Fried chicken has a wonderful taste and aroma that is so inviting and inviting. The easiest way to cook chicken so that it turns out tasty, aromatic and has a golden crust is to use the oven. But what to do if there is no oven? It doesn’t matter, an ordinary frying pan can do this, you just need to know a few tricks.

First of all, to cook delicious chicken in a frying pan with a golden crust, you need to prepare it. First, take the chicken and cut it into small pieces. Chicken meat, especially breast, is practically dietary meat and can be quite dry when cooked. In order for it to be juicy, you must first marinate it.

Recipe No. 1

Take a small saucepan, put the chicken in it, sprinkle it with fresh onion rings on top, add spices to the chicken or salt and pepper to taste, then squeeze the juice of one lemon into it, add 3-4 tbsp mayonnaise. spoons and mix everything thoroughly. The marinade is ready, close and put the pan in the refrigerator for several hours. After the chicken has marinated, we start frying. Place a frying pan on the stove, pour oil and heat it well. Then put the chicken in the frying pan and press it down firmly with a spatula, fry each side like this, turning each piece often. In this way, the chicken will not be stewed as with regular frying, but will create a grill effect.

Recipe No. 2

The same golden crust effect can be achieved using breadcrumbs. To do this, take a chicken, preferably a breast, and cut it into pieces about 1 cm thick. Beat each piece with a hammer and leave it aside for now. In order for the crackers to stick to the chicken, we will prepare a batter from eggs, milk and spices. Take a deep plate, beat 3 eggs into it, add a little milk, salt and spices to taste, then mix everything thoroughly. Place a frying pan with oil and heat it up. We take the meat, dip it in batter, then roll it in breadcrumbs, put it in a frying pan and fry. Rusks will give the chicken a crispy and golden crust.

Recipe No. 3

Another increasingly popular method of frying chicken in a frying pan is using special sheets. Take a chicken breast, cut it into small pieces, and beat it well with a hammer. We take sheets of paper on which inside seasoning from various spices is applied. We place a sheet, place a piece of breast on one part, and cover the piece on top with the other part. Place the chicken fillet in paper on a heated frying pan and fry without oil for 5-7 minutes. each side. The result is a tasty, juicy and tender chicken with a golden crust.

Recipe No. 4

The next way to prepare fried chicken with a golden crust. Take the chicken and cut it into
small pieces, preferably with skin on the pieces. Soak the chicken in the marinade. Take a pan, put the chicken in it, add the onion cut into rings, salt and pepper to taste, pour it all with kefir, mix everything thoroughly. Cover the pan and place it in the refrigerator for several hours. Separately, prepare the egg mixture, beat 3 eggs in a deep plate, and pour flour into a second plate. Heat a frying pan, add oil, then start cooking. We take each piece of chicken, dip it in the egg mixture, then in flour and send it to fry. After cooking, the chicken turns out with a golden, crispy crust, and the inside is soft and tender.

Recipe No. 5

The chicken must be cut, take pieces only with the skin. Let's marinate the chicken. Take a saucepan, put in the chicken, add onion rings, salt, spices to taste, the juice of one lemon, one tablespoon of vinegar diluted with water. Mix everything thoroughly and put it in the refrigerator for a couple of hours. Then we take out the marinated chicken and start preparing it for frying. Place all the pieces on the table and rub each with a mixture of red pepper and turmeric. Place the pieces in a heated frying pan with oil and fry. After cooking, the chicken will be very juicy due to the action of the sour marinade, and the top will be covered with a bright golden crust, thanks to the spices. Be careful, this recipe gives the chicken a spicy taste.

Conclusion

With all of these recipes, you'll get great fried chicken even without an oven. This dish can be served not only for a family dinner, but also for any holiday. Guests will appreciate this dish and won’t even notice that the chicken was cooked without an oven. Fried chicken can be served with all kinds of side dishes.

Chicken in batter and breadcrumbs can be served with vegetables and sauce.

Spicy chicken will go well with mashed potatoes. Fried chicken fried using the first method can be served with almost any side dish. Absolutely everyone will like this dinner, and no one will go hungry.

Fry chicken with a golden crust in a frying pan and enjoy your meal!

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

The success of a dish is largely determined by the quality of the meat. To avoid mistakes when choosing it, follow my step-by-step instructions:

• First– pay attention to the color. The chicken should not be yellow, much less have a bluish tint. You don't want to put an "old lady" in the pan. For a quality portion of animal protein, you should choose a young beauty. It boasts light pink skin, without a whitish coating.
• Second- the same skin and the same coating. The latter should not exist at all. Neither whitish, nor pink, nothing. And the skin should be dry and clean.
• Third- the chicken must “be in shape.” Apply pressure and see how the meat behaves. If the dent does not straighten out, then this is a sign - leave this carcass in place. If the meat quickly returns to its original shape, then everything is fine. This carcass is ready to become your culinary masterpiece.
• Fourth– aroma. If the “aroma” begins to fill everything around the carcass even as you approach it, run headlong. If it’s not there, then don’t be shy to smell the meat. Of course, you don’t have to imagine yourself as a bloodhound dog that takes the scent. One breath is enough to understand that there is no repulsive smell. Then the carcass can be taken to the checkout.
• Fifth– choose chilled meat rather than frozen. Otherwise, you run the risk of encountering a number of problems after all the icebergs fall from the chicken. For example, it turns out that it is not pink at all. Or that she smells so much that you want to cremate her and not fry her.
• And lastly– don’t delay cooking. It’s better to immediately make friends between the carcass and the frying pan. Or start the process of preparing for frying. If you need to put it in the refrigerator for a while, then put it in a container. Optimal temperature storage 0 – 4°C.

Choosing a marinade for frying

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

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

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

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

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

Rosemary . Absolutely a win-win option. Chicken + rosemary = flavor bomb.

Pepper mixture . I trust it more than any particular type of pepper. The mixture has an amazing aroma after grinding. And she makes her unique contribution to the final result.

Honey . Quite a controversial ingredient when frying chicken. The combination is truly impressive, but there is a subtlety here. When heated, honey loses its beneficial properties. Moreover, there is an opinion that this is how it begins to release hydroxymethylfurfural. And this, as scientists say, causes cancer. Although there is no exact connection observed. Plus, this substance is found in almost all products that are heated above 60C. Most of it is found in regular coffee :) Therefore, I quite accept marinade with honey.

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

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

Oil . There are many options: cream, sunflower, corn or olive. Everyone has a preference for their favorite oil. Another interesting combination of butter and vegetable oil. A sort of piquant note of creamy taste to the finished dish.

How to fry in a frying pan

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

1. Place the frying pan on high heat. We heat it up.
2. Pour oil in a layer of 3-5 mm. Refined sunflower oil is better. It needs to be heated. You can determine readiness by the appearance of bubbles or the characteristic crackling sound of the oil in the pan.
3. Place the chicken on the surface of the pan. Please be careful. To avoid getting oil, place the meat away from you.
4. To get a beautiful crust, the meat should be fried on all sides. Wait until golden brown and change sides. It is better to do this with culinary tongs. First of all, it’s convenient. Secondly, the meat is not damaged and maintains its integrity. I usually turn it over 3 times, i.e. Fry twice on each side.
5. When frying chicken, it is important not to cover the pan with a lid, otherwise you can say goodbye to the golden crust. This is necessary so that it is juicy and so that it is fried. You can cover it with a lid only when there is already a good and beautiful crust.

How long to cook

When frying, many people have a question - how long to fry chicken (fillet, legs or wings) in a frying pan. Of course, it is better to check the meat for doneness. This can be done using a wooden toothpick. Pierce the meat with it and see if there are traces of blood on the toothpick. Is everything clean? The meat is ready.

But, the main thing is time. The commandment of any chef is not to overdo it. Especially chicken. There is practically no fat in its meat. And instead of a juicy leg, you risk getting tough and dry meat. To prevent such a disaster from happening, a clock and this sign will come to your aid:

Which frying pan is best for frying?

Having decided how to fry chicken in a frying pan, let's talk about frying pans. Their choice depends on the desired result. For example, a good crust is guaranteed with a non-stick frying pan. Verified option - cast iron frying pan. But frankly speaking, she's losing modern materials ease of use and not every housewife will want to drag it across the stove. Fans of Asian cuisine give preference. More useful option – .

Grill pan Tefal TALENT, Tefal

6 779 rub.

To the store
top-shop.ru

If you want to cook chicken with a crust and gravy, then choose a deeper frying pan. If you want to cut the chicken into portions and fry it with onions, choose shallow option. Otherwise, the high walls of the pan will create the effect of stewing rather than frying.

Simple recipes

Step-by-step recipe for frying fillet pieces in a frying pan

In summer the barbecue season is very short. And I really want to treat myself to barbecue. I suggest easy recipe dietary dish from chicken fillet and onions in marinade.

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

Combine the above marinade ingredients (except red onion) in a bowl.

Cut the chicken breasts into cubes and the onion into large pieces. Add meat and onions to the prepared marinade.

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

Alternately thread pieces of meat and onion slices onto wooden kebabs.

Heat a grill pan and grease the bottom with 1 tbsp. vegetable oil. Cook shish kebab from pieces of fillet with onions until done. The dish is ready!

Chicken pieces with mushrooms in a frying pan - recipe with photo

This 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 cooking, chicken and mushrooms are already being cooked in a frying pan.

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

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

Chop the onion into cubes and cut the champignons into quarters. Add to fried chicken pieces.

Season with seasonings - chopped garlic cloves, dried cilantro, basil, ground black pepper and salt. If you have chicken seasoning, you can add it instead of the other spices. Fill the floor with a glass of water and simmer over low heat. Stir occasionally to ensure all ingredients fry evenly.

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

Ready-made chicken pieces with mushrooms are best served with pasta. Cream softens the meat and mushrooms and provides 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 rub with salt and pepper. Set the meat aside and let it marinate.

At this time, prepare the vessel. Pour oil into a well-heated frying pan and heat it. Place the marinated chicken in the pan. Set the heat to medium and fry the meat for about 5 minutes. Do not cover the lid under any circumstances!

Then turn the legs over, reduce the heat slightly and fry until golden brown. Then place the garlic, crushed with the flat of a knife, on the meat. Cover the frying pan with a lid and, reducing the heat to low, simmer the chicken for 3-5 minutes.

Then open the lid. Just don't panic! Garlic may turn green: this is a completely normal reaction. When the integrity of the garlic cloves is damaged, enzymes are released and essential oils. Garlic essential oils react with amino acids to produce a green or blue-green pigment. This is such chemistry :)

Next, turn the legs over, garlic side down. Cover the bowl with a lid and leave on the stove for another 3-5 minutes. That's it, the chicken is ready. Now is the time to take a sample :) And don’t forget to read the article “ ». In it I have prepared a lot of interesting and useful things for you.

Wings in sour cream

To make this incredible delicious dish, to prepare it you need the following products:

• 500 g chicken wings;
• 0.5 glasses of water;
• 5-6 tbsp. vegetable oil;
• 1 large onions;
• 200 g 20% ​​sour cream.

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

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

Pour some oil into a hot frying pan and heat it. Then place the wing pieces into the bowl. Fry them on all sides until golden brown (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 frying pan and place the pan over medium heat. When the fat is heated, place the chopped onion in a container and fry it until golden brown. Next, add sour cream and cool water. Mix the ingredients thoroughly.

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

How to fry in pieces

To make delicious fried chicken, you will need the following products:

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

Rinse the fillets thoroughly under running water and remove excess water using paper towel. Then cut the fillet into 2 cm pieces. Try to ensure that the tissue fibers run diagonally in each meat cube.

Pour oil into a hot frying pan and heat it up. Then place the chopped chicken fillet in the bowl.

Fry the meat on each side until golden brown. A minute before the end of cooking, salt and pepper the chicken. In the article about “”, I shared with you my secrets of cooking chicken. Arm yourself with them, and every dish you prepare will become a culinary masterpiece :)

Chicken liver with onions and gravy

Ingredients needed:

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

Carefully examine the chicken liver “petals”: ​​remove fat and bile. Rinse and dry the liver. Cut the peeled onion into small cubes. Grate the carrots into thin strips. Fry the onion until golden brown. Then add carrots to this 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 frying pan, the second batch is breaded at this time.

There is no need to fry it too much: just lightly fry it. Then mix the liver with stewed vegetables.

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

I also wrote in detail the secrets of preparing this offal in the article “”. Well, if you still have doubts about how to cook chicken in a frying pan, take a look interesting video. Sometimes it is better to see once than to hear or read.

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

There is probably no easier way to cook delicious chicken than simply frying it in a frying pan. And I hasten to note that despite the simplicity of the recipe and the short preparation time, fried chicken in a frying pan turns out incredibly tasty and juicy. On top of everything else, I’ll be honest that not only a novice housewife, but even a teenager can cook it. To make our fried chicken juicy and tender, we marinate it in vegetable oil with lemon juice for a short time. Well, frying it in a frying pan is not difficult at all. To suit my taste, I used lemon, onion and garlic in this dish, which made it very fragrant. You can act according to your taste and desire, and simply fry the chicken without these ingredients. Despite the banality of the recipe, I assure you, fried chicken in a frying pan is very tasty and simple.

Ingredients:

• any chicken parts about 750 g
• unscented vegetable oil 5 tablespoons
• salt, pepper, seasonings to taste
• 1 small lemon
• 4 - 5 cloves of garlic
• several small onions
• green

Cooking method

The bird should be chopped into portioned pieces, which we sprinkle with lemon juice, add three tablespoons of vegetable oil, salt, pepper, spices, mix everything carefully and leave for 20 - 30 minutes (the longer the better). Then heat a frying pan of a suitable size (it is best to use a fairly high one with a thick bottom) along with vegetable oil.

Place the chicken pieces skin side down and cook over medium heat until golden brown without a lid, usually this takes about 15-20 minutes. Then carefully turn them over and continue frying in the pan for another 15-20 minutes, but with the lid on and reduce the heat. Then remove the lid, increase the heat a little and add (optional) chopped lemon, from which we squeezed the juice, small onions cut into two parts and whole cloves of garlic. Fry everything together for about five minutes, during which time the onion will become transparent and soft, the garlic will give off its aroma, and the lemon will brown slightly. You can serve this delicious fried chicken as a separate dish with greens, or with any side dish. Bon appetit.

Fried chicken- general principles

Sometimes you really want to pamper your family members with something delicious, but you don’t want to spend too much time on the cooking process. Fried chicken in various variations - the most ideal option surprise your household and save time for other important matters. Tasty, satisfying, original and always relevant! And what kind of recognition and respect will a hostess enjoy if she has a couple of tasty but simple recipes cooking fried chicken.

This light dish is perfect for everyday, festive, and romantic menus. It can be used as separate form, and in combination with potatoes, salads, vegetables, rice and even some fruits. A glass of dry red table wine adds a special piquancy to a fried chicken dish. Amazing combination and goes well with romantic dinner, isn't it?

Fried chicken is very popular and delicious, and for good reason! It has a golden crust on top, and tender juicy pinkish meat inside, and it doesn’t require any special skill when cooking. A great option to surprise your girlfriend, because even a man inexperienced in culinary matters can prepare a tasty and original dish. It is enough to show a little love, imagination, desire, and your woman will not remain indifferent.

Below we will try to consider all the nuances associated with the preparation of equipment and products, as well as some simple recipes for a tasty and uncomplicated dish called “fried chicken”.

Fried chicken - preparing dishes

In order for our chicken to keep correct form and acquired the desired golden crust during the frying process, you need to choose a frying pan wisely. Let's talk about proper care so that the frying pan does not lose its main functions longer.

Firstly, frying utensils should be made of metal, since the oil boils better in it and does not absorb harmful substances. You should give preference to a copper, cast iron, babbitt, tinned or cast iron-enamel frying pan, if possible with a thickened bottom.

Secondly, it must be absolutely clean and smooth from the inside, without potholes or nicks. Scratches on the bottom, even minor ones, cause food to burn on the pan, so this type of cookware is not suitable for frying. It is also undesirable to have yellow spots, remaining at the bottom from the oil of the previous frying. They are usually difficult to eliminate, so try to prevent them from appearing.

To ensure that your dishes remain in their original condition, do not forget to properly care for them:

— place food only in hot oil, without adding cold oil (it’s better to pour more oil right away than to add it later);

- don't wash it hot water in a greasy form, remove the greasy layer with a napkin or cloth;

— do not leave the frying pan unwashed after frying, and after washing, immediately wipe it with a clean towel;

- do not scrape it with a knife, metal sponges, or clean it with coarse powder; it's better to use a special one detergent and a soft sponge for washing.

Fried chicken - food preparation

When buying chicken in a store, you should focus on the size. It should not be too large, since the bird itself cannot grow to enormous sizes. However, taking a small chicken (less than 1.5 kg) is not profitable, and it does not look very appetizing. Therefore, it is better to choose the “golden” mean - from 1.5 to 2.5 kg, no more.

If the carcass is frozen, defrost it at room temperature, not in hot water. Nowadays it is fashionable to defrost food using microwave oven. This method is allowed if the dish needs to be prepared urgently.

So, our chicken has defrosted or you originally bought it chilled (that's even better) - excellent! Cut the carcass between the fillets, clean off the entrails and other unnecessary residues, cut off the tail, and rinse it in running cool water. Chop into pieces and start marinating, coating, treating with salt and spices - what we do with the chicken components depends on the recipe.

Recipe 1: Quick Fried Chicken

This recipe is universal, quite quick and simple. Before frying, the chicken should be marinated a little, this, in fact, is the secret. While it is soaking, you can freely do other things. It is better to use chicken legs for frying.

Ingredients: chicken legs - 700 gr., lemon juice - table. spoon, a little vinegar, vegetable oil table. spoon (for marinade), pepper and herbs of your choice.

Cooking method:

Prepare a marinade of oil, lemon juice, vinegar and herbs, thoroughly coat the legs with it on all sides and leave to soak for three to four hours. You can put the meat in a plastic bag, so it will soak in better. Don't add salt!

Next, heat the oil in a frying pan and carefully place the chicken, add salt, pour in the drained marinade, close the lid and fry on both sides over high heat, each side for 2-3 minutes. Then reduce the heat to medium, remove the lid and fry each side for another 5 minutes. Then turn the heat to low and fry the pieces, turning, until cooked.

Recipe 2: Fried chicken in mayonnaise

The chicken prepared according to this recipe turns out very tasty, tender, juicy and aromatic due to preliminary marinating in a mixture of mayonnaise and garlic.

Ingredients: small pieces of chicken or legs cut in half - 1.5 kg, mayonnaise - 6.7 tablespoons, two cloves of garlic, oil, pepper and salt.

Cooking method:

Cut the chicken into pieces, mix them in a bowl with pepper, salt, chopped garlic, leave the chicken for 30 minutes, then add mayonnaise, stir everything and leave for another couple of hours for soaking. Heat a frying pan with vegetable oil and lower the pieces. Fry over high heat on both sides, then reduce the heat, cover the pan with a lid and fry until done. When pierced, the finished pieces should release clear juice.

Recipe 3: Fried chicken in mustard

We use as the main ingredient chicken wings, which cook quickly enough and taste simply excellent.

Ingredients: chicken wings - 10 pieces, garlic powder - 2 tables. l., onion powder - 2 tbsp. l., a tablespoon of salt, ground black pepper - 2 tbsp. l., mustard - 3 tbsp. l, flour, oil for frying.

Cooking method:

Season the wings with onion and garlic powder, salt, pepper, and generously coat each side with mustard. Place the flour in a plastic bag, place the wings in there and shake well. Heat the oil in a frying pan, lower the wings and fry them over medium heat until done. The dish is ready! Before serving, pat the wings dry on a paper towel.

Recipe 4: Fried Chicken with Cheese

Chicken prepared according to this recipe is a very nourishing, tasty and beautiful dish, especially if you put the pieces on a large plate and cover them with green salad leaves.

Ingredients: 1 chicken, grated hard cheese - a glass, 2 eggs, milk - 100-150 ml, starch - 1 tsp, breadcrumbs - 5 tbsp. l., oil drain. - 3 tbsp. l., salt, pepper, vegetable oil.

Cooking method:

1. Cut the chicken into portions, you can use the thighs, add salt, pepper and fry until golden brown.

2. Place the browned pieces in a deep bowl, add a little milk and simmer until soft over low heat.

3. Mix cheese with milk, eggs and starch, add salt and beat the mixture. Dip chicken pieces into the mixture, roll in breadcrumbs and fry them on butter until a beautiful golden crust forms.

Fried chicken - useful tips experienced chefs

— the readiness of fried chicken should be determined by piercing the pieces - the juice released should be clear;

- to improve the taste of fried chicken and give it an unsurpassed aroma, while heating the oil in the frying pan, add spices (garlic, onion, dill seeds, anise, etc.) and remove them after 3 minutes, then lower the chicken for frying ;

— it is better to take young chickens for frying, and it is best to use old ones for making cutlets;

— to make the crust even more appetizing, the chicken pieces can be greased with rich sour cream around the perimeter before frying.

We hope that the above tips will be very useful to you and will come in handy in the very near future! Bon appetit!

More chicken recipes

• Chicken carbonate (photo)
• Chicken in French
• Pilaf with chicken
• Chicken in a pot
• Stewed chicken
• Chicken roll
• Chicken tabaka
• Stewed chicken in a slow cooker
• Chicken with cheese in the oven
• Chicken on a spit
• Chicken in a frying pan
• Grilled chicken
• Baked chicken
• Smoked chicken
• Julienne with chicken and mushrooms
• Chicken in the oven
• Stuffed chicken
• Fried chicken
• Chicken in sour cream
• Chicken chakhokhbili

Even more interesting recipes you can find it at home page Cooking section

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

Minimal seasonings can be used for poultry. You can limit yourself to just ground pepper, or you can add any other spices and seasonings, including using ready-made mixtures for poultry.

In my opinion, crispy fried chicken is best for dinner when you don't have time to prepare something labor-intensive. Place the pieces in the pan, and within an hour the delicious fried chicken will be ready.

Today I used thighs to cook fried chicken in a frying pan, but you can cook wings, legs, legs and any part of the bird in the same way. Salt and pepper the chicken pieces and add any other seasonings that we like. For example, in I used an Italian herb mixture, I used dried parsley and ready-made poultry seasoning.

To enhance the taste, rub the thighs with garlic. I’ll leave the chicken in this form for some time (as long as we can afford it) to marinate. This can be done in advance - in the morning or in the evening.

We clean the marinated chicken pieces from the garlic (it can burn) and place it in a frying pan. Fry in vegetable oil until desired degree of browning. Cover with a lid so that not only the crust is golden brown, but the inside of the chicken does not remain raw.

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