Tender chicken in a pan. Fried chicken - How to properly and tasty fry chicken in a pan

Poultry dishes are very tasty and nutritious, although bird meat is considered dietary. White meat contains a lot of protein, a group of different vitamins, mineral substances as well as phosphorus. A lot of different things have been written about how to fry chicken. different recipes.

Chicken selection

In the market or in the store, it is better not to look closely at large carcasses, among them you can find a bird that has been injected with antibiotics.

It is difficult to fry the breast, it is better to stew it, and when fried it is dry and tough. To get tender meat and a crispy crust, the bird needs to be fried for 30 to 40 minutes.

The yellowness and bluish tint of the skin betrays the great age of the feathered individual. Young hens have light and pinkish skin, no white bloom. The dryness and cleanliness of the skins are indicative of the good condition of the carcass.

You can check the quality by pressing on the meat. Dents that straighten out immediately are a positive sign. A characteristic strong smell indicates a poor-quality product.

It is always best to give preference to chilled meat. Freezing can distort reality, for example, an unpleasant aroma will appear when thawing. Do not store the product for a long time. The faster you send it to cook, the better. In the refrigerator, it is advisable to keep chicken parts in a container at a chamber temperature of 0 to minus 4 degrees.

How to fry in a pan

The chicken fried in a pan will decorate and festive table, and an everyday dinner. You can fry a bird using any oil: olive, corn, sunflower vegetable or a piece of butter. Frying in a mixture of oils will add piquancy to the product when butter is mixed with vegetable.

Tip: The meat is tastier and juicier if it is pre-marinated for 2 hours, add spices that you want either according to the recipe.

The pan must be hot, it is required to distribute oil over it so that its layer does not exceed 3 or 5 mm. The oil is heating up. As soon as bubbles appeared on its surface, or it began to crackle, in a careful way, chicken is laid out on it in a direction away from itself.

Each side is fried to obtain a beautiful crust. For these purposes, cooking tongs will come in handy, which will provide convenience during cooking, and will also allow you not to damage the meat.

Tip: First, you need to fry the chicken from the side where there is no skin or there is little of it.

Experienced chefs recommend turning the chicken three times, frying each side 2 times. At high temperatures, the chicken needs to be fried for 5 minutes, then the fire mode decreases, how much to fry at this stage is affected by the size of the pieces of meat, on average it will take about ten minutes, then another turning of the meat is performed.

After another ten minutes, turn, sprinkle with the necessary spices on top. You can use paprika, turmeric, garlic, herbs, or special spicy kits. If you fry meat with spices in oil, they will reveal all their aroma, essential oils dissolve most easily in hot fats. A dish in spices can be fried for a maximum of five minutes.

Do not use a lid for the frying pan to have a golden brown crust. But in order to fry the meat, and for its juiciness, the lid will be required at the final stage of frying, when the chicken is already browned.

Tip: Poultry skin can be eaten with meat, but it contains a lot of fat, therefore, it is high in calories and unhealthy. People on a diet should refuse it, removing it before cooking meat.

In pieces

How much to fry a chicken depends on which of its parts is cooked, and what size the pieces are, or is it a whole carcass. If fried in slices, it will take less time. Usually an ingredient for a Caesar is prepared in this form. To add meat to salad, it should be fried without oil.

Fillet

To get a fragrant roast from poultry, you need to fry the fillets in a hot skillet, where hot peeled vegetable oil.

The washed pieces are distributed over the pan, how much in this case you need to fry the chicken fillet depends on how large the pieces are, but not more than six or eight minutes, otherwise the product will be too dry. Each piece is required to fry from all sides. At the end of the process, in a couple of minutes, crumbled garlic cloves (a couple of pieces) are added to the meat, salt and pepper are added "by eye". It is ideal to serve buckwheat, pickled cucumbers, vegetable salads as a side dish.

Chicken legs

Without exception, all housewives are interested in how to properly fry chicken legs. The washed legs or whole thighs are completely rubbed with a mixture of salt and spices (a little bit of cumin, coriander, black and red powdered peppers). Adding turmeric will provide a golden color to the finished dish.

Fry the legs so that they are covered with a beautiful crust, it takes about 15 minutes. The fire mode is set strong. After obtaining a golden color, the fire decreases, water (250 ml) is added to the pan. The pan is covered. The product is cooked for another 25 minutes. Delicate mashed potatoes and vegetable salad serve as an excellent side dish.

To fry the drumstick in a skillet, you can use classic recipe when the chicken pieces are rubbed with a mixture of salt, chicken seasoning and pepper. The onion is crumbled separately and the carrot is rubbed coarsely. Vegetables are fried on a low setting. The shins are laid out on hot oil, and fried at high mode. Boiled water (250 ml) is added to vegetables with legs, with the lid closed, stew until cooked for half an hour.

Breaded

It turns out appetizingly breaded poultry, how to fry the chicken in this case is known to professionals. The frozen carcass or parts of the poultry are thawed on a special mode in microwave oven either in cold water holding the meat in it for about two hours.

You can cook a whole chicken in breadcrumbs. You can use boiled chicken, how to fry it depends on the recipe. The chicken is boiled and divided into portions, which are salted and pepper, then rolled in beaten eggs (4 pieces are needed).

An incomplete glass of bread crumbs is in a separate bowl, each part of the chicken is dipped in them, and then re-rolled in the egg mass. Chunks of meat in bread crumbs are placed in hot oil in a frying pan; it is necessary to fry until a well-browned crust appears.

How to fry in the oven

How much to roast chicken in the oven is determined by the type of cabinet, mode and size of the carcass or pieces of meat. The switched on convector will speed up the process. For the wings, legs and thighs, the mode is usually set to 179 degrees, then 45 minutes is enough.

Kisses

A juicy dish is made with mayonnaise. A whole chicken is rubbed inside and out with salt, ground pepper, aromatic herbs and spices from a bag for making chicken. 150 grams of mayonnaise sauce is mixed with six garlic cloves, crushed in a garlic press. The chicken is rolled in a marinade mixture and aged at the discretion, or three hours, or the night before cooking.

The carcass is laid out on the sheet containing the oil. Chicken with garlic will be fried in a heated cabinet for about an hour and a half.

Up my sleeve

In the oven in the sleeve, the bird is quickly fried from the inside. Meat in a preheated oven will cook for about an hour, if the carcass is small, for a medium one it will take a little less than an hour and a half, and for a large one, it takes about two hours.

In foil

A mode from 180 to 200 degrees is needed to fry the poultry in foil in the oven. Salt is taken, the whole carcass is rubbed with it. You can cook sour cream sauce with curry, paprika and granulated garlic. The carcass will have to be cut a little, and in these places put the filling of garlic plates. A couple more teeth are placed in the inner part.

The carcass is dipped in sauce, the composition is poured into it. The chicken is wrapped in two layers of foil, in a preheated cabinet the bird will languish for about two or two and a half hours, later the foil is carefully torn with a knife and the edges are turned off, put in the oven for 30 minutes to get a golden color.

Grilling on the grill

Poultry pieces are distributed on the grate, any oil is used for lubrication. Fillet pieces are cooked on charcoal for about half an hour if they are constantly turned over. For shins, thighs and wings, the time increases to 45 minutes. The sauce using pickled garlic will go well with chicken kebab.

Grilled chicken

There are several ways to grill chicken. For example, a microwave oven has a grill function. Chicken in any marinade is placed on the wire rack. A plate for fat is installed below. The meat is cooked for 10 minutes, then a little water is poured into a plate, on the Combi 2 mode, fry each side for 12 minutes.

In a multicooker

You need to fry the chicken in a slow cooker, cutting it into pieces and getting rid of the fat. The meat is rolled in salt and seasonings. You do not need to add oil to the pan. Enough 35 minutes. on "Pastry", and the dish is ready.

Perhaps there are no people who would not taste chicken cooked in a pan. And many cooked it on their own. If you do not have this experience yet, then you will like this article, and you will learn a few simple recipes. Even if you have experience, it is always good to have several different recipes in your cooking records.

Fried chicken is a simple, but very tasty dish, which does not take much time to cook. First, you need to choose the right chicken, it must be of high quality and fresh. You can cook fillets, wings, thighs, but the brisket can turn out to be rather dry.

It is recommended to salt the bird immediately after defrosting, if this is done during the cooking process, then only the skin will be salty, but the meat may remain fresh. In some cases, it is recommended to marinate the product for a while.

How to fry chicken with vegetables in a pan - a recipe with a photo step by step

So let's get down to reviewing a few interesting options cooking chicken in a skillet.

Menu:

1. Delicious chicken fried in a pan

First, consider universal recipe frying chicken, which even an inexperienced housewife can handle. For cooking, you will need simple and affordable products, but the composition of spices and spices can be changed, taking into account your taste preferences.

Ingredients:

• 1.5 kg of minced chicken.
• 2 tablespoons table vinegar.
• 2 tablespoons lemon juice.
• 1 tsp mayonnaise.
• 2 cloves of garlic.
• 3 tbsp olive oil.
• Spices, herbs, table salt.

Preparation

1. To make the chicken juicy and very tasty, it is recommended to pickle it. Therefore, at the initial stage of cooking, we will start preparing the marinade. To do this, mix the pressed garlic in a separate container, table vinegar, olive oil, lemon juice, mayonnaise, as well as spices and herbs as desired.

2. If you have whole chicken, then we first defrost it, rinse it under running water, and then dry it with paper napkins. After that, we cut the carcass into large pieces... Using a silicone brush, coat the pieces of meat with cooked marinade and put them in a bag, which we must tie tightly. We remove the marinate in the refrigerator for about five hours.

3. Now we need to heat the pan well. Pour oil into it, heat it, then lay out the pieces of chicken and add the rest of the marinade. Cover the pan with a lid and fry on both sides for 3 minutes over maximum heat. After that, turn on the medium mode and fry for another 5 minutes.

4. After that, simmer the chicken under the lid on low heat until it is completely cooked. Do not forget to periodically turn the meat, otherwise it may burn.

The dish can be served with your favorite side dish, salad and fresh herbs.

Bon Appetit!

2. Merchant style chicken

To prepare a complete hearty dish from chicken fillet, use following recipe... Such a dish can even be put on a festive table, and the cooking process itself is simple.

Ingredients:

• 1 chicken fillet.
• 1 cup buckwheat
• 1 glass of water.
• 1 onion head.
• 1 carrot.
• 3 cloves of garlic.
• 3 glasses of water.
• Salt, seasoning for pilaf.

Preparation

1. To cook buckwheat with chicken according to this recipe, we do not need any household appliances. All you need to do is prepare the required ingredients.

2. It is very important to immediately prepare all the food, as it will take only a few minutes to cook buckwheat. We sort out the groats, then rinse them several times with cold water and dry them.

3. After that, peel the onion, rinse it with running water if necessary and chop it into small pieces. To prevent the onion from eating into your eyes, you need to use a sharp knife, previously moistened with cold water.

4. Remove the top layer from the carrots, wash, then grind on a coarse or medium grater.

5. For the dish we need a clean fillet, so we get rid of the bones if necessary. Then we cut the chicken into small pieces, as shown in the photo above.

6. Divide the head of garlic into cloves, peel, then cut into two parts. so that it imparts flavor to the whole dish.

7. Heat the sunflower oil in a skillet over high heat. Then add the garlic and fry it until golden brown, so that it transfers its aroma to the whole dish, one minute will be enough. Remove the garlic from the pan and put it in a separate plate. We do not move away from the stove, since all the ingredients will be fried for several minutes.

8. At the next stage of cooking, send the onion into the pan and fry it.

9. Now let's start preparing the breast. Fry the pieces for no more than 5 minutes on each side. To make the fillet juicy, it does not need to be brought to a state of full readiness. The chicken should be a little raw inside.

10. Add chopped carrots to the pan and fry with onions and fillets.

11. Now add spices, seasonings and a little salt to the ingredients, if necessary. We also send garlic to the pan, which we previously fried.

12. Mix all the ingredients, gently level them along the bottom.

13. Now add the dried buckwheat... We level it, but do not mix it, this is very important.

14. The next step is to pour in water, immediately after adding buckwheat, otherwise it may burn. The liquid should cover all foods.

15. We wait for the water to boil, after which we reduce the heat to a minimum. Cover the pan with a lid and simmer all the ingredients for 20 minutes. By this time, the liquid should be absorbed into the cereal.

As a result, we will need about half an hour to cook. Hearty and tasty dish ready, serve hot.

Bon Appetit!

3. Delicious roast chicken

One of the simple, but hearty and delicious dishes is chicken roast with potatoes. After completing the cooking steps, the chicken turns out to be tender and aromatic, and the potatoes are an excellent addition to meat.

Ingredients:

• 1 200 g chicken, preferably thighs.
• 2 kg of potatoes.
• 1 carrot.
• 2 onions.
• 3 cloves of garlic.
• 2 tablespoons tomato paste.
• 150 ml sunflower oil.
• Salt and spices to taste.

Preparation

1. As you have already noticed, we need affordable and inexpensive products. Let's start with onions... We clean it from the husk, then cut it into half rings with a sharp knife.

2. Grind medium-sized carrots on a coarse or medium grater.

4. Fresh potatoes clean, rinse well, and then cut into medium sized cubes. If you cut the potatoes into small pieces, they will simply boil down, as a result of which, the dish will turn into a real porridge.

5. You can use thick-walled skillet, but cooking in a cauldron is much easier and more convenient. We pour sunflower oil into the dishes, and when it warms up well, we send chopped onions into it. Fry it until golden brown. This will take no more than 10 minutes.

6. We send spices and herbs to the onion. In order for the onion to absorb all the aromas, we warm it up for a few more minutes, not forgetting about constant stirring.

7. Now add the carrots and cook for ten minutes over low heat.

8. After defrosting, wash the chicken, dry it with paper towels, then pepper, salt and add to the rest of the products. Cook over medium heat for 15 minutes, stirring occasionally.

9. After that add tomato paste, mix thoroughly and leave to cook for another five minutes. The pasta can be replaced with ketchup.

10. Then add 1 glass of water and wait for the liquid to boil.

11. When the water starts to boil, we send the chopped potatoes to the cauldron, and mix everything well.

12. Cook the dish for about 30 minutes under a closed lid. During this time, the potatoes should be fully cooked. Then add the pressed garlic, and after a couple of minutes remove the dishes from the heat.

13. Roast should be infused for about 20 minutes before serving.

Bon Appetit!

4. Delicious chicken with vegetables

Compound of this recipe can be changed according to your preferences. Try experimenting with spices. To prepare the dish, we need a maximum of thirty minutes.

Ingredients:

• 400 g of chicken.
• 100 g tomato.
• 100 g zucchini.
• 5 g curry.
• 100 ml chicken broth.
• 20 ml of vegetable oil.
• Salt, cilantro and pepper to taste.

Preparation

1. Prepare all products immediately. Wash the chicken and cut into cubes, remove the skin from the tomatoes (you can first make a cross-shaped incision in the upper part of the tomato and pour over it with boiling water so that the skin can be removed more easily), and chop it into medium-sized pieces together with the zucchini.

2. Add black pepper and salt to the chicken pieces. It is very important to do this before frying.

3. Manually stir the chicken fillet.

4. Add a small amount of sunflower oil. If you wish, you can use olive oil, there is no fundamental difference.

5. We put the frying pan on the stove, add the vegetable oil, and when it heats up, we send the chicken fillet pieces to the dish.

6. When an appetizing golden crust appears on the chicken, add chicken bouillon and some curry.

7. After about 10 minutes, send tomato cubes to the chicken.

8. At the next stage, add the zucchini and continue to simmer until the vegetables are fully cooked.

9. The appetizing dish is ready, now it remains to sprinkle it with cilantro, if desired, add fresh parsley or dill, and you can serve it to the table.

Bon Appetit!

5. Chicken legs in the dough

Do you want to surprise your loved ones and guests unusual dish, then you should use the following recipe. Legs in bags are not only satisfying, but also very tasty, so they will not be on the table in a couple of minutes.

Ingredients:

• 10 pieces of chicken legs.
• 700 g puff pastry.
• 350 g of champignons.
• 1 carrot.
• 1 onion head.
• Sunflower oil, pepper and edible salt to taste.

Preparation

1. First of all, we will deal with vegetables. Onion Finely chop and send it to a frying pan with heated vegetable oil.

2. The next step is to add grated carrots to the onion.

3. Now we need to add the mushrooms that we cut previously. Add pepper if desired, as well as table salt. Cook until all the liquid has evaporated.

4. We need a second frying pan. We send chicken legs into it and cook for a few minutes, until the formation golden crust.

5. Roll out the finished puff pastry, after which, we cut it into equal squares. On each piece of dough, first put mushrooms and vegetables, and then chicken leg... Now we wrap the food in dough and tie it with green onions so that the dish does not fall apart.

6. Lay the chicken on the surface of the mold and send it to the oven, which should be heated to 180 degrees. We cook for 30 minutes.

A complete second course is ready, serve hot.

6. Chicken rump steak

Exist great amount chicken dishes. Most of them could already become boring, so sometimes you need to diversify the diet. I suggest making rump steak in bread crumbs.

Ingredients:

• 3 chicken breasts.
• 3 tbsp soy sauce
• 3 tablespoons bread crumbs.
• 2 tablespoons of vegetable oil.
• Hard cheese.
• 1 egg.
• Pepper and salt.

Preparation

1. Chicken breasts defrost if necessary, after which, be sure to wash them with cold water and dry them with paper napkins. Cut into several equal pieces and beat them well.

2. Each chicken piece sprinkle with pepper and salt. Break the egg into a separate plate, beat and dip the chicken in this mixture. Then we dip them in soy sauce, after which we roll them in a small amount of bread crumbs.

3. Now fry the chicken in a preheated skillet on both sides. The dish is considered ready when a brown crust appears on it.

4. When the rump steaks are ready, sprinkle them with grated cheese and cover with a lid to melt the cheese.

Serve the chicken with any side dish.

Bon Appetit!

7. Video - delicious chagyrtma

I suggest you familiarize yourself with one more interesting recipe cooking chicken dishes. If follow step by step instructions, then you will definitely cope with the task. Watch the recipe video below:

Of course, there are still a huge number of options for cooking chicken in a pan. If you are not afraid to experiment, then try to change the composition of existing recipes, perhaps you will come up with an original idea.

Bon Appetit!

It would seem - what could be easier than just frying the chicken. Do not bake, do not boil, do not extinguish, namely, fry. In a skillet.

Yes, so that with a golden crispy crust.

To make everything work out as best as possible, and we would not ditch the chicken - there are certain nuances that would be worth mentioning.

So, in order to qualitatively fry chicken in a skillet you will need:

• Chicken. Whole or separate parts - in this case, it does not matter. If the chicken is whole, you need to cut it into portions. Chicken shanks were used here.
• Butter. Gram 40-50.
• Garlic. 1 clove.
• Salt.
• Freshly ground black pepper.

Fry the chicken.

There are two main nuances when preparing delicious fried chicken:

1. The chicken is fried over very low heat.
2. The chicken is fried in butter. It is creamy, not vegetable. This allows you to achieve an absolutely wonderful taste and smell - vegetable oil will never give such an aroma.

In a heavy skillet with a thick bottom, melt over low heat butter... Do not let the oil get too hot and start to change color. It just melted, just started to warm up - it's time to spread the chicken.

Salt the chicken pieces, pepper and put them in the heated oil.

There, without cleaning, simply pressing down with the flat of a knife, put a clove of garlic.

I will repeat myself. Heating should not be strong at all. By this we achieve two things - we prevent the burning of butter, on the one hand, and on the other hand, the chicken manages to warm up completely, respectively, and cook from the inside, without using the lid.

Fry the chicken until golden brown, While one side is fried, do not touch the chicken pieces. As the chicken is fried until golden brown - turn it over. And fry the other side. Here it already makes sense to also reduce the heat and heat the chicken at the lowest heat until fully cooked.

For the crust to turn out golden and crispy, do not cover the pan with a lid - it is better to play with heat so as not to burn the chicken and at the same time not leave it soggy inside.

Pierce a piece of chicken with a toothpick in the thickest place. If clear juice comes out of the chicken, then everything is ready. If the toothpick is dry, it means a little overexposed.

The chicken is a versatile bird. Its meat can be marinated, stewed, fried, boiled and in any form it will be delicious. The huge advantage is also dietary benefit- this meat contains a minimum of calories and a maximum of healthy proteins and vitamins.

Fried chicken in a pan

The main secret is the use of spices. It is they who allow you to eat not just fried meat for dinner, but a delicious and spicy dish.

• chicken carcass - 1500 gr;
• coarse salt - 1.5 tbsp. l;
• spices (ground black pepper, oregano, marjoram) - ½ tsp each;
• olive oil - 2 tbsp. l;
• honey - 1. tsp

Time required: 40 minutes.

Calories: 250 calories.

1. Chop the chicken carcass into portions so that one piece is no more than 8-10 cm in length;
2. Rinse the meat well and let stand for a while in cold water;
3. Rub the meat with coarse salt. Let it stand for a while;
4. Melt honey in a water bath (if it is liquid by itself, then this does not need to be done);
5. Add pepper, paprika, oregano and marjoram to it;
6. Coat the chicken with marinade on all sides and let it stand for half an hour (the more time it is in the marinade, the more intense the taste will be);
7. Heat a frying pan over high heat with olive oil;
8. Put the chicken and quickly fry it over high heat until golden brown;
9. Cover and fry for another 15 minutes;
10. Serve hot with any side dish.

Fried potatoes with chicken legs

The easiest and fastest lunch is potatoes with chicken. These two products are in every home and it will not be difficult to prepare them. The main thing here is not to overeat, because the dish is so delicious that it can easily happen.

• chicken legs - 1 kg;
• potatoes - 0.6-0.7 kg;
• mayonnaise - 20 gr;
• onion - medium head;
• a pinch of salt (to taste);
• red and black ground pepper - 5 g each;
• vegetable oil - 40 ml;
• spices for chicken - 10 gr.

Cooking time: 50 minutes.

Caloric content: 320 kcal.

1. Defrost chicken legs, rinse well and marinate in mayonnaise, salt and chicken spices. As a spice for chicken, you can take a ready-made mixture or make your own using hops-suneli, marjoram, oregano and peppers;
2. Leave the chicken in the marinade for half an hour and prepare the vegetables in the meantime;
3. Peel and wash the potatoes;
4. Cut the onion into thin rings or half rings, at personal discretion;
5. Pour half of the vegetable oil into a preheated pan. It should heat up well;
6. Cut the potatoes into slices, but they should not be too thick (they will fry for a long time and remain damp) or thin (they will burn quickly). The optimal thickness of one piece is 1 cm;
7. Fry the potatoes like this: over high heat and without a lid, do not touch it for the first 5 minutes so that it warms up well, then stir and leave for another 5 minutes. As soon as the potatoes become soft and turn yellow, add salt, add ground peppers, onion rings and cover for another 5 minutes. Then stir again and fry until tender without removing the lid;
8. Using another skillet, heat the remaining vegetable oil and lay out the chicken legs;
9. Bring the chicken to appetizing crust, then reduce the heat and fry under the lid;
10. Check the chicken for readiness - carefully make an incision and see the color of the juice, if it is transparent - the meat is ready;
11. Put the potatoes and legs in portions. Bon Appetit!

Fried chicken fillet in pieces

It is the chicken fillet that is often used in the preparation of the menu. proper nutrition or diets, since it contains the minimum amount of fat and the maximum amount of protein. When cooking, it is important not to overdry the meat, because then it will completely lose its delicate taste and will become very dry and tough.

1 kilo of chicken fillet;

1 glass of lemon juice;

10 grams of dry basil;

30 ml olive oil;

2 sprigs of rosemary;

10 grams of marjoram, cumin, oregano and paprika.

Cooking time: 45 minutes.

Calories: 200 calories.

1. Cut the breasts into medium pieces (5-10 cm);
2. Put the meat in a deep bowl, and in a shallower bowl, mix all the spices, lemon juice and oil. Stir well;
3. Pour the marinade over the meat and stir well. It is necessary that each piece is covered with a dense layer;
4. Cover the bowl tightly with a lid or wrap in plastic wrap and marinate in a cool place for 15-20 minutes;
5. Heat a frying pan over medium heat, you do not need to pour oil, since the marinade already contains it. It will be great to use a special grill pan for meat, but you can do with the usual one;
6. Put the chicken pieces and fry, stirring until golden brown;
7. Serve hot with any side dish.

Stuffed eggs crab sticks- take note of this recipe.

Recipe delicious kebab chicken in the oven, read how to cook this dish is very tasty.

How to cook incredible juicy steak pork in a pan, read the tips of the culinary experts.

Chicken in garlic

Any chicken portion can be used in this recipe. The brisket is especially good in garlic sauce, but you can take drumsticks or wings - the whole chicken goes well with this sauce.

• chicken - 700 gr;
• sour cream - 200 r;
• garlic - 4 cloves;
• butter - 80 gr;
• a pinch of pepper and salt;
• flour - 100 gr;
• hard cheese - 50 gr (you can not add);
• greens - ½ bunch.

Cooking time: 20 minutes.

Caloric content: 280 kcal.

1. Wash the chicken well with running water and dry it slightly;
2. Rub with salt and pepper, leave for a couple of minutes while the sauce is preparing;
3. Melt the butter in advance. In a saucepan over low heat, heat the flour and gently pour oil into it, stirring constantly;
4. Chop the garlic on a fine grater or in a special press;
5. Mix garlic with sour cream and send to a saucepan;
6. Stir the sauce constantly so that flour lumps do not form there;
7. Bring the sauce to a boil;
8. Heat the oil in a second skillet and put the chicken on it;
9. Fry until light crust, but do not cook until tender;
10. As soon as the sauce is boiling in the saucepan, add herbs and spices to it, as well as grated cheese;
11. Pour the sauce over the chicken and simmer everything together until the meat is cooked;
12. Serve with vegetables or a side dish.

Chicken thighs in a pan

Japanese cuisine even from simple ingredients can make a masterpiece. Regular chicken thighs turn into the most delicious dish in the world with the help of simple shenanigans.

• hips - 600 gr;
• red wine (dry) - 6-8 tbsp. l;
• soy sauce - 6-8 tbsp l;
• sugar - 50 gr;
• vegetable oil - 30 ml;
• a clove of garlic;
• several stalks of green onions;
• fried sesame seeds - 1 tbsp. l;
• 1 cm thick piece of ginger.

Cooking time: 1 hour 20 minutes.

Calories: 206 calories.

1. Heat the wine in saucepans and bring it to a boil;
2. Mix sugar with soy sauce and add it to the saucepan;
3. Wash the thighs, cut off the skin and fat, and then cut them into small pieces;
4. In a frying pan (you can use a wok, if you have one), heat the oil and put the chicken on it;
5. Fry the meat, stirring constantly for 6-8 minutes;
6. Remove excess fat with napkins. Wash the pan from oil;
7. Mix the sauce with chicken and fry until thickened over high heat;
8. As soon as the chicken is covered with a thick layer of sauce and becomes glossy, you can add chopped garlic with ginger to it;
9. Place the meat on a plate and sprinkle with sesame seeds on top and green onions(shredded).

How to cook chicken drumstick

If the usual simple fried chicken is already boring, you can cook it with delicious sauce from white wine. Having tried this dish once, you hardly have the strength to deny yourself it next time.

• shins - 4 pcs.;
• white wine - 6 tbsp. l;
• olive oil for frying;
• salt and freshly ground pepper to taste;
• dry provencal herbs - 1 tsp;
• butter - 30 gr;
• wheat flour - 60 gr.

Calories: 230 calories.

1. Wash and dry the shanks;
2. Put chicken in a deep bowl, sprinkle with herbs, salt and pepper on top;
3. Add wine to the chicken and stir well so that it is completely marinated;
4. Leave the meat to marinate under the film for 60 minutes in the refrigerator;
5. Add a whisper of salt and pepper to the flour;
6. After the allotted time for marinating, take out the chicken and breaded it in flour;
7. Fry the shanks in a hot and greased frying pan with olive oil for 5 minutes;
8. As soon as a crust appears, reduce the heat and continue to fry, turning until tender;
9. Melt the butter in a saucepan at this time, prevent it from burning, it just should warm up evenly;
10. Add flour and the remaining marinade to the butter;
11. Cook the sauce for 8 minutes, stirring occasionally;
12. Then add salt, herbs and pepper to the marinade to taste;
13. Remove the stewpan from heat and let it brew under the lid;
14. Serve drumsticks with sauce to any side dish.

To make chicken meat especially tasty, it is worth taking note useful tips when preparing it:

1. It is preferable to marinate fillets in a liquid marinade, because due to the lack of fats during cooking, it turns out to be too dry;
2. You can also add juiciness using onions;
3. Chicken will be very tasty if marinated in sour cream, kefir, wine, lemon or garlic marinade;
4. The use of olive oil will help reduce calories. You can fry chicken without oil at all - just add a little water to the pan;
5. It is necessary to defrost meat when room temperature filling it with warm water.

Applying this knowledge, you can cook the same product every time in a different way so that you will never get bored of it!

Remember the textbook phrase from The Diamond Hand that game should be eaten with your hands. The most popular of all types of game is chicken. Fried it is adored by adult gourmets and children. For the mistress, this is perfect option... Suppose you have little time, but you don't want to feed your loved ones with semi-finished products purchased on the way home from work.

What to cook, so that it is tasty and healthy? If we are talking about fresh products, then among them a real find for a business lady is a chicken carcass. It cooks quickly, looks appetizing, the meat is tasty, juicy, dietary. It remains only to remember (or learn) how deliciously fry chicken in a pan!

The agony of choice

Whole fried chicken, that is, a whole carcass, is an option. But to prepare such a dish, you need to have experience, have free time, and a special - rather large and deep frying pan. Moreover, when cutting, almost all those sitting behind dining table, always want to get the juiciest and tasty morsel- chicken leg or drumstick.

There are fans who prefer wings exclusively. But the breast, with which nutritionists and gastroenterologists sing laudatory odes, often remains unclaimed, because it seems a little dry. Now it is fashionable to scold red chicken meat on legs and thighs, because it is too fat.

But if we decided to learn how to properly fry chicken in a pan, then a priori we violate the strict canons of dietetics. Otherwise, we would cook lean pieces of chicken, and even clean them of harmful, oily skin. For frying, we recommend purchasing chilled semi-finished products - chicken drumsticks and hips.

There is one more rule about how to fry chicken in a pan. It is better to buy chilled, not frozen meat. If you have a choice between a farm house chicken and a trivial broiler, then take the latter. The fact is that home-made layers are good for rich, fragrant broth; when fried, they will shock you with their dry, tough, stringy legs.

Tricks with leather and salt

How to fry chicken in a pan? To begin with, we take a bird carcass or selected parts of it and rinse them. Then we salt and put in a bowl, where we mix thoroughly again and leave for 10 minutes. The main and common mistake of inexperienced chefs is that they salt the chicken in a pan at the moment when it is fried. Unfortunately, at the same time, the skin turns out to be salty, and the meat inside is bland.

While the chicken is salting, take a frying pan, put it on a fairly high heat and add refined vegetable oil. As soon as it starts to hiss to signal that it is heated, lay out portioned pieces of poultry, and slightly reduce the intensity of the fire.

Now one more secret, how to fry a chicken in a pan, so that it does not "weld" to the surface with its delicate skin? The trick is that first you need to fry the part of the piece that has less skin, and only then turn it over to the one where there is more.

To get a golden, crispy skin, do not cover the dish during the frying process. Constantly twisting, turning over pieces of chicken is not worth it. We change the position and the side of the frying after 5 minutes, while reducing the heat. We repeat this manipulation a second time after another 10 minutes. You can check the readiness with a fork, carefully piercing it (so as not to "run away" all the juice) the thickest part of each portion.

Turn the chicken over for the last time after another 10 minutes, while sprinkling it with your favorite spices. Here, almost everything depends on personal preferences - black or red pepper, garlic, herbs, turmeric, or special sets for frying. By the way, essential oils of almost all spices reveal their smells richer in the process of frying - it is easier for them to dissolve in fat melted in a pan. But do not keep the spiced dish on the fire for more than 5 minutes.

Bird readiness time

An important question that interests novice cooks: how much to fry chicken in a pan? On average, this dish takes about 40 minutes to cook. But remember that a lot depends on the size of the pieces, and in fact, the size of the chicken itself.

However, there are lovers who adore chicken meat fried to a crunch, as there are people who prefer that the product was simply fried until cooked - blood did not ooze from it. This is perhaps the most important of the conditions that must be met in order to avoid intestinal poisoning.

And now that you know exactly how to fry chicken in a pan, the question may arise: what to serve it with? Believe it is so much versatile dish that the number of side dishes in harmony with it is enormous. Your choice: fried or mashed potatoes, peas, vegetables, pasta, or more dietary combinations that include cereals. For example, buckwheat, add pickled or pickled cucumbers for piquancy. And here is a gorgeous dinner for us only!