Chicken in batter is prepared in different ways, and the result is always perfect. The wings, legs or fillets are tender, ruddy and fragrant. To prepare a dish, you just need to determine for yourself the best dough recipe that will help you create an excellent treat.

How to make chicken batter?

The simplest chicken batter is made from three basic ingredients - eggs, flour and milk and supplemented with all kinds of spices. It is responsible for the juiciness of the meat, therefore, during the cooking process, you need to monitor its consistency, it should not be very thick or liquid. To make the crust more crispy, the flour is partially replaced with starch.

Ingredients:

• egg - 1 pc.;
• flour - 4 tbsp. l .;
• milk - 100 ml;
• salt pepper;
• starch - 1 tbsp. l.

Preparation

1. Whisk the egg and milk.
2. Salt, add spices.
3. Mix the flour with the starch and gradually add to the egg and milk mixture, kneading the dough like you would on a pancake.

Chicken breast in batter in a pan - recipe

The recipe for chicken breast in batter in a pan is very simple. The skin is removed from the breast and separated from the bone, and then the matter remains small - dip the chicken pieces in batter and fry until golden brown. A tasty dish will be ready in 20 minutes, taking into account the preparation of the food. You can adjust the size of the meat slices yourself, the main thing is that they are no more than 1 cm thick.

Ingredients:

• fillet - 500 g;
• egg - 1 pc.;
• flour and starch - 2 tbsp. l .;
• milk - 100 ml;
• salt pepper;
• frying oil.

Preparation

1. Cut the fillet into pieces, salt.
2. Combine eggs with milk, flour and starch, and season with salt and pepper.
3. Dip each bite in batter and fry in oil until golden brown.

Chicken drumsticks in batter

Cooking chicken legs in batter is not much more difficult than fillet. The meat can be pre-marinated for 20 minutes, smeared with salt and pepper. The batter in this case is prepared on the basis of ice water, it contributes to the formation of a truly crispy crust. Fry the meat over low heat so that the legs have time to cook completely.

Ingredients:

• shins - 6 pcs.;
• ice water - 200 ml;
• baking powder - 1 tsp;
• a mixture of flour and starch - 150 g;
• paprika - 1 tsp;
• salt pepper;
• frying oil.

Preparation

1. Marinate the legs with salt and pepper for 15-20 minutes.
2. Mix flour, starch, paprika, salt, cover with ice water, stir so that there are no lumps.
3. Dip the legs into the dough.
4. Chicken in batter is fried in a pan in oil, over low heat until golden brown.

Chicken wings in batter in a pan

Chicken wings in batter are the perfect solution for a friendly get-together. They make a great addition to beer if the dough is a little hot and spicy. The extreme phalanx is cut from the wings, it often burns during cooking and spoils the final taste of the treat. You can sprinkle the meat with breadcrumbs or oatmeal before frying for a crispy crust.

Ingredients:

• wings - 8 pcs.;
• starch - 3 tbsp. l .;
• flour - 100 g;
• egg - 1 pc.;
• ice water - 100 ml;
• chili flakes - ½ tsp;
• salt, pepper, paprika;
• oat flakes for breading;
• frying oil.

Preparation

1. Salt and pepper the wings.
2. Make a batter from flour, eggs and water, season with salt, chili, paprika, stir.
3. Dip the wings in starch, dip in batter and bread in flakes.
4. Chicken in spicy batter is fried on both sides until golden brown.

Chicken fillet in batter in the oven

Chicken in batter in the oven is very tasty and more useful. This method is good for those who follow the diet, excluding fatty foods from the diet. Replacing wheat flour with oatmeal will help make the dish less high in calories. The pieces will cook very quickly, they will be tender and soft with a golden crunchy shell.

Ingredients:

• fillet - 700 g;
• egg - 1 pc.;
• sour cream - 2 tbsp. l .;
• oat flour - 4 tbsp. l .;
• instant oatmeal;
• dried herbs, salt.

Preparation

1. Cut the fillet into 1 cm thick slices, salt.
2. Mix sour cream with egg, herbs and salt, add flour, stir.
3. Dip the pieces in batter, bread in flakes.
4. Spread the fillets on a parchment-lined baking sheet.
5. Chicken in flakes and batter is baked for 30 minutes at 180.

Chicken thighs in batter

Chicken thighs in batter, fried in a pan, will perfectly complement a dinner meal. They can be served with any side dish, they always come out delicious, tender and very appetizing. So that the meat is completely fried, and the batter does not burn, it is fried over low heat. The dough can be made simple or you can experiment with the composition, adding spices.

Ingredients:

• hips - 4 pcs.;
• egg - 1 pc.;
• flour - 3 tbsp. l .;
• wheat flakes - 1 tbsp. l .;
• milk - 100 ml;
• salt, pepper, paprika, dry herbs;
• frying oil.

Preparation

1. Rinse the thighs, dry, salt and pepper.
2. Combine flour, cereal, egg and milk, season with spices, stir well.
3. Dip the thighs in batter, fry over low heat until golden brown.

Chicken chops in batter with cheese

This chicken chop batter differs from others by the addition of grated cheese to the base. During frying, it melts and roasts, a very crispy crust is formed, and the pieces remain tender and juicy. You can use a simple hard cheese, but try making a dough with parmesan. It gives the batter an amazing taste and melts better than other varieties.

Ingredients:

• fillet - 2 pieces;
• egg - 3 pcs.;
• flour - 2 tbsp. l .;
• parmesan - 70 g;
• frying oil;
• salt pepper.

Preparation

1. Mix flour with breadcrumbs, beat in eggs, salt.
2. Grate the cheese on a fine grater, add to the dough, mix.
3. Cut the fillet into slices, beat off a little under the film, salt and pepper.
4. Chicken chops are fried in batter in a pan on both sides, until golden brown.

Chicken sticks in batter

Chicken sticks are deep-fried, if you do not have a special appliance, use a saucepan or roaster with a thick bottom. The dish cooks very quickly, you need to constantly monitor the roast so that the pieces do not burn. Crispy chicken batter can be made with a basic recipe or added with interesting savory ingredients.

Ingredients:

• fillet - 500 g;
• flour - 2 tbsp. l .;
• bread crumbs - 1 tbsp. l .;
• egg - 1 pc.;
• hot mustard - 2 tsp;
• mayonnaise - 2 tbsp. l .;
• salt, pepper, dry herbs;
• frying oil.

Preparation

1. Cut the fillet into thin strips, salt.
2. Combine the egg with flour, breadcrumbs, mayonnaise and mustard, and season with spices.
3. Transfer the meat to the dough, mix.
4. Heat the oil in a deep bowl.
5. Throw 4-5 strips in oil and fry until golden brown.
6. Use a slotted spoon to remove the pieces and place them on a paper towel.

Sweet batter chicken

Chicken fried in batter can be cooked in a very unusual way. Such a treat will appeal to lovers of sweet meat. The honey in the dough gives the treat a light sweetness, and the cayenne pepper gives it a special piquancy. Do not overdo it with the latter, it should only balance the spicy taste of the batter. The dish is ideal as a snack to the foam, so feel free to cook a large portion.

Ingredients:

• fillet - 700 g;
• flour and starch - 70 g each;
• egg - 1 pc.;
• ice water - 150 ml;
• honey - 2 tbsp. l;
• cayenne pepper - ½ tsp;
• salt, paprika, dry herbs;
• frying oil.

Preparation

1. Cut the fillet not very coarsely, season with salt.
2. Mix flour, starch, honey, egg and water, season with spices.
3. Dip each bite into the dough.
4. Chicken in batter is fried in an abundance of oil, until golden brown.

Chicken cutlets in batter

Often, housewives turn out cutlets a little dry, so you can not only bread them in breadcrumbs, but also use batter. It will help to keep the juice and the products will come out especially tender. To make the cutlets even tastier, make the minced meat yourself by scrolling the fillet through a large strainer of a meat grinder, additionally adding lard. Chicken in batter in breadcrumbs will cook very quickly, the cutlets will remain tasty the next day.

Ingredients:

• fillet - 500 g;
• lard - 200 g;
• onion - 1 pc.;
• dill greens - 20 g;
• garlic - 2 cloves;

• egg - 1 pc.;
• flour - 2 tbsp. l .;
• mayonnaise - 1 tbsp. l .;
• salt, pepper, seasonings;
• breading.

Preparation

1. Make minced meat from fillet and bacon, add finely chopped herbs and puréed garlic, salt.
2. Combine egg, flour, mayonnaise, salt and spices.
3. Form cutlets, dip in batter, bread in breadcrumbs.
4. Fry until golden brown.
   

Chicken is as much in demand in cooking as salt or water, so often we cook something from it. We boil this bird, fry it in the oven, in the sleeve, add it to salads, pies and other dishes. But gradually all this becomes boring and you want something new, unusual, but from this particular product.

Chicken chops in beer or cheese batter are not very common recipes yet, so they can be made for a change. In addition, it always contributes to the preservation of the juiciness and softness of the chicken fillet.

Batter is a liquid mass, which is a mechanical mixture of flour, eggs and water. By dipping meat into it and frying in vegetable oil, you can get a characteristic crispy crust.

Chicken in batter in a pan: a simple step-by-step recipe

There are many options for making batter: with mineral water, beer or wine. But the classic version that came to us from France is flour, water and an egg.

We wash the meat, dry it with a towel and cut it with a fillet knife into layers no more than a couple of centimeters thick, place it in a food bag and beat it with a hammer. Add some salt to the chops, crush them with spices and put them together to soak.

In a small bowl, mix eggs, flour and water. Chop with a fork until a homogeneous mass is obtained. If it seems to you that the consistency is watery, add a little more flour.

Pour unrefined oil into the pan, dip the chicken semi-finished product and fry on each side for three to four minutes.

When pierced with a fork, the meat that is ready to eat should release juice, not blood fluid.

Chicken fillet in beer batter in a pan

Someone will think this is too much - to use alcohol to prepare dishes that children will eat. But believe me, not a drop of alcohol will remain in chicken schnitzel after heat treatment.

Components:

• Chicken breast - 600 g;
• Sunflower oil - 4 tbsp l .;
• Egg - 1 pc.;
• Flour - 4 tbsp. l .;
• Beer - 200 ml;
• Salt and pepper to taste.

Cooking process: 25 minutes.

Caloric content: 172 Kcal / 100 g.

We wash the chicken meat in water, blot the moisture with paper kitchen towels. We cut it into 4 × 6 cm portions, in the process we remove the film and remove the pectoral cartilage.

We wrap it with food grade polyethylene so that the schnitzels are solid, and the spray does not smear the kitchen, and we beat it off with a wooden mallet. Grind each piece with pepper.

Salt at the very end, after removing from the pan. Some chefs say that by adding salt to the meat at the very beginning of cooking, we run the risk of getting dry and tough chops.

Pour light live beer into a bowl, add flour and egg. Whisk with a whisk until the free-flowing component is completely dissolved in the liquid mass.

Beer with a shelf life of more than a week is not suitable for these purposes, since there is no longer a live yeast in it. Dip the chop and fry in a pan until tender. Add some salt and put on a flat dish with a green lettuce leaf.

Chicken fillet in batter, baked in the oven

If you expect to get a tender, not crispy crust on chicken chops, then after frying, bake them in an electric oven, smearing with homemade mayonnaise or sour cream.

Components:

• Chicken fillet - 450 g;
• Egg - 1 pc.;
• Flour - 5 tbsp. l;
• Water - 3 tbsp. l .;
• Mayonnaise - 100 ml;
• Olive oil - 50 ml;
• Salt, spices to taste.

Cooking process: 65 minutes.

Caloric content: 189 Kcal / 100 g.

Mix together the beaten egg, water and flour. Add salt and seasoning. Instead of flour, you can use potato starch or bran. Cut the chicken brisket along the fibers, so that the pieces are as even as possible. Cut the torn edges and use for minced meat for another dish.

Heat the olive oil in a frying pan. We beat off chicken pieces, applying physical strength. You can leave it that way, but the meat will be a little tougher. Dip in egg-flour batter and fry in a pan until brownish.

Lay out on a baking sheet, draw a grid of homemade mayonnaise on top and bake in an electric oven for ten minutes.

How to cook chicken fillet in cheese batter

The melted hard cheese goes well with the chicken and complements its flavor. This property is the basis for the preparation of meat in French. A more original solution used in cooking is cheese batter.

Components:

• Chicken meat - 700 g;
• Cheese - 150 g;
• Sour cream - 5 tbsp. l .;
• Flour - 4 tbsp. l .;
• Salt to taste;
• Vegetable oil - 6 tbsp. l.

Cooking process: 40 minutes.

Caloric content: 153 Kcal / 100 g.

Beat the grated cheese, homemade sour cream and flour with a fork in a bowl. We wash the meat and let it dry. With a narrow and thin knife, slowly cut the chicken fillet into pieces. We put several pieces in a food bag and beat off until the thickness of the finished semi-finished products is two to three millimeters.

Pour vegetable oil into a saucepan, dip, chops in cheese batter and fry until brownish crust.

Serve on a flat dish, beautifully lay out cherry tomatoes and fresh herbs next to it.

If you are to arrange a "day of exotic dishes" then prepare one that will amaze you with its unusual and unexpected taste.

Layered amazingly delicious chicken and potato pie you need to know how to cook correctly. ...

Step-by-step "Mushroom glade", our photos and tips will help you prepare it correctly.

1. To prepare chicken chops, you must buy exclusively chilled meat. It should be mucus-free, pale pink, not pale white. If you smell vinegar, don't buy it - the meat has been processed to hide signs of decomposition;
2. If during frying the batter falls off the meat, it means that it is too rare and does not hold its shape. Add more flour to it;
3. Fry the chops in a hot skillet. If a drop of water in the oil starts shooting and bubbles appear, put the semi-finished product. In cold oil, the meat will stick to the bottom and lose a lot of liquid;
4. For cheese batter, use hard cheeses, they envelop the meat well during cooking, in contrast to soft ones;
5. If you intend to get a tighter and thicker layer of batter, do not mix the ingredients. Dip the chop in the egg twice in succession and roll in flour;
6. You can diversify the dish: instead of flour, use bran and roll schnitzels in sesame or flax seeds, or you can make a mix of these grains;
7. If you have to use frozen meat, let it thaw on the middle shelves of the refrigerator, not in the microwave or on the table.

Gastronomic pleasure from the prepared dishes!

Bon Appetit!

Making chicken in batter is very simple. Any meat dish with batter turns out to be appetizing, crunchy and incredibly tasty. There are many options for making a hearty chicken shell. Choose the recipe you like, follow the step-by-step instructions exactly and everything will work out.

How to make chicken fillet batter

The batter for baking, which is used for breading for meat, fish, vegetables and other products, is batter. Some confuse it with a leon, but these concepts are different: the batter envelops, and the lezon glues the parts together. Not everyone knows how to make crispy food casings. Classic recipe for liquid breading: a combination of water, flour, eggs, salt and spices. Cooking batter for chicken implies other interesting options: batter can be on water, on kefir, on beer, with sour cream, on milk, on mineral water, and so on.

Chicken batter recipe

Any recipe for making chicken batter gives you a choice, that is, you can cook different parts of the carcass: fillet (breast), wings, drumsticks, chicken thighs. Such dishes will become a hearty lunch or dinner, suitable for a family meal or a festive feast. Chicken fillet in batter, or other parts of the poultry, always turns out to be juicy, mouth-watering and aromatic. Below are recipes for making delicious baking and frying dough.

For chicken fillet

• Cooking time: 35 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 235 kcal.
• Purpose: dinner.
• Cuisine: Russian.

Almost every person is important not only the taste of the dish, but also its appearance, and also the aroma. Chicken fillet in batter can be served in an unusual way. Surprise your guests with delicious crispy "fingers", from one glance at which the appetite is already awakening. For this recipe, you need to have not only a standard set of products for liquid breading: kefir, semolina and a little sesame are also useful.

Ingredients:

• breast - 250 g;
• kefir (2.5%) - 2 tbsp. l .;
• egg - 1 pc.;
• semolina - 1 tbsp. l .;
• flour - 1 tbsp. l .;
• sunflower oil - 60 g;
• sesame seed - 1 tbsp spoon;
• black pepper, salt.

Cooking method:

1. Kefir, egg, salt and pepper are mixed in one container.
2. The meat is washed, cut into strips (about 1 cm wide).
3. Flour, semolina and sesame seeds are combined in a separate plate.
4. Chicken fingers are dipped in batter, then rolled in a dry mixture.
5. Fry until browned on both sides.

Simple

• Servings Per Container: 4 Persons.
• Calorie content of the dish: 168 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

To prepare an airy, appetizing breading according to a standard, uncomplicated scheme, you will need a minimum of food and free time. A simple batter recipe can be mastered even by a novice cook. Fillet with a tender shell made of dough is ideal for lunch or dinner, will decorate the table for a celebration or complement your daily meal. Chicken breast plus light breading is the secret to making a nutritious and delicious meal.

Ingredients:

• fillet - 550 g;
• egg - 1 piece;
• wheat flour - 2 tbsp. spoons;
• water - 2 tbsp. l .;
• vegetable oil - 50 ml;
• salt, spices.

Cooking method:

1. Poultry meat is well washed, dried with paper napkins.
2. Then the fillet is cut into layers, beaten off, salted and flavored with spices.
3. Flour, water, eggs are combined in deep dishes. The products are beaten with a fork or mixer until smooth.
4. Each chop is dipped in a batter made from flour, eggs and water.
5. The meat is fried in oil on both sides for 5-10 minutes, until golden brown.
6. The chicken in batter is ready.

With mayonnaise

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 162 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

If you want something tasty, appetizing and unusual, you can make chicken batter with mayonnaise. Such a lunch or dinner turns out to be nutritious, quickly prepared. Chicken chops with delicate batter dough - it's just "lick your fingers." An excellent side dish for meat will be fried potatoes or mashed potatoes, boiled rice, buckwheat porridge or fresh vegetable salad.

Ingredients:

• fillet - 4 pcs.;
• egg - 2 pcs.;
• mayonnaise - 100 g;
• flour - 3 tbsp. l .;
• spices, seasonings.

Cooking method:

1. The meat is washed, dried, cut along the fibers.
2. Each piece of the sternum is beaten off with a special hammer.
3. The chicken is rubbed with spices, seasonings. Cover with cling film and leave for 20 minutes.
4. Chop batter is made like this: flour, eggs and mayonnaise are mixed in one bowl. The dough should have the consistency of thick sour cream.
5. In a preheated skillet with butter, put the meat, which is dipped in a semi-liquid mixture.
6. The beaten fillet is fried on both sides.

Crisp

• Cooking time: 40-60 minutes.
• Servings Per Container: 6-8 Persons.
• Calorie content: 153 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Many hostesses are interested in how to make crispy chicken batter? Even a novice cook can make such a breading. The main advantage of this treat is juicy, tender fillet that melts in your mouth. And the crust of dough on meat turns out to be fragrant and appetizing. According to the recipe below, you can cook raw chicken fillet in batter or use pre-boiled poultry.

Ingredients:

• meat - 700 g;
• flour - 100 g;
• milk - 125 ml;
• sunflower oil - 30 g;
• egg - 2 pcs.;
• salt pepper.

Cooking method:

1. Fresh chicken breast is washed with running water and dried with paper towels.
2. Poultry meat is cut into pieces, each is salted and peppery.
3. Eggs, flour and milk are combined in a deep plate for a crispy dough shell. Knead until smooth.
4. A frying pan is put on the fire, a little oil is poured in.
5. Pieces of chicken fillet are dipped in egg breading with milk, fried on both sides until golden brown.

Beer

• Cooking time: 25 minutes.
• Servings Per Container: 4-5 Persons.
• Calorie content: 172 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

If you make the right batter on beer for chicken, then it turns out to be airy, aromatic and has an amazing taste. Do not worry about the presence of an alcoholic drink in the dish, because the alcohol will completely evaporate during preparation. Any "live" beer is suitable for batter, and all other components remain unchanged: wheat flour, eggs, fresh poultry meat.

Ingredients:

• breast - 600 g;
• egg - 1 pc.;
• flour - 4 tbsp. spoons;
• beer - 200 ml;
• vegetable oil - 4 tbsp. l .;
• spices, salt.

Cooking method:

1. The washed and dried brisket is cut into portions.
2. Each piece is wrapped with cling film, beaten off a little, salted and peppered.
3. Beer is poured into the bowl. Sifted flour is poured into it, eggs are added.
4. Beat with a fork or mixer until the bulk products are completely dissolved.
5. Dip the chops in beer batter, fry until golden brown on both sides.

Cheese

• Servings Per Container: 4 Persons.
• Calorie content: 160 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Another option for making a delicious breading for meat is a cheese batter recipe. The melted fermented milk product is ideally combined with chicken, successfully complementing the taste of the dish. A side dish for a meal can be rice or potatoes. It is often served as a separate appetizer with various sauces. The batter for chicken in the oven, in addition to the classic ingredients, includes sour cream and hard cheese.

Ingredients:

• chicken thighs - 1 kg;
• sour cream - 5 tbsp. spoons;
• cheese - 150 g;
• flour - 4 tbsp. l .;
• breadcrumbs;
• sunflower oil - 100 g;
• cherry tomatoes - 3 pcs.;
• greens;
• salt.

Cooking method:

1. The thighs are washed, dried with paper towels.
2. Sour cream, flour, cheese, chopped on a coarse grater are mixed in a separate container.
3. Each thigh is dipped several times in a liquid breading with cheese, and rolled in breadcrumbs.
4. The meat is laid out on a greased baking sheet.
5. It is baked in the oven for about an hour at 200 degrees.
6. Served with tomatoes and herbs.

Like KFC

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 230 kcal.
• Purpose: lunch, dinner.
• Cuisine: American.
• Complexity of preparation: easy.

Many have tried the delicious, savory wings at the KFC restaurant. Tender meat in a spicy, crispy breading simply cannot leave you indifferent. Such an appetizing dish can be made at home using the recipe from the photo step by step. Everyone can cook chicken batter like in KFC, which is a "chip" of a meat masterpiece, the main thing is to strictly follow the recipe.

Ingredients:

• chicken wings - 1 kg;
• flour - 200 g;
• garlic - 3 cloves;
• cornflakes (not sweet) - 300 g;
• egg - 3 pcs.;
• sunflower oil - 0.3 l;
• Tabasco sauce - ½ tsp;
• ground red pepper, salt to taste.

Cooking method:

1. The meat is thoroughly washed. Then each wing is cut: cut along the joint into 3 parts (it is better not to use the tip).
2. Next, the chicken is placed in a pot of water, brought to a boil and turned off.
3. Eggs are broken into a bowl, combined with a little water, Tabasco sauce and chopped garlic. The resulting mixture is whipped with a mixer or blender.
4. Salt and red pepper are added to the breading (according to personal taste).
5. Pieces of wings are rolled in flour, dipped in dough, rolled in corn flakes.
6. Cookware with sunflower oil is put on fire. After the oil boils, wings are laid inside.
7. Fry meat as in FSC for no more than 3-4 minutes.

From starch

• Cooking time: 30-40 minutes.
• Calorie content: 192 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

You can also make chicken starch batter. This option differs in taste, but allows you to create an equally mouth-watering dish for the whole family. Potato starch is often used for liquid breading, but corn starch will work as well. Chicken in a crispy shell without flour is perfect for everyday meals or festive gatherings with guests.

Ingredients:

• fillet - 400 g;
• sunflower oil - 40 g;
• water - 100 ml;
• potato starch - 120 g;
• eggs - 4 pcs.;
• mayonnaise - 1 tbsp. l .;
• seasonings, spices.

Cooking method:

1. Chicken meat is cut into small pieces, beaten off a little.
2. Then the poultry is marinated in spices with mayonnaise.
3. The eggs are thoroughly beaten, a little vegetable oil, salt, water are added to them, and starch is gradually introduced.
4. Mix the salted semi-liquid dough with starch until a homogeneous mass is obtained.
5. The meat is dipped in breading, fried in hot oil until cooked.

Chicken batter - simple recipe with milk

• Cooking time: 40 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 170 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The next option is chicken milk batter. Meat in such an unusual shell has a pleasant, rich taste and incredible aroma. The recipe for chicken fillet batter with milk and sesame is simple, and the result is pleasantly surprising from the first tasting. In addition to an interesting combination of breading products, there is another nuance: the poultry is cut into strips, so a lot of it comes out.

Ingredients:

• brisket - 350 g;
• milk - 100 ml;
• flour - 150 g;
• sesame seeds - 1 tbsp l .;
• eggs - 2 pcs.;
• spices, seasonings;
• vegetable oil.

Cooking method:

1. The brisket is cut into plates, then into strips.
2. The meat is seasoned, salted, peppery.
3. Cooking a "coat" for chicken fillet: milk is beaten with eggs, flour, a little salted.
4. Sesame is poured in, the breading dough mixes well.
5. Each piece of fillet is pricked on a fork, dipped in a semi-liquid milk mixture and dipped in heated butter (should cover the meat).
6. Brown the straws on both sides.
7. As soon as the dough is browned on one side, you need to turn the pieces over and fry on the other side.

No eggs

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 160 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The eggless chicken batter is ideal for a vegetarian menu. Delicious lean, dietary meals are prepared with it. Unleavened breading for poultry without the use of eggs is made with beer, milk or water. Favorite spices and seasonings give a chance to get the right taste and aroma of the treat. Delicate, appetizing meat in a crispy "fur coat" will please even the most demanding gourmet.

Ingredients:

• brisket - 700 g;
• flour - 150 g;
• light beer - 200 ml;
• fine salt, seasonings;
• vegetable oil (odorless).

Cooking method:

1. Chicken fillet is cut into portions, slightly beaten off with a kitchen hammer through cling film.
2. Each chop is salted and peppery.
3. Flour is sifted into a deep plate, beer is poured into it in a thin stream. The ingredients are well mixed so that a thin, homogeneous dough is obtained (like for pancakes).
4. The mixture on beer for chicken meat is salted, peppery, sprinkled with seasonings.
5. The oil is heated in a frying pan. Chops are completely immersed in it, fried on both sides.

To impress family or guests, to surprise them with culinary skills, you need to learn how to make the right dough for thin breading. Here are the secrets of making batter from professional chefs:

1. To make the bread dough very thick, starch is used.
2. A fluffy, airy casing for chicken meat is prepared in mineral water.
3. It is recommended to beat the eggs separately from the rest of the food.
4. So that the dough does not flake off the meat, and the viscosity is present, you need to add flour to it.
5. For frying chicken in a dough shell, it is better to use hot oil, so it will not stick to the dishes.
6. For a dense, thick edible shell, you do not need to stir the food. You just need to dip the bird in the egg several times and roll it in flour.
7. Fans of culinary experiments can replace flour with bran, add flax seeds, sesame seeds.
8. Another batter for fried chicken is made from semolina, from breadcrumbs, using yeast.

Video

Chicken in batter is not some intricate dish, but just pieces of chicken that are fried in a batter. Thanks to the batter, we end up with a dish that will be tender on the inside and have an appetizing golden crust on the outside. As you might guess, in this way, you can cook not only poultry, but also other types of meat, vegetables, mushrooms, etc. But today I decided to tell you about how to cook chicken in batter, according to several popular recipes.

For recipes, it is best to take chicken fillet, but if you have other parts of the chicken available: drumstick, breast, wings, then you can use them as the main ingredient. In the case of fillet, it must first be chopped, beaten off and pickled. When cooking chicken in batter, mineral water, beer, wine, your favorite sauces, spices, and a mixture of aromatic herbs are best suited for the marinade.

After that, it's time to prepare the batter. It is a combination of flour, eggs, salt and boiled water. Having mixed these ingredients well, we get a batter, which in density will resemble the dough that is cooked for a biscuit. There is little left to do, pour the meat with batter (or dip each of the pieces into it) and then fry the chicken in a frying pan preheated with sunflower oil.

Chicken in batter is served in two types. The first one is as a hot second course, supplemented with any side dish: mashed potatoes, boiled rice, pasta, etc. The second is cold as a snack.

Chicken fillet in batter on beer

Juicy and appetizing pieces of chicken fillet in beer batter, it turns out to be extremely quick and easy to cook. The beer batter itself is quite simple to prepare, after which it remains only to dip the chicken pieces into it.

Ingredients:

• 500 g chicken fillet
• 1 egg
• 130 ml. beer
• 100 g flour
• Pepper
• Sunflower oil

Cooking method:

1. First, let's prepare the batter. To do this, drive the egg into a deep bowl and beat it with a fork until smooth.
2. Pour beer to the egg mass (if possible, take a light one). Add salt, pepper and flour and mix well. As a result, we get a dough - batter.
3. Cut the fillet into pieces and dip each of them in batter on both sides.
4. Pour a lot of sunflower oil into the pan and put it on fire.
5. Put the chicken pieces in a frying pan and fry them in boiling oil.
6. When the pieces are golden brown, take them out and transfer them to a paper towel to drain the excess fat.

Crispy chicken in batter in a pan

The main feature of cooking chicken in batter according to this recipe is that delicious meat is hidden under a crispy crust. It's quick to cook chicken, so you always have time to prepare such a dish for an evening movie.

Ingredients:

• 600 g chicken fillet
• 130 ml. milk
• 3 tbsp. l. vegetable oil
• ¾ glasses of flour
• 2 eggs
• Seasoning

Cooking method:

1. We wash the chicken meat, cut off all excess from it, and then cut it into pieces.
2. Salt the chopped fillet and sprinkle with your favorite chicken seasonings.
3. Now let's prepare the batter. We drive eggs into a bowl, pour milk into them, add salt and flour. Knead the dough from the resulting mass.
4. Pour the oil into the pan and set it to warm up.
5. Dip each of the chicken pieces in batter, then put them in the pan.
6. Fry until golden brown on both sides, then serve the dish with any side dish.

Chicken in batter in the oven

Roasting chicken in batter is not the only way to cook poultry in this way. Finally, I want to suggest a way that crispy meat can be made in the oven.

Ingredients:

• 300 g chicken fillet
• 150 ml sour cream
• ¾ glasses of flour
• Spices
• Pepper
• Herbal mixture

Cooking method:

1. Let's make a batter. Mix together sour cream, flour, spices and herbs.
2. Rinse and dry the chicken fillet. Then cut it into pieces.
3. We string each of the chicken pieces on a fork and dip in the batter.
4. Grease a baking sheet with vegetable oil and put fillet pieces on it.
5. We turn on the "grill" mode in the oven and bake the chicken for 10-15 minutes, until it is golden. Cooking temperature 220 degrees.

Now you know how to cook chicken in batter. Bon Appetit!

Chicken in batter is a delicious and appetizing dish for all occasions. Well, I got such a selection of dishes today. To summarize, we can come to the conclusion that the final taste of the dish depends entirely on the batter that you choose. Poultry meat cooked in batter is distinguished by a particular tenderness of taste, therefore, probably, more and more housewives are discovering this recipe for themselves. Finally, I want to give a couple of tips on cooking, so that your chicken in batter is tasty the first time:

• If you are using frozen chicken, let it thaw at room temperature. If you use hot water or a microwave oven for these purposes, then, as a result, the taste of the finished dish will be significantly affected;
• Like any meat, chicken can be marinated before cooking in batter. It can be mineral water with spices, milk, sour cream, wine or beer;
• As I already wrote at the beginning, according to these recipes you can cook not only chicken fillet, but also other parts of the chicken: drumstick, wings and thighs;
• And as always, don't forget to experiment with spices and herbs. Variety is always welcome in home cooking, so keep that fact in mind.

Choose excellent, proven recipes for chicken in batter on the website resource. Try to diversify the batter with fragrant herbs, cream, dry and semi-dry white wines, your favorite aromatic spices, hard and melted cheeses. Work with different batter consistencies. Enjoy the simplicity of the treats and the speed of preparation. Juiciness and crunchiness combined in one plate.

To prepare the goodies, you need ordinary chilled chicken fillet and batter. There are a lot of variations in the batter recipe. It can be prepared with water, beer, soda water, cream, milk, dry and semi-dry white wine. All of these options are great for chicken. Any parts of the bird are prepared in batter - fillets, wings, thighs, legs. This will make the chicken spicy, spicy, or neutral. The result directly depends on the components of the batter.

The five most commonly used ingredients in batter chicken recipes are:

Interesting recipe:
1. Cut the chicken fillet into thin portions.
2. Beat off, salt, pepper, sprinkle with dry herbs: oregano, basil, thyme, etc.
3. Kill the contents of eggs, milk, flour and vegetable oil. Bring the batter to the desired taste with salt, pepper and spices.
4. Dip each chicken slice into the batter from all sides.
5. Fry in a hot skillet with butter until golden brown.
6. Put the finished chicken in batter on a plate, garnish with vegetable slices, sprinkle with finely chopped fresh herbs.

The five fastest recipes for chicken in batter:

Helpful hints:
... It is convenient to beat off meat through a thick plastic bag, or by wrapping it with cling film.
... Milk in batter can be replaced with broth, white dry or semi-dry wine, beer, sparkling water.