Chicken breast in a pan

Chicken breast is a valuable product. With a low calorie content, it has a high nutritional value. It is easy to cook, nice to eat. It is combined with a variety of spices, sauces, side dishes. It is good both in baked, and in stewed, fried look. Especially quickly and simply cooked chicken breast in a pan, and if the housewives choose another way of cooking, then most often because of the fear of overdrying it. In fact, knowledge of some subtleties will make a juicy and soft breast, regardless of the method of its preparation.

Cooking Features

In order for the chicken breast in the pan turned out tender and juicy, you must follow a few simple rules.

Fry fresh or chilled breasts better. Otherwise, they are not juicy. Frozen breasts can be extinguished, but in this case they should be thawed properly. If you put them in water or heat them in the microwave, they will become dry, and even the fattest sauce will not return them juiciness. Having thawed in the refrigerator, without a sharp temperature difference, the breasts will remain almost as juicy as those that have not been subjected to freezing.
To make breasts juicier and more tender, they are recommended to be marinated before cooking. It’s not necessary to keep in marinade for a long time, usually 20-30 minutes is enough.
In order for breasts cooked in a pan to be soft, they need to be cut across the fibers or discarded. It is best to beat through a layer of polyethylene, for example, putting a piece in the bag. Due to this, the meat will not stick to the hammer and tear, and the spray will not scatter throughout the kitchen.
Frying chicken breasts without breading or batter is undesirable. Dough or breading creates a protective barrier that prevents fluid loss. Thanks to them, the juiciness of the meat is preserved.
It is necessary to lay out breaded breasts on a hot frying pan and fry in a sufficiently large amount of oil. In this case, they will not burn and remain juicy.
Salting chicken breasts should be at the final stage of preparation. Otherwise, the salt will “pull” moisture from them and they may become dry.

Certain features of the preparation may depend on the specific recipe, but the general principles do not depend on it.

Breaded Chicken Breasts

Composition:

chicken breast - 0, 5 kg;
wheat flour - 80 g;
chicken egg - 2 pcs .;
garlic - 2 cloves;
salt, spices - to taste;
vegetable oil - how much will leave.

Method of preparation:

Wash the chicken breast, remove the skin. Separate the fillets from the bones and cartilage. Each piece of fillet cut lengthwise into 3 parts. Put the meat layers in the bag and beat it with a culinary hammer.
Pass the garlic through a special press, mix with a spoon of butter and coat the chicken steaks with this mixture. Season to taste and refrigerate for 20 minutes.
In a bowl, whisk the eggs.
Sift flour on a flat plate.
Heat the oil in a frying pan.
Take the chops out of the fridge, roll in flour, then in egg, then again in flour. Put in a pan with boiling oil.
Fry over medium heat until golden brown on both sides. Then lower the heat, salt the breasts, cover the pan with the lid and hold the chops on the stove for another 5 minutes.

Before you put the chops on plates, it would not hurt to put them on a napkin to remove excess oil from the glass. As a side dish fit potatoes, rice, vegetables.

Chicken Breast Nuggets

Composition:

chicken breast fillet - 0, 4 kg;
soy sauce - 40 ml;
egg - 2 pcs .;
corn flour - how much will leave;
breadcrumbs - how much will go;
seasoning for chicken - to taste;
vegetable oil - how much will leave.

Method of preparation:

Wash the chicken fillet, blot with a napkin and cut across the fibers into chunks no thicker than 1 cm, or even slightly thinner.
Add seasonings for chicken to soy sauce, mix. Marinate the chicken pieces in the resulting mixture.
Whisk in an egg bowl. Prepare the crackers.
After 20 minutes, heat the oil in a frying pan. Roll the chicken fillet in corn meal, then dip them in the egg, then grind it in breadcrumbs.
Put in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used for making sandwiches, served as an independent snack.

Chicken breasts in batter

Composition:

chicken fillet - 0, 4 kg;
chicken egg - 2 pcs .;
milk - 100 ml;
flour - how much will leave;
salt, pepper - to taste;
vegetable oil - how much will leave.

Method of preparation:

Separated chicken fillet. Wash it, cut into 1 cm thick pieces across the fibers.
Beat eggs with milk, add salt and pepper to them, stir.
Sift the flour and add it in small portions to the egg-milk mixture, stirring it carefully each time, until you have a homogeneous, without lumps, dough that is sour cream in consistency.
Heat the butter in the pan and fry the chicken pieces in it, dipping each into a batter.
Put on a napkin to remove excess oil.

Chicken breasts fried in batter can be served without a side dish. They are suitable for a buffet, as small in size, appetizing and tasty.