Chicken in a pan
Description
The most important thing about this chicken pan-cooking recipe is to avoid stewing it—do not cover it completely with a lid, do not add water, and do not use low heat, because the key to chicken tabaka is a delicious, crispy crust! So here's how to prepare pan-fried chicken following all the traditional cooking methods.
Instructions
- 1
Step 1
1. Cut the chicken along the breastbone.
- 2
Step 2
2. Gently pound with a mallet, not too hard—don't break the bones, but slightly bend the spine and lower leg backward so the small bones come out of the joint sockets. The goal here is to make the chicken as flat as possible.
- 3
Step 3
3. Rub with salt, pepper, and sour cream on all sides.
- 4
Step 4
4. Melt the butter in a skillet and fry for 15 minutes on one side, placing a weight on top—in this case, a pot.
- 5
Step 5
5. Flip and cook for another 10-15 minutes on the other side, covered.
- 6
Step 6
6. That's it! Ready, enjoy!