Chicken fry: simple recipe

Fried chicken is an excellent addition to vegetable and cereal side dishes. This dish is prepared from chopped poultry meat and vegetables. Often, the roast is seasoned with tomato paste or sauces to get even a delicious gravy. Experienced cooks include a roast in the category of dishes with a low complexity, because cooking requires a minimum of experience and the easiest kitchen equipment. In most recipes, many components can be replaced with similar ones, which gives a lot of scope for creativity.

A simple dish of everyday cuisine

If you are thinking about what to cook with chicken fillet for the usual everyday menu, be sure to pay attention to the frying. Having spent quite a bit of time and energy, you will receive an excellent addition to cereal, mashed potatoes or macaroni dishes. Celebratory feast means something more spectacular, and for dinner with family after a hard day, roasting is an excellent option.

How to cut a chicken

The easiest way to use this dish is the breast or cut from the thigh meat. Fried chicken is prepared from small pieces without bones. If you are faced with the task of independently cutting the flesh from the carcass, first cut it into portions. Cut off the wings, then the shins. On the joint, separate the femurs from the pelvic. Turn the carcass over the back, cut 2 pieces of fillets along the keel bone. It makes no sense to separate the chicken by the spine, it is difficult and not at all necessary. You can leave the back and trim the breast with the humerus bone to make broths.

Fillet chop into pieces, from the thighs cut the meat along the bones and also cut. Try to keep all the pieces about the same size.

Delicious additions

Fried chicken will be more delicious, if you complement the tender taste of meat with vegetables. Traditionally, this dish is prepared with onions and carrots. But try adding a handful of chopped Bulgarian pepper - and the dish will play in a new way. Pepper will not only fill the juicy bits with the scents of summer, but also bring bright accents to the appearance of the dish. Excellent with chicken shallots and leeks, and parsnip, celery or ginger help to achieve unusual piquant notes. Of course, do not add rootlets in large quantities, just a small pinch.

Proportion of products

The dominant ingredient in this dish is meat. Half a kilo of chicken meat you need 1 onion, 2 peppers, a small carrot. If you grate vegetables on a grater, they will give all tastes to the gravy. And cut into bars fry, remaining succulent.

Fried chicken is cooked in a small amount of butter. Especially if you use your hips. You will need about 3 tablespoons of fat. If you plan to make sauce, add half a cup of broth and 2 tablespoons of tomato paste.

Cooking and serving to the table

Before you cook the fried chicken, cut all the foods and heat the frying pan with butter. Fry the vegetables almost until they are ready and transfer them to a bowl, trying to leave the oil in a frying pan. On a high fire, fry the chicken without covering it with a lid. When it is ready, return the vegetables and add the broth with the tomato paste dissolved in it. Cover and simmer for a few minutes.

Serve this dish hot, having spread in portions over the garnish, so that the flowing sauce impregnates it.