Fried chicken meat. How to Fry Chicken with a Crispy Skin

Fried chicken- This is a dish whose preparation is not difficult at all. 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.

Juicy pieces of chicken, fried until crispy in a frying pan, you just can’t get enough of it. Offer such a dinner to a man at least every evening - he will never refuse. Chicken is also delicious cold, especially when eaten with fresh vegetables. How to fry chicken in a frying pan quickly and evenly? Below we will talk about the best ways and reveal the secrets of the chefs.

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

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

Any pieces are suitable for cooking. And the most delicious when fried are the “pink” parts of the chicken - legs, thighs, wings. Although properly cooked fillet never comes out dry.

Be sure to finish the chicken in the oven: this way it will be 100% cooked, the meat will fall off the bone, and you will want to savor it.

The chicken will taste even better if you let it marinate a little beforehand. To do this, cut the chicken into pieces, pour kefir with herbs and garlic, add salt and leave in the refrigerator for a couple of hours.

Required components:

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

How we will cook:

Cut the chicken into pieces 5 cm in size (approximately).
Mix flour with salt and pepper.
Heat vegetable oil in a frying pan. Don't be stingy - let there be enough.
Dip chicken pieces in flour and place in a frying pan. You shouldn’t place them too close to each other, because it is important for us to fry the chicken, and pieces placed close to each other will quickly release juice and stew in it.
Fry the chicken over medium heat, first on one side and then on the other. It takes 5 – 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. This way it will reach condition, and the meat will not remain raw inside. You can do it differently - hold it in a hot oven for a while.

Serve the dish with salad, mashed potatoes, spaghetti. Don't forget to cover everything with the released fat. We understand that it is not very healthy - but how tasty and satisfying it is! Bon appetit!

Fried chicken thighs

What is very convenient now is the opportunity to buy your favorite parts of the bird. Fried chicken thighs do not take long to prepare: we return from work, buy a package of thighs and fry them for dinner.

Required components:

chicken thighs – 700 g package;
any refined oil – 70 ml;
salt, spices.

Cooking process:

We cut the thighs into two parts or leave them whole (the pieces are often sold very small). Coat with salt and pepper.
Heat vegetable oil in a frying pan.
We throw our hips at him.
Fry on both sides until cooked, turning occasionally.

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

Chicken drumsticks in dough

This is not an option for every day, but the fuss is worth it: the chicken drumstick in batter will give a head start to any nuggets - it turns out so tender and juicy. Meat flavors seem to be sealed in the dough, giving the drumsticks delicacy and satiety. The most delicious dough comes out on beer, mineral water, kefir. But believe me, the most unusual batter comes from kvass: it is spicy, sweet and sour, with a slight Asian touch.

Required components:

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

Cooking process:

Mix kvass, eggs, flour, salt and pepper into a batter. Its consistency should not be too thick - approximately like liquid sour cream.
Heat the vegetable oil.
Dip the drumsticks into the batter and place them in the frying pan.
Fry on both sides: the crust should be golden.
To prevent the drumsticks from remaining raw inside, it is better to cook them in a hot oven. While they are frying, heat it to 220 degrees.
Place the browned drumsticks into a mold and place in the oven for literally 5 – 7 minutes.

The dish is great to eat by dipping the meat pieces in sweet and sour sauce or curry sauce. It goes wonderfully with fresh vegetables, rice, pasta and even the humble buckwheat. And you can feel free to offer such drumsticks to your guests at a festive dinner - the dish always causes delight.

Chicken fillet in a frying pan

We recommend frying chicken fillet when dinner needs to be prepared in literally 15 minutes. The technology is so simple that it can be taught to even a schoolchild, not to mention a hungry adult man. Teach your husband the recipe and he will thank you 1000 times.

If you dip the beaten fillet in an egg, and then in breadcrumbs and fry, you will get a tasty and golden-brown schnitzel.

Some housewives marinate chicken fillet in advance. Beat off the pieces, coat with mayonnaise, add a little bit of any seasoning, lemon juice or a clove of garlic. Then they put the preparations in a plastic food container and fry them when they are “hungry”. The product does not spoil for 1 to 3 days, depending on the marinade. But if you don’t want to marinate the fillet, try the simplest way to prepare it.

Required ingredients:

chicken fillet– 300 g;
vegetable oil;
salt and pepper to taste.

How to cook:

We beat the fillet pieces thinly (up to 0.5 cm thick). The meat will not fall apart into fibers if you are not too lazy to wrap it in cling film, and only then hit it with a hammer.
Heat the frying pan and pour oil onto it.
Place the salted and peppered fillet in it.
Fry it on both sides until golden brown.

Place the fillet on a large flat plate.

While you fry the chicken, you can put 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. All that remains is to serve dinner. Place the fillet on portion plates, and next to them are potatoes, cut into two parts. Cut a piece of butter into the center of each. It will melt, turning the potato pulp into a tender puree. Decorate it with dill and eat it, savoring and enjoying it.

Recipe with onions

Not everyone knows how to cook chicken breast so that it remains juicy. Doubt your skills? Fry it with onions and you won’t go wrong!

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

In 100 grams chicken meat with onions contains no more than 150 kcal. If you complement it with high-quality pasta, as well as arugula and cherry salad, you will get a balanced lunch for those losing weight.

Required ingredients:

chicken fillet – 500 g;
large onion;
vegetable oil;
salt and pepper to taste.

Cooking instructions:

Cut the chicken fillet into cubes of approximately 1.5 cm.
Cut the onion into half rings.
Fry the onion until golden brown in a small frying pan.
Season the chicken with salt, pepper and fry until half cooked on another.
Combine the onion with the chicken and fry everything together for another 5 minutes.

The final result will be a wonderfully aromatic chicken stew. It's delicious to eat with pasta and brown rice, but if you have time, stew the green beans - a complex side dish always makes the dish richer, tastier, more satisfying and healthier.

No added oil

Supporters of a healthy lifestyle do not like fried food in principle. But if you do not use meat in the preparation, you will get an excellent healthy food. After all, chicken is a living source of quickly digestible protein - the main muscle builder and source of energy. True, without a grill pan it will be problematic to cook meat ala chicken steak. But why not try?

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

What we need:

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

Cooking instructions:

First, beat the chicken fillet thoroughly. The thickness of the steak should not exceed 0.5 cm.
Mix soy sauce, orange juice and pepper.
We immerse each piece in the marinade and leave to soak for 40 - 60 minutes.
Heat the frying pan and grease it with half a raw potato. We need medium heat, otherwise the meat will burn.
Place the steaks in the prepared container and brown on both sides until crisp.

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

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

A piece of melted butter added at the very end of frying will give the dish a slight “creaminess”. And for those who like bold experiments, we recommend seasoning the dish with a triangle processed cheese with ham flavor.

Full list of ingredients:

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

How we will cook:

Cut the chicken into small pieces, and the onions and carrots into small cubes.
Peel and chop the potatoes as desired.
Fry the chicken over high heat and add vegetables to it.
At the first stage, fry everything over high heat until a nice crust forms on the bottom.
Then reduce the heat and fry everything together over low heat until the potatoes and meat are soft.

If you are afraid that the dish will not be fried, add a little water (about a quarter glass) and simmer everything under the lid. Although there is usually no need for this: chicken and potatoes release juices, and everything is stewed in them quickly.

Serve the dish with Borodino bread, vegetables and herbs. It is ideal to complement it with homemade pickles: lightly salted herring and mackerel go very harmoniously with such a dinner. Don't forget to offer sour cream or any other sauce to your eaters.

Chicken is affordable, easy to prepare and adapts perfectly to other ingredients. Fry it with vegetables, mushrooms, add cheese to it - you will always get a new variation, and you will never get tired of the meat. Make hodgepodges with cabbage, olives and olives, stew chicken with tomatoes and bacon, fry, steam and bake... We are sure that chicken will reveal a new side to you and will take the crowning place in your family diet.

“And now the game”! It is poultry meat, according to the inimitable Gennady Kozodoev from the movie “The Diamond Arm,” that has earned the honorable mission of becoming the apotheosis of a chic feast. To impress with your culinary skills, you don’t have to bake blackbirds on skewers. A banal chicken fried in a frying pan can be prepared and served in such a way that intrigued guests will be willing to sacrifice a lot for the recipe.

Want to make sure of this? We present to your attention recipes for amazing... detailed description all stages of preparation.

Chicken fried in a pan with garlic - a simple step-by-step recipe

The main ingredient in this recipe can be any chicken meat. Despite the simplicity of preparing this dish, consisting of a limited list of products, the resulting result will delight you with its unpredictability. After all, by experimenting with different combinations of spices, you can achieve different, sometimes unexpected, tastes in the finished dish.

You will need:

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

Prepare like this:

Cut the garlic cloves into slices. Wash the drumsticks and dry them with paper towels.
Fry garlic cloves in oil in a hot frying pan. Has the garlic browned? Remove from the pan and transfer to another bowl.
In its place, put chicken legs. Fry them on both sides for seven minutes. Sprinkle with ground pepper, salt and seasonings.
Fill with boiled water. Close the lid and simmer over low heat until the liquid boils away. In a few minutes, the chicken, doused with garlic boiling water, will be ready.

Delicious Italian chicken with tomatoes and onions

You don’t need to go to Italy to enjoy Italian cuisine. You can prepare traditional dishes yourself using ingredients purchased from a nearby store. Try juicy Italian chicken. This is an old Italian recipe for preparing game-style poultry with the intricate name “Cacciatore”.

The process is short and uncomplicated, even inexperienced housewives can do it. But by presenting to guests and family an exquisite dish with the aroma of herbs from the Mediterranean, any novice cook is guaranteed to improve their rating.

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

Cooking steps:

Salt and sprinkle thighs on both sides with pepper. Place in a hot frying pan with oil. Has the meat become golden brown? Turn over and achieve the same result on the other side.
Pour wine into the pan with the thighs. Bring to a boil and cook for about five minutes over low heat.
Divide the champignons into four parts. Cut the onion into half rings, the garlic into thin slices, and the carrots into small strips.
Fry the garlic in oil. Attach onion half rings to it, then carrot straws. For flavor, add chopped herbs to the vegetable mixture: thyme and rosemary.
Add mushrooms to the vegetable stir-fry. Fry until half cooked, stirring constantly.
Add cherry halves, a few black olives, crushed tomatoes in their own juice. Salt, pepper, sprinkle with garlic powder.
Place half of the vegetable mixture in a deep ovenproof baking tray. Place the fried chicken thighs on it. Is there a fragrant wine sauce left in the pan where the chicken was fried? Pour it over the chicken pieces. Top them with the remaining vegetable mixture.
Add some more herbs and olive oil. Bake in an oven heated to 180°C. After 20 minutes, the delicious dish is ready.
When serving, sprinkle it with chopped herbs.

Fried chicken pieces with onions and carrots

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

For the dish:

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

Cut the chicken into pieces. Sprinkle with salt and pepper.
Fry portioned pieces in a hot frying pan sprinkled with vegetable oil for no more than 10-15 minutes. Turn the meat over while frying and sprinkle with chicken seasoning.
Chop the onion into half rings and grate the carrots through a coarse grater.
Place the onion slices in the pan with the chicken, spreading it over its entire surface. Simmer a little over low heat. Have the onions become translucent? Add grated carrots. Simmer for another five minutes. The vegetables will be soaked in chicken juice.
Pour in some boiled water. Bring to readiness over low heat, covering the pan with a lid.

Fried in soy sauce - homemade recipe

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

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

Ingredients of the dish:

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

Cooking steps:

Wash the carcass and dry it paper towel. Cut into portions.
Cut the onions into half rings and the garlic cloves into thin slices.
Whisk soy sauce with honey and vegetable oil. Add a pinch of salt and pepper. Try the marinade. Adjust its taste according to your own preferences.
Place the chicken pieces in a spacious bowl, add the chopped vegetables. Pour soy marinade over the products. Use a fork to gently lift the pieces of meat so that they are evenly coated in the marinating mixture.
Cover the container with the chicken tightly with cling film. Refrigerate for at least one hour. Want to put off cooking for a longer time? No problem, let the meat marinate from evening until morning.
Place the marinated chicken along with the vegetables in a frying pan or baking sheet. Distribute it in one layer. Is there some marinade left in the container? Pour it onto the baking sheet too.
Preheat the oven to 180C. To bake meat with vegetables, 20-30 minutes will be enough. You can fry it in a frying pan. Just remember to turn the pieces of meat over. Then they will undergo uniform heat treatment.
Before serving, sprinkle hot chicken with chopped green onions.

Recipe with mayonnaise and mustard sauce

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

Ingredients:

drumsticks – 1 kg;
oil – 70 ml;
mayonnaise – 2 tbsp. l.;
mustard – 1 tsp;
water – 300 ml;
salt and spices.

Preparation:

Fry the drumsticks in a frying pan with oil on both sides. Add salt while frying.
Combine mayonnaise and mustard, add any spices.
Brush the resulting sauce onto all pieces of meat on one side.
Pour in water. Simmer covered for about five minutes.
Turn the fried drumsticks over and brush the other side with the mayonnaise and mustard mixture. Leave covered over low heat for another five minutes.
Ready dish Serve with the same sauce in which the chicken legs were fried.

Breast fillet in sour cream - recipe in a frying pan

We offer another recipe for preparing chicken meat, which includes creamy gravy. Only this time we’ll cook chicken fillet in sour cream sauce. White poultry meat is dense and dry. The use of sour cream is appropriate. It softens the meat and adds juiciness to it.

You will need:

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

Cooking steps:

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

Fried chicken drumsticks with vegetables

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

It includes:

drumsticks – 4 pcs.;
red onions – 2 pcs.;
pepper – 1 pc.;
garlic cloves – 2 pcs.;
tomato – 2 pcs.;
hot pepper pod;
zira – 1 tsp;
green.

Cooking sequence:

Peel the onions and cut them into thin half rings. Fry them in oil.
Place chicken legs in a frying pan with the onions fried until half cooked. Add some salt.
Cut the fruit of the bell pepper into thin slices, tomatoes - in large pieces. Place the vegetables in a hot frying pan with the chicken.
Pour in some boiled water. Simmer the contents of the pan over low heat.
Chop the garlic and chop the hot pepper. Place in a frying pan. Add a few cumin seeds.
Simmer until the meat is ready.

Before serving, sprinkle generously with chopped herbs. Pairs well with potatoes, rice or any other side dish.

Chicken kavurma with mushrooms

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

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

Preparation:

Heat any oil (sunflower, olive or butter) in a frying pan. Cut the onion and pepper into small cubes. Place them on a hot frying pan. Fry lightly.
Divide the meat and mushrooms into small pieces of approximately the same size. First, fry the mushrooms along with the vegetables, then add the pieces of meat.
While frying, do not close the lid or reduce the heat. Let the process proceed intensively and the food in the pan brown.
Finely chop the ripe tomato, chop the garlic. Add to the pan with vegetables, meat and mushrooms. Add salt hot pepper and oregano. Close the lid. Simmer for 7-10 minutes until tender over low heat.

Chicken in batter

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

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

breast fillet;

egg – 1 pc.;
water – 100 g;
flour – 200 g;
salt, spices to taste;
vegetable oil for deep frying.

It's not difficult to prepare:

Cut the meat into thin slices.
Mix water, flour, egg, and salt. Add some spices. Beat the batter thoroughly. Lumps of flour and salt crystals will disperse.
The consistency of the batter should resemble sour cream in thickness. Too liquid will drain from the meat pieces; too thick after frying will acquire excessive density and deprive the dish of airiness.
Heat vegetable oil in a frying pan.
Dip pieces of meat in batter and throw into boiling fat. Has the dough swollen and browned? Turn it over to the other side and wait for the same result.
Have the battered fillet pieces acquired a uniform golden color? Place them on a paper napkin. It will absorb excess fat.

Eggplant with chicken in Turkish

Want to kill two birds with one stone? You don't have to go hunting for this. Just use the recipe for making spicy chicken with vegetables. Here you will find both a meat dish and a side dish. Tasty, satisfying and very healthy!

Ingredients:

chicken;
zucchini;
two eggplants;
bell pepper;
onions;
garlic cloves – 3 pcs.;
ground pepper, salt and turmeric;
universal refill;
vegetable oil;
fresh greens.

How to cook:

Cut the young zucchini and eggplants diagonally into pieces, the thickness of which does not exceed 2 cm. Rub salt into them, sprinkle with ground pepper on top. Fry the vegetables one by one in hot vegetable oil.
Cut the onion and bell pepper into rings. Chop the garlic.
Pour vegetable oil into a cauldron or deep frying pan and place on fire.
Cut the broiler carcass lengthwise from the breast side, lay it flat on cutting board. Salt, pepper, sprinkle generously with turmeric.
Place chicken in hot skillet. Was the inside of the carcass at the bottom?
There is a thick layer of muscle in the area of the thighs and chest. Using a sharp fork, make several punctures in these areas. The meat will cook evenly and will not lose its juiciness.
Treat with salt and spices top part carcasses. Cover the cauldron with a lid and leave the chicken to simmer over low heat.
Turn the fried chicken onto its back. Add onion and sweet pepper rings to it. Simmer covered for no more than two minutes.
Enhance the flavor of the dish with all-purpose seasoning and garlic by sprinkling it on top of the chicken and vegetables.
Simmer until done. Place the bird, peppers and onions on top of the sautéed zucchini and eggplant. Sprinkle with chopped fresh herbs and serve.

Whole fried chicken Adjarian style

What distinguishes this recipe from the popular chicken tabak is the presence garlic sauce. Because of this, chicken meat becomes soft, juicy and has an indescribable spicy aroma. The whole chicken is cooked in a frying pan. From above it is pressed with oppression. Let as much of the surface of the carcass as possible come into contact with the hot metal. Thanks to this, it acquires a golden brown crust on all sides.

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

Preparation:

Cut the carcass in the middle along the breast. Sprinkle both sides with salt and pepper. Want to experiment with seasonings?
Use coriander or other spices to suit your taste.
Heat the butter in a frying pan. Place the chicken cut side down. Cover with a plate and use pressure on top.
Fry for 7-8 minutes.
Turn the carcass over. Fry.
Squeeze the garlic cloves through a press, add paprika and suneli hops. Pour boiling water over it.
Pour the liquid sauce into the pan with the chicken, add finely chopped herbs. Close the lid and simmer for 20-25 minutes.

Chicken legs with honey in a frying pan

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

Calories: 243 kcal

Proteins: 30.33 g

Fats: 0.14 g

Carbohydrates: 0.0 g

60 min. Video recipe Print

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The most important source of protein for our body is meat, and the most inexpensive, quick and easy to prepare meat product is chicken.

But for a poultry dish in progress heat treatment has retained its benefits as much as possible, you need to master all the subtleties of the question of how to deliciously and correctly fry chicken in a frying pan. And since in the culinary archives there are many dishes from different parts carcasses, then each of them has its own rules, which we will get acquainted with today!

How to fry chicken in a frying pan

In general, small pieces of chicken, individual parts of the carcass, and even the whole bird are fried using the same technology:

First you need to heat a frying pan with oil over high heat, and only then put the chicken in a container. It is not necessary to set the flame to maximum here.
It is better to set the temperature a quarter above average so that we can fry the chicken at a heat that will cover the pieces with a thick golden brown crust but not burn them. The resulting crust will retain the meat juice, making the dish juicy and tender.
At the first stage, you don’t need to fry the chicken in a frying pan for too long; just over 5 minutes is enough for the chicken to brown on all sides.

Next, reduce the cooking temperature to the second or third level (slightly less than medium flame) and fry the chicken under the lid until cooked for 10-20 minutes on one side and the same on the other.

Chicken Cooking Time Chart

How to fry chicken with gravy

This chicken is equally delicious in tomato sauce or in sour cream sauce. You can make this kind of dinner in a frying pan at home in just 20-25 minutes!

Ingredients

Chicken fillet – 0.3 kg;
Onion – 1 onion;
Carrot – 1 root vegetable;
Sour cream – 50 g;
White flour – 40 g;
Spice mixture “For chicken” - 1 teaspoon;
Laurel – 1 leaf;
Salt – 1/3 teaspoon;
Sunflower oil – 5 tbsp. spoon;
Drinking water – 330 ml.

How to cook fried chicken in a frying pan

Wash the chicken breast and dry it with a paper towel, then cut the meat into small slices.
We clean the carrots and onions, wash them and chop them: dice the onion, grate the carrots.
On a burner turned on to medium heat, heat the frying pan and pour oil into it, and after 1-2 minutes place chicken pieces in the hot oil. Fry the chicken until the meat turns white, about 3-4 minutes.
Now add the onions and carrots to the container, mix everything and continue frying until the vegetables are half cooked, about 5 minutes.
Add sour cream to the meat, add all the seasonings, spices and salt, add 1 glass of water and mix everything. Simmer the gravy with meat under the lid for 10 minutes.
In the remaining half glass of water, dilute the flour so that there are no lumps, and then pour the mixture into the gravy in a thin stream through a strainer. Mix everything again and cook for 2-3 minutes until thickened.

If you prefer a thinner gravy, you can use less flour for the recipe. And for lovers of the classic tomato sauce sour cream can be replaced with 1-2 tablespoons of tomato paste.

How to cook chicken in a frying pan with crust

Ingredients

— 1 kg + -
— 40 ml + -
— 50 g + -
- 3 cloves + -
- to taste + -
- 0.5 teaspoon + -

How to make boiled chicken in a frying pan

Place the frying pan over medium heat and pour oil into it. As soon as smoke begins to emanate, fry finely chopped garlic for 2-3 minutes so that the vegetable gives off its aroma to the oil, and then remove all the garlic pieces from the frying pan.
Now you can put the boiled chicken in the container. There is no fundamental difference here - it will be a whole chicken, legs or fillet pieces. Fry the bird until golden brown and crispy on each side.
While the chicken is frying, melt the butter in the microwave and pour the resulting liquid over the chicken during cooking so that it does not turn out dry.
After 10-15 minutes, when the chicken is fried, add salt and pepper to taste and serve.

This step by step recipe how to quickly fry boiled chicken in a frying pan - best instructions for beginners. Believe me, it’s very tasty, and this dish is very simple to prepare, so you can definitely make it with your own hands!

And if you want to get a tender, creamy fillet, then at the end of cooking, add 2-3 tablespoons of sour cream to the chicken, and simmer the dish under the lid over low heat.

Frying a whole chicken in a frying pan

You can learn how to cook chicken without a video with photos; you just need to find a clear step-by-step recipe with a detailed description of the process. With our culinary instructions, you can simply and deliciously fry a whole chicken or half a chicken.

And if you are in a hurry and want to cook the dish faster, you can use a frozen carcass for cooking. But it is better, and it will be more correct, to defrost the bird first in a gentle way: on the bottom shelf of the refrigerator. This way we will get very juicy chicken with tender, flavorful meat.

Ingredients

Chicken carcass – 1 piece;
Soy sauce – 150-200 ml;
Sunflower oil without aroma – 50 ml;
Garlic – ½ head;
Lemon – 1 fruit;
Ground paprika – 2 teaspoons;
Seasoning for chicken - 1 tbsp. spoon;
Black pepper – 1 teaspoon;
Dried oregano – 1/3 teaspoon;
Zira – ½ teaspoon;

How to fry chicken in a frying pan

We wash the chicken carcass, dry it with napkins and cut it along the breast, after which we turn it back up, press it down so that it lies flat on the board and, covering it with film, tap it lightly with a hammer so that the meat is soft and the flat shape is stable.
We make small cuts on the breast and then rub the chicken on all sides with a fragrant mixture of pressed garlic, black pepper, paprika, oregano, cumin and lemon juice.
After this, put the bird in a deep container and fill it with soy sauce, do not use salt. After all, soy sauce is already salty.
In this form, the chicken should sit for 30-120 minutes.
After the specified time, put the frying pan on heat (high heat), pour oil into it and heat it up. Now place the chicken belly up in the frying pan and fry for 3-5 minutes, then turn the carcass over and fry for another 5 minutes without turning down the heat.
Next, pour the remaining marinade into the container, reduce the flame, and cook the chicken under the lid for 25 minutes.
When the specified period has passed, increase the heat again and fry the chicken again on both sides for 2-3 minutes.

How to make spicy chicken legs in a frying pan

In India, chicken dishes occupy a leading niche in cooking, and who knows, but Indians certainly know how to deliciously fry chicken legs in a frying pan! And we borrowed this step-by-step recipe for chicken legs in curry sauce from traditional Indian cuisine. Even in photos they always look appetizing, but in real life they are simply delicious!

Ingredients

Chicken drumstick – 8 pieces;
Ghee butter – 1 tbsp. spoon;
Corn oil – 2 tbsp. spoons;
Onion – 1 head;
Turmeric – ½ teaspoon;
Ground coriander – 1 pinch;
Cinnamon powder – 1 pinch;
Ground cumin – 1 pinch;
Pepper mixture – ½ teaspoon;
Ginger powder – 1 teaspoon;
Granulated sugar - ½ teaspoon;
Garlic cloves – 5 pieces;
Drinking water – 220 ml;
Rock salt - to taste.

How to fry chicken legs in a frying pan

Pour vegetable oil into a hot frying pan and add melted butter, mix them and, as soon as the oil heats up, add finely diced onions for frying. Fry it for a short time, just a couple of minutes, until soft.
Then put the chicken legs in the frying pan and fry them over medium heat for 10 minutes, turning them on all sides. The surface of the legs should be browned.
After this, reduce the heat, salt the chicken, cover the container and cook the chicken for another 15 minutes, and then remove the finished drumsticks to a dish.
Now add all the available spices to the emptied frying pan, add a glass of water and cook the sauce over medium heat for 7 minutes, then add the chopped garlic and continue cooking the sauce for another 10 minutes over low heat.

Once you've finished pan-frying the chicken, place the drumsticks on serving plates and drizzle with the spicy sauce. You can also offer this dish as a side dish - boiled rice.

How to fry chicken with a crispy skin? Read the recipe on tochka.net.

If you want to cook delicious poultry, but don't know how to fry chicken with a crispy crust, read useful tips on tochka.net.

At first glance, there is nothing complicated in the question of how to fry chicken with a crispy crust. However, as practice shows, for many housewives, especially beginners, the meat can turn out either raw, or overdried and burnt, or over-salted.

Choosing chicken

Before frying crispy-skinned chicken, you need to choose the right meat. Give preference to fresh rather than frozen meat - it is much tastier and healthier. And also choose a young bird, because... meat from old chickens is not suitable for frying.

To fry chicken with a crispy crust, many housewives traditionally prefer wings, legs, thighs and drumsticks. These are the meatiest and most delicious parts of the chicken. The fillet is not suitable for this type of cooking because of its dryness, and the back and neck - because large quantity bones.

How to fry chicken with crispy skin - ingredients:

1 kg chicken (thighs, drumsticks, wings),
1 lemon,
2 cloves of garlic,
2 tbsp. spoons of vegetable oil,
3 tbsp. spoons of soy sauce,
1 teaspoon honey,
spices to taste,
ground black pepper to taste,
salt to taste.

How to fry chicken with a crispy crust - preparation:

Let's start cooking. Process fresh or defrosted chicken and remove any remaining feathers and fat. If you don't like fatty meat, then excess fat It is better to cut off the legs first.

Rinse and dry the chicken thoroughly. Add salt and pepper and leave for 10 minutes to salt the meat. If you salt the chicken already in the process of frying in a frying pan, then it runs the risk of being over-salted on the outside and bland on the inside.

Prepare the marinade. To do this, mix soy sauce, honey, chopped garlic and lemon juice. Coat the chicken with this mixture and refrigerate for 1 hour.

Heat the vegetable oil well in a frying pan or saucepan. Carefully place the chicken, skin side up, into the oil so that the pieces do not touch each other and there is enough room for them to fry. Within 5-7 minutes, the chicken pieces should brown on one side, then turn them over to the other and fry again until golden brown. Then reduce the heat, cover and cook the chicken, turning occasionally, for about 30 minutes. Finally, sprinkle the chicken with your favorite spices.

You can check the readiness of the meat with a fork - if after piercing no blood comes out, the chicken is ready. Then remove the lid and let the crust set for 5-7 minutes.

Bon appetit!

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