How to fry chicken in a pan. How to fry chicken in a pan with a golden crust recipe

08.09.2019 Winter blanks

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

How to fry a chicken in a pan with a golden crust

Crispy chicken with a golden crust, tender meat, slices of fragrant potatoes with dill - can you imagine a tastier dinner? The whole charm of the dish is that it cooks quickly. Chicken is fried in 15 to 20 minutes. The main thing is not to let her become a stew, otherwise the taste will turn out completely different.

For cooking, any pieces are suitable. And the most delicious in fried form are the "pink" parts of the chicken - legs, thighs, wings. Although properly cooked fillet never comes out dry.

Be sure to bring the chicken in the oven: so it will be 100% fried, the meat will fall off the bone, they will want to be savored.

The chicken will be even tastier if you give it a little pickle in advance. To do this, cut the chicken into pieces, pour kefir with herbs and garlic, add and leave in the refrigerator for a couple of hours.

Necessary components:

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

How to cook:

We cut the chicken into pieces of 5 cm in size (approximately).
Mix flour with salt and pepper.
Heat the oil in a pan. Do not skimp - let it be enough.
Pieces of chicken dipped in flour and spread in a skillet. Putting them too close to each other is not worth it, because it’s important for us to fry the chicken, and its close pieces will quickly begin to secrete juice and stew in it.
Fry chicken on medium heat, first on one side, and then on the other. It takes 5 to 7 minutes on one side. The main thing is not to make the fire strong so as not to burn our meat.
At the end, turn off the stove, and cover the chicken with a lid. So it comes to condition, and the meat will not remain damp inside. You can do otherwise - hold it a little in a red-hot oven.

Serve the dish with salad, mashed potatoes, spaghetti. Do not forget to pour all the released fat. We understand that it is not too useful - but how delicious and satisfying it is! Enjoy your meal!

Fried chicken thighs

That’s what’s very convenient right now is the opportunity to buy your favorite bird parts. Roasted chicken thighs are not cooked for long: we return from work, buy a package of thighs and fry them for dinner.

Necessary components:

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

Cooking process:

We cut the hips in two or leave them whole (pieces are often sold very small). Coat with salt and pepper.
Heat the oil in a pan.
Throw hips at him.
Fry on both sides until cooked, periodically turning.

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

Chicken drumsticks in pastry

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

Necessary components:

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

Cooking process:

From kvass, eggs, flour, salt and pepper, knead the dough. Its consistency should not be too thick - approximately, like liquid sour cream.
We heat the vegetable oil.
Dip the batter in the batter and send them to the pan.
Fry on both sides: the crust should turn golden.
So that the shins do not remain raw inside, it is better to bring them to readiness in a hot oven. While they are fried, we will warm it to 220 degrees.
Put rosy calves in shape and hold in the oven for literally 5 - 7 minutes.

The dish is good to eat, dipping meat slices in sweet and sour sauce or curry sauce. It is wonderfully combined with fresh vegetables, rice, pasta and even unpretentious buckwheat. And also, you can feel free to offer such shins to guests at a festive dinner - the dish always causes delight.

Chicken fillet in a pan

We recommend frying chicken fillet when dinner is required to be cooked in just 15 minutes. The technology is so simple that even a schoolboy can really be taught it, not to mention an adult hungry man. Teach your husband a recipe and he will say thank you 1000 times.

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

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

Essential Ingredients:

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

How to cook:

We chop the fillet pieces thinly (up to 0.5 cm thick). The meat will not fly into fibers, if you are not too lazy to wrap it in cling film, and only then will you hammer on it.
Heat the pan, pour oil on it.
Put salted, pepper fillet in it.
Fry it on both sides until golden brown.

Put the fillet on a large flat dish.

While frying the chicken, you can put the jacket potatoes in the microwave, washed and cleaned of dirt with an iron brush. Bake it for 4 - 5 minutes and the side dish will be ready. Will serve dinner. Put the fillet on the serving plates, and next to the potato, cut into two parts. In the center of each cut a piece of butter. It will melt, turning the flesh of a potato into a gentle puree. Garnish with dill and eat it, savoring and enjoying.

Onion recipe

Not everyone knows how to cook chicken breast so that it remains juicy. Doubt your skills? Fry it with onions and you will not lose!

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

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

Essential Ingredients:

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

Cooking Instructions:

We cut the chicken fillet into cubes of about 1.5 cm.
We cut the onion in half rings.
Fry the onion until golden in a small skillet.
Season the chicken with salt, pepper and fry until half ready for another.
Combine the onion with the chicken and fry it all together for another 5 minutes.

A surprisingly fragrant chicken stew will be ready in the finale. It is delicious to eat with pasta and brown rice, but if you have time, put out the string beans - a complex side dish always makes the dish richer, tastier, more satisfying and healthier.

No oil added

Supporters of healthy lifestyles do not like fried food in principle. But if you do not use meat in cooking, you will get excellent healthy food. After all, chicken is a living source of digestible protein - the main builder of muscles and an energy source. True, without a frying pan, grilling an ala-chicken steak will be problematic. But why not try?

In a grill pan, the frying process is greatly simplified, and at the same time, steaks acquire appetizing strips.

What we need:

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

Cooking Instructions:

To start, we beat the chicken fillet thoroughly. The thickness of the steak should not exceed 0.5 cm.
Mix soy sauce, orange juice and pepper.
Immerse each piece in the marinade and leave to soak for 40-60 minutes.
Heat the pan and grease with a half of raw potatoes. We need medium fire, otherwise the meat will burn.
Put the steaks in a prepared container and brown on both sides until crust.

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

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

A light “creamy” dish will give a piece of ghee added at the very end of the frying. And lovers of bold experiments, we recommend seasoning the dish with a triangle of cream cheese with a taste of ham.

Complete list of ingredients:

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

How to cook:

We cut the chicken into small pieces, and the onions and carrots into small cubes.
Peel the potatoes and chop them randomly.
Fry chicken over high heat and add vegetables to it.
At the first stage, fry everything over high heat until a pleasant crust forms on the bottom.
Then we reduce the fire and fry all together on low heat until the potatoes and meat are soft.

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

Serve a dish with Borodino bread, vegetables and herbs. It is ideal to complement it with homemade salts: light-salted herring, mackerel are combined with such a dinner very harmoniously. Do not forget to offer sour cream or any other sauce to eaters.

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

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

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

First - pay attention to color. Chicken should not be yellow and even more so with a bluish tint. You don’t want to put the “old woman” on the pan. For a high-quality portion of animal protein, you should choose a young beauty. She boasts a light pink skin, without a whitish coating.
Second - the same skin and the same plaque. The latter should not be at all. Neither whitish nor pink, no. And the peel should be dry and clean.
Third - the chicken must "be in shape." Press and see how the meat behaves. If the dent is not straightened, then this is a sign - leave this carcass in place. If the meat quickly returns to its original form, then everything is fine. Such a carcass is ready to become your culinary masterpiece.
Fourth - aroma. If the “aroma” begins to fill everything around the carcass on the way to it, run headlong. If not, then feel free to sniff the meat. Of course, you don’t have to imagine yourself as a dog - a bloodhound that takes a trace. One breath is enough to understand that there is no repulsive smell. Then the carcass can be carried to the cashier.
Fifth - Choose chilled meat, not frozen. Otherwise, you run the risk of colliding with a number of problems after all the icebergs fall from the chicken. For example, it turns out that it is by no means pink. Or, what smells of her so that you want to cremate her, and not fry.
And the last - Do not pull while cooking. Better immediately make friends a carcass with a frying pan. Or start the process of preparing for frying. If you need to send it to the refrigerator for a while, then put it in a container. Optimum storage temperature 0 - 4 ° C.

Choose a marinade for frying

Of course, it’s better to marinate the chicken before frying. It is saturated with aromas of spices, and the taste will be amazing. Therefore, a few words about the methods and types of marinade.

Mayonnaise . I'm definitely not a supporter of cooking chicken with mayonnaise, although this marinade is one of the most common. I think there is no need to explain anything here. If you cook mayonnaise at home yourself, then add your favorite spices or fresh herbs to it. So he will sparkle with a completely different taste.

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

Soy sauce . With this marinade is better not to overdo it. Soy sauce is a salt concentrate. Therefore, in this case - it is better less, but better.

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

Rosemary . Absolutely win-win option. Chicken + rosemary \u003d taste bomb.

Mixture of peppers . I trust her more than any one particular kind of pepper. The mixture after grinding has an amazing aroma. And she makes her unique contribution to the final result.

Honey . A fairly controversial ingredient when frying chicken. The combination is really impressive, but there is subtlety here. When heated, honey loses its beneficial properties. Moreover, it is believed that this is how he begins to secrete oxymethylfurfural. And this, as scientists say, causes cancer. Although the exact connection is not observed. Plus, this substance is found in almost all products that are heated above 60 ° C. Most of it is in regular coffee 🙂 Therefore, I quite accept the marinade with honey.

Mustard . The mustard color gives the meat a rich yellow tint. Looks very colorful with lettuce and white rice.

Turmeric - the color of the golden sun. I like to cook with this spice. It is enough to leave the meat for 20-30 minutes and it will be marinated. Yes, turmeric is a natural dye, so be careful with it when working.

Butter . There are many options: creamy, sunflower, corn or olive. Everyone prefers their favorite oil. Another interesting combination of butter and vegetable. A kind of spicy touch of creamy taste to the finished dish.

How to fry in a pan

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

We put the pan on a strong fire. We heat up.
Pour oil with a layer of 3-5 mm. Better refined sunflower. It is necessary to heat it. Readiness can be determined by the appearance of bubbles or a characteristic crackling of oil in a pan.
Spread chicken on the surface of the pan. Please, be careful. To avoid getting oil, spread the meat is on its own.
To get a beautiful crust, the meat should be fried on all sides. Wait for the golden color and switch sides. This is best done with cooking tongs. Firstly, it’s convenient. Secondly, the meat is not damaged and maintains integrity. I usually flip 3 times, i.e. I fry twice on each side.
When frying chicken, it is important not to cover the pan with a lid, otherwise you can say goodbye to the golden crust. It is necessary that it is juicy, and that it is fried. The lid can only be covered when there is already a good and beautiful crust.

What time to cook

When frying, many people have a question - how much to fry chicken (fillet, legs or wings) in a pan. Of course, it is better to check the meat for preparedness. This can be done with a wooden toothpick. Poke the meat with it and see if there are any traces of blood on the toothpick. Everything is clear? The meat is ready.

But, the main time. The commandment of any chef is not to overdo it. Especially the chicken. There is virtually no fat in her meat. And instead of a juicy leg, you run the risk of getting hard and dry meat. To prevent such a disaster, a watch will come to your aid and here is a tablet:

Which pan is better to fry

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

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

Simple recipes

Step-by-step recipe on how to fry fillet slices in a pan

In summer, the barbecue season is very short. And so I want to treat yourself to barbecue. I offer a recipe for a light diet dish of chicken and onion fillet in marinade.

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

In a bowl, combine the above marinade ingredients (except red onion).

Dice the chicken breasts and chop the onion into large pieces. Add meat and onions to the finished marinade.

Mix well with a spoon. Cover the bowl with cling film and refrigerate for 30 minutes.

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

Preheat the grill pan and grease the bottom of 1 tbsp. vegetable oil. Cook the kebab from sliced \u200b\u200bfillet with onions until cooked. The dish is ready!

Sliced \u200b\u200bchicken with mushrooms in a pan - recipe with photo

Such a dish often helps out when there is no time to do something complicated. And you need to quickly prepare lunch or dinner. While the pasta is being cooked, chicken and mushrooms are already being cooked in the pan.

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

Chicken fillet cut into small pieces. Heat oil in a pan. Fry the meat on both sides until golden brown.

Chop the onion into cubes, and cut the mushrooms into quarters. Add to the fried chicken.

Season with chopped garlic cloves, dried cilantro, basil, ground black pepper and salt. If you have seasoning for chicken, you can add it instead of the rest of the spices. Pour the glass with a glass of water and simmer over low heat. Stir occasionally so that all the ingredients are fried evenly.

When the mushrooms and onions are stewed, add cream, mix. Hold for another 3 minutes and add chopped cherry tomatoes in half. Immediately remove the pan from the heat, otherwise the tomatoes will fall apart.

Ready chicken pieces with mushrooms are best served with pasta. Cream gives softness to meat and mushrooms and the necessary gravy to the dish.

With garlic crust

To prepare this delicious dish you will need:

chicken legs (about 1 kg);
1-2 cloves of garlic;
ground black pepper;
5 tbsp vegetable oil;
salt.

Rinse the legs thoroughly, dry and grate with salt and pepper. Set the meat aside: let it marinate.

Take care of the preparation of the dishes at this time. Pour oil into a well-heated pan and heat it. Put the marinated chicken in a skillet. Set a medium heat and fry the meat for about 5 minutes. Never cover the lid!

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

Then open the cover. Only without panic! Garlic can turn green: this is a completely normal reaction. When the integrity of garlic cloves is violated, enzymes and essential oils are secreted. Garlic essential oils react with amino acids, and a green or blue-green pigment is produced. Here is such a chemistry 🙂

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

Wings in sour cream

To make this incredibly tasty dish, you need such products for its preparation:

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

Peel the onions and rinse thoroughly. After lay it on a cutting board and cut into cubes.

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

Pour a little oil into a hot pan and heat it. Then put the wings into the bowl. Fry them on all sides until a golden crust appears (each side for about 4-6 minutes). Then, using a wooden spatula, transfer the fried chicken to a clean bowl.

Pour the remaining oil into a separate pan and place the pan on medium heat. When the fat warms up, put the chopped onion in a bowl and fry it until golden. Next, add sour cream and cool water here. Mix components well.

When this mixture boils, reduce the heat and place the wings in a frying pan. Cover the pan and simmer the chicken for 20-25 minutes. Turn the wings from time to time on the other side. Chicken wings in sour cream sauce are ready. Help yourself!

How to fry slices

In order to get a delicious fried chicken, you will need these products:

2 chicken fillets;
salt;
ground black pepper;
2-3 tbsp vegetable oil.

Rinse the fillet thoroughly under running water and remove excess water with a paper towel. Then cut the fillet into 2 cm pieces. Try to ensure that in each meat cube the fibers of the tissues pass obliquely.

Pour oil into a hot pan and heat. Then put the chopped chicken in a bowl.

Fry the meat on each side until golden brown. And a minute before the end of cooking, salt the chicken and pepper it. In the article on " cooking fillets in a pan "I shared with you my secrets of cooking chicken. Arm yourself with them, and every dish you cook will become a masterpiece of cooking 🙂

Chicken Liver with Onion and Gravy

Ingredients that are needed:

700 g of liver;
3 tbsp vegetable oil;
carrot;
drinking water;
onion;
150-200 g of 20% sour cream;
2-3 tbsp wheat flour;
salt;
sugar;
ground black pepper.

Carefully examine the “petals” of the chicken liver: remove fat and bile. Rinse and drain the liver. Cut the peeled onions into small cubes. Grate the carrots with a thin straw. Sauté the onion until golden brown. Then add carrots to the pan and simmer for a few minutes.

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

It’s not necessary to fry too much: just fry it slightly. Then mix the liver with stewed vegetables.

Dilute sour cream with water (total volume of the mixture is 500 ml). Add a pinch of salt and a little sugar to this sour cream solution. Pour the liver-vegetable mixture with sour cream and bring to a boil. After that, reduce the heat to small, cover the pan with a lid and simmer the contents until the gravy thickens. Chicken liver with gravy is ready. It's time to have a meal! 🙂

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

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

After a hard day's work, you want a simple, quick to prepare, and most importantly tasty dinner. I want to please all family members, so dinner becomes a problem. But chicken is probably versatile meat, which is excellent in combination with potatoes, vegetables and even pineapples, and stuffed chicken is generally fantastic. From this meat you can make a lot of all kinds of dishes, it is fried, stewed, boiled

Chicken is combined with vegetables and fruits. Even if you do not know how to cook at all, feel free to start cooking with it. Cooking in the oven is quite simple, but today, I offer a selection of recipes for chicken fried in a pan.

Chicken fried in slices in a pan with vegetables (eggplant, tomato, garlic, pepper)

Chicken meat is excellent in combination with vegetables. Today I propose to cook it with eggplant, tomatoes, sweet bell pepper and onions

We will need:

Chicken fillet - 500 g
Eggplant - 1 pc.
Tomatoes - 2 pcs.
Bulgarian pepper - 0.5 pcs.
Onions - 1 pc.
Garlic - 2 cloves
Vegetable oil - 30 ml
Salt to taste
Fresh greens - 3 branches

Cooking:

We rinse the eggplant well, get rid of the stalk, grind medium-sized cubes. We spread the vegetable in a plate, pour cold water, add salt. Thus, we get rid of bitterness.

Cut the chicken breast into small pieces.

In a pan, heat the sunflower oil, spread the pieces of chicken, fry until half cooked.

Sweet peppers are cleared of seeds by cutting the stem. Peel the onion. Grind pepper in strips, and onion in half rings.

Shredded vegetables are transferred to the pan, mix, simmer until the vegetables are soft.

Then squeeze the pieces of eggplant, put in a pan, pour boiled water. Stew until fully cooked.

Wash the tomatoes well, cut the stalk, chop in half rings, spread to the vegetables. Stew a couple more minutes.

Turn off the stove, add salt, pepper, chopped garlic, mix. Let’s insist, then transfer to a dish. Sprinkle with chopped herbs. Enjoy your meal!

Recipe for a chicken in a pan with pasta, cherry tomatoes, garlic and cheese

This dish is perfect for a family dinner. Cook and you will definitely like it. As they say - simple and tasty.

We will need:

Spaghetti - 250 g
Chicken thighs - 3-4 pcs.
Cherry Tomatoes - 250-300 g
Cheddar Cheese - 150 g
Chili pepper, flakes - 1/2 tsp.
Garlic - 2-3 cloves
Fresh parsley
Ground black pepper
Salt to taste

Cooking:

Boil pasta in salted water until tender. Leave half a glass of liquid. Throw the spaghetti in a colander.

Pour olive oil into the pan, add the flakes of chili pepper, heat.

We free the chicken thighs from the skin, separate the meat from the bones. Grind the meat into small pieces. We spread it in a pan, fry until crisp, transfer to a plate.

We divide the garlic into cloves, chop it with a knife, send it to the pan. Cherry tomatoes are cut in half, spread in a pan. Add half a cup of liquid from cooking pasta.

Then we send chicken, pasta, season with salt, pepper.

Grate the cheese on a coarse grater, sprinkle the dish, mix well

Wash the greens well, chop with a knife, add to the pan

Spaghetti with chicken, tomatoes and cheese are ready. Serve to the table, bon appetit!

Cooking julienne with chicken and mushrooms with cheese

A popular snack is prepared in about half an hour, in a pan, easily and simply.

We will need:

Chicken fillet - 400 g
Champignon mushrooms - 300 g
Onions - 100 g
Cream 20-30% - 200 ml
Hard cheese - 150 g
Vegetable oil - 2 tbsp. spoons
Salt to taste
Ground black pepper - to taste
Greens (basil or salad leaves) - for decoration

Cooking:

Grind the chicken fillet in small pieces. In a pan, heat the sunflower oil. Fry the meat until half cooked.

We clean the onions, wash them, cut them into small pieces, send them to the pan, fry them for several minutes.

Mushrooms are cut into large pieces, sent to the pan. After the liquid evaporates, salt, pepper, fry for 5-7 minutes, until golden brown.

Pour the cream into the pan, warm it up a bit. Rub cheese on a coarse grater, sprinkle the dish on top, cover, turn off the stove. After a few minutes, the cheese will melt, a delicious crust is formed. The dish is ready, serve to the table, sprinkle with chopped herbs. Enjoy your meal!

General Tso's chicken cooked in a pan in batter in slices

For those who like to experiment, we offer you to cook very tasty, delicate, slightly spicy and sweet in taste.

We will need:

Chicken fillet (or chicken breast) - 600 gr.
Corn starch - 150 gr.
Chicken broth - 1 cup
Egg - 1 pc.
Soy sauce - 50 ml.
Mirin - 25 ml.
Dry or fresh ginger to taste
Garlic - 2 cloves
Hot pepper - 1 pc.
Sugar - 4 tbsp. spoons
Green onion - 2 feathers
Ground black pepper - to taste
Vegetable oil - 300 ml

Cooking:

We divide the garlic into cloves, finely chop. We wash the green onions well, cut them. For lovers of ginger, cut it into small pieces.

Rinse the meat well, chop it into pieces.

For batter, we send starch to the container, break the egg, mix well. Add 3-4 tablespoons of very cold water. Water needs to be poured in one spoon, look at the consistency, it should turn out to be thick and viscous.

Bone meat in batter, fry in oil for 2-3 minutes. We shift the pieces on a plate.

We put the pan on the stove, pour in the liquids that make up the dish. Next we send with a pod of hot pepper, chopped onions, garlic and ginger. Then comes ground pepper, sugar, starch. We stand the sauce on fire until thickened.

Now spread the meat, mix well. Stew until the meat is ready. Serve the dish hot. Enjoy your meal!

Delicious chicken dish with vegetables in tagine

This recipe belongs to Moroccan cuisine, the taste may vary slightly depending on the spices used. If you use Tajin, the taste will be completely different than using a double boiler or an ordinary frying pan. Vegetables will retain their bright taste and shape, cook, it is very tasty.

We will need:

Chicken - 600 gr.
Small potatoes - about 1 kg (to tightly cover the bottom of the tagine)
Small tomatoes - 2 pcs.
Onions - 1 pc.
Eggplant (very small, I have less palm) - 1 pc.
Zucchini (very small, I have less palm) - 1 pc.
Carrots - 1 pc.
Garlic - 8 cloves
Cilantro - 1 bunch
Ground cinnamon - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Ground ginger - 0.5 tsp.
Ground cloves - 1 pinch
Powdered saffron - 0.5 tsp.
Provencal herbs - 0.5 tsp.
Cumin (zira) - to taste (for an amateur)
Hot red pepper - to taste
Olive oil - to taste

Cooking:

Pour water into the bottom of the Tajine, put the garlic, passed through the press, and all the spices. Pour in olive oil, mix well.

Wash the chicken carcass well, cut into pieces. Bone the meat well in the marinade. Cover and leave for a couple of hours. Chicken during this time has time to be saturated with aromas of herbs and spices.

Pickled pieces of chicken, lightly fry in a pan until golden brown

We clean the potatoes, rinse well, put them tightly in tajine in the marinade, add a little salt.

We send fried meat to salt and salt.

Then we send finely chopped vegetables.

Close the lid, put on a slow fire, leave to languish for 4-5 hours. The vegetables will give juice, and the excess will come out with steam through the hole in the lid.

Put the finished dish on a flat dish. Decorate with cilantro. Enjoy your meal!

Fried chicken is a dish that is easy to prepare. The recipe for fried chicken in a pan is so simple that this dish is completely impossible to spoil, because all that is required of us is to make sure that the meat does not burn. By the simplicity of preparation, this recipe can only be compared with, which is also very easy to prepare.

For poultry, you can use a minimum of seasonings. You can limit yourself to just ground pepper, or you can add any more spices and seasonings, including using ready-made mixes for poultry.

In my opinion, a crispy fried chicken is most suitable for dinner, when there is no time to cook anything laborious. I laid out the pieces in a pan, and within an hour a delicious fried chicken will be ready.

Today I used thighs to cook fried chicken in a pan, but you can cook wings, legs, chicken legs, and any part of the bird in the same way. Slices of chicken, salt, pepper, add any other seasonings that we like. For example, in I used an Italian mixture of herbs, and I used dry parsley and a ready seasoning for poultry.

To enhance the taste of rubbing thighs with garlic. In this form, leave the chicken for a while (as much as we can afford) for pickling. This can be done in advance - in the morning or in the evening.

Peel the pickled chicken pieces from the garlic (it can burn) and spread in a pan. Fry in vegetable oil to the desired degree of toasting. We will cover with a lid so that not only the crust is rosy, but also the chicken does not remain raw inside.

Crispy fried chicken goes well with any side dish. You can serve some hot sauce, including mustard and traditional ketchup.

Cooking chicken in a pan has become so familiar and ordinary that we no longer think about alternative options. Modern housewives are constantly striving for new culinary discoveries, but they never look in the most prominent places. The question of how to fry a chicken in a pan can be discussed for hours, but this is not enough to describe all the ways. Amazing right? If you are interested, be sure to pay attention to the original recipes for cooking chicken in the usual home conditions in an ordinary frying pan.

Recipes of fried chicken in a pan

If you have a chicken carcass, a frying pan, a good mood and a few hours of free time - it means that you have an open sea of \u200b\u200bculinary opportunities. The main thing is to see them and correctly implement them. This will help you recipes, widely used among modern self-taught chefs. Having familiarized yourself with them, you will realize that even with a minimal set of products from ordinary chicken you can make a real delicacy!

How to fry whole chicken

To some this may seem unspeakable savagery, but actually it’s quite possible to fry a whole chicken carcass in a pan. This culinary trick is useful if you want to cook a delicious chicken while in the summer house or in the country house, where there is no oven. In addition to the pan, you will need:

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

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

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

How to cook with potatoes and mushrooms

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

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

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

Wash the chicken thoroughly under running water, cut into medium-sized slices, sprinkle with a mixture of lemon juice and dessert and wine. Leave to soak in a warm place for a quarter of an hour.
Rinse champignons, cut into large pieces.
Peel potatoes, wash, cut into long slices.
Wash the bell peppers thoroughly, remove the stalk, seeds, cut into 5–7 mm wide staples.
Peel the onion, cut into rings.
Roll pieces of chicken in starch, fry in a skillet with a minimum amount of vegetable oil until fully cooked, transfer to a plate.
Transfer mushrooms and potatoes to the pan, turn on a medium-high heat, cover with a lid.
After a quarter hour, transfer the onions to the pan and sauté for another 5 minutes.
Pour potatoes with mushrooms and onions into soy sauce, mix well.
Wash parsley and tomatoes.
Arrange the chicken meat, potatoes and mushrooms in plates, decorate the dish with herbs, pepper and tomatoes.

How to cook thighs with an onion pillow

Even if you follow a strict diet, this dish will not violate the diet. Low-calorie chicken cooked on a pillow of onions will not be fried, so worries about health hazards can be discarded. So, to cook this simple hearty treat, you will need:

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

The process of preparing chicken thighs in a pan:

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

Here's another recipe for chicken legs fried in a pan.

Juicy chicken fillet with gravy slices

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

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

How to fry chicken with gravy:

Soak chicken meat in cool water a few hours before starting the direct preparation of the dish. Every 45-50 minutes, the water needs to be changed.
Grind onions and carrots, mix, fry in a pan, adding 20-30 grams of vegetable oil.
Remove the chicken from the water, cut into small oblong slices, transfer to a frying pan to the carrots and onions, add pepper, salt, spices, turn on a medium-high heat, cover.
After 10-12 minutes, add tomato paste and flour, cover again and pinch for another 5-7 minutes.
Boil 200 ml of water and add the required amount to the pan (adjust the consistency as you wish).
Grind the greens, send it to the gravy, cover, increase the heat to the maximum.
In exactly 3 minutes the dish will be ready!

Crispy Chicken Drumsticks

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

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

How to fry chicken meat in a pan with a crispy crust without breading:

Clean the hams of fat and feather debris, divide them into shins and thighs, rinse thoroughly under running water, and then dry thoroughly.
Pepper, salt, leave for a quarter of an hour in a warm place so that the meat is thoroughly soaked.
Meanwhile, make a quick marinade: mix soy sauce, chopped garlic, honey, and freshly squeezed lemon juice.
Lubricate the resulting pieces of meat, send them to the refrigerator for 45-50 minutes. During this time, the marinade on the surface of the skin should thicken.
Just before starting the cooking process, heat a little vegetable oil in a pan.
Gently shift the pieces of meat into a skillet, making sure that they do not touch. The skin should be at the top.
After 5-7 minutes, when the meat is fried from below, turn it over to the other side.
Continue frying over low heat for 30-35 minutes, turning over periodically.

Watch a step-by-step video recipe on how to fry chicken and potatoes in a pan.

How to deliciously fry the legs in garlic mayonnaise

An unusually tasty dish, which will be appropriate, both at an ordinary dinner, and at a gala event. Chicken legs in mayonnaise will make lick the fingers of lovers a tight meal and satisfy the appetite of the most demanding gourmet. If you want to surprise your guests and household with this wonderful delicacy, hurry to write down the recipe. For cooking you will need:

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

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

Rinse the chicken legs thoroughly, dry in a warm place;
Combine salt, spices and seasonings in a small metal container. Grate the resulting mixture with meat, leave to soak for 15 minutes.
Peel the garlic, grind or press, mix with mayonnaise. Generously spread chicken legs with this compound, cover with cling film, and put in the refrigerator.
After half an hour, remove the prepared legs, move to a heated frying pan with a small amount of vegetable oil. To make it delicious, you must know exactly how much to fry the chicken. On medium heat it takes exactly 25 minutes. During this time, you should turn the legs 5-6 times so that they are evenly browned on all sides.

How to make breasts in sour cream sauce without oil

A gentle low-calorie dish will appeal to those who seek to lose weight. To cook it, you will need:

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

How to fry chicken breasts in sour cream sauce:

In a small glass or ceramic container, combine water, sour cream, soy sauce, salt, sugar, spices and seasonings. Transfer the resulting mixture into a pan and place it on a burner with medium-intensity fire.
Rinse the chicken breast thoroughly under running water, cut into large pieces, send to the pan, cover.
In 30 minutes the dish will be ready!

Very simple and delicious recipe with vegetables in Chinese

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

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

How to fry chicken with vegetables in Chinese:

Rinse chicken, soak in cool filtered water for at least 30 minutes.
Peel the cucumber and carrots, and then cut into medium-sized cubes.
Coarsely chop the feathers of green onions, fry the cashew nuts.
Remove the fillet from the water, rinse again, cut, lightly fry with carrots and cucumber on a burner with medium-intensity fire.
Add chopped onion and garlic pressed on the press, reduce heat to a minimum, cover, pinch for 5 minutes, and then add soy sauce.
After 5-7 minutes, add grated ginger root, roasted cashew nuts, salt, seasonings, spices and starch.
Increase the heat to medium, fry another 5-6 minutes, and then turn it off.
Serve on the table no earlier than 10 minutes after the end of cooking. This meat will be best combined with rice or noodles.

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Fried chicken video recipes in a pan

If you want to know even more about the intricacies of cooking chicken in a pan, watch the videos attached below. These videos detail all the important nuances that can be useful to novice housewives. Experienced chefs tell how to fry the most ordinary meat in unusual ways. You just have to take note of these recommendations, start practicing. Take care of this and soon learn how to create your own original recipes!