Pan-fried chicken is a common dish for many families. This is partly due to the fact that the product is available both financially and in terms of presence in many stores within walking distance. Partly because the chicken in this form turns out to be really tasty, aromatic and juicy, especially if you fry the parts with the skin, which protects the chunks from losing juice, but at the same time provides the bird with a crispy crust. And from such a combination - juicy pulp and fragrant crust - is anyone able to refuse ?!
It is necessary
- - Hen;
- - garlic;
- - vegetable oil;
- - salt;
- - spices;
- - knives;
- - cutting board;
- - frying pan.
Instructions
Step 1
Buy the whole chicken or some part, since now the chicken cut is presented in stores as widely as possible. When choosing a carcass, pay attention to the skin color and fat content of the bird. Some manufacturers offer products sealed in color bags. It is believed that this is a marketing ploy to attract consumers. But a potential buyer who thinks he is taking it from a refrigerated display case would still prefer to see the product first. So the advertising of color bags is questionable. The skin on the chicken carcass should be of a pleasant milky-yellowish color, without bruises and areas of significant darkening. As for the fat content, it is better, of course, to choose packages where the chicken is leaner.
Step 2
If you do not want to cut the carcass into pieces, buy those parts that are more preferable right away. Gone are the days when children argued over who would get the leg, and who would get some other part. Now, if desired, the legs can go to everyone. Choosing them in the store, decide what is more relevant for you: hams, or maybe drumsticks or thighs separately. Red meat lovers know that small “round” drumsticks are the tastiest, while thighs definitely have a better combination of pulp and bone. Men traditionally prefer ham, consisting of both - the stronger sex can be understood, because the average weight of such a ham is 300-350 g, there is something to eat!
Step 3
Are you going to fry a chicken breast in a pan in the evening? It couldn't be easier. Take it either whole (in the store it can be called "on the frame"), or fillet. Both one and the other have stalwarts. Someone rightly believes that the whole breast is sold with the skin, which means that it is guaranteed not to be dry after frying. And someone is sure that it will fry well without skin, the main thing is not to overexpose the chicken in a pan.
Step 4
In some cases, for example, if you are organizing a beer party, buy wings. They can be deliciously fried until golden brown, then there will be no need to "compose" any more hot appetizer, because even a large company will have enough wings! When choosing these pieces of chicken cut, carefully look at the production date and expiration date. They are taken apart a little slower than the thighs and shins, it is very important not to take the "hanging" goods from the counter, otherwise you will receive absolutely nothing but disappointment. Do not prepare wings for your friends, from which you smell!
Step 5
Whatever you buy for frying - a chicken carcass, ham, drumsticks, thighs, breast or wings, before cooking, remove the packaging, wash, dry and let the bird lie down for a few minutes "without everything." Turn the carcass over onto the breast and with a sharp knife cut out the backbone, acting with cutting and sawing movements, first from one side, then from the other side of it. For some reason, earlier, when frying, they cut the breast and already spread it like that in the pan. It is wiser to cut the ridge. Firstly, it contains very little meat and is not very suitable for this cooking method, it is much tastier to cook broth with it, the vertebrae will give off extractives, the broth will turn out to be rich. Secondly, it is still much easier to spread a chicken without a ridge. It is also better to remove the extreme wing phalanges and excess fat from the carcass. (You can put all cut pieces in a bag and put them in the freezer.) As a rule, you do not need to cut anything extra from lean legs and breasts intended for frying in a pan. Cut the thigh fillet (if you purchased boneless red meat) into small pieces of 20-30 g. If desired, pan: season with salt and spices, sprinkle with flour, dip in a beaten egg and roll in ground breadcrumbs. You can do the same with breast fillets.
Step 6
Make deep, narrow cuts in the meaty chicken portions so that the salt and spices give the characteristic flavor to the whole chunk, not just the outside. It is better to make them with a small sharp knife, wielding them like a lance. You can also fill in the cuts with a little garlic passed through a press. In the absence of a press, chop the peeled cloves into strips and season the chicken with them. Do not forget to salt, pepper, sprinkle with spices. Take a ready-made mixture intended for cooking poultry in a pan. Or make it yourself, for example by mixing cloves with nutmeg and turmeric. Alternatively, you can use one spice, say, sweet paprika. So that your chicken does not burn when frying, it is important to follow two simple rules: take only high-quality ground spices and try to fill them in the cuts that are made in the pulp, outside, of course, also seasoning, but in very small quantities.
Step 7
If you don't want this kind of sprinkling, replace it with pre-marinating in a mixture made from vegetable oil, lemon juice and mustard. For those who like culinary "extreme", mustard can be exchanged for honey. But after marinating the chicken in such a marinade, watch it very carefully during frying, and the whole carcass and the pieces risk burning. To prevent this from happening, try to turn it over often, preventing the fire from doing its insidious business.
Step 8
Roast the chicken at first without covering the pan with the lid. For delicious high-quality roasting, it is highly desirable to form a relatively quick crust, which, as it were, seals the meat and does not allow the juice to come out. If the chicken is immediately covered with a lid, the juice will inevitably come out and then it will no longer be frying, but stewing. At some point, press the chicken or chicken that you roast whole with a press to the bottom of the pan - otherwise it will take a long time to fry. The press helps both to shorten the cooking time, and to achieve its uniformity.
