A simple marinade for chicken in a pan. How to fry chicken legs in a pan? Kefir marinade for chicken with garlic

The most important source of protein for our body is meat, and the most budgetary, quick and easy to prepare meat product- hen.

But to the poultry dish in the process heat treatment retained its benefits as much as possible, you need to master all the subtleties of the issue of how to tasty and properly fry chicken in a pan. And since in the culinary archives there are many dishes from different parts carcasses, then in relation to each of them there are rules, which we will get acquainted with today!

How to fry chicken in a frying pan

In general, both small pieces of chicken, and individual parts of the carcass, and even the whole bird are fried using the same technology:

• First you need to properly heat the pan with oil over high heat, and only then send the chicken to the container. There is no need to set the flame to the maximum.
• It is better to set the temperature to a quarter above the average so that we can fry the chicken on such a fire that the pieces will be covered with a dense ruddy crust, but not burnt. The resulting crust will hold meat juice, thanks to which the dish will turn out juicy and tender.
• At the first stage, it is not necessary to fry the chicken in the pan for too long, just enough for an excess of 5 minutes so that the chicken has time to brown on all sides.

• Next, we reduce the cooking temperature to the second or third level (slightly less than the average flame) and fry the chicken under the lid until cooked for 10-20 minutes on one side and the same amount on the other.

Chicken Cooking Time Chart

How to roast chicken with gravy

Such a chicken is equally tasty in both tomato and sour cream sauce. You can make such a dinner in a pan at home in just 20-25 minutes!

Ingredients

• Chicken fillet - 0.3 kg;
• Bulb onion - 1 onion;
• Carrot - 1 root crop;
• Sour cream - 50 g;
• White flour - 40 g;
• A mixture of spices "For chicken" - 1 teaspoon;
• Laurel - 1 sheet;
• Salt - 1/3 teaspoon;
• Sunflower oil - 5 tbsp. spoons;
• Drinking water - 330 ml.

How to cook fried chicken in a pan

1. We wash the chicken breast and dry it with a paper towel, after which we cut the meat into small slices.
2. We clean the carrots and onions, wash and chop them: onions - in cubes, carrots - on a grater.
3. On a hotplate switched on medium fire, heat the pan and pour the oil into it, and after 1-2 minutes put the chicken pieces in the hot oil. Fry the chicken until the meat turns white, about 3-4 minutes.
4. Now we send onions and carrots to the container, mix everything and continue frying until the vegetables are half cooked, about 5 minutes.
5. We spread sour cream to the meat, add all the seasonings, spices and salt, pour 1 glass of water and mix everything. Under the lid, simmer the gravy with meat for 10 minutes.
6. In the remaining half glass of water, dilute the flour so that there are no lumps, and then pour the mixture into the gravy in a thin stream through a strainer. Mix everything again and cook for 2-3 minutes until thickened.

If you prefer a thinner gravy, you can use less flour for the recipe. For lovers of the classic tomato sauce sour cream can be replaced with 1-2 tablespoons of tomato paste.

How to cook chicken in a pan with a crust

Ingredients

• - 1 kg + -
• - 40 ml + -
• - 50 g + -
• - 3 cloves + -
• - taste + -
• - 0.5 tsp + -

How to make boiled chicken in a pan

1. Place a frying pan over medium heat and add oil to it. As soon as smoke begins to come out, we send finely chopped garlic for frying for 2-3 minutes so that the vegetable gives its aroma to the oil, and then we remove all the garlic pieces from the pan.
2. Now you can put the boiled chicken into the container. There is no fundamental difference here - it will be a whole chicken, legs or fillet pieces. Fry the bird until golden brown and a dense crust on each side.
3. While the chicken is fried, melt the butter in the microwave, and pour the resulting liquid over the chicken during cooking so that it does not turn out dry.
4. After 10-15 minutes, when the chicken is fried, salt, pepper it to taste and serve.

This step by step recipe on how to quickly fry boiled chicken in a frying pan - best instruction for beginners. Believe me, it is very tasty, and this dish is very simple to prepare, so you can definitely make it yourself!

And if you want to get tender creamy fillet, then at the end of cooking, add 2-3 tablespoons of sour cream to the chicken, and simmer the dish over low heat under the lid.

Frying a whole chicken in a pan

You can learn how to cook chicken without a video with a photo, you just need to find an intelligent step-by-step recipe with detailed description process. With our culinary instructions, you can simply and tasty fry a whole chicken or half a chicken.

And if you are in a hurry and want to cook the dish faster, you can take a frozen carcass for cooking. But it’s better, and it will be more correct, to defrost the bird first in a gentle way: on the bottom shelf of the refrigerator. So we get very juicy chicken with tender, aromatic meat.

Ingredients

• Chicken carcass - 1 piece;
• Soy sauce - 150-200 ml;
• Sunflower oil without aroma - 50 ml;
• Garlic - ½ head;
• Lemon - 1 fruit;
• Ground paprika - 2 teaspoons;
• Seasoning for chicken - 1 tbsp. a spoon;
• Black pepper - 1 teaspoon;
• Dried oregano - 1/3 teaspoon;
• Zira - ½ teaspoon;

How to fry chicken in a skillet

1. We wash the chicken carcass, dry it with napkins and cut it along the breast, then turn it back up, press it down so that it spreads on the board and, covering it with a film, tap it lightly with a hammer so that the meat is soft and the flat shape is stable.
2. We make small cuts on the breast and then rub the chicken on all sides fragrant mixture from pressed garlic, black pepper, paprika, oregano, zira and lemon juice.
3. After that, we put the bird in a deep container and pour it with soy sauce, do not use salt. Because soy sauce is salty.
4. In this form, the chicken should stand for 30-120 minutes.
5. After the specified time, put the frying pan on a high heat (large fire), pour oil into it and warm it up. Now we put the chicken in the pan with the belly up and fry it for 3-5 minutes, after which we turn the carcass over and fry for another 5 minutes, without reducing the heat.
6. Next, pour the rest of the marinade into the container, make the flame smaller, and cook the chicken under the lid for 25 minutes.
7. When the specified period has passed, increase the heat again and fry the chicken again on both sides for 2-3 minutes.

How to make spicy chicken legs in a pan

In India chicken dishes occupy a leading niche in cooking, and someone who, but the Indians certainly know how to fry deliciously chicken legs on a frying pan! And we borrowed this step-by-step recipe for chicken legs in curry sauce from the traditional indian cuisine. Even in the photo they always look appetizing, and in real life they are just delicious!

Ingredients

• Chicken drumstick - 8 pieces;
• Melted butter - 1 tbsp. a spoon;
• Corn oil - 2 tbsp. spoons;
• Onion- 1 head;
• Turmeric - ½ teaspoon;
• Ground coriander - 1 pinch;
• Cinnamon powder - 1 pinch;
• Ground cumin - 1 pinch;
• A mixture of peppers - ½ teaspoon;
• Powdered ginger - 1 teaspoon;
• Sugar - ½ teaspoon;
• Garlic cloves - 5 pieces;
• Drinking water - 220 ml;
• Rock salt - to taste.

How to fry chicken legs in a pan

1. On the hot pan pour the vegetable oil and put the ghee, mix them and, as soon as the oil heats up, we send the onion finely chopped into cubes for frying. We fry it for a short time, literally a couple of minutes, until soft.
2. Then put in the pan chicken legs and fry them on a fire slightly above average for 10 minutes, turning on all sides. The surface of the legs should be browned.
3. After that, we reduce the fire, salt the chicken, cover the container and cook the chicken for another 15 minutes, and then remove the finished drumsticks on the dish.
4. Now all the spices should be poured into the empty pan, pour a glass of water and cook the sauce over medium heat for 7 minutes, then add chopped garlic and continue to cook the sauce for another 10 minutes over low heat.

After you have finished frying the chicken in the pan, place the legs on serving plates and pour over spicy sauce. Also, this dish can be served as a side dish - boiled rice.

It would seem - what could be easier than just frying a chicken. Do not bake, do not cook, do not stew, namely, fry. On a frying pan.

Yes, so that with a golden crispy crust.

In order for everything to turn out as well as possible, and we would not have killed the chicken - there are certain nuances that would be worth mentioning.

So, in order to quality fry chicken in a pan you will need:

• Hen. Whole or separate parts - in this case not the point is important. If the chicken is whole, you need to cut it into portions. Chicken thighs were used here.
• Butter. Gram 40-50.
• Garlic. 1 clove.
• Salt.
• Freshly ground black pepper.

fry chicken.

Two main nuances when preparing delicious fried chicken:

1. The chicken is fried over very low heat.
2. The chicken is fried in butter. It's creamy, not vegetable. This allows you to achieve an absolutely wonderful taste and smell - vegetable oil will never give such an aroma.

Melt the butter in a heavy heavy bottomed pan over low heat. Do not let the oil get too hot and start to change color. Just melted, just starting to heat up - it's time to lay out the chicken.

Season the chicken pieces with salt and pepper and place in hot oil.

There, without peeling, just pressing down with the plane of the knife, put a clove of garlic.

Once again I will repeat. Heating should not be strong at all. By doing this, we achieve two things - we prevent burning butter, on the one hand, and on the other hand, the chicken has time to warm up completely, respectively, and cook from the inside, without using a lid.

Fry the chicken until golden brown While one side is fried - do not touch the chicken pieces. When the chicken is fried until golden brown - turn over. And fry the other side. It already makes sense to reduce the fire even more and, at the lowest heat, warm the chicken to fully prepared.

To make the crust golden and crispy, do not cover the pan with a lid - it is better to play with heat so as not to burn the chicken and at the same time not leave it raw inside.

We pierce a piece of chicken with a toothpick in the thickest place. If clear juice comes out of the chicken, then everything is ready. If the toothpick is dry, it means a little overexposed.

Perhaps there are no people who would not try chicken cooked in a pan. And a lot of people made it on their own. If you do not have such experience, then you will like this article, and you will learn a few simple recipes. Even if you have experience, it's always good to have a few different recipes in their cooking records.

Fried chicken is a simple, but very tasty dish, which does not take much time to prepare. First you need to choose the right chicken, it must be of high quality and fresh. You can cook fillet, wings, thighs, but the brisket can turn out to be dryish.

It is recommended to salt the bird immediately after defrosting, if this is done during the cooking process, then only the skin will be salty, but the meat may remain fresh. In some cases, it is recommended to marinate the product for a while.

How to fry chicken with vegetables in a pan - a recipe with a photo step by step

So let's get down to reviewing a few interesting options cooking chicken in a skillet.

Menu:

1. Delicious pan fried chicken

To begin, consider universal recipe frying chicken, which even an inexperienced hostess can handle. For cooking, you need simple and available products, but the composition of spices and spices can be changed, taking into account your taste preferences.

Ingredients:

• 1.5 kg chopped chicken.
• 2 tablespoons table vinegar.
• 2 tablespoons lemon juice.
• 1 tsp mayonnaise.
• 2 cloves of garlic.
• 3 tbsp olive oil.
• Spices, spices, edible salt.

Cooking

1. To make the chicken juicy and very tasty, it is recommended to marinate it. Therefore, at the initial stage of preparation, we will begin to prepare the marinade. To do this, in a separate container, mix the pressed garlic, table vinegar, olive oil, lemon juice, mayonnaise, as well as spices and herbs of your choice.

2. If you have whole chicken, then we first defrost it, rinse it under running water, and then dry it with paper napkins. After that, cut the carcass into large pieces. Using a silicone brush, coat the pieces of meat with the prepared marinade and put them in a bag, which we must tightly tie. We remove to marinate in the refrigerator for about five hours.

3. Now we need to heat the pan well. Pour oil into it, heat it, then lay out the chicken pieces and add the rest of the marinade. Cover the pan with a lid and fry on both sides for 3 minutes on maximum heat. After that, turn on the medium mode and fry for another 5 minutes.

4. After that, on low heat, simmer the chicken under the lid until it is completely cooked. Do not forget to periodically turn the meat, otherwise, it may burn.

You can serve the dish with your favorite side dish, salad and fresh herbs.

Bon Appetit!

2. Merchant chicken

To prepare a complete hearty meal from chicken fillet, use next recipe. Such a dish can even be put on festive table and the cooking process is simple.

Ingredients:

• 1 chicken fillet.
• 1 cup buckwheat
• 1 glass of water.
• 1 head of onion.
• 1 carrot.
• 3 cloves of garlic.
• 3 glasses of water.
• Salt, seasoning for pilaf.

Cooking

1. To cook buckwheat with chicken according to this recipe, we do not need any Appliances. All you need is to prepare the necessary ingredients.

2. It is very important to immediately prepare all the products, since it will take only a few minutes to cook buckwheat groats. We sort out the grits, after which we wash them several times cold water and we discuss.

3. After that, peel the onion from the husk, if necessary, rinse it with running water and chop it into small pieces. To prevent the onion from eating into the eyes, you need to use a sharp knife, previously moistened with cold water.

4. Remove the top layer from the carrot, wash it, and then grind it on a coarse or medium grater.

5. For the dish, we need a clean fillet, so if necessary, get rid of the bones. Then cut the chicken into small pieces, as shown in the photo above.

6. Divide the head of garlic into cloves, peel, and then cut into two parts. so that it conveys flavor to the entire dish.

7. Heat the sunflower oil in a frying pan over high heat. Then add the garlic and fry it until golden brown, so that it transfers its flavor to the entire dish, one minute will be enough. Remove the garlic from the pan and place on a separate plate. We do not leave the stove, as all the ingredients will be fried for several minutes.

8. At the next stage of cooking, send the onion to the pan and fry it.

9. Now let's start cooking the breast. Fry the pieces for no more than 5 minutes on each side. To make the fillet juicy, it does not need to be brought to a state of full readiness. The chicken should be slightly raw inside.

10. Add chopped carrots to the pan, and fry with onions and fillets.

11. Now add spices, seasonings and a little salt if necessary to the ingredients. We also send garlic to the pan, which we previously fried.

12. Mix all the ingredients, gently level along the bottom.

13. Now add dried buckwheat. We level it, but do not mix it, this is very important.

14. The next step is to add water, immediately after adding buckwheat, otherwise it may burn. The liquid should cover all foods.

15. We wait for the water to boil, after which we reduce the fire to a minimum. Cover the pan with a lid and simmer all the ingredients for 20 minutes. By this time, the liquid should be absorbed into the cereal.

As a result, we need about half an hour to cook. Satisfying and tasty dish ready, serve hot.

Bon Appetit!

3. Delicious Roast Chicken

One of the simple but hearty and delicious dishes is roast chicken with potatoes. After completing the cooking steps, the chicken turns out to be tender and fragrant, and potatoes are a great addition to meat.

Ingredients:

• 1,200 g chicken, preferably using thighs.
• 2 kg potatoes.
• 1 carrot.
• 2 onion heads.
• 3 cloves of garlic.
• 2 tbsp tomato paste.
• 150 ml sunflower oil.
• Salt and spices to taste.

Cooking

1. As you have already noticed, we will need available and inexpensive products. To begin with, let's take onions. We clean it from the husk, then cut it into half rings with a sharp knife.

2. Grind medium-sized carrots on a coarse or medium grater.

4. fresh potatoes clean, rinse well, and then cut into medium-sized cubes. If you cut the potatoes into small pieces, then it will simply boil soft, as a result of which the dish will turn into a real porridge.

5. You can use thick-walled frying pan, but in a cauldron cooking is much easier and more convenient. Pour sunflower oil into the dishes, and when it warms up well, we send chopped onion into it. Fry it until golden brown. This will take no more than 10 minutes.

6. We send spices and spices to the onion. In order for the onion to absorb all the flavors, we warm it up for a few more minutes, not forgetting about constant stirring.

7. Now add carrots and cook for ten minutes over low heat.

8. After defrosting, we wash the chicken, dry it with paper towels, then pepper, salt and add to the rest of the products. Cook over medium heat for 15 minutes, do not forget to stir.

9. After that we add tomato paste, mix thoroughly and leave to cook for another five minutes. Pasta can be replaced with ketchup.

10. Then add 1 glass of water and wait for the liquid to boil.

11. When the water starts to boil, we send chopped potatoes to the cauldron, and mix everything well.

12. We cook the dish for about 30 minutes under closed lid. During this time, the potatoes should be fully cooked. Then add the pressed garlic, and after a couple of minutes remove the dishes from the heat.

13. Roast should be infused for about 20 minutes before serving it to the table.

Bon Appetit!

4. Delicious chicken with vegetables

Compound this recipe can be changed according to your preference. Try experimenting with spices. To prepare the dish, we need a maximum of thirty minutes.

Ingredients:

• 400 g chicken.
• 100 g tomato.
• 100 g zucchini.
• 5 g curry.
• 100 ml chicken broth.
• 20 ml vegetable oil.
• Salt, cilantro and pepper to taste.

Cooking

1. Immediately prepare all the products. Wash the chicken and cut into cubes, remove the skin from the tomatoes (you can first make a cross-shaped incision in the upper part of the tomato and pour over with boiling water to make the skin come off easier), and grind it into medium-sized pieces together with the zucchini.

2. Add black pepper and edible salt to the chicken pieces. It is very important to do this before frying.

3. Manually mix the chicken fillet.

4. Add a small amount of sunflower oil. If you wish, you can use olive oil, there is no fundamental difference.

5. We put the pan on the stove, add vegetable oil, and when it heats up, we send pieces of chicken fillet to the dishes.

6. When an appetizing golden crust appears on the chicken, then add to the pan chicken bouillon and some curry.

7. After about 10 minutes, we send tomato cubes to the chicken.

8. At the next stage, add zucchini and continue to simmer until the vegetables are fully cooked.

9. appetizing dish done, now it remains to sprinkle it with cilantro, if desired, add fresh parsley or dill, and you can serve.

Bon Appetit!

5. Chicken legs in dough

Do you want to surprise your loved ones and guests? unusual dish then you should use the following recipe. The legs in bags are not only satisfying, but also very tasty, so they will not be on the table in a couple of minutes.

Ingredients:

• 10 pieces of chicken legs.
• 700 g puff pastry.
• 350 g of champignons.
• 1 carrot.
• 1 head of onion.
• Sunflower oil, pepper and edible salt to taste.

Cooking

1. First of all, let's deal with vegetables. Finely chop the onion and send it to a frying pan with heated vegetable oil.

2. The next step is to add grated carrots to the onion.

3. Now we need to add the mushrooms that we pre-cut. Add pepper if desired table salt. Cook until all the liquid has evaporated.

4. We need a second frying pan. We send chicken legs into it and cook for several minutes, until a golden crust forms.

5. Roll out the finished puff pastry, after which, cut it into equal squares. For each piece of dough, first lay out the mushrooms with vegetables, and then the chicken leg. Now wrap the food with dough and tie it with green onions so that the dish does not fall apart.

6. We lay out the chicken on the surface of the mold and send it to the oven, which should be heated to 180 degrees. Cooking for 30 minutes.

A full-fledged second course is ready, serve hot to the table.

6. Chicken rump steak

Exists great amount chicken dishes. Most of them could already become boring, so sometimes you should diversify your diet. I suggest cooking rump steak in breadcrumbs.

Ingredients:

• 3 chicken breasts.
• 3 tbsp soy sauce.
• 3 tbsp breadcrumbs.
• 2 tbsp vegetable oil.
• Hard cheese.
• 1 egg.
• Pepper and salt.

Cooking

1. Defrost chicken breasts if necessary, after which, be sure to wash them with cold water and dry them with paper towels. Cut into several equal pieces and beat them well.

2. Everyone chicken piece sprinkle with pepper and salt. In a separate bowl, break the egg, beat and dip the chicken in this mixture. Then dip in soy sauce, then roll them in a small amount of breadcrumbs.

3. Now fry the chicken in a preheated pan on both sides. The dish is considered ready when a brown crust appears on it.

4. When the rump steaks are ready, sprinkle them with grated cheese and cover with a lid to melt the cheese.

Serve chicken with any side dish.

Bon Appetit!

7. Video - delicious chagyrtma

I suggest you take a look at another interesting recipe cooking chicken dishes. If follow step by step instructions, then you will definitely cope with the task. Watch the recipe video below:

Of course, there are still a huge number of options for cooking chicken in a pan. If you are not afraid to experiment, then try changing the composition already existing recipes maybe you'll come up with an original idea.

Bon Appetit!

Hello my dear readers. Agree that the chicken baked in the oven is one of the most delicious and fine dining. You can cook it for both a solemn feast and a family dinner. It doesn't have to be a first-class chef. You can easily prepare an incredibly tasty dish yourself at home. I will help you with this - I will tell you how to marinate chicken for the oven.

1. How much to marinate a chicken depends on the weight of the carcass. If the meat in the sauce will be longer than 2 hours, send it to the refrigerator. But small pieces the hens will feed fragrant spices quite quickly - in 1-1.5 hours.
2. The easiest way to marinate meat is to send it to a mixture of spices and vegetable oil. Seasonings can be used according to your taste. As for oil, olive, corn or sunflower will do.
3. Most recipes call for salt in the marinade. But do not rush to add it there. It is better to salt the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and harsh.

What are the best spices to use

Do you want to cook real cooking masterpiece? Then get serious about the choice of seasonings.

Peppers - chili, allspice or black. The latter is added to many dishes, so its use is, in fact, unremarkable. Another thing is if chili is added along with black pepper. The dish immediately acquires "Mexican" notes. Or try replacing it with fragrant. It turns out very tasty.

Nutmeg. If you cook chicken with cheese or mushrooms, be sure to add this spice.

Curry. This great addition for grilled chicken. By the way, my friends, curry is a "team" spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.

Turmeric. This spice will give the dish original taste and a beautiful bright crust. Just do not overdo it with the spice - at first add it in a small amount.

fragrant herbs- mint, sage, thyme, basil, marjoram. You can use them singly or in combination. They will give the chicken a divine taste.

marinade recipes

There are many options: from simple (in mayonnaise or vinegar) to exotic (in orange juice). I will introduce you to some of them today.

I have a huge request to you, friends. Be sure to unsubscribe when you cook chicken according to one of the options below. Express your opinion - the better to pickle. And if you know delicious option please share your recipe.

See chicken marinade recipes with mouth-watering photos. And you can get acquainted with one of the most original in the article - “grilled chicken on beer”.

Step-by-step chicken leg marinade recipe in the sleeve

Very easy recipe in cooking. Roasted chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, it is worth cutting the sleeve to get a golden crust.

• 4 chicken legs;
• 2 cloves of garlic;
• 1 tsp provencal herbs;
• a pinch of red hot pepper;
• a pinch of sweet pepper;
• black pepper and salt - to taste;
• 40 ml olive oil.

Wash the legs and dry with paper towels. Mince the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the chicken legs with the marinade, cover the bowl cling film and refrigerate for 30 minutes.

Place the chicken in the sleeve and tie off. Place the package in a baking dish. Or you can use the oven rack for this. Place a tray with cold water underneath. Pierce the sleeve with a knife in several places.

Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken has acquired golden crust. Serve with potatoes and vegetable salad.

How to marinate chicken in soy sauce

Do you like sweet meat? I just love. Such yummy! I will share classic recipe combinations of meat sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.

• 8 pcs. chicken legs;
• 5-6 tsp honey;
• 4 tsp soy sauce;
• 1 clove of garlic;
• 1 lemon;
• hot pepper - to taste.

Wash your legs and pat dry with paper towels.

In a bowl, mix honey, soy sauce and a pinch of spicy ground pepper. Clean the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Put the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.

Heat the oven to 160 degrees. Put the drumsticks in a heat-resistant dish, pour the remaining marinade. Cut the second half of the lemon into slices and cover on top of the drumstick.

Put the forum in the oven for about 40 minutes. Serve with baked potatoes. Bon Appetit!

How to make honey soy marinade

For 800 grams of hips, take:

• 4 things. potatoes;
• 3 tbsp vegetable oils;
• 2 tbsp. liquid honey + soy sauce;
• ground pepper;
• a pinch of coriander and the same amount of basil.

Mix soy sauce, spices, oil and honey in a bowl. Dip the thighs in this spicy mixture and leave for a couple of hours. Marinated Chicken Acquires honey aroma and a nice brown color.

I put in the sleeve of the thigh. Cut the potatoes into several pieces, season with spices. You can add 4 cups of orange. Pierce the sleeve with a knife a couple of times. Throw everything in a bag and cook at 200 degrees for 30-35 minutes. Try this chicken recipe - it's quick and easy. And my husband loves this dish.

Honey marinade for legs

I bring to your attention a special Asian version spice mixture. Combines the contrast of sweetness and sharpness, plus it will give chicken incredible taste. In this way, you can cook chicken legs or drumsticks.

For a kilo of legs you need to take:

• 6 tbsp soy sauce;
• 3 tbsp honey;
• a couple of garlic cloves;
• 3 tbsp sesame oil;
• black pepper (chopped);
• ginger root (about 4 cm).

We chop the garlic. Grate the ginger. Next in soy sauce mix all the ingredients of the marinade. Immerse the chicken in a fragrant mass and leave it here for 1-1.5 hours.

After laying the legs in a baking dish, previously lined with foil. Next, we send it to the oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to flip the chicken a couple of times during cooking.

What flavor will fill your kitchen! I think that even those who live in a neighboring house will smell it 🙂 Well, your household will simply not be driven away from the kitchen. They will drop in here every now and then, hoping to hear the words: "Dinner is served."

How to make marinade on kefir

The meat cooked according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook the thighs), take:

• 2 tbsp not too spicy mustard;
• 500 ml of 1% kefir;
• 4-5 garlic cloves;
• 3 tbsp vegetable oils;
• a little ground hot pepper;
• a pinch of dried basil

Mince the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and send it to the refrigerator overnight.

After we shift it into a greased form and pour kefir marinade on top. It is desirable that the thighs are completely covered with this fragrant mixture. To make it softer, cover the top of the form with foil, piercing it in several places with a knife. Next, we send the baking dish to the oven heated to 180 degrees. Set the cooking time to 30-40 minutes.

How to marinate poultry in mayonnaise

This option is very fast and easy. For a kilogram chicken, you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.

Grind the peeled garlic with a garlic chopper. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, separate the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the chicken pieces in a fragrant mass for 1-1.5 hours. Then put them in a slightly oiled baking dish and place in a preheated oven.

The temperature in the oven during the roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn over. We continue to bake the meat for another 15 minutes.

Honey mustard marinade for whole chicken

In this way we will cook the whole bird. For a carcass weighing 1.5 kg you will need:

• 2 tsp liquid honey;
• 4 tbsp whole grain mustard;
• 7 cloves of garlic (or a couple of tablespoons of dry);
• 4 tbsp oils (preferably olive oil);
• ground black pepper + salt.

Mix honey with 3 crushed garlic cloves, oil and mustard. Season with salt and pepper, then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly salting a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the second - undersalted.

We arrange the bird in a baking dish and thoroughly coat it with the prepared sauce. The remaining unpeeled garlic is washed and placed in the internal cavity of the carcass. We send the chicken to the oven and bake it at a temperature of 190 degrees for 20 minutes. Then carefully flip it over to the other side. And continue to bake at the same heat for another 30 minutes. Before removing the bird from the oven, check the meat for readiness.

Marinade for grilled chicken at home

A bird prepared according to this option will turn out like in a store. No one will suspect that you have made this dish for the first time. For it you will need the following products:

• chicken (weighing up to 1.5 kg);
• 2 tbsp grape or apple vinegar;
• 1 tbsp lemon juice;
• 4 cloves of garlic;
• 3 tbsp liquid honey;
• 1 tbsp sesame oil;
• fresh ginger root (up to 4 cm);
• salt;
• 1 tbsp sesame seeds.

Grind the garlic, finely rub the ginger root. Then we combine honey with ginger and garlic gruel. We add vinegar with juice and oil there.

I recommend marinating the chicken in a bag. Pour the fragrant gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Send the meat for 3-4 hours in the refrigerator.

Then take the bird out of the bag, salt evenly and sprinkle sesame seeds. Next, put the carcass on a skewer. Secure the wings and legs with kitchen string. In the oven, place a baking sheet under the skewer - the fat from the chicken will drain there. Otherwise, after cooking the grilled chicken, you, like Cinderella, will be tearing out the oven. And your family at this time will gobble up the whole chicken, leaving you not even a piece 🙂

So that the meat does not turn out to be overdried, I advise you to cook it in two stages. First, bake it for 30-40 minutes in the "grill" mode. Then switch the oven to normal mode. And continue to cook the bird for another 30-40 minutes at a temperature of 200 degrees.

I am sure that chicken lovers will appreciate one more recipe - “chicken tabaka”. It's possible it will be yours. signature dish 😉

Additional Tricks

If you decide to bake chicken in foil, remember that tightness is important in this cooking method. Otherwise, the meat juice will flow out, and the meat will turn out to be rather dry. Therefore, do not save foil - wrap pieces abundantly with it.

For frying in the oven, you can also use the baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This needs to be done in order for the steam to come out. Otherwise, the sleeve will begin to inflate and how it will bang. By the way, with potatoes and other vegetables, you will immediately make ready meal with garnish. I now add another half of the orange, cut into slices. It turns out very tasty.

Do not use fresh herbs to prepare the marinade. In the process of baking, it will turn black and spoil appearance dishes. The best way- replace greens with dried herbs. And if someone does not like the smell of burnt garlic in the oven, replace it with a dry one. It is sold in any store.

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Chicken fillet fry for a while over medium heat.
Chicken wings and legs fry over medium heat.
Chicken thighs and breasts fry over medium heat.
chicken chops fry on each side.

How to fry chicken in a pan

1. Defrost chicken pieces (thighs, breasts, legs, fillets), if they were frozen, make cuts about 1 cm deep in chicken meat with a knife, stuff the cuts with slices of peeled garlic.
2. Rub the chicken pieces with a mixture of salt and pepper, put on a hot frying pan, poured with sunflower or olive oil.
3. Fry the chicken on each side over medium heat without a lid. If you like meat with blood, this is enough - you can serve the dish to the table.

4. To fully fry the chicken, you can add 3 tablespoons of water and cover the pan with a lid, fry for 5 minutes on each side.

readiness chicken can be checked by piercing with a knife to the bone - if blood is released, then the meat has not yet been cooked.

At turning over chicken must be careful, as the chicken can shoot fat. To secure the process of turning over, you need to remove the pan from the heat, wait 7-10 seconds, and then, holding the lid over the pan, carefully turn the chicken pieces over. Turn over and mix small pieces of chicken with a spatula. large pieces chicken (legs, legs, breasts, fillets) is more convenient to turn over with a spatula, helping with a fork with the other hand (so as not to touch the pan).

To fry quickly chicken, toss the chicken into a heated skillet with oil immediately after washing and drying the chicken - you can add salt and pepper on the go. So, when the chicken is just laid out in the pan, you should salt and pepper it on one side, and after turning it on the other. This must be done carefully, without pouring salt directly into the pan, and over the entire area of ​​\u200b\u200bthe chicken. It is more convenient to salt the chicken in this way with pinch hands or from the tip of a knife.

How to fry chicken with a crust

To fry chicken with crust in a frying pan, it is enough to roll it in such a mixture of seasonings for chicken: salt, paprika, garlic, pepper, marjoram, rosemary, or use the “chicken seasoning” or “Italian seasoning” sold in the store.

To brown the skin of the chicken(chicken legs, breasts and wings), first you need to fry the chicken over high heat. In the kitchen, while frying the skin, the oil boils, it can splash and shoot, including on the floor. To protect the kitchen from greasy splashes, you can cover the pan with a special grid for the pan - it will contain splashes, while not interfering with the evaporation of the liquid. If such a grid is not available, you can partially protect the kitchen from splashes by covering the pan halfway with a lid and placing the other half on the stove (however, note that with this method of browning the crust will be soft, as moisture will return to the pan).

Choose the right one frying pan for chicken- it should be thick enough (pancake is definitely not suitable - the chicken will burn on it) and large enough to fit all the pieces tightly. In a frying pan that is too large, the oil will splatter and at the same time the chicken will not have enough of it, and in a frying pan that is too small, the chicken will fry for a very long time and the crust will not turn out.

For example, suitable amount chicken legs for a pan with a bottom diameter of 22 centimeters - 8-9 medium chicken legs and 11-13 chicken legs.

How to fry chicken fillet
Chicken fillet (breasts) can be cooked in a pan by cutting the chicken breasts in half lengthwise, beating them, and marinating them for 2-3 hours in a mixture of curry, water, salt and black pepper (for 1 breast - a teaspoon of curry, half a teaspoon of salt and edge of a knife - pepper). Fry with oil in a pan for 3 minutes on each side.

Side dishes for fried chicken -