Recipes for chicken thighs in batter. Chicken thighs in the oven: step-by-step recipe with photos and videos

Boneless are very varied. The meat is fried, baked in the oven, or original dishes are prepared using a slow cooker.

Boneless stuffed chicken thighs. Recipe

Unusual meatloaf perfect not only for family dinner, but also for the festive table. Of course, you will have to put a little more effort into this dish, but the results are worth it.

Required ingredients:

Chicken thighs - six pieces.
200 g champignons.
100 g carrots.
100 g of onion.
150 g cheese.
70 g ketchup.
50 g mayonnaise.
Three cloves of garlic.
Three tablespoons of vegetable oil.
Half a teaspoon of salt.
Dry basil.
Black pepper.

We have posted the recipe for boneless chicken thighs in the oven with photos below:

Wash the champignons, remove the membranes and cut into thin slices. Fry the mushrooms in vegetable oil until golden color and transfer to a plate.
Grate the peeled carrots and onion finely chop.
Fry the prepared vegetables and then return the mushrooms to the pan. Cook the foods together for a few minutes and place them in a separate bowl.
Grate the cheese on a fine grater and mix half of it with the filling.
Chicken thighs wash and dry. After this, carefully remove the bone.
Fill the thighs with the filling, securing the meat with toothpicks, and place them on the foil. Fold the edges over to create high edges.
After this, start preparing the sauce - mix mayonnaise, ketchup, grated cheese and chopped garlic.
Preheat the oven and place the foil basket on a baking sheet.
Brush the thighs with the sauce and bake the dish for about one hour.

The finished treat can be supplemented with vegetable salad or boiled rice.

Thigh Recipe in a slow cooker

Experienced housewives know that modern kitchen appliances will help them out in any situation. So, if you are expecting guests, then prepare something tasty and delicious for them. hearty dish according to our recipe.

Ingredients:

Chicken thighs - four pieces.
Soy sauce - a tablespoon.
Dijon mustard - teaspoon.
Honey - one teaspoon.
Vegetable oil - one tablespoon.
Salt and ground pepper - to taste.

Recipe chicken thighs without a bone will not cause you serious difficulties:

Wash cooled chicken thighs and pat dry with paper towels. After this, make cuts and remove the bones through them.
Mix separately soy sauce, honey, seasonings and mustard.
Place chicken fillet into the marinade and place it in the refrigerator for half an hour.
Turn on the appliance and lubricate the bowl vegetable oil. Place the thighs on the bottom, skin side up.
Set the “Baking” mode and cook the dish for a quarter of an hour. After this, turn the pieces over and bake them for another 20 minutes.

Chicken thighs can be served with your favorite side dish. For example, with potatoes or stewed vegetables.

Chicken thighs in the oven

Professional and amateur chefs appreciate chicken thighs for juicy meat and great taste. This time we invite you to cook original dish for an everyday or holiday table.

Products:

One kilogram of chicken thighs.
150 g hard cheese.
Eight spoons of mayonnaise.
Three cloves of garlic.
Greenery.
Salt and spices.

Read the recipe for boneless chicken thighs in the oven here:

Cut the cheese into thick slices.
Carefully remove the cooled chicken thighs from the bones, being careful not to tear the skin or cut them. upper layer meat.
Rub the preparations with salt and your favorite spices. After this, carefully place the cheese slices under the skin
Place the thighs in a baking dish.
Mix mayonnaise with chopped herbs and garlic passed through a press.
Lubricate the skin with the resulting sauce.

Bake chicken thighs in a preheated oven until full readiness.

Chicken rolls with egg

Your guests will definitely appreciate the unusual design of this dish. This time we will need the following products:

Chicken thighs - according to the number of servings.
Boiled eggs - the same amount.
Vegetable oil.
Spices and salt to taste.

The recipe for boneless chicken thighs is quite simple:

wash, remove cartilage and bones.
Sprinkle the fillets and skin with salt and then rub with any seasonings.
Place the chicken egg on the edge of the workpiece and roll it up. After this, tie it with a thread so that the filling does not fall out. Do the same with the rest of the products.
Fry the rolls in vegetable oil until golden brown. Then transfer them to a baking sheet lined with parchment.

Bake the dish in a preheated oven until fully cooked. You can cut the rolls into rings before serving or serve them whole. Be sure to cut the strings from the rolls before they cool.

Grilled chicken thighs

This recipe will appeal to those who like to spend time in the country or go on picnics with friends. For this dish you will need:

Boneless chicken thighs - 100 g.
Olive oil - a quarter cup.

For the marinade take:

Natural yogurt is not a full glass.
Ginger root - five centimeters.
Garlic - four cloves.
Turmeric - a quarter of a teaspoon.
Chili powder - one teaspoon.
Lime juice - one tablespoon.
Salt to taste.

The recipe for grilled boneless chicken thighs is quite simple:

First, prepare the marinade. Place peeled and chopped ginger, garlic and a small amount of water into the bowl of a food processor. Grind the ingredients to a paste. After this, add spices, lime juice, yogurt and salt to them. Mix the ingredients again.
rinse well, remove the skin and make cuts in several places.
Place the fillets in a large bowl and pour over the marinade. Cover the dishes with the preparations cling film, and then put it in the refrigerator for several hours or overnight.
Cook the meat on the grill until golden brown. After that, turn it over and brown the other side. During frying, you can grease the fillet with marinade and olive oil.

When the dish is ready, sprinkle it with chopped herbs, onion rings and garnish with lime wedges.

The Kiev's cutlets

Chicken thighs can be used to make juicy and very delicious cutlets with herbs and butter. To create wonderful dish for the whole family, take:

Four chicken thighs.
Soft butter- 150 g.
Dill greens.
Salt and ground pepper.
Eggs - two pieces.
Milk.
Flour.
Breadcrumbs.
Vegetable oil.

Without a bone? The recipe for Kiev cutlets can be easily found:

Let's start with the filling first. To do this, chop the greens and combine them with butter.
Cut off the skin and remove the pit.
Beat the fillet with a hammer, remembering to cover it with film first.
Salt the thigh on both sides, and then brush it with spices.
Place the filling on the edge of the workpiece and roll it up.
Place future cutlets in the refrigerator until the butter becomes solid.
Beat chicken eggs with milk.
After some time, remove the pieces from the refrigerator, roll them in flour, then dip them in beaten eggs and breadcrumbs.
Deep-fry the cutlets, and then place them on a napkin to remove excess fat.

Serve the dish with your favorite side dish.

Chicken thighs with vegetables

A simple recipe will help you prepare delicious dinner for the whole family or invited guests.

Required Products:

Four hips.
400 g green peas.
400 g carrots.
Two boiled eggs.
Three cloves of garlic.
One tablespoon of sour cream.
Salt.
Pepper to taste.

So, let's prepare boneless stuffed chicken thighs. The recipe is quite simple:

Cut the boiled carrots into cubes.
Skin the thighs and remove the bones. Chop the meat finely.
Combine chopped boiled eggs, carrots, peas, fillet, salt and spices.
Sew up the removed skin with cotton thread and then fill it with minced meat. After this, sew up the remaining holes.

Rub the pieces with garlic and bake in the air fryer for half an hour. Ten minutes before cooking, brush the skin with sour cream.

Conclusion

We hope that in this article you will find for yourself suitable recipe boneless chicken thighs. Prepare delicious dishes for your family and delight your loved ones with new ideas more often.

For food lovers, a real meal looks like this: a large piece of chicken with a fragrant crispy crust, a side dish, vegetable salad. The chicken can be boiled, stewed, fried. But oven-baked chicken thighs are especially good - cooking masterpiece, which even a child can cook.

How to cook chicken thighs in the oven

The technology for creating the dish is simple: wash the meat, salt, sprinkle with spices and bake. Even with such a primitive approach it will turn out very tasty. If you want to cook chicken thighs so that your guests will admire the food, you will have to tinker a little. Sauces, marinades, herbs, and fruits will add color to the chicken meat and make it even more tender. Salads made from fresh vegetables are ideal for this dish; buckwheat, potatoes, rice, and pasta are chosen as garnishes.

How long to bake

Before cooking the poultry pieces, they need to be thawed. Never try to bake frozen legs - they will not cook evenly and, if the crust burns, they will have a raw center. How long to bake chicken thighs depends on their size and preliminary preparation. Mechanical and chemical processing speeds up the process: the thigh can be lightly beaten or marinated with juice, kefir, vinegar, soy sauce. Pierce the finished piece: no pink juice will ooze out of it. Approximate baking time is one hour.

Marinade

Learn how to marinate chicken thighs for... different variations dishes. This is a huge field for interesting and tasty experiments. The liquids are mixed, sometimes whisked, spices, garlic, onions, and herbs are added. Chicken pieces must be completely covered with marinade; for this, use a smaller lid and a weighting agent (pressure). The chicken is kept under pressure for 1-12 hours. For use:

vinegar (apple, table, wine, balsamic);
kefir, sour cream, yogurt;
soy sauce;
honey, burnt sugar;
wine, beer;
unsweetened natural juice (lemon, orange, apple, grape, tomato).

Chicken thighs recipe

From twelve options, choose your recipe for chicken thighs in the oven. To do this, try to prepare a dish according to each of the given recipes. They differ in baking methods, sauces, marinades, and side dishes. Some of them require meat preparation, others are performed on a quick fix. Add your favorite spices to the selected recipe and vice versa, replace those that you do not like. Don’t forget to take photos and write down the ingredients of particularly successful dishes in case you want to repeat them.

With potato

Potatoes perfectly complement the taste of chicken. In this recipe, chicken thighs with potatoes in the oven are seasoned with dry herbs and garlic. Creamy notes the meat will be given a marinade of sour cream, the chicken will turn out tender, with an appetizing golden brown crust. If necessary, sour cream can be replaced with yogurt or kefir. Don't know what spices to use? Buy ready mixture for poultry meat. It's important to cut the potatoes large pieces. Small tubers can be baked whole.

Ingredients:

chicken thighs – 4 pcs.;
potatoes (large) – 8 pcs.;
sour cream – 150 g;
vegetable oil – 1 tbsp. l.;
salt, spices.

Cooking method:

Wash and dry the chicken thighs with a napkin and rub with a little salt.
Mix sour cream with spices. Use half of it as a marinade for meat. Generously coat the pieces with the sour cream mixture, cover, and marinate for 1 hour.
Cut the peeled potatoes into 4 parts, coat them with the remaining sour cream.
Place a layer of potatoes in a baking dish and a layer of thighs on top of it. Cover the puff structure with foil and place in the oven for one hour.

On a baking sheet

If you are planning to bake chicken thighs in the oven, think about the marinade. This recipe contains complex, aromatic marinade, containing a subtle flavor bouquet. Frozen cherries will add sourness and make the dish festive. It is better to take a deep baking tray, with a side of at least 3 cm. A small amount of Chicken can be cooked in a baking dish.

Ingredients:

chicken thighs (small) – 12-15 pcs.;
cognac – 3 tbsp. l.;
vegetable oil – 4 tbsp. l.;
French mustard – 3 tsp.
honey - 1 tbsp. l.;
frozen cherries – 1.5-2 cups;
salt.

Cooking method:

Prepare chicken thighs: wash, pat dry paper towel, add some salt.
Prepare the marinade: mix cognac, butter, mustard, honey in a bowl. Add cherries (you don’t need to defrost them). Leave for half an hour. Drain the liquid and use it as a marinade for chicken. Marinate for two hours, the longer, the tastier.
Grease a baking sheet and place the meat tightly in one layer, skin side up. On top chicken pieces spread the berries evenly. 50-60 minutes in the oven at a temperature of about 200 degrees - and the thighs are ready.

Chicken thigh fillet in the oven

Good baked chicken with tender creamy gravy. Chicken thigh fillets are great for this recipe. As the meat is cut in small pieces, it cooks faster than others. The most important thing is to prepare the sauce correctly; it is of decisive importance in this dish. Garnish for chicken with cream sauce serve mashed potatoes, boiled rice, pasta.

Ingredients:

chicken thigh fillet – 0.5 kg;
garlic – 2 cloves;
champignons – 0.2 kg;
heavy cream– 3 tbsp. l.;
butter – 2 tbsp. l.;
salt pepper.

Cooking method:

Melt the butter, grease the mold and each piece of fillet with it, add salt, pepper, and spread with grated garlic gruel.
Place on a baking sheet in a dense layer, without gaps. Place sliced mushrooms on top.
Bake in the oven for 35 to 45 minutes.
Pour the liquid remaining after baking into a saucepan, add cream and cook, stirring, until thickened. Pour the sauce over the chicken and use it as a gravy.

Chicken thighs in the sleeve

A way for the busy and lazy is to bake poultry in a special bag or sleeve. Pieces of chicken are coated with spices or sauce, placed in a sleeve and baked. The finished, tasty, beautiful meat is removed from the package, which can be served on a platter or portioned plates. Cook the chicken thighs in a sleeve in the oven using the sauce you like. It can be mayonnaise, ketchup, Chinese sweet and sour, creamy, spicy - your choice.

Ingredients:

chicken thighs – 5-6 pcs.;
garlic – 5-6 cloves;
mayonnaise – 3 tbsp. l.;
pepper, salt.

Cooking method:

Add crushed garlic to mayonnaise.
Salt, pepper, wash and dry thighs and coat with sauce.
Place the meat inside the sleeve, remove excess air from it, and seal it.
Keep in the oven as hot as possible for 60 minutes.

With vegetables

A variation of the previous dish could be carrots and ketchup. Chicken thighs with vegetables are baked in the oven, used for cooking culinary sleeve. In addition to onions and carrots, you can add bell pepper to the dish, it will give the chicken bright aroma summer. Don't forget to add a little garlic and sprinkle the finished dish with chopped herbs.

Ingredients:

chicken thighs – 5-6 pcs.;
carrots (large) – 2 pcs.;
onions – 2 pcs.;
ketchup – 2 tbsp. l.;
salt, pepper mixture;
other spices (optional);
lettuce, parsley, dill (for serving).

Cooking method:

Place the thighs in the sleeve, salted, generously greased with ketchup and seasoned with spices.
Add carrots, cut into rings and onions to the meat - beautiful straw. Don't cut the vegetables too finely or they will lose their shape while the meat cooks.
Seal the sleeve and remove excess air from it. Bake for about an hour.
Place the finished dish in portioned plates on lettuce leaves. Sprinkle with chopped herbs.

Boneless chicken thigh - recipe

Chicken thigh meat, freed from bones and skin, can be found in retail sales. If not, it doesn’t matter, you can free your thighs from all unnecessary things yourself. Chicken prepared this way has a reduced energy value- only 130 calories. Skinless, boneless chicken thighs in the oven can be considered a dietary dish, suitable for those who monitor their health and take into account the calorie content of foods.

Ingredients:

chicken thigh – 5-6 pcs.;
Sunflower oil – 1-2 tbsp. l.;
lemon juice – 1 tbsp. l.;
salt, spices.

Cooking method:

Beat the thighs, free of skin and bones, with a hammer using cling film. Add some salt and pepper.
Grease the pan and each piece of meat with vegetable oil. There shouldn't be a lot of oil.
Place the meat on the bottom of the pan and spray it with lemon juice. Cover the pan with foil.
Bake for about 20 minutes with the oven on high.
Remove the container, open it, and oil the meat again.
Cover with foil and bake a second time for 10-15 minutes.

With mushrooms

Mushrooms and poultry are products that go together perfectly. The tender flesh of the thighs under mushroom sauce will decorate any gala dinner, give guests true pleasure taste. How to cook chicken thighs with mushrooms in the oven so that they turn out juicy, tasty and beautiful, like in the photo? Remove the bones from the thigh and add mushroom filling and form beautiful rolls.

Ingredients:

champignons – 300 g;
chicken thigh – 8 pcs.;
vegetable oil – 5 tbsp. l.;
onions – 2-3 pcs.;
garlic - 5-6 cloves;
sour cream – 200 g;
mayonnaise – 200 g;
paprika;
salt, pepper mixture.

Cooking method:

Fry chopped mushrooms and onions in oil, add salt. Divide the filling into 8 portions.
Cut the thighs and carefully remove them from the bones. Try not to damage the skin. Each thigh should produce whole piece meat.
Beat the chicken with a mallet (use film).
Lubricate the inside of the chopped meat piece with mayonnaise, lay out a portion of mushrooms, roll it into a tight roll, and secure its edge with a toothpick.
The finished rolls need to be fried. Fry the side where the toothpick is attached first.
Place the rolls on the bottom of the baking container and pour in the fat from the frying pan. Cover them with a mixture of the remaining mayonnaise, sour cream, and paprika. Cover the pan with foil and bake for about half an hour.
When serving, don't forget the toothpicks. They need to be pulled out.

With cheese

An interesting dish that also looks gorgeous on a table set for the holiday is chicken thighs in the oven with cheese. They turn out very tender, juicy, they are distinguished by noble taste melted cheese. You will need a sharp and thin knife - the cheese must be carefully placed between the skin of the chicken and the flesh. For a side dish, take mashed potatoes - it's incredibly delicious!

Ingredients:

chicken thighs – 6-8 pcs.;
hard cheese- OK. 200 g;
mayonnaise – 3 tbsp. l.;
garlic – 2-3 cloves;
dill, parsley;
salt pepper.

Cooking method:

Salt the washed thighs and season with pepper.
Prepare a mixture of mayonnaise, chopped garlic, chopped herbs.
Cut the cheese into rectangular pieces, 3 mm thick (according to the number of thighs).
Using a sharp knife, partially separate the skin from the thigh and place a piece of cheese into the resulting “pocket.”
Place the meat in a greased heat-resistant dish, coat the top with mayonnaise mixture, and cover with foil. Place the chicken thighs in the oven for an hour.

In soy sauce

Oriental cuisines enriched the European table with sauces, spices, and herbs. For poultry meat, soy sauce has become a godsend. Meat marinated in it acquires incredible taste and the aroma, and also becomes tender, melts in your mouth. Cook chicken thighs in soy sauce for your children - this is a great opportunity to introduce them to the cuisines of different countries and nationalities.

Ingredients:

chicken thigh – 6 pcs.;
ketchup – 50 ml;
soy sauce – 70 ml;
honey - 1 tbsp. l;
garlic – 2-3 cloves.

Cooking method:

Mix soy sauce, honey, ketchup, crushed garlic. Before cooking, marinate the thighs with this mixture for 1-2 hours.
Place the meat on a greased baking tray, pour in the remaining marinade, and place in the oven for half an hour.
Remove the chicken and turn each piece over reverse side. Bake for another 30 minutes.
For a truly oriental experience, serve the thighs with rice.

In foil

For family lunch you can cook a wonderful dish - chicken thighs in foil in the oven. Read carefully how to cook individual portions of meat and vegetables. Add potatoes, onions, carrots to the chicken, wrap in an individual foil bag - according to the number of households. It’s better to make a couple more bags: in case unexpected guests show up or someone needs more. Such yummy food cannot go unclaimed. The recipe is for one serving.

Ingredients:

chicken thigh – 1 pc.;
potatoes – 1-2 pcs.;
onion – 1/2 pcs.;
carrots – 1/2 pcs.;
pepper, soy sauce.

Cooking method:

Marinate chicken thighs with soy sauce for 1 hour.
Peel the vegetables and cut them into slices.
Prepare 35-40 cm of foil for each serving.
Prepare a layered “bed” for the chicken. Place a layer of onions, potatoes, and carrots in the middle of the foil. Place chicken on top of vegetables.
Lift the edges of the foil and seal them tightly. There should be empty space inside the envelope for the chicken juices to steam and boil.

Baked chicken thighs - cooking secrets

Every housewife has her own secrets on how to bake chicken thighs in the oven. Collect recipes for sauces and marinades. For the sauce to stick to the meat, it must have the consistency of . The thighs are immersed in the marinade for several hours and pressed under pressure. Here are guidelines to help you bake chicken thighs in your oven:

Marinate.
Use spices.
Bake under foil.
Baking time is no more than an hour.
Turn over for even crust.
When baking, pour juice or grease with butter.
Serve the thighs hot.
Don’t forget to take photos of successful dishes – it’s inspiring!

Video

Chicken thighs– a meat product obtained by cutting up a chicken carcass. They are the top chicken leg. Usually marketable condition The product is similar to the semi-finished product in the photo and is meat with skin on a hollow bone. The weight of the latter in such a product should not exceed fifteen percent of the bulk of the workpiece. This is a GOST requirement, from which manufacturers chicken products must not retreat.

Recently, on the shelves of meat departments you can increasingly find a similar boneless product. In some regions, such a semi-finished product is called carbonade (by analogy with the product, which is selected pork pulp, cut from the upper outer part of the leg), although this is not entirely true. Such a product tempts buyers, and although such thighs are a little more expensive, in terms of pure meat, it turns out that their price corresponds to the cost of a “standard” thigh.

Chicken thighs, unlike fillets, always have skin. The meat on this part of the body is loose, moderately fatty, easy to cook and well fried. Chicken thighs are the third most popular item after whole chicken and breasts. Unlike drumsticks or wings, this part of the bird carcass has the most meat. That is why it is sold out more readily.

Many housewives have long been buying frozen or chilled thighs in bulk because they can be used to prepare many delicious and simple dishes. The taste of meat, universal in all respects, with any seasonings and sauces is excellent, and kitchen battles sometimes flare up over a well-fried crust (although, according to nutritionists, it is very harmful).

Compound

The composition of chicken thighs is identical to the composition of chicken meat from any part of the chicken carcass. The only difference is the higher fat content compared to meat from other parts. This is due to the structure of the meat itself: it is more porous and soft. Chicken thighs have the fewest bones, or rather, only one.

The calorie content of meat from this part of the carcass is higher than that of white meat and the rest of the chicken. That is why this product is not recommended for cooking dietary dishes. Although, in some cases, such meat can be used to prepare broths and soups. Oddly enough, chicken thighs are also allowed to be eaten in the famous Dukan diet, but all films must be removed from the meat and the skin must be removed.

The mineral composition of meat removed from the thigh portion of a chicken carcass is rich:

B vitamins;
vitamins A, C, H and choline;
potassium;
magnesium;
iron;
cobalt;
sodium;
phosphorus;
gray;
calcium

The product contains a large amount of protein, while there are practically no carbohydrates in it.

Where to buy and how to choose a quality product?

Where to buy and how to choose a quality product? We will talk about this in the section . For experienced housewives These actions do not create problems, but we will try to help novice cooks.

Let's start with the fact that chicken thighs can be purchased at any grocery store, market meat stand, or farmer's market. As everyone knows, you can get only two pieces from each chicken carcass. It is usually recommended to use one thigh per serving of food. The weight of such a product from a large chicken can reach two hundred grams, and after the breast, the thighs have the greatest weight. It is this part of the carcass that is the most nutritious. Despite the presence of bone inside each piece, the product does not sit on the shelves.

Chicken thighs are sold clean (fresh) and marinated. The product can also be distinguished by its storage method. A frozen semi-finished product can be stored for more than a month without defrosting, but refrigerated products must be consumed within forty-eight hours from the date of release. It is this data that is easiest to find on packaged products.

According to the rules, chicken thighs that did not pass deep freezing, are packaged on special trays made of food grade foam. Such trays must contain a moisture-absorbing substrate, which is needed in order to collect the ichor from fresh meat. It should be noted that packaged frozen products in trays should not have such a substrate. If you suddenly find it, then this is clearly a product frozen by the store itself without observing special standards. In this case, the buyer was deceived twice: the first - on the weight, and the second - on the similar product no quality guarantee.

To avoid such incidents, always pay attention to the following indicators.

Meat color. Fresh chicken thighs released by a poultry farm always have tender pink meat and always white skin. The color of the latter is due to the fact that broiler meat is used for production, which at a young age have sufficient weight for slaughter, and also because before plucking the carcasses are steamed to facilitate removal of feathers. There should be no pieces of internal fat on the meat. Farm chicken thighs may have darker meat and yellow skin. This is due to the fact that the birds move more and are fed a little differently, and also because the carcass was burned on straw after manual removal of feathers. Exactly meat poultry more valued by consumers. Pickled foods come in a variety of flavors, but paprika or turmeric are commonly used in pickling mixtures to add interest. The product will then be either reddish or yellow.
Aroma. Store-bought chicken meat does not have a distinct odor, the meat domestic chicken smells like burnt straw. But in any case, chicken thighs should not smell of chlorine, chemical compounds or stagnant blood. Do not hesitate to smell the products before purchasing so as not to be deceived!
Density meat. Please note that chicken thighs have a uniform texture. The meat should adhere to the bone along its entire length. There should be no pieces hanging on the thigh, and no punctures, cuts or holes, except for the product without bone. But even in the latter case, the workpiece represents a kind of “pocket”. A piece of chicken thigh must have skin that can be easily removed with a sharp knife. Another way to evaluate the freshness of a chicken thigh is to press the product with your finger. High-quality meat that has not been frozen and received no more than a day before the “experiment” will certainly restore its previous shape. The pit left on the meat indicates that the meat is not entirely fresh.
In packaged products, be sure to pay attention to release date and expiration date product, as well as the presence or absence of dry areas of the skin. Latest in quality product, of course, it shouldn't be. When purchasing a product by weight, also do not hesitate to ask the seller for documents for the shipment. Keep in mind that you do not have the right to refuse.

Many cooks, especially those who do not have much experience, often face the question of which thighs are best to choose for cooking: frozen or chilled. It is impossible to give an unambiguous answer to this (products vary in price, and refrigerated products are not always available on the shelves of small shops), but I would like to note that fresh products always make delicacies tastier. And all because such meat does not undergo fiber changes due to freezing of the liquid. Consequently, such meat does not have excess moisture. Broth prepared from such a product will have less foam, the minced meat will definitely be dense, but cutlets or other dishes from it will come out juicier. Steaks made from frozen meat do not hold their shape well and often turn out unevenly cooked. That is why, whenever possible, give preference to a non-frozen product.

Use in cooking

Use in cooking chicken thighs, like any other part of a chicken carcass, you can find the widest. You can prepare both the first and second courses from them in no time. All kinds of cereals and any vegetables are suitable as a side dish for chicken thighs.

Experienced chefs are familiar with all sorts of options for preparing delicious dishes from chicken thighs. The most popular options are treats prepared according to national recipes, For example:

Mexican. This delicacy consists of meat cooked with a side dish in one pan. It is most often made with beans, corn or long-polished rice. The meat dressing consists of spicy tomato sweet and sour sauce. In addition to meat and grains, carrots, onions, hot peppers and avocados are used. The highlight of the dish are cacti, which, unfortunately, do not grow here. Local chefs are not discouraged, and instead of an incomprehensible component they put garlic and sweet and meaty bell pepper.
In Turkish. A delicious dish is prepared from meat, eggplant, carrots, onions and sweet peppers. Sesame seeds and pickled cucumbers add zest to the taste. You can serve Turkish chicken thighs as follows: independent dish or with boiled potatoes.
In Chinese. Easy to prepare and very nutritious treat made in a thin-walled deep frying pan - wok. In addition to meat, cooks will need Bell pepper, tomatoes, garlic, starch, soy sauce, balsamic vinegar and olive oil. Masterpiece taste of chicken thighs Chinese recipe will give natural honey and grated ginger. The delicacy is served with a side dish of any type of rice.
In Italian. The delicacy is called caciatorre and the chicken is cooked in half an hour in the oven. The ingredients, in addition to chicken itself, are tomatoes, salt, onions, garlic and vegetable oil. Spicy taste and the aroma of the meat is achieved thanks to spices: rosemary, oregano and basil, as well as a simple, but not entirely ordinary method of preparing the dish. IN classic recipe Cooks use separate preparation of ingredients. To do this, lay out the first layer of meat on a baking sheet, thoroughly salted, mixed with spices and generously sprinkled with vegetable oil. The product is fried at medium temperature for fifteen minutes, after which the baking sheet is removed and the meat is sprinkled with chopped onions and garlic, passed through a press. The baking sheet is returned to the oven and kept there for five minutes, after which it is removed and beautifully laid out tomatoes without skins, cut into rings. After ten minutes, the pan is removed from the oven, and the delicacy is served with pasta, noodles or spaghetti.
French. This dish has long become a culinary classic. No requirements for baking dishes, simple ingredients and little preparation time make the delicacy a frequent guest on the tables of many families. To prepare French chicken, you just need to layer lightly salted and peppered chicken, onions, potatoes and grated lump cheese. Many housewives, reducing the calorie content of the dish, do not put potatoes in it or replace it with mushrooms, and also do not use the oily skin from the meat. The beautifully laid mass is poured with cream and egg or mayonnaise, and then baked in the oven at a temperature of about one hundred and eighty degrees for forty minutes. When serving, sprinkle the aromatic casserole with finely chopped herbs.

An equally tasty dish (and no less popular) is the Georgian delicacy with the unusual name chakhokhbili, the preparation of which you will learn from the video recipe.

What do they combine with?

Most often, chicken thighs are combined with:

boiled, fried, stewed and baked potatoes;
porridges (rice, buckwheat, millet, pearl barley, oatmeal and others);
peas and legumes;
pasta (spaghetti, noodles, shells, horns, noodles and others);
tomato sauces and lecho;
vegetable stews prepared, for example, from zucchini, eggplant, bell pepper, tomatoes;
pumpkin and squash;
all kinds of cabbage: broccoli, cauliflower and kohlrabi;
champignons, oyster mushrooms and other mushrooms;
pineapples;
prunes;
apples;
chicken eggs;
cottage cheese and feta cheese, as well as hard and processed cheeses, for example, mozzarella;
citrus fruits: lemons, oranges;
fried and baked onions;
boiled, fried and baked root vegetables (carrots, turnips, beets).

With all these products you can create in minutes great amount delicate delicacies.

How are they prepared?

Chicken thighs themselves do not have much flavor, so most often they are prepared before cooking: marinated or soaked in salt. The most popular and well-proven fillings that add flavor, aroma and tenderness to meat are:

honey and mustard (separately and together);
mayonnaise;
tomato sauce;
milk and cream, as well as dairy products, such as kefir, yogurt, sour cream;
soy sauce and teriyaki sauce;
wine;
vinegar (table, grape, apple or infused with herbs).

Each housewife makes marinades based on her personal needs, and the taste and tenderness of the meat depend on the time the chicken is kept in them. The most tender meat will be meat pre-treated with a sweet or creamy sauce, while meat prepared with vinegar or wine will be drier. You need to marinate the meat for at least one hour, and the utensil can be any container of suitable size that has a lid, as well as a regular plastic bag.

The best spices for chicken thighs (and chicken meat in general) are:

basil;
allspice;
oregano or thyme;
coriander;
rosemary;
turmeric;
Bay leaf;
celery;
parsnip;
marjoram;
saffron;
oregano;
ginger;
chilli;
curry mixture;
dried onion greens;
khmeli-suneli;
black pepper;
dried and fresh garlic.

All these ingredients are used in arbitrary quantities: it all depends on the taste of the cook and the desires of the tasters. It is worth noting that in most cases all spices are added to raw meat, and the preparation is already underway with them. The only thing I would like to note is that it is advisable to add fresh garlic a few minutes before the delicacy is ready, and it is better to add garlic juice to marinades.

But always remember that you can only marinate a thawed product, because frozen meat does not absorb liquids well. You can defrost the workpiece:

in water;
in the microwave;
in the oven with a special mode;
on air;
in a refrigerator.

The fastest way to defrost chicken thighs is in the microwave, but, according to scientists, this is precisely what is bad, because the product loses its structure and nutritional value. Under the influence of radiation, the protein is welded from the inside. This is invisible to the naked eye and does not harm a person, but such a delicacy does not bring any benefit to the body. For those who want to defrost meat in water, we would like to remind you that you need to lower the workpiece directly in the film and always in cold water. In addition, do not forget that while defrosting the meat, the water in the bowl or saucepan will definitely need to be changed several times.

As for bone or its absence in the finished product, there is no clear answer to the question regarding choosing the best product. It should be noted that clean boneless meat is preferable, but it is not always more affordable. Those who are looking best product, and also pays little attention to the cost of the product, most often they purchase just such a semi-finished product.

How to submit?

Many people wonder how to serve chicken thighs. Everything will depend on how the meat was cooked. Boiled pieces, for example, can be served whole or separated into fibers. Some housewives practice the following: boil chicken bouillon for the first course, and the meat from it is used for salads or stuffing, or simply served with a side dish for the second course. It’s also easy to cook from boiled meat delicious dressing for navy-style pasta. To do this, you will need to fry the finely chopped pulp with onions and carrots in butter or high-quality margarine. Boiled chicken thighs, like chicken legs, can be used for cooking baby food: juicy meat turns perfectly into a tender pate, which can not only be spread on bread, but also simply mixed with mashed potatoes.

Baked in the oven or fried in a pan, pieces of meat with a crispy crust are sure to please everyone. You can add a new taste to the product with sauces. Most suitable option will become cheese, mushroom or peanut sauce With herbs or without them. You can dip pieces of breaded and deep-fried thighs into the same sauces.

Meat cooked on skewers or on a grill can be served with ketchup or adjika,

Chicken thighs prepared in any of these ways are appropriate for breakfast, lunch, or dinner. There is a place for delicacies made from this meat and festive table. True, this will require a little imagination, but rest assured, the result is worth it: you can feed a fairly large group of guests cheaply and cheerfully!

How to cook and what can be made from chicken thighs?

For most housewives, the question of how to cook chicken thighs is not relevant. But we still want to note that chicken meat can be:

stew in a pressure cooker, slow cooker, goose pan, duck pot, in a jar;
cook in a saucepan, steam;
fry in a frying pan or in a slow cooker;
bake in the oven (on a baking sheet, in a sleeve, in foil, in a pot);
cook in an air fryer, deep fryer;
oven on the grill, on the grill, on the fire, on the barbecue, on coals;
smoke hot and cold, as well as with liquid smoke.

Chicken meat is distinguished by the tenderness of its fibers, so almost any of the above actions will not take more than sixty minutes per dressing. Smoking in the usual way may take longer, but this is not due to the meat, but to the specifics of the processing itself. In any case, smoked thighs take no longer to cook than any fish.

Chicken thighs are made from:

broths for all kinds of soups, borscht and cabbage soup;
chopped and regular cutlets;
sandwiches and pizza;
minced meat for making meatballs and cabbage rolls;
chops;
goulash and other sauces;
casseroles;
boiled and smoked sausages;
jellied meat and aspic;
kebabs;
rolls;
filling for pies and pies, pancakes, tartlets, dumplings and dumplings;
potato pancakes and pancakes;
snack cakes;
stuffed “pockets”.

In addition, meat from the thighs is used to prepare pilaf and stew. It is with this product that the finished dishes turn out tender, nutritious, but at the same time slightly fatty. To avoid the latter, many cooks simply remove the skin from the meat and do not use it for further cooking.

Cooking chicken thighs is not at all difficult. In order for the delicacies to turn out amazing, you need to follow the established rules of preparation and preparation. meat products. After that, all that remains is to experiment. So from regular product You can get a new treat every day. On culinary websites and in print publications you can always find a huge number of cooking methods and methods. delicious treats from chicken. A step-by-step recipe for preparing fragrant and tender thighs can even be found on the packaging of the baking sleeve.

Most delicious dishes, according to reader reviews, are chicken thighs fried in dough (batter), as well as breaded with breadcrumbs, corn grits, sesame or small flakes. This “coat” does not allow meat juice to leak out, and is also well fried. True, such food can hardly be called dietary: the calorie content of such delicacies is off the charts, because the crispy crust contains a lot of oil, and for all those who adhere to proper nutrition or is on a weight loss diet, such dishes are not suitable.

For all those who want to taste the taste delicate delicacy and does not consider BJU, we offer a description of the preparation process. Even a teenager can easily handle it, and all you need to do is:

Wash and cut the meat (for example, each thigh into two or more parts), while simultaneously separating the bone.
Season with salt and then sprinkle the workpiece with ground black pepper or seasonings.
Dip meat into beaten egg white chicken egg(or a whole egg), roll in breadcrumbs, and then quickly dip into the white again.

The final step is to roll the meat in breadcrumbs and lower the workpiece into hot vegetable oil. Just two minutes - and the golden-brown piece can be taken out onto a plate!

Harm and benefit

There is not much to say about the dangers and benefits of chicken thighs. All known warnings relate to individual intolerance to the product and some health characteristics of people who should limit their daily menu. The main categories of people who need to eat chicken thighs with caution are those who have:

diseases of the pancreas and gall bladder;
problems associated with metabolic disorders;
ulcerations prone to bleeding in any part of the gastrointestinal tract.

It goes without saying that people with such disorders are allowed to eat only boiled meat. In addition, in order to avoid problems and exacerbations of chronic diseases, when preparing food for people from the listed categories, it is necessary to soak the meat in water for a long time, and when cooking, skim off excess fat on the surface of the broth with a slotted spoon.

In general about the benefits universal product, which are chicken thighs, we can say that regular consumption of dishes has beneficial effect throughout the body, and delicacies made from such meat help:

improve the functioning of the cardiovascular system;
normalize and subsequently maintain the level of glucose in the blood of patients diabetes mellitus any type;
reduce the likelihood of blood clots;
improve the functioning of the musculoskeletal system, coordination of movement;
give vitality and increase labor productivity.

Eating meat cooked without fat and hot spices, is indicated for pregnant and lactating women, as well as people in remission, because this nutritious product and broth from it allow you to quickly restore strength.

Eating chicken helps prevent:

avitaminosis;
atherosclerosis;
stroke;
colds;
fractures.

Treats made from chicken thighs in the diet reduce the risk of developing gout and polyarthritis, and also help in the fight for external beauty. Substances contained in chicken meat, have a positive effect on hair growth, nails and their health, as well as on the condition of the skin.

Affordability, the ability to freely purchase chicken thighs, as well as prepare delicious and nutritious dishes from them, have made the product one of the most desirable. Before the scent fried chicken and its crispy crust rarely can be resisted. Chicken thighs are served almost everywhere; dishes made from them can be found in fast foods and classic restaurants.

We hope that in this article we were able to answer all your questions, and now dishes from delicious chicken They will delight your household more often!

What part chicken carcass do you like best? I’m sure most will answer that it’s legs or thighs. Because this place has the most tender, so-called “red” meat. Yes, you can also cook the breast so that it is soft and juicy, but it is much more difficult.

And they usually say about thighs that they are very difficult to spoil with anything and, as a rule, they turn out tasty on their own.

And personally, I am inclined to agree with this statement. This is the part of the bird that I learned to cook first. What to cook there? Grease the baking sheet and put it in the oven. But over time, the desire to enjoy food led to the complication of recipes, the addition various marinades and sauces.

And this is exactly what I want to talk about today: How to cook chicken thighs in the oven to give them a different flavor, so that they have a special, unique taste every time.

The first three recipes are based on cooking honey sauce with addition various ingredients, which will nicely set off caramel flavor. I recommend starting your experiments with these options. It is quite possible that after them you will no longer want to try any others.

Thighs in honey-soy sauce with garlic

Let's start with spicy sauce, made from honey, soy sauce and garlic. The combination of these tastes cannot be expressed in words. Delicious. Goes great with side dishes such as rice and potatoes.

Ingredients:

Chicken thighs - 6 pcs
Wheat flour - 100 g
Paprika - 1 tsp.
Salt - 1/2 tsp.
Pepper - 1/2 tsp.
Honey - 50 ml
Soy sauce - 2 tbsp.
Garlic - 3-4 cloves

Preparation:

1. In a dry bowl, combine and mix all the dry ingredients: flour and spices.

2. Dip the thighs, previously washed and dried with a paper towel, in the prepared mixture and leave to soak for 10 minutes.

The meat should not only be deboned, but also flour and spices should be lightly rubbed into it.

3. While the meat is soaking, prepare the sauce. To do this, you need to mix honey with soy sauce and garlic, grated on a fine grater or passed through a garlic press.

If you only have candied honey, you need to heat it slightly over a fire until it becomes liquid.

4. Place the chicken in a baking dish greased with vegetable oil, pour the sauce on top and distribute it evenly over the meat with a brush so that the meat does not dry out.

5. Cover the mold with foil and place it in the oven preheated to 200 degrees for 30 minutes. 10 minutes before the end, remove the foil to form a crispy crust.

Ready. Bon appetit!

Marinade for roasting chicken in oranges

But this recipe will appeal to lovers of citrus notes and orange sourness. Products that do not have their own strong aroma are ideal as a side dish. For example, mashed potatoes.

Ingredients:

Chicken thighs - 1.5 kg
Oranges - 4 pcs.
Soy sauce - 5-6 tbsp
Honey - 100 g
Salt - 1 tsp.
Provençal herbs, turmeric, red pepper - 1/2 tsp each.
Garlic - 3-4 cloves

Preparation:

1. Prepare the sauce by mixing honey, soy sauce and juice from three oranges.

If you don't have a juicer, just squeeze out the juice with your hands. You should not replace natural fruit juice with a store-bought equivalent, it is too sweet.

Add salt, spices and garlic, cut into thin slices. Mix everything well.

2. Take deep form for baking, lightly grease it with vegetable oil and place washed and dried thighs in it.

The meat should be either chilled or completely thawed so that after baking it does not turn out to be raw inside.

Pour the marinade into the mold, cover it with cling film and put it in the refrigerator for a couple of hours to marinate.

3. After this, remove the film, place orange rings on the thighs and place the mold in the oven, preheated to 10 degrees for 45-55 minutes.

Every 10-15 minutes, pour the marinade over the meat so that it does not dry out.

Ready. Bon appetit!

How to make honey mustard sauce

Recipe mustard sauce for spicy lovers. You will definitely love the combination of mustard and ginger spice. Pairs well with any side dishes.

Ingredients:

Chicken thighs - 9 pcs
Paprika - 2 tsp.
Garlic - 1 clove
Mustard - 2 tsp.
Honey - 3 tsp.
Ground ginger - 1/2 tsp.
Salt, pepper - to taste

Preparation:

1. Combine all ingredients except salt and pepper and mix in one bowl, squeeze out the garlic with a garlic press.

2. Wash the thighs, dry them with a paper towel, add salt and pepper, coat them with marinade and place them on a baking sheet greased with vegetable oil.

3. Place the baking sheet in the oven, preheated to 180 degrees for 34-40 minutes.

Ready. Bon appetit!

Chicken thighs in the oven with cheese

Well, now let’s move on to simpler, but no less tasty options. For example, meat cheese cap with mayonnaise.

Ingredients:

Hips - 4 pcs.
Mayonnaise - 150-200 ml
Salt and pepper - to taste
Onion - 1 piece
Hard cheese - 100 g

Preparation:

1. Place the meat, washed and dried with a paper towel, in a deep bowl. Salt and pepper.

2. Place mayonnaise and onion cut into half rings in a bowl. Mix the ingredients together, simultaneously crushing the onion with your hands so that it releases the juice. After this, leave the meat to marinate for 30-40 minutes.

Opponents of mayonnaise can replace mayonnaise with sour cream.

3. Place the finished meat on a baking sheet, not forgetting to place the onion left over from the marinade on the thighs. And bake in the oven preheated to 200 degrees for 20 minutes.

4. After 20 minutes, reduce the temperature to 180 degrees, put grated cheese on the thighs and bake for another 20-25 minutes.

Ready. Bon appetit!

Video on how to bake chicken with a crispy crust

If a golden crispy crust is a very important condition for you when cooking chicken, then the next video is for you.

A simple recipe for poultry in tomato and sour cream sauce

The recipe presented below goes perfectly with a side dish of pasta or spaghetti, since tomato-sour cream sauce Great as a sauce for them.

Ingredients:

Thighs - 6 pieces
Tomato paste - 3 tbsp.
Sour cream - 3 tbsp.
Water - 300-400 ml
Salt, pepper - to taste
Garlic - 2 cloves
Green onions - a small bunch

Preparation:

The cooking process is actually very simple. Salt and pepper the chicken and place on a baking sheet with high sides or in a baking dish. Sour cream and tomato paste stir in a bowl of water and pour this sauce over the meat.

And then put the baking sheet in the oven, preheated to 180 degrees for 40-50 minutes

Remove the finished dish from the oven and sprinkle with chopped onion and garlic. Bon appetit!

Recipe for cooking in foil with soy sauce and sesame seeds

This method of cooking is not only very tasty, but also very neat. Afterwards you don’t have to soak and clean the pan. Recommended for lazy gourmets.

Ingredients:

Chicken thighs - 4 pcs
Soy sauce - 2 tbsp.
Mustard - 1 tsp.
Sesame - 1 tbsp.
Garlic - 3 cloves
Sunflower oil - 3 tbsp.
Curry seasoning - 1 tsp.
Salt, pepper - to taste

Preparation:

1. In a shallow bowl, mix soy sauce, mustard, curry and sunflower oil.

2. Salt and pepper the thighs and coat with the prepared marinade.

In order for the meat to be better soaked, it must be left in the marinade for at least 40 minutes. Or better yet, 2 hours.

3. Take 2 sheets of foil about 30 cm long and place them crosswise and place the meat on them. Pour a couple of tablespoons on top sunflower oil and wrap it in foil.

4. Place the resulting package in a baking dish and pour a glass of water into it. Then we send the form to the oven, preheated to 180 degrees for 35-40 minutes.

5. Products in foil do not brown and to get a crust, the pan must be removed from the oven after 40 minutes, carefully unfolded and baked unfolded for another 15 minutes.

Let's take this moment to sprinkle the meat with sesame seeds.

Ready. Bon appetit!

Thighs baked with potatoes in the sleeve

Well, now let’s move on to cooking the meat not separately, but together with a side dish. To cook immediately full meal.

Ingredients:

Hips - 2 pcs.
Potatoes - 4-6 medium
Vegetable oil
Salt, pepper - to taste
Spices for chicken - 2 tsp.

Preparation:

1. Wash the meat and dry it with a paper towel. Peel the potatoes, wash them and chop them coarsely (it is enough to divide one potato into 4 parts). Then pour a couple of tablespoons of vegetable oil into a bowl with potatoes and meat. Add salt, pepper and spices and mix everything thoroughly.

Vegetable oil ensures good adhesion of spices to foods.

If your sleeve does not have a seam, then do not forget to make several punctures in it with a toothpick so that the steam has somewhere to go.

3. Place the sleeve on a baking sheet and bake in the oven, preheated to 180 degrees for 60 minutes.

Ready. Bon appetit!

Delicious butter chicken with rice

But it's simple wonderful recipe chicken with rice in the oven. I admit, I haven’t tried it myself yet, but I already know exactly what I’ll cook for lunch tomorrow.

Poultry in the oven with vegetables and mushrooms

This recipe will be relevant during the summer fruit and berry season. This dish is prepared according to the principle “we put everything that grew on the site in the oven.”

Ingredients:

Chicken thigh - 6 pcs
Fresh champignons - 1 package (12-15 pcs)
Vegetable oil - 100 ml
Garlic - 3-4 cloves
Salt - 1 tsp.
Any vegetables you wish - carrots, potatoes, zucchini, eggplant, tomatoes and so on

Preparation:

1. Chop the garlic and put it in a deep bowl. Pour vegetable oil into it and add salt. Stir well and coat the chicken thighs with the resulting marinade. After this they need to stand for 40 minutes.

It is advisable to make 3-4 longitudinal cuts on the meat so that it is better soaked.

2. Line a baking sheet with foil (place it so that you can then cover the finished dish), grease it with vegetable oil and lay out the marinated meat. Next add mushrooms and coarsely chopped vegetables. The cutting should be really large: it is enough to divide the carrots in half, and, for example, medium-sized potatoes do not need to be cut at all.

Sprinkle oil on top, salt and add spices to taste.

3. Cover the food with foil and send the dish to bake in the oven, preheated to 180 degrees for 40 minutes. After this time, remove the top layer of foil, spray the meat and vegetables with oil again and bake for another 10 minutes.

Ready. Bon appetit!

Well, have you found a recipe you like? I'm sure so. After all, with the help of these recipes you can always prepare a simple, but tasty and delicious dish.

This dish has always been and remains to this day a real lifesaver for every housewife for all occasions.

If you don’t yet know how to deliciously fry chicken thighs and drumsticks in a frying pan, then we will tell you all the secrets of preparing this dish and give you three step-by-step recipes for every taste. This dish is made very quickly and simply, and the various culinary experiments allow you to create something original, signature, worthy of a festive table.

The Secrets to Delicious Fried Chicken Thighs

It would seem, well, what could be so difficult about frying chicken drumsticks or thighs in a frying pan? All you need is to rub the meat with salt, pepper and other favorite spices to taste, and place them in a well-heated frying pan with the addition of vegetable oil.

However, this is only classic version preparing fried chicken legs. And even in this classic you can add a whole bunch of innovative ideas.

Here are just a few of them:

Add chopped garlic or finely chopped herbs to the aromatic rub.
Use soy sauce to salt and give the poultry a traditional Asian flavor.
Before frying, marinate the drumsticks and thighs in a marinade of mayonnaise, garlic, herbs and black pepper.
Use ready-made seasoning for grilled chicken.
Use breading to give the chicken a crispy crust. As a breading you can use crackers, flour, semolina with spices or cornflakes, crushed into crumbs.
You can prepare an original complete dish of fried chicken with additional ingredients, for example, in sauce, with vegetables, rice, mushrooms, cheese, and so on.

As you can see, interesting options there are really a lot of ways to cook chicken thighs or drumsticks deliciously. But now let's look at how this is done according to all the rules.

How long should you fry chicken thighs and drumsticks?

Everyone knows the fact that chicken meat cooks quite quickly, and the main thing here is not to miss the moment when the already fried fillet begins to dry out. That is why when cooking chicken legs you should keep track of time.

The timer for frying the drumstick and thigh may differ, because there is less meat in the lower part of the leg than in the thigh.

So it will take about 40 minutes to cook the thigh.

First, fry the meat pieces on both sides in oil over medium or slightly higher heat, 10 minutes on each side, so that the fillet is covered with a thick golden brown crust.
At this time, do not cover the pan with a lid. And then we reduce the flame by 1-2 notches, pour 1 glass of water into the frying pan, cover the container with a lid and simmer the thighs for another 15 minutes until the liquid evaporates.
Next, turn up the heat again, remove the lid and brown the pieces again on both sides.

It will take 2 times less time to fry the drumsticks.

Fry the legs in oil for 10 minutes over medium heat until golden brown, then cook over low heat under the lid for another 10-15 minutes, constantly turning the pieces.

Ingredients

- 1 kg + -
- 4 tbsp. + -
- 4 cloves + -
Tomato paste - 1 tbsp. + -
Hard cheese - 100 g + -
- taste + -
— 50-80 ml + -

How to fry chicken thighs in a frying pan

First you need to thoroughly rinse the thighs under running water and then dry them with paper towels.

Now let's prepare the marinade

Mix tomato paste with salt, pepper and two chopped cloves of garlic.
Rub the resulting mixture into the meat pieces and place them in a plastic bag, tie it, letting out excess air, and put the bag in the refrigerator for 2 hours so that the chicken is well marinated.

During the marinating process, the chicken will release its juice, so once every 15 minutes you need to shake the bag to aromatic mixture distributed evenly over all thighs.

While the chicken is marinating, we will prepare another sauce

We grate the cheese finely, and then mix it with the remaining cloves of garlic, pre-chopped, and with mayonnaise.

Two hours have passed and we can start frying the chicken. Place a frying pan on the stove, set the heat to high, add oil and wait for it to heat up.

Place the marinated chicken in a hot frying pan and fry the pieces until golden brown and crusty on both sides.
After this, reduce the flame and, without covering the pan with a lid, bring the thighs to readiness (15-20 minutes).
After 20 minutes, cover the surface of the thighs with cheese and mayonnaise sauce, cover the pan with a lid, turn up the heat and cook the dish for another 5 minutes until the cheese has melted.

TO this dish Baked potatoes are the perfect side dish.

Easy Fried Chicken Drumsticks Recipe

This option for frying chicken drumsticks is the most banal, but the dish turns out very tasty. It should be noted that for cooking you need to take only chilled legs, not frozen ones.

Ingredients

Chicken drumstick – 0.6 kg;
Garlic – ½ head;
Refined oil – 1-2 tbsp;
Ground paprika – 1 tsp. with a slide;
Ground hot red pepper – ½ tsp;
Ground black pepper – ½ tsp;
Coarse salt - to taste;
Filtered water – 50-80 ml.

How to fry chicken drumstick in a frying pan

We will fry the chicken in aromatic oil, which is very simple to prepare. Pour oil into the frying pan, heat it, and then put the garlic cloves cut into two parts into the container. Over medium heat, fry the garlic until golden brown and then throw it into a bucket. The oil has absorbed the aromatic smell and is ready for further manipulation.
Now place the chicken drumsticks in hot and deliciously smelling oil, tightly next to each other, so that they fit in one row, and over medium heat, fry them for 7-10 minutes on each side until a bronze crust forms.
Meanwhile, mix all the spices and salt in a cup, and sprinkle the chicken with the resulting seasoning, then pour water into the container, cover it with a lid and bring the dish to readiness in 5 minutes.

Classic recipe for pan-fried thighs

Crispy, delicious pieces of chicken on the bone are... excellent dish for receiving guests. You need to prepare such a delicacy on an old one, proven over the years and in practice. cast iron frying pan, since we cannot achieve an excellent crust in Teflon pans.

Ingredients

Chicken thighs – 1.2 kg;
Milk 3.2% - 1.5 tbsp.;
Premium white flour – 110 g;
Peasant butter 82% - 40 g;
Salt - to taste;
Vegetable oil for frying – 80 ml;
Pepper mixture – ½ tsp.

How to fry chicken thighs in a frying pan

Prepare the breading mass. Mix flour (2/3 of the total volume) with pepper and salt in a common bowl, then roll the chicken thighs in breading and place in a heated frying pan with oil poured into it. Place the pieces skin side down.
Fry the chicken over high heat for 2-3 minutes until it is browned, and then turn it over to the other side and cook until it’s crispy (10 minutes).
After the chicken thighs acquire the desired color, reduce the heat to medium, cover the pan with a lid and simmer the meat for 3-5 minutes. Then remove the lid and fry the pieces again on both sides until crispy, 3-5 minutes on each side. That's it, the chicken is ready and can be removed to a dish.
Now drain the excess oil and fat from the emptied frying pan (leave no more than 1 tbsp) and again put the container on less than medium heat. Add butter to the bowl, wait until it melts, and add flour and the remaining breading to it, mix everything vigorously and in the end we should get a thick mass without lumps.
Now pour the milk into the pan, while simultaneously mixing the flour paste with the liquid with a whisk. When you achieve homogeneity of the sauce, you can salt and season the entire composition to taste. Cook the sauce for about 5 minutes.

After we've finished frying the chicken thighs in a frying pan, we place the crispy pieces of poultry on serving plates and pour over the Bechamel sauce. The perfect complement this dish will be stewed or steamed vegetables: cauliflower, green beans, asparagus or spinach.