Fried chicken in a frying pan

Delicious, with an appetizing crust, juicy, tender! Fried chicken in a frying pan turns out to be unusually juicy due to pre-marinating. The composition of the marinade you can change at will. Serve the chicken with any side dish or salad of fresh vegetables.

Julia M.

Recipe author

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Composition / ingredients

servings:

Chicken (I have a whole carcass. I cut it into 4 parts, removing the wings. It is convenient to fry chicken in such large chunks.)

1.8

Oregano fresh

Lemons

Garlic

Olive oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 16 g

Fats 56 % 20 g

Carbohydrates 0 % 0 g

250 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to fry a chicken in a frying pan? You can use any part of the chicken for frying. I have a whole carcass. I cut it into 4 parts, removing the wings. It is convenient to fry chicken in such large chunks. Fragrant, spicy herb - oregano, is good with many dishes. Young, healthy leaves are very rich in essential oils and vitamins. Instead of fresh herbs, you can use dried seasoning.
Step 2:
Finely chop the oregano leaves and put them in a small bowl to prepare the marinade. Squeeze the juice out of the lemon and add it to the bowl. Then pour in the olive oil. Add garlic, passed through a press and a little salt with ground pepper. Mix all the ingredients together.
Step 3:
Rinse the chicken in running water and dry it to remove excess moisture. Then put it in a bag and pour the resulting marinade. Stir so that the marinade is evenly distributed throughout the chicken. Leave the chicken to marinate for 12-20 hours in the refrigerator. Stir it periodically.
Step 4:
For frying, take a comfortable, deep frying pan with high sides so that splashes do not fly when frying. Preheat it to a hot state and lay out the marinated chicken. Fry it on high heat on both sides for 5-6 minutes.
Step 5:
During frying, it will begin to brown. Then make the fire smaller and leave the chicken to fry on a low heat for another 30-40 minutes. Periodically, it must be turned over so that it is fried most evenly. It is not necessary to cover it with a lid, otherwise it will start stewing, and not frying, and then there will not be such an appetizing crust on it.
Step 6:
When frying, focus on your stove. The finished chicken will turn golden brown. If you pierce it with a knife, then a light juice should appear from it. If the juice is pink, then it's not ready yet!
Step 7:
Put the finished fried chicken on a platter and serve it to the table! Have a nice treat!

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.

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.