Juicy chicken in the pan

Ingredients

• chicken meat – 0.5 kg
• mayonnaise – 2 tbsp
• salt – 0.5 tsp
• pepper – 0.25 tsp
• flour for coating – 0.5 glasses (125 ml)
• oil for frying – 0.5 glasses (125 ml)
• garlic – 4 cloves

Method

1. Step 1

   Salt - 0.5 tsp. Pepper – 0.25 tsp. Flour for breading – 0.5 tbsp. Oil for frying – 0.5 tbsp. Garlic – 4 cloves

   
2. Step 2

   How to fry chicken in a frying pan without it being dry? Every second housewife often asks this question. The secret to juicy chicken is the marinade and breading. So, everything in order!

   
3. Step 3

   Almost any chicken meat is suitable for this marinade. You can fry chicken fillet (breast), legs (boneless) and wings (it is worth dividing the wing in half).

   
4. Step 4

   I’ll tell you using the example of chicken legs (drumsticks). First, take out the bone. To do this, cut the skin around the bone and cut the meat along the bone - this will give you a more even piece. We take out the bone where necessary and cut it with a knife. There is no need to beat the meat - it will be perfectly fried without it and will remain juicy.

   
5. Step 5

   Salt and pepper the finished pieces, coat them with mayonnaise and put them in a container. Leave for 1 hour in the refrigerator. During this time, our meat will marinate and be ready for frying. But you can marinate overnight - the taste will not become worse.

   
6. Step 6

   We bread each piece in flour. Important!!! It is in flour, and not in breadcrumbs, that the meat remains juicy. Breadcrumb coating will result in dry and tough chicken.

7. Step 7

   Fry in a heated frying pan. There should be enough oil; the bottom of the pan should be covered with a layer of sunflower oil of about 7-8 mm. Fry on both sides until golden brown.

8. Step 8

   The finished pieces can be sprinkled with chopped garlic and herbs. Our chicken will taste better with soured cream!