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

Batter is a great invention of cooks and culinary specialists that helps 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 crisp. 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 breadcrumbs, if there are no eggs at hand, you can do without them altogether. Instead of water, you can add beer to the batter, it will give some pleasant astringency to the taste of the dough. The most important thing is that the products cooked in batter are always very tasty and juicy, and, of course, they are best served hot, but they are also a great snack when they have cooled down.

It will please guests and children very much, because if you make a batter from breadcrumbs, you get real “nuggets”, like in McDonald's, so loved by children. Chicken fillet is a dietary and very useful product. It does not cause allergies, it can be given to sick people and very young children. The recipe for "Battery Chicken Fillet" is easy to prepare, and everyone eats this dish with great appetite. On the table, it will undoubtedly take a special place, because everyone without exception will appreciate the golden crust and excellent taste!

Recipe "Chicken fillet in batter"

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

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

First you need to prepare the chicken fillet, it must be completely defrosted. To begin with, 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. Place 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 cook 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 should be salted well enough 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 small foam appears, you can add flour. The exact amount of flour cannot be specified, you need to look at the consistency. Adding a little flour, we achieve the state of thick sour cream. You can add breadcrumbs, then the crust will turn out even more crispy.

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

We take out the marinated fillet and alternately dip into the batter with a fork. Fry the fillet on both sides until golden brown. In time, it will take about 5-7 minutes. Place on paper towels to remove excess oil. You can serve the fillet on lettuce leaves with various sauces.

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

The magnificent taste of chicken fillet in batter, ease of preparation and appetizing look make this dish a welcome one on any holiday table.

Who doesn't love fried chicken? And if you cook chicken chops in batter, you will have to fight off the 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 cook batter for chicken fillet?

Chicken in batter - cheap, tasty and fast

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

• the meat does not burn and is not covered with a hard crust;
• 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 may seem intrusive.

Chicken fillet in pieces in batter is a great 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 method of preparation of the batter. Traditionally, it is believed that the dough should consist 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 for both chicken, fish, cheese or vegetables.

Lush

Ingredients:

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

Cooking:

On beer

The most delicate batter for chicken chops is obtained by adding beer to the dough. Do not think that this recipe is only suitable 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.

Cooking:

1. Pour beer into a bowl and add eggs to it.
2. Whisk 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 st. flour;
• 2 tbsp. l. sunflower oil;
• 1 st. water;
• 2 egg whites;
• 1 tsp yeast;
• salt.

Cooking:

1. Dissolve yeast in warm water.
2. Sift the flour beforehand, pour into a deep bowl and make a small indentation.
3. Pour water with yeast, oil, salt into flour.
4. Knead the dough, similar in consistency to sour cream.
5. Put in a warm place until it rises. It is undesirable to put it on batter immediately after cooking.

Quick Recipe

Ingredients:

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

Cooking:

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

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

with mayonnaise

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

Ingredients:

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

Cooking:

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

without eggs

If there was no egg at home and you need to quickly prepare the dough, use the following recipe on how to make batter for chicken fillet.

Ingredients:

• 1 st. flour;
• ¾ st. water;
• 0.5 tsp soda;
• salt;
• spices;
• greenery.

Cooking:

cheesy

Ingredients:

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

Cooking:

1. Break the eggs into a bowl.
2. Grate cheese on a fine grater and mix with eggs.
3. Salt, 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 in a pan or deep-frying.
• If the first method is chosen, you must first pour a little oil into the pan and heat it well.
• Fry on each side should be no more than 3-5 minutes. To make the fillet tender, it is recommended to beat it off before dipping in 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.

A few more tips to help make the dough airy.

• Whisk the ingredients with a whisk or in a blender.
• Always sift flour before cooking.
• Try to take fresh food, especially eggs.
• Do not put a lot of spices and salt: in batter they feel more saturated, so the dish can be easily salted.
• In the dough, you can add not only greens, 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. Breast meat is more dietary, and thigh fillets are juicier. Choose the option that you like best. In batter, you can cook chicken fillet from any parts of the chicken carcass.

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

Ingredients:

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

How to cook chicken fillet in batter:

Sprinkle the fillet with salt, pepper and herbs, mix and leave for 15 minutes to lightly marinate.

Bread the fillet 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 pan with hot oil - so that it is in one layer and evenly fried on all sides, fry until browned 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 a side dish with sauces as an appetizer.

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

They prepared it. Look what happened

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Chicken fillet in batter - recipe with photo

Classic fried chicken recipe

To prepare white chicken meat 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 portions, dip in batter and fry in vegetable oil on both sides. However, it may happen that the batter is reddened and comes to full readiness, and the chicken covered with it remains damp. To prevent this from happening, you need to cut the fillet not too thick, heat the pan over medium heat, and also do one of two things:

• Lightly beat the sliced ​​fillet before dipping it in the batter. It is more convenient to beat off through a plastic bag.
• Dip the browned pieces again in the egg-flour mixture and fry again on both sides.

The main ingredients of the batter recipe for chicken fillet 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 batter ingredients.

The most suitable seasonings for chicken meat are:

• herbs - basil, marjoram, thyme, tarragon, dill, parsley, sage, oregano;
• garlic, fresh and dried;
• ginger, chopped and dried ground;
• 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
• a small amount of salt

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

Use in diet menus

Choice of garnish

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

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

Do not add an excess of calories and side dishes from cabbage of all kinds and varieties - white, cauliflower, broccoli, kohlrabi, sweet bell peppers, green beans. Mushrooms - champignons, porcini, aspen mushrooms, boletus mushrooms and other forest delicacies will successfully fit into such a kaleidoscope.

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

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 bring their portion of vitamins and fiber with a minimum of calories.

Not only 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 video above, “golden fingers” are prepared from elongated slices of battered chicken fillet. The classic egg-flour mixture is diluted with water. Red pepper, dry garlic and salt are used as seasonings. Before lowering into the batter, the fillets are 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 diet 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 cooking juicy and deliciously tasty 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 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 also be reflected in the taste of the finished dish. For frying chicken fillet, a batter is prepared in milk, mayonnaise, beer, and mineral water. Recipes of chicken fillet in batter with cheese, breadcrumbs, and starch are also popular.

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

Chicken fillet in batter - recipe

Wash the chicken breast and pat dry. Cut it lengthwise into two pieces. Cut each half into thin slices. Lightly frozen chicken breasts are best.

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

Add salt and black ground 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 bowl with beaten eggs.

Mix the base for batter on sour cream.

Lastly, add the sifted wheat flour.

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

Pay attention to the fact that the batter should turn out thick, like biscuit dough or dough for making pancakes. By this principle, you can cook batter for chicken fillet with mayonnaise.

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

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

To chicken fillet in batter in a pan not burnt 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, to make it less greasy, it is recommended to spread it on a plate covered with napkins.

The photo shows that the chicken fillet in batter turned out to be a beautiful yellow color due to homemade 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 yolks of the eggs are pale, add a pinch of turmeric and you will be provided with a bright color of the batter. Serve the cooked chicken fillet in batter hot in addition to the side dish. Enjoy your meal. I would be glad if this chicken fillet in batter recipe 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 undesirable dryness, gaining 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 spending time and without making 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 used and the components of the breading mix, is prepared extremely simply and quickly. The meat variety does not require long marinating and long heat treatment, and the whole process will take you no more than forty minutes, which will be incredibly happy for busy housewives.

Chicken fillet in egg batter

The most trivial variation of the dish is chicken fillet fried in egg batter. The breast flesh is cut across the fibers with plates no thicker than one centimeter. Many people prefer to additionally beat the meat, but you can do without it by simply seasoning the slices 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, marinated chicken is dipped in a whipped salted lezon, 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 they are 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 decoration, the calorie content of the dish is reduced, it turns out to be lighter and cooks faster. The batter for chicken chops is made thick and fluffy so that it tightly wraps the meat slices and retains all the juices inside.

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

1. The chicken is cut into medium-sized pieces, carefully beaten off, covered with cling film, seasoned to taste with spices, salted and left for ten minutes at room conditions.
2. In a bowl, beaten egg mass is mixed with mayonnaise and loose ingredients, achieving a density of the substance, like thick sour cream.
3. Dip the blanks in the resulting mixture and fry in heated 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 excess moisture in vegetable puree and then the products will come out well.

• 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 salted.
2. The potatoes are peeled, ground on the smallest grater or ground in a blender and squeezed out the juice.
3. The remaining hard potato base is combined with egg mass, mayonnaise and loose ingredients, salted and stirred.
4. The chicken fillet is rolled in batter and fried in heated refined sunflower oil.

Chicken fillet in beer batter

The dish acquires a special piquancy if you fry the chicken fillet in beer batter. The latter should be well chilled, and deep-fried, on the contrary, hot. Due to the temperature difference, the products will turn out with a ruddy, crispy crust. They should be served piping hot with 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;
• frying fat.

1. The breast is cut into small oblong slices, peppered, salted, flavored 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. Proteins whipped to a dense and thick foam are introduced and gently stirred.
4. The blanks are breaded in the flour mass, dipped in the resulting dough and immediately dipped in a hot deep-fryer.
5. The finished pieces are removed on napkins and served after five minutes.

Chicken fillet in batter in the oven

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

Chicken fillet in cheese batter

Especially delicious is chicken fillet in batter with cheese. Initially, the products are kept in hot deep fat for several seconds, sealing all the juices inside, and then they are placed in a thoroughly heated oven and kept until cooked and acquiring the desired ruddy.

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

1. The chicken is cut into pieces, carefully beaten 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. Semi-finished products are laid on a baking sheet, sprinkled with cheese chips and baked for ten minutes in an oven preheated to 220 degrees.
3. If desired, you can put fried mushrooms with onions, slices of tomatoes or pineapples under the cheese chips 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 proteins. 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 slow cooker 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 the chicken - about chicken fillet.

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

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

It is worth saying that 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 very 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. The dish in batter is fried in a large amount of oil (deep-fried), which is why this dish should not be abused, especially for people with liver diseases.

Some useful tips for cooking delicious chicken fillet in batter:

• In order for the chicken fillet to be well fried and quickly acquire a beautiful golden color, you should not put a large amount of fillet in batter into 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, you should not pour out the batter, just pour it with a large spoon in small portions into the oil and let it fry. Your kids will definitely like these "battery" cakes.

Next, I would like to give several recipes for cooking 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, drumstick or thighs.

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

Chicken breast in a batter of eggs and breadcrumbs

For chicken fillet in batter you will need

Ingredients:

For cooking you will need:

Proper preparation of chicken fillet in milk batter

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

Now let's make the batter. To do this, beat the chicken eggs with a whisk, add salt and ground pepper. Pour milk and add sour cream, which you can easily replace with mayonnaise (for lovers of this sauce). Now add the sifted flour one tablespoon at a time and mix thoroughly. As a result, you should get 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 nice golden color.

Recipe number 3

Chicken fillet in batter "a la fast food"

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

Many of us at least once in our lives have tried fast food, it is there that you can buy fragrant fillet in a crispy and fragrant crust. But we cannot be completely sure of the quality and usefulness of the ingredients. That is why we will talk about cooking chicken fillet like in 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. the spoon
• Dry dill greens - 1 teaspoon
• Marjoram - 3 teaspoons
• Tarragon, thyme - 1 pinch each
• Sweet paprika - 2 teaspoons
• 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 should be washed and dried, then cut into arbitrary shapes (preferably thin strips).

Then we will prepare the batter. To do this, peel the garlic cloves and pass through the 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 start adding water, as a result you should get a dough a little thinner than for pancakes.

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

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

Put the cooked meat in batter on a napkin to absorb excess oil.

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 will need the following ingredients:

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

  Cooking chicken fillet in onion-green batter

  Wash and dry the chicken fillet, then cut into thin plates (if desired, each plate can be beaten with a hammer). Salt and pepper the meat. Then squeeze the juice from 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, which must first be chopped in a blender to a gruel state, into a deep cup. Break the eggs into the resulting mass and beat thoroughly with a fork. Add water and flour (leave 8 - 9 tablespoons for breading). We mix everything thoroughly.

  
  

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

  Recipe number 5

  Chicken fillet in beer batter

Black ground pepper to taste

Proper preparation of chicken fillet in batter on beer

Chicken fillet cut into thin plates or strips. Salt and pepper a little, leave for 15 minutes.

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

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

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

Recipe number 6

Well, and another batter option for cheese lovers. This batter turns out to be very tender, which in itself makes the tender chicken fillet even softer and more fragrant.

Chicken in cheese batter

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

• Hard cheese (ideally 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 ground 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 should be washed and cut into large cubes, then dried with a paper towel.

In order to prepare cheese batter, you ideally need Parmesan cheese, but if one is not available, then any other hard cheese can be used. We rub the cheese on a fine grater, mix it with lemon zest and breadcrumbs. In a separate bowl, beat the egg with vegetable oil, salt and ground black pepper. Then we dip each piece of chicken fillet in batter and then roll in a mixture of cheese and breadcrumbs.

Choose the batter to your taste and don't be afraid to experiment in your kitchen.

Bon appetit wishes the site Notebook of recipes!

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

For this dish, it is better to use Then you will not have to waste time separating the bones. Cut the meat into small cubes, about three centimeters. It is not necessary to strive for them to be even. It's not that important. Next, sprinkle it with salt and pepper. Take 3 cloves of garlic and squeeze it through a press. Then we rub them with pieces of chicken fillet. Now you need to leave the chicken for 15 minutes so that it marinates. During this time, you can cook batter. Take one egg and beat it a little in a cup. Add three tablespoons of good flour. Sprinkle a pinch of salt and curry. In order to get a beautiful color, just put curry on the tip of a knife, and for flavor you need half a teaspoon.

Now take a deep container and pour oil into it. fried in a lot of fat. The oil should boil. Separately, pour the breadcrumbs into a plate.

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

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

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

Chicken breasts can be fried in batter in the form of chops. They should be beaten off by wrapping cellophane, very carefully. After that, add any spices and salt. Chopped greens (for example, basil) can also be sprinkled into the batter. Dip the pieces in the resulting mass and quickly fry in hot fat. Chicken in batter is prepared quickly and easily.