Once it became customary to pay attention to chicken dishes. For some reason, everyone forgot about chicken young. But the chickens are fried, not only are they considered a delicacy, they also have more dietary and tender meat, albeit less than on an adult bird. Even the breasts that everyone blames for dryness and tastelessness are soft and juicy in chickens. So it's time to run to the market for chicken chicks and cook something delicious.
Chicken Fried
Since the birds are small, they will have to take five to a family of three. The cut carcasses are well washed, cut lengthwise, folded into some kind of dish, sprinkled with chopped onion and parsley, salt and pepper, sprinkled with the juice of one lemon and hidden in a refrigerator, covered with a plate or a lid for a couple of hours, marinated. At this time, you can cook a batter: a glass of flour is slowly diluted with a glass of well-heated, but not boiling water, upon reaching uniformity, pour a spoonful of vegetable oil, salt and season with sugar. After kneading, wait for the batter to cool and gently combine four eggs with the whipped whites. While the batter is not fully used, the bowl with it must be placed in a container with very cold water - in order to avoid sedimentation of proteins.
Pickled chickens are wiped, dipped in a mixture and put in a pan with a lot of hot fat. As they are browned - they are taken out with a slotted spoon and transferred to a colander or on a paper towel so that the excess fat is stacked. This fried chicken recipe allows you to get very tasty and juicy birds. If they are small, you can fry them whole, if they are already grown, cut them into pieces.
Fried in breadcrumbs
First you have to cook the carcass. Moreover, it is necessary to immerse in boiling water. After straining, they are chopped coarsely, salted, breaded in flour, dipped in an egg and crumbled in breadcrumbs. The birds are fried in a free system - in a large amount of fat or oil, so that they do not have to turn over. According to this method, the fried chicken in the pan appears to be in a shell, as a result of which it does not decrease in size and simply sprinkles with juice.
Peppermint Chicken
The recipe is very good, but "long-playing." It is necessary to mix one and a half teaspoons of salt and half a teaspoon in advance. ground black pepper. Mint leaves are poked under the skin of a washed and dried chicken; several pieces can be put in the abdomen. On all sides, the carcass is rubbed with the mixture, wrapped tightly in a film and put in the refrigerator at least for a day. Enough courage and patience - hold on longer. When the bird is salted, the oven warms up with the frying pan set in it. A carcass is put on it in the back and put in the oven for half an hour. Then the chicken, fried in the oven, turns on its stomach and goes back for another twenty minutes. Result: a very soft and fragrant dish, from which those who sit at the table emanate saliva.
Garlic option
Another interesting and easy recipe for fried chicken. A mixture of 6 crushed cloves of garlic, fresh rosemary and oregano, two large tablespoons of olive oil, a teaspoon of salt and half - black pepper is made. Half of the mass is distributed inside the abdomen, a quarter is spread under the skin, the rest of the carcass is lubricated with the rest. The legs of the bird are tangled with thread. The carcass is placed in an oven heated to two hundred degrees. If it’s small, 50 minutes is enough, if it’s large, the fried chicken with garlic will be obtained after a little more than an hour. Do not be afraid that a pungent odor will scare away consumers: only a slightly audible aroma will remain during the processing. But everyone will like the taste.
Oven baked chicken with onions
Another garlic recipe, but very original. For him, the bird should be cut in half, again rubbed with pepper and salt, stuffed under the skin a plate of garlic (about three cloves), greased with mayonnaise from all sides and sprinkled with chopped fresh or dry parsley. Four red onions should be cut into half rings, add salt and mix with mayonnaise. Now the assembly begins, as a result of which wonderful chicken will be fried in the oven. On the oven sheet, greased or covered with foil, half the onion half rings are laid out. On top is a chicken, and on it is the second part of the onion. If the carcass weighs no more than a kilogram, for cooking it will take about an hour with a temperature of 180 degrees. A plump chicken will stay in the oven longer. To make sure that the bird is ready, it must be pierced with a fork: if the juice does not flow out reddish, but transparent - you can call home to the table.
Swiss chickens with honey mushrooms
Mushrooms are a wonderful accompaniment for any meat. As for the bird, especially the young chicken, fried chickens with honey mushrooms are best. For a recipe from Switzerland, two small chickens require a quarter kilogram of mushrooms. First, a piece of bacon fat for 150 grams (can be replaced with bacon) is crumbled into cubes and fried in a pan until fat is melted. Two chopped onions and whole (if not too large) mushrooms are allowed in until fully cooked. Gutted chickens, grated with pepper and salt, are grilled in a separate frying pan - a whole carcass. When they become rosy and will not bleed when pierced, they are pulled out and cut lengthwise into two parts. Two glasses of white table wine and a glass of low-fat sour cream pour into the juice remaining from the birds. The contents are boiled for several minutes. Honey mushrooms are placed inside the chicken halves, the dish is filled with sauce - and the hungry are invited to the table.
Gourmet: Mandarin Sauce
It doesn't have to be fried chickens! You can bake them. The most delicious thing to do is almost in Chinese. A pound of mandarin per kilogram of chicken is taken, peeled from the skin, which is laid aside. The slices are placed in a blender and turn into a porridge, from which juice is squeezed using gauze. A marinade is prepared from a half glass of this juice: a couple of spoons of olive oil, a spoon of wine vinegar are poured into it, salt, pepper and torn thyme leaves are poured. The chicken is coated with the resulting marinade and set aside for an hour. It is advisable to turn the carcass during the pickling process for evenness. Then the bird is wrapped in foil, poured with a glass of marinade and sent to the oven for forty minutes. In parallel, the icing is prepared: a tangerine chopped peel and two branches of thyme are introduced into the remaining juice, the liquid is boiled three times, the solid components are removed and a couple of spoons of honey are poured. After five minutes, the chickens are poured with icing and baked for about 10 minutes. Beautiful and tasty dish is ready!
Chicken, Garlic, Lemon and Herbs
Here, too, the whole secret in the marinade. It is made from the juice of one lemon, rosemary, thyme, black pepper and salt. A chicken with tied legs is dipped into such a mixture so that it is coated on all sides. Half of the chopped onion is laid out along the bottom of the mold, a carcass is placed on it and doused with the remnants of the marinade mixed with olive oil. For an hour and a quarter the form is placed in the oven. Somewhere in the middle of the measured time, the fried chickens turn over, pour in a half glass of chicken stock and chopped walnuts with 6 cloves of garlic are laid (to crumble it is a matter of taste). Do not be afraid to get a stewed version. While the carcass is in the oven, the liquid will evaporate, and the chickens will be well cooked, but remain juicy.