Chicken in batter turns out juicier than with its usual frying, due to the fact that the batter does not allow juices to go outside.

Ingredients for chicken in batter:

chicken fillet (chicken breast is better)
spices - a mixture of horseradish, dried celery root,
salt,
egg,
flour,
vegetable oil.

:

To get started, you need to prepare the chicken fillet: chop it - whoever loves finely, who is large, season with spices, not only the listed mixture of peppers and celery root are suitable, you can use any of your favorite chicken spices. Slightly salt the fillet, sprinkle with vegetable oil and let stand for at least half an hour, covering with a film or foil.

We prepare the chicken batter: beat the egg, slightly salt, add about 1 tablespoon of flour per 1 egg, a pinch of salt, mix well. The batter by consistency should be about a thick sour cream. This is a classic batter recipe, with the addition of cream, mustard or pepper, we get various flavoring options.

Dip the chicken into the batter. Sometimes they simply dip the chicken pieces in a beaten egg, then in flour. You can still dip in ground fried crackers, it will be nice to crunch, even without batter - in an egg, and then in crackers.

  and spread on a well preheated pan with vegetable oil. It is advisable to take a pan with a thick-walled, cast-iron pan, do not cover with a lid, at most with a splitter divider.

When the chicken fillet turns white - turn over the pieces. Chicken in batter is ready, put it on lettuce leaves or supplement with a vegetable side dish.

Another delicious chicken batter - an egg, heavy cream, flour, a little vegetable oil, mustard and salt to taste, mix to a thick sour cream consistency. Leave the fillet directly in the batter to marinate for half an hour or an hour and you can fry.

And batter for mayonnaise lovers - add grated cheese, garlic and flour to mayonnaise to the desired consistency, the batter is ready.

Beer batter - one egg, 3 tablespoons of flour, seasoning for chicken and beer - to the consistency of sour cream.

Finely chopped greens can be added to any batter. And so it’s delicious!

Chicken fillet in batter - one of the many ways to cook chicken breasts deliciously and quickly (however, not necessarily breasts, it can be, for example, chicken thigh fillet). The batter forms a golden crust, which prevents the meat from drying out when frying.

Ideally, the chicken fillet pieces should be slightly beaten off, then they will be thinner and softer, but if there is no time or effort for this, then you can fry it without being beaten - it will still be delicious.

Need to:

• Chicken fillet - from 800 grams to 1 kilogram
• Mayonnaise - 2 tablespoons
• Chicken eggs - 3 pieces.
• Flour - 3-4 tablespoons
• Table salt - about 1 teaspoon
• Ground black pepper - to taste
• Seasonings (seasoning for chicken or curry) - 1-2 teaspoons (this is optional, without seasoning)
• Vegetable oil - from 2-3 tablespoons to half a glass (depending on how you will fry, we will talk about this a little later)

Cooking:

The chicken fillet must first be washed in running cold water, preferably blotted with a paper towel or napkins, then cut into portions. If desired, beat each piece of chicken lightly. Season each piece of chicken with salt and pepper and season with seasonings (if you wish, all this is best done on both sides).

Now prepare the batter. Break the eggs into a bowl, add about half a teaspoon of salt, mayonnaise. If desired, a little black ground pepper can be added to the batter.

Mix everything thoroughly, it would be nice with a mixer or whisk for whipping. If you have only a spoon - we interfere at a fast pace and long enough. In this photo you see that there are still "lumps" of mayonnaise.

But when the mass in the bowl becomes homogeneous after whipping, gradually add the flour and again thoroughly mix and beat so that there are no lumps of flour left. In terms of density, the resulting batter should look like liquid sour cream.

We will fry in a deep pan, but two options are possible. You can do it in deep fat, that is, pour a lot of vegetable oil, so that the bottom of the pan is covered with a layer of vegetable oil by 12-15 mm. Pieces of chicken in batter will almost float in hot oil. In this option, it is better to remove the finished pieces from the pan with a slotted spoon and lay them out first on a paper towel to remove excess oil, and only then transfer them to a plate. We prefer another option (you will see it in our photos and in our video recipe), when the chicken in batter is fried in a small amount of oil (so as to cover the bottom by 3-4 mm), the frying process will take a little longer, but it will not so bold. So, in any case, we strongly heat the pan with oil, after which we reduce the heating to a small one. We chop a piece of chicken fillet on a fork, dip it into the batter (the batter should cover the piece on all sides, if necessary, turn the piece of chicken directly in the batter) and put it in the pan. First, fry on one side until golden brown (lift a piece and look!), In our version it takes 8-10 minutes.

Then turn the pieces over and fry on the other side, too, until golden brown ( check out our recipe video!) It takes about the same amount of time.

Remove the finished pieces from the pan (if you, like us, were fried in a small amount of oil, and not deep-fried, you can immediately remove it on a plate or on a dish, but you can play it safe and put a paper towel on it). That's all, now you know how to cook. You can invite everyone to the table and lay out delicious ruddy pieces on plates.

You can always quickly prepare a deliciously fried chicken fillet in batter from batter for breakfast. This is a fairly simple way to cook chicken, and spoiling the dish is almost impossible. It is enough to defrost the fillet in advance, and all other ingredients, as a rule, are in any refrigerator.

The main function of batter is to create crusts around a product that is fried. This crust preserves all juices in meat, fish, poultry, and the fried product will be very juicy, which favorably affects the preservation of taste. Dipping foods in batter is a very convenient way to cook the baked chicken fillet, especially if you are not a big fan of white chicken.

Batter, batter - in the simplest case, it is a mixture of flour and eggs, diluted to the desired density with milk, cream or another liquid, such as wine. Sometimes, to give the batter a certain taste and consistency, yeast and soda are added to the mixture, beer is used as a liquid. By the way, it is very tasty if the batter is prepared with wine or beer, or for fried.

The main indicator by which the batter is evaluated is its viscosity, consistency. The thickness of the crust that forms during frying depends on this. A liquid batter that easily drains from the product will create a thin crust, a thick batter will create a thick crust. By the way, thick batter is great for cooking breaded bell pepper -.

Most often, the batter is made fresh, but spices, herbs are added to it. To remove the taste, you can add a little aromatic alcohol to the batter. In addition, batter can also be sweet, salty, spicy, etc. It all depends on the taste and which product will be fried.

Chicken fillet in batter - slightly fried white chicken meat fried in a crust of dough. The composition of the batter for the dish is rather a personal preference than a recommendation. By and large, given that the taste of the crust from the dough determines the taste of the dish as a whole, all the spices and batter ingredients create that excellent taste that you love. It takes less than 30 minutes to prepare breakfast. And breakfast will be hearty and delicious.

Chicken fillet in batter. Step by step recipe

Ingredients (2 servings)

• Chicken fillet 2 pcs
• 2 pcs egg
• Wheat flour 2-5 tbsp. l
• White wine optional
• Garlic 2-3 cloves
• Olive oil 50 ml
• Salt, black pepper, hot red pepper, Mediterranean herbs, lemon  Spice

1. To cook the chicken fillet in batter, you must first take care that the filet thaws. Ideally, transfer the fillet in the evening from the freezer to the refrigerator. Then the fillet will be ideally ready for frying. If you defrost the fillet in a microwave oven, there is always a risk of local overheating of the fillet, which will negatively affect the quality of the dish.

   Defrost chicken fillet

2. Thawed fillet on a cutting board. That side down where the skin was. With the help of a wooden hammer or a block of a large knife, it is very easy and accurate to beat off the fillet. It is necessary to make sure that the fillet is the same in thickness - no more than 2-2.5 cm. You should not beat thinner, the fillet can lose its shape, since it is very tender. A thicker fillet may not fry and the chicken fillet in batter will turn out raw.
3. Salt the chopped fillet with a little salt and pepper with black ground pepper, and sprinkle with the rubbed fingers a little herbs that are typical for Mediterranean cuisine: oregano, basil, savory, etc. Actually that's all - the fillet is ready for dipping in batter and frying.

   Salt the beaten filet a little and pepper with black ground pepper

4. Release the contents of two eggs into a deep bowl. To make sure that there are no eggshell left is unacceptable. Using a whisk, beat the eggs. Beat not until foam, it is enough if the eggs are mixed until smooth. Slightly salt the eggs, add 1-2 pinches of red ground pepper. Stir eggs with spices.

   Mix eggs and spices

5. Add 3-4 tbsp. l white wine - dry or semi-dry. If the wine is unacceptable for some reason, you can add ordinary boiled water and 0.5 tsp. lemon juice. Continue to beat the mixture until smooth. Further, continuing to beat, add flour in small portions. Add each subsequent portion of flour only after the previous portion is completely mixed with the egg mixture.

   Cook a thick enough batter

6. The amount of flour needed to make the batter is exclusively according to the situation. It is necessary that the batter turns out like honey. If you type a batter into a spoon and tilt it, the batter should flow, sagging, but not pour out a stream.
7. Heat olive oil in a deep skillet. When the oil warms up well, fry the peeled and flattened garlic cloves in it. The task of garlic is to flavor the oil. When the garlic begins to darken, discard it.

   Fry garlic in olive oil

8. Dip the prepared chicken in batter - completely immerse. It is necessary that the batter is completely covered with fillet. If it seems to you, then the batter is too liquid and drains from the fillet, add flour and mix, and dip the chicken fillet in the batter again. This is important, as the thin dough around the fillet is quickly fried, not allowing the chicken to cook. It is necessary that the thickness of the batter around the fillet is a few millimeters. Let the batter be thick rather than liquid.

   Dip the prepared chicken fillet in batter and put in hot oil

9. Using a fork, lift the chicken in the batter to stack the excess batter. The batter that flows with the fillet in oil will turn into pieces of fried dough. Put chicken fillet in batter in a well-heated flavored oil.
10. It is necessary that the batter is quickly fried, forming a golden crust. Turn the fillet immediately and fry on the other side. Then reduce the heating to below average and, often turning over, fry the chicken fillet in batter until the chicken is fully cooked.

    

Appetizing, tender and juicy chicken fillet in batter will appeal to the whole family! This is one of the simple but very delicious chicken recipes.

Batter is a batter in which the chicken is dipped before frying. You can count just a huge number of recipes for making batter. Today we will prepare a batter from two eggs, mayonnaise and flour. I also added some garlic and finely chopped herbs. The batter with greens turns out beautiful and tasty.

I rubbed the chicken fillet with salt and garlic, so the dish turned out to be very fragrant! Let's get started cooking.

Ingredients

• Chicken fillet - 2-3 pcs.
• Egg - 2 pcs.
• Mayonnaise - 2 tbsp. l
• Flour - 3 tbsp. l
• Garlic - 3-5 cloves
• Bunch of greenery
• Salt pepper

Instruction manual

1. Instead of the finished chicken, you can take the breast and separate the fillet from it.

   Rinse the fillet and beat off on a cutting board, previously covering the top with a plastic bag.
   
   

2. The beaten chicken fillet we get is large in size. Therefore, I divided it into 2 parts. Total with 3 pieces of fillet we get 6 chops.
   
   
3. On each side, grind each fillet with salt, garlic, passed through a press, pepper.
   
   
4. Beat 2 eggs, beat.
   
   
5. Add some salt and pepper. Now add mayonnaise, flour. Mix everything thoroughly.
   
   
6. Finely chop the greens, add to the batter. In general, greens do not have to be added. It’s just that the batter is more beautiful.

   Add more garlic through a press. Mix.
   
   

7. Heat the oil in a frying pan. Dip chicken fillet in batter and fry.
   
   
8. Fry fillets on each side for 6-7 minutes. Take care not to get burnt. I roasted first on high heat, and then on moderate.
   
   
9. Enjoy your meal!
   
   

Batter is a “fur coat” on a dough product.

It retains juiciness, gives a golden crust and in itself is very tasty.

In batter, you can cook anything.

And meat, and fish, and vegetables, but the chicken fillet turns out especially well.

Chicken fillet in batter - general principles of preparation

Mostly 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.

What else is added:

Sour cream or mayonnaise.

Sometimes batter is made on beer or mineral water. There are recipes with spices, herbs, cheese.

Fillet for frying is cut into slices, slices or strips. Sometimes they beat him off. But always rubbed with spices or at least salted. Sometimes marinated with different sauces. Prepared fillet pieces are dipped in the dough and fried. Usually in a pan. Vegetable oil or a mixture of fats is used.

Chicken fillet in sour cream batter

The recipe for the simplest and very fast chicken fillet in batter, which will require sour cream. Fat does not matter. Preparing the dish for about half an hour.

Ingredients

Fillet 0.5 kg;

4 tablespoons sour cream;

5 tablespoons of flour;

Parsley or dill.

Cooking

1. Take the chicken fillet and cut into plates half a centimeter. Their size can be any. We beat off lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.

2. Beat with whisk two eggs and sour cream. Add half a teaspoon of salt and prescription flour. Stir.

3. Dip the fillet in the resulting batter and fry in oil. The fire is doing medium. On each side we hold the chicken for about five minutes.

4. Done! Serve with side dishes, vegetables, sauces or just bread.

Chicken fillet in batter in a pan with cheese

Cheese fillet recipe in batter, which turns out to be very ruddy and crispy. For the test you will need hard cheese. Grade and fat content do not play a special role. Mayonnaise also goes into the dough, which, if necessary, is replaced with sour cream.

Ingredients

0.5 kg of chicken;

0.1 kg of cheese;

Any spices;

2 tablespoons mayonnaise;

Flour 2-3 tablespoons.

Cooking

1. As usual, cut the washed and dried breasts into thin plates. You can beat off a bit. Rub with spices and let them lie while the dough is preparing.

2. Beat the eggs with a pinch of salt. Add mayonnaise to them, and then flour. Stir well.

3. Rub the hard cheese with small chips and lay in the cooked batter. Stir.

4. Set the pan to heat. Pour in the oil. The layer must be at least 5 millimeters so that the chicken does not swim, but also does not burn.

5. Dip the chopped fillet in cheese batter and fry in the usual way. After the chicken has flipped to the second side, cover the pan and let the fillet steam over inside.

Chicken fillet in batter "Straw" with sesame seeds

The recipe for a very interesting sesame chicken fillet in a batter in a pan. Toasted seeds give it an unusual, but very pleasant taste. Another feature of this recipe is chicken slicing. The fillet is fried in straws and it turns out a lot.

Ingredients

0.3 kg fillet;

100 ml of milk;

1 spoon of sesame;

Cooking

1. First we cut the chicken into layers, and then across. Get long straws. Their thickness should not exceed half a centimeter. Otherwise, the filet will fry longer.

2. Sprinkle the chicken with seasonings, let it rest for about ten minutes, while preparing the dough.

3. For batter, shake the eggs with milk, add salt and flour. Stir. Pour flour “by eye”. The dough should turn out average, as for fritters.

4. Pour sesame into the dough and stir.

5. Heat the oil. Pour it into the pan with a thick layer about a centimeter. The straw does not need to be covered with a lid and it will be deep-fried.

6. On a fork, prick a piece of fillet, dip in dough and spread in a pan. This must be done very quickly.

7. As soon as the dough is browned on one side, turn over the pieces and fry on the second side. We take it 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. Potato starch is used, but can also be taken from corn.

Ingredients

120 grams of starch;

0.4 kg fillet;

100 ml of water;

Oil and seasonings.

Cooking

1. Immediately marinate the fillet. Before this, cut the pieces into the desired size and gently beat off. You can marinate simply in spices or add a little soy sauce, sour cream, you can spoon a mayonnaise. Chicken with them will be more tender.

2. Break the eggs into a bowl, beat well with a whisk. Add a teaspoon of oil and salt. Stir and pour in the water, and after it pour the starch. We introduce it in small portions and drive it well so that lumps do not form. For the same reason, do not use warm water.

3. Dip the pickled fillet into the starch batter.

4. Spread the chicken in hot oil and fry until cooked. If the fillet is cut coarsely, then you can cover for two minutes with a lid.

Beer Chicken Fillet

Many housewives are familiar with beer batter, but not all. This dough is very airy and delicious. 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 exhausted.

Ingredients

120 ml of beer;

0.5 kg fillet;

0.1 kg of flour;

Cooking

1. Cut and beat the chicken with a hammer. The size of the pieces is any. You can make plates or straws. Sprinkle with spices, you can add a chopped clove of garlic.

2. Beat the egg, add a little and add the beer. Quickly stir and add flour. The dough is ready! No need to let him stand, we proceed immediately to frying, until the gases have evaporated.

3. Dip the chicken in the dough, try to envelop the piece from all sides.

4. Put in a hot oil in a frying pan, fry on both sides. After the chicken is turned upside down, you can bring the product to readiness under the lid.

Spicy chicken in a batter in a pan

The recipe is very fragrant and spicy dishes, which will especially appeal to men. For this chicken fillet in batter in a pan, you will need red ground pepper and soy sauce.

Ingredients

500 grams of fillet;

100 ml of milk;

20 ml of soy sauce;

0.5 tsp ground pepper;

2 cloves of garlic;

150 grams of flour.

Cooking

1. Cut the chicken into pieces of any size, but not small. Sprinkle with half the red pepper indicated in the recipe. Pour in soy sauce and mix well by hand. Let the filet lie down for a while.

2. For batter, beat the egg with a pinch of salt and the rest of the pepper. You can add more to your taste. Or add a little black pepper with 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 the dough.

3. Dip the chicken pickled in hot batter and fry in the usual way. Brown well on both sides.

Chicken fillet in batter with tomatoes

Amazing chicken fillet recipe in a batter in a pan, which is cooked with a tomato. We choose a juicy, ripe, but dense tomato, which can be easily cut into circles.

Ingredients

2 tablespoons mayonnaise;

0.3 kg fillet;

80 grams of cheese;

1 tomato;

Seasonings;

70 grams of flour.

Cooking

1. For this recipe, it is desirable to cut the fillet into large flat cakes, but thin. Then they need to be beaten off lightly and sprinkled with a small amount of spices.

2. For batter, beat the mayonnaise and the chicken egg, then add the flour and add a little salt. Stir.

3. Immediately need to cut the tomato into thin circles, put in a bowl. Rub the cheese into another bowl. It is better to use hard cheese.

4. Pour a little and set to bask.

5. Dip chicken cakes in batter and spread in a pan. Fry on one side, then turn over and immediately put on a fried side a circle of tomato. If the fillet area allows, then you can place two pieces. Sprinkle quickly with cheese and cover.

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 final readiness.

Oven baked chicken fillet

It turns out that you can cook chicken fillet in batter not only in a pan. In the oven, this dish is not so fatty and you do not need to spend time idle at the stove. The batter is made from sour cream.

Ingredients

70 grams of sour cream;

2 cloves of garlic;

A piece of cream. oils;

400 grams of chicken;

Cooking

1. Cut the chicken coarsely, tap it with a hammer, rub it 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 baking sheet with oil or lay a silicone mat.

4. Coat the chicken with the prepared dough, spread on a baking sheet. On top, level the batter layer 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!

Remained batter? In no case do not throw it away! You can put it in a pan with a spoon and fry the pancakes. Or dip in any other product and also fry. For example, crab sticks, remaining pieces of fish, any meat and even liver. Tasty in batter turns zucchini or eggplant.

In order for the chicken to fry well and not absorb oil, it is necessary to lay the product in hot oil. And in no case in large quantities. Otherwise, the temperature of the fat in the pan drops sharply, and the batter begins to absorb oil.

The batter will be lush and airy if you add a little baking soda to the dough. You can sprinkle baking powder, but also in small quantities. Do not add rippers if the batter is on water with gas or on beer.

If you need to cook a dense batter, then you can not knead the dough, but make a multi-layer breading. The chicken is dipped in the egg, then in the flour, then again the egg and flour. You can repeat more times, depending on the desired result. Such breading can be done not only with flour, but also with breadcrumbs.

Chicken will be tastier and more flavorful if you add a creamy slice to vegetable oil for frying.

To make the crust turn golden and well fried, a pinch of sugar can be added to the batter. But it’s important not to overdo it. Otherwise, the crust will fry much faster than the chicken is cooked.