To chicken, fried in a pan turned out juicy and browned, the whole slice and crisp - you need to know a few useful life hacking.
Burn!
Tips, secrets and life hacking delicious fried chicken
The secret №1 - marinade and spices
We all know that chicken meat is very grateful to the seasoning. Virtually any spices, herbs and aromatic herbs combined with the bird.
The marinade may be varied to obtain the desired taste from tender and creamy to acute and astringent.
Important! Most marinades for chicken - mayonnaise, sour cream, soy sauce, mustard, honey, turmeric, vegetable oil and butter with a different set of spices.
Poultry meat is marinated very quickly. Suffice it to 15 minutes, so it has had time to be fed with the taste and aroma of spices.
But if to hold the chicken in the marinade a few hours or even overnight, the result is delicious.
The secret №2 - Tableware
We fried chicken main beautiful crust. And to get it will need the right utensils.
Therefore, need frying pan or saucepan with a non-stick coating.
A good option - the old Soviet iron pan. But because of its unsightly appearance, and great weight, she did not like the housewife.
In a frying pan, grill, too bad it turns out to fry chicken.
Important!
If you plan to fry a bird with a crust and tasty sauce, then cook it should be in a deep bowl.
When required chicken fry, such as garlic or onions, it should choose the pan with low flanges. Otherwise it will not get hot, and stewing.
Frying must be smooth inside, no scratches, otherwise the meat will burn and peel off the crust.
The secret №3 - Time
To retain moisture tender chicken meat, it is recommended to check the readiness of the pieces and pinpoint the cooking time.
Important!
Chicken fillet fried for 20 minutes at 10 on each side.
Breast and thighs are ready in 30 minutes, and the wings missing 25 minutes of cooking.
Chops poultry roast for 5 minutes on each side.
Do not get involved in a hot, try to get a rich crust, so like any meat, chicken is easy to dry up or bring to a state of "ember".
The secret №4 - Salt
Chicken can not add salt during cooking in a frying pan.
To the meat has turned moderately salty and crispy crust - it needs salt for 10-15 minutes before cooking.
The secret №5 - Crust
Yes, again and again we come back to the most important in fried chicken - crust.
To get a golden, crispy skin, do not cover the pan lid during frying.
Constantly flip the pieces of chicken, too, not worth it. I fry a piece of chicken on one side, and only then it can be flipped to the other.
That's all the secrets.
Bon Appetit!
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