Chicken fried. Fried chicken recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Somehow it has become customary to pay attention to chicken dishes. For some reason, everyone forgot about young chickens. But fried chickens, not only are they considered a delicacy, but their meat is also more dietary and tender, even if it is less than on an adult bird. Even the breasts, which everyone blames for dryness and tastelessness, are soft and juicy in chickens. So it's time to run to the market for chicken chicks and cook something delicious.

Batter-fried chicken

Since the birds are small, a family of three will have to take about five of them. The chopped carcasses are washed well, cut lengthwise, put into some kind of bowl, sprinkled with chopped onion and parsley, s alt and pepper, sprinkled with the juice of one lemon and hidden in the refrigerator, covered with a plate or lid for a couple of hours, marinate. At this time, you can prepare a batter: a glass of flour is slowly diluted with a glass of well-heated, but not boilingwater, when homogeneous, pour in a spoonful of vegetable oil, s alt and season with sugar. After kneading, wait for the batter to cool and gently combine with the beaten whites of four eggs. Until the batter is completely used, the bowl with it should be placed in a container with very cold water - to avoid settling proteins.

Marinated chickens are wiped down, dipped in the mixture and placed in a frying pan with a lot of hot fat. As they are browned, they are removed with a slotted spoon and transferred to a colander or paper towel to drain excess fat. This fried chicken recipe allows you to get very appetizing and juicy birds. If they are small, you can fry them whole, if they are already grown up, cut them into pieces.

Bread-fried

To start, the carcasses will have to be cooked. Moreover, it is necessary to immerse in boiling water. After straining, they are coarsely chopped, s alted, breaded in flour, dipped in an egg and rolled in breadcrumbs. The birds are fried according to the fries system - in a large amount of fat or oil so that they do not have to be turned over. Fried chicken in a pan using this method turns out to be in a shell, as a result of which it does not decrease in size and simply splashes with juice.

Mint Chicken

The recipe is very good, but "long-playing". In advance, you need to mix one and a half teaspoons of s alt and half a teaspoon. ground black pepper. Mint leaves are put under the skin of the washed and dried chicken; a few pieces can be put in the abdomen. From all sides, the carcass is rubbed with the mixture made, tightlywrapped in cling film and placed in the refrigerator for at least a day. Enough courage and patience - stand longer. When the bird is s alted, the oven is heated with an ungreased frying pan placed in it. A carcass is placed on its back and placed in the oven for half an hour. Then the chicken, roasted in the oven, is turned over on its stomach and sent back for another twenty minutes. The result: a very soft and fragrant dish that salivates those at the table.

Garlic variant

Another interesting and easy fried chicken recipe. A mixture is made of 6 crushed cloves of garlic, fresh rosemary and oregano, two large spoons of olive oil, a teaspoon of s alt and half black pepper. Half of the mass is distributed inside the abdomen, a quarter is pushed under the skin, the rest of the carcass is lubricated from the outside. The legs of the bird are tangled with a thread. The carcass is placed in an oven heated to two hundred degrees. If it is small, 50 minutes is enough, if it is large, fried chicken with garlic will turn out after a little more than an hour. Do not be afraid that the pungent smell will scare off eaters: only a faint aroma will remain during processing. But everyone will like the taste.

Chicken baked with onions in the oven

Another garlic recipe, but very original. For him, the bird must be cut in half, again rub it with pepper and s alt, stuff garlic plates under the skin (about three cloves), grease with mayonnaise from all sides and sprinkle with choppedfresh or dried parsley. Four red onions should be cut into half rings, s alted and mixed with mayonnaise. Now the assembly begins, as a result of which wonderful chickens fried in the oven will turn out. On an oven sheet, greased or covered with foil, half of the onion half rings are laid out. On top is a chicken, and on it is the second part of the onion. If the carcass weighs no more than a kilogram, it will take about an hour to cook with a temperature of 180 degrees. A well-fed chicken will stay in the oven longer. To make sure that the bird is ready, you need to pierce it with a fork: if the juice flows out not reddish, but transparent, you can invite your family to the table.

Swiss chicken with mushrooms

Mushrooms are a wonderful accompaniment to any meat. As for poultry, especially young chickens, fried chickens with mushrooms work best. For a recipe originally from Switzerland for two small chickens, a quarter kilogram of mushrooms is required. First, a piece of bacon of 150 grams (can be replaced with bacon) is crumbled into cubes and fried in a pan until the fat is rendered. Two chopped onions and whole (if not too large) mushrooms are allowed to be fully cooked in it. In a separate frying pan, gutted chickens grated with pepper and s alt are fried - a whole carcass. When they become ruddy and will not bleed when pierced, they are pulled out and cut lengthwise into two parts. Two glasses of white table wine and a glass of low-fat sour cream are poured into the juice left from the birds. Content is boiledA couple of minutes. Mushrooms are placed inside the chicken halves, the dish is poured with sauce - and the hungry are invited to the table.

Gourmet Mandarin Sauce

It doesn't have to be fried chicken! You can also bake them. The most delicious way to do this is almost in Chinese. A pound of tangerine is taken per kilogram of chicken, cleaned of the skin, which is set aside. The slices are put into a blender and turned into a porridge, from which juice is squeezed out with the help of gauze. A marinade is prepared from half a glass of this juice: a couple of tablespoons of olive oil, a spoonful of wine vinegar are poured into it, s alt, pepper and torn thyme leaves are poured. The chicken is coated with the resulting marinade and set aside for an hour. It is advisable to turn the carcass during the marinating process for uniformity. Then the bird is wrapped in foil, poured with drained marinade and sent to the oven for forty minutes. At the same time, the glaze is prepared: chopped tangerine peel and two sprigs of thyme are introduced into the remaining juice, the liquid is boiled three times, the solid components are removed and a couple of spoons of honey are poured. After five minutes, chickens are poured with glaze and baked for about 10 more minutes. A beautiful and delicious dish is ready!

Chicken, garlic, lemon and herbs

Here, too, the whole secret is in the marinade. It is made from the juice of one lemon, rosemary, thyme, black pepper and s alt. A chicken with tied legs is dipped into such a mixture so that it is covered with it from all sides. Half of the chopped onion is laid out along the bottom of the mold, on itthe carcass is placed and doused with the remnants of the marinade mixed with olive oil. For an hour and a quarter, the form is placed in the oven. Somewhere in the middle of the measured time, the fried chickens are turned over, half a glass of chicken broth is poured in and chopped walnuts are laid with 6 cloves of garlic (whether to chop it is a matter of taste). Don't be afraid to get the stewed version. While the carcass is in the oven, the liquid will evaporate, and the chickens will be well-fried, but will remain juicy.