Chicken fillet in batter - recipes with photos. How to make chicken breast batter and fry in a pan

Batter is a great invention of chefs and culinary specialists, helping housewives in the kitchen. Liquid dough, in which pieces of fish, meat, poultry, cheese, vegetables and even fruits are dipped, and then fried in oil, perfectly preserves the taste and juiciness of the product, and itself turns into a crispy crust. The batter is made very simply, and the products from which it is prepared are always at hand, and if something is not there, then it is quite possible to replace it with another ingredient. For example, flour can be replaced with semolina or bread crumbs, if there are no eggs at hand, you can do without them altogether. You can add beer instead of water to the batter, it will give some pleasant astringency to the taste of the dough. The most important thing is that products cooked in batter are always very tasty and juicy, and, of course, it is better to serve them hot, but they are also a great snack when cooled down.

It will greatly delight guests and children, because if you make a batter from bread crumbs, you get the most real "nuggets", as in McDonald's, so beloved by children. Chicken fillet is a dietary and very healthy product. It does not cause allergies and can be given to sick people and very young children. The recipe "Chicken fillet in batter" is easy to prepare, and everyone eats this dish with great appetite. It will undoubtedly take a special place on the table, because the golden crust and excellent taste will be appreciated by everyone, without exception!

Recipe "Chicken fillet in batter"

To prepare a dish following a traditional recipe, you need the following ingredients:

• chicken fillet (breast or red meat of your choice) - 500 grams;
• milk - 50 ml;
• chicken egg - 1 piece;
• some vegetable oil (sunflower, olive or any other);
• wheat, corn or other flour;
• spices (salt, pepper) to taste.

First you need to prepare the chicken fillet, it must be absolutely defrosted. First, the fillet must be marinated. By the way, if you marinate it overnight, it will only improve the taste of the finished product. The meat should be washed, dried with paper towels and cut into thin slices. In the same way, you can marinate and also fry them in batter. Put the chopped fillet pieces in a deep bowl, pour quite a bit, literally a tablespoon, with vegetable oil, salt and sprinkle with black allspice. Put the marinated chicken fillet in the refrigerator overnight, or at least a couple of hours.

Now you can prepare the batter. It is worth noting that the finished batter also needs to stand a little, the flour should swell (at least about half an hour). A chicken egg is beaten in a deep bowl, spices are added to taste. The batter must be sufficiently salted so that the chicken fillet in the batter is not bland. Milk and a spoon are added to the egg (you can take any, olive, corn or sunflower). When a little foam appears, you can add flour. The exact amount of flour cannot be specified, you need to look at the consistency. By adding flour little by little, we achieve the state of thick sour cream. You can add bread crumbs for an even crisper crust.

Pour a large amount of vegetable oil into a deep frying pan and put it on fire. The butter should cover the bottom of the pan by 3-4 cm and heat well before placing chicken fillets in batter for frying.

We take out the marinated fillet and, one by one, with the help of a fork, dip it into the batter. Fry fillets on both sides until golden brown. In time, it will take about 5-7 minutes. Spread on paper towels to remove excess oil. Fillet can be served on lettuce with various sauces.

If you add 75 ml of beer (only light) to the batter instead of milk, then the batter will have an amazing tart and aromatic taste.

The excellent taste of chicken fillet in batter, ease of preparation and appetizing appearance make this dish desirable on any festive table.

Who doesn't love fried chicken? And if you cook chicken chops in batter, you will have to fight back from hunters to try this dish! The taste of fried poultry depends not only on the quality of the meat, but also on the chosen dough recipe. How to make chicken fillet batter?

Chicken in batter - cheap, tasty and fast

If everyone has long been accustomed to fried meat, then the delicious chicken fillet batter used for making chops inspires special respect for the hostess. This culinary solution does have many benefits:

• the meat does not burn and does not become covered with a hard crust;
• the batter protects the chicken from drying out, so the chops are extremely juicy;
• the dough emphasizes the taste of meat, complementing it in terms of satiety;
• you can put spices, salt in the batter, which in the chicken itself can seem intrusive.

Chicken fillet in pieces in batter is an excellent solution for a festive table. You just need to learn how to cook the dough correctly.

The taste of the dish will depend on the chosen method of making batter. Traditionally, it is believed that the dough should be composed of water, flour and eggs. However, the variety of mixed products will only play into the hands of the hostess: cooking does not tolerate monotony. Here are some examples of batter recipes that work with chicken, fish, cheese, or vegetables.

Lush

Ingredients:

• 5 eggs;
• 1 tbsp. flour;
• 6 tbsp. l. cream or milk.

Preparation:

On beer

The most delicate batter for chicken fillet chops is obtained by adding beer to the dough. Do not think that this recipe is suitable only for drinkers: alcohol in batter absolutely loses its taste and properties, but gives the dish juiciness and splendor.

Ingredients:

• 100 ml of beer;
• 2 eggs;
• flour;
• salt.

Preparation:

1. Pour the beer into a bowl and add eggs to it.
2. Beat the mixture and season with salt.
3. Add enough flour to make the dough look like sour cream. To stir thoroughly.

Read also:

By leaps and bounds

Ingredients:

• 1 tbsp. flour;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. water;
• 2 egg whites;
• 1 tsp yeast;
• salt.

Preparation:

1. Dissolve the yeast in warm water.
2. Pre-sift the flour, pour it into a deep bowl and make a small depression.
3. Pour water with yeast, butter, salt into flour.
4. Knead a dough similar in consistency to sour cream.
5. Place in a warm place until it fits. It is undesirable to put it on batter immediately after cooking.

Quick recipe

Ingredients:

• 1 tbsp. flour;
• 2 eggs;
• 0.5 tbsp. broth or water;
• salt.

Preparation:

1. Mix eggs, water and flour.
2. Mix all the ingredients carefully to make a dough that looks like sour cream.

This recipe is very quick and will perfectly suit the hostesses if you need to present the guests with something tasty in a hurry. For cooking, you can take mineral water, which will make the dough more fluffy and soft.

With mayonnaise

The chicken fillet batter with mayonnaise has a salty taste and unusual aroma, which is very suitable for chicken.

Ingredients:

• 3 eggs;
• 4 tbsp. l. flour;
• 3 tbsp. l. mayonnaise;
• spices.

Preparation:

1. Mix eggs, mayonnaise, salt.
2. Gradually add flour to make a slightly thin, homogeneous dough.
3. Can be used immediately for cooking.

No eggs

If there is no egg at home and you need to quickly prepare the dough, use the following recipe for making chicken fillet batter.

Ingredients:

• 1 tbsp. flour;
• ¾ Art. water;
• 0.5 tsp soda;
• salt;
• spices;
• greens.

Preparation:

Cheese

Ingredients:

• 3 eggs;
• 150 g of cheese;
• pepper;
• salt.

Preparation:

1. Break eggs into dishes.
2. Grate cheese and mix with eggs.
3. Salt and pepper.

Before frying the chops in a pan, they must be rolled in batter and then in flour.

How to fry chicken in batter?

So that the batter does not stick to the dishes, and the dish does not burn, you need to know some culinary secrets.

• You can cook meat in batter by frying it in a pan or deep fat.
• If you choose the first method, you must first pour a little oil into the pan and heat it up well.
• Fry on each side for no more than 3-5 minutes. To make the fillet tender, it is recommended to beat it off before dipping it in the batter.
• If the batter is already fried, and the meat inside is a little raw, simmer the dish under the lid for several minutes.
• If the meat is deep-fried, the oil should be well heated and completely cover the chops.

Here are some more tips to help make the dough airy.

• Beat the ingredients with a whisk or blender.
• Always sift flour before cooking.
• Try to get fresh food, especially eggs.
• Do not add a lot of spices and salt: in the batter, they feel richer, so the dish can be easily oversalted.
• You can add not only greens to the dough, but also chopped onions.

With chicken fillet, you can cook a lot of dishes, ranging from soups to a variety of salads and snacks. Chicken breast fillets are usually used, but there are no barriers to cooking in any way, for example, thigh fillets. The breast meat is more dietary, and the fillet from the thighs is juicier. Choose the option that you like best. In batter, you can cook chicken fillet from any part of the chicken carcass.

• After cooking, you will receive 2 servings
• Cooking time: 40 minutes 40 minutes

Ingredients:

• chicken fillet, 300 g
• vegetable oil, 50 ml
• egg, 1 pc.
• bread crumbs, 3 tablespoons
• wheat flour, 2 tablespoons
• milk, 1 tbsp.
• spices, (mixture of Italian / French herbs)
• black pepper

How to cook chicken fillet in batter:

Sprinkle the fillets with salt, pepper and herbs, stir and leave to marinate for 15 minutes.

Breaded fillets in flour on all sides, then dip in an egg beaten with a spoonful of milk and salt, then roll in breadcrumbs.

Put the fillet in a frying pan with hot oil - so that it is in one layer and fried evenly on all sides, fry until browning for no more than 10 minutes - during this time, the tender chicken meat will have time to cook, but will not become dry.

Serve chicken fillet cooked in batter to the table with or without garnish with sauces as an appetizer.

Friends, which chicken fillet do you like best? What parts of the carcass do you take fillets from? What dishes do you prefer to do with it? Share your opinions and recipes in the comments!

They prepared it. See what happened

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Chicken fillet in batter - recipe with photo

The classic recipe for chicken fillet in batter

To cook white chicken in batter, you need to use a ready-made fillet (preferably chilled) or cut it from a chicken breast. Further steps are simple: cut the fillet into portioned pieces, dip in batter and fry in vegetable oil on both sides. However, in this case, it may happen that the batter turns brown and comes to full readiness, and the chicken covered with it remains damp. To prevent this from happening, you need to cut the fillets not too thick, heat the pan over medium heat, and also do one of two things:

• Beat off the fillet slightly before dipping it in the batter. It is more convenient to beat off through a plastic bag.
• Re-dip the browned pieces into the egg-flour mixture and fry again on both sides.

The main ingredients of the chicken fillet batter recipe are eggs and wheat flour. Water, soy sauce, milk, cream and sour cream, mayonnaise and beer, various spices and starch are added to this base. For a dietary table, only water, dairy products, soy sauce without dyes, flavor enhancers and preservatives, as well as natural spices are suitable as additional ingredients in batter.

The most suitable seasonings for chicken meat are:

• spicy herbs - basil, marjoram, thyme, tarragon, dill, parsley, sage, oregano;
• garlic, fresh and dried;
• ginger, chopped and ground dried;
• mustard, dry and diluted;
• curry;

• bay leaf and suneli hops;
• turmeric;
• ground and whole peppers, hot and sweet - black, red, pink, white, allspice, chili and paprika;
• coriander.

• 500 g chicken fillet
• three eggs
• three tablespoons of flour
• three tablespoons of vegetable oil
• small amount of salt

• Cut the fillet into portions and beat off a little.
• Beat eggs well with a fork, add sifted flour and lightly salt. The batter prepared in this way has the consistency of sour cream.
• Dip the fillets into batter, piece by piece, and fry in vegetable oil in an open pan until golden brown.

Use in dietary menus

Choosing a side dish

To support the course of reducing calorie intake, you need to choose a suitable low-calorie accompaniment for the cooked fillet. Boiled, steamed and baked vegetables are ideal in this sense - but not all. So, baked potatoes, despite a completely dietary method of preparation, have a calorie content of 83 kilocalories per hundred grams.

For those looking to lose weight, it is better to choose another vegetable company. For example, a baked stew with zucchini, eggplant, tomatoes, carrots, onions and dill contains only 25 kilocalories per hundred grams.

Side dishes of all types and varieties of cabbage, cauliflower, cauliflower, broccoli, kohlrabi, bell peppers, green beans, will not add an excess of calories. Such a kaleidoscope will successfully fit mushrooms - champignons, porcini, boletus, boletus and other forest delicacies.

Vitamin and low-calorie fruits - apples, citrus fruits, pineapples - go well with chicken side dishes. Dried fruits can make a useful contribution - in the first place here are prunes.

In addition to cooked vegetables, fruits and mushrooms, salads made from spicy and leafy greens, tomatoes, cucumbers, cabbage, carrots and sweet peppers, as well as fresh fruit mixes, will add their portion of vitamins and fiber with a minimum of calories.

More than just a stove and a frying pan - cooking options

Chicken in batter is also cooked in a slow cooker on the "Fry" mode for 10 minutes.

How to cook chicken fillet in batter - video

In the above video, "golden fingers" are prepared from elongated slices of chicken fillet in batter. The classic egg-flour mixture is diluted with water. Red pepper, dry garlic and salt are used as spices. Before dipping into batter, the fillet is rolled in flour.

Chicken fillet in batter is a source of easily digestible protein, suitable for diets aimed at increasing muscle mass. If this dish is not fried, but baked and served surrounded by healthy vegetable side dishes with a minimum of calories, it may well fit on the dietary table of those who want to get rid of extra pounds.

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Chicken fillet in batter. Step by step recipe with photo

Chicken fillet in batter- one of the options for preparing juicy and deliciously delicious chicken breast. Lean chicken meat is juicy, very tasty and tender. And all this thanks to the batter. The batter envelops the meat and thus prevents the juices from flowing into the pan. That is why, unlike simple pieces of chicken breast fried in a pan, chicken fillet in batter turns out to be juicy and tender.

There are a lot of recipes for chicken fillet in batter. All recipes can be divided into recipes for cooking chicken fillet in batter in a pan, in the oven or in the microwave. In addition, they differ in the recipe of the batter itself. I think everyone will agree that in this recipe it is the batter that plays the role of the first violin, and how successful it turns out will be reflected in the taste of the finished dish. To fry chicken fillet, prepare a batter in milk, mayonnaise, beer, mineral water. Recipes of chicken fillet in batter with cheese, breadcrumbs, starch are also popular.

Today I want to invite you to cook chicken fillet in batter in pieces in a pan. I propose to make the batter with sour cream. Thanks to sour cream, the batter turns out to be lush and airy and is no worse than batter prepared with beer or mineral water.

Chicken fillet in batter - recipe

Wash and dry the chicken breast. Cut it in half lengthwise. Cut each of the halves into thin slices. It is best to slice lightly frozen chicken breasts.

To prepare chicken fillet in batter, I do not beat off the breasts, but simply cut them thinly. If desired, the meat can be lightly and beaten off with a hammer, then you get chicken fillet chops in batter. The recipe for chicken fillet batter is very simple. Beat the eggs with a fork or whisk.

Add salt and black pepper to them.

In principle, any other spices and mixtures of spices and herbs can be used instead of black pepper. Add sour cream to a bowl of beaten eggs.

Mix the base for the batter on sour cream.

Add sifted wheat flour last.

Stir the batter for frying the chicken fillet until the lumps of flour disappear.

Please note that the batter should be thick, like biscuit dough or pancake dough. By this principle, you can prepare a batter for chicken fillet with mayonnaise.

The chicken fillet and batter are ready, so you can start the process of frying it. Put the pan with oil on the stove. Dip the chicken fillet in a bowl with sour cream batter.

Put the chicken fillet covered with batter in the pan. Depending on the size of the pan, it can hold 5 to 7 pieces of chicken breast. Fry the chicken for 2 minutes on each side.

To chicken fillet in batter in a pan did not burn on the outside, but inside did not remain raw, be sure to fry it over low heat. Chicken fillet fried in batter turns out to be quite fatty, therefore, in order to make it less fatty, it is recommended to put it on a plate covered with napkins.

The photo shows that the chicken fillet in batter I got a beautiful yellow color because of the home eggs with bright yellow yolks. Earlier I already wrote that the batter, just like the dough, can be tinted with turmeric, so if you see that the egg yolks are pale, add a pinch of turmeric and a bright color of the batter will be provided to you. Serve the cooked chicken fillet in batter hot in addition to the side dish. Enjoy your meal. I would be glad if this recipe for chicken fillet in batter is useful to you.

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Chicken fillet in batter - recipes for a delicious and crispy crust

Chicken fillet in batter loses its characteristic unwanted dryness, acquiring juiciness and softness. Such a dish will perfectly complement any side dish, will allow you to get enough without heaviness in the stomach and feed the whole family, young and old, or guests without time-consuming and without much effort.

Chicken fillet in batter in a pan

Chicken fillet in batter in a pan, the recipe of which may vary depending on the composition of spices and ingredients used in the bread mix, is extremely simple and quick to prepare. The type of meat does not require long marinating and prolonged heat treatment, and the whole process will take you no more than forty minutes, which busy housewives will be incredibly happy about.

Chicken fillet in egg batter

The most trivial variation of the dish is chicken fillet fried in egg batter. The flesh of the breast is cut across the fibers in plates no thicker than one centimeter. Many people prefer to additionally beat off the meat, but you can do without it by simply seasoning the chunks with salt and pepper mixture.

• chicken breast - 600 g;
• selected eggs - 2 pcs.;
• wheat flour - 90-100 g;
• salt, pepper mixture, vegetable oil.

1. Prepared, pickled chicken is dipped in whipped salted ice cream, spread in hot oil and fried on both sides until a delicious blush.
2. The finished chicken fillet in batter is laid out on napkins, and after five minutes, transferred to a plate and served.

Chicken fillet chops in batter - recipe

For some, chops are their favorite dish. In the case of using chicken for their design, the calorie content of the food decreases, it turns out to be lighter and faster to cook. The chicken fillet chop batter is made thick and fluffy so that it tightly wraps the meat chunks and keeps all the juices inside.

• breast - 600 g;
• egg - 1 pc.;
• mayonnaise - 30 g;
• wheat flour - 60 g;
• baking powder - ¼ tsp;
• seasonings, vegetable oil.

1. Cut the chicken into medium-sized pieces, gently beat them off, cover with cling film, season to taste with spices, add some salt and leave for ten minutes at room conditions.
2. In a bowl, mix the egg whipped mass with mayonnaise and loose components, achieving a thick substance, like thick sour cream.
3. The workpieces are dipped in the resulting mixture and fried in hot fat.

Chicken fillet in potato batter

The dish can be given completely different flavor notes both with spices and by preparing a delicious batter for chicken fillet. In this case, finely grated pre-peeled raw potatoes will be used as the basis for the shell of fried products. The main thing is to get rid of the excess moisture of vegetable puree and then the products will come out great.

• breast - 600 g;
• medium-sized potatoes - 4 pcs.;
• selected egg - 1 pc .;
• mayonnaise - 20 g;
• wheat flour - 60 g;
• spices, refined vegetable oil.

1. The flesh of the bird is cut into pieces, carefully beat them off under a cut of cling film, seasoned with herbs, spices, and salt.
2. Peel the potatoes, grind them on the finest grater or grind them in a blender and squeeze out the juice.
3. The remaining hard potato base is combined with egg mass, mayonnaise and loose components, salted and stirred.
4. Chicken fillet is doused in batter and fried in heated refined sunflower oil.

Chicken fillet in beer batter

The dish acquires a special piquancy if chicken fillet is fried in beer batter. The latter should be well chilled, and the deep fat, on the contrary, should be hot. Due to the temperature difference, the products will turn out with a ruddy, crispy crust. They should be served hot in the heat, complementing your favorite spicy sauce or side dish.

• breast - 600 g;
• light beer - 250 ml;
• selected eggs - 2 pcs.;
• mayonnaise - 20 g;
• flour - 250 g;
• curry and pepper - 2 pinches each;
• fat for deep fat.

1. Cut the breast into small oblong slices, pepper, salt, and season with curry.
2. Next, prepare a batter for chicken fillet on beer. Beer is combined with yolks, two tablespoons of sunflower oil and loose ingredients and beat well.
3. Introduce whites whipped until dense and thick foam and stir gently.
4. The workpieces are breaded in flour mass, dipped in the resulting dough and immediately dipped into a hot deep fat.
5. The finished pieces are removed on napkins and served after five minutes.

Chicken fillet in batter in the oven

Pieces of chicken fillet in batter will turn out to be as useful as possible if you cook them in the oven. In this way, the food loses most of the carcinogens, absorbs less fat, but retains all the nutritional properties and increases the dietary characteristics. Serve ruddy meat pieces with sauces, vegetables or any other side dish.

Chicken fillet in cheese batter

Chicken fillet in batter with cheese is especially tasty. Initially, the products are kept in a hot deep fat for several seconds, sealing all the juices inside, and then placed in a carefully heated oven and kept until cooked and the desired ruddy is obtained.

• breast - 600 g;
• parmesan - 250 g;
• selected eggs - 2 pcs .;
• potato or corn starch - 100 g;
• flour - 250 g;
• marjoram, oregano, basil - pinch each;
• salt, fat for deep fat.

1. The chicken is cut into pieces, beaten gently under a film, seasoned with dried basil, oregano, marjoram, salted, breaded in starch, dipped in a beaten egg mixture and deep-fried for thirty seconds.
2. Place the semi-finished products on a baking sheet, sprinkle with cheese shavings and bake for ten minutes in an oven preheated to 220 degrees.
3. Optionally, under the cheese shavings, you can put mushroom frying with onions, slices of tomatoes or pineapples and extend the baking for another five to ten minutes.

Chicken fillet in batter in a slow cooker

Today, chicken has become one of the most affordable types of meat. It is an ideal source of animal protein. Chicken meat is so densely included in our diet that it's scary to think what would happen if there were no chickens? Chicken can be cooked not only in the oven or in a pan, now a multicooker comes to our aid, thanks to which you can cook a lot of delicious dishes with chicken. Today we will talk about one of the most tender parts of chicken - about chicken fillet.

Many people refuse to cook the breast separately, considering it very dry. To make the chicken breast juicy, it must not be overexposed on the fire. In addition, in order for the chicken fillet to turn out to be very tender, juicy and appetizing, you need to use batter. The batter is a wonderful and loyal assistant to the hostess, using it, you can give different tastes to meat, fish, vegetables or fruits, experimenting with flavors each time. The main advantage of chicken fillet in batter is the most tender and juicy meat.

Batter is a batter that is directly dipped in meat or other ingredients before cooking. Thanks to the batter, a beautiful and crispy crust is formed on the chicken fillet, the juices remain in the meat, making it juicy.

It is worth saying that the batter came to us from Japan, and it was invented in France several centuries ago.

Plain water, soda, beer, wine, juices, milk or eggs are often used as ingredients for making batter. A variety of spices and herbs (both dry and fresh) are also added to the batter.

It cannot be called a dietary dish, despite the fact that chicken meat has always been considered and is considered a dietary product. A dish in batter is fried in a large amount of oil (deep-fried), which is why this dish should not be overused, especially for people with liver diseases.

Here are some helpful tips for making delicious batter chicken fillets:

• In order for the chicken fillet to roast well and acquire a beautiful golden color faster, do not put a large amount of fillets in batter in boiling oil at once, as the hot oil cools down and in the future the color of the finished dish will not be as bright as we would like;


• In order for you to get a dense crust on the meat, you will need to repeat the procedure: dip in batter, then roll in flour, then again in batter and again in flour;


• If at the end of cooking you have a small amount of batter left, but the meat is already over, do not pour out the batter, just pour it with a large spoon in small portions into the oil and let it fry. Such "batter" cakes are sure to please your kids.

Next, I would like to give several recipes for making chicken fillet in various types of batter (from the simplest to a very original batter recipe). I would also like to note that in batter you can cook not only chicken breast, but also other parts of the chicken: wings, drumsticks or thighs.

To begin with, I wanted to talk about the simplest and most common egg batter and breadcrumbs

Chicken breast in egg and rusks batter

For chicken fillet in batter you will need

Ingredients:

For cooking you will need:

Correct preparation of chicken fillet in milk batter

Cut the chicken fillet into thin plates or strips, beat off if desired.

Now let's start making batter. To do this, beat the chicken eggs with a whisk, add salt and ground pepper. Pour in milk and add sour cream, which you can easily replace with mayonnaise (for lovers of this sauce). Now add the sifted flour one spoon at a time and mix thoroughly. As a result, you should have a batter like liquid sour cream.

We dip each piece in batter and then send it to boiling vegetable oil.
Fry on both sides until a beautiful golden color.

Recipe number 3

Chicken fillet in batter "a la fast food"

i> recipe for chicken in batter of mineral water and starch

Many of us have tried fast food at least once in our lives, and it is there that you can buy fragrant fillets in a crispy and fragrant crust. But we cannot be completely sure about the quality and healthiness of the ingredients. That is why we will tell you about cooking chicken fillet like in a fast food, only here only natural ingredients will be used, and you can please even children with such a delicacy.

For cooking, you will need to prepare the following ingredients:

• Wheat flour - 2 tbsp. spoons
• Potato starch - 1 tbsp spoon
• Dry dill greens - 1 tsp
• Marjoram - 3 tsp
• Tarragon, thyme - 1 pinch each
• Sweet paprika - 2 tsp
• Garlic - 3 cloves
• Still mineral water)
• Chicken fillet - 0.7 kg
• Vegetable oil (refined) - 1 liter
• Wheat flour - 0.5 cups
  Cooking chicken fillet in batter "a la fast food"

Chicken fillet from the breast or legs must be washed and dried, then cut into any shape (preferably into thin strips).

Then prepare the batter. To do this, peel the cloves of garlic and pass them through a garlic press. Add dry dill, marjoram, tarragon and thyme, paprika to the garlic. Mix everything thoroughly, then add a little salt to the mixture and add flour. We begin to add water, as a result, you should get the dough a little thinner than for the pancakes.

Dip the chicken fillet into the resulting batter and, covered with a lid, leave for 40 - 50 minutes in a cool place.

Then pour vegetable oil into a deep frying pan or roasting pan and heat it. We take out the chicken fillet from the batter, roll in sifted flour and dip in boiling vegetable oil. Fry the meat on both sides until a beautiful golden color.

Put the finished meat in batter on a napkin so that the excess oil is absorbed.

Recipe number 4

Chicken fillet in onion-green batter

This is a very beautiful and original dish that will decorate your snack table.

For cooking, you need the following ingredients:

• Chicken fillet - 700 grams
• Lemon - 1 piece
• Salt and black pepper to taste
• Vegetable oil (refined) for frying
• Eggs - 2 pieces
• Mineral water - 1 glass
• Wheat flour - 1 glass
• Onions - 1 piece
• Fresh dill and parsley, 0.5 bunch

  Cooking chicken fillet in green onion batter

  We wash and dry the chicken fillet, then cut into thin plates (if desired, each plate can be beaten off with a hammer). Salt and pepper the meat. Then squeeze the juice out of the lemon (about 3 tablespoons). Mix everything and leave the chicken to marinate for 30 minutes.

  
  

  Now let's prepare the batter. To do this, we send pre-washed and finely chopped greens, onions into a deep cup, which must first be chopped in a blender to a state of gruel. Break the eggs into the resulting mass and beat thoroughly with a fork. Add water and flour (leave 8 - 9 tbsp. Spoons for breading). Mix everything thoroughly.

  
  

  First, roll the pickled meat in flour and only then lower it into the batter. Then we put everything in carefully heated vegetable oil. Fry on both sides until golden brown.

  Recipe number 5

  Chicken fillet in beer batter

Ground black pepper to taste

Correct preparation of chicken fillet in batter on beer

Cut the chicken fillet into thin plates or strips. Salt and pepper a little, leave for 15 minutes.

Now let's prepare the beer batter. To do this, beat the egg thoroughly with a fork, add the beer and mix again. The batter will turn out to be more fluffy if you beat the protein separately.

Add flour in small portions, while mixing the mass thoroughly. Then add salt and pepper. As a result, you should have a smooth, smooth liquid dough. Let the batter brew for 15 minutes.

Then we dip the fillet pieces into the batter and dip in the heated vegetable oil, fry on both sides until golden brown (4 minutes on each side). We spread the fried fillets on paper napkins or a towel.

Recipe number 6

Well, and another version of batter for cheese lovers. This batter turns out to be very tender, from which the tender chicken fillet itself becomes even softer and more aromatic.

Chicken in cheese batter

To prepare chicken fillet in cheese batter, you will need the following ingredients:

• Hard cheese (ideal Parmesan) - 250 grams
• Lemon zest - 2 tbsp spoons
• Vegetable oil (refined) - 2/4 cup
• Wheat flour - 0.5 cups
• Chicken egg - 1 piece
• Salt and black pepper to taste
• Breadcrumbs - 7 tbsp spoons
• Vegetable oil (refined) for frying
• Chicken fillet - 0.5 kg

Cooking chicken fillet in batter with cheese

Chicken fillet must be washed and cut into large cubes, then dried with a paper towel.

In order to make cheese batter, you ideally need Parmesan cheese, but if there is none, then you can use any other hard cheese. Rub the cheese on a fine grater, mix it with lemon zest and bread crumbs. Beat an egg with vegetable oil, salt and ground black pepper in a separate cup. Then each piece of chicken fillet is dipped in batter and then rolled in a mixture of cheese and bread crumbs.

Choose batter of your choice and don't be afraid to experiment in your kitchen.

Bon appetit, recipe notebook site wishes!

To make it fragrant and juicy? Just choosing the right one turns out exactly like that. And if you use some spices during cooking, then it will also be unusually fragrant. Such a dish can not only be put on the table hot. Chicken in batter is good even when it's cold. It can be taken to a picnic as a snack.

It is better to use for this dish. Then there will be no need to waste time on separation of bones. Cut the meat into small cubes, about three centimeters each. It is not necessary to strive for them to be even. It's not that important. Then sprinkle it with pepper and salt. Take 3 cloves of garlic and squeeze it through a press. Then we rub the pieces of chicken fillet with it. Now you need to leave the chicken for 15 minutes to marinate. During this time, you can prepare batter. Take one egg and beat it a little in a cup. Add three tablespoons of good flour. Sprinkle in a pinch of salt and curry. In order to get a beautiful color, it is enough to put curry on the tip of a knife, and half a teaspoon is needed for the aroma.

Now we take a deep container and pour oil into it. fried in a large amount of fat. The oil should boil. Separately pour bread crumbs into a plate.

Dip each piece of chicken in the prepared batter, and then in crackers. Then we put them in hot oil. When they are browned on all sides, take them out on a paper towel. This usually takes about 10-15 minutes. The chicken in batter is ready.

Recipes may differ in the chosen batter option. Various ingredients are used in its manufacture. Cheese batter chicken is cooked a little differently. The difference lies precisely in the recipe for the batter. To prepare it, beat the egg. Then we mix it with flour. Add some salt and spices. Three cheese on a grater and also pour it into the prepared mixture. Mix everything well. After that, dip the chicken pieces into the batter and fry in hot fat. You can mix the egg and flour separately, and grate the cheese on a separate plate. Then dip the chicken in the egg, then roll in the cheese. Then dip it into the egg again. After these manipulations, immediately immerse a piece of chicken in heated oil and fry until tender.

To make the batter more airy, beer is added to it. To do this, you need to take one egg and beat it a little. Now add 50 ml of light beer. Mix everything well and add three tablespoons of flour. Cut the chicken fillet into pieces, sprinkle with pepper, salt and spices to taste. Then we dip it in batter and deep-fry it. Chicken in beer batter is served with vegetables, herbs or any side dish. It can also serve as an independent dish.

Chicken breasts can be fried in batter as chops. They should be beaten off by wrapping cellophane, very carefully. Then add any spices and salt. You can also sprinkle chopped herbs (for example, basil) into the batter. We dip the pieces into the resulting mass and quickly fry in hot fat. Batter chicken is quick and easy to cook.