The main thing is the preparation
It would seem that it can be difficult to fry the chicken in a frying pan? But it turns out that not everyone gets food of the quality that I would like to get. The whole problem in the correct preparation of the dishes for cooking and the product itself.
- Choose only metal dishes. It quickly boils oil, and the meat is evenly fried. In addition, the product does not absorb any harmful substances during heat treatment.
- Make sure that there are no chipping marks or scratches in the cooking container. Then the dish will start to burn and spoil.
- When you are going to fry the chicken, immediately heat up a sufficient amount of vegetable oil. So the dish is evenly cooked, and the dishes will not deteriorate from the temperature drop.
- In the store, choose a medium-sized chicken. The small one will be too dry, and the big one will be unnatural, because in nature birds rarely grow to such impressive sizes.
- Defrost the bird only at room temperature, rather than pouring hot water. If you urgently need to prepare a dish, you can use a microwave, but this method of defrosting should be used only occasionally.
- Before cooking, the carcass must be cut into pieces and marinated.
Popular recipes of fried chicken
Hastily
Did the guests unexpectedly come to you? Do not worry, you can always treat them with delicious chicken meat.
We take such products:
- Leg or chicken thighs - 700 g
- lemon juice - 1 tbsp. l.
- vinegar
- vegetable oil
- salt, pepper and herbs
Procedure:
- Combine the vegetable oil, vinegar, herbs and lemon juice. Soak the mixture with meat and send it to the refrigerator. Of course, it's better if the chicken stays like this for three hours, but if you need to cook something urgently, half an hour will be enough.
- We spread vegetable oil in a frying pan and lay out pieces of chicken. Only now it can be salted. Pour the remaining marinade and cook over high heat with the lid closed. On each side should be allocated literally three minutes of time.
- After that, fire is reduced and fried meat for another five minutes on each side.
- Then we make the fire the most minimal and continue to fry until ready. You can check the dish by slightly piercing the flesh with a knife. It should flow clear juice without any blood.
This recipe is considered basic. Since it uses vegetable oil for marinade, it is correct to assume that you can take other products. For example, by pickling a chicken in mayonnaise with garlic, you will get a very juicy and delicate dish. And if you use mustard, the chicken will turn ostrenkoy and spicy.
Experienced culinary experts are advised to add extra flavor, add garlic or herbs to vegetable oil in a frying pan at one of the stages of frying chicken. After you have fried the dish on both sides, the spices should be removed.
Try to choose a young bird. It is more juicy, and is better suited for this method of preparation. Old chickens are too rigid and they are taken mainly for cutlets or meatballs.
If you really want to get a golden crust on the meat, grease at the end of the cooking with fatty sour cream.