Chicken in batter turns out to be juicier than with conventional frying, due to the fact that the batter does not allow the juices to come out.

Ingredients for Batter Chicken:

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

:

To begin with, the chicken fillet needs to be prepared: we cut it - who loves small, who loves large, season with spices, not only the listed mixture of peppers and celery root are suitable, you can use any of your favorite spices for chicken. Salt the fillet a little, sprinkle with vegetable oil and let stand for at least half an hour, covered with foil or foil.

Prepare the chicken batter: beat the egg, add a little salt, add about 1 tablespoon of flour to 1 egg, a pinch of salt, mix everything well. The consistency of the batter should be approximately the thickness of sour cream. This is a classic batter recipe, when you add cream, mustard or pepper to it, we get different flavor options.

Dip the chicken pieces into the batter. Sometimes they just dip the chicken pieces first in a beaten egg, then in flour. You can also dip it in ground fried croutons, it will crunch pleasantly, even without batter - in an egg, and then in crackers.

and put in a well-heated pre-heated frying pan with vegetable oil. It is advisable to take a pan that is thick-walled, cast iron, do not cover with a lid, maximum - with a splitter for splashing.

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

Another delicious batter for chicken - an egg, heavy cream, flour, a little vegetable oil, mustard and salt to taste, mix until the consistency of thick sour cream. 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 the mayonnaise to the desired consistency, the batter is ready.

Beer batter - one egg, 3 tablespoons of flour, chicken spices and beer - until the consistency of sour cream.

Finely chopped greens can be added to any batter. So and so delicious!

Chicken breasts cooked in batter dough are especially tasty and juicy. Before cooking, the meat is usually beaten, which makes it even more tender.

The meat is cut into thin strips, beaten, salted, seasoned with spices and wrapped in film. The chicken breasts are given time to soak in the seasonings, while the batter is prepared.

There are a lot of recipes for making batter. The recipe is based on eggs, salt, flour and spices. You can diversify it by adding sour cream, mayonnaise, grated cheese, herbs or herbs. Knead the dough to the consistency of pancakes and let it rest for five minutes.

Pieces of chicken breast are dipped completely into the dough and fried in a pan in any vegetable oil. You can additionally roll the breast in batter in the bread mixture. Meat is cooked quickly, it is enough to hold it on fire for about seven minutes on each side.

To cook chicken breast in the oven, you need to make the dough a little thicker so that it does not run down the meat, but keeps its shape. In the oven, the meat is cooked for about 20 minutes.

Recipe 1. Chicken breast in batter

Ingredients

Chicken breast;

Dried celery root and pepper mixture;

Salt;

Wheat flour;

Vegetable oil.

Cooking method

1. Cut the chicken breast into slices. Season the meat with spices, add salt and lightly sprinkle with vegetable oil. Cover with cling film or foil and leave for half an hour.

2. Prepare the batter. Break the egg into a plate, add salt and beat. Add a tablespoon of flour and mix everything so that no lumps form. The consistency of the batter should be like thick sour cream.

3. Dip pieces of chicken breast into batter so that the dough covers them on all sides. Put the meat in batter in a frying pan with hot vegetable oil. As soon as the fillet turns white, turn it over and fry for another seven minutes.

4. Put the finished chicken breast on green lettuce leaves and serve with a side dish of boiled vegetables.

Recipe 2. Juicy chicken breast in batter

Ingredients

Half a kilo of chicken breast;

Two eggs;

Sour cream - 3 tbsp. l .;

A pinch of salt;

80 g flour;

Several sprigs of parsley;

Salt;

Sunflower oil.

Cooking method

1. We begin to prepare the batter. Break eggs into a deep plate and beat a little. Add sour cream, salt and gradually add flour. Stir constantly with a spoon so that there are no lumps. Add finely chopped parsley and mix again. The batter should be of the same consistency as pancake dough.

2. Wash the chicken breast and soak it with a napkin. Cut the meat into arbitrary pieces. Season with pepper, salt and cover with foil and leave for half an hour.

3. Put the pan on the fire, pour in the vegetable oil and heat it well. Dip the pieces into the batter so that it completely covers the meat and fry on both sides for ten minutes. Serve the cooked breast with a vegetable side dish.

Recipe 3. Chicken breast in batter "Guests on the doorstep"

Ingredients

Two chicken breasts;

Three eggs;

50 ml of milk;

50 g flour;

A pinch of salt, black pepper, nutmeg and sugar.

Cooking method

1. Wash and dip the chicken breasts with napkins. Cut them into strips. Break eggs into a deep plate, season with salt and pepper, add nutmeg and black pepper. Beat everything well with a fork or whisk. Gradually introduce milk and flour into the egg mixture, kneading with a spoon so that no lumps form. In consistency, the dough should be like thick sour cream.

2. Dip the prepared pieces into the dough and put in hot olive oil and fry one by one on each side. Serve the chicken breast with fresh vegetables or a side dish.

Recipe 4. Delicious chicken breast in batter

Ingredients

Two egg yolks;

100 ml non-fat cream;

Two large chicken breasts;

Four slices of stale loaf;

Sea salt and ground allspice;

Refined sunflower oil.

Cooking method

1. Thoroughly rinse and pat dry the chicken breasts. Cut them into large enough pieces. Lightly beat each piece with a hammer. Salt the meat, pepper, cover with foil and send to the refrigerator.

2. Cut the loaf into cubes and dry in the oven. Grind the croutons into small crumbs.

3. Break the eggs into a deep plate, add a little salt and beat with a whisk or fork, gradually pour in the cream and beat again. Remove the meat from the refrigerator, dip each piece in egg batter, roll in breadcrumbs and fry in a preheated pan until tender. Put the finished chicken breasts on a plate and serve with potatoes.

Recipe 5. Chicken breast in cheese batter

Ingredients

Chicken breast - 4 pcs.;

Two pieces of stale white loaf;

Two eggs;

50 g Parmesan;

50 g flour;

A teaspoon of paprika;

On the tip of a knife of ground cumin, salt and pepper;

Vegetable oil;

200 g green asparagus;

Green salad leaves.

Cooking method

1. Cut the loaf into cubes and chop with a blender. Grate the Parmesan coarsely. Combine bread crumbs and grated cheese, add cumin and paprika and stir until smooth.

2. Break the eggs into a deep bowl, add a little salt, pepper and beat with a fork.

3. Wash the chicken breasts and pat dry with a napkin. Dip the meat in a whole piece in flour, dip in egg batter, and then in a mixture of cheese and crackers. Put in hot vegetable oil and fry on low heat for four minutes on both sides. Put the cooked chicken breast in batter on the lettuce leaves. Serve with an asparagus garnish.

Recipe 6. A simple recipe for chicken breast in batter

Ingredients

Two large chicken breasts;

Three large eggs;

50 ml chicken broth;

Ground allspice and sea salt;

Several arrows of green onions;

A pinch of baking powder;

Refined sunflower oil.

Cooking method

1. Rinse well and pat dry chicken breasts. Cut them into three large pieces. Lightly beat the meat with a hammer, salt and pepper, cover with cling film and send to the refrigerator.

2. Break eggs into a deep plate, lightly salt and beat with a fork. Add finely chopped green onion feathers and baking powder, pour in chicken broth and flour, stirring constantly, until the dough acquires the consistency of thick sour cream.

3. Put a deep frying pan on high heat, pour in vegetable oil and heat well. Remove the meat from the refrigerator, dip each piece in batter and fry over low heat until it is browned on both sides. Chicken breast in batter is served hot with a side dish of boiled vegetables.

Recipe 7. Fragrant chicken breast in batter

Ingredients

Chicken breast weighing 500 g;

Four tbsp. tablespoons of mayonnaise and flour;

Seasoning for chicken - 1 tsp;

Provencal herbs - ½ tsp;

A teaspoon of coarse salt;

A mixture of peppers - ½ tsp;

Turmeric is an incomplete teaspoon;

Half a lemon;

Vegetable oil.

Cooking method

1. Rinse chicken breasts, dry with napkins. Separate the bottom fillet and cut the top fillet into three parts. There should be eight identical pieces. Sprinkle the meat with juice from half a lemon.

2. Mix flour with spices, salt, add mayonnaise and knead a thick enough dough. Place the brisket pieces in the dough and roll on all sides with a fork. Cover and leave the meat in the dough for at least two hours.

3. Heat oil in a skillet with a thick bottom. Gently lay out the chicken breast pieces and fry over low heat for seven minutes on each side. Serve the chicken with a fresh vegetable salad.

Recipe 8. Chicken breast in batter with cheese and pineapple

Ingredients

Four chicken breasts;

A small jar of canned pineapples;

100 g of cheese;

A slice of garlic;

Two tablespoons of sour cream;

Breadcrumbs;

Salt and pepper.

Cooking method

1. Wash the chicken breast and pat dry with a napkin. Make cuts on the sides, you should get "pockets" where the filling will fit. Rub the breasts on top and in the pockets with pepper and salt.

2. Peel and chop the garlic using a garlic press, mix it with sour cream. Spread this mixture on the outside and inside of the meat.

3. Drain the pickle from the canned pineapples and chop them into small cubes. Mix the grated cheese with sour cream and pineapple. Fill the pockets with the filling and pinch off the incision with toothpicks.

4. Break the egg into a deep plate, add salt and beat with a fork. Add sour cream and mix the batter well. Pour bread crumbs onto a dish.

5. Dip the stuffed brisket in egg batter, then roll in breadcrumbs. In hot oil, fry on both sides until golden brown, twist the heat, cover, and bring the brisket until tender.

Recipe 9. Chicken breast in batter with onions and garlic

Ingredients

Chicken breast;

Bulb;

5 cloves of garlic;

5 tbsp. l. mayonnaise and flour;

Cooking method

1. Wash and dry the chicken breasts with a napkin. Cut them into small portions. Peel and chop the onion and five cloves of garlic.

2. Put chopped onion and garlic in a bowl, add egg, mayonnaise, salt and pepper and mix everything well. Gradually introduce flour into the resulting mixture and beat so that there are no lumps.

3. Put pieces of chicken breast into the batter, mix well and leave the meat for an hour so that it is saturated with spices and acquires an exquisite taste. Put pieces of brisket in a frying pan and fry in hot oil, over low heat on both sides, for ten minutes on each side.

Recipe 10. Chicken breast in batter, cooked in a slow cooker

Ingredients

600 g chicken breasts;

Two eggs;

Flour - 50 g;

Art. a spoonful of lemon juice;

50 g of cheese;

Fresh greens;

Salt, vegetable oil and spices.

Cooking method

1. Rinse the chicken breasts, place on a paper towel, dry and cut into portions. Rub the meat with spices and salt.

2. In a deep bowl, combine eggs, grated cheese, lemon juice and finely chopped herbs. Beat the resulting mass with a fork, salt, gradually add flour and combine well.

3. Dip the pieces of brisket into the batter, mix and leave the meat to marinate for half an hour. Grease the multicooker bowl with oil, turn on the "Baking" mode and set the time to half an hour. Put pieces of brisket in batter in hot butter and fry on each side until golden brown.

• Do not use frozen chicken breast for cooking; chilled or fresh meat is best for this.
• So that the batter is not bland, you can add spices, fresh or dried herbs, chopped mushrooms, garlic, onions or bell peppers to it. In this case, the batter should be thick so that the dough can hold them inside when frying.
• When preparing original dishes, you can add pumpkin or potato puree, ground nuts, red wine and various types of hard cheeses to the dough.
• It is recommended to cook the batter in advance, and keep it in the refrigerator for at least an hour. The dough will become homogeneous and elastic, it will stick better to the meat and will not dry out when frying.
• To check whether the dough has acquired the desired consistency, dip a spoon in it, if the batter has covered it evenly, and there are no gaps, then there is enough flour.

Cooking chicken batter is simple, but very useful. After all, meat, fried in a dough shell, turns out to be surprisingly juicy and tasty, while retaining the aromas of spices. can be cooked in several ways, the easiest of which is to mix flour, water, eggs and spices. But there are also more savory recipes when milk, sour cream, mayonnaise and other ingredients are added.

The recipe, photo and some of the nuances of the preparation of which are given below, is usually fried in vegetable oil until half cooked, and then baked in the oven with various sauces. You can, of course, just deep-fry the meat covered with batter, but then the dish will turn out to be more fatty and harmful.

Chicken chops

To prepare them, you should take a breast, 2-3 eggs, salt, spices, 2 tablespoons of mayonnaise, 4 tablespoons of flour without a slide and vegetable oil for frying. First you need to cut the meat lengthwise and beat off a little. Then it is salted and sprinkled with spices on both sides. Chicken batter is prepared in this way: eggs are beaten with mayonnaise, salted, sifted flour is poured and the batter is kneaded.

Chops are dipped in batter and fried in hot oil on both sides. To get more after dipping in the dough, you can roll the meat in bread crumbs.

Chicken in batter with onions

This mouth-watering and delicious dish can be prepared from fillets or other poultry parts at hand. Separately, they make batter for chicken, adding chopped greens to it, as well as a kind of onion sauce, which is served separately or poured over ready-made pieces.

For a pound of chicken, you should take 100 g of milk and flour, a little salt, pepper and other spices, as well as a bunch of herbs. You will also need 600 g of onions, a tablespoon of sugar and 2 tablespoons of apple cider vinegar, vegetable oil.

Chicken batter is prepared by mixing eggs with milk, salt, pepper and flour. Then chopped greens are poured into it and mixed. Peel the onion, cut into thin half rings and fry in a pan. When it's almost ready, you can add salt, add sugar, reduce heat and keep it on the stove a little more. When the mass looks like jam, vinegar is poured into it, stirred and removed from the heat. This can be used as an additive to any meat. Serve it separately. Can be placed on top of the finished dish.

Chicken pieces, pre-salted and sprinkled with spices, are dipped in batter and fried in oil on all sides until tender. Serve with a vegetable side dish or mashed potatoes. This spicy dish will delight households and guests with its exquisite and delicate taste.

Making tender batter

To make the meat seem more airy and tender, it is recommended to add a little beer to the dough. But there is another way how to make an airy batter. For him, take half a glass of milk, 2 eggs, salt and 4 tablespoons of flour. Beat the yolks separately with milk and add flour to them. And the proteins, salted, are brought to a state of stable foam, after which both masses are carefully combined.

Chicken breast meat is dietary: it contains a lot of proteins, little fat. Many people want to include this healthy and relatively inexpensive product in their diet. However, for inexperienced chefs, dishes from it can turn out to be very dry. Even experienced housewives are wary of frying or baking chicken breast, since they are not sure that it will come out tender and juicy enough. But if you fry the chicken breast chops in batter, they will almost certainly taste good, as the dough will keep the juice inside. However, chops should be cooked correctly in batter too.

Cooking features

If you know the technology of selection and preparation of products, then there is almost no risk of making a tasteless dish. Chicken fillet chops are easy to make, but only if you know a few secrets.

• It is better to give preference to chilled or fresh meat. If you have frozen breast or fillet, then you need to remove it from the freezer in advance, since the poultry meat should be thawed in the refrigerator. If you defrost it in a sudden change in temperature, in water or in the microwave, the chops will turn out to be tough and dry.
• Cut the chicken fillet into chops, you need not too thin layers. If their thickness is less than a centimeter, then when beating the meat will break, and it will be difficult to fry it in batter. And the look of the finished dish in this case will not be too appetizing.
• So that during the beating period the juice does not stain the kitchen utensils, it is better to put the meat in a bag at this time and beat through it.
• Do not beat off the chicken fillet very hard, as it is very tender. Use the side of the hammer with large bumps. If the chicken is beaten with the side with small "pimples", then the meat will stick to the hammer and tear.
• Putting chops, boneless in batter, should only be when the pan is warmed up and the oil in it boils. Otherwise, the batter will stick to the pan, and beautiful chops will no longer work.
• Chicken meat will be even more tender and juicier if marinated before frying.
• Do not fry chicken chops for more than 10 minutes: 5 minutes on each side. Otherwise, the meat will still dry out and will not be tender enough.

The taste of the finished dish will largely depend on the batter. The principles of cooking chicken breast chops are not very dependent on the recipe.

Chicken breast chops in batter: a classic recipe

• chicken breast fillet - 0.45 kg;
• chicken egg - 2 pcs.;
• sour cream or mayonnaise - 50 ml;
• wheat flour - 70 g;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Rinse the chicken breast fillet, dry with napkins. Cut each piece into longitudinal plates about a centimeter or slightly thicker.
• Beat off pieces of chicken fillet, rub with salt and pepper, stack on top of each other and refrigerate for 15 minutes.
• Break two eggs into a bowl, beat them with salt and pepper.
• Add sour cream or mayonnaise, beat with eggs.
• Sift flour. Adding it in parts to the egg and sour cream mass, you get a dough that resembles sour cream in consistency.
• Taking chicken chops on a fork, dip them in batter and place in the pan.
• After about 5 minutes, when the chops are cooked on one side, turn them over to the other side with a spatula. Fry for another 4-5 minutes until tender, remove from the pan.

Chicken breast chops are best served with a side dish such as mashed potatoes. However, they can be eaten without a side dish.

Beer Batter Chicken Breast Chops

• chicken breast fillet - 0.8 kg;
• chicken egg - 2 pcs.;
• beer - 0.25 l;
• wheat flour - 0.25 kg;
• salt, pepper - to taste.

Cooking method:

• Cut chicken fillet, washed and dried with napkins, into flat pieces about a centimeter thick.
• Cover the pieces with cling film and beat.
• Season with salt and pepper, set aside for 15 minutes.
• Beat the eggs with dumb pepper and salt.
• Add sifted flour, stir.
• While pouring in beer, stir the dough. As a result, you should get a not too thick mass, completely homogeneous.
• Add a tablespoon of vegetable oil to the dough, stir.
• Place a frying pan on the stove; when it warms up, pour in some oil, wait a minute.
• Dip each chop in batter and place in the skillet. Cook the chops in the batter for 5 minutes on each side.

Chops in beer batter are very tender. Do not be afraid to give them to children: there will be nothing left of the alcohol in the batter after roasting.

Chicken breast chops in cheese batter

• chicken breast fillet - 0.6 kg;
• milk - 100 ml;
• processed cheese - 150 g;
• flour - 35 g;
• chicken egg - 2 pcs.;
• bread crumbs - how much will it take;
• vegetable oil - how much will it take;
• salt, pepper - to taste.

Cooking method:

• Cut the chicken fillet into portions, beat off, having previously covered with plastic.
• Rub with salt and pepper, stack on top of each other and leave to marinate for a while.
• Put the cheese in the freezer for 5 minutes, then grate.
• Beat eggs, mix with flour.
• In another bowl, combine milk and cheese.
• Combine both parts of the dough and stir with a mixer until smooth.
• Heat oil in a skillet.
• Roll each chop in batter, then bread in breadcrumbs. Fry in boiling oil on both sides.

Chops in cheese batter turn out hearty and juicy. Your guests and family members will almost certainly appreciate their unique taste.

Even an inexperienced housewife will not be difficult to cook chicken breast chops in batter. The cooking process will take only 25-40 minutes, depending on the size of the pan and the number of servings. At the same time, chicken meat prepared according to the above recipes will turn out to be juicy and tender, while remaining not too high in calories. Chicken chops in batter are good for a home-cooked meal, but they will help out even if you need to quickly prepare dinner for the reception of guests.

You can cook in batter in different ways. Someone makes them in bread crumbs, and someone specially kneads batter. In any case, such a dish turns out to be very tasty and satisfying. It should be noted that it can be served to the table both as an addition to a side dish and as a snack.

Cooking chicken breast in batter step by step

If you do not know how to surprise your guests, and what meat dish to cook, then we suggest frying broiler poultry fillets. However, such a dinner should be made not just in ordinary oil, but with the use of egg batter. But first things first.

So, a step-by-step recipe for chicken breasts in batter requires the use of the following components:

• egg yolk - 2 pcs. (take only room temperature);
• not very thick cream (store) - about 100 ml;
• chicken breasts (from broiler poultry) - 2 pcs. 600 g each;
• a loaf of wheat of yesterday's production - about 3-4 slices;
• sea ​​salt and crushed allspice - apply at personal discretion;
• refined sunflower oil - 3-4 large spoons (if necessary, you can use more).

Meat preparation

Before cooking chicken breast in batter, it should be properly processed. To do this, the poultry meat is thoroughly washed in cool water, separating the fillets from the bones and skin. The remaining pulp is cut into fairly large pieces, dried thoroughly with paper towels, and then lightly beaten with a hammer. At the exit, a rather thick meat layer is obtained, which is peppered and salted. It is covered with a lid and left in the refrigerator until the other components are processed.

Making batter and bread crumbs

To make chicken breasts in batter especially tasty, they are pre-rolled in bread crumbs. Of course, such a product can be purchased at any store. However, we decided to make it ourselves. To do this, a loaf of yesterday's production is cut into cubes and then dried in a microwave oven. After that, the resulting croutons are ground in a blender until fine crumbs are obtained.

As for the batter, it is done quite quickly. Chicken eggs are lightly beaten with a fork, and then combined with cream. At the exit, a mass of the consistency of low-fat sour cream is obtained.

Frying process

How to cook juicy chicken breasts in batter yourself? To do this, the prepared fillet is dipped in egg batter, and then rolled in breadcrumbs. After that, the semi-finished product is dipped in vegetable oil, which is preheated in a pan. After frying the chicken breast on one side (about 6-9 minutes), turn it over with a fork and cook at the same pace for the same amount of time.

Serving to the dining table

As you can see, cooking chicken breasts in batter does not take much time. After the products are fried, they are carefully removed from the oil and laid out on a plate. As for the rest of the fillet, it is prepared in the same way (the fat can be changed).

Serve fried chicken breasts hot. In addition to them, you can present mashed potatoes or boiled spaghetti. By the way, some housewives serve such products as a snack. In addition, various hamburgers and sandwiches are often made from them.

A simple recipe for chicken breasts in batter

• chicken breasts (from broiler poultry) - 2 pcs. 600 g each;
• large raw eggs - 3 pcs. (take only room temperature);
• chicken broth or plain water - about 50 ml;
• sea ​​salt and crushed allspice - apply at personal discretion;
• sifted flour - about 3-5 large spoons (add at your discretion);
• green onions - 2 arrows;
• baking powder - a pinch;
• refined sunflower oil - 3-4 large spoons (if necessary, you can use more).

Poultry meat processing

Chicken breasts in batter are always tender and tasty. But before frying them in a pan, all the ingredients should be processed.

Poultry meat is thoroughly washed in cool water, and then the loin is separated from the skin and bones. After that, the product is placed on a flat surface and slightly beaten. As a result of such actions, several thick layers of meat are obtained. They are salted, pepper, covered and left aside for a while.

Making batter

Chicken breasts in batter are especially tender if the dough for such products is cooked with eggs and flour. It should be noted that in a similar basis, you can fry not only poultry meat, but also, for example, sausages, crab sticks, pieces of sausage, fish, etc.

So, to make batter, beat the eggs well with a fork, and then add a little salt, chopped green onions, baking powder, chicken broth or plain water to them. Also, a small amount of sifted flour is poured into the base. It is added until a viscous mass is obtained. After that, it is immediately used for its intended purpose.

Heat treatment

After cooking the batter, take a deep frying pan and put it on high heat. By adding vegetable oil to the stewpan, it is heated well. Then a piece of peppery and salted poultry fillet is dipped in batter and put in a hot dish. The product is fried until it is soft and well browned. After that, it is carefully removed and placed on a plate. As for the empty stewpan, then a new batch of chicken breasts is laid out in it, which are dipped in batter in the same way.

Serving to the table

After cooking poultry meat in batter, it is immediately served for dinner (until it has cooled down). In addition to the products, a delicious and hearty side dish is served, as well as a slice of bread and a fresh vegetable salad. Bon Appetit!

We cook delicious meat in cheese batter

Chicken breast in cheese batter turns out to be very tasty and nutritious. To prepare such a dish, you need a minimum set of ingredients and a small amount of time. It should be noted that the products fried in this way are best used as a snack or as a component for homemade hamburgers.

So, to cook delicious chicken breasts in cheese batter, we need:

Preparing the components

Chicken breasts for such a dish should be processed in exactly the same way as presented above. As for the batter, they prepare it a little differently. To do this, take a chicken egg and beat it lightly. Then mayonnaise of low fat content, a little salt, whole milk and hard cheese grated on a large grater are added to it. At the very end, sifted flour is added to the resulting homogeneous mass. After that, all ingredients are thoroughly mixed. At the exit, a rather viscous batter with visible inclusions of solid dairy product is obtained.

How to fry?

For frying chicken breasts in cheese batter, use a thick-walled pan. The oil is very hot in it. After that, the beaten fillet is dipped into the dough and carefully laid out in a saucepan. Fry it on both sides for 8-13 minutes. After that, the chicken breasts are removed, and new products are placed in their place.

How to serve?

Chicken fillet cooked in cheese batter is used as a tasty and juicy snack. It is served slightly chilled along with garlic or some other sauce.