Breast fillet is considered dietary meat, it is the leanest part of chicken, so it is recommended for dieters. And it is for the same reason that it often turns out to be dry in a pan, since it is delicious to cook chicken breast in a pan and keep its juiciness only by stewing it in some kind of sauce, and even with vegetables or mushrooms. But what if you want fried? How to 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 the breaded chicken breast.
The breading will consist of three ingredients: flour, eggs and bread crumbs. And my task is to tell you how to use them and how to fry, so that the fur coat on the chicken fillet stays in place and does not slip, which happens to inexperienced cooks.
Ingredients:
- chicken fillet - 2 pieces;
- salt - 1 tsp;
- flour - 2 tablespoons;
- egg - 1pc;
- bread crumbs - 3 tablespoons;
- sunflower oil - 1/4 cup.
How to deliciously fry chicken breast in a pan
- From two halves of a chicken breast, four chops will turn out - which, in principle, our chicken will eventually turn into. 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 from all sides and beat off. To prevent splashes from scattering around the kitchen, cover the meat with a plastic bag. We beat off slightly, without fanaticism, first on one side, then on the other.
- We will continue to feed her. As I already wrote, breading requires flour, eggs and crackers. Pour the loose ingredients individually into flat plates, and break the egg into a not very deep and wide plate, shake slightly with a fork.
- Now we act in this order: roll in flour on all sides.
- Let's dip it into 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 when 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.
- In the meantime, pour sunflower oil into a frying pan, heat it well over high heat, then reduce the heat and put the chops.
- Fry on the first side for 3 minutes and turn over. Regulate the heat, it is important that the crust grasps, turns brown, 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 more confidence, 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 cooked meat out of the skillet, let it rest for 5 minutes and serve with any suitable side dish and 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 up the sunflower oil, put 1 small clove of garlic, cut into thin slices, and a sprig of rosemary in it, and take them out before putting the chicken, you will get a very fragrant oil and, of course, chicken.
Grate hard cheese into breadcrumbs. Literally 1 tablespoon is enough. The crust on the meat will become more interesting.
Prepare a creamy cheese sauce for the chicken: heat 10% cream in a saucepan (do not boil!), Remove from heat, break 1 egg into hot cream, whisk quickly and quickly, add 2 tablespoons of grated cheese, add a pinch of nutmeg and serve to the chicken breast. Well suited and. Delicious? Delicious!
It is highly valued by all nutritionists in the world due to the fact that it contains a lot of protein and almost the entire collection of B vitamins, however, from the point of view of taste, it has a noticeable disadvantage - dryness. Many cope with this problem by abundantly seasoning it with oil and fatty sauces, but at the same time the overall health of the dish tends to zero. How to cook a juicy chicken breast that won't get a lump in your throat?
Minimum calories
For people who strictly follow the diet and cannot afford breading and cheese, and boiled breast is terribly boring for them at the same time, 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 beans / curry paste / adjika, etc. - to taste;
- salt, pepper - to taste.
Divide the chicken fillet into portions, beat off, spread with spices on each side, leave for 5 minutes. Heat a pan with a thick bottom (non-stick or ceramic coating, in extreme cases - good old cast iron), lay out the fillets, salt and pepper directly in the pan, cook for 3-5 minutes on each side over medium heat. Don't worry, the meat won't burn, and you'll always know how to whip up a juicy chicken breast without harming your waist and health.
What if the soul requires cutlets?
Give them to her! But with reservations. Despite the fact that chicken breast is dry on its own, it turns out great when combined with other juicy and light foods. For example, chicken cutlets with the addition of cabbage:
- minced chicken breast - 300 grams;
- onion - 1 pc.;
- cabbage stewed in its own juice - 300 grams;
- bread crumbs or bran for greater health - 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. All! This recipe for juicy chicken breasts is elementary, but the taste will surely delight you.
How to fry chicken breasts so that they are tender and flavorful and not dry?
Very tender, juicy and tasty breast meat. Fries quickly.
Recipe 1. Fried chicken breast 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 portions (you get 4 pieces, you can 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 grain. The fibers in the breast are located in different directions - therefore, be careful, watch 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 grunt), salt. Let stand for 5-10 minutes;
- heat the oil in a frying pan (approx. 1 cm layer). Quickly fry the breasts over medium heat - as soon as it is browned on one side, turn the barrel over to the other and fry again until browned;
- check readiness - lightly press with a spatula on a piece of meat - if it does not bleed - done.
Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum - 5) on each side.
Of course, frying time can depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on the pleasant browning of the chicken meat (frying until brown and charred is completely useless: it will dry out - you will not bite)).
Why do you need lemon juice when frying breast
Lemon juice permeates 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. The first time I tried this option for preparing chicken breasts in Greece. And I was amazed at their taste - if I didn’t know what I ordered, I would never have guessed that this delicious, juicy meat is our traditionally dried chicken breast (white, tasteless chicken meat). I was just stunned by surprise.
Then I ate fried breasts in Cyprus - the same amazingly juicy and tasty. Only over time it dawned on me that the matter was in lemon juice, which the inhabitants of southern countries use in almost all dishes: to soften and juicate meat, and to acidify and saturate salads with fresh notes, and in desserts, and for sauce for seafood, and for kebabs, which, at first, are very salty, but if you pour them, they are deliciously tasty, right.
Recipe 2. How to fry chicken breast with paprika
When I answer the question of what is better to cook with chicken breast, everyone is surprised at the answer. I say - just fry and serve with some kind of sauce. Do you also think that fried breast will definitely be dry? Then let's fry it together and you will be convinced that properly fried chicken breast is very juicy and tasty.
- 1 chicken breast
- paprika slices
- red hot ground pepper,
- dried herbs and roots of celery and parsley,
- ground coriander,
- salt,
- some chicken fat and vegetable oil.
Bring the breast to room temperature in advance. If the chicken is frozen, first defrost it in the refrigerator, then on the table. Rinse, dry with a 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. Rub the breasts generously with spices mixed with a couple of drops of vegetable oil. Salt a little.
Warm up a thick-walled pan well, melt a little chicken fat on it, take out the cracklings. Leave the pan over high heat.
Put each piece of breast into the pan. Do not stack fillets on top of each other, only side by side, and, preferably, not tightly.
We do not cover with a lid, only with a splitter for splashing. We do not reduce the fire. So we have everything squirt and fried for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry for the same amount of time on the other side. If necessary, then turn on the side that did not touch the pan and turn off the heat. Even after this, do not cover with a lid, do not remove from the pan until it cools a little, in the meantime you can make a 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 for a festive table. Cream will add juiciness and delicate taste to the meat, 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 glass of cream
- 1 tablespoon curry powder
- 6 cloves of garlic
- 1 tablespoon olive oil
- vegetable oil for frying
1. Combine cream and olive oil. Whisk the mixture lightly.
2. Place the chicken breasts in the cream and refrigerate for 2 hours.
3. Garlic must be peeled and passed through a press. Combine the curry and garlic.
4. Dry the chicken breasts slightly with paper towels. Rub the meat with the curry powder and garlic mixture and season with salt to taste.
5. Fry the prepared chicken breasts in a well-heated skillet in boiling oil for 5-7 minutes.
6. Ready breasts should be cooled, cut in portions and served with herbs and vegetables.
Recipe 4. How to fry a 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, dry and cut into slices about 1 cm thick.
Season the chicken pieces with salt and pepper.
Peel, wash, chop the garlic and add to the chicken breast. Stir and let the chicken stand and marinate.
Beat 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. Put on a hot skillet.
First fry the chicken on one side until golden brown ...
... then turn over and fry on the other side. When the chicken has a golden brown crust on both sides, reduce the heat and hold it under a closed lid so that the chicken breast is well done.
Strule (struul) - a dish of German cuisine, which is rolls of unleavened dough, oiled with butter, or with any filling. Typically, the strules are steamed or boiled in broth. But this recipe for strulei with chicken, carrots and onions differs in that the dish is formed in the form of a pie and is cooked in the oven. It is simply impossible to pass by such an appetizing food!
You definitely won't buy such a sausage in a store - it turns out so juicy and aromatic. Making homemade chicken sausage can be very simple and quick.
chicken breast, Chicken thighs, pork lard, garlic, salt, ground black pepper, water, guts, salt, bay leaf, black peppercorns
A delicious chicken salad, festively decorated in the form of a bouquet of flowers, will always be relevant for a solemn feast. Chicken salad is not only beautiful, but tasty and healthy. All the ingredients are perfectly selected in it. Even mint leaves decorating the salad give it freshness and special charm.
chicken breast, carrot, sour apple, eggs, walnut, garlic, mayonnaise, salt, ground black pepper, olives, fresh mint, cabbage
This recipe's stuffed potatoes can be served as a hot snack or as a main course. Cheese, chicken breast, bell peppers and spices give the 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
Recipe for a delicious and hearty salad with chicken and celery! The original dressing of yoghurt, mustard and honey gives the salad a special taste.
chicken fillet, stalked celery, Peking cabbage, lettuce, vegetable oil, yogurt, mayonnaise, lemon juice, vinegar, mustard, honey, salt, ground black pepper
Layered salad "Shlyapka" interesting in its design, which presents an ideal combination of products loved by many: chicken fillet, cheese, champignons. It is tender, satisfying and delicious. Such a salad with chicken, mushrooms and cheese will definitely not go unnoticed by your guests!
chicken fillet, fresh champignons, hard cheese, chicken egg, onion, mayonnaise, salt, carrot, green onion
Puff salad "White" - cold appetizer, which includes chicken, rice, beans, radish and eggs. As you understand, all the ingredients are light colors, which is why the salad has such a simple name. The recipe for puff chicken salad will fit perfectly into the holiday menu. Guests will remember the delicate taste of this chicken salad 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. The delicate creamy taste of the soup will be a great alternative to the soups already available in the assortment. And funny cheese balls will attract children not only to the process of eating, but also to 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
Salad with chicken, iceberg salad 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 curd 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, tangerine, cottage cheese, garlic, sesame seeds, mayonnaise, white bread, olive oil ...
What kind of pancakes are not baked! Probably, as many housewives, there are so many recipes for making pancakes: with milk, with kefir, with water ... Try to cook wonderful pancakes with beer, and then stuff them with chicken filling, breaded in breadcrumbs and fry until golden brown. Tasty - words cannot convey!
flour, beer, eggs, sour cream, sugar, salt, chicken fillet, eggs, butter, salt, ground black pepper, spices, eggs, milk, bread crumbs, vegetable oil
The aroma of chicken breast baked with vegetables will make the whole family gather at the table! Baked chicken breast in bacon turns out to be very tender and juicy, with a pleasant "smoked" aftertaste. Ruddy healthy vegetables are a great side dish.
chicken breast, carrots, celery root, garlic, bacon, butter, olive oil, thyme (thyme, Bogorodskaya grass), salt, ground black pepper
The chicken breast fillet prepared according to this recipe turns out to be juicy and incredibly tasty. First, chicken meat is fried and then stewed in a creamy sauce with mushrooms. This sauce will become a wonderful gravy to the side dish with which you will serve chicken!
How to fry chicken breasts so that they are tender and flavorful and not dry?
Very tender, juicy and tasty breast meat. Fries quickly.
- Chicken breast - 1 pc.;
- Lemon - 0.5 pcs.;
- Salt;
- Vegetable oil for frying
- separate the meat from the bone. Cut into portions (you get 4 pieces, you can 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 grain. The fibers in the breast are located in different directions - therefore, 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 grunt), salt. Let stand for 5-10 minutes;
- heat the oil in a frying pan (approx. 1 cm layer). Quickly fry the breasts over medium heat - as soon as it is browned on one side, turn the barrel over to the other and fry again until browned;
- check readiness - lightly press with a spatula on a piece of meat - if it does not bleed - done.
Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum - 5) on each side.
Of course, frying time can depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on the pleasant browning of the chicken meat (frying until brown and charred is completely useless: it will dry out - you will not bite)).
Why do you need lemon juice when frying breast
Lemon juice permeates 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. The first time I tried this option for preparing 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 delicious, juicy meat is our traditionally dried chicken breast (white, tasteless chicken meat). I was just stunned by surprise.
Then I ate fried breasts in Cyprus - the same 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: for softening and juiciness of meat, and for acidifying and saturating salads with fresh notes, and in desserts, and for sauce for seafood, and for kebabs, which, at first, are very salty, but if you pour them, they are deliciously tasty, right.
Recipe 2. How to fry chicken breast with paprika
When I answer the question of what is better to cook with chicken breast, everyone is surprised at the answer. I say - just fry and serve with some kind of sauce. Do you also think that fried breast will definitely be dry? Then let's fry it together and you will be convinced that properly fried chicken breast is very juicy and tasty.
- 1 chicken breast
- paprika slices
- red hot ground pepper,
- dried herbs and roots of celery and parsley,
- ground coriander,
- salt,
- some chicken fat and vegetable oil.
Bring the breast to room temperature in advance. If the chicken is frozen, first defrost it in the refrigerator, then on the table. Rinse, dry with a 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. Rub the breasts generously with spices mixed with a couple of drops of vegetable oil. Salt a little.
Warm up a thick-walled pan well, melt a little chicken fat on it, take out the cracklings. Leave the pan over high heat.
Put each piece of breast into the pan. Do not stack fillets on top of each other, only side by side, and, preferably, not tightly.
We do not cover with a lid, only with a splitter for splashing. We do not reduce the fire. So we have everything squirt and fried for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry for the same amount of time on the other side. If necessary, then turn on the side that did not touch the pan and turn off the heat. Even after this, do not cover with a lid, do not remove from the pan until it cools a little, in the meantime you can make a 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 for a festive table. Cream will add juiciness and delicate taste to the meat, 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 glass of cream
- 1 tablespoon curry powder
- 6 cloves of garlic
- 1 tablespoon olive oil
- vegetable oil for frying
1. Combine cream and olive oil. Whisk the mixture lightly.
2. Place the chicken breasts in the cream and refrigerate for 2 hours.
3. Garlic must be peeled and passed through a press. Combine the curry and garlic.
4. Dry the chicken breasts slightly with paper towels. Rub the meat with the curry powder and garlic mixture and season with salt to taste.
5. Fry the prepared chicken breasts in a well-heated skillet in boiling oil for 5-7 minutes.
6. Ready breasts should be cooled, cut in portions and served with herbs and vegetables.
Recipe 4. How to fry a 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, dry and cut into slices about 1 cm thick.
Season the chicken pieces with salt and pepper.
Peel, wash, chop the garlic and add to the chicken breast. Stir and let the chicken stand and marinate.
Beat 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 the beaten eggs, dip well ...
And then roll well in flour. Put on a hot skillet.
First fry the chicken on one side until golden brown ...
Then turn over and fry on the other side. When the chicken has a golden brown crust on both sides, reduce the heat and hold it under a closed lid so that the chicken breast is well done.
The 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;
- ⇒ olives. oil - only 4 tablespoons. spoons (2 for marinade, and 2 for frying);
- ⇒ paprika powder - to taste;
- ⇒ black the hammer. pepper - to taste;
- ⇒ salt - to taste;
- ⇒ breadcrumbs.
1. 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 chicken breasts with this marinade and put them in the refrigerator for two hours.
3. After two hours, remove the chicken breasts from the marinade and roll them in breadcrumbs.
4. Heat a frying pan with two tablespoons of olive oil, then fry the chicken breasts until golden brown.
5. Ready-made chicken breasts can be served with any sauce and garnished with lemon wedges.