As you may have guessed, I will use chicken breast in my recipes, which is also called "white meat" or "chicken fillet". All these are the names of meat, which is located on both sides of the chicken carcass from the base of the breast.
Recipe for chicken fillet in batter in a pan "Golden Fingers"
Kitchenware: bowl, cutting board, paper towels, knife, plate or tray, thick-walled saucepan or frying pan with high sides, tongs.
Ingredients
Choosing the Right Ingredients
In retail outlets, chicken breasts are presented in such a variety: with or without skin, on the bone or fillet (it is just the most expensive, but you no longer need to spend time cutting it - everything was done by the manufacturer).
Many manufacturers or sellers use various tricks to extend the shelf life and improve the appearance. They can pump antibiotics into the chicken, color the meat, and treat it with chlorine. To purchase a quality product, pay attention to:
- Color: the breast should be slightly pink in color, light yellow fat is allowed along the edge, blood clots and smudges are unacceptable.
- Smell: should be natural chicken. If you smell "chemistry", spicy (spices) or rotten - this breast is not fresh and you should not take it.
- Size: chicken breast should not exceed 20 cm in length. Do not take unnaturally large fillets - this can be hazardous to health, as the poultry on the farm was fed hormones to increase in size or the seller pumped it with brine to increase weight.
- Packing: it must be intact, without leakage and have a label with information about the manufacturer, packing date, rules and shelf life. Normally, the breast can be stored for up to 5 days, but if you see a longer period, beware, the product may be processed with preservatives. Be careful: sometimes unscrupulous sellers repackage expired goods in their own packaging or interrupt the final date of sale.
- Frozen product or chilled: if you choose from these two types, then it is better to give preference to chilled breasts. When buying frozen breasts, you can buy expired products and, in addition, thawed meat will be deprived of a pleasant aroma and nutrients.
- Storage. Chilled breasts should be stored in a showcase with a temperature of 0 to +2 degrees.
Important! Choose medium-sized, chilled breasts with smooth edges that are free from bruising, defects, cuts, and muscle tears. The meat should be elastic with dense fibers.
Step by step cooking
- Break the chicken egg into a bowl.
- Pour 100 ml of water into it.
- Salt to taste. Add 150 grams of flour and mix.
- You should get a mixture in consistency, like thick sour cream. If it is liquid, then add a little more flour and mix. Chicken batter according to a simple recipe is ready. The same recipe is also suitable for making batter for chicken fillet chops.
- Cut the washed and dried fillet into thin long strips, the length of which is about 6-7 cm, and the width is 1 cm.
- Salt the chopped fillet, season with paprika and (optionally) dry garlic to taste and mix.
- In a thick-walled saucepan or in a tall frying pan, heat up 1 liter of any odorless vegetable oil.
- Roll all pieces of chopped meat well in flour and dip in a bowl with batter.
- Dip the fillet pieces in batter into the heated oil, after removing the excess batter on the edge of the bowl.
- Fry in batches of 4-6 pieces and stir with a fork or tongs. Fry the fillet for no more than 6 minutes until light golden brown.
- Remove the Golden Fingers to a bowl or plate lined with paper towels to soak up excess oil.
- Serve hot with any sauces: cheese, barbecue, sweet and sour or tartare.
If you like deep-fried chicken breasts, try cooking.
Video recipe for cooking chicken fillet in batter in a pan
How to cook batter for chicken fillet and deep-fry it - see the video. Even a novice hostess can master a simple recipe for preparing “Golden Fingers”, and the result will please the whole family, because it is impossible to refuse such a yummy.
Chicken breast in white bread crumbs
Cooking time: 1-1.5 hours.
Servings: 5-6.
Kitchen utensils and appliances: knife, cutting board, paper towels, baking sheet, foil, blender or rolling pin, oven.
Ingredients
Step by step cooking
- Chicken fillet (3 pieces) wash well and dry with paper towels.
- Cut it into large strips 5-7 cm long and 2 cm wide. About 1 cm thick.
- Salt, mix well and set aside for 10 minutes so that the fillet stands in salt.
- Take white bread or a loaf and cut it into arbitrary small pieces.
- Put them on a baking sheet and dry for 15 minutes in an oven preheated to 150 degrees. Crackers should turn out light and not overcooked.
- Grind the cooled crackers into a fairly large crumb. This can be done with a rolling pin or blender.
- Line a baking sheet with foil.
- Pour 150-180 ml of vegetable oil (sunflower or olive) into crackers to make them moist.
- Take the chopped pieces of chicken fillet and roll in breadcrumbs.
- Press the crackers well with your hands to the fillet and, without shaking off, spread on a baking sheet covered with foil.
- Place the baking sheet for 20-25 minutes in an oven preheated to 150-160 degrees. Don't overdry. Fillet in breadcrumbs should be juicy and tender.
- It can be served with any sauce and seasonal vegetables.
Video recipe for cooking chicken breast in breadcrumbs
According to this recipe, juicy and tender strips of chicken fillet in white breadcrumbs are obtained. See the video for all the subtleties and nuances of cooking and diversify your menu with this dish.
- Defrost frozen chicken meat in the refrigerator or microwave, because at room temperature the taste changes and more useful elements are lost.
- Before cooking, the chicken fillet must be washed and dried well.
- Chicken meat can be contaminated with salmonella and listeria, which cause serious illness, but they die during heat treatment, so it is important that the meat is fried or boiled until fully cooked.
Do you like chicken dishes? Then try to cook more and or the most tender and melting in your mouth. And if you like a lot of spices and herbs and are a fan of Georgian cuisine, then you should cook.
Cook chicken breasts according to my simple recipes and share your impressions if everything worked out for you. Write your opinion in the comments and do not forget to leave your recipes and wishes.
Chicken is a simple and affordable product from which you can cook such different dishes that their taste will delight all tasters.
Wings and drumsticks in various marinades, pieces of meat with interesting sauces can become the stars of the table, diversifying the festive and everyday menu.
Chicken fillet in batter is a great option for dinner, a picnic snack, and in the original serving it can also be served as the main dish at a children's or adult holiday.
A simple but proven by the experience of housewives recipe for chicken fillet in batter
Any product is easy to spoil, even chicken.
Meat can be tough and inedible if cooked incorrectly.
The main secret of cooking airy and soft chicken fillet is batter. It can be with the addition of your favorite spices, herbs, crackers, fresh bread crumbs or cheese.
Fantasy and a desire to experiment will prompt the culinary specialist the right set of products in the recipes for making tasty chicken fillet in batter.
If you are a hostess starting your journey in the culinary business, then when preparing this recipe, we also recommend looking at step-by-step photos so as not to go astray and spoil the products.
Rinse the chicken and pat dry with a towel.
Cut into small portions, add a little salt and pepper on both sides.
Whisk the egg in a separate bowl, season with salt and pepper. In another - add flour, also season with salt and pepper.
Heat up a frying pan, pour oil into it. When the oil is hot, you need to take the fillet pieces separately and dip first in a beaten egg, then in flour and repeat twice.
Fry the meat in a pan on both sides until a beautiful golden color.
Put on a napkin to drain excess fat.
The batter according to this recipe turns out to be dense and adheres well to the meat, it does not allow the juice to flow out, due to which the fillet is juicy and very tender.
Video recipe for this dish:
Cheese batter - original fillet framing
Chicken with cheese is already a win-win option. It is rare that foods combine so well in different cooking variations. Chicken fillet will become a savory snack if you fry it in cheese batter.
Fillet in batter with cheese for 4 servings includes:
- 4 chicken fillets;
- 100 gr. milk;
- 1 egg;
- 2 tbsp. l. sour cream;
- 100 gr. flour;
- 200 gr. hard cheese;
- Salt and spices to taste;
- 3 art. l. sunflower oil.
Cut the washed chicken into pieces, season with salt and spices to taste.
Cheese is traditionally grated.
Now you need to prepare a batter for the chicken: beat the egg into a deep dish, pour in milk, sour cream and sprinkle everything with flour. Mix well with a whisk or fork so that there are no lumps.
Add cheese to the batter and let the mixture brew a little. It can not be salted, as the cheese will add flavor and aroma to the meat.
Pour oil into a hot frying pan and let it heat up. Dip the fillet in batter and fry on each side for 3-4 minutes over low heat, so the cheese crust does not have time to burn, and the meat inside is cooked and will not be raw.
If you season the batter itself with red ground pepper, then you will get an excellent snack for beer.
Oven to the rescue
Using the oven, you can cook a wonderful diet chicken fillet dish. The batter in the oven will turn out incredibly crispy and definitely will not burn.
Of course, the mixture where there is no mayonnaise can be called useful for the figure, because it is extremely harmful to the waist and hips. But what to do if with the help of this most harmful sauce you get a tasty dish.
For 2 servings of chicken fillet in mayonnaise batter cooked in the oven, you need:
Rinse the chicken meat well and pat dry. Season with a little salt, pepper and sprinkle with basil.
Make a batter from a beaten egg, flour, mayonnaise, mix well. It should get thick.
If the mixture is runny, you can add more flour.
It is better not to add salt to the mixture, since mayonnaise is quite salty, you can give the batter a taste by adding basil to it. Everything, batter with mayonnaise for baking chicken fillet is ready.
Preheat oven to 200 degrees. Grease parchment with oil. Dip fillets in batter and place on paper.
Since the fillet is not cut into pieces, it must spend at least 30 minutes in the oven. During this time, the meat will reach readiness, and the crust will become a pleasant golden color.
This recipe is for "lazy" cooks who are busy with a lot of processes or those who do not have time to watch the pan. You can safely “forget” about this dish for half an hour and start cooking other goodies that require close attention.
Do not know what interesting and tasty to cook as a second course for the holiday? Our culinary specialists have prepared for you a wonderful selection of recipes: No guest will leave hungry!
The editors of the site work hard to please you with wonderful recipes. One of these is cabbage rolls with rice and minced meat. This dish seems simple only at first glance, in fact it is fraught with some peculiarities in cooking.
Do you like birch sap? Then for you. It describes in detail the entire technological process of canning this most useful drink at home.
Chicken chops - a replacement for sausages
Meat chops are wonderful, they are satisfying and will be a good treat if served with various garnishes or just with vegetables.
But chicken fillet chops may well replace sausage, because the meat in them is real, and you still need to look for it in sausages.
And for the price, such chops will come out cheaper than buying a high-quality servelat.
For 2 servings of chops you will need:
Wash the chicken fillet, pat dry and cut lengthwise into two halves. From two fillets you should get 4 approximately identical pieces.
Beat each future chop a little with a hammer to make the meat softer. It is better to do this by covering the meat with cling film, then small drops will not fly in different directions. Season the broken pieces with spices, salt and rub with garlic.
The batter for chicken chops is prepared as follows: beat an egg with milk in a bowl, add salt; pour flour into another bowl; mix thoroughly. Spray the heated pan with oil and let it heat up well.
Dip the meat twice alternately in the egg-milk mixture and flour, fry for 2-3 minutes on both sides. Chops are tender and flavorful.
See another option for cooking chicken chops in potato batter in the video below:
- When there is a desire to diversify the boring chicken fillet dish, then you can add raisins to it if you use the original batter. Processed cheese will give the meat a pleasant creamy taste, fillet cooked in breadcrumbs or fresh bread crumbs will become more satisfying, and chopped greens in combination with an egg will not only make the dish colorful, but also healthy;
- By adding potato starch to the batter, you can fry chicken pieces the way they do in the famous McDonald's. The fillet will turn out juicy and lean, you can safely eat it with your hands;
- Having prepared a spicy fried fillet in a batter of beer, eggs and flour, the hostess will definitely please the male part of the guests;
- Mustard in batter will not only shade the taste of the chicken, but it will also turn out to be richer in color;
- If you have to fry a lot of chops in a pan, you need to wash it and change the oil as it darkens and becomes dirty. Batter crumbs from previous cuts of meat can burn and give new portions a bitter taste;
- After frying, chicken pieces should be laid out on a paper towel, so it absorbs fat;
- If the chef is afraid that the cheese batter may burn, and will take the fillet out of the pan earlier than necessary, but the meat is still not cooked, you can cook it in the oven. There, the fillet will definitely not turn into a coal.
If you set out to surprise guests with an unusual delicacy from a simple product and connect your imagination, you can get completely original dishes. Good luck and inspiration to you!
Your attention is a video on how to make the right batter for chicken fillet, and a lot of other useful information:
Chicken in batter is not some fancy dish, but just pieces of chicken that are fried in a batter. Thanks to the batter, we end up with a dish that will be tender inside and have a delicious golden crust on the outside. As you might guess, in this way you can cook not only poultry, but also other types of meat, vegetables, mushrooms, etc. But today I decided to tell you about how to cook chicken in batter, according to several popular recipes.
For recipes, it is best to take chicken fillet, but if you have other parts of the chicken available: drumstick, breast, wings, then you can use them as the main ingredient. In the case of fillet, it must first be cut, beaten off and marinated. When preparing battered chicken, mineral water, beer, wine, your favorite sauces, spices and aromatic herb mixtures are best suited for the marinade.
After that, it's time to cook the batter. It is a combination of flour, eggs, salt and boiled water. Mixing these ingredients well, we get a batter that will resemble the density of dough that is prepared for a biscuit. It remains the case for small things, pour the meat with batter (or dip each of the pieces into it), and then fry the chicken in a frying pan heated with sunflower oil.
Chicken in batter is served at the table in two forms. The first is as a hot second course, supplementing it with any side dish: mashed potatoes, boiled rice, pasta, etc. The second is cold as a snack.
Chicken fillet in batter on beer
Juicy and appetizing pieces of chicken fillet in beer batter, it is extremely quick and easy to cook. The beer batter itself is quite simple to prepare, after which it remains only to dip chicken pieces into it.
Ingredients:
- 500 g chicken fillet
- 1 egg
- 130 ml. beer
- 100 g flour
- Pepper
- Sunflower oil
Cooking method:
- First, let's prepare the batter. To do this, drive the egg into a deep bowl and beat it with a fork until smooth.
- Pour beer to the egg mass (if possible, take light). Add salt, pepper and flour, then mix well. As a result, we get dough - batter.
- Cut the fillet into pieces and dip each of them in batter on both sides.
- Pour a lot of sunflower oil into the pan and put it on fire.
- Put the chicken pieces in a frying pan and fry them in boiling oil.
- When the pieces turn golden, take them out and transfer them to a paper towel to drain excess fat.
Crispy chicken in batter in a pan
The main feature of cooking chicken in batter according to this recipe is that delicious meat is hidden under a crispy crust. Cooking chicken will turn out quickly, because you will always have time to cook such a dish for the evening movie.
Ingredients:
- 600 g chicken fillet
- 130 ml. milk
- 3 art. l. vegetable oil
- ¾ cup flour
- 2 eggs
- Seasoning
Cooking method:
- We wash the chicken meat, cut off all the excess from it, and then cut it into pieces.
- Salt the chopped fillet and sprinkle with your favorite chicken seasonings.
- Now let's prepare the batter. We drive eggs into a bowl, pour milk into them, add salt and flour. Knead the dough from the resulting mass.
- Pour oil into a frying pan and let it heat up.
- Dip each piece of chicken into the batter, then place in the pan.
- Fry until golden brown on both sides, after which we serve the dish to the table with any side dish.
Chicken in batter in the oven
Battered chicken is not the only way to cook poultry in this way. Finally, I want to suggest a way in which crispy meat can be made in the oven.
Ingredients:
- 300 g chicken fillet
- 150 ml sour cream
- ¾ cup flour
- Spices
- Pepper
- Herbal Blend
Cooking method:
- Let's make a batter. Mix together sour cream, flour, spices and herbs.
- Rinse chicken fillets and pat dry. Then cut it into pieces.
- Thread each piece of chicken onto a fork and dip into the batter.
- Lubricate the baking sheet with vegetable oil and put the fillet pieces on it.
- Turn on the "grill" mode in the oven and bake the chicken for 10-15 minutes until it is golden. Cooking temperature 220 degrees.
Now you know how chicken in batter is cooked. Bon appetit!
Chicken in batter is a tasty and appetizing dish for all occasions. Well, here is a selection of dishes I got today. To summarize, we can come to the conclusion that the final taste of the dish depends entirely on the batter that you choose. Poultry meat cooked in batter has a particularly delicate taste, which is probably why more and more housewives are discovering this recipe. Finally, I want to give a couple of tips on cooking so that your chicken in batter turns out tasty and the first time:
- If you are using frozen chicken, let it thaw at room temperature. If you use hot water or a microwave for these purposes, then in the end the taste of the finished dish will suffer significantly;
- Like any meat, before cooking in batter, chicken can be marinated. It can be mineral water with spices, milk, sour cream, wine or beer;
- As I wrote at the beginning, according to these recipes, you can cook not only chicken fillet, but also other parts of the chicken: drumstick, wings and thighs;
- And as always, do not forget to experiment with spices and spices. Variety is always welcome in home cooking, so keep that fact in mind.
The batter is the "coat" on the dough product.
It retains juiciness, gives a ruddy crust and is very tasty in itself.
In batter, you can cook anything.
And meat, and fish, and vegetables, but chicken fillet is especially successful.
Battered Chicken Fillet - General Cooking Principles
Basically, wheat flour is used for batter. But there are recipes with starch, oatmeal or oatmeal, with breadcrumbs. Sometimes several different ingredients are mixed, which gives the dough an unusual taste.
Sour cream or mayonnaise.
Sometimes batter is prepared with beer or mineral water. There are recipes with the addition of spices, herbs, cheese.
The fillet for frying is cut into slices, plates or straws. Sometimes he is beaten off. But always rubbed with spices or at least salted. Sometimes pickled with different sauces. Prepared fillet pieces are dipped into the dough and fried. Usually in a frying pan. Oil is used vegetable or a mixture of fats.
Chicken fillet in sour cream batter
The recipe for the simplest and very quick chicken fillet in batter, for which you need sour cream. Fatness doesn't matter. The dish is ready for about half an hour.
4 spoons of sour cream;
Parsley or dill.
1. Take the chicken fillet and cut into slices of half a centimeter. Their size can be any. Beat lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.
2. Whisk two eggs and sour cream with a whisk. Add half a teaspoon of salt and recipe flour. We stir.
3. Dip the fillet in the resulting batter and fry in oil. We make the fire medium. Grill chicken on each side for about 5 minutes.
4. Done! Serve with side dishes, vegetables, sauces or simply with bread.
Chicken fillet in batter in a pan with cheese
The recipe for chicken cheese fillet in batter, which turns out to be very ruddy and crispy. For the dough you need hard cheese. The variety and fat content do not play a special role. Also, mayonnaise goes into the dough, which, if necessary, is replaced with sour cream.
2 spoons of mayonnaise;
1. As usual, cut the washed and dried breasts into thin slices. You can beat off a little. Rub with spices and let them lie down while the dough is preparing.
2. Beat the eggs with a pinch of salt. Add mayonnaise to them, and then flour. Mix well.
3. We rub hard cheese with small chips and put it in the prepared batter. We stir.
4. Put the pan to heat up. We add oil. The layer should be at least 5 millimeters so that the chicken does not swim, but does not burn.
5. Dip the beaten fillet into the cheese batter and fry in the usual way. After turning the chicken on the second side, cover the pan and let the fillet steam inside.
Chicken fillet in batter "Straws" with sesame seeds
The recipe for a very interesting sesame chicken fillet in batter in a pan. Roasted seeds give it an unusual, but very pleasant taste. Another feature of this recipe is slicing the chicken. The fillet is fried in strips and it turns out a lot.
1 spoon of sesame;
1. We cut the chicken first into layers, and then across. You will get long straws. Their thickness should not exceed half a centimeter. Otherwise, the fillet will fry longer.
2. Sprinkle the chicken with seasonings, let it lie down for about ten minutes while the dough is being prepared.
3. For batter, shake the eggs with milk, add salt and flour. We stir. We pour flour "by eye". The dough should turn out average, as for pancakes.
4. Pour sesame seeds into the dough and stir.
5. Warm up the oil. Pour it into the pan in a thick layer of about a centimeter. The straw does not need to be covered with a lid and it will be deep-fried.
6. We prick a piece of fillet on a fork, dip it in the dough and put it in a pan. This must be done very quickly.
7. As soon as the dough is browned on one side, turn the pieces over and fry on the second side. We take out on napkins to remove excess fat.
Chicken fillet in batter in a pan (on starch)
Starch batter differs from flour options in taste and has its fans. Can be mixed with half a serving of flour. Starch is used potato, but can also be taken from corn.
120 grams of starch;
Oil and seasonings.
1. Immediately marinate the fillet. Before this, cut the pieces into the desired size and lightly beat off. You can simply marinate in spices or add a little soy sauce, sour cream, you can add a spoonful of mayonnaise. The chicken will be more tender with them.
2. Break the eggs into a bowl, beat well with a whisk. Add a teaspoon of oil and salt. Stir and then pour in water, and after it we pour starch. We introduce it in small portions and drive it in well so that no lumps form. For the same reason, we do not use warm water.
3. Dip the previously marinated fillet in starch batter.
4. Put the chicken in hot oil and fry until tender. If the fillet is cut coarsely, then you can cover it with a lid for two minutes.
Chicken fillet in batter on beer
Many housewives are familiar with beer batter, but not all. This dough is very airy and tasty. It is suitable for frying not only chicken, but also meat, fish. Beer can be taken light or dark, but it is important that it is not stale.
1. Cut and beat the chicken with a hammer. Any piece size. You can make plates or straws. Sprinkle with spices, you can add a chopped clove of garlic.
2. Beat the egg, add a little salt and add beer. Stir quickly and add flour. The dough is ready! No need to let it stand, we proceed immediately to frying until the gases have evaporated.
3. Dip the chicken in the dough, try to wrap it around the piece from all sides.
4. Put in hot oil in a pan, fry on both sides. After the chicken has been turned over, you can bring the product to readiness under the lid.
Spicy chicken fillet in batter in a frying pan
The recipe for a very fragrant and spicy dish that men will especially like. For this battered chicken fillet in a pan, you will need red ground pepper and soy sauce.
500 grams of fillet;
20 ml soy sauce;
0.5 tsp ground pepper;
2 cloves of garlic;
1. We cut the chicken into pieces of any size, but not small ones. Sprinkle with half of the red pepper indicated in the recipe. Add soy sauce and mix well with your hands. Let the fillet lie down for now.
2. For batter, beat the egg with a pinch of salt and the rest of the pepper. More can be added to taste. Or add a little black pepper, which has its own aroma. Add milk with flour and mix well with a whisk. For porosity, add a small pinch of soda or the same amount of baking powder for dough.
3. Dip the pepper-marinated chicken in hot batter and fry in the usual way. Brown well on both sides.
Chicken fillet in batter with tomatoes
An amazing recipe for chicken fillet in batter in a pan, which is cooked with tomato. We choose a juicy, ripe, but dense tomato that can be easily cut into circles.
2 spoons of mayonnaise;
1. For this recipe, it is desirable to cut the fillet into large cakes, but thin. Then they need to be lightly beaten off and sprinkled with a small amount of spices.
2. For batter, beat mayonnaise and chicken egg, then add flour and salt a little. We stir.
3. Immediately you need to cut the tomato into thin circles, put it in a bowl. Grate cheese into another bowl. It is better to use hard cheese.
4. Pour a little and set to warm up.
5. Dip chicken cakes in batter and put in a pan. Fry on one side, then turn over and immediately put a circle of tomato on the fried side. If the area of \u200b\u200bthe fillet allows, then two pieces can be placed. Quickly sprinkle with cheese and cover with a lid.
6. Cook the fillet under the lid for three minutes. During this time, the cheese will melt, the tomato will warm up, and the chicken will reach its final readiness.
Chicken fillet in batter in the oven
It turns out that you can cook chicken fillet in batter not only in a pan. In the oven, this dish turns out not so greasy and you don’t need to spend time idle at the stove. The batter is made from sour cream.
70 grams of sour cream;
2 cloves of garlic;
A piece of cream oils;
400 grams of chicken;
1. Cut the chicken coarsely, tap with a hammer, rub with chopped garlic, salt and pepper. You can use regular chicken seasonings.
2. Beat eggs with sour cream for batter, add salt and flour. The dough should be thick but sticky. If you put a spoon, then it will stand.
3. Pour oil on a baking sheet or lay a silicone mat.
4. We coat the chicken with the prepared dough, put it on a baking sheet. Level the batter layer on top with a spoon so that it is more even.
5. Put in the oven at 200 degrees and fry for about 25 minutes,
6. Take out, grease the top with a piece of butter and you're done!
Is there a batter left? Do not throw away under any circumstances! You can put it on the pan with a spoon and fry the pancakes. Or dip any other product and also fry. For example, crab sticks, leftover fish pieces, any meat and even liver. Delicious in batter, zucchini or eggplant are obtained.
In order for the chicken to fry well and not absorb oil, you need to put the product in hot oil. And by no means in large batches. Otherwise, the temperature of the fat in the pan will drop sharply, and the batter will begin to absorb the oil.
Whatever dishes are prepared from chicken meat, sometimes it seems that it is simply impossible to surprise anyone with something new and unusual. Everyone knows such a little boring dishes like boiled, fried, smoked, baked chicken. Let's expand the boundaries and reveal the secrets of cooking the delicious Chicken Fillet in Batter. Meat cooked in batter is juicy, tender and very soft.
What is a batter?
Batter is a liquid dough, food is dipped in it just before the fry itself, and it is thanks to it that the meat turns out so incredibly tasty. In addition, by adding one or another ingredient to the batter, you can achieve a variety of tastes - spicy, spicy, sour.
Cooking products
Different housewives have their own batter recipe. Some use water, others milk, kefir, and some use beer, wine and mineral water. Various spices, spices, oils and herbs are added to the dough - this gives the main product its interesting taste.
By the way, batter is used in many countries not only for frying meat, but also for cooking vegetables, fish and even fruits.
Chicken fillet in batter is especially tasty, but other parts of the chicken are also used - wings, drumstick, thighs and other pieces.
Recipe one
Everyone who has been to McDonald's at least once has managed to feast on the crispy crust of some kind of meat cooked in batter. Chicken fillet in batter, the recipe of which is actually not at all complicated, can be cooked at home, and it will turn out no worse than in fast food establishments.
Ingredients for batter:
- Two glasses of flour.
- A glass of starch.
- Water.
- A pinch of thyme and tarragon.
- A teaspoon of paprika and dill.
- Three cloves of garlic.
Rolling Ingredients:
- A glass of flour and hot pepper.
Main Ingredients:
- Chicken fillet - 0.7 kg;
- Vegetable oil.
Cooking:
1. Before you start cooking chicken fillet in batter, you first need to prepare the meat. To do this, rinse the fillet, dry and cut into small pieces.
2. To prepare the batter, take all the ingredients and mix them with flour, then pour in the water. The consistency of the batter should be slightly thinner than pancake batter.
3. Put the prepared fillets in the batter for one hour.
4. Heat the oil in a deep container, remove the chicken piece from the batter and dip it in a mixture of flour and hot peppers, put in oil, fry on both sides.
Recipe two
This recipe does not use the chicken fillet, but the drumstick. But despite this, thanks to the hops, the chicken pieces are so delicious that it is simply impossible to tear yourself away from them. However, you can use other parts of the carcass, this is optional - wings, thighs, chicken fillets in beer batter are very tasty anyway.
Ingredients:
- Half a kilo of shins.
- Vegetable oil.
- Olive oil.
- Spices, spices.
Ingredients for batter:
- A glass of flour.
- Hot pepper and salt.
- Glass of beer.
Cooking:
1. Rinse the drumsticks, if desired, you can remove the skin. Salt and pepper them, add chopped herbs, your favorite spices and two tablespoons of olive oil. Mix well and let the meat marinate for 40 minutes.
2. Mix beer, flour and spices in a container, you should get a thick batter, like sour cream.
3. Heat the vegetable oil in a frying pan, release each piece into the dough (batter), dip it well there and put it in the pan. Fry until an appetizing crust forms.
Recipe three
As you can see, all recipes involve cooking chicken fillet in batter in a pan, this recipe is no exception. Here, the main ingredients of batter are milk and herbs.
Ingredients:
- Chicken fillet - 800 grams.
- Lemon.
- Vegetable oil.
- Salt.
- Spices.
Ingredients for batter:
- Two chicken eggs.
- A glass of milk.
- A glass of flour.
- Green onion.
- Onion.
- Greenery.
Cooking:
1. Rinse the chicken, cut the fillet into thin plates and beat them lightly. Salt the meat and squeeze lemon juice on it. Leave to marinate for about half an hour.
2. Finely chop the herbs and green onions. Peel and chop the onion with a blender. Mix the greens and vegetables in a bowl, beat in two eggs there. Add an incomplete glass of flour (a few spoons will need to be left for rolling the fillet) and milk. Whisk everything thoroughly and leave to brew for 10-15 minutes.
3. Now it remains to fry the chicken fillet in batter in a pan. To do this, heat the oil, roll each piece of chicken in batter, then in the remaining flour, fry on both sides.
Recipe Four
And even a novice cook can handle this recipe. The dish turns out very tasty and incredibly tender.
Ingredients:
- Five thighs.
- A quarter of a pack of butter.
- Five tablespoons of flour.
- Two eggs.
- Breadcrumbs.
- Salt and spices.
Cooking:
1. Divide the chicken thighs into two parts, salt, add seasonings and leave to marinate for 20 minutes.
2. Melt the butter in the microwave and pour it into the baking tray.
3. In a small container, beat the eggs, a little salt, hot pepper.
4. Pour flour into one plate, breadcrumbs into another.
5. Dip each piece of chicken meat first in the egg mixture, then roll it in flour, then in breadcrumbs. Place everything neatly on a baking sheet and send for about 50 minutes in the oven.
Here are some easy recipes. Now you know how to cook chicken fillet in batter, and you can delight your loved ones and friends with fragrant and juicy chicken.
And finally, a few tips:
1. Chicken meat should not be frozen, so choose either fresh or chilled chicken. If your bird is frozen, it is best to leave it to defrost in the refrigerator overnight.
2. You can experiment with different batter ingredients. Add there at will all kinds of spices, vegetables, herbs. Especially delicious is the chicken fillet in batter with cheese.
3. If you want the batter layer to be as thick as possible, then dip the chicken first in batter, then in flour and again in dough, and then again in flour.
4. Put the finished pieces of meat first on a paper towel so that excess drops of fat drain.
5. It is better to serve chicken in batter hot.
