ReceptnaptárBreaded fried chicken (rántott csirke)
Breaded fried chicken is the bone-in, larger-piece cousin of the breaded cutlet — it needs a longer frying time to make sure the meat cooks through.
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Ingredients
Method
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- Season the chicken pieces with salt and leave for 10 minutes.
- Set out three plates: flour, beaten egg and breadcrumbs.
- Coat the meat first in flour, then in egg and finally in breadcrumbs.
- Heat plenty of oil in a frying pan or saucepan over medium-high heat (about 170 °C).
- Fry the pieces for 6-8 minutes per side until golden on both sides and cooked through inside.
- For larger pieces, pierce them: the juices should run clear, not pink.
- Blot off the excess fat on kitchen paper.
- Serve fresh and hot with salad.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Always pierce the thickest part of bone-in pieces: the juices should run clear, not pink.
- Fry over medium heat, not high — thicker, bone-in pieces would burn on the outside before cooking through inside.
- Let the salted meat rest for 10 minutes before frying so the salt can penetrate a little.
- Leftovers are good cold too, but if you prefer them warm, reheat in the oven uncovered so the coating doesn't go soggy.
Frequently asked questions
Breast or thigh — which is better for breaded fried chicken?
Bone-in thigh stays juicier during frying; breast dries out faster, so it's especially important not to overcook it.
Similar recipes
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- Breaded Fried Chicken · Hungarian
- Southern fried chicken (buttermilk-marinated) · American
- Fried breaded cheese (rántott sajt) · Hungarian
- Breaded potato croquettes · Hungarian
- Breaded pork cutlets · Hungarian
More hungarian ideas
- Whole roast chicken
- Tray-baked chicken legs with potatoes
- Stuffed Chicken, Hungarian Style
- Chicken Fricassee with Vegetables
- Chicken paprikash with nokedli dumplings
- Hen soup with egg dumplings
- Chicken stew (csirkepörkölt)
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