How to properly fry chicken with garlic. How to cook thighs with a bed of onions

Fried chicken is one of those dishes that is quick and easy to prepare. Served with a variety of side dishes - potatoes, pasta, buckwheat, rice, etc. In order to cook delicious dish chicken, you need to choose a recipe, stock up on ingredients and actually start cooking. There are five cooking methods for you to choose from.

Cooking method:

IN cold water wash the carcass and cut it into portioned pieces. Then put them in a large bowl, add mayonnaise. Chop the garlic using a garlic chopper. Salt and pepper the pieces, place the garlic in a bowl. Add curry and mix everything thoroughly and put in the refrigerator for a couple of hours.

Pour a little vegetable oil into the pan and place the chicken pieces. Fry one side over high heat until golden brown crust. Turn the pieces over and reduce the heat. Cover the pan with a lid and simmer over low heat until done. Serve with (preferably cooked in the same pan) or pasta.

You can strictly follow the recipes provided, or you can show a little imagination and add some additional ingredients. This will make your menu more varied and tasty, and will also make you feel like a real cook!

Ingredients

For the Roasted Garlic Chicken:

chicken (about 1.5 kg);
3 cloves of garlic;
2 tsp. salt;
1 tsp. ground black pepper;
5 tbsp. l. sunflower oil.

For the Honey Cayenne Roasted Chicken:

1-1.2 kg chicken;
100 g liquid honey;
2 tbsp. l. apple cider vinegar;
200 g flour;
2 tbsp. l. breadcrumbs;
2 tsp. ground cayenne pepper;
2 eggs;
50 ml low-fat cream;
150 ml vegetable oil;
fresh ground black pepper - to taste.

1. Rinse the chicken under running water cold water, cut into portions: wings, legs and thighs in half, breast into 4 parts, back into 3-4 pieces.

Trim the fat, but do not remove the skin, you can only cut it. Rub the pieces with salt and pepper on all sides, place tightly in a bowl and refrigerate for 10 minutes.

2. Heat a frying pan, pour in 4-5 tablespoons of refined vegetable oil, wait until the oil begins to boil, and immediately place several pieces of chicken in it, skin side up.

Fry over medium heat for 10-15 minutes, check that the pieces do not stick to the pan, move them from place to place so that they do not burn. Turn the pieces skin side down and fry for another 10-15 minutes, also stirring. Reduce heat if chicken starts to burn.

3. Peel 3 cloves of garlic, crush it in a garlic press or chop it very finely with a knife. Brush each piece of chicken with garlic and simmer, covered, over low heat for 3-4 minutes. Turn the pieces over, the garlic-buttered side down, and simmer for another 3-4 minutes.

Roasted Chicken with Honey and Cayenne Pepper

1. Pour two tablespoons of apple cider vinegar into a bowl, add 100 milliliters of liquid honey and mix until smooth, you can do this using a blender or whisk.

2. Rinse the chicken in cold water, trim off the fat (you can also remove the skin if you don’t like it).

Cut the chicken into equal portions, place them in a bowl or pan and pour over the marinade - a mixture of vinegar and honey.

Cover with a lid and refrigerate for 3-4 hours. Stir the chicken about once every hour.

3. Sift the flour into a bowl, add breadcrumbs and Cayenne pepper, stir.

Pour the chilled cream into another bowl, add two eggs and beat lightly with a whisk. The mixture should be one color, with light bubbles.

4. Take a thick-bottomed frying pan and heat 150 milliliters of vegetable oil to no higher than 150°C. Remove the chicken pieces from the marinade, pat them dry with a paper towel, dip each piece in the egg and cream mixture, add salt and pepper to taste, and roll in a mixture of flour, breadcrumbs and cayenne pepper.

5. Place the pieces (legs, thighs, wings first) in a frying pan and fry for 5-7 minutes on each side until a beautiful light golden brown crust forms. Reduce heat and cook until tender, another 5-6 minutes. Then cook the white meat and back meat in the same way. Fry them for 3-4 minutes on each side and then over low heat for another 2-4 minutes.

Chicken with garlic and wine, Portuguese style

Ingredients:

garlic – 15 – 20 teeth;
Chicken (legs) – 700-900 g;
Flour – 3-5 tbsp;
Chicken broth – 400 ml;
Dry white wine – 3-5 tbsp;
Olive oil – 3-5 tbsp;
Bay leaf, salt.

Preparation:

We remove the skin from the chicken legs and send them (the skins) to boil. You can add a little salt to the water. We will need the resulting broth later.

Peel the garlic and divide into two halves. Fry our garlic thoroughly in hot oil and place them on a plate.

Add flour and your favorite seasonings to a small bag. chicken meat. We'll put it in the package here chicken legs. Close the bag tightly and shake well so that the flour and spices are densely distributed over the entire surface of the meat.

In garlic olive oil, that is, where the garlic was fried, the chicken meat is fried until golden brown.
Add garlic to the fried legs. Mix all ingredients in a deep vessel. Next, add the resulting broth to the legs, which also goes here bay leaf and dry white wine.

Close the pan and gently simmer the chicken over low heat for about 30 minutes.

Hello, dear readers of my blog! I have a question - do you know how to fry chicken in a frying pan correctly? Don't be so quick to answer yes. Only if your chicken dish It comes out with a perfect crust and the meat is juicy.

The success of a dish is largely determined by the quality of the meat. To avoid mistakes when choosing it, follow my step-by-step instructions:

First– pay attention to the color. The chicken should not be yellow, much less have a bluish tint. You don't want to put an "old lady" in the pan. For a quality portion of animal protein, you should choose a young beauty. It boasts light pink skin, without a whitish coating.
Second- the same skin and the same coating. The latter should not exist at all. Neither whitish, nor pink, nothing. And the skin should be dry and clean.
Third- the chicken must “be in shape.” Apply pressure and see how the meat behaves. If the dent does not straighten out, then this is a sign - leave this carcass in place. If the meat quickly returns to its original shape, then everything is fine. This carcass is ready to become your culinary masterpiece.
Fourth– aroma. If the “aroma” begins to fill everything around the carcass even as you approach it, run headlong. If it’s not there, then don’t be shy to smell the meat. Of course, you don’t have to imagine yourself as a bloodhound dog that takes the scent. One breath is enough to understand that there is no repulsive smell. Then the carcass can be taken to the checkout.
Fifth– choose chilled meat rather than frozen. Otherwise, you run the risk of encountering a number of problems after all the icebergs fall from the chicken. For example, it turns out that it is not pink at all. Or that she smells so much that you want to cremate her and not fry her.
And lastly– don’t delay cooking. It’s better to immediately make friends between the carcass and the frying pan. Or start the frying preparation process. If you need to put it in the refrigerator for a while, then put it in a container. Optimal temperature storage 0 – 4°C.

Choosing a marinade for frying

Of course, it is better to marinate the chicken before frying. It will be saturated with the aromas of spices, and the taste will be amazing. Therefore, a few words about the methods and types of marinade.

Mayonnaise . I’m definitely not a fan of cooking chicken with mayonnaise, although this marinade is one of the most common. I think there is no need to explain anything here. If you prepare mayonnaise at home yourself, then add your favorite spices or fresh herbs to it. So it will sparkle with a completely different taste.

Sour cream . My beloved and win-win. Gives tenderness and creamy taste to meat. You can add instead natural yogurt no sugar. Although you can try it with sugar :)

Soy sauce . It’s best not to overdo it with this marinade. Soy sauce is a salt concentrate. Therefore, in this case, less is more.

Garlic . Chicken with garlic. Their friendship has been tested over the years and with so many dishes that if you voice the number, your head will spin.

Rosemary . Absolutely a win-win option. Chicken + rosemary = flavor bomb.

Pepper mixture . I trust it more than any particular type of pepper. The mixture has an amazing aroma after grinding. And she makes her unique contribution to the final result.

Honey . Quite a controversial ingredient when frying chicken. The combination is truly impressive, but there is a subtlety here. When heated, honey loses its beneficial properties. Moreover, there is an opinion that this is how it begins to release hydroxymethylfurfural. And this, as scientists say, causes cancer. Although there is no exact connection observed. Plus, this substance is found in almost all products that are heated above 60C. Most of it in regular coffee🙂 Therefore, I completely accept marinade with honey.

Mustard . Mustard color gives richness to meat yellow tint. Looks very colorful with salad greens and white rice.

Turmeric - the color of the golden sun. I love cooking with this spice. It is enough to leave the meat for 20-30 minutes and it will marinate. Yes, turmeric is natural dye, so be careful when working with it.

Oil . There are many options: butter, sunflower, corn or olive. Everyone has a preference for their favorite oil. Another interesting combination butter and vegetable. Sort of spicy note creamy taste ready dish.

How to fry in a frying pan

The choice has been made, the meat has been marinated for a couple of hours and has already been prepared for the main thing - frying.

Place the frying pan on high heat. We heat it up.
Pour oil in a layer of 3-5 mm. Refined sunflower oil is better. It needs to be heated. You can determine readiness by the appearance of bubbles or the characteristic crackling sound of the oil in the pan.
Place the chicken on the surface of the pan. Please be careful. To avoid getting oil, place the meat away from you.
To get beautiful crust, the meat should be fried on all sides. Wait until golden brown and change sides. It is better to do this with culinary tongs. First of all, it’s convenient. Secondly, the meat is not damaged and maintains its integrity. I usually turn it over 3 times, i.e. Fry twice on each side.
When frying chicken, it is important not to cover the pan with a lid, otherwise you can say goodbye to the golden crust. This is necessary so that it is juicy and so that it is fried. You can cover it with a lid only when there is already a good and beautiful crust.

How long to cook

When frying, many people have a question - how long to fry chicken (fillet, legs or wings) in a frying pan. Of course, it is better to check the meat for doneness. This can be done using a wooden toothpick. Pierce the meat with it and see if there are traces of blood on the toothpick. Is everything clean? The meat is ready.

But, the main thing is time. The commandment of any chef is not to overdo it. Especially chicken. There is practically no fat in its meat. And instead of a juicy leg, you risk getting tough and dry meat. To prevent such a disaster from happening, a clock and this sign will come to your aid:

Which frying pan is best for frying?

Having decided how to fry chicken in a frying pan, let's talk about frying pans. Their choice depends on the desired result. For example, good crust guaranteed by the pan with non-stick coating. A proven option is a cast iron frying pan. But, frankly speaking, it is inferior to modern materials in terms of ease of use and not every housewife will want to drag it across the stove. Amateurs asian cuisine They prefer a wok. More useful option– grill pan.

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If you want to cook chicken with a crust and gravy, then choose a deeper frying pan. If you want to cut the chicken into portions and fry it with onions, choose the shallow option. Otherwise, the high walls of the pan will create the effect of stewing rather than frying.

Simple recipes

Step-by-step recipe for frying fillet pieces in a frying pan

In summer the barbecue season is very short. And I really want to treat myself to barbecue. I offer a recipe light dietary chicken fillet and onion dishes in marinade.

2 pcs. chicken breast fillet;
2 heads of red onion;
3 tbsp. mustard;
2 tbsp. liquid honey;
1 tbsp. oils;
1 tsp sweet paprika;
a pinch of salt.

Combine the above marinade ingredients (except red onion) in a bowl.

Cut the chicken breasts into cubes and the onion into large pieces. Add meat and onions to the prepared marinade.

Mix everything well with a spoon. Close the bowl cling film and refrigerate for 30 minutes.

Alternately thread pieces of meat and onion slices onto wooden kebabs.

Heat a grill pan and grease the bottom with 1 tbsp. vegetable oil. Cook shish kebab from pieces of fillet with onions until done. The dish is ready!

Chicken pieces with mushrooms in a frying pan - recipe with photos

This dish often helps out when there is no time to do something complicated. And you need to quickly prepare lunch or dinner. While the pasta is cooking, chicken and mushrooms are already being cooked in a frying pan.

200 g champignons;
250 g chicken fillet;
1 onion;
10 pieces cherry tomatoes;
200 ml cream;
2 cloves of garlic;
spices (basil, cilantro);
100 ml water.

Cut chicken fillet in small pieces. Heat oil in a frying pan. Fry the meat on both sides until golden brown.

Chop the onion into cubes and cut the champignons into quarters. Add to fried chicken pieces.

Season with seasonings - chopped garlic cloves, dried cilantro, basil, black ground pepper and salt. If you have chicken seasoning, you can add it instead of the other spices. Fill the floor with a glass of water and simmer over low heat. Stir occasionally to ensure all ingredients fry evenly.

When the mushrooms and onions are stewed, add cream and stir. Keep on the heat for another 3 minutes and add the cherry tomatoes, cut in half. Remove the pan from the heat immediately, otherwise the tomatoes will disintegrate.

Ready-made chicken pieces with mushrooms are best served with pasta. Cream softens the meat and mushrooms and provides the necessary gravy to the dish.

With garlic crust

To prepare this delicious dish you will need:

chicken legs (about 1 kg);
1-2 cloves of garlic;
ground black pepper;
5 tbsp. vegetable oil;
salt.

Rinse the legs thoroughly, dry and rub with salt and pepper. Set the meat aside and let it marinate.

At this time, prepare the vessel. Pour oil into a well-heated frying pan and heat it. Place the marinated chicken in the pan. Install medium heat and fry the meat for about 5 minutes. Do not cover the lid under any circumstances!

Then turn the legs over, reduce the heat slightly and fry until golden crust. Then place the garlic, crushed with the flat of a knife, on the meat. Cover the frying pan with a lid and, reducing the heat to low, simmer the chicken for 3-5 minutes.

Then open the lid. Just don't panic! Garlic may turn green: this is a completely normal reaction. When the integrity of the garlic cloves is damaged, enzymes are released and essential oils. Garlic essential oils react with amino acids to produce a green or blue-green pigment. This is such chemistry :)

Next, turn the legs over, garlic side down. Cover the bowl with a lid and leave on the stove for another 3-5 minutes. That's it, the chicken is ready. Now is the time to take a sample :) And don’t forget to read the article “all the secrets of cooking legs in a frying pan” ». In it I have prepared a lot of interesting and useful things for you.

Wings in sour cream

To make this incredibly tasty dish, you need the following products to prepare it:

500 g chicken wings;
0.5 glasses of water;
5-6 tbsp. vegetable oil;
1 large onions;
200 g 20% sour cream.

Peel the onions and rinse them thoroughly. Then place it on a cutting board and cut into cubes.

Rinse the wings thoroughly under running water and then dry them. Divide each wing into 2 parts at the joint. Place the meat in a small bowl, add salt and pepper and mix thoroughly. Set the wings aside for 5-7 minutes: let them marinate well.

Pour some oil into a hot frying pan and heat it. Then place the wing pieces into the bowl. Fry them on all sides until golden brown (each side for about 4-6 minutes). Then, using a wooden spatula, transfer the fried chicken to a clean bowl.

Pour the remaining oil into a separate frying pan and place the pan over medium heat. When the fat is heated, place the chopped onion in a container and fry it until golden brown. Next, add sour cream and cool water. Mix the ingredients thoroughly.

When this mixture boils, reduce the heat and place the wings in the pan. Cover the pot with a lid and simmer the chicken for 20-25 minutes. From time to time, turn the wings to the other side. Chicken wings in sour cream sauce ready. Help yourself!

How to fry in pieces

To make delicious fried chicken, you will need the following products:

2 chicken fillets;
salt;
ground black pepper;
2-3 tbsp. vegetable oil.

Rinse the fillet thoroughly under running water and remove excess water using a paper towel. Then cut the fillet into 2 cm pieces. Try to ensure that the tissue fibers run diagonally in each meat cube.

Pour oil into a hot frying pan and heat it up. Then place the chopped chicken fillet.

Fry the meat on each side until golden brown. A minute before the end of cooking, salt and pepper the chicken. In the article about " cooking fillet in a frying pan"I shared with you my secrets of cooking chicken. Arm yourself with them, and every dish you prepare will become a culinary masterpiece :)

Chicken liver with onions and gravy

Ingredients needed:

700 g liver;
3 tbsp. vegetable oil;
carrot;
drinking water;
onions;
150-200 g 20% sour cream;
2-3 tbsp. wheat flour;
salt;
sugar;
ground black pepper.

"Petals" chicken liver inspect carefully: remove fat and bile. Rinse and dry the liver. Cut the peeled onion into small cubes. Grate the carrots into thin strips. Fry the onion until golden brown. Then add carrots to this pan and simmer for a few minutes.

Mix flour with salt and pepper. Bread the liver with this mixture. Fry the liver in several stages. That is, while the first batch is fried in a frying pan, the second batch is breaded at this time.

There is no need to fry it too much: just lightly fry it. Then mix the liver with stewed vegetables.

Dilute the sour cream with water (the total volume of the mixture is 500 ml). Add a pinch of salt and a little sugar to this sour cream solution. Pour sour cream over the liver-vegetable mixture and bring to a boil. After this, reduce the heat to low, cover the pan with a lid and simmer the contents until the gravy thickens. Chicken liver ready with gravy. It's time to eat! 🙂

I also wrote in detail the secrets of preparing this offal in the article “ how to fry liver in a frying pan" Well, if you still have doubts about how to cook chicken in a frying pan, watch this interesting video. Sometimes it is better to see once than to hear or read.

My advice is to alternate fried chicken with oven-baked chicken. It is healthier for the body and no less tasty. Look for recipe inspiration. And I say: “ Bon appetit! And don’t forget to share the article with your friends on social networks.

Chicken with garlic is a delicious and aromatic dish. It is great for both everyday meals and for festive lunch. In the first case, it is better to cook wings or legs. And for a ceremonial treat, you should choose a whole bird carcass. The food includes various types spices, sauces.

A simple cooking option

To make chicken with garlic according to this recipe, you need following products:

A third of a glass of sunflower oil.
Three large spoons of flour.
A chicken carcass weighing one and a half kilograms.
Two large heads of garlic.
Water in the amount of 300 milliliters.
Large spoon of salt.

To prepare the dish, the chicken carcass should be cut into small pieces. The garlic must be peeled, divided into cloves, and placed in a blender bowl. Combine the product with a large spoon of salt and sunflower oil. The ingredients are mixed well. The resulting mass should have a homogeneous structure. A spoonful of the mixture should be placed in a separate plate. Chicken fragments are placed in a bowl and watered garlic sauce and leave for thirty minutes. Then the pieces are fried in a frying pan with vegetable oil. One spoon of sauce should be combined with wheat flour and water. There should be no lumps in the resulting mass. The gravy should be placed on the surface of the dish. Simmer chicken with garlic in a frying pan under a lid for about twenty minutes.

Cooking with white wine sauce

It will require:

Flour in the amount of three large spoons.
Olive oil (same amount).
400 ml chicken broth.
Bay leaf.
Fifteen cloves of garlic.
Chicken legs (700 grams).
Three large spoons of dry white wine.
A little salt.
Spices.

This is one of original recipes chicken with garlic.

To make this dish, you need to peel the legs. The skins are boiled in water with added salt. The broth is used in preparing the dish. The garlic cloves are divided into two fragments. Fry in a frying pan with the addition of sunflower oil. Wheat flour and spices should be placed in a small bag. Chicken legs are also placed there. The bag should be shaken well. The meat is fried in the oil in which the garlic was cooked. This product is also added to the dish. All ingredients are mixed in a deep bowl. Combine with broth, bay leaf and wine. According to this recipe, chicken with garlic is stewed under a lid for about thirty minutes.

Cooking in the oven

The meal includes:

About 150 grams of mayonnaise.
A little salt.
Chicken carcass.

Six cloves of garlic.
Spices.

The carcass should be washed and excess fat removed. Cover the meat with salt and spices. Mayonnaise is combined with chopped garlic cloves. Lubricate the bird with the resulting sauce and leave it for a while. A deep vessel should be covered with a layer of sunflower oil. Place the carcass in it. Chicken in mayonnaise with garlic is cooked in the oven for about an hour and a half. This dish is perfect for a festive event.

Dish in honey and lemon sauce

To prepare it you use:

Four chicken thighs.
Garlic - 1 head.
A large spoonful of liquid honey.
The same amount of sunflower oil.
Half a lemon.
Seasonings.

To prepare chicken with garlic according to this recipe, you need to rinse the thighs, cover them with salt and spices. Fry in a frying pan with the addition of sunflower oil. A golden crust should appear on the surface of the meat. Garlic should be peeled and cut into small circles. Place in the pan along with the thighs. Honey is spread over the surface of the meat. Add a little water to the dish. By this recipe Chicken with garlic in a frying pan cooks for forty minutes.

The meat should be turned over from time to time. Before removing the food from the stove, you need to add a little lemon juice to it.

Dish in kefir sauce

To prepare chicken according to this recipe you will need:

Four cloves of garlic.
Marjoram in the amount of 5 grams.
Rosemary (same amount).
8 g paprika.
A liter of kefir.
Chicken carcass weighing 1 kilogram.
5 g dried basil.

The chicken needs to be rinsed. Prepare the marinade.

For this, marjoram, salt, basil, rosemary, and kefir are used. The carcass is placed in the resulting mass and left for 1 day. Then remove the chicken and wait for the liquid to drain out of it. Chopped garlic should be mixed with paprika. The resulting mass is placed inside the carcass and on its surface. Prepare the dish in the oven.

Fried chicken in a frying pan helps housewives when they need to quickly create something tasty and cheesy for dinner. If you use fillet and a minimum of fat, you will get a light treat that you can eat for dinner without harming your figure. Simple and very budget recipes The most inexperienced or novice cook can easily master it.

How to deliciously fry chicken?

Any fried chicken recipe can be adapted to suit the personal capabilities and desires of any eater. The meat goes well with spices and any vegetables, and it won’t be difficult to choose a side dish for hot dishes. Cooking chicken is very simple, but such a simple task has its own tricks.

If you decide to fry poultry, it should be simmered for a few more minutes, since such meat often comes out a little tough.
Store-bought thighs and legs need to be kept in salted water for several hours. This will make the meat tastier, and some of the unhealthy substances will come out of it.
Chicken fried in pieces in a frying pan it can turn out a little dry, especially if you cook fillet in this way. IN in this case Watch the liquid evaporate and only then add the oil and additives specified in the recipe.
It is better to simmer large pieces of poultry under the lid for the first 10-15 minutes, so the meat inside will be more tender.

How to fry chicken legs in a frying pan?

Delicious to fry chicken drumsticks The following recipe will help you in a frying pan. To make the legs soft and juicy inside and with a sad crust on the outside, use breading. This can be ordinary bread crumbs, or mixtures that are more complex in composition. The dish will fit perfectly into the lunch menu and complement even the simplest side dish.

Ingredients:

drumsticks – 6 pcs.;
salt, pepper, paprika, turmeric;
egg – 1 pc.;
flour – 50 g;
breading

Preparation

Rinse the drumsticks, dry them, sprinkle with salt and spices and leave for 20 minutes.
Dredge the drumsticks in flour, dip in the egg and coat in crumbs.
Getting ready fried chicken in a hot frying pan until golden brown.

Chicken fillet in a frying pan

The easiest way to cook quick dish for a snack - fry chicken fillet in batter in a frying pan. Excellent treat Every busy cook will love it. The best batter does not contain complex and inaccessible ingredients, it consists of only three products, and spices can be added to your taste.

Ingredients:

fillet – 500 g;
salt, pepper, turmeric;
egg – 1 pc.;
mayonnaise – 1 tbsp. l.;
flour – 4 tbsp. l.

Preparation

Cut the fillet into pieces, salt and season with spices.
Mix eggs, mayonnaise and flour, kneading a loose dough.
Roll the pieces in flour, then in batter.

Chicken thighs in a frying pan

The most delicious chicken thighs in a frying pan you can cook according to Georgian recipe. As a result, the treat will resemble the taste of tobacco chicken. Considering that not everyone has a special tapaka frying pan, to create a dish at home, prepare cast iron frying pan and a smaller lid, the chicken will be fried under pressure.

Ingredients:

thighs – 500 g;
hot pepper – 1 pod;
oil, salt;
cilantro – 20 g;
garlic – 3 cloves.

Preparation

Beat the thighs a little with a hammer.
Grind the pepper pod with salt until a paste forms, brush the chicken with it.
Marinate the meat for several hours.
Fry the thighs until golden on the sides, covering and placing on top.
Chop the garlic and cilantro, throw into the oil remaining in the pan after frying, simmer for 5 minutes.
Served chicken fried in a frying pan with garlic and herbs.

Minced chicken cutlets - recipe in a frying pan

They will come out tasty and juicy chicken cutlets in a frying pan, if the base is prepared with your own hands. The secret to a non-dry dish is in the minced meat. Add fried onions and carrots, and a little lard. The appetizing treat will be ready in just 20 minutes, and a kilogram of meat will yield approximately 12 cutlets.

Ingredients:

fillet – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
salt, pepper, curry;
pork lard – 100 g;
egg – 1 pc.;
breading

Preparation

Finely chop the onion, grate the carrots, fry everything until soft, cool.
Twist the fillet and lard, add the sauté and stir.
Beat in the egg, season with salt and spices.
Form into cutlets, bread and fry until golden on the sides.

How to cook chicken wings in a frying pan?

Anyone can cook chicken wings in a frying pan with a delicious glaze and delight lovers of original food. The meat turns out a little sweet due to marinating it in honey. If desired, the dish is supplemented with sesame seeds and served with hot sauce- an excellent solution for a friendly get-together over a glass of foam.

Ingredients:

wings – 10 pcs.;
liquid honey – 2 tbsp. l.;
soy sauce– 100 ml;
chili flakes – 1 tsp;
salt, pepper, turmeric, paprika;
oil for frying;
sesame.

Preparation

Mix soy sauce, chili flakes, salt and spices, and honey and pour mixture over wings. Leave to marinate for 2 hours.
Fry until brown on both sides, sprinkle with sesame seeds.
Pan-fried chicken is served hot right away.

Chicken chops in a frying pan

Chops from chicken breast in a frying pan do not require any difficulties in the cooking process. The meat will turn out juicy if you bread the pieces in breadcrumbs, and interesting taste They will add spices that can be used to season the meat before frying. The perfect dish For quick snack, which you can take with you to work or on the road.

Ingredients:

fillet – 1 kg;
salt, pepper, curry;
breadcrumbs;
oil for frying.

Preparation

Cut the fillet into large slices and beat.
Salt and season with spices.
Roll in breading.
Cook the fried chicken in a frying pan until the sides are golden brown.

Chicken fillet pieces in a frying pan

An excellent addition to potato side dish or chicken fillet in sour cream in a frying pan will become porridge. The gravy turns out very tasty and aromatic. Important point– sour cream should be added after turning off the stove, so the product will not curdle and the sauce will come out light, homogeneous and very creamy.

Ingredients:

fillet – 1 kg;
onion – 1 pc.;
sweet pepper – 1 pc.;
sour cream – 150 g;
greens – 30 g;
garlic – 2 cloves;
frying oil;
salt, turmeric, paprika.

Preparation

Cut the fillet into pieces and fry until the liquid evaporates.
Pour in the oil, throw in quarter rings of onion and pepper, fry until golden brown.
Add chopped garlic, season with salt and spices, turn off the stove.
Pour in sour cream, stir, sprinkle with herbs, cover with a lid.
Serve after 10 minutes.

How to cook chicken liver in a frying pan?

Cooking chicken liver in a frying pan will last no more than 20 minutes. The dish will be very tasty, appetizing and will go well with any side dish. Pieces can be stewed in sour cream or tomato sauce, but even without adding the latter, the treat will turn out very appetizing. Onions and carrots will be good companions for the liver.

Ingredients:

liver – 500 g;
onion – 1 pc.;
carrots – 1 pc.;
water – ½ cup;
salt, oil for frying.

Preparation

Rinse the liver, remove veins and films.
Fry until the liquid evaporates.
Pour in the oil, throw in a quarter of an onion ring and coarsely grated carrots.
Pour in water, reduce heat and simmer the dish under the lid for 10 minutes.

Chicken hearts in sour cream in a frying pan - recipe

They turn out incredibly delicious chicken hearts in sour cream in a frying pan. The frying can be supplemented with vegetables, for example, sweet peppers and carrots; onions will not be out of place. You don’t need to simmer the dish for long so that the pieces don’t come out tough. The gravy complements the serving perfectly. mashed potatoes or pasta.

Ingredients:

hearts – 0.5 kg;
onions, carrots, peppers - 1 pc.;
sour cream – 150 ml;
water – ½ cup;
salt, pepper, curry.

Preparation

Rinse the hearts and remove veins and films.
Fry on hot frying pan 10 minutes.
Pour in the oil, throw in the chopped onions, peppers and carrots. Salt and season with spices.
Mix water and sour cream, pour into a frying pan, stir.
Cover with a lid and simmer for 15-20 minutes.