Of course, the easiest way is to fry any meat on the stove top heat. But, if for some reason it is not possible to use the burners, but you want to serve fried chicken, ruddy and thoroughly oiled, then the oven will do.
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Ingredients:
Chicken thighs - 4 pcs.
Garlic - 5 teeth.
Vegetable oil - 50 ml
Salt, black pepper - to taste
Dill - 50 g
Step by step recipe:
To cook fried chicken in the oven, take the items listed. Oil is lean refined, does not smoke and has a neutral aroma (preferably corn or sunflower). There should be a lot of garlic and hot peppers, as well as fresh herbs.
You will need two pans of different diameters and without plastic handles or other devices - we will fry the bird at a high temperature and under a press. If you do not ram with a large weight from above, the meat will bake, stew, but will not come out really fried. We use a known method suitable for tobacco / tapac chicken.
We cut the carcass in portions or halves, you can leave it whole, cut along the side of the abdomen and press down on the back (expand). Thighs (I took just them), chicken legs, different parts on the bone will also be delicious.
Sprinkle clean chicken with salt and ground black pepper. Rub the spices into each piece from all sides.
We transfer the meat to a wide frying pan or other refractory surface with vegetable oil already poured. Place the skin down.
Cover the chicken with a second smaller pan / mold. We install a large vessel with water for the cargo. All sorts of improvised devices are suitable here. It is important to press down on the pieces of meat to the fullest. We put in a hot oven and fry at 200 degrees until golden brown from the bottom side (about 10 minutes).
We carefully take out the structure, turn over the pieces. Cover with a press again and return to the oven. We continue to fry the chicken for the next 10-15 minutes at the same heat. After a while, pierce with a knife, the juice should be clear.
Sprinkle the finished fried and ruddy chicken with plenty of chopped herbs and garlic. Cover with foil, a lid or a smaller frying pan (already without load) and let it "rest" for the last 5-10 minutes.
Serve the oven-roasted chicken thighs hot, adding sauces and / or pickles.
Bon Appetit!
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