Fried chicken with golden crust in a pan

4 servings
1 hour

How to fry chicken with a golden crust in a pan? Very simple. To do this, we need a small chicken itself and weighing no more than 1. 2 kg and a minimum of spices. In principle, you can only do with salt and pepper. But I advise adding more chicken spice mix.

Wash the chicken, dry. Cut the carcass lengthwise along the line of the chest bone and spread out with your hands, giving it a flatter look.

Then cover the carcass with a bag or cling film and beat the chicken off with the flat side of the hammer or with a special toothless hammer over the entire surface, especially in the bone area. The bird cannot be beaten off with hammerhead denticles, since the denticles will greatly damage the skin of the chicken. We need to break the bones and make the chicken as flat as possible so that it touches the bottom of the pan in which it will fry with the whole surface.

Sprinkle chicken with chicken spices (or a special tobacco chicken mix) and black ground pepper on all sides. When using the finished spice mixture, be sure to read the composition on the packaging. Often, salt and pepper are already present in such mixtures, take this into account, otherwise you risk salting and pepper the dish.

Peel and run the garlic through the press or grate finely.

Mix the crushed garlic with salt, a pinch of pepper and poultry mixture. Pour in 1 tsp of vegetable oil.

Wipe everything with a pestle in a mortar or a regular spoon.

Thoroughly rub the carcass with the resulting aromatic mixture on all sides.

Heat the vegetable oil in a frying pan. The frying pan should be of such a diameter that the splayed carcass is placed in it as a whole. Put the chicken back up in the pan.

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

Then turn the carcass back.

Return the plate of cargo and fry for a further 15 minutes until a ruddy golden crust appears. It is important to ensure that the bird does not burn and that all protruding parts fit tightly to the bottom of the pan. This usually involves the lower legs - they are the worst roasted and remain pale, while the rest of the carcass is covered with a ruddy crust.

When the back is well browned, turn the chicken back up again and fry until tender for about 10 minutes.

Transfer the finished chicken to a dish and serve with any side dish. Enjoy your meal!