Fried chicken with golden crust in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to fry a chicken with a golden crust in a frying pan? Very simple. To do this, we need the chicken itself of a small size and weighing no more than 1.2 kg and a minimum of spices. In principle, you can generally do with only salt and pepper. But I advise you to add another spice mixture for the chicken.

2. Step 2:

   

   Wash the chicken, dry it. Cut the carcass along the line of the breastbone and spread it out with your hands, giving it a flatter appearance.

3. Step 3:

   

   Then cover the carcass with a bag or cling film 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:

   

   Sprinkle the chicken with chicken spices (or a special mixture for tobacco chicken) and ground black pepper on 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:

   

   Peel the garlic and pass it through a press or grate it on a fine grater.

6. Step 6:

   

   Mix the crushed garlic with salt, a pinch of pepper and poultry mixture. Pour in 1 tsp vegetable oil.

7. Step 7:

   

   Rub everything with a pestle in a mortar or an ordinary spoon.

9. Step 8:

   

   Thoroughly rub the carcass with the resulting fragrant mixture on all sides.

10. Step 9:

    

    Heat the vegetable oil in a frying pan. The frying pan should be of such a diameter that the flattened carcass fits in it entirely. Put the chicken in the pan with the back up.

11. Step 10:

    

    Cover the bird on top with a plate with a diameter smaller than a frying pan. Put a load on top of the plate, for example, a jar of water. Fry on medium heat for about 15-20 minutes.

12. Step 11:

    

    Then turn the carcass over on its back.

13. Step 12:

    

    Return the plate with the load and fry for another 15 minutes until a golden brown crust appears. It is important to make sure that the bird does not burn and that all the protruding parts fit snugly to the bottom of the pan. This usually applies to the shins - they are fried the worst and remain pale, while the rest of the carcass is covered with a golden crust.

14. Step 13:

    

    When the back is well browned, turn the chicken back up again and fry until tender for about 10 minutes.

15. Step 14:

    

    Transfer the finished chicken to a dish and serve it to the table with any side dish. Bon appetit!