Chicken thigh fillet in frying pan

3 servings
1 hour

How to fry chicken thigh fillet in a frying pan? Prepare the necessary ingredients for this. Hip fillets are sold skinless and boneless. When ready, it turns out to be much juicier and softer than breast fillet. To prepare the spice, you can take any to your liking. I really like the combination of chicken with dried basil, paprika and ground pepper.

Rinse the thigh fillet in running water and then dry with a paper towel to remove excess moisture from the meat. Fold the fillets into a spacious bowl.

Pour a little with vegetable oil. Sprinkle with salt and ground pepper. Add the paprika and dried basil.

Mix everything together, trying to rub spices into the meat. Leave the chicken to stand for 30-60 minutes. During this time, the fillet is soaked in spices.

To fry, preheat the pan until hot and pour a little vegetable oil on it. Lay out the hip fillet and fry over a medium heat without turning for 8-10 minutes. The meat will begin to brown from below.

Then turn over all the pieces and let fry on the other side for another 7-8 minutes. If the meat is often turned over, then juice will flow out of it and it will not fry. When the second side browns a little and the meat is browned from all sides, you can turn it over again for afterburning (minutes 5-7)

Peel the garlic and pass through the press. Brush all the chicken fillet pieces evenly with garlic.

The thigh fillet is done! You can supplement with any side dish or salad made of fresh vegetables. Enjoy your meal!