How to cook fried chicken breasts

Some housewives do not really like to serve as an independent dish fried chicken breasts, because, in their opinion, this meat is tasteless and harsh. However, it is not! Chicken fillet can be very tasty and flavorful if it is cooked correctly. And cooking recipes for chicken breasts will help you with this.

The recipe given in this article is very simple. The result is a very tasty, juicy and delicate dish. So, we need: 1 medium-sized chicken breast, half a lemon, spices and vegetable oil. The meat is separated from the bones, then cut into small portions (it should be about 4 pcs.). Fibers in chicken breasts are located in different directions. It is very important to cut the fillets across the fibers, so that the pieces do not end up being rigid. Then generously sprinkle the meat with lemon juice, salt and let stand for 10-15 minutes. We will heat vegetable oil in a frying pan, quickly fry the fillet on medium heat until it is ready.

How to check if fried chicken breasts are ready? And it's very simple - lightly press the spatula into a piece, and if the syphonic is not allocated - it's ready! It is worth noting that fried chicken breasts are cooked very quickly, with a maximum of five minutes on each side. Naturally, the cooking time depends on the amount of meat in the frying pan, its thickness and the intensity of frying. Therefore, when preparing, focus on the state of lightly browned meat. If it is heavily roasted to a brownish crust, then the fillet will turn out to be very hard, dry and tasteless.

You can ask, why add lemon juice during cooking and can it be replaced with vinegar? The fact is that lemon juice permeates meat, and during frying, when combined with oil, a viscous film is formed. This is a kind of protective shell, which prevents the chicken juice from flowing. Thus, fried chicken breasts are soft, juicy, with a pleasant aroma. This secret cooking I found in recipes of Greek cuisine.

In addition, lemon juice is a kind of disinfectant. After all, in a hot climate, the risk that meat or seafood will be spoiled is much higher. Therefore, it is used in almost all dishes of Mediterranean cuisine - and to give juiciness and softening of meat, and to saturate with fresh notes of lettuce, and to prepare various sauces for seafood and so on. On the basis of lemon juice, you can prepare a sauce for chicken breasts, adding into it spicy herbs and a little white pepper. After experimenting, I was pleasantly surprised.

By the same recipe you can cook veal, turkey or river fish. The usual table vinegar to use I do not recommend. It has a specific smell and will not give such an effect as lemon juice.

If the chicken fillet is old or has been frozen, then making it juicy will be difficult. And if you cook fresh meat, then everything will be fine!

Fried chicken breasts, marinated in lemon juice - a very simple and tasty dish. Try it and you will like it!