Fried chicken in a frying pan

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to fry 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 pieces. An aromatic, spicy herb - oregano, good with many dishes. Young, healthy leaves are very rich in essential oils and vitamins. You can use dried herbs instead of fresh herbs.

2. STEP 2

   

   Finely chop the oregano leaves and place in a small bowl to prepare the marinade. Squeeze the juice out of the lemon and add it to the bowl. Next add olive oil. Add garlic, passed through a press and a little salt and ground pepper. Mix all ingredients together.

3. STEP 3

   

   Rinse the chicken under running water and pat dry to remove excess moisture. Then put it in a bag and fill it with the resulting marinade. Stir to distribute the marinade evenly throughout the chicken. Leave the chicken to marinate for 12-20 hours in the refrigerator. Stir it periodically.

4. STEP 4

   

   For frying, take a comfortable, deep frying pan with high sides so that there are no splashes when frying. Heat it until hot and add the marinated chicken. Fry it over high heat on both sides for 5-6 minutes.

5. STEP 5

   

   It will begin to brown during frying. Then reduce the heat and leave the chicken to fry over low heat for another 30-40 minutes. It needs to be turned over periodically so that it cooks more evenly. There is no need to cover it with a lid, otherwise it will begin to stew rather than fry and then it will not have such an appetizing crust.

6. STEP 6

   

   When frying, use your stove as a guide. The finished chicken will be golden brown. If you pierce it with a knife, then light juice should appear from it. If the juice is pink, then it's not ready yet!

7. STEP 7

   

   Transfer the finished fried chicken to a plate and serve! Enjoy your meal!

Comments on the recipe

LidaLidochka

23.09.2023

4.8

Great recipe, thanks! There is another way to cook chicken in a frying pan with the addition of starch.

tatyanochka2022

23.09.2023

4.9

Made pan-fried chicken for dinner. It turned out soft with an appetizing golden brown crust, just the way I like it! I pre-marinated the meat for 1.5 hours. I replaced the lemon in the marinade with citric acid, garlic with onions, oregano with parsley and basil, and olive oil with vegetable oil. I added a little more dried red pepper, breaking off a little from the pod. I took a whole onion for the marinade. I fried the onions along with the meat, then removed them from the pan, as they quickly fried and could burn. Despite the fact that the chicken spent very little time in the marinade, the meat turned out very tasty, with a piquant sourness! The recipe is wonderful! I will definitely cook chicken using it again! Thank you very much!

Corason

23.09.2023

4.8

Made an amazing dinner of chicken legs. I marinated the chicken, rinsed and dried, in lemon juice, rosemary instead of oregano, garlic, salt and pepper. I left it to marinate for a short time. I fried it in odorless oil over low heat on both sides, turning it over so as not to overheat the chicken. The smell came out crazy while frying. I cooked it according to the author’s recommendation without a lid so that the chicken would not turn out stewed. Served with mashed potatoes for dinner. Fried chicken in a frying pan is incredibly flavorful and appetizing. The chicken meat is soft and juicy on the inside, and has a gorgeous crispy crust on the outside. Lemon juice, rosemary, and garlic were ideal for chicken meat. These aromas only enriched the legs. It's hard to tear yourself away from such deliciousness. Wonderful recipe! Many thanks to the author 😊

Accident

23.09.2023

4.6

I took not only the legs, but also the thighs and legs cut into pieces, and the breasts too. I did everything according to the recipe, as written. Here's what I got. I think it's very cool! The chicken fried very well! Yes, and I took the spices for it in prefabricated bags “for chicken”.