Breaded chicken breast in a frying pan recipes. Frying chicken fillet in breadcrumbs

Squeeze the juice out of half an orange. Be sure to strain it to remove excess bitter white pulp and seeds. Add soy sauce. Grind the garlic here - it’s better to press the cloves through a garlic press. This way its aroma will spread evenly throughout all pieces of chicken fillet.

Rinse the meat in cold water and wipe with a napkin. Cut into pieces - they should not be thick. Add ground pepper. Add a little salt - literally a pinch. After all, soy sauce for pickling already has a pronounced salty taste.

Pour the juice and garlic sauce mixture over the chicken pieces. Leave for about half an hour. Just cover the plate with a lid or bag. The chicken will marinate perfectly and will be super soft after frying.

Take a thick plastic bag. Mix wheat flour and breadcrumbs in it.

Place the pieces of meat from the marinade in a bag. There is no need to pour in excess liquid - it will only get in the way. You can even place the chicken in a sieve to allow the marinade to drain.

Tie the bag and shake it well. All pieces should be covered with breading. This method is very convenient and saves on breading. After all, if you roll each piece, much more flour and breadcrumbs will be needed. This means you will have to add more oil when frying, because the breading absorbs it well.

Heat sunflower oil in a frying pan. Throw a sprig of rosemary into it. Place breaded chicken pieces into this mixture. Do not touch the fillet until a crisp crust appears on the underside. Then turn it over. Fry again until golden brown. Place the finished pieces on a plate. And then, if you wish, remove excess fat - pat the chicken dry with a paper towel or napkin. It will absorb the oil. Breaded chicken in a frying pan cooks quickly and can be served as an appetizer. Prepare tomato or sour cream sauce for it, as well as homemade pickles.

↑ Chicken fillet breaded with chips

If you have already tried chicken fillet in breadcrumbs, we suggest you diversify this dish. Potato chips for coating fried chicken are a great solution for a crunchy snack. There is no point in making the chips yourself for this recipe, although you can do that too. But store-bought chips are quite affordable and also contain spices, which makes the snack tastier. In addition, you can buy chips with any flavor - cheese, cream or onion.

Ingredients:

Chicken fillet – 0.7 kg;
Table mustard – 1 tsp;
Ground pepper - to taste;
Salt - to taste;
Potato chips – 150 g;
Wheat flour – 2 tbsp. l.;
Chicken egg (small) – 1 pc.;
Sunflower oil – 3-4 tbsp. l.;
Sour cream - for sauce;
Sweet bell pepper – 1 pc.

Preparation:

Rinse chicken fillet in cold water. Cut into small pieces.
Mix table mustard with ground pepper, salt and a drop of sunflower oil. Pour this mixture into the meat and stir thoroughly. Each piece should be coated with the spicy mixture. Let the meat marinate for 20-30 minutes.
Drain all liquid – juice and oil – from the meat. Roll the pieces in flour. It should cover them in an even layer.
In another bowl, beat the egg.
Chop potato chips. There are two options for this. Place the chips in a bag and roll with a rolling pin. Or place in a blender bowl and grind into fine crumbs.
Heat a frying pan with oil over moderate heat.
Now take one piece of meat at a time from the flour, dip it in the egg and then coat it in the chip crumbs. Place immediately into the frying pan.
Cook the pieces until they are all golden brown. And then put it on a plate.
For the sauce, use bell pepper. It’s better to have half of a multi-colored one – yellow and green. You can also add red - sweet or hot. Rinse the fruit. Remove seeds and stem.
Chop the pepper smaller and mix with sour cream. Season with salt to taste. The sauce for the fried chicken pieces is ready. Serve it with an appetizer.

Breaded chicken in a frying pan [how to cook] – step-by-step recipe with photos

Servings: 2 servings
Cooking time: 30 minutes

Print recipe

Breaded chicken in a frying pan [how to cook]

And from this recipe you will learn how to cook crispy and at the same time juicy breaded chicken! This dish will be a great addition to your lunch or dinner!

Ingredients

Chicken fillet – 500 g
Eggs – 1 piece
Breadcrumbs – 120 g
Salt, pepper, spices - to taste
Vegetable oil – 120 mg

Step-by-step cooking process at home

Prepare everything you need.

Break the egg into a cup, add a pinch of salt and beat with a fork until smooth.
Pour breadcrumbs into a dry cup, add a teaspoon of salt and ½ teaspoon of pepper mixture.
Wash the chicken fillet, dry it with a paper towel and cut it into plates 1-1.5 cm thick.
To make it easier to cut the fillet, do not defrost it until the very end; while the pan is heating up, the chicken will have time to melt completely.
Dip the chicken pieces in the egg, then roll in breadcrumbs and place in a heated frying pan. Fry the chicken on both sides for 2-3 minutes until golden brown.
To prevent the crackers that fall off the chicken from starting to burn and smoke, make sure that the oil always covers the bottom of the pan with a thin layer.
The end result should be crispy pieces with juicy chicken inside!
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↑ Chicken breast breaded with corn flakes

Chicken fillet pieces in corn flakes are soft. And the breading itself is a little crispy. The perfect accompaniment to fried chicken is a creamy garlic sauce. In the recipe it is prepared on the basis of sour cream alone. But it can be diluted to taste with mayonnaise.

Ingredients:

Chicken fillet – 2-3 pcs.;
Egg yolk – 1 pc.;
Mayonnaise – 2 tbsp. l.;
Light beer – 1 tsp;
Corn flakes (not sweet) – 150 g;
Wheat flour – 1 tbsp. l.;
Salt - to taste;
Spices - to taste;
Sunflower oil - for frying;
Sour cream - for sauce;
Garlic – 2-3 cloves.

Preparation:

After washing, dry the fillets. Cut into pieces.
In a bowl, combine egg yolk, mayonnaise, beer, salt and spices. Beer can be replaced with any alcohol - vodka, unsweetened liqueur, whiskey or wine. This secret ingredient gives the finished fillet an extraordinary crispness.
Add chicken pieces to the yolk mixture. Stir.
Place unsweetened cornflakes in another bowl. Grind them using a masher or blender. It’s better to keep it smaller – almost to a powder. Add wheat flour and mix.
Heat the frying pan well. Pour liquid oil into it. Take one piece of meat at a time with your hand or tongs, dip it into the breading and place it on the hot surface of the pan.
Fry the pieces until they are golden brown and appetizing.
Prepare the sauce for the chicken. Grind the garlic cloves in a special press. Mix with sour cream and salt and to taste. Serve the mixture in a gravy boat over the fried chicken.

Breaded chicken breast: several tempting recipes

Poultry fillet is a dietary and affordable meat. However, many view him with disapproval. Firstly, the breast usually turns out a little dry. Secondly, it does not have a strong taste. So people prefer the more harmful, but juicier legs. And only because they don’t know how tender breaded chicken breast can be! Try to overcome your mistrust and prejudice and prepare a dish according to one of our recipes. You will see that fillet can be not only healthy, but also very tasty.

To make breaded chicken breast extremely soft, it should be marinated for a short time. And the easiest way to do this is in kefir. For 700 grams of meat you only need a glass of dairy product. The breast is cut lengthwise into three strips, lightly beaten (preferably with a wooden mallet or rolling pin, and even through polyethylene), poured with salted kefir and set aside. Half an hour is enough, but if you have time, wait longer. Flour is poured into one plate, breading into another, and two eggs are lightly beaten in a bowl. A piece of chicken is dipped in flour, then in lezon, and finally breaded in breadcrumbs. Frying in a frying pan is carried out very quickly, in fact, for a minute on each side, so that only the crust sets. Then the breaded chicken breast is laid out on a baking sheet and into the oven for about ten minutes. Very juicy and incredibly tasty!

This recipe does not require soaking the chicken; it will already be tender thanks to the cheese. Any hard variety will do, although some housewives recommend tilsiter. For a third of a kilo of breast, a 50-gram piece is enough. The chopped strips of meat are salted, the cheese is grated and combined with two spoons of crackers (there should be noticeably less of them than cheese crumbs). Flour is poured into another bowl (two heaped spoons), and an egg is beaten in the third. First, the meat is dredged in flour, then dipped in egg, and then pressed onto the cheese on both sides. Chicken breast breaded with cheese is fried for three minutes on each side. If it doesn’t turn over, you have to wait a little: it means you were in a hurry with the turn over. Eat immediately!

Here again, marinating is recommended. For half a kilo of chicken, take and combine an egg, a full spoon of good, thick tomato paste, as much water and salt as you see fit. The fillet is cut parallel to the table into flat plates, dipped well in the marinade and left for at least half an hour. If you plan to cook tomorrow, put it in the cold.

Half a glass of nuts – never roasted! – crushed not too finely and mixed with a third of a glass of flour. The marinated chicken is rolled in the resulting breading and left for a short time so that it sticks better. Before placing the breaded chicken breast in the frying pan, shake it lightly to sprinkle off any excess nuts. The first side takes three minutes to brown, the reverse side takes two minutes. And you definitely need to eat right away.

Find out how delicious breaded chicken breast is: recipes with photos will surely tempt you and help you cope with your culinary task. Good luck with your experiments!

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↑ Corn-breaded chicken fillet

The recipe uses kefir to marinate white chicken meat. Take kefir that is not too sour (you can use biokefir or even unsweetened liquid yogurt) without any additives. It gently softens the pieces and does not disturb the soft taste of the finished snack.

Ingredients:

Chicken fillet – 0.7 kg;
Kefir – 100 g;
Lemon – 0.5 pcs.;
Salt - to taste;
Corn flour - 2-3 tbsp. l.;
Wheat flour – 1 tbsp. l.;
Sunflower oil - for frying.

Preparation:

Rinse and chop the chicken meat. The pieces should not be too thick - about 2 cm thick.
Squeeze lemon juice into a small container. Strain out the pulp and grains.
Add kefir to the lemon. Place the chopped fillet into this mixture. Stir. Cover with a bag and leave for half an hour.
Separately mix corn flour with wheat flour.
Place the chicken fillet in a sieve to drain off excess juice and kefir. This is necessary, otherwise the breading will not lie evenly.
Place the meat into the flour mixture and stir.
Immediately heat the oil in a frying pan. Fry the chicken until golden brown over moderate heat. The pan should not be covered with a lid. If the pieces start to burn, it is better to reduce the heat. If you have an air fryer at home, use it to prepare the appetizer. Just don't use a grill pan. The breading will not cook evenly, and the meat may remain slightly damp.
You can serve corn-breaded chicken fillet as a main dish with a side dish of vegetables. Or as a snack.

No egg

Required Products:

half a kilogram of chicken fillet;

ground black pepper;

half a teaspoon of salt;

vegetable oil;

breadcrumbs.

How to do:

Cut the breast into pieces approximately 1 cm thick. Season with pepper and salt on all sides, pound lightly.

Roll chicken fillet in breadcrumbs.

Heat a frying pan with oil and place the meat on it.

Fry for three minutes, then turn over, cover, reduce heat and cook for another eight minutes.

Transfer the finished chicken fillet in breadcrumbs from the frying pan to a plate with a paper towel to remove excess fat.

↑ Chicken fillet in nut breading

Meat pieces breaded with nuts are original and interesting in taste. Certain nuts add a special flavor. Walnuts give a slight bitterness, peanuts give a delicate oiliness. And if you use cashews for breading, a slightly sweet note will appear.

Ingredients:

Chicken white meat – 0.7 kg;
Dry white wine – 2-3 tbsp. l.;
Mustard powder - on the tip of a knife;
Salt - to taste;
Nuts – 80 g;
Wheat flour – 2-3 tbsp. l. (without slide);
Sunflower oil – 2 tbsp. l.;
Butter – 1 tsp.

Preparation:

Rinse white meat. Cut into portions. Place on a towel and blot slightly.
In a bowl, mix dry white wine with dry mustard. Add a spoonful of sunflower oil.
Combine marinade with chicken pieces. Leave for 20-30 minutes on the table.
In the meantime, get on with the nuts. Choose them according to your taste - peanuts, walnuts or any others. Rinse in a container of water and place on a paper towel. Dry and fry the nuts in a dry frying pan until golden brown. Now the dark skin will begin to peel off. Then leave the nuts on a plate and peel off any remaining skin.
Grind clean white toasted nuts into fine crumbs.
Mix the nuts with flour - this will be the breading.
Place chicken pieces from marinade into breading mixture. Stir.
In a frying pan, combine sunflower and butter. Heat up. Arrange the chicken pieces. Fry first on one side, then on the other. You want the fillet to be golden brown.
Serve the finished pieces with fresh herbs. For example, use lettuce leaves or herbs. Bon appetit!

Previously, we cooked chicken legs in batter in a frying pan.

Chicken fillet with ham and cheese

You can also fry stuffed chicken fillet in breading. Let's prepare this dish with ham and cheese.

2 chicken breast fillets;
1 egg;
30 gr. cheese;
2 thin slices of ham;
flour for breading;
breadcrumbs;
salt, black pepper;
vegetable oil for frying.

Wash the chicken breast fillet and dry it well. Then cut each piece in half lengthwise, but not all the way. Our fillet can now be opened like a book. Unfold the cut fillet and beat it a little on all sides. There is no need to be very zealous; it is important that the fillet is not damaged. Salt the fillet and sprinkle with pepper.

Place a slice of ham and a slice of cheese on half of the unfolded fillet, cover the filling on top with the other half of the fillet and secure the fillet with toothpicks. It turns out to be a “pocket” with filling inside.

Beat the egg with a pinch of salt. Take two plates, pour breadcrumbs into one and flour into the other. Roll the prepared stuffed fillets successively in flour, egg and breadcrumbs.

Fry the prepared semi-finished products in a frying pan with a small amount of vegetable oil. You need to fry over heat, slightly below average, for about 7-8 minutes on one side. Before serving, do not forget to remove toothpicks from the fried breaded fillet.

Cooked in oatmeal breading

If you're trying to eat healthy, you might like oatmeal breading for your chicken.

400 gr. chicken breast;
100 ml kefir;
1 tablespoon Italian herbs seasoning;
1 teaspoon sweet paprika;
100 gr. oatmeal;
salt, ground allspice;
vegetable oil for frying.

Wash the chicken fillet and dry it. Cut lengthwise into narrow pieces. Place in a bowl, add salt and pepper, mix well. Then pour in kefir. The liquid should completely cover the fillet pieces. Cover the bowl with the marinated fillet and place in the refrigerator for at least 1 hour. You can marinate the fillet in the evening and fry it in the morning.

Advice! If you are a follower of a healthy diet, then you can not fry the fillets in a frying pan, but bake them in the oven.

Grind oatmeal in a blender or coffee grinder. It is not necessary to grind them into flour; it is better if tangible grains remain. Mix the ground flakes with dry aromatic herbs and ground paprika.

Roll the fillet pieces in the prepared breading and fry in a frying pan in a small amount of vegetable oil until cooked.

Breaded fillet

Now let's look at a recipe for chicken in breadcrumbs in a frying pan with the addition of mustard marinade. This option is considered one of the most successful, since you can feel the balance in the taste. Just imagine a delicious crispy crust, soft and tender chicken meat and a spicy mustard marinade with a drop of honey. To prepare this dish you will need: