How to get crispy chicken. How to cook delicious chicken with a golden crust in the oven How to get a crust on chicken in the oven
Any housewife knows how to bake crispy chicken in the oven. But not everyone has this simple, at first glance, dish that turns out to be perfect. At the same time, having such a recipe in your culinary piggy bank is vital, because grilled or simply baked chicken is a win-win option for the festive table. And it doesn't take much time to prepare.
In order to properly fry the dish and not upset it again, use our tips.
- Choose the right carcass. This is no less important than knowing how to roast chicken in the oven with a golden crust correctly. You should buy a chilled carcass, and preferably a steam one (this can be bought from private traders, but homemade chicken is usually harsh). Fresh meat is much richer in taste than frozen meat, in addition, after defrosting, the fibers always become stiff and dry. The optimal age of the bird is up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. Your attention should also be drawn to the color of the meat. The skin is white or with a slight yellowness, the fat is also white, without spots. Meat fibers should be pink, uniform. Refrain from buying if you notice gray areas on the skin and yellowish fat. And smell the carcass and feel free to buy if you feel a pleasant, slightly sweet smell.
- Pick up dishes. It also affects the quality of the finished dish. A whole chicken in the oven with a crispy crust will bake evenly and delight with a delicate taste if cooked in a cast-iron or ceramic form. Of course, metal and glass ones should not be thrown away, but there is always a greater risk in them that the meat will not be baked in places and will burn. Therefore, in the process of cooking, do not forget to turn it over for even baking.
- Watch the temperature. Optimal for a chicken is 180-200 degrees, the meat should be placed in an already preheated oven. For each kilogram of weight, 40 minutes are required in the oven, so safely bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but by a special thermometer, which is installed in the thickness of the fibers. The chicken is ready when the thermometer shows 85 degrees. If there is no appliance in the house, a toothpick will replace it: pierce the breast with it, and when you see the transparent juice flowing out, take the mold out of the oven.
- Don't forget the grill! It is the easiest solution to make crispy chicken in the oven. Just turn it on for 10 minutes before the end of cooking. If there is no grill, honey or sour cream will provide a crust. They should grease the carcass before you send it to the oven. By the way, it is better not to use the most popular mayonnaise among housewives: it will saturate the meat with acetic acid, which will make it lose its tenderness.
The easiest chicken recipe with golden crust
How to cook fried chicken? This recipe is suitable even for a novice hostess, as it is infinitely simple and always wins. In addition, the list of ingredients for it is so small that you can use this recipe when nothing is ready, and guests suddenly appeared on the threshold. Fried and juicy chicken cook deliciously and quickly.
So, you will need:
- chicken carcass - weight up to 1.5 kg;
- salt - the necessary large, you can use both stone and sea salt;
- black pepper - ground, in large quantities.
Cooking
- The carcass should be washed and cut along the line of the breast. Then open it like a book.
- Rub the meat with pepper, absolutely not sparing it.
- Take a baking dish and evenly sprinkle the bottom of it with salt. Drop a whole kilo!
- Lay the meat on the resulting pillow back.
- Place in preheated oven. Baking time - no more than an hour.
You should not worry that the carcass will turn out to be oversalted: the salt pillow will ensure completely uniform baking and the perfect delicate taste of meat. And the crust will turn out richly golden, crispy.
Turkish golden chicken
This is a recipe - a full-fledged holiday dish, with meat and a side dish as in the photo.
You will need:
- chicken carcass - no more than 1.5 kg;
- sour apple - enough 1;
- mustard and lemon juice - 2 tbsp. spoons;
- sugar - a teaspoon;
- garlic - a pair of cloves;
- potatoes and onions - 5 heads each;
- carrots - 3 root crops;
- parsley and thyme - 50 grams each.
Cooking
- Rinse the chicken, then you need to spread with salt and pepper.
- Put a sour apple inside the carcass.
- Mix the ingredients of the sauce: mustard, lemon juice, garlic and sugar. Rub the meat with them.
- Put the carcass in a mold, spread the diced vegetables mixed with herbs around.
- Put in the oven, heated to 200 degrees, bake for half an hour under the lid, and then until cooked - without a lid.
Breaded chicken
Proper breading is the secret to a truly golden crust on a bird.
You will need:
- chicken carcass - it must be divided into 4 parts;
- breadcrumbs - 1 cup;
- garlic - a tablespoon of chopped cloves (you can dry mix);
- 2 eggs;
- vegetable and sunflower oil - 50 g each.
Cooking
- Mix the crackers and garlic, break the eggs into a separate bowl, beat them with a fork.
- Rub the chicken with salt and pepper. Then dip each piece in the eggs and coat in the breadcrumbs and garlic mixture.
- Fry in a pan until a crust appears - it will take 3 minutes on each side.
- Transfer the meat into a mold, place a little butter on each piece.
- Bake for 40 minutes, oven temperature - 200 degrees.
It's so easy to cook and brown chicken in the oven with a crust! The recipes on our website will definitely help you with this!
0:1 0:11
How to cook delicious chicken with a golden crust in the oven
Chicken baked in the oven with a golden crust will become a real decoration of any holiday table. Appetizing, juicy and very fragrant, it will not leave indifferent even those who carefully monitor their figure. A fragrant and crispy crust beckons to try at least one piece.
You will need
- one chicken;
- 2-3 tbsp. spoons of mayonnaise;
- 3-4 cloves of garlic;
- Seasonings for chicken;
- Salt and black ground pepper - to taste;
- Vegetable oil - grease the baking dish;
Step by step solution 1:2255
1. First of all, the chicken must be prepared for the baking process - remove all excess, if any, and rinse well in cold water. And here is the first secret - in order for the chicken to turn out juicy and tender as a result, before baking it must be soaked in a salt solution (half a glass of salt per 2 liters of water) and sent to the refrigerator for at least an hour, and a maximum of 4-5 hours. This procedure is not mandatory, but if you have time, then do not be too lazy to soak the chicken, and the result will surely please you - the meat really turns out to be softer and juicier. I soaked my chicken for about 3 hours
2:16392:9
2. After soaking, the chicken must be dried with a paper towel.
3:658 3:668
3. Cooking seasonings for chicken. First, peel the garlic and cut each clove into 4 pieces.
4:1359 4:1369
5:9
4. We make small cuts all over the chicken with a knife, which must be filled with garlic.
5:162 5:172
5. Chicken stuffed with garlic will turn out more fragrant. This is much more effective than just rubbing garlic on the chicken. Then salt and pepper our bird.
6:975 6:985
6. To get a fried crust, you need to grease it with mayonnaise. I choose non-fat salad mayonnaise for this purpose.
7:225 7:235
7. To make the chicken more appetizing, you need to rub it with spices. Most often I take ready-made seasoning for chicken, in which there is not a drop of chemistry, but only a mixture of various spices.
8:1094 8:1104
9:9
8. Now our chicken is almost ready for baking. You can leave it like this for a while so that it marinates a little.
9:275 9:285
9. Before baking, grease the form with a small amount of refined sunflower oil and put the chicken on it. You can sprinkle some more seasoning on top.
10:1121 10:1131
11:9
10. It is necessary to bake a chicken at a temperature of 200 degrees, about an hour - it all depends on its size. In the process of baking, fat will stand out, with which we will pour the chicken on top so that the golden crust we need is formed.
11:453 11:463 12:968 12:97811. This is how we got an appetizing and fragrant chicken with a golden brown crust. It is best served with a potato side dish and some light salad, for example, from a tomato.
12:1316 12:1326Enjoy your meal!
12:1377note
- To check whether the chicken is ready or not, you need to monitor the juice that stands out from it. If it has become transparent, then our bird is completely ready for use.
- Together with chicken, you can immediately bake potatoes. To do this, it must be cut into small pieces and put around the chicken. The potatoes will be baked in the fat that comes out of the chicken.
- Before serving, baked chicken can be wrapped in foil and let it stand for 15-20 minutes so that it is saturated with its own juices and becomes more juicy.
But also for its delicious crispy crust. However, not everyone gets it in a conventional oven. Although in fact it is quite simple, you just need to know some tricks.
And today the site will tell you how to cook chicken with a delicious crust, without using any special miracles of modern technology for this.
Grilled chicken on the grate
In order for the chicken crust to crunch, the carcass does not need to be placed on a baking sheet - the less it comes into contact with the fat flowing from it, the better the result. Try to cook a bird according to our recipe and you will see that grilling in the oven is not the most important thing.
Ingredients:
- Chicken - 1 pc. (carcass for 1.7-2 kg),
- Vegetable oil - 2-3 teaspoons,
- Garlic - 4-6 cloves,
- Salt, ground black pepper - to taste.
Ingredients:
- Chicken - 1 pc. (carcass no more than 1.5 kg),
- Garlic - 5 cloves,
- Mayonnaise - 2-3 tbsp. spoons,
- Salt, coarse black pepper - to taste,
- A mixture of dry herbs (oregano, marjoram, thyme, dill) - 3 teaspoons,
- Red wine (any, except Isabella) - 100 ml,
- Glass beer bottle with a capacity of 0.5 liters - 1 pc.
Cooking:
Mix the garlic passed through the press, 2 teaspoons of dried herbs and mayonnaise, rub the chicken thoroughly with this mixture. Put it in a tight bag, tie it up and put it in the refrigerator for 3-4 hours. You can use a special marinating bowl.
Pour 1 teaspoon of dried herbs into a beer bottle thoroughly washed from labels and pour wine, shake to mix everything, and add warm water so that the liquid occupies 3/4 of the volume. Remove the chicken from the bag, wrap the carcass with foil so that the bottom hole on the bird remains open, and place it on the bottle.
Place a baking sheet with a small amount of water poured into it at the very bottom of the oven, put a bottle of chicken on it, and only after that turn on the oven at 220 degrees.
Cook the bird for an hour, then take it out, quickly but carefully remove the foil and put the carcass back, reducing the temperature to 200 degrees. Bake until dark golden brown.
Advice from the site: instead of wine and water to fill the bottle, you can use dark beer or just regular warm water in the same proportion. However, you still need to put the spices in the liquid.
In addition, the chicken can be baked without foil, in this case, tie her legs and wings with culinary twine or white cotton thread and before putting it in the oven, remove the marinade from it with a napkin, otherwise it will burn. And it is better to increase the marinating time to 6-8 hours.
If you are not using foil, then cook the chicken for 20 minutes at a temperature of 220 degrees, then reduce the heat to 200 and bake for another 45-50 minutes.
Grilled chicken on a spit
Crispy chicken in the oven
If your oven does have a grill and a spit, it makes it much easier to cook chicken with a delicious crispy crust. However, there are some little secrets here too.
Ingredients:
- Chicken - 1 pc. (carcass for 1.5-1.7 kg),
- Water - 4 tbsp. spoons,
- Sugar - 2 tbsp. spoons,
- Salt, ground black pepper (or seasoning for chicken) - to taste.
Cooking:
Wash the chicken, pat dry with paper towels and rub salt and pepper or seasoning into it. Wrap it in foil and put it in the refrigerator for several hours, and preferably at night - the more the carcass is marinated, the tastier it will turn out.
Then take out the bird, remove the foil. Dissolve the sugar in warm water and rub the chicken thoroughly with this syrup. String her on a skewer, fasten, tie her paws and wings with culinary twine (or plain white cotton thread). This is necessary so that these parts do not burn.
Place the spit in the oven, place a baking sheet under it to collect fat with water poured into it. Turn on the “grill” and “spit” modes, bake the chicken for 1 hour 10 minutes, then pierce it with a knife - if light juice stands out, then it is ready. If the crust is not quite golden and crispy (this happens when you cook defrosted chicken), increase the cooking time.
Advice from the site: serve the grilled chicken immediately and do not cover it with anything, otherwise the crust will soften and your efforts will be in vain.
Marinade and dip options for grilled chicken
We told you the technical methods of cooking grilled chicken - this is a grill, a bottle and a skewer. Now let's talk about marinade options, which also help to get a delicious crisp. The number of products and the baking time in these recipes are indicated for a chicken weighing about 1.5 kg.
Mustard-honey coating
Crispy chicken in the oven
Ingredients:
- Liquid honey - 50 ml,
- Mustard "Russian" - 3 teaspoons with a slide,
- Salt, ground black pepper - to taste,
- Vegetable oil - 3 teaspoons.
Cooking:
Wash the chicken, mix mustard, vegetable oil, salt and pepper in a bowl. Rub the carcass with this mixture and leave it for 3-4 hours in a container with a lid. You can marinate longer, in which case immediately put it in the refrigerator.
Cook the chicken in the oven (on a grill, on a bottle or on a skewer) for 40 minutes (at a temperature of first 230, and then 200 degrees), then remove and coat the carcass with liquid honey on all sides. Bake until golden brown.
Oil dressing with herbs
Crispy chicken in the oven
Ingredients:
- Olive oil - 2 tbsp. spoons,
- Dried parsley - 0.5 tsp,
- Dried marjoram - 0.5 tsp,
- Dried thyme - 0.5 tsp,
- Red ground sweet pepper - 1 teaspoon,
- Nutmeg - on the tip of a knife,
- Salt - to taste.
Cooking:
Rub the chicken with salt and olive oil, then carefully rub the ground red pepper and nutmeg into the carcass, sprinkle it with parsley, thyme and marjoram, pat so that they stick.
Let stand for 5-10 minutes so that the dry herbs are saturated with oil, and bake the bird in any of the above ways, but best of all - on a bottle under foil (40 minutes in foil, then - until a crust forms). Cooking time on a spit and on a wire rack - 50-55 minutes. The temperature depends on the cooking method and is indicated in the main recipes.
In order to feed a company of 3-5 people, a one and a half kilogram carcass is enough. Of course, choose chilled. By the way, it should always be in the refrigerator in reserve. You can put the chicken in the oven right on the baking sheet, but keep in mind that it will bake much better in a cast iron or ceramic dish, and you will get a crispy bird. In dishes made of glass or metal, there is a greater chance that it will burn and the crust will turn out more black than golden.
The standard baking temperature is 180 degrees. An hour is enough: during this time, you will tell each other about new items in cosmetics stores, show off a new handbag from the sale, and tease guests with an appetizing aroma from the kitchen.
How to cook crispy chicken
There are several recipes, but speed and the exact result are important to you: guests (and maybe future mother-in-law) who are in love with your culinary skills. The simplest is to cut the carcass in half along the breastbone and generously rub it inside and out with black pepper. Put salt on the bottom of the baking dish - ordinary or sea, and to get a thick uniform layer. Thanks to salt, the meat is perfectly cooked, and you get what you want - a golden glossy sheen and amazing taste! Then put the grated carcass back on the salt layer. Chicken is ready in an hour! If you have a “grill” function, then turn it on 10 minutes before cooking: this will make the crust perfect.
Grilled Crispy Chicken Recipe
For the crust to be truly crisp, there is one secret: the chicken should not come into contact with the fat flowing from it. The best way to avoid this is to put it in the oven on a grill rack. Wipe the washed carcass lightly with a paper towel, also cut the breast in half and grease with salt and pepper inside and out. Now lubricate the top with vegetable oil and - on the grate in a preheated cabinet!
Let the bird sweat there at a temperature of 240 degrees for 20 minutes, and then reduce the heat to 180 degrees and leave for another hour.
Secret marinade ingredients
To give the chicken a special piquancy, you can rub it with sour cream or honey. These are the easiest and fastest ways. But if you have the time, you can make a complete chicken marinade with a crispy crust. Melt 30 g of butter on fire, mix it with half a spoon of salt, red and black pepper to taste, crush two cloves of garlic there. Spread the carcass with this mixture and send it to the oven for half an hour, turning the lever 170 degrees. Then take out the chicken and pour it with a mixture of melted honey (4 tablespoons are enough) with lemon juice (2 tablespoons), and let it cook for another 45 minutes. You can water it with this mixture several times during baking. Always test readiness by piercing the bird's side with a fork. If juice appears, then you need to wait another 10 minutes, and then you will definitely get a crispy chicken! In the meantime, it is baking, take care of the side dish: stewed vegetables or vitamin salad - that's it!
Usually, before baking the chicken in the oven, the carcass is pre-cut into portions. But as practice shows, it is absolutely not necessary to do this. No less tasty is the whole chicken in the oven - with a crispy crust and tender meat, it can become a real decoration of the table. By the way, you can cook a bird in this way in different ways. To achieve the desired result, special bags, sleeves, food foil and even ordinary bottles are often used for baking. Each of these options is worth considering in more detail.
To get a really tasty whole chicken in the oven with a crispy crust, you can try baking it in a special bag. Today it is easy to buy in any store. Such bags are made of special materials, which even at very high temperatures do not interact with the products inside.
For baking in them you may need:
- 1 chicken carcass weighing no more than 1.3 kilograms;
- 55 grams of butter;
- 5 grams of salt;
- 15 grams of spices (just for chicken);
- 3 grams of black pepper.
How to use all this to bake a bird:
- Wash the carcass and gut. After that, inspect it carefully for the possible presence of feathers.
- Prepare marinade. To do this, the first step is to melt the butter in a saucepan. Then add the rest of the ingredients to it and mix it all until smooth.
- Grate the carcass with the prepared mass on all sides (inside and out).
- Send it to the refrigerator for at least 1 hour.
- After the time has elapsed, take out the chicken and put it in a bag, after tying the legs. Tie it or secure it with a special clip.
- Place the bag on a baking sheet and put in the oven, already preheated to 175 degrees. It will take no more than 1 hour to bake.
To make the bird's crust ruddy and crispy, 15 minutes before the end of the package, you need to break it.
Unusual bottle recipe
Even in Soviet times, housewives loved to bake chicken in the oven on a bottle.
To repeat this recipe, you will need the following products:
- 1 large chicken (about 2 kilograms);
- 50 grams of sour cream;
- salt;
- 3 cloves of garlic;
- pepper;
- spices (dry dill, paprika, curry, turmeric, chili).
In this case, the process must be carried out in stages:
- Wash and dry the carcass.
- Grate it with salt, spices, pepper and garlic squeezed through a press.
- Wrap the processed chicken in cling film and refrigerate for several hours (even overnight).
- Take a low glass bottle (it should fit in the oven in height), pour water into it and place it in a pan.
- Carefully place the chicken carcass on the bottle. Cover the neck with skin. Pour a glass of water into the bottom of the pan.
- Coat the carcass with sour cream.
- Place the skillet with the chicken on the rack at the bottom of the oven.
- Bake 45 - 75 minutes. The time will depend on the size of the carcass. Rotate the pan 90 degrees every 15 minutes to ensure the chicken cooks evenly.
The readiness of the meat is checked by the usual piercing. The juice that comes out should be clear.
How to cook up your sleeve
Instead of a package, many housewives often use a special sleeve for baking. It is a roll of film, soldered along the edges along. Before starting work, you only need to cut off a piece of the desired length and fix it on the sides with clamps. Baked chicken cooked in a sleeve also turns out juicy and fragrant. Everything here will depend on the chosen recipe.
For example, you can use the following ingredients:
- 1 chicken;
- salt;
- 30 milliliters of any vegetable oil;
- 1 lemon;
- 5 cloves of garlic;
- ground pepper.
Poultry roasting must be carried out in the following order:
- Wash the carcass thoroughly and dry with a napkin.
- Cut off a part of the sleeve from the roll and tie it on one side in a knot. The segment should be slightly longer than the chicken carcass.
- Lemon cut into slices. Several pieces can be immediately put into the sleeve.
- Rub the chicken with salt and pepper and brush with oil.
- Put it in your sleeve. Put the rest of the lemon and garlic, cut into thin slices, on top.
- Fasten the sleeve on the other side with a clamp and place it on a baking sheet (necessarily cold). Poke holes around the perimeter with a knife or fork to allow steam to escape.
- Send the baking sheet to the oven for 60 minutes, preheating it to 220 degrees.
The result is a wonderful tender chicken with a golden crust and lemon flavor.
Whole chicken in the oven with a crispy crust in foil
No less tasty is also chicken in foil. Moreover, to obtain the perfect taste of meat, it is not necessary to use any special seasonings or spices.
It is enough to have the following mandatory products available:
- 1 chicken;
- 3 grams of black pepper;
- 10 grams of salt;
- Bay leaf.
The method of preparing such a dish partly resembles the previous options:
- First you need to rinse and dry the carcass thoroughly.
- Rub it with a mixture of salt and pepper. Inside you can put a leaf of laurel.
- Take two sheets of foil. Put one from below, carefully wrap the edges, imitating a plate and place the carcass on it.
- Cover the chicken with a second sheet and twist the edges tightly.
- Preheat the oven to 200 degrees.
- Place the bundle on a wire rack and bake for an hour and a half.
- 10-15 minutes before the end of processing, remove the top sheet and wait until the chicken is browned.
During heat treatment, the carcass loses juice and part of the fat, and the resulting broth accumulates in the lower piece of foil. If desired, it can be used as a fragrant gravy for potatoes or boiled pasta.
With potato
By the way, when baking meat, the side dish does not have to be cooked separately. This can be done at the same time. The result is an excellent chicken and potatoes. Making such a dish will not be difficult.
You will need an almost standard set of ingredients:
- 1 chicken carcass;
- 1 kilogram of potatoes;
- a couple of tablespoons of mayonnaise;
- salt;
- 4 cloves of garlic;
- pepper;
- 5 - 10 grams of dry spices.
Cooking chicken with potatoes is not at all difficult:
- Gut, rinse and dry the carcass thoroughly.
- Chop the peeled garlic into slices and stuff the chicken with it.
- Grate it with pepper, spices and sprinkle with salt.
- Coat the workpiece with mayonnaise and place on a baking sheet.
- Cut the peeled potatoes into large pieces and place them around the perimeter of the processed chicken carcass.
- Preheat the oven to 180 degrees.
- Put a baking sheet in it and bake the meat for at least one hour.
This is how, without much effort, you get a tender, fragrant and unusually tasty chicken with a side dish.
Cooking Classic Grilled Chicken
At one time, grilled chicken was very popular among the people. It was prepared in almost all cafes, restaurants and even small fast food outlets. Many even tried to make such a dish at home. By the way, it's not that hard.
For work you will need:
- chicken carcass weighing 1 kilogram;
- 10 grams of salt;
- 75 grams of sour cream;
- pepper;
- 4 cloves of garlic;
- 3 tablespoons of prepared mustard;
- fresh greens.
For the preparation of such a bird, it is desirable to have a skewer. With it, baking can be carried out more evenly. In extreme cases, a regular grill will do.
Necessary:
- Gut the chicken and rinse. Make cuts on the sides of the carcass and hide the wings in them (so as not to burn).
- Finely chop the garlic, and then mix it with sour cream and mustard.
- Coat the chicken with the prepared marinade and leave for a couple of hours.
- Preheat the oven to 200 degrees. In this case, immediately set the "grill" mode. If not, then you need to immediately turn on the lower and upper heating.
- Put the carcass on the spit and strengthen it inside the chamber. Place a baking sheet with water on the bottom - fat will gradually drain from it.
- It takes about an hour and a half to cook, periodically turning the spit. After 60 - 70 minutes, you can do a readiness test by piercing the meat in different places. As soon as the juice becomes colorless, the chicken can be taken out of the oven and placed on a dish.
Boiled pasta (preferably spaghetti) or fresh vegetable salad are suitable as a side dish.
Under the influence of hot salt vapors, a beautiful golden crust forms very quickly on the surface of the carcass. Thanks to this, the juice remains inside, which makes the meat more tender and soft.
This original method has been known for a long time. But few people have tried to repeat it at home. For a classic recipe, in addition to chicken, only salt is required. But there are other options as well.
For example, you can take:
- 1 chicken (no more than 1.5 kilograms);
- 1 lemon;
- 0.5 kilograms of coarse salt;
- 10 grams of any dried aromatic herbs (oregano, basil or thyme).
Preparing baked chicken is very simple:
- Dry the washed and gutted carcass well with a napkin.
- Put a whole lemon inside. During roasting, it will give the meat its flavor.
- Sprinkle salt on a baking sheet and smooth out.
- Lay the prepared bird on top.
- Preheat the oven to 195 degrees.
- Put the chicken in it and bake for an hour.
Surprisingly, the meat does not absorb excess salt. At the same time, it bakes well and is very soft.
Loading...
