General principles of cooking chicken in a pan
How? You still do not know how to fry a chicken in a pan? Urgently! Just start to restore this unforgivable omission without fail! And we will kindly help you with this.
Fried chicken is one of those dishes that can be classified as “I want something tasty, but no, neither the strength nor the desire to stand at the stove.” Unfortunately, such thoughts often wake up in the minds of many women, especially those who sit at work all day and exhaust themselves here completely. But there is also family, husband, children, who also urgently need attention. Many find a way to prepare semi-finished products - dumplings, sausages. But all these products will soon leave an indelible mark on the digestive system. Exit - buy the chicken and fry it in the pan.
Before you start frying, you need to buy meat. Most recipes involve the use of chicken legs, drumstick and thigh. You can also try to fry wings, fillets, legs - this option is for those who love a crispy crust. If chicken brisket is always in demand among cooks, then when frying white meat becomes dry.
Preparing Products
So, in order to enjoy the crispy crust of fried meat, you must first prepare it properly. If it is thawed meat, it should be thawed. Next, fill the meat - salt, pepper. It is important to note that you need to salt the meat at this initial stage. Many salt the chicken in the last stage of frying. But this can lead to the formation of salty skins, and the carcass itself will be under salted. Seasoned meat for 15 minutes left for impregnation.
Many prefer 10-15 minutes to keep the meat in the marinade. Everyone has their own secrets of cooking marinade, for example, sunflower oil and soy sauce, where you can add sour cream, mayonnaise. The original marinade, giving the dish a delicate flavor - wine combined with adjika. Recipes chicken fried in a pan
Recipe 1. Chicken fillet in a pan
Not everyone loves fatty overcooked meat. For this category of citizens, we offer a dietary recipe for cooking chicken fillet in a pan.
Ingredients Required:
• fillet - 300 - 500 g;
• lemon;
• garlic - 3 cloves;
• green onions;
• olive oil;
• paprika;
• salt and black pepper.
Cooking Method:
• Start cooking meat. If the fillet is thick, it is necessary to carefully cut it into two plates. Put the pieces in the food bag and carefully go over them with a kitchen hammer.
• Heat the pan with oil and lay out the fillet - immediately press garlic on top and pour black pepper and paprika.
• Do not close the lid of the pan; fire is above average
• Fry the fillet on both sides.
• After 5 minutes, press lemon juice on the meat.
• Put the meat on a plate, sprinkle with green onion and parsley.
It remains to cook a side dish for such tasty and fragrant meat.
Recipe 2. Chicken thighs in a pan
This recipe will be to the liking of those who are accustomed to watch their figure.
Ingredients Required:
• chicken legs - 4 pcs .;
• mayonnaise;
• special seasoning for chicken, salt;
• garlic - 4 cloves.
Cooking Method:
As you can see, even with a minimal amount of food you can cook something tasty! We start cooking.
1. First you need to beat off some cooked meat. We lay on the food package and “knock” a little with a kitchen hammer.
2. Prepare the sauce: mix mayonnaise, pepper, crushed garlic, seasoning, and salt. Rub the thighs with the mixture. A small note - do not save on mayonnaise. Thanks to this impregnation, the meat will not be fried in vegetable oil.
3. Put the meat for a couple of hours in the fridge.
4. So, heat up the pan and lay out the legs. It is recommended to put them under the press. 5. After 15 minutes, press the press and turn the thigh over. If the meat burns, the fire should be slightly diminished.
6. After 10 minutes the roasted chicken is ready!
Recipe 3. Chicken in a frying pan in tomato and vegetable sauce
We want to note that roasted chicken meat is suitable not only for fast everyday cooking. With the right combination of products, even such a simple dish can be decorated festively and tasty!
Ingredients Required:
• chicken legs - 1 kg;
• Bulgarian pepper - 200 g;
• tomatoes - 500 g;
• onions - 2 pcs .;
• garlic - a small head;
• carrots - 1 - 2 pcs .;
• tomato juice - 100 ml;
• salt, seasoning;
• vegetable oil.
Cooking Method:
Thoroughly clean the chicken legs - remove the fat, chop - separate the thigh from the leg. We start cleaning vegetables. Carrots are best cut into cubes, chop the onion in half rings. Pepper cut into straws. Garlic - here at the discretion of hostesses, you can chop with a knife, and you can grate on a fine grater. Tomatoes are poured boiling water, it will quickly remove the skin. Then also grind them into medium pieces.
We start cooking.
In a hot pan with sunflower oil send onions and carrots. Then we send to them pepper, tomatoes and meat. After 5 minutes, add tomato juice to the pan. Salt, pepper, close tightly cover. Leave over low heat. After 30 minutes, a tasty dish is ready. It remains to add chopped garlic and herbs.
Recipe 4. Chicken in a pan in the Tatar style
In the kitchen of all nations have their own secrets of cooking chicken. Tatar cuisine, like no other, knows how to disclose the tastes of meat, especially if it is marinated in a noble sauce - wine and adjika.
Ingredients Required:
• chicken - 500 - 700 g;
• wine 50 g;
• adjika - art. l .;
• garlic - 3 cloves;
• greenery.
Cooking Method:
First you need to prepare the meat - it is better to immediately divide it into portions. Further, all the pieces are a little beat. Cooking marinade. In the vessel, mix the adjika with wine, add some salt and seasoning here.
Immerse the meat in the resulting marinade and leave for a couple of hours. It is worth noting that if old chicken is used, then the time of marinating meat should be increased.
After a certain time, heat the pan with butter and carefully lay out the pieces of meat. Fry them on both sides. Before removing the meat from the heat, rub garlic and chopped parsley through a grater.
Of course, this recipe loses a little in terms of cooking time, but it is unlikely that somewhere else you can enjoy the fragrant and delicate taste of meat marinated in wine sauce!
Secrets and useful tips from the best chefs
- Golden crispy chicken - this is exactly what attracts many lovers of roasted meat. If you want to achieve this result, during the cooking process you should not cover the pan with a lid.
- For better roasting, the meat is turned three times. The first time - in 5 minutes, then we reduce the fire, the second time - in 15 minutes, and after the same time, we turn the meat for the last time. This will ensure even cooking of the chicken.
- You can use french fries, mashed potatoes, buckwheat or rice porridge as a side dish of chicken cooked in a pan. Discover new culinary horizons - delight your loved ones with delicious meat!
