Fried chicken with a crust in a multicooker Oursson MP5005

Fried chicken with a crust in a multicooker Oursson MP5005

Category: Meat dishes

Ingredients
Large chicken thighs	4 things
Adyghe salt (or herbs and spices to taste + salt)	1 tbsp. l. from. slide
Garlic	4 cloves
Soy sauce	2 tbsp. l.
Vegetable oil	5 tbsp. l.
Balsamic vinegar	2 tbsp. l.

Cooking method

• Well, they love my fried chicken with a crust! Because of her, I'm making such sacrifices ... Horror. But recently I accidentally got it in my cartoon. Usually it turns out boiled and stewed. And here is the real one! Fried!
• The main portion should be in one row!
• We take 4 large thighs. Can even be slightly frozen. Put multi in a saucepan. We marinate here. Rub with salt and spices, pour with vegetable oil, soy sauce, add crushed garlic, balsamic. In short, marinate to your taste, but always with vegetable oil without mayonnaise and ketchup. No liquid means. We let it lie down for a while, but you can cook right away - a multicooker can handle it. Here is what I have ... By the way, we put it face down for Frying, that is, with the skin down.
• Further, the process depends on how large the chicken is. The first stage - Pressure 1 (no more) Frying mode with the lid closed. After the end of the mode, we check how cooked the chicken is. The chicken secretes juice. If the meat near the bone is very red and obviously raw, then Fry again. If you are almost ready, then we turn the hips and proceed to the next stage.
• The second stage - we need such a device. I love him. This is the lid that is used to cover the pans - an anti-sprinkler. Of course, it does not help much, but if you put napkins on top of a criss-cross, then the situation changes. So we cover the chicken with such a lid and turn on the Baking mode. And we bring it to readiness, namely a beautiful crust.
• 
• The chicken turns out to be very tender, not fried. Since the liquid evaporates quickly after the chicken is stewed. But this liquid (her husband calls her "yushechka") is sooo tasty !!!

Note

And I will never fry on a bottle again - I barely tore off the fat from the oven! Although the infection is tasty

Well, militia, are you doing food supplies? Clever girl
Both the crust and the color. It looks tempting. What herbs do you prefer to add to the chicken?

Well, militia, are you doing food supplies? Clever girl
Both the crust and the color. It looks tempting. What herbs do you prefer to add to the chicken?

Thank you Natasha! I'll dump the most delicious piece for you! I can even take off the skin (from a chicken, in the sense, otherwise I’ll start inventing) And herbs ... Olya Rada-dms put me plump on the Adyghe salt. Now I do it myself for reasons of economy. And there I shove what dried herbs there are: parsley, celery, dill, blue basil, marjoram, rosemary. Isho love fennel seeds, but mine don't. And juniper berries are tolerated only in limited quantities. Such syakie!

and my chicken only with coriander and garlic is recognized. And to be honest, me too. But a mixture of Provencal herbs, my family does not like. But I'm in the basilica. We sell it purple, zapaaaah. Even the eldest son, when packing a suitcase, does not refuse a large package of dry basil.

Ira, a crust - to me !!!!!!! Look! She squanders! While Chuchun is driving away from his Isssssykkul, I'm already gnawing everything.
Natasha, how are you doing with coriander? I am lublu coriander. And the chicken on the balcony is freezing. Let's inject! There is coriander, seeds, I mean. There is also a mortar, if necessary.

ABOUT! Orsson is, chicken is, salt - of course! There is a recipe! Everything for kitchen happiness! HURRAH!
Irisha! Thank you for the method with the napkin, I will cover it now and when I make the tapak!
Well, I don't need it, not a piece - I'll make myself go cry!

and my chicken only with coriander and garlic is recognized

Oh, sure, there is coriander too! I generally love all herbs!

Ira, a crust - to me !!!!!!! Look! She squanders! While Chuchun is driving away from his Isssssykkul, I'm already gnawing everything.

Give it back, here it is! And also a lizard, you must not be true chickens! And then she grabbed the bite and rested it! Give me a bunch of dessert in return, what is it?

Irisha! Thank you for the method with the napkin, I will cover it now and when I make the tapak! Well, I don't need it, not a piece - I'll make myself go cry!

Olga, come in dear, for you a piece is always stuck! I'm dying from the salt of Adyghe! Deliciousness! I've already bombed the second batch! Like it very much! So the crust is yours by right!

Thank you for the method with the napkin, I will cover it now and when I make the tapak!

oh this lid does not save much when frying. But with napkins it is easier! In the cartoon so voosche no problems, but on a good fire in a frying pan there are fewer problems!

[Arka]

Arka,: yahoo: Well, finally, at least someone asked me. Choking with joy, I tell you I need ground coriander (but crushed coriander will do too), garlic and paprika. Well, the principle of coating is the same for everyone. It's just that the combination of these particular spices gives a very purring aroma and taste.
Don't worry about the skin, I don't eat it.

ground coriander (but crushed), garlic and paprika.

need to try!

Don't worry about the skin, I don't eat it.

ha, that's who the smartest drinking companion is! Cool Natalie has a chicken with you!

chicken, I won't eat much. But all sorts of pickles and pickled vegetables,: crazy: better me not to show. I crack everything.

chicken, I won't eat much. But all sorts of pickles and pickled vegetables,: crazy: better me not to show. I crack everything.

and I love together ... mnyamka

And also a lizard, you must not be true chickens!

Ir, so I'm not out of debt, but out of mutual (with the chicken) desire Yeah, yeah

need ground coriander

So the lope of that kalyandra (as my grandmother says)

Teaspoon: secret: minimum. Well, I love it, there was a riot of spices. But in this case, a combination of three components is sufficient. Grind the garlic with salt, add paprika and ground coriander, then two tablespoons of vegetable oil and grate the carcass well. And that's it

1 teaspoon coriander total? !! I thought more...
I'll take 2 + 1 paprika

[Irishka!]

It's funny how Irishka! fried chicken is sacred!
Only for half a day I poked my eyes on the lid - the grid over the saucepan and painfully tried to figure out how such a saucepan with a lid would fit into the cartoon ?! Oh-oh-oh-oh! No mind - consider a cripple! I sit and think: how is it that Iruska also covers this whole structure with a multi lid ?!
Hmm ... Insanity sneaks up unnoticed!

Only for half a day I poked my eyes on the lid - the grid over the saucepan and painfully tried to figure out how such a saucepan with a lid would fit into the cartoon ?!

Interesting idea! Irisha Kulibin you are ours! Well figured it out? I don’t cover it with a specialist, it’s a crust. In general, an interesting thing. My husband, being on vacation, took apart the multi lid. Clean to. So now she plows like crazy. It seems to me that the cooking temperature has become higher. I used to be a little stoker, but now I'm afraid to burn!

Do you have a heating element built into the lid?

Do you have a heating element built into the lid?

that's just the point that no. but now I see that he is cooking faster and faster. and the heat is greater

[Ira]

Ira, delicious thighs !!! sorry i don't have such a powerful cartoon ...

And the herbs ... Olya Rada-dms put me plump on the Adyghe salt.

Can I ask for a link to salt?

Pear, you also mean Svan google. For me, Svan is even tastier this way.

[Nata]

Nata, thanks, looked, there are so many herbs !!!! I present the aroma !!!

Can I ask for a link to salt?

If you are old, then Google will help you - since Olya just gave me a box. And now I'm doing it just by the meaning. But I shove all the herbs that are there!

Ira, what a wonderful recipe! I will definitely cook it soon, the thighs are in the freezer waiting in the wings! My men love fried chicken very much, so that there is always a fried crust. So tired of all the pan from the oven and remove the baking dish to fry the chicken. And I have never tried it in a multicooker, although I have three of them, not counting the UNIT-1210 pressure cooker-smokehouse. Probably I will do it in Polaris-517 there is a "multi-cook" solution, it will be possible to control the temperature during frying. How to make Edyghe salt?

How to make Edyghe salt?

I took coarse salt (ordinary in a paper bundle, but you can be perverted with sea salt - your desire). By the way, the cooking method depends on the storage time. I know I use it momentarily, so I don't bother with the question of cooking garlic. I just crush it on a garlic to the salt, then there are dried herbs (finely grated). I used to chop the garlic finely and dry it (I don't have a dryer) and then add it, but now I don't bother ...

Irochka THANKS very much for your answer! They described everything so well and clearly. I'll start making such salt, but I only have very fine one. Tomorrow I'll go specifically for a large one, and I have a lot of Provencal herbs, if you count marjoram, basil, thyme, oregano, rosemary. I bought them in Metro and use them in the manufacture of sausages, and all kinds of marinades for meat and fish.

I'll start making such salt, but I only have very fine one.

you're welcome! I really love this salt! the truth is this is no longer the Adyghe - the composition of the herbs there is special, but isn't that important? It is important that it is tasty! It's not easy for me to salt the soup, but I pour such salt! And salads ... so far only in desserts does not go, but who knows ...

[Ira,]

Ira,Thank you!!!

[Ira,]

Ira,Thank you!!!

[Irishkina]

Irishkina, thanks for the delicious chicken!
It turned out very soft and crusty!

[Ksyusha]

Ksyusha, I am very glad that I did not miss the recipe and used it.
Yummy you got it !!!!
Thanks for the report!

Well, I’m gradually mastering the technique, so that I don’t have to fire the oven once more!

Ir, tell me, when did you fry under the lid, did you gain pressure?

Well, I’m gradually mastering the technique, so that I don’t have to fire the oven once more!

Ir, tell me, when did you fry under the lid, did you gain pressure?

yes, the pressure is always built up when the temperature rises. initially, I put 1 to let the steam out. then the bird will be drier. if the pressure is not set, then it then hisses and swears.
how do you like the pot?
I love her. I have already bought the third pot

And why is Orsusha odd, put your chicken today, the pressure is 1, the temperature shows 115, but it does not block, I took off the lid, turned the chicken over, put the lid on, and when she pressed a little on it, the float rose ... and in the process a little hissed ...
Is that normal or not?
We need to see on the water whether the float itself will rise or not, otherwise I'm straight I'm in frustration ...

And so, I really like her, I love her dearly ...

And why is Orsusha odd, put your chicken today, the pressure is 1, the temperature shows 115, but it does not block, I took off the lid, turned the chicken over, put the lid on, and when she pressed a little on it, the float rose ... and in the process a little hissed ...

I have it, if I do not completely turn the lid or snap it shut. I will then either move it by the valve or click it. but very seldom. I don't usually turn around.and again, once a month the lid must be cleaned as it is written in the instructions. my husband does this

month the cover must be cleaned as it is written in the instructions. my husband does this

Is it the cover? Or a valve?
I was washing the valve here, when my porridge ran away, I put it on in the night, but did not set the pressure, well, "get a fascist grenade" ...

Is it the cover? Or a valve?
I was washing the valve here, when my porridge ran away, I put it on in the night, but did not set the pressure, well, "get a fascist grenade" ...

sometimes a cover. sometimes a valve. you will understand it in time

Pasib Irishik, today I cooked dolma, like everything is normal ...

And if there is no such cover? Is it possible somehow without her?