The recipe for fried chicken in a pan. Fried Chicken Recipe in the Oven
Chicken meat - the usual meat, long-tried and cooked on the machine. Everyone who is regularly at the stove, knows several ways to cook poultry. However, any method can be interpreted, modified and ennobled, so that the boring dish will play with new flavoring colors. Or try a new recipe for fried chicken in the hope that such a treat will be enjoyed by home-made guests or guests much more than a long-time acquaintance, and the baked meat will be loved again.
The proposed recipe for fried chicken in a pan is interesting as a preliminary unusual pickling, and frying in breading, no less unusual. You can take a whole carcass and chop it, you can buy only your favorite pieces - thighs, fillets or drumsticks. For the marinade, take two glasses of buttermilk, one sour cream and a quarter - Dijon mustard.The mixture is flavored to taste with salt and ground black pepper, after which chicken is dipped into it for several (at least a couple) hours. Then each piece of breadcrumbs in breading, made from two and a half glasses of flour, dried garlic, paprika and mustard (take two teaspoons). Excess can be trimmed, and then fry the workpiece in vegetable oil. The crust turns out just amazing! And if this recipe for fried chicken gives you fear that the meat will not roast, you can hold it for ten minutes in the oven for insurance.
Milky Garlic Sauce
Very successful Georgian fried chicken recipe, for some reason little known and rarely carried out. Most of the people from this kitchen took only satsivi and chicken tapak (tobacco). To prepare this dish, a whole small and necessarily young chicken is cut along the sternum, spreads on a baking sheet, salted, greased with vegetable oil and roasted in the oven for about 45 minutes. Then the carcass is cut in portions and laid out into something refractory. Now it's time to make the sauce. For him, they poured a glass of milk, half a glass of water into the dipper, the juice from the chicken and garlic are squeezed in (take it easy, take two whole heads).When the sauce begins to boil, chicken is poured over it and returns to the oven for five minutes to soak. No worse than the famous "tobacco" chicken! And very juicy.
Chicken with cheese
It turns out very tasty and quite unusual. The only drawback is that such a recipe for fried chicken requires a “multi-stage” approach. The bird is cut into arbitrary pieces (or, again, taken its separate, preferred family, parts) and roasted in sunflower oil. Then it is poured with milk (0.5 cups) and stewed to the desired softness. Another half cup of milk is whipped with two eggs, pepper, salt and grated cheese are poured into the batter (two hundred grams); all this is mixed up to maximum homogeneity. Chicken pieces are drained from the liquid in which they were stewed, dipped in a mixture of milk and cheese, rolled in breadcrumbs and fried - only now in butter.
Lovers of acute
Another good recipe for fried chicken in a pan. Especially good, if you prefer wings - they become so soft that even small bones are eaten. Press three cloves of garlic, mix with three tablespoons of mustard, pepper and salt.This composition lubricates all chicken pieces, roll them down in flour and fry in a pan on a strong light.
Chicken with potatoes
Meat with potatoes is a favorite lunch (or dinner) of the majority of our compatriots. However, usually the components are prepared separately. What a waste of time! Yes, and ready-made tubers are soaked with meat juice much less than when they are cooked together. We offer a recipe for fried chicken with potatoes, in which they form a whole from the very beginning. A pound of chicken cut into large pieces and sprinkle with your favorite spices and salt. Half an hour, let them soak in the spirit of seasoning. Next, the slices on the big fire turn brown, the gas is screwed, the container is covered with a lid - and the chicken is fried to softness (20-30 minutes). A pound of potatoes is cut into large bars and added to the bird, sprinkled with pepper and salt, and cooked on medium heat until golden brown. The entire contents of the pan are sprinkled with crushed garlic and left under a lid on minimal heat until the potatoes are fully cooked.
Bake the bird - one of the most favorite methods of its preparation.The described recipe for fried chicken in the oven requires a minimum of time and effort, and at the same time gives an excellent result with the complete absence of a long list of ingredients. All you need is a pack of large, not iodized salt and, in fact, a bird carcass. Washed chicken is dried, so that not a drop of water is left - this is important! The paws are tightly tied, the wings are wrapped in foil. A layer of salt is leveled on a baking sheet, and a bird is placed on it with its back down. It remains only to calculate the time so as not to overdry the meat. Per kilogram of bird takes 35 minutes at 180 degrees. You shouldn’t bite the oven more - the skin will burst and the chicken will turn out dry. The main thing - to get gently, so as not to scald the juice, which will abound in the abdomen.
Chicken in foil
Foil is widely used for baking. And not in vain! Any meat, fish or vegetables become soft and juicy, and the latter also maintain their integrity. Our recipe for fried chicken in the oven advises to begin to pickle a bird - eight hours of commercials. To do this, it is rubbed with the juice of one lemon, combined with salt, various peppers, spicy herbs, four crushed garlic cloves and a couple of spoons of mayonnaise. During marinating, the carcass must be turned 3-4 times.The prepared bird is wrapped in foil, put on a sheet and put in an oven for an hour. Then the foil is removed, the chicken is greased with butter and sent back to the oven - until it acquires a “tan”.
Spicy chicken in a slow cooker
Some not very experienced hostesses believe that this unit is not suitable for frying. We suggest them to try the next recipe for fried chicken in a slow cooker, so that they feel the full depth of their delusions. A 1.5-pound bird is cut into pieces and rubbed with a spicy mixture: a teaspoon of paprika, cinnamon and cumin plus a little anise, ginger and salt with pepper (take them to taste). It is better to leave the meat to stand, so that it absorbs all the flavors. A little olive oil is poured into the bowl, chunks of poultry are laid out, and the slow cooker is turned on for 35 minutes in baking mode. The lid does not close. As the timer starts up, the chicken turns over and the device starts up again, but for half an hour. Fried chicken is soft and at the same time with a crust. Bon Appetit!