Breast fillet is considered dietary meat, it is the leanest part of the chicken, so it is recommended for dieters. And it is precisely for this reason that it often turns out dry in a pan, since it is delicious to cook a chicken breast in a pan and keep its juiciness only by stewing it in some kind of sauce, and even with vegetables or mushrooms. Well, what if you want fried food? How do you get crispy chicken and keep the juice in it? Only by sealing it inside with a good layer of breading. So today we will fry breaded chicken breast.
The breading will consist of three ingredients: flour, eggs and breadcrumbs. And my task is to tell you how to use them and how to fry them so that the coat on the chicken fillet stays in place and does not slip, which happens to inexperienced chefs.
Ingredients:
- chicken fillet - 2 pieces;
- salt - 1 tsp;
- flour - 2 tablespoons;
- egg - 1 pc;
- breadcrumbs - 3 tablespoons;
- sunflower oil - 1/4 cup.
How delicious to fry chicken breast in a pan
- From the two halves of the chicken breast, you get four chops - which, in principle, our chicken will turn into in the end. It is better to cut the chicken in a slightly frozen state, cut each piece into two slices with a knife with a wide blade.
- Salt on all sides and beat off. To prevent splashes from flying around the kitchen, cover the meat with a plastic bag. We beat off lightly, without fanaticism, first on one side, then on the other.
- We'll pan it further. As I already wrote, for breading you need flour, eggs and crackers. Pour the bulk ingredients individually into flat plates, and break the egg into a not very deep and wide plate, shake lightly with a fork.
- Now we act in this order: roll on all sides in flour.
- Dip in the egg.
- Roll in breadcrumbs.
- We put our chops on a cutting board and leave them to lie down for 10 minutes. This is necessary so that the flour and crackers soften a little, swell and thicken, then during cooking in a pan they form a good crispy crust on the chicken breast that will not fall off, the meat juice will remain inside and it will definitely turn out delicious.
- Meanwhile, pour sunflower oil into a frying pan, heat it well over high heat, then reduce the fire and put the chops.
- Fry on the first side for 3 minutes and turn over. Regulate the heat, it is important that the crust grabs, browns, but does not burn. On the second side, 3 minutes is also enough. Chicken fillet cooks quickly and, in principle, it is already ready, but for greater certainty, you can still hold it for 2 minutes. But no more! Otherwise, all efforts to preserve juiciness will be in vain and you will dry it out.
- Put the finished meat from the pan, let it rest for 5 minutes and serve with any suitable side dish and a light vegetable salad.
Good appetite!
And from me a few more small tips on how you can cook such a chicken breast in a pan even tastier:
When you heat sunflower oil, put in it 1 small clove of garlic, cut into thin slices, and a sprig of rosemary, and before putting the chicken, take them out, you will get a very fragrant oil and, of course, chicken.
Grate hard cheese into bread crumbs. Just 1 tablespoon is enough. The crust on the meat will become more interesting.
Prepare cream cheese sauce for chicken: heat 10% cream in a saucepan (do not boil!), remove from heat, break 1 egg into hot cream, beat quickly with a whisk, pour 2 tablespoons of grated cheese, add a pinch of nutmeg and serve to the chicken breast. Well suited and. Yummy? Yummy!
It is highly valued by all nutritionists of the world due to the fact that it contains a lot of protein and almost the entire collection of B vitamins, however, in terms of taste, it has a noticeable minus - dryness. Many cope with this problem by generously seasoning it with oil and fatty sauces, but at the same time the overall usefulness of the dish tends to zero. How to cook a juicy chicken breast that will not become a lump in the throat?
Minimum calories
For people who strictly follow the diet and cannot afford breading and cheese, and at the same time they are terribly bored with boiled breast, there is a more loyal recipe in which breast and spices, and the pleasure of taste is no less.
You will need:
- chicken fillet - 500 grams;
- favorite dry spices / mustard grains / curry paste / adjika and other - to taste;
- salt, pepper - to taste.
Divide the chicken fillet into portions, beat off, spread spices on each side, leave for 5 minutes. Heat a heavy-bottomed frying pan (non-stick or ceramic coating, in extreme cases - good old cast iron), put the fillet, salt and pepper directly in the pan, cook for 3-5 minutes on each side over medium heat. Do not worry, the meat will not burn, and you will always know how to cook a juicy chicken breast in a hurry without harm to your waist and health.
What to do if the soul requires cutlets?
Give them to her! But with reservations. Despite the fact that the chicken breast is a bit dry on its own, in combination with other juicy and light products, it turns out great. For example, chicken cutlets with cabbage:
- minced chicken breast - 300 grams;
- onion - 1 pc.;
- cabbage stewed in its own juice - 300 grams;
- breadcrumbs or bran for greater usefulness - 2 tbsp. spoons;
- salt, pepper, spices - to taste.
Mix all the ingredients, put in the refrigerator for an hour, then form cutlets, roll in breadcrumbs, fry or bake. Everything! This recipe for juicy chicken breasts is elementary, but the taste will surely please you.
How to fry chicken breasts so that they are tender and fragrant, and not dry?
Very tender, juicy and tasty breast meat. Roasts quickly.
Recipe 1. Chicken breast fried with lemon juice: fast!
- Chicken breast - 1 pc.;
- Lemon - 0.5 pcs.;
- Salt;
- Vegetable oil for frying
- separate the meat from the bone. Cut into portioned pieces (you get 4 pieces, can be smaller). If the thickness of the pieces exceeds 2-2.5 cm, cut them lengthwise into flatter ones. It is important to cut the pieces across the fibers. The fibers in the breast are in different directions - so be careful, watch how the muscles go and cut them so that it does not turn out that the piece consists of long threads that are difficult to chew;
- sprinkle the breast meat with lemon juice (do not squeeze), salt. Let stand for 5-10 minutes;
- Heat the oil in a frying pan (a layer of 1 cm, approximately). Quickly fry the breasts over medium heat - as soon as browned on one side, turn over to the other barrel and fry again until browned;
- check readiness - lightly press a piece of meat with a spatula - if it does not bleed - it's ready.
Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum 5) on each side.
Of course, the frying time may depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on a pleasant browning of chicken meat (frying until brown and charring is completely useless: it dries out - you won’t bite)).
Why you need lemon juice when frying breast
Lemon juice soaks the breasts and, when combined with hot oil, forms a viscous veil - a protective layer on the surface of the meat that prevents the chicken juices from flowing out. Therefore, the breast is very tender, soft and juicy, with a joyful, fresh aroma. For the first time, I tried this cooking option for chicken breasts in Greece. And I was amazed by their taste - if I didn’t know what I ordered, I would never have guessed that this is delicious, juicy meat - our traditionally dried chicken breast (white, tasteless chicken meat). Just stunned by surprise.
Then she ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that it was about lemon juice, which the inhabitants of southern countries use in almost all dishes: both to soften and add juiciness to meat, and to acidify and saturate salads with fresh notes, and in desserts, and for seafood sauce, and for kebabs, which, at first, are very salty, but when you pour them, they are delicious and correct.
Recipe 2. How to fry chicken breast with paprika
When I answer the question of what is better to cook from chicken breast, everyone is surprised at the answer. I say - just fry and serve with any sauce. Do you also think that fried breast will be necessarily dryish? Then let's fry it together and you will see that properly fried chicken breast is very juicy and tasty.
- 1 chicken breast
- paprika pieces,
- red hot ground pepper,
- dried herbs and celery and parsley roots,
- ground coriander,
- salt,
- a little chicken fat and vegetable oil.
Bring the brisket to room temperature beforehand. If the chicken is frozen, first defrost in the refrigerator, then on the table. Rinse, dry with paper towel. We take out the bone from the breast, separating the fillet from it with a sharp knife.
We cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Salt quite a bit.
We warm up a thick-walled frying pan well, melt a little chicken fat on it, take out the cracklings. Leave the pan on a fairly high heat.
Place each piece of breast into the skillet. Do not stack the fillets on top of each other, only side by side, and preferably not tightly.
We do not cover with a lid, only with a spray divider. We do not put out the fire. So everything sizzles and fries for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry the same amount of time on the other side. If necessary, then turn to the side that did not touch the pan and turn off the heat. Even after that, do not cover with a lid, do not remove from the pan until it cools down a bit, in the meantime, you can do the side dish or sauce.
Recipe 3. How to fry chicken breast in cream
A very appetizing fried chicken breast will serve as a light dish as an everyday dish and to the festive table. Cream will give the meat juiciness and a delicate taste, while curry and garlic will make the dish fragrant and unforgettable. The dish can be served as a second hot dish, or as an appetizer.
- 4 chicken breasts
- 1 cup cream
- 1 tablespoon curry powder
- 6 garlic cloves
- 1 tablespoon olive oil
- vegetable oil for frying
1. Mix cream and olive oil. Lightly beat the resulting mixture.
2. Place chicken breasts in cream and refrigerate for 2 hours.
3. Garlic must be peeled and passed through a press. Mix garlic with curry.
4. Lightly dry the chicken breasts with paper towels. Rub the meat with the mixture of curry powder and garlic and season with salt to taste.
5. Fry the prepared chicken breasts in a well-heated pan in boiling oil for 5-7 minutes.
6. Ready breasts should be cooled, cut into portions and served with herbs and vegetables.
Recipe 4. How to fry chicken breast with an egg
- chicken breast - 1 pc.
- eggs - 1-2 pcs.
- flour - ½ cup
- garlic - 2-3 cloves
- salt, spices - to taste
- vegetable oil
Rinse the chicken breast, pat dry and cut into slices about 1 cm thick.
Salt and pepper the chicken pieces.
Peel the garlic, wash, chop and add to the chicken breast. Stir and let the chicken so stand and marinate.
Crack the eggs into a bowl, beat them with a whisk or fork.
Pour vegetable oil into a frying pan and heat it well. Dip each piece of chicken breast first into beaten eggs, dip well ...
... and then roll well in flour. Spread onto hot skillet.
Fry the chicken first on one side until golden brown ...
…then turn over and fry on the other side. When the chicken has a golden crust on both sides, reduce the heat and hold it under a closed lid so that the chicken breast is well fried.
Struli (struli) is a German cuisine dish, which is rolls of unleavened dough, smeared with butter, or with any filling. Usually the streaks are steamed or boiled in broth. But this recipe for chicken, carrot and onion strudel differs in that the dish is formed in the form of a pie and cooked in the oven. It is simply impossible to pass by such an appetizing dish!
You definitely won’t buy such a sausage in a store - it turns out so juicy and fragrant. Cooking homemade chicken sausage is very simple and fast.
chicken breast, chicken thighs, lard, garlic, salt, ground black pepper, water, intestines, salt, bay leaf, black peppercorns
A delicious salad with chicken, festively decorated in the form of a bouquet of flowers, will always be relevant for a festive feast. Chicken salad is not only beautiful, but tasty and healthy. It has all the perfect ingredients. Even the mint leaves decorating the salad give it freshness and a special charm.
chicken breast, carrot, sour apple, eggs, walnut, garlic, mayonnaise, salt, ground black pepper, olives, fresh mint, cabbage
Stuffed potatoes prepared according to this recipe can be served as a hot appetizer or as a main course. Cheese, chicken breast, sweet peppers and spices give stuffed potatoes a special aroma and bright taste.
potatoes, chicken fillet, onion, red bell pepper, cheese, salt, ground black pepper, nutmeg, garlic, vegetable oil, parsley, green onion
The recipe for a very tasty and satisfying salad with chicken and celery! A special taste of the salad is given by the original dressing of yogurt, mustard and honey.
chicken fillet, petiole celery, Beijing cabbage, lettuce, vegetable oil, yogurt, mayonnaise, lemon juice, vinegar, mustard, honey, salt, ground black pepper
An interesting in its design puff salad "Hat", which presents an ideal and beloved by many combination of products: chicken fillet, cheese, champignons. It's tender, savory and very tasty. Such a salad with chicken, mushrooms and cheese will definitely not go unnoticed by your guests!
chicken fillet, fresh mushrooms, hard cheese, chicken egg, onion, mayonnaise, salt, carrots, green onion
Layered salad "White" - a cold appetizer, which includes chicken meat, rice, beans, radish and eggs. As you understand, all the ingredients are light in color, which is why the salad has such a simple name. The recipe for puff salad with chicken will fit perfectly into the holiday menu. Guests will remember the delicate taste of this salad with chicken meat for a long time. Be sure to cook!
chicken fillet, white beans, rice, boiled rice, radish, eggs, green onion, mayonnaise, cream cheese, garlic, salt
Cheese soups are a great way to spice up your list of homemade first courses. Delicate creamy taste of the soup will be a great alternative to soups already available in the assortment. And funny cheese balls will attract children not only to the process of eating, but also cooking - after all, doing everything together is much more fun!
chicken fillet, potatoes, processed cheese, hard cheese, carrots, onions, pasta, eggs, wheat flour, salt, ground black pepper, green onions
Chicken salad with iceberg lettuce and croutons, prepared according to this recipe, is somewhat reminiscent of Caesar salad, but still different. This is a salad recipe with chicken breast, tangerines and cream cheese balls. The original salad dressing is prepared with tangerine juice. Try to prepare such a salad for the festive table, you will be fascinated by its taste!
chicken fillet, iceberg lettuce, red onion, red bell pepper, mandarin, curd cheese, garlic, sesame seeds, mayonnaise, white bread, olive oil...
What only pancakes are not baked! Probably, as many housewives, there are as many recipes for making pancakes: with milk, with kefir, with water ... Try to cook also wonderful pancakes with beer, and then stuff them with chicken filling, breaded in breadcrumbs and fry until golden brown. Delicious - beyond words!
flour, beer, eggs, sour cream, sugar, salt, chicken fillet, eggs, butter, salt, ground black pepper, spices, eggs, milk, breadcrumbs, vegetable oil
The aroma of chicken breast baked with vegetables will make the whole family gather at the table! Baked chicken breast in bacon is very tender and juicy, with a pleasant "smoked" flavor. Rosy healthy vegetables will be a great side dish.
chicken breast, carrot, celery root, garlic, bacon, butter, olive oil, thyme (thyme, Bogorodskaya herb), salt, ground black pepper
Chicken breast fillet prepared according to this recipe is juicy and incredibly tasty. First, chicken meat is fried, and then stewed in a creamy sauce with champignons. This sauce will make a great accompaniment to your chicken side dish!
How to fry chicken breasts so that they are tender and fragrant, and not dry?
Very tender, juicy and tasty breast meat. Roasts quickly.
- Chicken breast - 1 pc.;
- Lemon - 0.5 pcs.;
- Salt;
- Vegetable oil for frying
- separate the meat from the bone. Cut into portioned pieces (you get 4 pieces, can be smaller). If the thickness of the pieces exceeds 2-2.5 cm - cut them lengthwise into flatter ones. It is important to cut the pieces across the fibers. The fibers in the breast are in different directions - so be careful, watch how the muscles go and cut them so that it does not turn out that the piece consists of long threads that are difficult to chew;
- sprinkle the breast meat with lemon juice (do not squeeze), salt. Let stand for 5-10 minutes;
- Heat the oil in a frying pan (a layer of 1 cm, approximately). Quickly fry the breasts over medium heat - as soon as browned on one side, turn over to the other side and fry again until browned;
- check readiness - lightly press a piece of meat with a spatula - if it does not bleed - it's ready.
Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum 5) on each side.
Of course, the frying time may depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on a pleasant browning of chicken meat (frying until brown and charring is completely useless: it will dry out - you won’t bite)).
Why you need lemon juice when frying breast
Lemon juice saturates the breasts and, when combined with hot oil, forms a viscous veil - a protective layer on the surface of the meat, which prevents the chicken juices from flowing out. Therefore, the breast is very tender, soft and juicy, with a joyful, fresh aroma. For the first time, I tried this cooking option for chicken breasts in Greece. And I was amazed by their taste - if I didn’t know what I ordered, I would never have guessed that this is delicious, juicy meat - our traditionally dried chicken breast (white, tasteless chicken meat). Just stunned by surprise.
Then she ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that it was about lemon juice, which the inhabitants of southern countries use in almost all dishes: both to soften and add juiciness to meat, and to acidify and saturate salads with fresh notes, and in desserts, and for seafood sauce, and for kebabs, which, at first, are very salty, but after pouring - deliciously delicious, correct.
Recipe 2. How to fry chicken breast with paprika
When I answer the question of what is better to cook from chicken breast, everyone is surprised at the answer. I say - just fry and serve with any sauce. Do you also think that fried breast will be necessarily dryish? Then let's fry it together and you will see that properly fried chicken breast is very juicy and tasty.
- 1 chicken breast
- paprika pieces,
- red hot ground pepper,
- dried herbs and celery and parsley roots,
- ground coriander,
- salt,
- a little chicken fat and vegetable oil.
Bring the brisket to room temperature beforehand. If the chicken is frozen, first defrost in the refrigerator, then on the table. Rinse, dry with paper towel. We take out the bone from the breast, separating the fillet from it with a sharp knife.
We cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Salt quite a bit.
We warm up a thick-walled frying pan well, melt a little chicken fat on it, take out the cracklings. Leave the pan on a fairly high heat.
Place each piece of breast into the skillet. Do not stack the fillets on top of each other, only side by side, and preferably not tightly.
We do not cover with a lid, only with a spray divider. We do not put out the fire. So everything sizzles and fries for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry the same amount of time on the other side. If necessary, then turn to the side that did not touch the pan and turn off the heat. Even after that, do not cover with a lid, do not remove from the pan until it cools down a bit, in the meantime, you can do the side dish or sauce.
Recipe 3. How to fry chicken breast in cream
A very appetizing fried chicken breast will serve as a light dish as an everyday dish and to the festive table. Cream will give the meat juiciness and a delicate taste, while curry and garlic will make the dish fragrant and unforgettable. The dish can be served as a second hot dish, or as an appetizer.
- 4 chicken breasts
- 1 cup cream
- 1 tablespoon curry powder
- 6 garlic cloves
- 1 tablespoon olive oil
- vegetable oil for frying
1. Mix cream and olive oil. Lightly beat the resulting mixture.
2. Place chicken breasts in cream and refrigerate for 2 hours.
3. Garlic must be peeled and passed through a press. Mix garlic with curry.
4. Lightly dry the chicken breasts with paper towels. Rub the meat with the mixture of curry powder and garlic and season with salt to taste.
5. Fry the prepared chicken breasts in a well-heated pan in boiling oil for 5-7 minutes.
6. Ready breasts should be cooled, cut into portions and served with herbs and vegetables.
Recipe 4. How to fry chicken breast with an egg
- chicken breast - 1 pc.
- eggs - 1-2 pcs.
- flour - ½ cup
- garlic - 2-3 cloves
- salt, spices - to taste
- vegetable oil
Rinse the chicken breast, pat dry and cut into slices about 1 cm thick.
Salt and pepper the chicken pieces.
Peel the garlic, wash, chop and add to the chicken breast. Stir and let the chicken so stand and marinate.
Crack the eggs into a bowl, beat them with a whisk or fork.
Pour vegetable oil into a frying pan and heat it well. Dip each piece of chicken breast first into beaten eggs, dip well...
And then roll well in flour. Spread onto hot skillet.
Fry the chicken first on one side until golden...
Then turn over and fry on the other side. When the chicken has a golden crust on both sides, reduce the heat and hold it under a closed lid so that the chicken breast is well fried.
Fried chicken breast is ready!
Recipe 5. Tender chicken breasts marinated and then fried
- ⇒ chicken breasts - 800 gr.;
- ⇒ medium-sized lemon - 1 pc.;
- ⇒ oregano - 2 tsp. spoons;
- ⇒ Olive. oil - only 4 table. spoons (2 for marinade, and 2 for frying);
- ⇒ paprika powder - to taste;
- ⇒ black hammer. pepper - to taste;
- ⇒ salt - to taste;
- ⇒ Breadcrumbs.
1. We wash the chicken breasts with running cold water, then dry them and cut them in half.
2. Next, prepare the marinade. To do this, mix olive oil (2 tablespoons), oregano and paprika powder, then pepper and salt to taste. Pour the chicken breasts with this marinade and put in the refrigerator for two hours.
3. After two hours, take the chicken breasts out of the marinade and roll them in breadcrumbs.
4. We heat the pan with the addition of two tablespoons of olive oil to it, and then fry the chicken breasts until golden brown.
5. Ready-made chicken breasts can be served with any sauce and garnished with lemon wedges.