Composition / ingredients
Step-by-step cooking
Step 1:
How to make a chicken drumstick in a frying pan with a crispy crust? Prepare the necessary ingredients. You can take a chicken in any form - shins, thighs, breast or wings. I'm going to cook chicken drumsticks. The most important thing is that the chicken is fresh and has a light pink skin, without plaque. And it was dry and clean. Choose a chilled chicken. If it has already been frozen, then the finished dish risks becoming dry and stiff.
Step 2:
To give the finished dish a piquant taste and aroma, the chicken must be marinated for a short time. To prepare the marinade, take a bowl convenient for pickling. Pour soy sauce into it and add to it a little salt, dried basil and ground black pepper. Mix everything together. When soy sauce is used in the marinade, be careful with the addition of salt, as it itself gives the dish salt.
Step 3:
In the resulting marinade, fold the chicken drumsticks and roll them so that the marinade covers them from all sides. Cover the bowl with a lid or cling film and leave to stand for 1 hour at room temperature. If cooking is planned in a few hours, then you can put the chicken in the refrigerator for marinating.
Step 4:
Before frying, put the shins on a paper towel and blot them well from excess moisture. If the chicken is wet, then when laying out on the pan there will be splashes of hot oil and when frying, all this moisture will interfere with the formation of a fried crust.
Step 5:
Heat the frying pan to a hot state and pour a little vegetable oil on it. Put the chicken drumsticks in the hot oil. Fry them on high heat on both sides for a couple of minutes. During this time, a crust forms on the chicken. Outside, the meat, as it were, will be sealed and will retain all the juices inside the piece.
Step 6:
After the formation of a golden crust, make the fire smaller and continue frying for another 10 minutes on each side. In order for the crust to be preserved, it is not necessary to cover it with a lid.
Step 7:
Serve the finished chicken hot. You can add any side dish or fresh vegetables. Bon appetit!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
