Chicken breast is a gentle and dietary meat that cooks very quickly.

There are many interesting recipes that help diversify the family’s diet and try Russian, European, Pan-Asian options for cooking pieces of poultry. Below we will tell you the recipes of chicken breast in a pan, consider the secrets of cooking and the small details that will never interfere with the hostess.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely enough time for delights, and all households are waiting for a hot dinner. The advantages of the dish are the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

• chicken fillet - 500-800 g;
• sour cream - 250 g;
• a couple of tablespoons of flour;
• onions - 1 pc.;
• vegetable oil for frying - 50 ml;
• salt, pepper to taste;
• any spices (you can Provencal herbs or curry) - a pinch.

We start cooking.

1. We cut the chicken fillet into large cubes or strips - as you like best. Quickly fry in hot vegetable oil, add onions to it and again quickly fry everything.
2. As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will get a pleasant, slightly oily consistency), heat everything, let the sauce thicken and immediately turn off the stove.

The entire process takes hardly more than 10 minutes. In a hot sauce, the breast reaches full readiness, acquires tenderness and “creaminess”. It remains only to sprinkle it with your favorite spices and serve.

You can’t boil the sauce very much, otherwise the sour cream will “curl up”.

The charm of the dish is versatility. Want to give a European flavor? Season with provencal herbs or Italian oregano. Would you like to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just do not overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potato. And how delicious such a breast with mashed potatoes! Sprinkle with herbs, cut a slice of bread and eat, savoring each slice.

Batter recipe

Fillet in batter in a pan is very similar to the nuggets loved by children. Many mothers do just that: fry chicken in batter, pass them off as nuggets and, as practice shows, children willingly believe, sweeping without a trace. In addition, the chicken breast, which is “naturally dry,” turns out to be very juicy in batter.

Ingredients for the recipe:

• 1 large chicken breast;
• egg;
• flour;
• 100 ml of kefir or ryazhenka;
• salt, pepper to taste;
• frying oil.

Cooking is very simple:

1. Cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will be even juicier if you pickle it in milk in advance.
2. Prepare batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
3. Heat the oil in a frying pan.
4. And now quickly dip the slices of the breast into the batter and throw them into the butter. Fry on both sides until golden brown.
5. Put the finished pieces on a paper towel and it will absorb excess fat.

We eat a hot appetizer, dipping in a barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a pan

It is no secret that men are big fans of French meat, which is distinguished by the presence of a cheese cap. But it is always easy to cook a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we need a piece of chicken, vegetable oil and any hard cheese.

In a heated skillet, fry the breast on both sides for a couple of minutes each (so it remains juicy), sprinkle with grated cheese, turn off the stove to make the cheese melt. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can take any cheese for the recipe. A very savory option is with Dorblu cheese.

And for all experiment lovers, we offer a different version of cheese chicken breast. To do this, cut the breast into two parts and stuffed with a triangle of cream cheese. We “sew” the fillet with a toothpick, fry in a pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the body of a bird or rabbit) is called fricassee. Fricasse was invented by the French, known for their love of meat in different types of sauce. In fact, this is a stew of pieces of poultry that are stewed in a creamy fat sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in a sauce, decorate the dish, but it is undesirable for children to give it.

If desired, a little mustard, egg yolks can be added to the sauce - an amazing, even noble, restaurant flavor will appear, rare and unusual.

We need to prepare a pound of chicken fillet:

• 2 cloves of garlic;
• a glass of the heaviest cream;
• provencal herbs.
• vegetable oil for frying - 50 ml;

First, fry the chicken strips in vegetable oil, add garlic, pour cream and simmer until the meat is ready. The cream thickens in just a few minutes and during this time the bird has time to soak in creamy juices. We season it with Provencal herbs and serve with tagliatelle pasta - nests from wide noodles. The final touch is grated Parmesan.

Fry filet in mayonnaise sauce

When there is no cream or sour cream on hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize him for the dubious composition and high calorie content ... Nevertheless, it is difficult to find a person who is ready to give up a piece of breast marinated in garlic mayonnaise.

For the recipe you need: 500 g chicken, mayonnaise, garlic, vegetable oil, black pepper.

1. We beat off the pieces of the breast arbitrarily. You can not make them too thin, the pieces can be of different sizes.
2. Now add them, squeeze the garlic (or three on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
3. It cooks all 10 minutes, but the bird, soaked in sauce, literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber - the meal will be royal!

In a good way, the meat should be marinated for 30-60 minutes and it can be easily prepared in this way for two to three days. Chicken quietly lies in the refrigerator and it only gets better, pickling in mayonnaise with garlic. It is very convenient. It is easy to cook meat in advance, and then quickly fry it for dinner (or in the morning to take lunch with you to work).

Chop fried in breadcrumbs

Chicken schnitzel, as they call it a chicken chop in a different way, claims to be called a restaurant dish. It is tasty, unusual and looks gorgeous when served. A kind of steak is quite simple to prepare, and most importantly, does not require restaurant expenses.

Ingredients:

• 500 g of chicken breast;
• bread crumbs - 100 g;
• two chicken eggs;
• sunflower oil;
• salt, spices.

Our task is to beat off the chicken fillet very thinly. To do this, cut the breast along the fibers into 2 parts, and then hammer them off on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

1. Heat the pan.
2. Beat the chicken eggs with a fork of salt. Immerse a piece of meat in the eggs, then dip it into breading (generously!) And throw it into the sizzling oil.
3. Fry to a crust on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a “coat” of crackers tightly seal the aromas of the chicken.

Schnitzel spreads with juice, as soon as it is cut with a knife! The dish is excellent to eat with vegetables, served with potatoes and pasta. Want to surprise your friends at a party? Cook the schnitzel and make no mistake!

Regular garlic is suitable as spices, but now it’s easy to find special crackers on sale, to which the manufacturer added spices. And just cook them yourself at home - just grind crackers in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the very taste that is very popular in Asia. But it is Asian cuisine that is today in great favor.

To prepare such a breast, we will prepare the bird fillet, soy sauce, a little honey, ginger root and one ripe orange, you need to squeeze the juice out of it completely.

Cooking the sauce:

1. Add honey to soy sauce.
2. We rub a little ginger.
3. Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze a little garlic.

Dip the chicken into the sauce and pickle for 3 to 5 hours, after which we fry them in a small amount of vegetable oil. You can cook in a grill pan - the fillet will look very appetizing. The option is ideally combined with baked zucchini, eggplant, tomatoes, beans and, necessarily, rice.

Original bacon recipe in a pan

The breast, wrapped in strips of bacon, is spicy and juicy, with a thin smoked smack. It looks how interesting it seems to be the aerobatics of cookery. Although in reality everything is elementary!

Cooking step by step:

1. We cut the chicken breast into two parts and beat off.
2. Lubricate with salt and pepper.
3. Three cheese breasts on top.
4. Twist the roll.
5. Wrap the roll in bacon.
6. We “pinch” the edges with a toothpick (can be wrapped with culinary thread).
7. Fry over high heat in a skillet.
8. Close the lid and simmer for another 5-7 minutes.
9. Remove the lid, untie the “shoelaces” of the roll.

We serve rolls with a side dish of vegetables, french fries, pour barbecue sauce. Such rolls are placed in a pan 5-7. If the company is large, cook them in advance, refrigerate. It turns out the original snack, which is always eaten first. And you can pour the rolls with cream and bake a quarter of an hour in the oven. It will turn out a completely different, but deliciously delicious dish, which in some cafes has been called “boyar meat”.

Steam large chicken fillets:

• tomatoes - a pair of large;
• eggplant - 1 pc.;
• zucchini - 1 pc. (small fruit);
• a large bunch of greenery;
• seasoned salt to taste;
• vegetable oil (use for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

1. Dice vegetables and fry over high heat. We cut the breast and fry too, but in a separate frying pan.
2. Combine meat, vegetables, herbs and spices and simmer until cooked. It is advisable to add tomatoes last - they produce a lot of juice, so that the stew becomes watery. But, if you like dishes in consistency between the first and second - cook in your own way.
3. The final step is spices and garlic. Juicy stew will turn out to be especially delicious from seasonal vegetables, eat it as an independent dish, seizing bread.

Chicken breast is a versatile product. A bag of ice cream fillet is always best left in the refrigerator. Low-fat, juicy with proper preparation, it goes well not only with nutritious ingredients like mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember Georgian Satsivi). And getting ready in minutes! Allow yourself to experiment, be well-fed and happy.

How to fry chicken

How to fry chicken slices

Products
  Chicken fillet - 2 pieces
  Salt - 1 teaspoon
  Ground black pepper - half a teaspoon
  Vegetable oil - 2 tablespoons

How to fry fillets in slices
  1. Defrost chicken fillet, if frozen.
  2. Rinse the chicken under running water, squeeze slightly and wipe with napkins.
  3. Put the fillet on the board, cut the fillet into pieces with a side of 2 centimeters, trying to ensure that the fibers are oblique cube.
  4. Put the frying pan on medium heat, heat for 1 minute.
  5. Pour 2 tablespoons of vegetable oil.
  6. Put sliced \u200b\u200bchicken fillet.
7. Fry the chicken with stirring for 15 minutes.
  8. Add salt and pepper 1 minute before frying.

How to Roast Chicken Chops

Products
  Chicken breast fillet - 3 pieces
  Cheese - 150 grams
  Ham - 150 grams
  Egg - 2 pieces
  Garlic - 1-2 cloves
  Ground black pepper, salt, spices - to taste
  Flour - 1 tablespoon (with top)

How to Roast Chicken Chops
  1. Rinse 3 chicken breast fillets (for chops, it is preferable to take chilled chicken meat rather than chicken) and pat dry with a paper towel. Each cut with a sharp knife along the base into two layers. The cut is not done until the end so that the breasts can be opened. If in some places the filet went through the knife, you need to overlap the edges of the hole when beating. Then, when lowering the batter, the stuffing will not come out.
  2. Beat meat from two sides. Strike carefully so as not to tear pieces. Salt the prepared chops lightly, sprinkle with spices and black pepper and marinate for several minutes.
  3. Grate 150 grams of cheese on a coarse grater, cut into cubes 150 grams of ham and lay in layers on half of each breast.
  4. Cover the filling with the second half of the breast, slap a little on it with your hand to evenly distribute the mass and beat off along the edges - "seal" the breast.
  5. In a deep bowl, beat 2 eggs with a whisk, add a pinch of salt and chopped garlic clove. Continuing to stir, pour a tablespoon with the top of the flour. The result should be a homogeneous consistency, similar in thickness to the density of sour cream. As an alternative to batter, shake the egg mass with salt and pour flour in different plates. In this case, the chicken chops must first be rolled in flour, and then dipped in an egg. This must be done carefully so that the filling does not fall out.
  6. After lowering the batter, immediately lay the chicken chops in a hot skillet.
  7. Fry on moderate heat on both sides for about 8 minutes until golden brown. Carefully turn the chops over with a spatula or fork so as not to tear pieces. This should be done quickly, with one movement of the hand, then the batter will not spread in the pan.

How to stew chicken in creamy mushroom sauce

Ingredients
  Chicken - 500 grams
  Fresh champignons - 200 grams
  Cream 20% - 200 milliliters
  Vegetable oil - 3 tablespoons
  Cheese - 100 grams
  Salt and pepper - to taste

How to fry chicken with mushrooms
  1. Wash the chicken, dry it, cut into pieces across the fibers.
  2. Heat the pan, pour oil, put the chicken.
3. Salt and pepper the chicken fillet, fry for 10 minutes over medium heat without a lid.
  4. Wash the mushrooms and cut into slices, add to the pan to the chicken, fry without a lid for 15 minutes over medium heat.
  5. Add chicken to taste, pour cream and fry for 10 minutes, stirring.
  6. When serving the stewed chicken, put the meat in plates and rub the cheese on top.
Calorie Stewed Chicken Fillet  in creamy sauce with mushrooms 113 kcal / 100 grams.

Roasted chicken fillet in a slow cooker

Products
  Chicken fillet - 2 pieces
  Ground black pepper, a mixture of peppers, paprika, curry to taste
  Soy Sauce - Half a Cup

How to cook
  1. If the chicken fillet is frozen, then the day before cooking it must be thawed.
  2. To do this, remove the meat from the freezer, put it in a container or on a plate and refrigerate.
  3. Thoroughly thaw chicken fillet before cooking under running cold water.
  4. If freshly bought chicken, rinse it thoroughly under running cold water before cooking.
  5. Dry the washed chicken fillet with a paper towel.
  6. Put the fillet in a bowl, sprinkle with black pepper, a mixture of peppers, paprika, curry and drizzle with soy sauce.
  7. Cover the container with the fillet lid and refrigerate. Marinate for 2.5 hours, turning over in half an hour in soy sauce.
  8. Turn on the multicooker in the "Baking" mode. Put the pickled chicken in a multicooker bowl so that there is a distance of 2 centimeters between the meat. Close the lid and cook for 10 minutes.
  9. Turn the fillet to the other side and cook for 20 minutes.
  Remove the fried fillet from the multicooker, put on a dish and cut into slices.

Fried Fish Chicken Facts

Calorie Roasted Chicken Fillet  163 kcal / 100 grams.

Shelf life  fried chicken fillet - 5 days in the refrigerator, 5 months in the freezer and 24 hours at room temperature.

Cost of chicken  - 300 rubles / 1 kilogram (Moscow, October 2015).

Honey mustard marinade

per 500 grams of chicken

Products
  Soy sauce - 6 tablespoons
  Ketchup (tomato) - 4 tablespoons
  Honey - 2 tablespoons
  Mustard - 2 teaspoons
  Garlic - 4 cloves
  Pepper to taste

How to Pickle Chicken Fillet in Honey Marinade
Peel and chop 4 cloves of garlic. Mix in a bowl 6 tablespoons of soy sauce, 4 tablespoons of tomato ketchup, 2 tablespoons of honey, 2 teaspoons of mustard, garlic and pepper. Chicken fillet cut into large pieces. You should marinate like this: put a piece of chicken on a plate or in a plastic bag, pour 1 tablespoon of marinade on it, put the next piece of chicken on top, pour the marinade and so on until the filet runs out. Tighten chicken with marinade with cling film and refrigerate for 2 hours.

Garlic marinade

per 800 grams of chicken

Products
  Garlic - 3 cloves
  Olive oil - 1 tablespoon
  Mustard - 2 tablespoons
  Dried mixture of aromatic herbs (parsley, basil, oregano, rosemary) - 2 teaspoons
  Salt - 1 teaspoon

How to marinate fillet in garlic marinade
  Peel 3 garlic cloves and pass through a garlic squeezer. To prepare the marinade, mix all the ingredients. Defrost chicken, wash, dry with a napkin and cut into slices. Grate each slice with the resulting marinade on all sides, put in a plate, cover with a plate or plastic wrap and leave it in the refrigerator for 3 hours.

Lemon juice sauce

per 800 grams of chicken

Products
  Mayonnaise - 200 grams
  Ketchup (tomato) - 100 grams
  Garlic - 3 cloves
  Lemon - Half
  Dill Greens - 5 grams
  Ground black pepper to taste

How to Make Lemon Fillet Sauce
  Peel and chop 3 cloves of garlic. Wash the lemon, wipe with a dry cloth, cut in half, squeeze the juice from one half and remove the lemon seeds. Wash the dill, dry, chop finely.
  Mix 200 grams of mayonnaise, 100 grams of ketchup, chopped garlic, lemon juice, herbs; add black ground pepper, mix everything. Serve separately in a gravy boat.

How to fry chicken in a pan step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Looking at tips on how to fry chicken in a pan, you can easily cook this dish at home, having all the necessary ingredients.

More delicious recipes:

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Chicken fillet in a pan is prepared quite simply and quickly, because this dish is very popular among many beginning culinary specialists. Today, you can find a lot of ways to prepare fillets on the net, but cooking by frying chicken in a pan can be safely distinguished into a whole section. Personally, I similarly cook chicken fillet in those cases when I have too little time or fatigue after work to spend a lot of time in the kitchen. It is at such moments that I use my selection of second courses whipped up, among which today's honorable recipe is given an honorable first place.

Depending on the particular recipe, for the preparation of chicken in a pan, in addition to the main ingredient, we will need products in which we will bread it. Flour, eggs, semolina, breadcrumbs are best suited for these purposes. To enhance the taste effect, chicken fillet is best pre-marinated in soy sauce, seasonings, spices or herbs. Also for these purposes, you can use a sauce based on kefir, sour cream or mayonnaise with the addition of pepper, garlic or onion.

Of course, you can fry pre-beaten chicken fillet in a pan with ordinary cue ball, but this is just the case when it makes no sense to simplify an already simple dish. As a result, after some culinary manipulations, your appetizing second course will flaunt on your table, which will differ not only in a stunning aroma, but also in no less exquisite taste.

How much to fry chicken in a pan

The main rule that you must adhere to when frying chicken fillet in a pan is not to overdry the meat. Since chicken is fried quite quickly, this stage of cooking should be given special attention.

If we are talking about frying chicken fillet, which is beaten or cut into pieces, then the time of frying should not exceed 15 minutes. The uncut chicken fillet, which you will fry in a large piece, will be ready after 25-30 minutes. In those cases when you stew the fillet under a tightly closed lid of the pan, the cooking time will be half an hour.

How to fry chicken in a pan

Of all the popular ways to cook chicken, the championship branch is the recipe for cooking by frying meat in a pan. Depending on the recipe, the entire cooking process may vary slightly, but the basic steps are very similar.

First of all, the chicken fillet must be washed under running water and cut off possible blood clots and films from it. After this, the meat must be blotted with a paper towel or napkins in order to remove any residual water from it. Pure chicken fillet cut lengthwise into strips, like on a meatballs or cubes. If desired, marinate the fillet in spices, seasonings, herbs, mayonnaise or garlic.

After the meat is prepared, it can be dipped in batter or bypassing this point, immediately put on the surface of the pan greased with vegetable oil. The more vegetable oil you pour, the fatter, but at the same time more golden, you will end up with chicken. When roasting chicken, be sure to add salt or seasoning to taste. Further, I invite readers to familiarize themselves with my selection of the most popular recipes for cooking chicken in a pan.

Pan fried chicken in soy sauce

Chicken fillet fried in soy sauce has a special piquancy of taste. Carefully add salt while cooking, making a discount on the fact that soy sauce itself will also sufficiently add salt to the dish.

Ingredients:

For the basics:

• 500 g chicken

• 2 squirrels
• 3 tbsp potato starch
• 1 tsp salt
• ½ tsp red chili peppers

• 1 tbsp potato starch
• 3 tbsp soy sauce
• Some water
• 2 tbsp brown sugar
• 3 cloves of garlic
• 2 tsp fresh ginger

Cooking method:

1. Cooking batter. Beat egg whites in a foam.
2. Add starch, salt, red pepper to the resulting mass and stir all the ingredients until smooth.
3. Wash the chicken fillet and cut into cubes.
4. Put chopped fillet in batter.
5. Fry the chicken fillet in sunflower oil until golden brown.
6. Next, prepare the sauce for serving. Pour in soy sauce to starch.
7. Then, pour water, add brown sugar and garlic passed through the press.
8. Ginger root grate and add to the sauce.
9. Pour the sauce into the pan on which the fillets were fried. Stir the sauce over low heat until it becomes thick.
10. Add the fried chicken fillet to soy sauce and keep it on fire for just a couple of minutes.

Chicken fillet with cheese crust in a pan

The combination of chicken and hard cheese is a win-win, because for my part it will be a crime to readers if I do not share with them the recipe for such yummy.

Ingredients:

• 1 chicken
• 60 g hard cheese
• 1 egg
• Black pepper to taste

Cooking method:

1. We wash the chicken fillet and cut off all the films from it.
2. Cut the fillet lengthwise into three equal parts.
3. Lightly beat the fillet with a kitchen hammer or the back of the knife. Add salt and pepper to taste.
4. Beat the egg with a whisk in a homogeneous mass, and rub the cheese on a fine grater.
5. Dip the beaten chicken in the egg and then in the cheese.
6. We shift the pieces of the fillet into a pan greased with vegetable oil and fry it until cooked on both sides.

Pan Fried Chicken Fillet

The easiest way to cook juicy chicken in a pan in a matter of minutes. True lovers of chicken, will be delighted with such a lunch or dinner.

Ingredients:

• 2 chicken fillets
• 2 eggs
• 3 tbsp flour
• Black pepper

Cooking method:

1. Cut the chicken fillet lengthwise into two parts. We beat each part of the meat, salt and pepper.
2. Pour wheat flour into a deep plate and roll chicken balls in it.
3. Beat eggs until smooth and dip into the resulting mass of fillet cue ball.
4. Pour the vegetable oil into the pan and heat it over the fire.
5. We put the chicken fillet in a heated frying pan. Fry them on both sides until golden brown.

Almonds breaded chicken fillet

One of the best options for breading chicken is nuts, in this case almond flakes. The best way to cook fillets if you want to diversify your everyday menu.

Ingredients:

• 1 chicken
• 3 tbsp flour
• 1 egg
• 50 g almond flakes
• Salt to taste
• Black pepper to taste

Cooking method:

1. Wash the chicken fillet and cut it into strips.
2. Sprinkle the meat on top with pepper and salt.
3. Beat eggs until smooth, pour the almonds into a deep plate.
4. Roll the fillet strips in flour, then in the egg and finally in nuts.
5. Further, as in similar recipes, fry the chicken fillet until cooked in vegetable oil.

The benefits of chicken

Of all types of meat, chicken is considered the most dietary product. From the thematic directories, you can find out that in 100 grams of chicken fillet contains 110 kcal. Protein content - 23 g, fat - 1 g. It is also worth considering that calorie content can vary depending on the cooking method you choose. For example, the fried fillet that we prepared today contains 170 kcal. Chicken meat contains calcium, magnesium, potassium, zinc, copper, sulfur, and iron. It is rich in vitamins A, B1, B2, B3.

Fillet is by far the most useful part of chicken, as it contains the lowest dose of cholesterol. Chicken fillet is rich in protein, when compared with other types of poultry and meat, in addition, it is very well and quickly absorbed.

Chicken fillet selection

It is best to use homemade chicken fillet for cooking. If you buy fillets in the market or in the store, pay special attention to the expiration date and be interested in the freshness of the product from the seller.

The smell of chicken should be neutral, and the color pinkish and uniform. If during pressing, it does not take its previous shape, then the filet has undergone repeated freezing, and it does not suit you.

How to serve fried chicken

Chicken fillet is best served with fresh or stewed vegetables. Any salad will be a great addition to such a dish, as well as a side dish. As a side dish with chicken, it will be appropriate to serve rice, buckwheat, pasta or mashed potatoes.

Speaking of spices, it is best to opt for the following options: garlic, curry, oregano, coriander, wig, rosemary, etc.

It’s easy to cook chicken in a pan, as you personally could see after reading today's selection article. To prepare such a delicious and mouth-watering second course, you don’t need to have any special skills at all, just follow all the tips and recommendations that are presented on this page. In the end, as always, I want to give some advice so that the chicken fillet in the pan that you cook will turn out to be tasty for the joy of all tasters:

• Carefully and responsibly approach the choice of chicken fillet during its purchase. The meat should be fresh, pleasant scarlet color and without third-party odors;
• Before frying, chicken fillet is best marinated in a mixture of salt, pepper, seasonings and spices;
• If you like chicken fillet in batter, then before putting it in the pan, dip it in one of these ingredients: egg, flour, breadcrumbs, semolina, etc .;
• If you have the opportunity, it is best to fry the chicken in a cast-iron skillet.

for cooking fried chicken in a pan with the addition of a gentle seasoning of curry:

• 500 gr chicken fillet;
• 1 onion;
• 1 pack of gentle curry seasoning;
• 50 g of vegetable oil;
• 20 grams of butter;
• salt.

1. It is necessary to take the chicken fillet and rinse it in cold water.

2. Cut the chicken into medium pieces. Put the pan on the stove, pour vegetable oil into it. Put the chopped fillet in the heated oil and bring it to a golden brown.

3. After the filet is sautéed, add the chopped onions along with the curry seasoning. Mix everything well so that the meat absorbs all the seasoning ingredients. Simmer chicken for half an hour with the lid closed.

At this stage of preparation chicken fillet  pan fried completed.
  The dish is ready to eat.
  Bon Appetit! A dish of fried chicken in a pan turns out to be very tasty and fragrant.
  Garnish can be mashed potatoes, buckwheat, or regular pasta.
  This recipe can be prepared for everyday use.

Another option  will bake chicken in the oven.
  To do this, just lay the pieces of meat and sprinkle with curry.
  Bake the dish for 35 minutes. The finished dish can be sprinkled with fresh herbs.
I advise  try to cook this simple recipe, and on your table will be a tasty and unusual dish.

Fried chicken in the 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.

1. If you decide to fry the poultry, it should be sweat for a few more minutes, since such meat often comes out harsh.
2. 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.
3. 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.
4. 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

1. Rinse, dry, sprinkle with salt and spices and leave for 20 minutes.
2. Roll the drumsticks in flour, dip in the egg and breaded in crumbs.
3. 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

1. Cut the fillet into pieces, salt, season with spices.
2. Combine eggs, mayonnaise and flour, kneading a not thick dough.
3. 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

1. Hip a little hammer.
2. Grind the pepper pod with salt until gruel is formed, grease the chicken with it.
3. Marinate the meat for several hours.
4. Fry the hips to golden sides, cover with a lid and put on top of the load.
5. Chop the garlic, cilantro, toss in the oil left in the pan after frying, simmer for 5 minutes.
6. 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

1. Finely chop the onion, grate the carrots on a fine grater, fry everything until soft, cool.
2. Twist the fillet and lard, add the sauté, stir.
3. Beat the egg, season with salt and spices.
4. 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

1. Combine soy sauce, chili flakes, salt and spices, and honey, pour the wings mixture. Leave to marinate for 2 hours.
2. Fry to a brown crust on both sides, sprinkle with sesame seeds.
3. 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

1. Cut the fillet into large plates, beat off.
2. Salt, season with spices.
3. Roll in breading.
4. 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

1. Cut the fillet into pieces, fry until the liquid evaporates.
2. Pour in oil, toss a quarter-ring of onion and pepper, fry until rosy pieces.
3. Add chopped garlic, season with salt and spices, turn off the stove.
4. Pour in sour cream, mix, sprinkle with herbs, cover.
5. 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

1. Wash the liver, remove the veins and films.
2. Fry until liquid evaporates.
3. Pour in oil, toss a quarter of the onion ring and coarsely grated carrots.
4. 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

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