Fried chicken in a frying pan

4 servings
2 hours

How to fry chicken in a frying pan? For frying, you can use any part of the chicken. A whole carcass for me. I cut it into 4 parts, removing the wings. It is convenient to fry chicken in such large pieces. Fragrant, spicy grass - oregano, good with many dishes. Young, healthy leaves are very rich in essential oils and vitamins. Instead of fresh greens, dried seasoning can be used.

Finely chop the oregano leaves and fold into a small bowl to make the marinade. Squeeze the juice out of the lemon and add it to the bowl. Follow with olive oil. Add the garlic, passed through the press and some salt with the ground pepper. Mix all the ingredients together.

Rinse the chicken in running water and dry to remove excess moisture. Then fold it into a bag and fill with the resulting marinade. Stir to distribute the marinade evenly throughout the chicken. Leave the chicken to marinate for 12-20 hours in the fridge. Mix it periodically.

For frying, take a comfortable, deep frying pan with high sides so that splashes do not fly when frying. Preheat it to hot and lay out the pickled chicken. Fry it over high heat on both sides for 5-6 minutes.

During frying, it will begin to brown. Then make the heat smaller and leave the chicken to fry on a low heat for another 30-40 minutes. Periodically, it must be turned over so that it is cooked most evenly. It is not necessary to cover the lid, otherwise it will begin to simmer, and not fry and then there will be no such appetising crust on it.

When frying, navigate your stove. The finished chicken will turn golden brown. If you pierce it with a knife, then light juice should appear from it. If the juice is pink, then it is not ready yet!

Transfer the finished fried chicken to a dish and serve to the table! Nice treats!