Chicken breast fillet is highly popular because it is inexpensive, tasty, quick to prepare and not as fatty as, for example, pork, but when frying chicken fillet, many often encounter the problem that the meat turns out dry and not as tasty as it would have been. I wanted this. In this article, we will consider how long and how to properly fry chicken fillet (chicken breast) whole and in pieces so that the meat turns out juicy, tender and tasty.
Rules for frying chicken breast
In order to answer how long a chicken breast is fried, it is important to consider in what form the meat is prepared - in the form of chops, in a whole piece or finely chopped.
- Whole chicken breast - 10 minutes on both sides over high heat, then 15 minutes over low heat.
- Breast, cut into portions - 15-20 minutes over medium heat.
- Chicken fillet chops - 10-12 minutes on each side, until golden brown.
There are many recipes with which you can prepare a tasty and satisfying chicken dish.
Cooking the breast
Often during the cooking process the question arises, how many minutes to fry a chicken breast in a frying pan?
If you use frozen chicken breast, it must be thawed before frying. Main stages of preparation:
- Thawed chicken fillet should be rinsed under water and thickened areas should be cut off.
- Next, the meat should be marinated - to do this, rub the fillet with black pepper, salt, garlic or fresh lemon juice.
- The chicken must be fried over high heat - about 8-10 minutes on each side.
- After this, the chicken fillet is fried for another 10-15 minutes over low heat.
Knowing how much time to fry a chicken breast, you can quickly prepare a tasty and juicy dish that will not leave anyone indifferent.
For whole chicken breasts, first fry the breasts over high heat for 10 minutes, then reduce the heat to medium and cook for another 15 minutes, turning regularly. Fry the breast chops for 10 minutes on each side. Fry chicken breast pieces for 20 minutes over medium heat without a lid, stirring regularly.
How to fry chicken breast
Ingredients for frying Chicken breast with skin - 3 pieces Salt - 1 teaspoon Pepper - half a teaspoon Vegetable oil - a quarter cup
How to fry a chicken breast If it is frozen, defrost the chicken breast, wash and dry it with a napkin. Place the breast on a cutting board and pound lightly with a meat mallet. Salt and pepper the breast on both sides. Heat a frying pan over high heat, pour in oil and roll it over the entire surface of the frying pan. Place chicken breasts. Fry the chicken on one side for 10 minutes. Then turn the breasts over and fry for another 10 minutes. Place the fried breasts on a plate and garnish with fresh tomato.
How to stew chicken breast in a frying pan with champignons
Products for frying chicken breasts Chicken breast - 2 pieces Garlic - 3 cloves Champignons - half a kilo Soy sauce - 100 milliliters Cream 20% - 400 milliliters Sunflower oil - 3 tablespoons Salt and pepper - to taste
How to stew chicken breast with champignons in cream sauce Defrost chicken breast, if frozen, rinse, dry and cut into small pieces. Wash the champignons, dry them, and cut them thinly. Heat a frying pan, pour oil on it, add champignons and fry them for 5 minutes. Peel and finely chop the garlic and add to the mushrooms. Add chicken pieces and fry for 10 minutes. Pour the cream into the frying pan and simmer, stirring, for another 10 minutes over low heat. Rice or pasta is ideal as a side dish for chicken breasts.
Chicken fillet in a frying pan with mushroom sauce
To make chicken fillet truly tender and literally melting in your mouth, we suggest you learn a simple recipe on how to fry chicken pieces in gravy with mushrooms step by step.
Ingredients
- Chicken fillet – ½ kg;
- Onion – 1 head;
- Fresh champignons – 0.2 kg;
- Cow's cream (fat) – 1 cup;
- Hard cheese – 100 g;
- Sunflower oil (not aromatic) – 50 ml;
- Salt - to taste.
How to fry chicken fillet in pieces in a frying pan
- Cut the chicken meat into small oblong slices along the grain and send it for frying in a very heated frying pan with vegetable oil poured into it.
- Add chicken on top and pepper to taste. This amount of meat will require approximately ½ tsp. salt (rock).
- Stirring, cook the fillet over moderate heat for 10 minutes without covering the container with a lid.
- While the chicken is frying, we cut the onion into small cubes, cut the champignons into slices and put all the cuttings into the frying pan.
5. We continue to fry everything together for another 15 minutes, and after the specified time, pour the cream into the frying pan, reduce the heat, mix everything and simmer the dish under the lid for 10 minutes.
When serving, each portion of such a treat must be sprinkled with finely grated cheese. If desired, you can also garnish the dish with finely chopped dill.
Fkusnofacts
Skin and bones of chicken breasts Chicken breasts are usually sold with skin and bone. According to your taste and desire, you don’t have to remove the skin - it will give the final dish an appetizing crust, but you should not forget that chicken skin is very high in calories when following a diet. It is difficult to separate the bone from raw meat, but you should be careful and remember to remove the bone when serving the breast.
Readiness of chicken breast Fried breasts are gray-pink in color when cut; when pierced with a knife, clear juice releases. If it is red, the chicken is still raw. Keep in mind: in order for the chicken breast to cook evenly, you need to fry it in enough oil.
Shelf Life of Fried Chicken Breasts Fried chicken breasts will keep for no more than 48 hours in the refrigerator.
How to cut a chicken breast Before frying or stewing, cut crosswise into pieces 2 centimeters thick.
Calorie content of fried chicken breasts With skin - 197 kcal/100 grams, without skin - 164 kcal/100 grams.
The benefits of chicken breasts The nutritional value of fried breasts lies in the high content of dietary protein and B vitamins, which normalize the functioning of the nervous system, help the hematopoietic process and digestion. Choline (vitamin B4) activates metabolism in the body and promotes fat burning. Fried breasts are rich in microelements that are beneficial for bones and teeth, metabolism and tissue regeneration.
The average price of chicken breasts in Moscow is from 220 rubles per kilogram (June 2016).
Breading for breasts
Breading Lezon 2 beaten eggs, 2 tablespoons of flour or breading, half a teaspoon of salt. Break the eggs into a bowl and beat, add 3 tablespoons of 20% cream, add salt and mix. Heat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast into the egg, then into the flour/breadcrumbs, then back into the egg - and place in the pan.
Cheese breading
for 2 chicken breasts
100 grams of hard cheese (for example, Swiss or Dutch), 2 chicken eggs, salt and pepper. Grate the cheese on a fine grater, beat with chicken eggs. Heat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast into the breading and place in a frying pan.
Oatmeal breading for 2 chicken breasts
Hercules, previously ground in a coffee grinder for 30 seconds - 50 grams, salt - a quarter of a teaspoon, suneli hops - 0.5 teaspoon. Mix rolled oats, khmeli-suneli and roll chicken breasts in the mixture, then fry in 2 tablespoons of vegetable oil.
Marinades for chicken breasts
Lemon marinade for 2 chicken breasts
Products for lemon marinade Lemon juice - 60 milliliters Olive oil - 60 milliliters Garlic - 3 cloves Rosemary, cumin, thyme, finely chopped - 3 tablespoons Dried hot red pepper - a pinch
How to fry chicken breasts in lemon marinade Squeeze lemon juice into a bowl, add herbs, olive oil, chopped garlic and hot pepper. Mix the ingredients well. Place the chicken breasts in a plastic bag and beat them evenly with a food mallet to a thickness of 5-7 millimeters. Place pounded chicken breasts in the marinade, cover the dish and place in the refrigerator. After 15 minutes, turn the breasts over and leave in the refrigerator for another 15 minutes. Heat a frying pan, pour 1 tablespoon of olive oil into it, add chicken breasts and fry on each side for 3 minutes over medium heat. Remove the breasts from the pan, place on a plate and serve with a slice of lemon.
Yogurt-tomato marinade for 3 chicken breasts
Yogurt - 150 grams Tomato paste (not sour) - 70 grams or 3 large tomatoes Vegetable oil (flavorless) - 1 tablespoon Honey - 2 teaspoons Garlic - 3 cloves Salt - 1 teaspoon
Ground black pepper - to taste Ginger - small cube 2x2x2 centimeters
How to prepare yogurt-tomato marinade Pour yogurt and tomato paste (or fresh finely chopped tomatoes) into a container, add vegetable oil and honey, add salt, mix well. Grind the ginger and garlic and add to the rest of the ingredients, stir well. Place the chicken breast in the marinade, turn it several times so that the marinade is evenly distributed throughout the meat, cover with a lid or cling film and marinate in the refrigerator for 12 hours. The sauce goes especially well with oatmeal breading.
Chicken meat is one of the most inexpensive and accessible to most consumers, as well as one of the healthiest and most recommended in dietary nutrition. It can be baked, boiled, stewed or fried. Chicken breasts are especially popular - the part that has a minimum of bones and a maximum of valuable protein. But how to work with them correctly, how long to fry?
How to fry chicken with vegetables in a frying pan - step by step recipe with photos
So, let's get down to reviewing several interesting options for cooking chicken in a frying pan.
Menu:
Delicious chicken fried in a frying pan
First, let's look at a universal recipe for frying chicken, which even an inexperienced housewife can handle. For cooking you will need simple and affordable products, but the composition of herbs and spices can be changed, taking into account your taste preferences.
Ingredients:
- 1.5 kg chopped chicken.
- 2 tbsp table vinegar.
- 2 tbsp lemon juice.
- 1 tsp mayonnaise.
- 2 cloves of garlic.
- 3 tbsp olive oil.
- Spices, seasonings, table salt.
Preparation
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 preparing the marinade. To do this, in a separate container, mix pressed garlic, table vinegar, olive oil, lemon juice, mayonnaise, as well as spices and herbs as desired.
2. If you have a whole chicken, then first defrost it, rinse it under running water, and then dry it using 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 tie tightly. Place in the refrigerator to marinate for about five hours.
3. Now we need to heat the frying pan well. Pour oil into it, heat it, then lay out the pieces of chicken and add the rest of the marinade. Cover the pan with a lid and fry on both sides for 3 minutes at maximum heat. After that, turn on medium mode and fry for another 5 minutes.
4. After this, simmer the chicken under the lid over low heat 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!
Merchant style chicken
To prepare a complete, hearty chicken fillet dish, use the following recipe. Such a dish can even be placed on a festive table, and the cooking process itself is simple.
Ingredients:
- 1 chicken fillet.
- 1 cup buckwheat
- 1 glass of water.
- 1 onion.
- 1 carrot.
- 3 cloves of garlic.
- 3 glasses of water.
- Salt, seasoning for pilaf.
Preparation
1. To prepare buckwheat with chicken according to this recipe, we do not need any household appliances. All you need is to prepare the necessary ingredients.
2. It is very important to prepare all the products immediately, since it will only take a few minutes to prepare buckwheat. We sort the grains, then rinse them several times with cold water and dry them.
3. After this, peel the onion, rinse it with running water if necessary and chop it into small pieces. To prevent onions from getting into your eyes, you need to use a sharp knife, pre-moistened with cold water.
4. Remove the top layer from the carrots, wash them, and then chop them on a coarse or medium grater.
5. For the dish we need clean fillet, so if necessary, we 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 it, and then cut it into two parts. so that it imparts 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 aroma to the entire dish, one minute will be enough. Remove the garlic from the pan and place in a separate plate. Do not leave the stove, as all the ingredients will fry within a few minutes.
8. At the next stage of cooking, add the onion to the frying 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 complete readiness. The chicken should be a little raw inside.
10. Add chopped carrots to the frying pan and fry with onions and fillets.
11. Now add spices, seasonings and a little salt to the ingredients if necessary. We also add the garlic, which we previously fried, into the frying pan.
12. Mix all ingredients, carefully leveling along the bottom.
13. Now add the dried buckwheat. We level it, but do not mix it, this is very important.
14. The next step is to pour in water immediately after adding buckwheat, otherwise it may burn. The liquid should cover all products.
15. Wait for the water to boil, after which we reduce the heat to low. Cover the pan with a lid and simmer all ingredients for 20 minutes. By this time, the liquid should be absorbed into the cereal.
As a result, we will need about half an hour to prepare. A hearty and tasty dish is ready, serve hot.
Bon appetit!
Delicious roast chicken
One of the simple, but satisfying and tasty dishes is chicken roast with potatoes. After completing the cooking steps, the chicken turns out tender and flavorful, and the potatoes are an excellent addition to the meat.
Ingredients:
- 1200g chicken, preferably thighs.
- 2 kg of potatoes.
- 1 carrot.
- 2 onions.
- 3 cloves of garlic.
- 2 tbsp tomato paste.
- 150 ml sunflower oil.
- Salt and spices to taste.
Preparation
1. As you have already noticed, we will need accessible and inexpensive products. Let's start with the onions. We peel it from the husk, then use a sharp knife to cut it into half rings.
2. Grind a medium-sized carrot on a coarse or medium grater.
4. Peel fresh potatoes, rinse well, and then cut into medium-sized cubes. If you cut the potatoes into small pieces, they will simply boil, resulting in the dish turning into real porridge.
5. You can use a thick-walled frying pan, but cooking in a cauldron is much easier and more convenient. Pour sunflower oil into the bowl, and when it warms up well, add chopped onion. Fry it until golden brown. This will take no more than 10 minutes.
6. Add spices and herbs to the onion. So that the onion absorbs all the aromas, heat it for a few more minutes, not forgetting to constantly stir.
7. Now add the carrots and cook for ten minutes over low heat.
8. After defrosting, 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, don’t forget to stir.
9. After this, add tomato paste, mix thoroughly and leave to cook for another five minutes. The paste 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, add the chopped potatoes to the cauldron and mix everything well.
12. Cook the dish for about 30 minutes with the lid closed. During this time, the potatoes should be completely cooked. Then add pressed garlic, and after a couple of minutes remove the dishes from the heat.
13. The roast should sit for about 20 minutes before serving.
Bon appetit!
Delicious chicken with vegetables
The composition of this recipe can be changed according to your preferences. Try experimenting with spices. To prepare the dish, we will 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.
Preparation
1. We will 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 cut in the top of the tomato and pour boiling water over it to make the skin easier to remove), and chop it together with the zucchini into medium-sized pieces.
2. Add black pepper and table salt to the chicken pieces. It is very important to do this before frying.
3. Mix the chicken fillet by hand.
4. Add a small amount of sunflower oil. If you wish, you can use olive oil, there is no fundamental difference.
5. Place the frying pan on the stove, add vegetable oil, and when it heats up, add pieces of chicken fillet to the bowl.
6. When an appetizing golden crust appears on the chicken, add chicken broth and a little curry to the pan.
7. After about 10 minutes, add the tomato cubes to the chicken.
8. At the next stage, add the zucchini and continue to simmer until the vegetables are fully cooked.
9. The appetizing dish is ready, now all that remains is to sprinkle it with cilantro, add fresh parsley or dill if desired, and you can serve.
Bon appetit!
Chicken legs in dough
If you want to surprise your loved ones and guests with an unusual dish, you should use the following recipe. 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 champignons.
- 1 carrot.
- 1 onion.
- Sunflower oil, pepper and table salt to taste.
Preparation
1. First of all, let's deal with vegetables. Finely chop the onion and place it in 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 previously chopped. Add pepper if desired, as well as table salt. Cook until all the liquid has evaporated.
4. We will need a second frying pan. Place the chicken legs into it and cook for a few minutes until golden brown.
5. Roll out the finished puff pastry, then cut it into equal squares. On each piece of dough, first place mushrooms and vegetables, and then a chicken leg. Now wrap the food in dough and tie it with green onions so that the dish does not fall apart.
6. Place the chicken on the surface of the mold and place it in the oven, which should be heated to 180 degrees. Cook for 30 minutes.
The full second course is ready, serve hot.
Chicken rump steak
There are a huge number of chicken dishes. Most of them may have 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.
Preparation
1. Defrost chicken breasts if necessary, after which they must be washed with cold water and dried with paper napkins. Cut into several equal pieces and beat them well.
2. Sprinkle each chicken piece with pepper and salt. Break the egg into a separate plate, beat it and dip the chicken in this mixture. Then we dip them in soy sauce, after which we roll them in a small amount of breadcrumbs.
3. Now fry the chicken in a preheated frying 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 so that the cheese melts.
Serve chicken with any side dish.
Bon appetit!
Video - delicious chagyrtma
I suggest you familiarize yourself with another interesting recipe for preparing a chicken dish. If you follow the step-by-step instructions, 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 frying pan. If you are not afraid to experiment, then try changing the composition of existing recipes, perhaps you will come up with an original idea.
Every person's diet must include meat, as it saturates the body with beneficial amino acids and provides energy for a long time.
Chicken breast is considered an excellent option for those who maintain their figure and care about their health. Not all housewives like to cook breast meat, because improper cooking leads to drying out of the meat.
However, if you follow some cooking rules, you can end up with a delicious dish.
How long does it take to fry a chicken breast in a frying pan?
Chicken breast is fried in a frying pan as a whole,
and pre-prepared
pieces.
The choice of frying time depends on their size. The breast, which is prepared whole, is first fried over high heat for about 10 minutes. Next, reduce the heat and fry the meat for 15 minutes.
If chops are being cooked, they should be fried for 10 minutes on each side, and the pieces should be stir-fried for 20 minutes over medium heat.
Subtleties of cooking breast in a frying pan
Before frying, it is better to marinate the meat for twenty minutes,
so that it turns out soft, juicy, and acquires a special aroma. It's easier to marinate the chicken breast and leave it in a container in the refrigerator overnight.
The easiest way is the following:
- beat the meat into equal pieces, placing the breast in a bag;
- then beat the meat a little with a wooden mallet.
How to grill chicken breast on a grill pan
- Frying the breast in this frying pan is quite simple. To do this, the dishes are preheated and lightly greased with oil.
- Fry the meat on each side for a couple of minutes. Garnish the chicken breast with freshly chopped salad or grilled vegetables.
- The frying pan must be of high quality and thick so that the chicken breast in the frying pan turns out juicy and with a golden brown crust. The taste depends on the roasting and the marinade chosen.
How and how long to fry a whole chicken breast in a frying pan?
Housewives don’t have many options for frying meat - you can use either a frying pan or a slow cooker, but the general operating principles will remain unchanged. But there are a lot of methods for preparing fried chicken breast, depending on what result you want to get. The most common (and relatively simple) is to roast a whole breast, not removed from the bone, but rubbed with a basic set of spices (dried herbs, salt, a little ground pepper). It's up to you to decide whether to remove the skin: it keeps the meat juicy, but significantly adds fat and calorie content, so this is not a dietary option.
General algorithm of actions:
- Heat the vegetable oil in a thick (!) frying pan. The layer is such as to cover the bottom completely.
- Place the breast skin side down and brown over high heat for 10 minutes.
- Then you need to reduce the burner power to 45-50%, cover the pan with a lid. The breast will roast for another 25 minutes.
Accordingly, the total frying time is 35 minutes, but will vary depending on the size of the breast. Towards the end of cooking, pierce it with a knife and look at the juice that comes out: if it’s clear, you can turn off the stove.
For juiciness, you can add a few tablespoons of water to the meat that finishes the last 10 minutes on the stove to simmer.
When working with a whole breast that has not been removed from the bone, the difficulty is caused by the impossibility of frying on both sides, as a result of which the cooking time is longer than for clean meat. If you use fillet exclusively, you will need to fry it for 7 minutes on each side, and then leave it covered for another 10 minutes over medium heat. Accordingly, it only takes 25 minutes to fry chicken breasts, removing the bone first.
If, before starting heat treatment, chicken breasts removed from the bone are well beaten with a hammer, they will be fried whole in 20 minutes (5 on each side, heat above medium, another 10 minutes under the lid).
Special mention must be made of cooking a whole breast in batter: only fillet removed from the bone is used, which must be dehydrated with paper napkins, dipped in a pre-prepared batter (for example, a beaten egg with grated cheese), rolled in ground breadcrumbs and placed in a hot frying pan. Here it is important to cook with a lot of oil: then you will fry the breast for 5 minutes on each side over high heat, and then another 10 – cook under the lid until cooked on medium.
Breast in batter in a frying pan as if deep-fried
And I just can’t get past this recipe. It is, of course, not at all healthy, but it is so tasty that it is simply a crime not to include it here.
Ingredients:
- Chicken fillet - 1 piece
- Egg - 1 pc.
- Warm water - 100 g
- Salt - 1 pinch
- Flour - 200 g
If you use beer instead of water, you will get an incredibly aromatic beer batter
Preparation:
1. It is very important to cut the fillet into thin, long strips. This will allow them, on the one hand, to fry faster, and on the other hand, to be large enough so that you can cook them one at a time.
2. Prepare the batter by mixing egg, water, flour and salt. The mixture should be quite thick, the consistency of sour cream.
3. Place the fillet in a separate bowl with flour and carefully roll each strip in flour, then lower it and coat it in the prepared batter.
4. We will make a deep fryer from an ordinary deep frying pan or saucepan. To do this, simply pour enough vegetable oil into the selected container so that the fillet pieces are completely drowned in it and heat it over high heat.
Place pieces of meat one at a time into the heated oil. If they stick together in the pan, separate them from each other with a fork.
5. When the batter turns golden and the oil begins to sizzle strongly, this will mean that the chicken has begun to release juice. From this moment we time it for one minute, after which we take out the resulting chicken fingers. It will take about 6 minutes to do everything.
Do not add all the prepared meat at once, cook in small portions of 3-4 pieces so that the strips do not stick together
6. Ready-made sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.
Bon appetit!
How long to fry chicken breast pieces?
The process of cooking meat becomes easier and faster if it is cut into cubes or short pieces. In addition to reducing frying time, you can get a beautiful crust on all sides, especially if you plan to use a large amount of vegetable oil. In a frying pan at close to maximum (80-85%) heat, small pieces of chicken breast are fried for only 15 minutes, during which you need to turn them over periodically. If you think that the meat may remain damp, add 50 ml of clean water at the end and let it evaporate.
- If you need a dietary dish, you can fry chicken breast pieces over medium heat, with a minimum amount of meat, but the cooking time will increase to 17-20 minutes.
- In a multicooker on the “Frying” or “Baking” modes, chicken breast pieces take 20-25 minutes to become ready, taking into account the raised lid.
As you gain sufficient culinary experience, you will stop asking the question “how long to fry chicken breasts in a frying pan?”, getting used to being guided by their appearance. Bring both sides to a blush, darken it a little and turn it off. Ready chicken meat is gray inside (not red, not pink), can be easily pierced with a knife and emits clear juice.
How many minutes should you fry chicken in a frying pan?
Until the crust is crispy)
I do it over low heat and turning often. Min 20-30. You won't be wrong, you'll see it.))
15 minutes. on one side and 15 minutes on the other side. And 15 minutes on low heat under the lid (salmonella!)
7-10 minutes on each side.
You need to fry until done. Readiness can be determined by puncture in the thickest part and near the joint. If the juice released is colorless and not bloody, it’s ready. If it’s too harsh, keep it on the fire under the lid and simmer. But the legs are usually soft.
All food is cooked in 30 to 90 minutes
If cut into pieces and the temperature is below average (otherwise it may burn) - 15-20 minutes, if the chicken is full, another 15-20 minutes. The crust is obvious, the main thing is to “poke” it with a fork before finishing, maybe drops of blood are still dripping - that means it’s not cooked yet!
Doesn't appearance tell you anything? I mean, when you open the frying pan... Or you open it (it’s already black), but excuse me, before say 20 minutes have passed, will you continue to fry? This is the first one. Second: depending on what heat, again... The higher the temperature, the less time, and vice versa... I hope everything is clear... And trust your eyes, but if you have vision problems, then cook by smell, it definitely won’t deceive!
It’s better to bake it in the oven with mayonnaise and garlic, it will be tastier and easier. Well, if you don’t have an oven and this happens, then fry until golden brown and pour in tomato paste previously diluted in a small amount of water and spices to taste, and greenfinch.
Add some water and fry until it becomes soft and a crispy crust forms on top =)
15 minutes on one side. 15 on the other, and 10 minutes under the lid)
I cooked the fucking conservators, my stomach hurt for a week, I wasn’t ready
Eat raw, why fry?
40 minutes - do not forget about the possible presence of salmonella in the meat.. (((That is, temperature treatment is necessary!
You can look here: https://vsemrecept.ru/how-to-cook-chicken-61235/ The whole process is accessible and understandable, step by step: * how much to fry * salt * how to understand that it’s ready *.. etc. etc. etc. Good luck, and bon appetit to you!)
Women usually roast for two hours. Then you eat and you won’t understand whether it’s chicken or paper, but there’s no salmonella. Who likes what.
fry for 15 minutes! Immediately after lunch, 100 grams is not dangerous for salmonellosis.
My wife cooks this way, pours a little oil into a frying pan, and puts a piece of butter in there. Then he heats up and lays out the legs cut into thighs and drumsticks, fry until crisp on all sides, then close with a lid and simmer over low heat for about 20 minutes. Seasonings include salt and pepper. Delicious!
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How and how much to fry chicken fillet in a frying pan
There are not so many nutritious and affordable products today, but chicken fillet can still be considered one. Dishes made from this product are almost always low in calories, even if you fry it in a frying pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how long to fry chicken fillet in a frying pan.
How long to fry chicken fillet
It is important to know how many minutes to fry chicken pieces, as it is quite easy to dry it out. This part of the chicken is considered the driest, so you can easily “overcook” it in a frying pan. If the fillet is cut into small pieces, then over medium heat a golden crust will form in 5-7 minutes, no more. Just stir a couple of times and the fillet is ready.
How to properly fry chicken fillet
Before frying chicken fillet, you need to marinate it for at least half an hour. A marinade of wine, soy sauce, lemon juice, kefir and so on will make the fillet more juicy. But you can simply rub it with salt and black pepper, in which case it is especially important to monitor how long to fry the chicken breast. There are no recommendations on how to properly marinate the fillet and how long it should be - it’s a matter of taste, but you definitely don’t need to keep it for a day, as it may spoil.
Chicken breast fillet is highly popular because it is inexpensive, tasty, quick to prepare and not as fatty as, for example, pork, but when frying chicken fillet, many often encounter the problem that the meat turns out dry and not as tasty as it would have been. I wanted this. In this article, we will consider how long and how to properly fry chicken fillet (chicken breast) whole and in pieces so that the meat turns out juicy, tender and tasty.
Juicy chicken fillet for sandwiches
If your family respects chicken and everything connected with it, this recipe will probably be included in the most popular requests from your household for wishes for morning sandwiches and “getaways” to school and work. We hasten to notify those who immediately rejected chicken fillet as this – it will not be bland, tough and dry! Our recipe for soft and juicy chicken fillet in a frying pan is designed to remove these stereotypes forever. This kind of chicken for sandwiches is prepared very quickly, thanks to a special technology it turns out with a fried outer shell in herbs and spices, and inside there is the most tender poultry meat... We attach a clear recipe with photos to satisfy your curiosity, and most importantly - for cooking together!
How long to fry chicken breast (chicken fillet) in a frying pan?
The frying time for chicken breast depends on the form in which it will be fried - whole piece or cut into small pieces. Let's take a closer look at how long to fry a chicken breast in a frying pan in various ways:
- How long to fry chicken breast (fillet)? A whole chicken breast should be fried for 4-5 minutes on each side, and chicken fillet cut into small pieces should be fried for an average of 10-15 minutes, stirring occasionally.
Having learned how long to fry chicken breast fillet, we will now consider the cooking process itself, as well as small secrets on how to cook juicy and tasty chicken breast in a frying pan at home.
Tender chicken fillet in sour cream sauce
Now let's cook chicken breast in sour cream sauce. This dish will be very tender and juicy. By the way, sour cream can be replaced with cream.
Compound:
- chicken fillet - 600 g;
- filtered or boiled water - 150-200 ml;
- sour cream - 400 g;
- butter - 40 g;
- 3-4 cloves of garlic;
- 1 onion;
- sunflower oil - 4 tbsp. l.;
- fresh cilantro (you can take dill or parsley) - 25-30 g;
- spice mixture and salt.
Preparation:
How to fry chicken breast (fillet) in a frying pan so that it is juicy and soft?
- Ingredients: chicken fillet - 2 pieces, vegetable oil - 1-2 tbsp, salt - to taste (1 pinch), ground black pepper - to taste (1 pinch).
- Total prep time: 10 minutes, frying time: 10 minutes.
- Calorie content: 171 calories (per 100 grams of product).
- Cuisine: European. Type of dish: meat dish. Number of servings: 2.
There are many different recipes for frying chicken fillet, and they often use various marinades or prepare batter so that the meat is covered with a crust during frying and does not turn out dry, but in the advice below we will look at a fairly simple way to deliciously fry juicy chicken breast without batter and additional marinade:
- If the fillet was frozen, you must first defrost it by moving it from the freezer to the general compartment of the refrigerator 10-12 hours before frying.
- We wash the pieces of chicken breast in cold water, then in the places where the fillet is thickest, we make longitudinal cuts (to the middle) and place the fillet in a deep plate.
- Salt and add squeezed juice from 1 lemon, mix the fillet thoroughly and leave to marinate for 10 minutes.
- Heat the frying pan over high heat and add sunflower oil so that it covers the bottom of the frying pan (the oil should be hot, but not smoking).
- Place the marinated fillet in a frying pan and fry for 4-5 minutes on each side until a beautiful golden crust forms.
- Remove the pan from the stove, pepper the meat, cover the pan with a lid and leave it like that for 5 minutes so that the fried chicken breasts “finish.”
- That's all! Delicious and juicy fried chicken breasts.
In conclusion to the article, it can be noted that knowing how and how much to fry a chicken breast in a frying pan at home, you can quickly prepare delicious fried chicken fillets for any side dish in just 15-20 minutes. We leave our reviews and useful tips on how to deliciously fry a whole chicken fillet so that it is juicy and soft in the comments to the article and share it on social networks if it was useful to you.
Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn everything new and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.
Chicken breast is one of the tasty, affordable and inexpensive meat products. It is subjected to various types of heat treatment. But even an experienced housewife can suffer a culinary fiasco if the fillet is fried incorrectly. The result is a dry, devoid of juiciness and overly tough treat. Today we will reveal the secrets of preparing this dish, and you will learn how long to fry chicken fillet in a frying pan.
Cooking chicken breast in soy sauce with vegetables
If you like savory and slightly spicy dishes, then try frying chicken fillet according to this recipe. It can be served with almost any side dish.
Compound:
- 500 g chicken breast;
- soy sauce (add to taste);
- 2 onions;
- 200 g zucchini;
- mixture of peppers (black and red);
- 3-4 tbsp. l. sesame oil;
- red bell pepper - 2-3 pcs.;
- 2-3 garlic cloves;
- 1 carrot;
- fresh or dried herbs (you can take parsley, rosemary and basil);
- lemon (can be replaced with lime);
- salt.
Preparation:
This recipe can be modified. So, it will be very tasty if you add green beans or canned corn. To make the dish colorful, take bell peppers of different colors.
How long to fry chicken fillet in a frying pan?
Chicken breast cooks quite quickly. It can be boiled, stewed, baked, but the fastest way to cook breast meat is by frying. The duration of its heat treatment is no more than a third of an hour. If you cook the whole breast, then it must be fried evenly for 4-5 minutes. This is the time to fry on one side.
In this case, you will get a treat fried until golden brown, while all the meat juice will remain inside.
Advice! At the end of cooking, it is recommended to cover the pan with the contents and leave for another 5-7 minutes so that the chicken meat, as they say, is cooked.
How long to fry chicken fillet pieces in a frying pan? If you first chop the fillet into cubes, frying will take from 15 to 20 minutes. First, the chicken meat will lighten, and then fry to an amber crust. During the entire cooking process, the pieces of chicken breast must be stirred so that they do not burn.
You can also cook this meat using batter. It will preserve the juiciness of the chicken and make it even tastier. How long to fry chicken fillet in batter? No more than 4-5 minutes on each side.
Now let's talk in more detail about the cooking features. You can purchase chicken breast chilled or frozen. If the product has previously been frozen, then you need to take care of defrosting it in advance. Remove the brisket from the freezer and leave in the main compartment of the refrigerator until completely thawed. Before cooking, the breast must be washed and dried. The film that covers the brisket is removed.
Chicken breast is much tastier and juicier if you marinate it first. There are many types of marinades for chicken meat. Pay attention to sour cream, various spices and herbs, citrus juices, cream, kefir. Even beer and wine are used to marinate meat, which as a result acquires an amazing taste.
On a note! The easiest way is to pour the freshly squeezed juice of one lemon over the chicken breast and leave for 10-15 minutes. After the allotted time, the meat is fried and immediately served.
You can fry chicken in any vegetable oil. It is advisable to choose a refined product, since when it is heated, carcinogens dangerous to human health are not released.
The oil is heated thoroughly, but not brought to the point of smoking. To prevent oil from splattering, chicken breast pieces should be thoroughly dried with paper napkins or towels.
The taste of chicken meat is in perfect harmony with vegetables, all kinds of gravies and side dishes. If you plan to add sauce, it is better to fry the breast first, and then simmer in the sauce for a few more minutes. It is advisable to heat the vegetables separately and then combine them with pieces of fried fillet.
Advice! To ensure that the whole chicken breast is cooked well, make even cuts on one side in the thickest part. This way you will be sure that the inside of the fillet is not left raw.
Recipe for chicken stewed in a frying pan
Compound:
- 500 g chicken fillet;
- 1 head of red onion;
- white wine - 40-50 mg;
- lemon;
- pepper mixture;
- 4 bay leaves;
- dried cloves;
- olives (preferably green, pitted) - 12-15 pcs.;
- fresh or dried greens (any);
- 2-3 garlic cloves;
- salt;
- olive oil.
Preparation:
- The chicken fillet should be cut into small cubes, and the onion should be finely chopped.
- We cut the olives into rings.
- Pour oil into a hot frying pan and, as soon as it is hot, add the onion. Fry it until it becomes translucent.
- Now you need to add the chicken fillet and cook for 5-7 minutes.
- Pour wine into the pan, add bay leaves and cloves.
- Cover with a lid and simmer our fillet for 20 minutes. Don't forget to stir periodically.
- After the specified time has passed, put the olives in the frying pan and season the dish with spices and salt.
- Simmer for another 2-3 minutes and then remove the pan from the heat. Add herbs and garlic (you need to squeeze it out), and then pour in lemon juice. The meat can be served.
For cooking chicken, frying pan recipes are not always a good choice. This meat is quite capricious, and it is very easy to dry it out. The result will be a tasteless dish that will not bring pleasure to either the guests or the hostess herself.
But there is a way out, and even from chicken fillet you can quickly prepare simple and tasty dishes that will delight the cook’s culinary talents. Some secrets and tips will help you turn chicken breast into a tender, melt-in-your-mouth dish.
Breaded chicken breast
You can whip up chicken fillet for a family dinner. In order to feed your household tasty and satisfying, you will need very few products and literally 15 minutes of free time.
On a note! If chicken fillets are frozen, take care to defrost them in advance, leaving the product in the main compartment of the refrigerator.
Ingredients:
- fresh frozen chicken fillet – two pieces;
- garlic - a couple of cloves;
- refined vegetable oil – two tablespoons. spoons;
- salt, ground allspice;
- Selected chicken egg - one piece.
Preparation:
- As already mentioned, we take the chicken breast out of the freezer in advance and leave it in the refrigerator to completely thaw.
- We prepare the remaining products. Ground allspice can be replaced with pepper mixture or other seasonings to suit your taste.
- We thoroughly wash the brisket and remove the film from the surface. Dry and cut into oblong strips, the thickness of which is approximately 10 mm.
- Transfer the chopped chicken fillet to a bowl and pour in refined vegetable oil. Mix vigorously so that the oil is evenly distributed.
- Pass the peeled garlic cloves through a press. Add the garlic mass to the chicken meat.
- Add a mixture of ground peppers and a little salt to this.
- Mix all the ingredients and leave to marinate for a while.
- Meanwhile, in a separate bowl, beat the chicken egg until smooth.
- Pour the egg mixture over the chicken pieces.
- Mix well again. Cover the dish with plastic wrap and place in the refrigerator for about one hour.
- Pour sifted wheat flour into a separate bowl.
- Heat a little refined vegetable oil in a frying pan.
- Roll each piece of chicken fillet in flour breading. We do this evenly.
- Place the chicken breast into the frying pan. Fry for approximately 4-5 minutes on each side.
- If there is too much oil, first transfer the brisket pieces to a paper towel and then to a plate.
- We add any side dish and sauce of our choice to this juicy and aromatic treat.
Chicken fillet can safely be called a universal and even irreplaceable product. It only takes a little time to prepare a nutritious and incredibly delicious dinner. Do not forget that a whole piece of fillet will take a little longer to fry and cuts must be made on it, otherwise an appetizing amber crust will form on top, and the inside of the product will remain damp. If you doubt that the fillet is ready, add a little sauce or filtered water and simmer for an additional few minutes. Bon appetit!
Hello friends. Do you know what's the hardest thing about frying chicken breast? This is to preserve the juiciness of the product. Believe me, this task is not easy to cope with. But it's easy to learn. I'll show you how to fry chicken breast in a frying pan and share some awesome recipes. Naturally, there will be videos and photos too.
This meat is used in almost all diets. There is even a special protein supplement that can help you easily lose extra pounds. And athletes are generally crazy about this meat.
After all, per 100 grams there is only 1.9 grams of fat. Protein here is 23.6 g, and carbohydrates are 0.4 g. And the energy value of breast is low: only 113 kcal per 100 g
This product is recommended to supplement your diet for cardiovascular and gastrointestinal diseases. It also strengthens the immune system and restores the body.
How long to fry
You can fry the breast either whole or pre-cut into pieces. The heat treatment time depends on the size of the meat.
If you are cooking a whole breast, first fry it over high heat for about 10 minutes. Then reduce the heat to medium and fry for another 15 minutes.
Fry the brisket chops for 10 minutes on each side. Cook the cut breast into pieces for 20 minutes, stirring regularly. In this case, the stove should be set to medium heat.
And cooking chicken breast in a grill pan is even easier. It is enough to heat the pan thoroughly and grease it with a little oil (in general, I do not recommend cooking without oil). And fry for 2 minutes on each side. As a side dish, make grilled vegetables or a fresh salad.
Again, about the frying pan - take a good thick-walled one. On a thin foil pan, nothing will happen during 2 minutes of frying. Moreover, there can be no talk of any crust or juiciness of the meat. Therefore, take a good thick-walled one.
How to cook properly
First, beat the meat so that there are equal pieces. To do this, place the breast on a plastic bag and cover it with another one on top. Then lightly pound the chicken with a wooden mallet. Just not too hard so as not to tear the bag.
This will soften the muscle fibers of the meat and make the breast much more tender. Tested many times in my kitchen
