Composition / ingredients
Step-by-step cooking
Step 1:
How to fry chicken breasts with mayonnaise in a frying pan? Prepare all the necessary ingredients. According to this recipe, you can cook not only chicken breasts, but also thighs. You can use any spices that are available or that you like better in combination with chicken. I took only black pepper.
Step 2:
Rinse the chicken under running water. If the breasts are not cut, remove the skin and remove the bones. They can be used in another dish, for example, to cook broth. Cut the fillet into portions, the size of half a palm and 1-1.5 cm thick. Wipe the resulting pieces with a paper towel so that there is no moisture left and there are fewer splashes when frying.
Step 3:
Make the marinade. To do this, mix mayonnaise, soy sauce and ketchup in a deep bowl. Peel, rinse and chop the garlic, passing it through a garlic chopper or grating it on a fine grater. Add it to the marinade and mix everything until smooth. Try it and, if necessary, add salt.
Step 4:
Pour the marinade over the chicken fillet and mix so that each piece is well soaked. Leave to marinate at room temperature for at least 20 minutes. The longer the fillet is marinated, the tastier it will turn out.
Step 5:
Take a frying pan with a thick bottom with a diameter of about 22 cm. Heat a frying pan with vegetable oil over medium heat and lay out the chicken pieces. Increase the heat and fry until golden brown on one side.
Step 6:
Then flip the fillet to the other side and fry for 2 minutes, then turn down the heat and fry for another 3 minutes. Fry until lightly browned. If you overexpose the breasts in a frying pan, they will become dry and the dish will be spoiled.
Step 7:
If all the breasts don't fit, repeat steps 5 and 6 again with the remaining pieces. If there are a lot of fried marinade remnants in the pan, it needs to be removed. Otherwise, they will burn and give the meat a bitter taste. You can remove it with several layers of paper towels or just wash the pan and wipe it dry.
Serve chicken breasts for lunch or dinner with any side dish. In addition, they can be used to make delicious sandwiches for breakfast and snacks.
Both soy sauce, mayonnaise, and ketchup have a rather salty taste. Therefore, I do not add salt to the marinade at all, look to your taste.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
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.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast - 113 kcal/100g
- Ketchup - 93 kcal/100g
