We have repeatedly argued how positively the bird is affected by pre-salting. The trick with keeping the chicken in the saline solution before starting the preparation will help keep the meat juicy and even protect it from over-frying.
This time, instead of the usual salt solution on water, we will prepare an analogue on kefir. You can limit 0.5 liters of kefir mixed with a couple tablespoons of table salt with a slide, you can add everything with mustard, thyme leaves or other aromatic herbs, you can use a universal mixture of spices for poultry.
Marinate the chicken and leave it for at least three hours, or it can be for the whole night.
Further soaked in kefir meat dry with paper towels and beat off. Pieces should be the same thickness. So the chicken will be cooked evenly.
Preheat the frying pan over medium heat, add a little vegetable oil. Put the chicken in a frying pan and hold it for about a minute from each side, so that it becomes slightly brown.
After turning over immediately cover the dishes, reduce the heat to a minimum and cook for 8-10 minutes, depending on the size of the pieces.
Put the fillets on a warm plate and cover with foil, so that the residual heat will bring the meat to full preparedness. In this form, the fillet should spend another 5 minutes, after which you can start cutting.
Ideally fried and juicy pieces are good both in the company of a vegetable garnish, and on a sandwich, in pastes or salads.
