The chicken chips in the oven and in a pan: the best recipes for the festive table. How to cook delicious juicy chicken chicken in batter, with cheese and tomatoes, breading crackers, in egg and flour, with mushrooms, onions, pineapple, potatoes: recipes

Chicken chops are a delicate taste, and an extraordinary simple dish. We offer you recipes for such chops.

The chicken chicken can become a real stick - helped out for any housewife, because it is very quickly prepared and has an amazingly delicate and juicy taste. But the case lies not only in the fillet itself. It must be correctly divided, processed and prepared according to a good recipe. Let's look at popular recipes.

How to cut chicken fillet into chop?

How you cut the meat as you cut a big responsibility - this is the initial factor of delicious chopping. And not only juiciness depends on the cut, but also the degree and even the speed of the roasting. Let's move on immediately to the main thing.

IMPORTANT: meat for chopping from chicken (and not only) is cut across, and not along the fibers!

To be easier to remember, consider what the cut is reflected in:

• if you cut across, then the meat will turn out to be softer, and it will be easier to chew
• the meat will be fried faster and better. That is, thermal processing will take place much better
• it is also worth highlighting that then the meat is more juicy
• if you cut along the fibers, then the chips will turn out to be long and thin, but they will not work well. This method is suitable if you are going to make meat rolls
• and also, everyone is familiar when the meat focuses in his teeth after eating is the result of cutting meat along the fibers. But this nuance concerns precisely the file part of the chicken

A few more rules for cutting meat should be remembered:

• It is better to choose fresh meat, if you decide to get it out of the freezer, then defrost only naturally at room temperature.

Important: in no case do not defrost the meat in the microwave or under a stream of hot water. From this, not only taste qualities are lost, but also the useful value of meat disappears.

• Before proceeding with the cut, leave the meat “rest” for 15 minutes on the board. This is necessary so that the juices are evenly distributed throughout the piece. Then the chops themselves will come out juicier.
• Remove the sebaceous parts and film. If this cannot be done or it does not come out completely, then the meat should be thrown in this place. So it does not pull the chopping in the process of cooking and it will be easier to chew.
• The thickness of each piece should be approximately 1 cm, maximum - 1.5. The fact is that the chop will increase at two times (if you cut it across the fibers). And she will stretch like a web. Then you get the optimal thickness of the most chop.
• If you want to make them more massive, then you can cut the pieces thicker, for example, 2 cm. But take into account the fact that then the number of chosen ones themselves will decrease.

How to cook marinade for chicken chicken: recipe

After our correctly chopped pieces are repulsed with a hammer, you can start pickling. Of course, many housewives miss this step. And in vain! Then the meat is slightly softened and impregnated with juice. And, of course, the quality of the marinade also affects the taste.

Important: it is worth immediately highlighting that it is not necessary to pickle chicken - it itself is quite soft, but its taste and juiciness will change from this. But pork or, especially, beef must be marched before cooking.

A variety of options for cooking marinade:

1. The most common way is a mixture of mustard and a mixture of peppers. There will also be no garlic in such a composition. You need to grate the meat and leave it for 10-15 minutes.
   • Do not forget about such a component as soy sauce. It also gives an unusual taste of meat, as well as color and special aroma. Therefore, you can safely use it to prepare the marinade.
2. This method will give great juiciness meat and just an unforgettable taste. But it is a little contradictory, or rather, some can cause doubts - a sweet marinade. More precisely, with sweet notes. It is advisable to pickle a day or at least all night. Would need:
   • mayonnaise - 2.5 - 3 tbsp.
   • honey (liquid or melted) - slightly less than mayonnaise, spoons 2
   • garlic-2-5 cloves (as you love more)
   • vegetable oil-1-1.5 tbsp.
   • salt and other spices - to taste
3. This method will give a piquant taste and seductive aroma, and is also considered relatively fast in time. Only two hours are enough. First, each piece is rubbed, and then mixed with onions.
   • Basic - olive oil (3 tbsp)
   • Spices half a teaspoon: black pepper, zira, coriander and ground nutmeg
   • As well as dried herbs on a pinch: Oregano, basil and Mayran
   • 3 Average bulbs
4. And another version of an unusual marinade that will make a divine chip from a regular dish. In time, pickling also takes about two hours, but if you leave it overnight, it will only go a plus.
   • Dry wine or orange juice - 2 tbsp.
   • Mustard-1-2 tsp (mustard directly affects the softness of meat)
   • Salt, coriander, pepper - a pinch
   • Chicken egg - 1 pc. (you can do without it)

How to cook delicious juicy chicken chicken chicken in batter in a pan: Recipe

High -quality meat and its correct cutting is a delicious chop root, but there are still stems (like marinade) and leaves (proper frying). But each of these components plays an important role. By the way, do not forget that you need to beat the meat carefully so as not to break through it through. After all, fillet is a very tender part.

Naturally, fillet is a component, so the ingredients will be as follows:

• Egg
• 5 tbsp. flour

• it a classic and easiest recipe. Of course, your favorite seasonings and spices are added to it, and also do not forget about salt. The batter gives the meat additional juiciness, making a real masterpiece from a chopping.
• But no less tasty (even have your advantages) - this beer batter. It connects flour with beer in a proportion of 1: 1. Also a simple recipe, but not so famous.

The technology is the same - the beaten meat is just dipped on both sides in the batter and fry until cooked.

Important: you need to fry over medium heat. Despite the fact that the chicken fillet is quickly fried, but on high heat it can turn out to be damp (inside) or can even become dry. And on the too slow flame, the fillet can turn out to be boiled, and it will not be that tasty and distinctive golden crust.

Delicious cape with mayonnaise for chicken chicken: Recipe

There are several ways to make a bat. Experienced housewives sometimes come up with their recipes, as they say, from what was. Some like to add milk or kefir, as well as in demand in this matter sour cream and mayonnaise. Here on the last component, we will dwell.

The main part is chicken fillet. On average, 300-500 grams are taken, this is not a fundamental question. How much has already been found in your refrigerator. But at least one fillet should be.

Three components are needed for the bat:

• mayonnaise
• flour
• and eggs

• If we talk about the proportion, then mayonnaise and flour are required in approximately one amount-2-3 tbsp.
• Eggs need 1.5 pcs. But this is problematic to get this, so take two.
• If desired, you can add your favorite spices. For example, it is very tasty, fresh and unusual with herbs. Yes, even with the most ordinary dried dill. Especially if you decide to make such a dish in winter.
• Knead the dough (without lumps) with a whisk. By the way, enter the flour gradually. According to the consistency, the batter should be like a dough for pancakes or like a thick sour cream.

Grate the finished, repulsed and pickled pieces with pepper with pepper and, dipping in the batter, fry on both sides.

Chicken chicken in panning crackers: Recipe

This recipe will create a real festive dish even on a weekday. And your households, as they say, will not be delayed from such a food by the ears. Immediately note that there are two options - using and without flour. The thickness of the batter will depend on this.

By the way, you can use the technology: crackers - egg - crackers. Although, as practice shows, one layer is enough. Double caper is more suitable for the festive table when you want to defeat your guests.

On one file:

• Egg
• Paning crackers - how much is spent (but at least 50 g)

• Prepared chicken chicken (raw) wet first in the egg, and then roll in crackers.
• Each consumption will be different - some love a small batter, while others simply adore the crust thicker.
• Fry over medium heat for no more than 5 minutes on each side, and then put on paper napkins to remove excess oil.

Chop from chicken fillet in egg and flour: recipe

This is a classic recipe that our grandmothers also used. But since then, he still has not lost his first place to any other, more advanced recipe.

• We take two bowls-with a beaten egg and flour (approximately 5-6 tbsp). Files, of course, pre -marin, recapture and salt.
• First of all, we dip our pieces in the egg. By the way, do not forget to add salt and your favorite spices.
• And then envelop in flour.
• Fry for 3-4 minutes on each side until golden color and readiness inside.

Important: a controversial question, how to envelop it correctly - in an egg, then in flour or vice versa. We focus a little attention. It will be right and that way.

• If you want to get a golden and crunchy crust, then follow the scheme: egg - flour.
• And if the flour is an egg, then you will get chopping in batter. Although the chips will turn out no less tasty, and the crust will also come out golden, although not so roasted and appetizing.

Building in French chicken breast with mushrooms with champignons, tomatoes, cheese: recipe

Such a dish can be safely placed on the festive table, and as a result of the assessment you can be confident. Guests will swept everything with a bang! It is known that the chicken fillet even after pickling or the right batter can turn out to be slightly dry. This is such a feature of the most file part. And such a recipe will make the meat of the desired juiciness, and an ordinary dish will turn into a work of art.

We need:

• files
• mushrooms of champignons (or others) - at least 300 g
• onion-1-2 pcs.
• tomatoes-2-3 units.
• cheese (any hard) - at least 200 g
• sour cream or mayonnaise-3-4 tbsp.
• well, of course, salt and various seasonings

Further actions:

• Cut the filleshka, beat off, marinate with any of the above methods and so far set off.
• Next, we will go mushrooms. You can cut them with plates or small pieces. This is already your solution, but by the first method, the chips come out more beautiful.
• Fry champignons with the addition of onions (it needs to be busy in half rings) until the liquid evaporates.
• Lubricate the baking dish and lay out our ready -made chops. Next is a layer of mushrooms. But!
• The further process also depends only on the presentability of the appearance. Mushrooms can be combined with mayonnaise (or sour cream), or you can make a net out of mayonnaise (it will be a little prettier).

Important: then the net should be done in front of a layer of cheese.

• Tomatoes are cut by rings, but you can make it in the usual way - half rings. And lay out on top of the chop.
• In conclusion, sprinkle them abundantly with grated cheese and put them in the oven (no more than 180 ° C) for 20-30 minutes. Before the formation of beautiful golden crust (but not overdred).

Important: some prefer to put raw bow. That is, do not fry with mushrooms, but put in a separate layer in front of them.

Chicken fillet with onions and rice: recipe

Another recipe that will make a dish from an experienced chef from an ordinary lunch (or dinner). Immediately, we note that in the end a full -fledged dish will come out, it will be ready to serve.

Would need:

• fillet - 1 pc.
• rice 1 cup
• bulb
• kurkuma - no more than 1 tsp.
• garlic-2-3 cloves (not necessarily)
• salt and other spices

• They made beaten using their favorite seasonings. Fry in a pan until cooked.
• Then, in the same oil, fry the onion until transparent. And do not forget to throw garlic at the end.
• Again, we will use the pan with the same oil. If necessary, you can add it a little. Pour washed rice and fry literally 2-3 minutes.
• Then, as usual, pour 2 cups of cold water and simmer for about 15 minutes. Turn off and let stand still mines 20-30. It is advisable, by the way, to wrap in something warm.
• Ready! The chips can be cut into slices, next to the onion on the plate, put a spoonful of onions and place a portion of rice. By the way, on this principle of cooking, it turns out to be friable, and turmeric will give the necessary yellowness.
  • Little advice! Rice can be laid out with a round shape. If there is no special stencil, use a plastic bottle. Cut the neck and bottom, and use the remaining part (no more than 5-7 cm) instead of the form.

Chicken with pineapples and cheese in the oven: Recipe

This dish can also be safely called festive and even a little unusual, because it connects juicy and sweet pineapple with salt chicken and crispy crust of cheese. The combination is gorgeous, and the meat receives additional juiciness and an amazing taste.

Of course, you need to make the blanks of the chips. Spices can be used, but for such a recipe it is quite possible to do with salt and pepper.

Also you need:

• bank of pineapples in circles (can be slightly smaller, depending on the number of chips)
• sour cream or mayonnaise - 3 tbsp.
• several feathers of green onions and a couple of garlic cloves - optional
• solid cheese-250-300 g

• Such chop are made as follows: lay out the beaten meat on a baking sheet, grease with sour cream (with garlic and herbs) or mayonnaise
• Next, we put on each piece on a circle of pineapple
• And thoroughly sprinkle on top with grated cheese
• Bake no more than 30 minutes at a temperature of 170-185 ° C

Chicken chicken with potatoes and cheese, in potato batter: recipe

The recipe is simple to madness, but greatly simplifies the task of the hostess - it will be a meat dish and a side dish. Unless, there will be no salad or vegetable cut.

The main components:

• fillet-300-500 g
• potatoes - in the same quantities

As additional components:

• cheese (solid or melt)-90-120 g
• flour-2-3 tbsp.
• egg
• spices and greens

• We pickle and beat off fillet, clean the potatoes and three on a fine grater
• The main thing is to squeeze the juice well, then it is better to stick to the meat potatoes
• Flour, eggs, greens (optional) and other favorite spices are added to the potatoes
• Filted pieces of fillet to wet the first thing in flour, and then as if wrap in a potato bag. And don't forget to put a piece of cheese inside
• Fry until cooked on both sides over medium heat
  • Small recommendation! If you forgot to squeeze the juice or just picked the potatoes well to the meat, make the batter directly in the pan. That is, lay out a spoonful of batter on a preheated pan, then a chop is placed. Fry until golden. Next, place the cheese and still a spoonful of batter on top. Turn over and fry until cooked.

Chicken chicken in a cheese batter with a cheese crust: Recipe

It turns out tasty, unusual and simple. In technology, the recipe is similar to the simplest classic option. But there is one small difference. Of course, first make meat blanks. Then we proceed to the preparation of the batter itself.

Necessary:

• egg
• flour-3-4 tbsp.
• solid cheese-50-100 g

• We did not mention spices, since there are no strict rules in this matter - you can add those you want.
• Grate the cheese (on a fine grater) and combine with the egg. To add your favorite seasonings and greens here.
• Further, it acts according to the following scheme - roll chicken fillet in flour, and then thoroughly wet in the egg -cheese batter.
• Fry for 4-5 minutes on each side.

Important: make sure that the cheese does not start to burn. Since such a story can happen with cheese. To prevent this from happening, you can reduce the fire or reduce the frying time. But make sure that the meat inside is fried.

Chicken chicken in soy sauce: recipe

Even an inexperienced mistress will cope with this recipe, especially since you do not need to worry about the perecol. After all, soy sauce completely replaces salt. It not only gives the dish an incredible taste, but also saturates them with beneficial substances.

In addition to the file part, three more components are needed:

• soy sauce - 50 ml
• paprika - 1 tsp
• black pepper - to taste

• They prepared chop and marked them in the resulting soy sauce.
• Insist 20-30 minutes and proceed to frying.
• As usual, fry on both sides until golden crust.
  • By the way! Soy sauce will add its drop of paint, so the chips will turn out a little darker.

Chicken -chicken under the fur coat: recipe

This recipe may differ slightly, since each housewife can perform it in a slightly different way. You can also add or remove any ingredient.

The main components:

• one file part
• tomatoes-3-4 units
• onions-1-2 heads
• egg-2-3 pcs.
• solid cheese-100-200 g (but there is not a lot of cheese)

We will take such additional components in the recipe:

• garlic-3-4 cloves
• mushrooms - up to 150 g
• mayonnaise-2-3 tbsp.

• They prepared chips and laid them on a greased baking sheet.
• Mixed chopped garlic with mayonnaise and smeared each piece of fillet.
• They laid out onion chopped with half rings.
• You do not need to fry mushrooms pre -fry! They cut into the plates and laid on top of the onion layer.
• Next, the queue is tomato. They need to be cut into thin rings and put them with a final layer of 2-3 pieces for each piece of meat.
• In the end, sprinkle everything with grated cheese and place in the oven.
• Bake for 30-45 minutes (so that the mushrooms are baked) at a temperature of 175 ° C.

IMPORTANT: Cover the chopping foil on top. This will reduce the cooking time, ensure the complete preparation of mushrooms and prevent it from undesirable burning (upper layer). And 10-15 minutes before the recess, remove the dome from the foil. Then you get a delicious golden crust.

Lazy chicken chop: recipe

Some may have doubts about the name - after all, the meat has to be busy a little longer. But such chops do not take much time, and experienced hostesses have such a recipe in case of unexpected guests. By the way, for its preparation it is not necessary to use the beautiful file part. You can use any chicken scraps.

Necessary:

• chicken fillet-400-500 g
• onions-2-3 units
• mayonnaise-2-3 tbsp.
• manki - 2.5 tbsp.
• salt, pepper - a pinch

• We take chicken fillet and its mode for small squares. It is not necessary to bus very finely, about 0.5-0.7 cm.
• Onion is also a mode with even small squares.
• Mix all the components and leave at least half an hour so that the decoy swells. If there is such an opportunity, then let the night stand. The meat is well saturated, and the chips will come out tender and juicy.
• Put the contents in a tablespoon in a preheated frying pan. Fry for 5-6 minutes on each side over medium heat. Golden crust will be a signal of readiness.

Which side dish is suitable for chicken chips: List

In short, then almost any. Yes, they will be good with chicken:

• potato
• rice
• buckwheat
• and other cereals
• pasta or spaghetti
• any fresh or baked vegetables

How to make chicken chicken, soft, soft: tips

In order not to repeat itself several times, we will summarize how to make chicken chopping soft and juicy. And we highlight, some advice of experienced craftsmen who should be noted.

1. The first rule, of course, is a choice of qualitative meat and its correct defrosting (if circumstances require this).
2. Next, the cutting of the sorceress is across the fibers.
3. Marinating chicken for at least 20 minutes.
4. The batter will create an additional and not missed crust, which will preserve the necessary juice inside, thus a chopping, thus, very tender and juicy.
5. Very soft meat becomes from dairy products (milk, kefir, mayonnaise or sour cream), as well as from mustard.
6. You need to fry in well -heated oil, but not overheated! Otherwise, the meat will become dry and even dark.
7. To make the meat easier to cut, put it for several minutes in the freezer.
8. It is still better to fry the chop before serving, otherwise, their taste worsens.
9. If you salt the meat long before frying, then it can let a lot of juice and turn out too hard.
10. And take a note-for tenderness and juiciness, the meat should be rubbed with vegetable oil with vinegar (in equal proportions) 1-2 hours before frying.
11. For frying chop from chicken fillet, you need no more than 10 minutes. That is, on the one hand 5 minutes and on the other similarly.
12. For baking in the oven you need a little more time - 20 minutes. Sometimes the recipe requires more time-mines 30-40. But it depends on the degree of readiness of additional elements.

Video: Fluffy delicious chop