Fried Chicken
6 servings
25 minutes
Fried chicken is one of the simplest yet incredibly appetizing dishes of Russian cuisine. Its history roots back to village feast traditions where juicy meat soaked in aromatic oil and spices was considered a true delicacy. The dish features a golden crispy crust and a tender, juicy flavor enhanced by a hint of lemon juice's acidity. It is versatile in serving – pairs excellently with seasonal vegetables, potatoes, cereals, or fresh salads. Prepared according to the traditional recipe, fried chicken becomes the centerpiece of family dinners, symbolizing home comfort and warmth. Adding lard makes it even richer and more aromatic, creating a perfect balance of flavors.
1
Mix salt, oil, and lemon juice, and grease the inside of the processed chicken (if the bird is old and not fatty enough, you can attach 1-2 slices of lard to the upper part of the back and place finely chopped lard in the belly).
- Salt: to taste
- Clarified butter (ghee): 100 g
- Lemon juice: to taste
- Chicken: 1.5 kg
- Lard (back fat): 50 g
2
In a suitable container, heat half of the oil, place the chicken. Pour in the remaining oil and fry in a heavily heated oven for about 15 minutes, periodically adding broth.
- Clarified butter (ghee): 100 g
- Chicken: 1.5 kg
3
Remove the meat roasted on both sides until a pink crust forms and cut it into portions. Serve with a complex garnish and salad depending on the season.
