How and how much to fry chicken in a frying pan: fillet, legs, drumstick

How long to fry chicken in the oven

My favorite chicken dish is oven-fried pieces. Their cooking time depends on the oven; if you have the convector on, it will be faster. Wings, drumsticks and thighs need to be fried at a temperature of 170°C for about 45 minutes, check readiness with a toothpick, they should give clear juice when pierced.

The important question remains how long to fry the whole chicken. It is best to fry the chicken in foil or in a sleeve, as it will fry faster inside, and then you just have to make a beautiful golden brown crust. Place the chicken in an oven preheated to 170°C and open only after an hour.

Pierce it in the thickest place near the breast; if a knife goes in easily, the chicken is almost ready. Add another 20 minutes for medium-sized chicken, and 30 minutes for large chicken. The easiest way to know how and how long to fry chicken in the oven is to set it at 170°C for two hours, and it will definitely be ready.

Homemade chicken gravy

15 minutes before cooking, taste the gravy. And add some salt if necessary.

Homemade chicken broth

I want to share another recipe that is truly easy to prepare, even easier than today’s chicken in a frying pan.

You need chicken and 2 times more water.
Place the pieces of meat in a saucepan, add water and cook for an hour and a half (1 to 2 hours).
Skim off the foam periodically to make the broth clear.
Let it cook over low heat.
Salt and pepper to taste. 1 bay leaf there.
That's all!

Imagine the chicken being cooked and tender. The broth gets an incredibly rich taste. And now, you have chicken and clear broth... You can sip it just like that, with bread. Eating soft and juicy meat... Or you can boil homemade noodles, put them in a plate, and pour broth on top. And a little bit of garlic and parsley. This is simply incredible. Believe me! No potatoes, carrots and onions.

Everything is very simple, and most importantly – nourishing and tasty! Be sure to try it.

How long to cook homemade chicken

From 50 minutes to 3 hours, depending on the age of the chicken. The older you are, the tougher the meat is usually. Being in motion, muscle tissue becomes quite strong. And this will affect the cooking time. The toughness of the meat also depends on the breed of chicken itself. Ordinary chickens of the egg-laying breed, they are also called laying hens (and these are the ones most often kept in villages) move a lot, which they need for better egg production, so they have developed muscle mass, and it is very tough, so chickens are older than 3 years sometimes you can’t bite or chew it at all. The older you are, the longer it takes to cook! But in terms of broth, they have no equal. Believe me!

And if for meat, then they usually keep broilers (or Plymouth Rocks, Cornish, Brams), which are already slaughtered for 3 months, until they start to get fat. Broilers grow very quickly, in just a few weeks (6-10) - and that’s it, they can be slaughtered for meat. And a laying hen at that age is still a chicken, albeit grown up. There the meat turns out soft. This is exactly what they sell in stores. Only in the case of domestic broilers, they are fed naturally and are not stuffed with additives. Plants from the garden are used, as well as wheat and mixed feed. The same apples that fall from trees and have nowhere to put them... You try this meat and you immediately understand the difference. Insanely delicious! And most importantly, it’s healthy – without chemicals or growth accelerators.

Again, there are no clear rules here. Because in 1 hour, it will be cooked anyway. It’s just that if you want softer meat, we cook it longer. That's the basic rule.

That's all I have. See you again!

Author of the publication

offline 4 hours

Fried Chicken - General Principles

Sometimes you really want to pamper your family members with something delicious, but you don’t want to spend too much time on the cooking process. Fried chicken in various variations is the most ideal option to surprise your household and save time for other important matters.

Tasty, satisfying, original and always relevant! And what recognition and respect will a hostess enjoy if she has a couple of delicious but simple recipes for fried chicken on hand.

This light dish is perfect for everyday, festive, and romantic menus. It can be consumed either alone or in combination with potatoes, salads, vegetables, rice and even some fruits. A glass of dry red table wine adds a special piquancy to a fried chicken dish. An amazing combination, and so suitable for a romantic dinner, isn’t it?

Fried chicken is very popular and delicious, and for good reason! It has a golden crust on top, and tender juicy pinkish meat inside, and it doesn’t require any special skill when cooking.

A great option to surprise your girlfriend, because even a man inexperienced in culinary matters can prepare a tasty and original dish. It is enough to show a little love, imagination, desire, and your woman will not remain indifferent.

Below we will try to consider all the nuances associated with the preparation of equipment and products, as well as some simple recipes for a tasty and uncomplicated dish called “fried chicken”.

Chicken with potatoes

Meat and potatoes are the favorite lunch (or dinner) of most of our compatriots. However, usually the components are prepared separately. What a waste of time! And the finished tubers are soaked in meat juice much less than when cooked together. We offer a recipe for fried chicken with potatoes, in which they form a single whole from the very beginning. Cut half a kilo of chicken into large pieces and sprinkle with your favorite spices and salt. Let them soak in the spirit of the seasonings for half an hour. Next, the slices are browned over high heat, the gas is turned on, the container is covered with a lid - and the chicken is fried until soft (20-30 minutes). A pound of potatoes is cut into large pieces and added to the bird, sprinkled with pepper and salt, and cooked over medium heat until golden brown. The entire contents of the frying pan are sprinkled with crushed garlic and left under the lid over low heat until the potatoes are completely cooked.

Roast Chicken - Preparing the Cookware

In order for our chicken to maintain the correct shape and acquire the desired golden crust during the frying process, it is necessary to choose a frying pan wisely. Let's talk about proper care so that the frying pan does not lose its main functions longer.

Firstly, frying utensils should be made of metal, since the oil boils better in it and does not absorb harmful substances. You should give preference to a copper, cast iron, babbitt, tinned or cast iron-enamel frying pan, if possible with a thickened bottom.

Secondly, it must be absolutely clean and smooth from the inside, without potholes or nicks. Scratches on the bottom, even minor ones, cause food to burn on the pan, so this type of cookware is not suitable for frying. It is also undesirable to have yellow spots left on the bottom from the oil of previous frying. They are usually difficult to eliminate, so try to prevent them from appearing.

To ensure that your dishes remain in their original condition, do not forget to properly care for them:

dip food only in hot oil, without adding cold oil (it is better to immediately pour more oil than to add it later);
do not wash it with hot water if it is greasy, remove the greasy layer with a napkin or cloth;
do not leave the pan unwashed after frying, and immediately wipe it with a clean towel after washing;
do not scrape it with a knife, metal sponges, or clean it with coarse powder; It is better to use a special detergent and a soft sponge for washing.

We have listed perhaps the main recommendations for choosing cookware for frying chicken. Do not forget to also prepare a wide dry dish in advance of frying, in which, if necessary, we will roll the chicken in the necessary ingredients.

Fried chicken - food preparation

When buying chicken in a store, you should focus on the size. It should not be too large, since the bird itself cannot grow to enormous sizes. However, taking a small chicken (less than 1.5 kg) is not profitable, and it does not look very appetizing. Therefore, it is better to choose the “golden” mean - from 1.5 to 2.5 kg, no more.

If the carcass is frozen, defrost it at room temperature, not in hot water. Nowadays it is fashionable to defrost food using a microwave oven. This method is allowed if the dish needs to be prepared urgently.

So, our chicken has defrosted or you originally bought it chilled (that's even better) - excellent! Cut the carcass between the fillets, clean off the entrails and other unnecessary residues, cut off the tail, and rinse it in running cool water.

Chop into pieces and start marinating, coating, treating with salt and spices - what we do with the chicken components depends on the recipe.

Useful tips

To make chicken meat especially tasty, you should take note of useful tips when preparing it:

It is preferable to marinate the fillet in a liquid marinade, since due to the lack of fat during cooking it turns out to be too dry;
You can also add juiciness using onions;
The chicken will be very tasty if it is marinated in sour cream, kefir, wine, lemon or garlic marinade;
Using olive oil will help reduce calories. You can fry chicken without any oil at all - just add a little water to the pan;
Defrost the meat at room temperature by filling it with warm water.

Using this knowledge, you can prepare the same product differently each time so that you never get tired of it!

Recipe 1: Quick Fried Chicken

This recipe is universal, quite quick and simple. Before frying, the chicken should be marinated a little, this, in fact, is the secret. While it is soaking, you can freely do other things. It is better to use chicken legs for frying.

Ingredients : chicken legs – 700 gr., lemon juice – table. spoon, a little vinegar, vegetable oil table. spoon (for marinade), pepper and herbs of your choice.

Cooking method:

Prepare a marinade of oil, lemon juice, vinegar and herbs, thoroughly coat the legs with it on all sides and leave to soak for three to four hours. You can put the meat in a plastic bag, so it will soak in better. Don't add salt!

Next, heat the oil in a frying pan and carefully place the chicken, add salt, pour in the drained marinade, close the lid and fry on both sides over high heat, each side for 2-3 minutes. Then reduce the heat to medium, remove the lid and fry each side for another 5 minutes. Then turn the heat to low and fry the pieces, turning, until cooked.

Chicken pockets with cheese inside - unusual, beautiful, tasty

If we talk about stuffed chicken, the easiest way to prepare a tasty and beautiful dish for the New Year's table is to use breast fillet. It's very easy to make pockets out of them, and the ideal pairing is cheese.

What you will need:

Chicken breast fillet – 3 pcs.
Hard cheese – 150 g.
Spices - at your discretion.
Tomato sauce or juice – 400 ml.
Raw chicken egg.
3 tablespoons flour.
Breaded breadcrumbs.
Fresh basil - a few leaves.

Everyone will like these pockets. Therefore, count their number according to the number of guests at the table - everyone will want to try something truly tasty and unusual.

How to cook

Cut each piece with a knife so that a pocket is formed. Place grated cheese inside and pepper and salt outside.

Prepare the pocket and fill it with filling

Dip each piece in flour, then in egg and finally in breadcrumbs. Fry on both sides in a frying pan in sunflower oil. We need to get a thick, beautiful crust.

Fry the envelopes in a frying pan

Pour almost all the tomato juice into the baking dish. Place pockets on top. Add the remaining juice on top, sprinkle with grated cheese, chop the basil, and sprinkle it on top as well. Bake in the oven for 20 minutes.

Isn't it very appetizing?

Instead of tomato juice, you can use sour cream. Or you can bake it just by sprinkling cheese on top - depending on who you like.

Recipe 2: Fried chicken in mayonnaise

The chicken prepared according to this recipe turns out very tasty, tender, juicy and aromatic due to preliminary marinating in a mixture of mayonnaise and garlic.

Ingredients : small pieces of chicken or legs cut in half - 1.5 kg, mayonnaise - 6.7 tablespoons, two cloves of garlic, oil, pepper and salt.

Cooking method:

Cut the chicken into pieces, mix them in a bowl with pepper, salt, chopped garlic, leave the chicken for 30 minutes, then add mayonnaise, stir everything and leave for another couple of hours for soaking. Heat a frying pan with vegetable oil and lower the pieces.

Fry over high heat on both sides, then reduce the heat, cover the pan with a lid and fry until done. When pierced, the finished pieces should release clear juice.

Simple, but very tasty...

Did you know that to satisfy the daily requirement of the human body for protein, you need to eat only 200 g of chicken meat? As already mentioned, such a product is prepared in different ways. Today we suggest making fried chicken with a side dish of rice. The treat is complete and does not require any additions.

On a note! Yogurt should be used only natural, without fillers, flavor enhancers and dyes.

Ingredients:

Fresh frozen chicken meat – 600 g;
onion - one piece;
freshly squeezed lemon juice – 15 ml;
filtered water – 60 ml;
curry, salt;
steamed rice – 100 g;
fresh tomatoes - two or three pieces;
refined vegetable oil - three tablespoons. spoons;
natural yogurt – 120 ml.

Preparation:

The bird must be chilled. First of all, we wash it and dry it thoroughly with napkins.
You can cut the whole carcass into portions, or use thighs or shanks.
Read also: How to cook pea soup with meat according to a step-by-step recipe with photos
Peel the onion and cut into quarters of rings.
Peel the skin from fresh tomatoes. Remove the stalk and chop the pulp into cubes.
First sauté the onion in a small amount of refined vegetable oil.
After a couple of minutes, add the chopped tomato pulp.
Mix everything well and simmer over moderate heat until the vegetables are completely softened.
Add curry seasoning.
Stir again and fry for 2 minutes.
Now add pieces of chicken meat.
Mix everything and fry. The poultry meat will begin to lighten and then just brown.
Next, pour in filtered, preferably warm, water. Add natural yogurt.
Mix all the ingredients, cover the pan with a lid and simmer the chicken and vegetables for exactly 10 minutes.
Separately, cook the rice until cooked. Don't forget to rinse it thoroughly.
Add boiled rice to the pan.
All that remains is to mix all the ingredients.
We simmer for a few more minutes. At this stage, season the treat with salt.
This dish is best served hot. You can add some fresh herbs for flavor.

Recipe 3: Fried chicken in mustard

We use chicken wings as the main ingredient, which cook quickly enough and taste simply excellent.

Ingredients : chicken wings – 10 pieces, garlic powder – 2 tablespoons. l., onion powder - 2 tbsp. l., a tablespoon of salt, ground black pepper - 2 tbsp. l., mustard - 3 tbsp. l, flour, oil for frying.

Cooking method:

Season the wings with onion and garlic powder, salt, pepper, and generously coat each side with mustard. Place the flour in a plastic bag, place the wings in there and shake well. Heat the oil in a frying pan, lower the wings and fry them over medium heat until done. The dish is ready! Before serving, pat the wings dry on a paper towel.

Chicken in garlic

You can use any part of the chicken in this recipe. Brisket in garlic sauce is especially good, but you can use drumsticks or wings - all chicken goes well with this sauce.

Ingredients:

chicken – 700 gr;
sour cream – 200 rub;
garlic – 4 cloves;
butter – 80 g;
a pinch of pepper and salt;
flour – 100 gr;
hard cheese – 50 g (you don’t have to add it);
greens – ½ bunch.

Cooking time: 20 minutes.

Calorie content: 280 kcal.

Wash the chicken well with running water and dry slightly;
Rub with salt and pepper, leave for a couple of minutes while the sauce prepares;
Melt the butter in advance. Heat the flour in a saucepan over low heat and carefully pour the oil into it, stirring constantly;
Grind the garlic on a fine grater or a special press;
Mix garlic with sour cream and place in a saucepan;
Stir the sauce constantly so that no flour lumps form;
Bring sauce to a boil;
Heat oil in a second frying pan and place chicken on it;
Fry until lightly crusted, but do not bring it to readiness;
As soon as the sauce is bubbling in the saucepan, add herbs and spices, as well as grated cheese;
Pour the sauce over the chicken and simmer everything together until the meat is cooked;
Serve with vegetables or side dish.

Recipe 4: Fried Chicken with Cheese

Chicken prepared according to this recipe is a very nourishing, tasty and beautiful dish, especially if you put the pieces on a large plate and cover them with green salad leaves.

Ingredients : 1 chicken, grated hard cheese - a glass, 2 eggs, milk - 100-150 ml, starch - 1 tsp, breadcrumbs - 5 tbsp. l., oil drain. – 3 tbsp. l., salt, pepper, vegetable oil.

Cooking method:

Cut the chicken into portions, you can use the thighs, add salt, pepper and fry until golden brown.
Place the browned pieces in a deep bowl, add a little milk and simmer until soft over low heat.
Mix cheese with milk, eggs and starch, add salt and beat the mixture. Dip chicken pieces into the mixture, roll in breadcrumbs and fry them in butter until a beautiful golden crust forms.

Stuffed chicken on the New Year's table in the oven with grapes and cheese

Stuffed chicken is a real New Year's dish. This means it must be on every table. In fact, it is very simple to prepare - the most important thing is to find the right recipe. I want to offer one of them to my readers today.

What you will need:

A couple of kilograms of chicken carcass.
600 g chicken fillet.
100 g rice.
Cheese – 100 g.
Seedless quiche-mish grapes – 200 g.
100 ml soy sauce.
Mustard - a tablespoon.
Mayonnaise - a tablespoon.
Salt – a pinch.

Rinse the carcass well and dry the top with a towel, being careful not to damage the skin. It is very important to leave it whole, since for the aesthetics of the dish it must remain intact.

How to cook

First - the marinade. Mix soy sauce, mustard, mayonnaise, salt and your favorite spices in a deep bowl. coat the chicken and leave it like that for a couple of hours.

Boil the rice. Finely chop the fillet. Mix it with grapes, grated cheese and ready-made chilled rice.

Stuff the carcass with the prepared minced meat, but not too tightly. To prevent anything from falling out, sew up the skin. Tie the legs. Bake in the oven at 200 degrees for about 2 hours.

If you prefer other fillings, then choose buckwheat porridge with meat, any vegetables, cabbage - fresh or pickled.

Fried chicken - useful tips from experienced chefs

The readiness of fried chicken should be determined by piercing the pieces - the juice released should be clear;
to improve the taste of fried chicken and give it an unsurpassed aroma, add spices (garlic, onion, dill seeds, anise, etc.) while the oil is heating in the frying pan and remove them after 3 minutes, then lower the chicken for frying;
It is better to take young chickens for frying, and it is best to use old ones for making cutlets;
To make the crust even more appetizing, the chicken pieces can be greased with rich sour cream around the perimeter before frying.

Milk garlic sauce

A very successful Georgian recipe for fried chicken, for some reason little known and rarely made. Most peoples took only satsivi and chicken tapaka (tabaka) from this cuisine. To prepare this dish, a whole small and always young chicken is cut along the breast bone, spread out on a baking sheet, salted, greased with vegetable oil and fried in the oven for about 45 minutes. Then the carcass is cut into portions and placed in something fireproof. Now it's time to make the sauce. For this, a glass of milk and half a glass of water are poured into a ladle, the juice from the chicken goes here and the garlic is squeezed out (do not spare it, take two whole heads). When the sauce boils, pour it over the chicken and return it to the oven for five minutes to soak. No worse than the famous “tobacco” chicken! And very juicy.

Sweet and sour Chinese sauce for chicken

400 g canned red beans, five-spice mixture: 2 tsp each. ginger, anise seeds, fennel, cinnamon and cloves,
2 tbsp. red wine vinegar,
1 tbsp. sesame oil,
3 tbsp. molasses,
1 tbsp. Sahara.

Preparation:

Immediately before preparing the sauce, mix the spices and grind them in a mortar so that they better retain their aroma. Mix the prepared spices with beans and molasses in a blender until smooth.

Season the resulting mixture with vinegar and sesame oil, add sugar and mix thoroughly. This sweet and sour sauce is perfect for fatty chicken. If you coat it with sauce and bake it in the oven, it turns out juicy, aromatic and very appetizing.

Chicken thighs in a frying pan

Japanese cuisine can create a masterpiece even from simple ingredients. Ordinary chicken thighs are transformed with the help of simple machinations into the most delicious dish in the world.

Products:

thighs – 600 g;
red wine (dry) – 6-8 tbsp. l;
soy sauce – 6-8 tbsp. l;
sugar – 50 g;
vegetable oil – 30 ml;
garlic clove;
several stalks of green onions;
roasted sesame seeds – 1 tbsp. l;
a piece of ginger 1 cm thick.

Cooking time: 1 hour 20 minutes.

Calories: 206 calories.

Heat the wine in a saucepan and bring it to a boil;
Mix sugar with soy sauce and add it to the saucepan;
Wash the thighs, cut off the skin and fat, and then cut them into small pieces;
Heat the oil in a frying pan (you can use a wok if you have one) and place the chicken on it;
Fry the meat, stirring constantly for 6-8 minutes;
Remove excess fat using napkins. Wash the frying pan from oil;
Mix the sauce with the chicken and fry over high heat until thickened;
Once the chicken is covered with a thick layer of sauce and becomes glossy, you can add chopped garlic and ginger to it;
Place the meat on a plate and sprinkle sesame seeds and green onions (chopped) on top.

Georgian nut sauce for chicken

1 stack shelled walnuts,
100 ml pomegranate juice,
150 ml water,
2-3 cloves of garlic,
2-3 tbsp. chopped green cilantro,
1 tsp red pepper,
1 tsp khmeli-suneli,
½ tsp. saffron,
½ tsp. coriander,
salt - to taste.

Preparation:

Grind nuts, garlic and salt until smooth. Add the rest of the spices and grind thoroughly again. Mix pomegranate juice with boiled water and dilute the nut-spicy mixture with this mixture, stirring it constantly.