Golden-Crusted Chicken Pan-Fried to Perfection

Very beautiful, very tasty, very easy, very inexpensive! Fried chicken with a golden crust in a frying pan is relatively easy to prepare. You will need a large frying pan to accommodate the whole bird. Itʼs kind of like chicken tabak, but with different spices that you choose to suit your taste.
cook time: 1h
Ava Prescott
Golden-Crusted Chicken Pan-Fried to Perfection

Nutrition Facts (per serving)

258
Calories
21g
Fat
1g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Garlic 5 clove
Salt to taste
Ground black pepper to taste
Vegetable oil 2 tbsp
Dry spices (for poultry) to taste
Chicken (whole) 1 kg

Recipe instructions

Step 1

Step 1
How to fry chicken with a golden crust in a frying pan? Very simple. To do this, we need the chicken itself to be small in size and weighing no more than 1.2 kg and a minimum of spices. In principle, you can generally get by with just salt and pepper. But I recommend adding another chicken spice mixture.

Step 2

Step 2
Wash the chicken and dry it. Cut the carcass lengthwise along the line of the breastbone and flatten it with your hands, giving it a flatter appearance.

Step 3

Step 3
Then cover the carcass with a bag or cling film and beat the chicken with the flat side of a mallet or a special hammer without teeth over the entire surface, especially in the area of the bones. You cannot beat the bird with the cloves of the hammer, as the cloves will severely damage the skin of the chicken. We need to crush the bones and make the chicken as flat as possible so that its entire surface touches the bottom of the pan in which it will be fried.

Step 4

Step 4
Sprinkle the chicken on all sides with chicken spices (or a special mixture for tabaka chicken) and ground black pepper. When using a prepared spice mixture, be sure to read the ingredients on the package. Often such mixtures already contain salt and pepper, take this into account, otherwise you risk oversalting and peppering the dish.

Step 5

Step 5
Peel the garlic and pass through a press or grate on a fine grater.

Step 6

Step 6
Mix minced garlic with salt, a pinch of pepper and poultry mixture. Pour in 1 tsp. vegetable oil.

Step 7

Step 7
Grind everything with a pestle in a mortar or a regular spoon.

Step 8

Step 8
Rub the carcass thoroughly with the resulting aromatic mixture on all sides.

Step 9

Step 9
Heat vegetable oil in a frying pan. The frying pan should be of such a diameter that the flattened carcass fits in it entirely. Place the chicken, back side up, in the pan.

Step 10

Step 10
Cover the bird with a plate with a diameter smaller than the frying pan. Place a weight on top of the plate, for example, a jar of water. Fry over medium heat for about 15-20 minutes.

Step 11

Step 11
Then turn the carcass over onto its back.

Step 12

Step 12
Return the plate with the load and fry for another 15 minutes until golden brown. It is important to ensure that the bird does not burn and that all protruding parts fit snugly to the bottom of the pan. This usually concerns the drumsticks — they are the worst cooked and remain pale, while the rest of the carcass is covered with a golden brown crust.

Step 13

Step 13
Once the back is nicely browned, turn the chicken back over and cook until cooked through, about 10 minutes.

Step 14

Step 14
Transfer the finished chicken to a plate and serve with any side dish. Bon appetit!

Additional rubrics

Related recipes