Juicy chicken breasts in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to fry juicy chicken breasts in a frying pan? It is better to take a chicken breast fillet, as I often do, but you can also have a breast with a bone. Chilled is better than frozen. You can cut the breasts out of the chicken carcass. All my spices and seasonings are dried, but if desired, you can use fresh dill and garlic. Any vegetable oil: from olive to corn, but it must necessarily be refined oil, in order to avoid its burning.

2. Step 2:

   

   I cut out the breast of a whole chicken. If you did the same, it is advisable to remove the bones and skin from the breast. But don't throw away these parts. Bones are perfect for cooking broths, and crispy chips can be made from the skin.

3. Step 3:

   

   Cut lengthwise into 2-3 pieces. Of course, you will cut into 2 or 3 parts depends on the size of the chicken, but make sure that the pieces are not too thin, otherwise the breast will not be juicy, but on the contrary dry.

4. Step 4:

   

   Wash and dry the chicken pieces. Lightly beat them off with a hammer on one side. Just a little, don't overdo it!

5. Step 5:

   

   Do not salt the chicken before frying. Salt draws the liquid out of meat and fish, and if they are salted at the very beginning, then they will be dry in the finished dish. Add salt at the very end of cooking. Sprinkle with paprika. Do not spare paprika: it does not have a pronounced taste, but it will give brightness to the finished dish.

7. Step 6:

   

   Pepper, sprinkle with garlic powder and dried dill. Leave it literally for 5 minutes so that the meat has time to soak in spices.

8. Step 7:

   

   Heat the vegetable oil well in a frying pan, lay out the breasts, fry for 5-7 minutes on each side over low heat. If you have a grill pan or a frying pan with a non-stick coating, then it is quite possible to fry the breasts without using oil, which is certainly more useful.

9. Step 8:

   

   The breasts may have to be turned over a couple of times. At the very end, add salt to the fried breasts, reduce the heat to minimum and cover with a lid. Leave for 7 minutes, then remove from heat.

10. Step 9:

    

    Fried breasts cooked according to this recipe turn out to be very juicy and tender, which, in principle, is rare for this part of the chicken. For many housewives, it is often a little dry. Serve the breasts immediately while they are hot. Bon appetit!