Composition / ingredients
Step-by-step cooking
Step 1:
How to fry chicken with onions in a frying pan? For frying, both a whole chicken, cut into pieces, and its individual parts are suitable. I have a ham. I divided them into thighs and shins. Wash and dry the pieces well so that the chicken is fried, and not cooked because of the liquid.
Step 2:
Put the chicken meat in a deep bowl, sprinkle it with salt and mix thoroughly.
Step 3:
Pour refined vegetable oil into a dry frying pan and warm it well. Do not rush to put the chicken, the pan should be hot, then you will get a ruddy crust. Put the meat skin down and fry it on high heat for 10 minutes on one side until a golden crust forms.
Step 4:
After 10 minutes, turn the meat over and fry for another 10 minutes, do not reduce the heat. This will "seal" the juice inside, which will make the chicken soft and juicy.
Step 5:
While the chicken is frying, peel and cut the onion into half rings.
Step 6:
After 20 minutes from the beginning of frying the chicken, pour the onion to it and add seasonings: I took a special seasoning "for chicken", which contains many ingredients, you can take "curry" in its pure form. Also, if desired, you can additionally add dried or fresh garlic. I didn't add it, because it was already in my seasoning.
Step 7:
Mix everything well, turn the chicken meat over several times so that it rolls in the seasoning from all sides. Reduce the heat to moderate, cover the pan with a lid and fry the chicken for another 10 minutes.
Step 8:
After 10 minutes, turn the meat over again, also stir the onion so that it does not burn. Cover the pan again with a lid and fry the chicken over the same moderate heat for another 10 minutes until cooked. Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking. Serve the finished chicken immediately, hot. Enjoy your meal!
This dish is perfect for lunch. You can serve any side dish to it: mashed potatoes, pasta, vermicelli, rice, buckwheat, various cereals, etc. It will be very tasty in combination with a salad of fresh vegetables. I liked the taste of hams fried according to this recipe with soy sauce — it is ideal for such dishes. You can also use sour cream sauce or ketchup.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken read in article about proper defrosting of products .
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken leg - 185 kcal/100g
