Tobacco chicken in a frying pan with a crispy crust

Step-by-step cooking

1. Step 1:

   

   How to fry tobacco chicken with a crispy crust? First, prepare all the necessary ingredients according to the list. Take a chicken that is not very large, weighing 1-1.3 kg. In addition to salt and pepper, I took another 1/2 tsp of spices for tobacco chicken.

2. Step 2:

   

   Wash and dry the chicken. Cut along the line of the breastbone and flatten, pressing with your hands.

3. Step 3:

   

   Then cover the carcass with a bag or food wrap and beat the chicken with the flat side of the hammer or with a special hammer without teeth all over the surface, especially in the area of the bones. With the teeth of the hammer, the bird cannot be beaten off, since the teeth will greatly damage the skin of the chicken. We also need to crush the bones and make the chicken as flat as possible so that its entire surface touches the bottom of the frying pan in which it will be fried.

4. Step 4:

   

   Rub the chicken with spices from all sides. When using a ready-made spice mixture, be sure to read the composition on the package. Often, salt and pepper are already present in such mixtures, keep this in mind, otherwise you risk over-salting and peppering the dish.

5. Step 5:

   

   Heat the vegetable oil in a frying pan. Place the chicken back down and fry for 5-7 minutes on high heat until golden brown. If there is a lid from the frying pan, it is better to fry under it so that the oil does not spray.

6. Step 6:

   

   Then turn the bird over and fry for 5-7 minutes as well.

7. Step 7:

   

   Then reduce the heat to a small one, put the oppression on top of the bird (for example, a plate and a jar of water on it) and fry until cooked for about 20 minutes. During this time, you can once again turn the chicken over on its back so that the meat is properly fried.

8. Step 8:

   

   While the chicken is frying, prepare the sauce. You can replace tomato paste with sliced tomatoes in their own juice, or just grate fresh tomatoes on a fine grater. You can replace the dry adjika with a pasty one or, if desired, do not add it at all.

10. Step 9:

    

    Wash the cilantro, shake off the moisture and chop finely. The larger the bundle, the tastier and more fragrant the sauce will be.

11. Step 10:

    

    Put the chopped herbs in a bowl and add the garlic passed through the press. Add the suneli hops, adjika and pepper.

12. Step 11:

    

    Rub everything thoroughly with a pestle or spoon so that the coriander will let the juice out.

13. Step 12:

    

    Add tomato paste and water. Depending on your preferences, you can make the sauce thicker or thinner. I got a fairly thick, but flowing sauce.

14. Step 13:

    

    At the end, pour in the apple cider vinegar, taste the sauce and add salt if necessary. Stir the sauce and let it brew for 15-20 minutes.

15. Step 14:

    

    Transfer the finished chicken to a dish with the back up and rub with a piece of butter.

16. Step 15:

    

    Immediately serve the tobacco chicken with a fragrant sauce to the table. Enjoy your meal!