Chicken fried. The recipe for roast chicken with a photo

Once it became habitual to pay attention to dishes from the chicken. For some reason, all forgot about the chicken young. But the chicken is fried, not only that they are considered a delicacy, they also have more dietary and tender meat, even less than in an adult bird. Even the breasts, which are all blamed for dryness and insipidity, the chickens are soft and juicy. So it's time to run to the market for chicken chicks and cook something delicious.

Fried chicken in batter

Since the birds are small, it will take five to take them to a family of three. The dressed carcasses are well washed, cut along, folded into some vessel, sprinkled with a chopped onion and parsley, salt and pepper, sprinkled with the juice of one lemon and hidden in a refrigerator, covered with a plate or lid for a couple of hours, marinated. At this time you can cook a batter: a glass of flour is slowly diluted with a glass of well-warmed, but not boiling water, when homogeneity is reached, pour a spoonful of lean oil, add salt and season with sugar. After mixing, wait for the cooler to cool and gently combine with the whipped egg whites of the four eggs. While the claret is not fully used, a bowl with it should be placed in a container with very cold water - to avoid the settling of proteins.

Marinated chicks are wiped off, dipped in a mixture and put in a skillet with a lot of hot fat. As browned - noisy removed and shifted to a colander or a paper towel to stack excess fat. This recipe for roast chicken makes it possible to get very appetizing and juicy birds. If they are small, you can fry them whole, if already grown up - cut into pieces.

Fried in breadcrumbs

To start the carcass will have to cook. And you have to dive into boiling water. After straining, they are cut off, they are salted, panified in flour, dipped in an egg and crumbled in breadcrumbs. Fry birds on the frit system - in a lot of fat or oil, so you do not have to turn over. Fried chicken in a frying pan by this method appears as if in a shell, as a result of which it does not decrease in size and simply sprinkles with juice.

Mint chicken

The recipe is very good, but "long-playing". In advance it is necessary to mix one and a half teaspoons of salt and a half teaspoon. Ground black pepper. Under the skin of a washed and dried chicken, leaflets of mint are inserted; Several pieces can be put in the abdomen. On all sides the carcass rubs the mixture, tightly wrapped in a film and placed in the refrigerator for at least a day. Enough of courage and patience - endure longer. When the bird is salted, the oven warms up with an unscreened frying pan set in it. In it on the back is put a bird and put in the oven for half an hour. Then the chicken roasted in the oven turns over on the stomach and goes back for another twenty minutes. The result: a very soft and fragrant dish, from which those who sit at the table emit saliva.

Garlic version

Another interesting and easy recipe for roast chicken. A mixture of 6 crushed garlic cloves, fresh rosemary and oregano, two large spoons of olive oil, a teaspoon of salt and a half of black pepper are made. Half of the mass is distributed inside the abdomen, a quarter is folded under the skin, the remainder is smeared all the carcass from the outside. The legs of the bird are tangled. The carcass is placed in an oven heated to two hundred degrees. If it is small, it's enough for 50 minutes, if you get a big one - roasted chicken with garlic will turn out after a little more than an hour. Do not be afraid that a pungent smell will scare off the consumers: during processing there will be only a barely audible fragrance. But the taste is like everyone.

Chicken baked with onion in oven

Another garlic recipe, but very original. The bird for it should be cut in half, again rubbed with pepper and salt, podpigovat under the skin of a plate of garlic (somewhere three denticles), grease from all sides with mayonnaise and sprinkled with chopped fresh or dry parsley. Four red onions should be cut into half-roots, add salt and mix with mayonnaise. Now begins the assembly, which will result in wonderful chicken fried in the oven. On the oven sheet, greased or covered with foil, half of the onion semirings is laid out. On top is a chicken, and on it - the second part of the onion. If the carcass weighs no more than a kilogram, it will take about an hour with a temperature of 180 degrees for cooking. A well-fed chicken will stay in the oven longer. To make sure that the bird is ready, it must be pierced with a fork: if the juice flows not reddish, but transparent - you can call home to the table.

Swiss chicken with honey agarics

Mushrooms are a wonderful accompaniment for any meat. As for birds, especially chicken youngsters, chicken fried with mushrooms are best. For a recipe hailing from Switzerland on two small chickens will require a quarter kilogram of mushrooms. First a piece of bacon grams for 150 (can be replaced with fat) is crumbled in cubes and fried in a frying pan, until the fat is overturned. In it, two chopped onions and whole (if not too large) mushrooms are allowed to be fully cooked. In a separate frying pan roast gutted pepper and salt chicken - whole carcass. When they become rosy and will not bleed when piercing, they are pulled out and cut along into two parts. In the remaining juice from the birds, two glasses of white table wine and a glass of low-fat sour cream are poured in. The contents are cooked a few minutes. Inside the chicken halves put mushrooms, the dish is filled with sauce - and the hungry are invited to the table.

For gourmets: tangerine sauce

You do not have to be fried chicken! You can bake them. The most delicious is to do it almost in Chinese. Take a pound of mandarin per kilogram of chicken, cleaned from the skin, which is put aside. Lobules are laid in a blender and turn into a gruel, from which juice is squeezed with gauze. Half a glass of this juice is prepared marinade: it is poured into a couple of spoons of olive oil, a spoonful of wine vinegar, poured in salt, pepper and torn thyme leaves. The chicken is smeared with the resulting marinade and left for an hour. It is advisable to turn the carcass in the process of marinating for uniformity. Then the bird wrapped in foil, poured a glass marinade and sent to the oven for about forty minutes. In parallel, the glaze is prepared: the remaining juice is introduced tangerine sliced peel and two branches of thyme, the liquid is cooked three times, the solid components are removed and poured a couple of spoons of honey. After five minutes, the chickens are filled with chickens and baked for about 10 minutes. A beautiful and tasty dish is ready!

Chicken, garlic, lemon and herbs

Here, too, the whole secret is in the marinade. It is made from the juice of one lemon, rosemary, thyme, black pepper and salt. In such a mixture a chicken with tied legs is dipped, so that it is covered with it from all sides. Half of the chopped onion is laid out on the bottom of the mold, a carcass is placed on it and is poured with the remains of a marinade mixed with olive oil. For an hour and a quarter, the mold is placed in the oven. Somewhere in the middle of the measured time, the chicken turns fried, half a glass of chicken broth poured in and chopped walnuts with six cloves of garlic are laid (whether to crumble it is a matter of taste). Do not be afraid to get a stew option. While the carcass will be in the oven, the liquid evaporates, and the chickens are well fried, but will remain juicy.