How to fry chicken breasts – Topic

طريقة قلي صدور الدجاج
طريقة قلي صدور الدجاج

Fried chicken fillet with lemon sauce

cooking time six minutes
enough for six persons


  • Six pieces of boneless chicken breast.

Dough Ingredients:

  • Three quarters cup of flour.
  • Big egg.
  • Half a teaspoon of salt.
  • A glass of whole milk.
  • One eighth of a teaspoon of white pepper.

Lemon Sauce Ingredients:

  • A tablespoon of fine lemon zest.
  • tow large spoon of sugar.
  • Half a cup of each: whole milk, water.
  • quarter cup of lemon juice.
  • Two to three drops of yellow food coloring.
  • Four teaspoons of starch.
  • Quarter teaspoon of ginger.
  • Half a teaspoon of salt.

how to prepare

  • Put the chicken breasts between two layers of nylon and pound them thin, mixing all the dough materials together to get a smooth mixture.
  • Put a frying pan with oil on medium heat, then dip a piece of chicken breast in the batter, then fry it in the oil until it turns golden brown.
  • Place the chicken breasts on a serving platter, then spread the lemon sauce over them.

Prepare the sauce:

  • Put all the ingredients for the sauce in a small saucepan over the heat and mix them together, and leave it over medium heat to cook it, stirring constantly, until it has a thick consistency.

Fried chicken breasts with brown sauce

Preparation time ten minutes
cooking time twenty minutes
enough for four people


  • Fifty grams of butter.
  • A cup of cooking cream.
  • Mix of spices, salt and pepper.
  • spoon of flour.
  • A kilogram of thin chicken breasts.
  • Grated onion.
  • A box of mushrooms.

how to prepare

  • Season the chicken breasts with spices, then fry in butter for three minutes on all sides.
  • Remove the chicken from the pan and add the grated onions to brown them in the same pan, then add the flour and the mushrooms and mix them.
  • Add the cooking cream to the pan with a little water, then put the chicken breasts back in and leave it on the heat for five minutes until it thickens.

Chicken breast with grilled vegetables

cooking mode a little
cooking time fifteen minutes
enough for eight people


  • Four large pieces of chicken breast fillet, cut into medium cubes.
  • Two cups of milk.
  • 1 tablespoon each of:
    • Crushed ginger.
    • Spice curry.
    • Cumin powder.
    • Paprika or paprika.
  • 1 teaspoon each of:
    • Chilli.
    • Ground cardamom.
    • chopped cilantro;
    • salt.
  • Half a teaspoon of turmeric.
  • Two tablespoons of tomato paste.
  • Three tablespoons of lemon juice.
  • One onion cut into wedges.
  • Five cloves of garlic to the right.
  • Two pods of green pepper.
  • A large piece of zucchini.
  • Three large green, red and yellow peppers.
  • Two medium sized onions.
  • Green onion sticks.
  • Ten mushrooms.
  • Ten small (cherry) tomatoes.
  • A medium sized eggplant.
  • A small piece of broccoli.
  • A small piece of cauliflower.
  • ¼ teaspoon of black pepper.
  • A tablespoon of basil.
  • A tablespoon of oregano.
  • White rice to serve.

how to prepare

  • Put the chicken pieces in a dish and season them with (curry, ginger, yogurt, chilli, paprika, cumin, coriander, cardamom, lemon juice and tomato paste) until the pieces are completely covered.
  • Place the onion, garlic and bell pepper in a food processor on medium speed until the ingredients are coarsely ground.
  • Put the mixture prepared in the previous step on the chicken pieces and put it in the refrigerator for six hours or overnight until well seasoned.
  • Cut all the vegetables into medium-sized pieces (zucchini, peppers, green onions, eggplant, broccoli and cauliflower) and add the spices (oregano, salt, pepper and basil) until they are completely coated .
  • Bring wooden skewers and fill them with chicken and vegetables on separate skewers.
  • Put the skewers under the broiler, continuing to turn them from time to time, until they are all cooked.
  • Pour the rice into a serving dish, place the skewers alongside and serve hot.

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