Fried chicken in a pan: recipes, cooking features and reviews

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

From a seemingly simple set of products you can create a culinary masterpiece. After all, when simple dishes for the first, second and third have become boring, you involuntarily want something special, unusual, with a new taste. In fact, having the same set of products, cooking something new for dinner is very simple. Properly selected spices, additional products in combination - and the same chicken will acquire new taste qualities. By the way, about her. Chicken is the most inexpensive meat that is most often found on our table, so we will introduce you to a couple of recipes for cooking chicken in a pan.

Spices for fried chicken

The easiest way to diversify the taste of fried chicken is to add new spices. Properly selected, they are able to correctly reveal the taste of the dish, so before cooking chicken in a pan, we will introduce you to a list of perfect spices.

Since ancient times, spices help to feel the taste of dishes, reveal their taste and aroma during cooking, saturate and emphasize, muffle and tint (turmeric can give the chicken an appetizing golden blush). For the correct preparation of a particular dish, it is important to know which seasonings and products are combined. In addition to the usual universal seasonings and pepper, you can add to the chicken:

• Turmeric. It is one of the main components of universal seasonings, has a pleasant and unobtrusive aroma, excellent for broth, sauce and marinade, has a pleasant golden color.
• Curry. Excellent sauce for chicken - creamy with curry. No less magnificent with curry marinade. The seasoning has an amazing aroma, golden color, evokes the taste of Indian cuisine.
• Coriander. Its seeds are universal, they are used in baking, frying, and broth. The taste of coriander is restrained, but specific. Whole seeds are often added to broths and marinade, and crushed into sauces or for other dishes. The meat is especially aromatic.
• Oregano and marjoram. The taste and aroma of the dried leaves are very similar to each other, the dried leaves have a very subtle aroma, but when cooked, it reveals itself in its full glory. Just one pinch before the end of cooking will add incredible flavor to your dish. Before preparing the marinade, herbs are best brewed as tea.
• Rosemary. A little rosemary will give the cooked meat a taste of game, this is a pleasant bitterness and coniferous aroma. Combined with wild berry sauce, the chicken will turn out excellent. Little "but":rosemary does not go well with bay leaves.
• Thyme (or thyme). Used in both broth and marinade. Especially thyme goes well with chicken breast, sour cream sauce and vegetable side dish.
• Garlic. The most familiar and very fragrant additive. Both the aroma and taste of garlic are fabulous, savory, suitable for any dish, when cooking chicken in a pan or in the oven, it is suitable for sauces and marinades, frying and stewing.

Golden Chicken

Golden crust on chicken is appetizing, so we will share with you a recipe for how to cook fried chicken in a pan with a delicious golden crust.

There are many ways to cook such a crust, marinades help with this - with turmeric, with sour cream, rosemary. But one of the most appetizing options is soy sauce.

Marinade

To prepare the marinade, per kilogram of chicken legs you will need:

• 3 tbsp. l. honey;
• 2 tbsp. l. French mustard;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. vegetable oil;
• 2 garlic cloves;
• curry, s alt and pepper to taste.

Melt the honey in the bath, but do not let it boil. Chop the garlic, add very finely chopped onion to taste, mix with the rest of the ingredients, add s alt and pepper to taste.

Legs, washed and dried, generously grease with sauce and leave to lie down so that the chicken is saturated with flavors and aromas.

Howfried chicken properly?

Properly pan-fried chicken is the key to success, so learn how to work with a pan.

Heat it up and pour a good layer of vegetable oil. It should also warm up well.

To get a crispy golden brown chicken, you need to fry the meat several times on both sides. A generous amount of oil will help keep the chicken from burning.

When frying, do not cover the chicken with a lid, otherwise the crust will not turn out. You can cover the pan only after the appearance of a beautiful, golden appetizing crust.

Chicken with mushrooms

Chicken fillet goes well with mushrooms, especially porcini mushrooms or champignons, and with a fresh vegetable side dish it is a delicious light dinner.

To cook chicken with mushrooms in a pan, you will need a pound of chicken fillet, 10 mushrooms, onions, 200 ml of milk or cream, some spices.

Cooking

Recipes for chicken in a pan with mushrooms are similar to each other, but this is the most gentle way of cooking.

Chop the onion finely and fry until golden brown in plenty of butter. After the onion is cooked, put it on a separate plate, reserving the oil.

Chop the fillet coarsely and fry in the same oil until half cooked. Also take it out and send mushrooms to the oil.

Due to the fact that the oil absorbs all the flavors of the products that were fried in it, the taste of the dish will be unique.

Send to the fried mushroomsonions and meat, add s alt and spices, a little garlic.

Creamy sauce will emphasize the tenderness and juiciness of the dish. Heat milk or cream, stir to avoid lumps, add herbs. Add a little more butter to the finished meat, let it brew for 5-7 minutes and invite your family to the table.

You can emphasize the taste of chicken in a pan with fresh garnish, such as red pepper, tomato and cucumber slices, and vegetable salad with butter.

Those who have tried chicken with champignons in a creamy sauce assure: there is no more tender dish. It is light, appetizing, the chicken is juicy, and the vegetable side dish is very welcome.

BBQ in a frying pan

There are a lot of recipes for chicken in sauce in a pan, but barbecue chicken does not compare to any of them.

The sauce seems complicated, but it's so fragrant, so delicious! You must try this recipe. For the sauce you will need:

• tomato sauce - 1 cup;
• butter - 50 g;
• honey - 3 tbsp. l.;
• vinegar - 2 tbsp. l.;
• Worcestershire sauce - 1 tbsp. l.;
• medium onion;
• garlic - 2 cloves;
• as well as spices to taste.

Fry chopped onion and garlic in melted butter. Add other ingredients, bring to a boil. Add s alt, paprika and other spices of your choice to taste. Stir well and let the spices expand, leave the sauce on low heat for another 15 minutes.

Wings are especially delicious in this sauce, but drumsticks and thighs are no less appetizing. Rinse the meat, dry it and coat it with plenty of sauce.

Spread the chicken in hot oil and fry several times on different sides. When frying, you can add a little more garlic. Chicken in a pan or in the oven with barbecue sauce tastes like grilled, delicious.

On the Internet, barbecue chicken in a pan speaks positively, assuring that the chicken turns out to be fragrant, fragrant, with a glossy crust.

Pilaf

Delicious full-fledged dinner in a pan - pilaf with chicken. A properly cooked dish, even in a frying pan, will taste no worse than in a cauldron, no less fragrant and juicy.

For this we need:

• chicken fillet - 400 g;
• rice - 500 g;
• onion - 2 pcs;
• carrots - 3 pieces;
• garlic - 6 cloves;
• as well as s alt, vegetable oil, all-purpose pilaf seasoning, or a combination of your favorite spices.

Rinse and cut the breast. Coarsely chop the onion and fry until golden brown and add the meat. While the chicken is fried in a pan, grate the carrots on a coarse grater or cut into rings. Cover the pan with a lid and simmer for five minutes.

Add spices: barberry, cumin (cumin), pepper, s alt and turmeric. Be careful with s alt, you won’t be able to fix s alted pilaf. Let simmer for 20-25 minutes.

Wash the rice several times untilclear water will not flow from it. Pour the meat over them, but do not mix. Pour water one and a half to two centimeters above the rice and simmer covered for 15 minutes.

Finely chop the garlic and add to the pilaf, simmer for another 10 minutes until the water is completely gone.

Bon appetit!

Here's how to cook chicken in a pan. A simple ingredient with the right preparation can turn into your best dish.

Cook with pleasure by experimenting with new recipes.