid for 30 minutes.

This is an approximate time, after which you should try meat for preparedness. This can be done with a wooden toothpick or skewer. If you pierce a piece of meat and the skewer will be easy to enter, and its fibers will be white - the meat is ready.

We can definitely say only that you can’t fry chicken breast for more than 40 minutes. After this, the dish will definitely be ruined.

Cream Chicken Fillet Recipe

There are many dishes that can be prepared from chicken, as well as many sauces with which to serve chicken. Conventionally, all sauces can be divided into red and white. Among white sauces, cream is more popular. He gained his popularity thanks to his unique taste and tenderness, which he gives to meat.

Algorithm of actions:

How to fry a chicken breast in a batter in a pan

As the basis of batter for chicken, you can take milk, cream, beer, mineral water. Wheat flour is most often used as a dry ingredient, but starch, ground crackers, and oatmeal can also be used. The product that binds the liquid base and the dry ingredient is chicken eggs.

The process of cooking meat in batter is possible in two ways. First: knead the batter, the meat is dipped into it and fried. In the second embodiment, pieces of meat are dipped in a liquid component, and then in breading (flour, crackers). The process is repeated several times, and then fried.

In addition to the main products listed, others can be added to batter, for example, hard cheese. To cook the chicken in a batter with a crispy cheese crust you need to take:

500 g of chicken;
2 eggs;
100 g of cheese;
2 tablespoons of mayonnaise;
60-90 g flour;
salt and spices to taste;
vegetable oil for frying.

Cooking time will take no more than 40-50 minutes.

In 100 grams of chicken in a cheese crust 222.2 kilocalories.

Work Stages:

Cut clean and dry meat into 0.5 cm thick plates of arbitrary shape. Discard and rub them with salt and spices, then set aside until the batter is prepared;
For batter, beat the eggs with a pinch of salt, then add mayonnaise and flour;
Grate cheese on a fine grater and mix with liquid batter;
Pour vegetable oil into the pan. Its layer should be about 5 mm, so the pieces of the chicken will not swim, but they will not be able to burn;
Dip the meat into batter and fry in hot oil. When they are fried on the second side, you can cover the pan with a lid and let them steam a little.

How to fry fillet with vegetables

Fillet with vegetables is good because everyone can cook it, focusing on their taste preferences and choosing the most favorite vegetables. In winter, when fresh vegetables are expensive and their quality often leaves much to be desired, you can use frozen ones. This can be a ready-made mixture from the refrigerator or the gifts of your own garden, stored in the bowels of the freezer.

So, for chicken with vegetables you will need:

500 g chicken fillet;
500 g of vegetables (zucchini, carrots, bell pepper, asparagus beans, eggplant, tomatoes, corn, broccoli, Brussels sprouts or cabbage, etc.);
4 tablespoons of vegetable oil;
2 teaspoons of soy sauce.

Cooking time will be 30-40 minutes of action.

Calorie content of chicken with vegetables - 112.5 kcal / 100 g.

Cooking sequence:

Prepare the breast: wash, dry and cut into slices. Then put in a pan with 2 tablespoons of vegetable oil, sprinkle with soy sauce and fry until beautiful crust. Put the finished fillet from the pan on a plate;
Wash vegetables, if necessary, peel and chop: onion, zucchini and eggplant - into cubes, carrots - into slices or also cubes, tomatoes - into slices, cabbage - chop, and broccoli or cauliflower to sort into inflorescences;
In the pan in which the meat was fried, pour the remaining oil, put the vegetables, which are also flavored with soy sauce, and fry until cooked;
When the vegetables are ready, lay the chicken for them, mix, cover and simmer for about 5 minutes so that they have time to “make friends” and enjoy each other’s aromas.

Tasty chicken with potatoes and onions

Chicken fillet with potatoes is a delicious and very satisfying dish, and it is cooked in a pan rather quickly. It combines the benefits of vegetables and the nutritional properties of meat. But so that the fillet in the cooking process does not become dry and hard, there is a little secret - it must first be marinated.

For fried potatoes with chicken and onions, you will need:

500 g of potatoes;
250 g chicken;
100 g onions;
2 tablespoons of mayonnaise;
2 tablespoons of vegetable oil;
salt and spices to taste.

Cooking time, taking into account the time for pickling meat, will be 50-60 minutes.

Calorie duo of potatoes and chicken - 165.3 kcal / 100 g.

Culinary processes:

First you need to do chicken. Cut the prepared meat into slices with sides of 3 cm. Peel the onion and also cut into cubes. Mix meat and onions with mayonnaise, leave for 30 minutes, so that everything is well marinated;
While the chicken is pickled, you need to peel, wash and cut the potatoes into cubes;
Fry the pickled meat in a pan with vegetable oil. As soon as the filet is a little brown, put potato wedges to it. Cover and fry until cooked, not forgetting to stir everything periodically;
A few minutes before the end of cooking, salt the dish and add spices. Spicy herbs, paprika, allspice and bay leaf go well with potatoes and chicken.

Culinary Tips

There are two ways to cook chicken in a pan:

stewing when the meat is stewed under a lid in a liquid or some sauce. Fillet, which is prepared in this way, always turns out to be tender and juicy, therefore stewing is very popular;
fry in oil in a pan not covered with a lid. This method is fraught with the danger of overdrying the meat, so you have to resort to some tricks to preserve the juiciness of the fillet.

To make the chicken fillet cooked in a pan juicy and tasty, you need:

Cut the meat into slices only across the fibers;
Beat meat very gently so as not to damage too much meat fibers. Prepared for a chop filet, you can simply put it between two sheets of parchment and roll it with a rolling pin;
Use batter or breading when frying chop and separate pieces of meat;
Pre marinate the meat. For marinade, you can use soy sauce, lemon juice or mayonnaise and sour cream.

Bon Appetit!

A large number of a wide variety of dishes can be obtained from chicken, but for this you need to buy a quality and fresh product. Do not buy frozen meat, it is not suitable for all recipes. Knowing how to cook chicken in a pan, you can delight your loved ones with a delicious dish with a unique aroma every day.

Recipes for cooking chicken fillet with photo

Starting to cook any meat dish, choose only fresh and high-quality products. Chicken fillet should not be frozen. Choose fresh meat - to the touch soft, pleasant pale pink, dry and firm, without mucus, because this is the first sign of a stale product. What to cook quickly from chicken? Incredibly tasty pilaf, meatballs, casserole, beef stroganoff, chops in batter. Choose to your taste.

How to Make Chicken Beef Stroganoff

Ingredients:

chicken fillet - 450-520 g;
fresh greens - 1 bunch;
flour - 45-55 g;
sunflower oil - 2-3 tbsp. l .;
fresh mushrooms - 220-260 g;
paprika - 1 pinch;
onion - 1 head;
black pepper - 1 pinch;
tomato paste - 15-25 g;
small salt - 1 pinch.

Cooking:

Juicy chicken fillet is washed, dried well, cut into thin strips. The meat is seasoned with salt and paprika, pepper.
Each piece of chicken quickly falls off on all sides in flour.
A frying pan is placed on the stove (sometimes it is fried in a deep fryer), a small amount of vegetable oil is poured, it warms up well. The meat is laid out and fried on both sides until a light golden crust appears.
Finely chopped onion, sent to fry in a second frying pan with heated oil until it becomes translucent.
It is best to complement the dish with champignons. Mushrooms are washed, dried, cut into thin plates, laid out to the onion. Mushrooms are fried until a light crust forms.
Mushrooms are seasoned with tomato paste, everything is well mixed and stewed for another 4-5 minutes.
Mushrooms are transferred to a pan with chicken, covered with a lid, stewed for several minutes, until the dishes are ready.
Fresh lettuce and herbs are used to decorate chicken beef stroganoff. You can serve pasta for a side dish, buckwheat and steamed broccoli are suitable.

Oven casserole with potatoes

Ingredients:

chicken fillet - 380-420 g;
ground black pepper - 1 pinch;
eggplant - 280-330 g;
salt - 1 pinch;
onions - 140-160 g;
bulgarian pepper - 300-320 g;
hard cheese - 110-130 g;
carrots - 110 g;
milk (kefir) - 100 ml;
potatoes - 440-540 g.

Cooking:

The potato is peeled, cooked until it is completely ready.
Eggplants are washed, dried, cut into small pieces.
Carrots are peeled, washed, chopped on a medium grater.
The onion is peeled, cut into small cubes.
Peeled bell peppers are chopped into strips.
The meat is washed, dried on a paper towel to remove excess moisture, cut into not very large cubes.
Onions are laid out in a frying pan with hot vegetable oil, fried for a couple of minutes, then carrots are introduced. After 2 minutes, cubes of meat are laid out to the vegetables. All components are mixed, on the stove the pan is left for 5-8 minutes.
Then added bell pepper, salt. Stewed together for about 10 minutes. The dish is seasoned with ground black pepper to make the sauce a little sharper.
From mashed potatoes, milk, salt and butter is made gentle mashed potatoes. It should be warm, so you can heat the mashed potatoes in the microwave.
At the bottom of the baking dish, meat and vegetables are laid out. Then comes a layer of mashed potatoes under cheese, pre-ground on a grater.
The form is placed in an oven preheated to 180C, the casserole is cooked for about 25 minutes.

Batter chops recipe

Ingredients:

chicken fillet - 650-720 g;
eggs - 2-3 pcs.;
salt to taste;
cheese - 140-160 g;
lemon juice - to taste;
flour - 3-4 tbsp. l

Cooking:

Each piece of meat is cut into 2 approximately equal parts. The meat is washed well, dried with a paper towel, and slightly beaten.
Parts of the chicken fillet are rubbed with pepper, salt, and sprinkled with a small amount of fresh lemon juice.
Cheese is ground on a fine grater, then mixed with eggs.
Pieces of meat from all sides are crumbled in flour, then dipped in batter. If desired, the meat is covered with breadcrumbs. In breading, the chops will turn out crispy and tender.
The meat is fried in a pan with well-heated vegetable oil on both sides, until cooked.
Once the chops are ready, they are laid out on a dish covered with a paper towel so that all the excess fat is gone. Thanks to this, the taste of chops will be light and delicate.

Chopped chicken cutlets in a slow cooker

Ingredients:

chicken fillet - 450-550 g;
vegetable oil - to taste;
eggs - 1 pc.;
garlic - 1-2 cloves;
starch - 1.5-2 tbsp. l .;
onions - 1 pc.;
sour cream (cream) - 80-90 g;
spices to taste;
salt - 1 pinch.

Cooking:

The meat is washed well with cold water, dried and cut into small cubes.
Onions are peeled, washed, chopped on a coarse grater.
Garlic is passed through a press.
In a deep container, meat, garlic, onion, starch, egg, sour cream are mixed, any spices are added. All components mix well and leave for about half an hour.
Hands form small cutlets.
The baking mode is set to "Baking", a timer for 15 minutes. Cutlets are fried on each side until a delicious brownish crust appears.
They can also be cooked in a deep fryer. As a side dish, rice, boiled mashed potatoes, and fresh vegetable salads are perfect for cutlets.

Pilaf with chicken and mushrooms in a pan

Ingredients:

chicken fillet - 850-950 g;
vegetable oil - 100 g;
rice - 350-450 g;
salt - 1.5-2 tsp;
carrot - 2 pcs.;
red pepper - 0.5 tsp;
onions - 1 pc.;
zira - 1.5-2 tsp;
fresh mushrooms - 90-110 g;
black pepper peas - 3-5 pcs.;
garlic - 7-9 cloves;
dried barberry - 18-21 pcs.

Cooking:

The meat is washed, dried, cut into small cubes and laid out in a heated pan with hot oil. Fried for about 10 minutes.
Carrots and onions are peeled, finely chopped, added to the meat.
All components mix well, the fire is screwed to a minimum. The pan is covered and left on the stove for 20 minutes.
Mushrooms are washed, cut with medium sized plates, laid out in a pan. The dish is stewed under a closed lid for another 10-12 minutes.
The garlic is peeled and added whole to the pan.
Spices are added, evenly distributed over the surface of the dish.
Rice is well washed, laid out in a pan.
Water is poured - 1 tbsp. Rice is taken 2 cups of liquid.
The pan is covered with a lid, and the pilaf is stewed for another 25-30 minutes.

Baked breast in sour cream sauce

Ingredients:

chicken fillet - 450-550 g;
hard cheese - 40-60 g;
ground black pepper - to taste;
chopped fresh parsley - 2-2.5 tbsp. l .;
salt to taste;
cream (sour cream) - 180-210 g;
tomato - 1 pc.;
bacon (ham) - 90-110 g;
spices to taste;
vegetable oil - 2-2.5 tbsp. l .;
garlic - 2-3 cloves.

Cooking:

The meat is washed well with cold water, dried to remove excess moisture. With a sharp knife, deep cuts are made, at a distance of 1 cm from each other (can not be cut to the end).
The tomato is cut into thin circles.
Garlic is passed through a press, mixed with vegetable oil.
The meat is rubbed with pepper and salt, the slices are smeared with garlic, after which slices of tomatoes and ham are inserted into them.
Prepared chicken breasts are transferred to a baking dish.
Salt dissolves in cream, chopped parsley is added. The resulting sauce is poured with meat, the top is covered with foil and placed in the oven for half an hour.
Then the foil is removed, the dish is sprinkled with chopped cheese, and the meat is baked for another 15 minutes, until a brown crust appears.

Dietary chicken fillet fricassee

Ingredients:

chicken fillet - 450-520 g;
salt - 1 pinch;
onions - 1-2 pcs.;
sour cream (kefir) - 220-240 g;
sweet bell pepper - 1-2 pcs.;
spices for chicken - to taste;
carrots - 1-2 pcs.;
frozen green peas - 220-240 g;
garlic - 4-5 cloves.

Cooking:

The chicken fillet is well washed, laid out on a plate covered with a paper towel to leave excess water. The meat is cut into strips.
Onions are peeled, chopped.
Carrots are cut into small strips.
Bell pepper is washed, seeds are removed, chopped with straws.
Peeled garlic is passed through a press.
In a hot oil in a pan, carrots, onions and peppers are fried for several minutes. Then peas are added.
Chicken mixed with kefir, garlic. Spread out in a pan to vegetables.
All components mix well, and fricasse is brought to a boil. The pan is covered and the dish is cooked until the meat is soft. It must be interrupted periodically so as not to burn.
Ready fricassee is left for about half an hour, then served at the table.

If you like poultry dishes, here are the recipes,. Step-by-step photos and video tutorials will help you do this with ease.

Video: the most tender and soft chicken fillet recipe

Chicken breast is a valuable product. With a low calorie content, it has a high nutritional value. It’s easy to cook, it’s nice to eat. It is combined with a wide variety of spices, sauces, side dishes. It is good both in baked and stewed, fried. It is especially quick and easy to cook chicken breast in a pan, and if the housewives choose a different method of cooking, then most often because of the fear of overdrying it. In fact, knowledge of some of the subtleties will make a juicy and soft breast, regardless of the method of its preparation.

Cooking features

In order for the chicken breast in the pan to be tender and juicy, you need to follow a few simple rules.

It is better to fry fresh or chilled breasts. Otherwise, they will not be juicy enough. Frozen breasts can be put out, but even in this case they need to be thawed correctly. If you dip them in water or heat them in the microwave, they will become dry, and even the fattest sauce will not return their juiciness. Thawing in the refrigerator, without a sharp temperature difference, the breasts will remain almost as juicy as not subjected to freezing.
To make the breasts juicier and more tender, it is recommended to marinate them before cooking. It is not necessary to keep in a marinade for a long time, usually 20-30 minutes are enough.
In order for the breasts cooked in the pan to be soft, they need to be cut across the fibers or discarded. It is best to beat off through a layer of polyethylene, for example, putting a piece in a bag. Thanks to this, the meat will not stick to the hammer and tear, and the spray will not fly around the kitchen.
Fry chicken breasts without breading or batter is undesirable. Dough or breading creates a protective barrier to prevent fluid loss. Thanks to them, the juiciness of meat is preserved.
Spread breaded breasts on a hot skillet and fry in a sufficiently large amount of oil. In this case, they will not burn and remain juicy.
Salt the chicken breasts at the last stage of cooking. Otherwise, the salt will “draw” moisture out of them and they may become dry.

Certain cooking features may depend on the particular recipe, but the general principles are independent of this.

Breaded Chicken Breasts

chicken breast - 0.5 kg;
wheat flour - 80 g;
chicken egg - 2 pcs.;
garlic - 2 cloves;
salt, spices - to taste;

Cooking method:

Wash the chicken breast, remove the skin. Separate the fillet from the bones and cartilage. Cut each piece of fillet lengthwise into 3 parts. Place the layers of meat in a bag and beat through it with a culinary hammer.
Pass the garlic through a special press, mix with a spoonful of oil and spread chicken chops with this compound. Season them to taste and refrigerate for 20 minutes.
In a bowl, whisk the eggs with a whisk.
Sift the flour onto a flat plate.
Heat oil in a pan.
Remove the chops from the refrigerator, roll in the flour, then in the egg, then again in the flour. Put in a pan with boiling oil.
Fry over medium heat until browned on both sides. Then reduce the heat, salt the breasts, cover the pan with a lid and hold the chops on the stove for another 5 minutes.

Before you lay chops on plates, it does not hurt to put them on a napkin so that they have excess oil from the glass. As a side dish, potatoes, rice, vegetables are suitable.

Chicken Breast Nuggets

chicken breast fillet - 0.4 kg;
soy sauce - 40 ml;
egg - 2 pcs.;
cornmeal - how much will go;
breadcrumbs - how much will go;
seasoning for chicken - to taste;
vegetable oil - how much will go.

Cooking method:

Wash the chicken fillet, pat it dry with a napkin and cut across the fibers with pieces no more than 1 cm thick, maybe even a little thinner.
Add seasonings for chicken to soy sauce, mix. Marinate the chicken pieces in the resulting mixture.
Beat the eggs in a bowl. Prepare crackers.
After 20 minutes, heat oil in a pan. Roll pieces of chicken fillet in cornmeal, then dip them in an egg, then breaded in breadcrumbs.
Put in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used to make sandwiches, served as an independent snack.

Chicken breast in batter

chicken fillet - 0.4 kg;
chicken egg - 2 pcs.;
milk - 100 ml;
flour - how much will go;
salt, pepper - to taste;
vegetable oil - how much will go.

Cooking method:

Separate the fillet from the chicken breast. Wash it, cut into pieces 1 cm thick across the fibers.
Beat eggs with milk, add salt and pepper to them, stir.
Sift the flour and add it in small portions to the egg-milk mixture, each time thoroughly stirring, until you get a homogeneous, lump-free dough that resembles sour cream in consistency.
Heat oil in a frying pan and fry the chicken pieces in it, after dipping each in a batter.
Place on a napkin to remove excess oil.

Chicken breast fried in batter can be served without a side dish. They are suitable for a buffet, as they are small in size, mouth-watering and tasty.

Chicken breast in a pan in a creamy sauce

chicken breast fillet - 0.8 kg;
cream - 0.2 l;
garlic - 5 cloves;
curry seasoning - 20 g;
vegetable oil - how much will go;
cheese - 100 g;
salt to taste.

Cooking method:

Chicken breasts cut into pieces, beat slightly.
Mix cream with curry seasoning and a tablespoon of vegetable oil. Marinate in cream of breast for 30 minutes.
Remove the breasts from the cream.
Crush garlic with a press, rub them breasts.
Pour the oil into the pan. Put on fire.
When the pan is warm, put breasts on it. Fry them on each side for 2 minutes over high heat without a lid.
Pour the remaining marinade, salt and leave to simmer for 10 minutes.
Finely grate the cheese. Sprinkle a dish on them and leave it on fire for another 5 minutes.

Breasts in a creamy sauce are unusually soft and tender. They go well with mashed potatoes and rice.

Chicken breast in a pan with vegetables

chicken breast fillet - 0.4 kg;
bell pepper - 0.4 kg;
onions - 100 g;
zucchini - 0.3 kg;
garlic - 2 cloves;
salt, pepper, herbs - to taste;
vegetable oil - how much will go.

Cooking method:

Wash and dry the breast.
Grind greens with a knife and mix with pepper.
Finely chop the garlic and add to the herbs.
Rub the breasts with the resulting mixture, leave for 20 minutes in a cool place.
Peel the onion and cut it into thin half rings.
Wash the pepper, remove its stalks and seeds. Cut into small strips.
Peel and slice the young zucchini.
Pour the oil into a pan and heat it to a boil.
Put the breasts in boiling oil and fry them on all sides for 10-15 minutes.
Put vegetables to the breasts, salt to taste. Reduce heat and cover the pan with a lid.
Stew the breast with vegetables for 20 minutes, stirring occasionally.

Before serving, the breast should be cut into portions. Put several slices of breast on a plate, some stewed vegetables and a side dish, which can be boiled rice or mashed potatoes.

Chicken breast is cooked in a pan very quickly. If you follow the advice of professionals, she will learn juicy and soft. There are so many recipes that everyone can choose the one that suits their taste more. It is advisable to use some recipes for cooking everyday meals, others for meeting guests.

What could be easier than frying chicken in a pan? At first glance, any adult can handle this. However, everything is not so simple. Even such an easy task has its own tricks. How to properly chop the chicken on the fillet, whether to peel and how to fry the meat in a pan to make it juicy, read this article.

Ingredients:

Chicken fillet- 0.5 kg.

Vegetable oil - 3 tbsp

Salt

How to Fry Chicken Fillet

1 . Cut the chicken into fillets. For cutting chicken, you need a board and two well-sharpened knives - large and small. In principle, in the presence of a certain skill, you can do with one knife. Moreover, it does not make sense to completely separate all meat from bones (although this is possible). It is enough to do only breast and legs.
Separate chicken legs and wings from the chicken carcass at the joints. For the knife to go strictly along the joints, you first need to slightly pull off the cut part and cut the skin, then the joint will be quite easy to detect. Cut off chicken legs should be postponed for a while. And the wings can be immediately packed and put away for storage. From them you can previously cut the phalanges, but this is already at will.

Turn the remaining carcass sideways and cut lengthwise. On the table will be two parts: a ridge with ribs and a breast. The first can simply be cut across another two parts. They make a wonderful broth. Separate the breast carefully from the keel, having received two pieces of chicken fillet. Keel is also not worth throwing out. It can also be sent to the broth.
It remains to deal with the legs. You need to chop off the shanks from them, make a longitudinal incision along the bone from the inside and carefully cut the meat in a circle. Result: bones for the broth and fillet for cooking other dishes.

2 . Beat meat with a kitchen hammer.

3 . In a preheated pan with vegetable oil, put the fillet and fry on both sides. It is important not to overdry the meat, so it takes no more than 10-15 minutes to cook.

Tasty Pan Fried Chicken Fillet

Bon Appetit!

What is chicken fillet? First you need to understand the terminology. More often than not, the phrase “chicken fillet” refers to chicken breast or, in other words, white meat. However, this statement is not entirely true. Chicken fillet in the broadest sense is just boneless chicken meat.

In supermarkets, the chicken breast label is also hidden under the label “chicken fillet”, i.e. white meat separated from the keel. But fillet from other parts of the chicken is difficult to find in stores. But you can separate the meat from all the bones yourself. This process is not as complicated as it might seem at first glance.

Which is better: breast fillet or chicken legs?

There are many arguments in favor of this or that part of the chicken on the Internet. Chicken followers claim that they are much more juicy than white meat when cooked. Breast supporters respond to their opponents that they simply do not know how to cook this wonderful dietary product.

In general, such disputes can be considered groundless. Chicken meat (regardless of the part of the chicken) is quite useful for the human body. However, a slight advantage is still on the side of the chicken breast, but only because this product is indeed dietary. Here are just a few figures that indicate the energy and nutritional value of 100 g of this part of the chicken:

carbohydrates - 0 g (in legs - 0 g);
proteins - 23 g (in legs - 21 g);
fats - no more than 2 g (in legs - 12-19 g);
energy value - 110 kcal (in legs - at least 170 kcal).

So it is better for people watching their figure to opt for chicken breast. If we are not talking about diets, then it is quite possible to adhere to our taste preferences.

Do I need to skin the chicken?

Someone loves chicken skin, someone does not. But about its benefits or harms there is no less debate than about the usefulness of meat in different parts of the chicken itself. As in many other matters, the truth is somewhere in between.

It’s worth starting with benefits. There is a lot of fat in chicken skin. However, these are not fats that can increase the risk of cardiovascular disease. The skin contains the so-called unsaturated fats, which just have a beneficial effect on the functioning of the heart.

On the other hand, the presence of a sufficiently large amount of fat in chicken skin makes chicken meat calorie by about 20%. In principle, this is not so much with a moderate and balanced diet. But when you count every calorie, such an increase is completely useless.

In general, to remove or not to remove the skin is everyone's business. Although ... if you cook chicken in the oven, it is better to leave the skin. It will allow you to save all the juices inside and the meat will turn out to be unusually tasty.

How to fry chicken in a pan so that it is juicy?

There are many ways to fry chicken in a pan so that it remains juicy. But in this section we will focus on conventional roasting without any additional labor.

It’s worth starting with the fact that the chicken fillet most often becomes dry due to excessive heat treatment. That is, the chicken should not be overexposed on fire. This product is being prepared very quickly. That is why chicken fillet is optimal for preparing an early dinner.

The optimal time for frying the whole chicken breast in an ordinary pan is about 25 minutes. If the fillet is cut into pieces, then the cooking time is reduced by almost half - up to 10-15 minutes.

By the way, fried chicken fillet is considered the easiest way to cook it. This is done as follows. Pour a little oil into the preheated pan (just a couple of tablespoons) and put the chicken fillet cut into pieces there. In the process of frying the meat should be stirred occasionally, approximately every 3-5 minutes. After 10-15 minutes, the fillet will be ready, while remaining juicy. Salt and spices in such a dish should be added shortly before removing the pan from the heat.

Recipe for chicken fillet in a grill pan?

Fried foods are very tasty, but at the same time it has long been known that they are far from healthy. However, there is a way to enjoy the roast chicken, using the very minimum of oil. True, for this you will need a grill pan.

For such a dish, you need to take the chicken breast fillet and cut lengthwise into two parts of approximately the same thickness. Grate each piece obtained with salt and season with pepper to taste. An additional flavor to the meat can be given by laying on top and bottom of each slice of meat on a sprig of rosemary.

Heat the grill pan strongly, put the chicken fillet in there and fry for 2 minutes. After this, the meat must be carefully turned over. By the way, if it slightly “sticks”, this means that the chicken has not yet acquired an appetizing crust, which means that you can hold a piece on this side a little more. The second side should also be fried for about 2 minutes. Then you can grease the meat with a brush with oil, turn over, coat the second side and fry on each side for another 1 minute.

Ready meat should be immediately transferred from the pan to the plate. Otherwise, it will continue to fry and will most likely dry out.

How to fry chicken in a pan with slices in mayonnaise?

Very juicy, tasty and soft chicken fillet turns out if you cook it in mayonnaise. All that is needed for this method of frying this product in a pan is breast, mayonnaise and garlic. Other ingredients can be added to these products, such as soy sauce or Tabasco sauce. But this is an amateur.

Cut the fillet into medium sized pieces (1 breast in 3-4 parts) and put in a bowl. There, send crushed garlic (1 clove per 1 breast) and a few tablespoons of mayonnaise. Salt and pepper to taste, then mix everything. The main thing is that the chicken pieces are completely covered with mayonnaise.

If desired, soy sauce or Tobasco can be added to the bowl before mixing the ingredients. In this case, salt and pepper are not necessary. The dish will turn out to be moderately salty and spicy.

Put the bowl with chicken in the refrigerator for 2-3 hours. After which it will remain to fry slices of fillet on both sides in a heated pan with any vegetable oil.

How to fry chicken in a pan with slices of sour cream?

Chicken fillet with sour cream is an equally interesting option for cooking this product in a pan. In this case, the chicken breast is also incredibly juicy and tender. In this case, the hostess will need chicken, onions and sour cream.

Cut the meat into pieces and fry for a couple of minutes in vegetable oil, over medium heat. Then add finely chopped onions to the chicken and continue to fry until it turns golden. After that, put sour cream at a rate of 100 g per breast fillet in a pan, cover and simmer for 10-15 minutes over low heat.

By the way, instead of sour cream, you can use cream. And you can do it in a completely different way, pickling the meat in sour cream, as indicated in the previous section, and then simply fry it in a pan.

Fried chicken in a pan in batter?

And yet, it’s like not frying the meat, but it loses some of the juice during the heat treatment. This axiom applies to chicken. However, there is a way to keep all the juices in meat slices even when cooked in a pan. The name of this wonderful remedy is batter.

The set of products for preparing chicken fillet in a similar way is again small and as simple as possible: chicken breast, flour, egg, vegetable oil, salt and spices.

Chicken fillet cut into pieces. Too small is not worth it, it is enough to divide each piece of fillet into 3 parts (of course, if we are talking about the breast). Grate each slice of meat with a mixture of salt and spices, add a little vegetable oil, shake hands and leave to marinate for 30-40 minutes.

After this time, you can cook batter. It is done simply. Beat the egg, salt, add a tablespoon of flour and thoroughly beat the resulting mixture. Heat vegetable oil in a pan, dip each piece of chicken in a batter and fry on both sides.

Why chicken?

In general, there are a lot of recipes for chicken dishes cooked in a pan. So you can cook juicy pieces of meat or chops in a variety of ways. The main thing is to learn this once, and then everything will go "like clockwork." But why is chicken so popular? Everything is very simple. This type of meat is not only the most affordable, but also incredibly useful.

About the caloric content of this product has already been said a lot. But this is far from all of its advantages. Chicken meat contains a lot of vitamin A and almost the entire group of vitamin B. A lot of chicken and healthy minerals. For example, the amount of phosphorus in this type of meat is only slightly less than in fish.

Compared to other types of meat and poultry, chicken contains much more protein and a minimum of fat. Chicken meat (especially fillet) is digested very easily. It also has a very low cholesterol content.

It turns out that the chicken is a real treasure, and it is worth to thank our ancestors for the fact that they domesticated this particular bird. Only thanks to this achievement of humanity can we now at least every day enjoy juicy, tasty and healthy chicken fillet.