Chicken carbonate: step-by-step recipe, cooking features and ingredients. Chicken fillet carbonate - crispy and appetizing meat snack Pork chicken fillet carbonate recipe

If you are looking for a recipe to cook chicken breast deliciously, make it into chicken tenders. With this method of cooking, the fillet pieces turn out to be very soft and juicy, and even with a crispy crust. And all this with a minimum composition of ingredients.

Tender pieces of chicken fillet fried in a small amount of vegetable oil are appetizing and attractive, and if served with herbs and fresh vegetables, even the most fastidious connoisseurs of meat snacks will be satisfied. Chicken breast carbonate is a dietary dish that can be prepared much easier and faster, which is very convenient if there is a need to quickly prepare and serve something. The main rule in choosing the main product is only one - the meat must be fresh. If you are using a frozen product, then you should also defrost it correctly: at room temperature without using a microwave.
If you have never cooked chicken carbonate, then be sure to try it, and you can be sure that you will want to cook this dish more than once or twice, it’s been tested!

chicken breast carbonate step by step photo recipe

Ingredients:

chicken fillet – 1 kg,
lemon – 1 pc.,
potato starch – 1 tsp,
baking soda – 1 tsp.,
wheat flour – 1 tbsp.,
salt - to taste,
vegetable oil - for frying.

Cooking process:

Before starting cooking, chicken fillet must be carefully processed, namely: trim off all remaining films and fatty layers, as well as remove cartilage and bones, if any. Then rinse the fillet well and let it sit until the water drains. Cut the meat into not very large pieces, about 3x3 cm.

Place the meat in a deep bowl, season with salt and soda, which we extinguish with lemon juice. Mix everything well.

Now crush the meat with potato starch, mix again and let stand for 15-20 minutes.

Heat vegetable oil in a frying pan. Dredge each piece of marinated fillet thoroughly in flour on all sides.

Place the pieces of meat in hot oil and fry first over medium heat on one side until golden brown.

Then turn the chicken over and fry covered over low heat until done.

During the frying process, the pieces of meat swell and become very juicy and tasty. Place the finished carbonate on a plate to drain off excess oil. Decorate the pieces of meat with herbs and serve.

Bon appetit!

Liliya S. told how to prepare homemade carbonate from chicken breast, recipe and photo by the author.

An interesting recipe for a meat dish that will diversify your weekdays. Meat prepared according to this recipe will also be on the holiday table. Delight your loved ones with the exquisite taste of chicken meat with sesame seeds, with a sweetish honey crust and amazing aroma.

In the classic recipe for this dish, the meat is baked almost immediately. I decided to marinate it with mayonnaise and salt overnight. This gave the carbonate softness and juiciness. For the marinade, I used 2 tablespoons of mayonnaise, salt and herbs to taste.

I would like to note that I tried to cook without pre-marinating the meat (when I was sorely short of time), it was also very, very tasty. I leave the decision on how to cook it (with or without marinade) up to you. Better yet, try two cooking options and choose the best one for yourself.

By the way, carbonates are not the only possible option. You can also use chicken thighs and wings for cooking. Or you can go even further and bake the whole chicken this way. Because of the honey crust and sesame seeds, it will look very beautiful on the holiday table and will not leave anyone indifferent.

The specified amount of ingredients yielded 6 servings of chicken meat. Time spent on preparation is 30 minutes.

To make Chicken Carbonates Baked with Honey and Sesame, you will need:

carbonates – 1 kg
honey - 2 tbsp. l.
sesame – 2 tbsp.
vegetable oil – 2 tbsp. l.
garlic – 3-4 cloves
spices
salt and pepper to taste

How to make Chicken Carbonates baked with honey and sesame seeds:

1. Rinse the carbonates under water and dry with a towel. Trim off excess fat and remove remaining feathers, if any.
2. Prepare the dressing. To do this, combine honey, garlic, passed through a press, all the spices (I have Italian herbs) and sesame in one bowl.

Add salt and pepper to taste. Mix everything thoroughly and coat the carbonates.

3. Place in a baking tray and place in an oven preheated to 180 degrees. Bake for 40-45 minutes.

No holiday table is complete without meat delicacies. Baked pork, pastrami and pork carbonade can bring guests true gastronomic pleasure. If desired, all presented snacks can be prepared at home in your own kitchen. By the way, the name of the last delicacy sometimes sounds like carbonate. Traditionally, it is prepared from pork loin without fat on it or with a maximum layer of 5 mm. The rest of the article will tell you how to prepare chicken carbonate. The dish has its own characteristics, with consideration of which we will begin a step-by-step description of the recipe.

Secrets of cooking chicken carbonate

Traditionally, this appetizer is usually prepared from the lean part of the pork carcass. If the technology is followed, the meat turns out tender, juicy, with a piquant taste of spices. Sometimes pork chops are stuffed with prunes or dried apples. The result is a dish with an interesting fruity note.

But chicken carbonate at home is no worse. When preparing it, it is recommended to adhere to the following rules:

Traditional pork tenderloin is pre-marinated before cooking, which makes it tender. Chicken is tender meat. It is not necessary to marinade it before cooking. Unless you want to give the bird an interesting taste and aroma.
When cutting the fillet into pieces, there is no need to make them small. Otherwise, the snack will turn out dry.
Carbonade can be prepared not only in a frying pan, but also in the oven, as well as in a slow cooker. After frying, place the chicken pieces on a paper towel to remove excess fat.

Ingredients for the dish

Another cooking tip is to use poultry fillets for the chicken carbonate, as store-bought ones contain too much water. As a result, the dish will not be as tasty.

To prepare the chicken appetizer you will need the following ingredients:

boneless chicken breast - 350 g;
lemon juice - 2 tbsp. l.;
starch - ½ tsp.
baking soda - ½ tsp;
wheat flour - 2 tbsp. l.;
salt - ¾ tsp;
ground black pepper - ¼ tsp;
refined oil.

From the dishes, you should prepare in advance a knife, a cutting board, a couple of bowls and a frying pan with a thick bottom.

Step by step recipe

The process of creating a dish includes several stages:

Prepare an appetizer using this chicken fillet recipe. It must first be washed, and then remove any remaining water with a paper towel.
Cut the fillet into cubes approximately 4 x 4 cm.
Season the poultry pieces with salt and pepper.
Combine potato starch with baking soda. Sprinkle the mixture over the fillets and stir.
Squeeze the juice from one lemon into a separate bowl. Strain it through a sieve to get rid of the seeds.
Pour lemon juice into bowl with chicken. Foam immediately forms on the surface. This means that the lemon juice has reacted with the baking soda.
Stir the chicken and leave in the bowl for another 15 minutes.
Dredge fillet marinated in lemon juice in flour.
Place the pieces in a frying pan with heated sunflower oil. Fry the fillet on all sides over medium heat until crispy.

The appetizer prepared in this way has the taste of the original pork chop. This is a very tasty and tender dish.

Chicken carbonate in a slow cooker

Some housewives believe that frying a frying pan makes the appetizer too greasy due to the large amount of vegetable oil. In this case, you can suggest preparing chicken fillet carbonate according to the recipe in a slow cooker. In this case, the following sequence of actions should be followed:

Cut fillet (600 g) into small pieces. Place them on a towel to absorb excess moisture.
Add a teaspoon of starch, salt and a little soda (½ tsp) to the fillet in a bowl. Sweat the ingredients with lemon juice (1 tsp) and stir.
After a quarter of an hour, roll the fillet in flour breading.
Select the "Roasting" program. If the multicooker functions allow you to set the temperature, select 160 °C.
Fry the chicken fillet in a small amount of heated oil for 3-5 minutes on each side.

Carbonate in the oven with paprika and soy sauce

Juicy and aromatic chicken carbonate can be prepared according to the recipe below:

Cut the chicken breast (1 piece) first in half lengthwise and then crosswise into several pieces.
Place the poultry pieces in a glass or enamel bowl and pour in soy sauce (50 ml).
Add paprika (1 tsp), red pepper (0.5 tsp) and salt to taste to the fillet. Mix well, cover the bowl with cling film and leave it like that for several hours or overnight.
Preheat the oven to 200°C.
Place the chicken fillet on a sheet of foil, then wrap it tightly.
Bake the dish for 20 minutes at high temperature. The meat should be juicy and soft inside, and to form a crust on the outside you need to brown it without foil for another 5 minutes.

You can serve carbonade with ketchup or any other sauce to taste. This is a very tasty and appetizing appetizer or an independent side dish.