From a seemingly simple set of products, you can create a culinary masterpiece. After all, when simple dishes on the first, second and third became boring, you involuntarily want something special, unusual, with a new taste. In fact, having the same set of products, preparing something new for dinner is very simple. Properly selected spices, additional products combined - and the same chicken will acquire new taste. Speaking of 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 you cook the chicken in a pan, we will introduce you to the list of perfectly suitable spices.
From ancient times, spices help to feel the taste of dishes, discover their taste and aroma when cooking, saturate and emphasize, muffle and tint (turmeric can give an appetizing golden blush to chicken). For the proper preparation of a dish, it is important to know which seasonings and products are combined. In addition to the usual universal seasonings and peppers, you can add to chicken:
- Turmeric This is one of the main components of universal seasonings, has a pleasant and unobtrusive aroma, great for broth, sauce and marinade, has a pleasant golden color.
- Curry. The perfect chicken sauce is creamy with curry. No less magnificent with a curry marinade. Seasoning has an amazing aroma, golden color, inspires a taste of Indian cuisine.
- Coriander. Its seeds are universal, they are used in baking, and when frying, and in the broth. The taste of coriander is restrained, but specific. Whole seeds are often added to broths and marinade, and crushed in sauces or for other dishes. The meat is especially aromatic.
- Oregano and marjoram. The taste and aroma of the dried leaves is very similar to each other, the dried aroma is very delicate, but when cooked it reveals in its full beauty. Just one pinch before the end of cooking will give an incredible taste to your dish. Before preparing the marinade, herbs are best brewed like tea.
- Rosemary. A little rosemary gives the cooked meat a taste of game, it is a pleasant bitterness and coniferous aroma. In combination with wild berry sauce, the chicken will be excellent. A small “but”: rosemary does not combine with bay leaf.
- Thyme (or thyme). It is used both in broth and in marinade. Especially thyme is combined with chicken breast, sour cream sauce and a vegetable side dish.
- Garlic. The most familiar and very flavorful supplement. Both the aroma and the taste of garlic are fabulous, spicy, 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 chicken
The golden crust on the chicken causes appetite, so we will share with you the recipe on how to cook fried chicken in a pan with a delicious brownish crust.
There are many ways to cook such a crust; marinades help with turmeric, sour cream, rosemary. But one of the most delicious options is from soy sauce.
Marinade
To prepare the marinade, per kilogram of chicken legs you will need:
- 3 tbsp. 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 finely chopped onions to taste, mix with other ingredients, add salt and pepper to taste.
Lubricate the feet, washed and dried, with plenty of sauce and leave to lie down so that the chicken is saturated with tastes and aromas.
How to fry a chicken?
Properly fried chicken in the pan is the key to success, so learn how to work properly with the pan.
Heat it 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 copious amount of oil will help not to burn the chicken.
When frying, do not cover the chicken with a lid, otherwise the crust will not work. You can cover the pan only after the appearance of a beautiful, golden appetizing crust.
Mushroom Chicken
Chicken fillet goes well with mushrooms, especially with porcini mushrooms or champignons, and with a fresh vegetable side dish this is a delicious easy dinner.
To cook chicken with mushrooms in a pan, you will need a pound of chicken, 10 mushrooms, onions, 200 ml of milk or cream, some spices.
Cooking
Chicken recipes in a pan with mushrooms are similar to each other, but this is the most delicate way to cook.
Finely chop the onion and fry until golden brown in a large amount of butter. After the onions are cooked, put it in a separate plate, leaving the oil.
Coarsely chop the fillet and fry in the same oil until half cooked. Remove it and send mushrooms to the oil.
Due to the fact that the oil absorbs all the tastes of the products that were fried in it, the taste of the dish will turn out to be unique.
To the fried mushrooms, send onions and meat, 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 greens. Add a little more butter to the prepared meat, let it brew for 5-7 minutes and call home 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 oil.
Those who have tried chicken with mushrooms in a creamy sauce assure that there is no softer dish. It is light, appetizing, the chicken is juicy, and a vegetable side dish is very handy.
Barbecue in the pan
There are a lot of chicken recipes in the sauce in the pan, but the barbecue chicken does not compare with any of them.
The sauce seems complicated, but how fragrant, 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 .;
- onions medium;
- garlic - 2 cloves;
- as well as spices to taste.
Fry chopped onions and garlic in melted butter. Add other ingredients, bring to a boil. To taste add salt, paprika and other your favorite spices. Stir well and let the spices open, leave the sauce on low heat for another 15 minutes.
The wings are especially tasty in this sauce, but the shins and thighs are no less appetizing. Rinse the meat, dry it and sprinkle liberally with the sauce.
Spread the chicken on hot oil and fry several times from different sides. When frying, you can add a little more garlic. Chicken in a frying pan or in the oven with barbecue sauce tastes like grilled, very tasty.
On the Internet, barbecue in a pan speak positively about chicken, assuring that the chicken is fragrant, fragrant, with a glossy crust.
Pilaf
A delicious full-fledged dinner in a pan - pilaf with chicken. A properly cooked dish, even in a pan, will taste no worse than in a cauldron, no less aromatic and juicy.
For this we need:
- chicken fillet - 400 g;
- rice - 500 g;
- onion - 2 pcs.;
- carrots - 3 pcs.;
- garlic - 6 cloves;
- as well as salt, vegetable oil, universal seasoning for pilaf or a combination of your favorite spices.
Rinse and chop the breast. 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 and simmer for five minutes.
Add spices: barberry, cumin (zira), pepper, salt and turmeric. Be careful with salt, it will not work to fix the salted pilaf. Leave to simmer for 20-25 minutes.
Rinse the rice several times until clear water flows from it. Pour meat over them, but do not mix. Pour in water one and a half to two centimeters above the rice and simmer for 15 minutes under the lid.
Finely chop the garlic and add to the pilaf, simmer another 10 minutes, until the water is completely gone.
Enjoy your meal!
Here's how to cook chicken in a pan. A simple ingredient, when cooked properly, can turn into your best meal.
Cook with pleasure, experimenting with new recipes.