Fried chicken. How to fry chicken in a pan with a golden crust

When time is running out, and your loved ones are about to appear on the doorstep, when unexpectedly guests have suddenly appeared, and you need to hastily serve treats to the table. When there are fractions of a minute to choose from, then simple, yet very tasty recipes for cooking chicken in a pan will come to the rescue. After all, a juicy fillet or delicious wings, perhaps even a whole carcass, will certainly be in the refrigerator of any hostess.

Standard pan fried chicken recipe

If neither the ingredients nor the imagination allow you to "roam" in the kitchen, then pay attention to the traditional, literally minute, recipe for making juicy fried chicken, which will require a minimum set of products (based on 4 servings):

• Chicken (or any part of it) - 700 grams.
• Vegetable oil - 70 milliliters (= 5 tablespoons).
• Salt (iodized or table salt) - 1 teaspoon.
• Black ground pepper - 1 pinch (to taste).
• Chicken seasoning mix (if available) - 1/2 teaspoon
• Garlic - 1 clove.

The recipe is quite simple:

• First of all, you need to prepare the chicken meat. If it is frozen, let it thaw, if it is chilled, proceed to processing: rinse thoroughly under running water, pat dry with a paper towel. Attention! Make sure that excess water comes out of the chicken, otherwise a lot of splashes will form during frying. Then you need to cut the carcass (if you are working with a whole chicken), cut into small pieces.
• Now it's time to prepare the oil. You need to heat it in a pan, and only after that - lay out the chicken. Remember! The first 5 minutes of roasting meat should be done on high heat. Thus, a golden and crispy crust will appear quickly, and tasty juice will not leak out, it will remain inside the chicken.
• It is necessary to fry the pieces of meat for several minutes on each side. Remember to turn them over with a wooden spatula.
• After that, you need to reduce the heat, cover the pan with a lid and leave the meat to “languish” for 10 minutes.
• Then you need to add the available seasonings, salt and pepper (to taste), cover the pan again and leave the chicken for another 7 minutes.
• The final touch is to set the minimum fire mode on the stove, add a crushed or finely chopped garlic clove, at the same time check the meat for readiness - pierce the pieces of meat with the tip of a knife. If clear juice appears on their surface, this is a sure sign that the chicken is ready.
• Finally, you can add a few details - your favorite sauce, sprigs of greens and a couple of fresh vegetables. Voila! Fragrant chicken is ready to serve.

How to fry chicken in a pan - chicken in honey glaze

This is one of the simple, yet elegant ways to please family and friends. To cook chicken in honey glaze, you will need:

• chicken breast - 2 pcs.;
• natural honey - 4 teaspoons;
• soy sauce - 2 tbsp. spoons;
• paprika - half a teaspoon;
• garlic - 2-3 cloves (to taste);
• vegetable oil - 70 ml. (= 5 tablespoons);

Cooking will not take too much time:

• First you need to work with chicken meat: defrost (if necessary), rinse, dry and finely chop.
• Then you need to prepare the vegetable oil for the frying process: preheat it in a pan, and only after that lay out the chicken pieces.
• The next step is roasting the meat over high heat. Thus, the chicken will turn out juicy and crispy. Do not extinguish! Remember to turn the pieces of meat with a wooden spatula!
• This is followed by the process of preparing the sauce - a mixture of honey, paprika, soy dressing and garlic. Mix all of the above ingredients in a glass bowl.
• Now you need to pour the resulting mixture into a pan with chicken fillet pieces, reduce the heat and let the liquid evaporate. As soon as the chicken is covered with a honey crust, you should remove the pan from the stove.
• The final touch is serving the dish and serving it to the table. This is already a matter of your imagination. You can add vegetables as a side dish, you can decorate the dish with herbs.

Remember that even everyday meals can easily turn into gourmet meals if traditional dishes are served with a “new sauce”. And the unexpected arrival of guests can become a real holiday, warm, cozy, welcoming, and most importantly - delicious!

Chicken fried in pieces in a pan is a tasty and uncomplicated dish. It seemed to be easy to prepare. But in order for a delicious fried chicken in a pan to turn out juicy, with a delicious golden crust, you need to know a few secrets. First, it is better to use fresh, unfrozen meat. Secondly, you need to fry it only in a hot frying pan in hot oil. So, let's begin.

Ingredients:

• chicken 1 kg;
• refined vegetable oil 3 tbsp. l.;
• salt 0.5 tsp;
• black freshly ground pepper to taste;
• garlic 2 cloves;
• spices for cooking chicken 0.5 tsp.

How to deliciously fry chicken in a pan:

Let's prepare the meat. Frozen food must first be allowed to thaw at room temperature. If you are using a whole chicken, then it must first be cut into pieces. I used fresh chicken thighs. Wash the meat thoroughly and pat dry with paper towels. If you put wet meat in oil, it will sizzle and splatter.

How to fry chicken in a pan? Everything is simple. Put a cast iron or non-stick skillet on the fire. Pour sunflower oil on a hot surface, let it get very hot. This is necessary so that a golden crust forms on the chicken, and all the juices remain inside.

If you put the meat in a cold pan, it will release a lot of liquid, and it will be stewed, not fried. As a result, it will be dry and not golden. If you don't know how to fry chicken in a pan with a crust, then follow these tips.

Put chicken pieces in hot sunflower oil.

How long to fry chicken in a pan? First, fry the pieces for 3-5 minutes on each side over high heat, without covering the dishes with a lid.

Then reduce the heat, cover the dishes with a lid, continue to fry the ingredients. The size of the pieces of meat depends on how long it will take to fry the chicken in a pan. Checking the readiness is very simple. You need to pierce the thickest piece of meat with a sharp knife. If clear juice is baked from it, the dish is ready. If the juice is bloody, you still need to keep the meat on fire.

When the chicken is almost ready, season it with spices and salt. Add minced garlic for flavor.

Fry the ingredients for about 5 minutes. Turn off the stove burner and let the finished dish brew for about 5-10 minutes. During this time, you can make a light vegetable salad with herbs or prepare a sauce.

We will serve the dish hot with a side dish, pickles or seasonal vegetables.

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

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

How to fry chicken in a frying pan

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

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

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

Chicken Cooking Time Chart

How to roast chicken with gravy

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

Ingredients

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

How to cook fried chicken in a pan

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

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

How to cook chicken in a pan with a crust

Ingredients

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

How to make boiled chicken in a pan

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

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

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

Frying a whole chicken in a pan

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

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

Ingredients

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

How to fry chicken in a skillet

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

How to make spicy chicken legs in a pan

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

Ingredients

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

How to fry chicken legs in a pan

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

After you've finished frying the chicken in the pan, arrange the legs on serving plates and drizzle with the spicy sauce. Also, this dish can be served as a side dish - boiled rice.

Fried chicken is a versatile dish that can both decorate the festive table and serve as an everyday lunch or dinner. Almost everyone knows how to fry a chicken, but in order for its meat to turn out tender and tasty, it is necessary to take into account a number of points when cooking.

How to marinate fried chicken?

In order for the chicken to be tasty and juicy, you need to be able to marinate it properly. Garlic, all kinds of peppers and herbs are excellent as spices for poultry meat. Moreover, for the marinade, the greens are usually cut large and usually removed from the meat before frying.

If the chicken will subsequently be cooked in the oven or on the grill, marinades based on sour cream or mayonnaise are well suited for soaking it.

For frying chicken in a pan, a marinade based on vegetable oil, soy sauce, lemon juice, hot and spicy spices is best suited.

For barbecue, the chicken is usually marinated in wine, vinegar, beer, kefir or lemon juice with the addition of ordinary onions. The prepared marinade in this case is usually supplemented with black pepper and barbecue seasonings.

Examples of marinade recipes for each of the cases will be given below.

How to cook fried chicken in a pan?

You can fry chicken in a pan both without pre-marination, and after soaking in the marinade. If time allows, the housewives are advised to still use the marinade.

It will take a very small amount of time (1-2 hours) to marinate the chicken, but in the end it will turn out to be more tasty, juicy and satisfying than without the use of marinade.

Ingredients for cooking chicken in a pan:

• chicken - 1 carcass;
• onion - 2 medium heads;
• greens - 1 bunch;
• sunflower oil.

Marinade recipe:

• sunflower oil - 2 tablespoons;
• soy sauce - 4 tablespoons;
• ginger root 3 cm long;
• garlic - 2 teeth;
• lemon juice - 3 tablespoons.

To prepare the marinade, mix sunflower oil, soy sauce and lemon juice in a deep bowl. Then grate peeled garlic and ginger on a fine grater and also add to the marinade. If desired, the mixture can be seasoned with hot pepper, coriander or curry. Marinade is ready!

Dip the meat in the prepared marinade and refrigerate for a couple of hours.

Peel the onion and cut into half rings.

Wash greens and finely chop.

Once the meat is marinated, you can start frying. Additionally, before cooking, it is recommended to rub the chicken with butter or sunflower oil, so that in the end the dish turns out with a delicious crust.

Pour sunflower oil into a frying pan and heat it well. Then we put the marinated chicken pieces on it and lightly fry on each side over moderate heat.

After that, the chicken pieces must be turned over again in a pan and fry each side until a golden crust forms. Then add the chopped onion to the meat, mix, reduce the heat and close the lid.

After 3 minutes, pour the marinade in which the chicken was in the pan, close the lid and simmer until tender. Once the sauce in the pan has evaporated, the chicken is ready!

If you want to surprise guests or treat yourself to a special dish, make tobacco chicken with vegetables in a pan. The following video will help you quickly and tasty fry chicken in this way:

Chicken baked in the oven with potatoes

A whole fried chicken with a golden crust always looks beautiful and festive, so this dish often becomes a companion of the Christmas and New Year's table.

To prepare such a festive dish you will need:

• a young chicken weighing no more than 2 kg;
• potatoes - 5 tubers;
• salt - to taste;
• sunflower oil - 1 tablespoon;

For the marinade you need:

• mayonnaise - 4 tablespoons (instead of mayonnaise, you can also use sour cream or any oil);
• garlic - 3 teeth;
• a pinch of curry, ground pepper and paprika.

Let's start cooking:

1. Grate the chicken with marinade, place in a baking sleeve (or plastic bag) and refrigerate for a couple of hours.

1. Peel potatoes, wash and cut in half. It is better to take tubers of even medium size.

1. It remains only to fry the chicken in the oven. The marinated carcass should be laid back down on a baking sheet with a small amount of sunflower oil. Arrange potato slices around it, add salt and grease it with the remnants of the marinade.
2. Then place the baking sheet in a preheated oven, adding a little water (50 grams) to it so that the meat does not burn.

Roasting time depends on the size of the chicken and varies for medium-sized chickens, averaging 35 to 45 minutes. Readiness can be checked by piercing a thick part of the carcass with a sharp knife - a properly cooked chicken will release clear juice.

The surface of the finished dish should have a shiny crispy crust.

You will learn another interesting recipe for cooking a whole chicken in the oven by watching the following video clip:

How to fry a chicken in a slow cooker?

For cooking in a slow cooker, the carcass or parts of the chicken must be washed, dried and cut into portions. Then rub each of them with salt and spices.

If you decide to take chicken legs or wings for a dish, then it is better to leave the wings whole, and the legs should be divided into parts.

Before you start frying meat, you need to grease the multicooker bowl with oil. Then put the pieces of poultry in it and set the “frying” mode for 30 minutes.

After 15 minutes, the chicken pieces need to be turned over to the other side, and then continue cooking. The readiness of the dish will be notified by the sound signal of the multicooker.

If the “frying” mode is not available in the multicooker model used, then, as an alternative, you can use the “baking” mode.

Due to the fact that the slow cooker allows you to cook two dishes at the same time, it is possible to cook chicken in parallel with a vegetable side dish.

To do this, vegetables (carrots, broccoli, zucchini, potatoes) should be cut into cubes and put in a steaming tray. Then install it in a slow cooker and cook with meat.

The result is a full-fledged, very appetizing and at the same time healthy dish.

If you want to cook whole fried chicken in a slow cooker, the following video recipe will help you:

From a seemingly simple set of products, you can create a culinary masterpiece. After all, when simple dishes for the first, second and third have become boring, you involuntarily want something special, unusual, with a new taste. In fact, having the same set of products, cooking something new for dinner is very simple. Properly selected spices, additional products in combination - and the same chicken will acquire new taste qualities. By the way, about her. Chicken is the most inexpensive meat that is most often found on our table, so we will introduce you to a couple of recipes for cooking chicken in a pan.

Spices for fried chicken

The easiest way to diversify the taste of fried chicken is to add new spices. Properly selected, they are able to correctly reveal the taste of the dish, so before cooking chicken in a pan, we will introduce you to a list of ideal spices.

Since ancient times, spices help to feel the taste of dishes, reveal their taste and aroma during cooking, saturate and emphasize, muffle and tint (turmeric can give the chicken an appetizing golden blush). For the correct preparation of a particular dish, it is important to know which seasonings and products are combined. In addition to the usual universal seasonings and pepper, you can add to the chicken:

• Turmeric. It is one of the main components of universal seasonings, has a pleasant and unobtrusive aroma, is excellent for broth, sauce and marinade, has a pleasant golden color.
• Curry. Excellent sauce for chicken - creamy with curry. No less great with curry marinade. The seasoning has a stunning aroma, golden color, evokes the taste of Indian cuisine.
• Coriander. Its seeds are universal, they are used in baking, frying, and broth. The taste of coriander is restrained, but specific. Whole seeds are often added to broths and marinade, and crushed into sauces or for other dishes. The meat is especially flavorful.
• Oregano and marjoram. The taste and aroma of the dried leaves are very similar to each other, the dried leaves have a very subtle aroma, but when cooked, it reveals itself in its full glory. Just one pinch before the end of cooking will add incredible flavor to your dish. Before preparing the marinade, herbs are best brewed like tea.
• Rosemary. A little rosemary will give the cooked meat a taste of game, this is a pleasant bitterness and coniferous aroma. Combined with wild berry sauce, the chicken will turn out excellent. A small "but": rosemary does not go well with bay leaves.
• thyme (or thyme). Used in both broth and marinade. Especially thyme is combined with chicken breast, sour cream sauce and vegetable garnish.
• Garlic. The most familiar and very fragrant additive. Both the aroma and taste of garlic are fabulous, savory, suitable for any dish, when cooking chicken in a pan or in the oven, it is suitable for sauces and marinades, frying and stewing.

golden hen

The golden crust on the chicken is appetizing, so we will share with you a recipe for how to cook fried chicken in a pan with a delicious golden brown crust.

There are many ways to prepare such a crust, marinades help with this - with turmeric, with sour cream, rosemary. But one of the most appetizing options is from soy sauce.

Marinade

To prepare the marinade, per kilogram of chicken legs you will need:

• 3 art. l. honey;
• 2 tbsp. l. french mustard;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. vegetable oil;
• 2 cloves of garlic;
• curry, salt and pepper to taste.

Melt the honey in the bath, but do not let it boil. Chop the garlic, add very finely chopped onion to taste, mix with the rest of the ingredients, add salt and pepper to taste.

Legs, washed and dried, generously grease with sauce and leave to lie down so that the chicken is saturated with flavors and aromas.

How to fry a chicken properly?

Properly pan-fried chicken is the key to success, so learn how to work with the pan correctly.

Heat it up and pour a good layer of vegetable oil. It should also warm up well.

In order for the chicken to turn out with a crispy golden crust, you need to fry the meat several times on both sides. A generous amount of oil will help prevent the chicken from burning.

When frying, do not cover the chicken with a lid, otherwise the crust will not turn out. You can cover the pan only after the appearance of a beautiful, golden appetizing crust.

Chicken with mushrooms

Chicken fillet goes well with mushrooms, especially porcini mushrooms or champignons, and with a fresh vegetable side dish it is a delicious light dinner.

To cook chicken with mushrooms in a pan, you will need a pound of chicken fillet, 10 champignons, onions, 200 ml of milk or cream, and some spices.

Cooking

Recipes for chicken in a pan with mushrooms are similar to each other, but this is the most gentle way of cooking.

Finely chop the onion and fry until golden brown in a large amount of butter. After the onion is cooked, put it in a separate plate, reserving the oil.

Coarsely chop the fillet and fry in the same oil until half cooked. Also take it out and send the mushrooms to the oil.

Due to the fact that the oil absorbs all the flavors of the products that were fried in it, the taste of the dish will be unique.

Send onion and meat to the fried mushrooms, add salt and spices, a little garlic.

Creamy sauce will emphasize the tenderness and juiciness of the dish. Heat milk or cream, stir to avoid lumps, add herbs. Add a little more butter to the finished meat, let it brew for 5-7 minutes and invite your family to the table.

You can emphasize the taste of chicken in a pan with a fresh side dish, such as red pepper, slices of tomatoes and cucumbers, as well as a vegetable salad with butter.

Those who have tried chicken with champignons in a creamy sauce assure: there is no more tender dish. It is light, appetizing, the chicken is juicy, and the vegetable side dish is very welcome.

Barbecue in a frying pan

There are a lot of recipes for chicken in sauce in a pan, but barbecue chicken does not compare to any of them.

The sauce seems complicated, but how fragrant it is, how delicious! You must try this recipe. For the sauce you will need:

• tomato sauce - 1 cup;
• butter - 50 g;
• honey - 3 tbsp. l.;
• vinegar - 2 tbsp. l.;
• Worcestershire sauce - 1 tbsp. l.;
• medium onion;
• garlic - 2 cloves;
• as well as spices to taste.

Saute chopped onion and garlic in melted butter. Add other ingredients, bring to a boil. Add salt, paprika and other spices of your choice to taste. Stir well and let the spices open up, leave the sauce on low heat for another 15 minutes.

Wings are especially delicious in this sauce, but drumsticks and thighs are no less appetizing. Rinse the meat, pat dry and coat generously with sauce.

Put the chicken in hot oil and fry several times on different sides. When frying, you can add a little more garlic. Chicken in a pan or in the oven with barbecue sauce tastes like grilled, delicious.

On the Internet, barbecue chicken in a pan responds positively, assuring that the chicken turns out to be fragrant, fragrant, with a glossy crust.

Pilaf

Delicious full dinner in a frying pan - pilaf with chicken. A properly cooked dish, even in a frying pan, will taste no worse than in a cauldron, no less fragrant and juicy.

For this we need:

• chicken fillet - 400 g;
• rice - 500 g;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• garlic - 6 cloves;
• as well as salt, vegetable oil, all-purpose pilaf seasoning, or a combination of your favorite spices.

Wash the breast and cut. Coarsely chop the onion and fry until golden brown and add the meat. While the chicken is fried in a pan, grate the carrots on a coarse grater or cut into rings. Cover the pan with a lid and simmer for five minutes.

Add spices: barberry, cumin (cumin), pepper, salt and turmeric. Be careful with salt, you won’t be able to fix salted pilaf. Leave to simmer for 20-25 minutes.

Rinse the rice several times until clear water flows from it. Pour the meat over them, but do not mix. Pour water one and a half to two centimeters above the rice and simmer under the lid for 15 minutes.

Finely chop the garlic and add to the pilaf, simmer for another 10 minutes until the water is completely gone.

Bon appetit!

Here's how to cook chicken in a pan. A simple ingredient with the right preparation can turn into your best dish.

Cook with pleasure, experimenting with new recipes.