Properly cooked batter allows you to keep the bird juicy inside and at the same time creates on its surface a delicious crisp. This hot is ideal for a daily dinner and will be a worthy decoration for the holiday table. Cooking chicken breast in batter can be in several ways. We offer proven options.

Classic chicken breast breaded in a pan

Ingredients: 470 g poultry fillet, pepper mix, salt, 2 table eggs, 2 large spoons of fatty mayonnaise, 4 spoons of white flour.

1. The fillet is washed, dried and cut longitudinally. Each of them must be carefully repulsed with a special hammer. It is necessary to cover the meat with food film. This will not allow them to break when fighting.
2. Mayonnaise combines with a beaten mixture of eggs, salt and peppers. Little by little flour is added to the mass. The result should be quite a thick batter without lumps.
3. The prepared pieces are in turn dipped in the mixture and fried until cooked in butter.

Each slice will be in the pan for about 6-7 minutes before the appearance of ruddy barrels.

Easy and quick recipe

Ingredients: 620 g of chicken fillet, about 120 ml of refined oil, 2 table eggs, a large spoonful of filtered water and 5 tablespoons of wheat flour, salt.

1. The washed and dried bird is cut by long steaks along the fibers.
2. The blanks are placed in cellophane and are well beaten off with the blunt side of a knife or a special hammer. Fillet is attached. You can sprinkle it with your favorite seasonings.
3. The eggs are broken in a bowl. Gradually, flour is poured into them, and water is added. The mixture must be stirred until it is homogeneous without the slightest lumps. Clair salty.
4. Pieces of bird are immersed in the resulting mass.
5. Then they are immediately immersed in a frying pan with boiling oil and fried on both sides.

It is advisable to still hot put slices on a paper towel to save them from excess fat.

How to make batter from crackers?

Ingredients: 5 tablespoons of rusk crumbs, 2 table eggs, 4 tablespoons of thick buttery sour cream, 2 pinches of granulated sugar, a mixture of peppers, and salt. How to make a chicken breast batter, described below.

1. First of all, the eggs are turned into a homogeneous mixture with a fork, and then they are salted, thoroughly whipped with a whisk or mixer.
2. To taste, salt and a mixture of ground colored peppers are added to the mass. Sugar is added immediately. The mass is well mixed.
3. Sour cream and sifted wheat flour are added to the mixture. The components are stirred until even the slightest lumps disappear.

Prepared dough lubricated pieces of chicken before frying.

Fillet in cheese batter

Ingredients: 330 g chicken fillet, 90-110 g of hard cheese, a large egg, 3 tablespoons of mayonnaise (can be replaced with sour cream), 2 tablespoons of light flour, salt to taste, Italian herbs.

1. The washed and dried fillet is cut across the fibers into 3-4 parts each. Billets are salted, sprinkled with spices to taste.
2. For batter combines flour, mayonnaise / sour cream, chicken egg, salt. If mayonnaise is used, then you need to remember that it is salty initially and do not overdo it with such an additive.
3. The last in the egg mixture is added grated cheese. All ingredients are well mixed klyara.
4. The chicken is sent to the curd so that it completely covers each slice.

Roast the meat on low heat for a couple of minutes on each side. The cheese will melt quickly, so you need to ensure that the batter does not burn in the pan.

With bran and sesame

Ingredients: 600-650 g chicken fillet, 5 tablespoons of wheat bran, 2 very large eggs, 4 tablespoons of light sesame, a pinch of salt, a mixture of colored peppers.

1. First, the eggs in the deep bowl are interrupted. Proteins should combine with the yolks in a homogeneous mass.
2. In a separate flat container mixed sesame and bran. The last need to knead thoroughly with a mortar or grind with a special nozzle blender.
3. Pieces of chicken thinly sliced ​​and slightly beaten. Meat need salt and pepper to taste.
4. Slices of breasts need to dip first in the egg mixture, and then - roll in dry - sesame with bran.
5. The pieces are fried in heated oil until golden brown.

This type of batter is considered the most dietary and low-calorie. It should be used by those who are on a diet. As an additional ingredient, in addition to sesame, you can take flax seeds.

Beer chop in the pan

Ingredients: a pound of bird fillet, 1.5 cups of light beer, 6 tablespoons of wheat flour, 2 table eggs, 90 ml of medium-fat cream, salt to taste, any aromatic herbs.

1. In a deep glass container mixed beer and cream. Table eggs are driven into the mass one by one. All components are well mixed. They are added to taste and sprinkled with aromatic herbs.
2. At the end, flour is poured into the dough in small portions. Ingredients need to mix very well so that there is not the slightest lump left. Otherwise, lumps of flour can greatly spoil the taste of the finished dish.
3. Clearer should stand a little. Then you can dip small pieces of chicken, previously broken off, and fry them in hot oil.
4. Separately combines flour, lightly beaten eggs, and salt. You can use any dried herbs.
5. To the flour mixture trickle is still poured warm brew. The components are quickly mixed. Let the batter stand for 10-12 minutes.
6. The fillet is cut into slices and beats off.

It remains to dip the slices of poultry in batter and fry in hot oil.

Once you read these lines, it means that you have no idea what to cook from chicken. After all, your pets faint when they hear that you are cooking something from a bird. On-to-e-lo! And you can understand them. Fried, steamed, boiled, stewed - they don’t want in any way. Cook them chicken in batter. Yes, in what!

After trying at least once, they will forget about beef and other meats. Especially if you experiment with ingredients every time. For example, like this time. After all, I moved away from the traditional chicken recipe recipe. And it changed not only the taste of meat, but also its appearance. The pieces were so appetizing and fragrant!

Time for preparing: it took about 10 minutes for the batter, 7-8 minutes to fry in a frying pan, and 15-20 minutes to an experimental deep-fryer

Complexity: average, have to work hard, but it's worth it!

Ingredients:

vegetable oil for frying

For klyara:

starch - 2-3 tbsp.

spices - 1 tsp

Cooking

  Of course, meat is holy. It must be processed as expected. That is, remove the bones, peels and cut into the desired format. I had ready pieces. Therefore, I, having slightly sprinkled them with lemon juice, took hold of the batter. And the first ingredient was an egg. I drove it right where I’m going to continue preparing my batter. Whipped with a whisk.

Then I measured the approximate amount of spices. Each has its own. Why? Because everyone knows how much and what he can. I had spices with salt. Very convenient, by the way.

Next, soy sauce. I wrote one teaspoon in the ingredients, and you can pour a couple if the body allows it. I poured the sauce into the beaten egg and immediately beat it up.

The last of the dry ingredients I had was pepper, more precisely, a mixture of peppers. I also measured and immediately sent to the bowl.

It remains to whip everything again, mixing the ingredients together. As soon as you see that everything is mixed, pour in starch. Do not worry! It will be very tasty. But all at once do not pour. Little by little, and immediately whisk mix.

It is necessary that not a liquid and not a thick mass. Here is a one in which pieces of chicken thigh already bask.

Then I decided to experiment and deep-fried. It took a long time ...

You can fry in batter not only chicken fillet, but also cutlets, mushrooms, vegetables, fish and meat. Delicious dishes from chicken fillet in batter are suitable for daily cooking and for the holiday table. The batter during frying makes the dish piquant to taste, allowing you to preserve its juiciness and tenderness.

Chicken fillet in batter with sesame

Air batter with sesame for frying chicken fillet will make poultry meat appetizing. The dish will not be overdried, and sesame will add flavor and aroma to the snack. It is not necessary to make chops from chicken fillet, you can fry the meat, cut into pieces in the form of sticks. The recipe for quick cooking chicken fillet in batter with sesame:

1. Rinse the chicken fillet (300 g) with water and cut into sticks 10 cm long and 1 cm thick.
2. Beat the cooled eggs (2 pieces) in a bowl with a whisk or a mixer with a nozzle, salt.
3. Pour flour (100 g) in a bowl with eggs, knead until the lumps completely disappear.
4. Pour 50 ml of cold water into the batter, better than mineral water, since air bubbles can give the batter a special pomp, making it tender and light when fried.
5. Pour white grains of sesame (50 g) into the mixture and mix everything completely.
6. Dip the chicken sticks into a batter, removing its excess, put the fillet on a heated frying pan with hot vegetable oil, fry on each side for about 3-4 minutes.

It takes about 30 minutes to prepare a crispy dish. Serve chicken sticks better hot. Add greens, garlic-sour cream sauce or hot ketchup to the plate. A mustard-based sauce, mayonnaise is suitable as a dressing.

Mushroom batter for chicken fillet

Recipes cooking batter for frying chicken varied. As an option in the composition for roasting meat, you can add mushrooms. For cooking flavored chicken fillet is better to use fried mushrooms. Chops in batter with champignons do not cook for long:

1. Wash the chicken fillet (400 g), pat dry with a paper napkin, cut into 2 cm thick plates across the fibers, beat, pepper (0.25 tsp) and salt (0.5 tsp) each piece, fold the stack, set aside for 20 minutes.
2. Heat the pan, pour vegetable oil (1 tbsp) into it, put the washed and chopped champignons (300 g), fry the mushrooms for 10 minutes over high heat with constant stirring until the extra juice is evaporated and they have a ruddy hue.
3. Fry the peeled and chopped onions (1-2 pieces) in a frying pan in the heated vegetable oil (0.5 tbsp) until golden brown, stirring for about 7 minutes, then put into a container of mushrooms and salt (0.25 h. l.), chop with a blender, add eggs (1-2 pieces), beat the mushroom batter again.
4. Roll the chops in flour (2-3 tbsp.), Dip in batter, put in a frying pan with heated vegetable oil (1 tbsp), add the batter from above, if necessary, and fry the fillets in it for about 3 minutes on each side.

Chicken juice will not flow out of thick mushroom batter, and the fried crust will preserve the juiciness of the meat. The finished dish can be served with potatoes, various vegetables, cereals.

Chicken fillet in starchy batter

Frying juicy chicken fillet chops does not take long. The taste of chicken breast fillet cooked in potato starch resembles chips. Nutritional crunchy meat during heat treatment acquires a delicious crust.

1. Cut the washed and dried chicken breast fillet (400 g) along the fibers with very thin petals, beat, pepper to taste.
2. Knead 2 eggs with starch (4 tbsp.) And milk (1 tbsp.), Add salt, spices, pepper, turmeric for a more intense shade to get a batter that has the consistency of thick sour cream.
3. Put the starch residue (2 tbsp) on a flat plate and roll each piece in it.
4. Preheat the pan on the stove, add refined vegetable oil.
5. Dip each plate of chicken fillet in starch batter, put it in the pan.
6. Fry chops on each side on high heat for 3-4 minutes.

The total cooking time will be 20-30 minutes. Each unfolded plate of chicken breast should be on top of golden brown. Juicy homemade chops with a crispy crust get a special taste thanks to potato batter. Fried fillet can be served separately or with a side dish of various vegetables as a hot snack.

Chicken breast in kefir batter

Fry juicy chicken breast fillet in kefir batter easy. Fat-free meat is better to use pre-chilled. Chicken fillet can be marinated, stewed, baked in kefir with the addition of various spices that make roasted meat flavored. The recipe for cooking breasts in kefir batter does not take more than 15 minutes:

1. Prepare the chicken breast fillet (400 g) by holding the meat in cold water 30-40-40 minutes before roasting, then wash, dry with a paper napkin and cut into thin slices, removing all the cartilage and veinlets.
2. Pour kefir (100 ml) in a bowl, drive an egg, add 3 tbsp. flour, mix ingredients, add salt.
3. Salt and pepper chicken fillet strips, alternately dipped in batter on each side.
4. Pour the vegetable oil into the pan (3 tbsp.), Heat for 2 minutes, put the fillet pieces in batter, fry on low heat for 4 minutes, ensuring that the meat does not burn.
5. Turn the meat plates to the other side, fry for another 4 minutes.

Fried chicken breast in kefir-based batter served better with greens. Hot or warm dish, sprinkled with tomato, garlic or cheese sauce, can be decorated with lettuce or parsley. As a side dish fit fresh vegetables and pickles.

Chicken meat in cheese batter

The cheese on the basis of cheese allows you to cook one of the hearty dishes of chicken fillet. The emphasis on cheese batter is easy to make if you use the right spices. Fry chops, getting juicy and tender meat, you can use the following recipe:

1. Wash, dry and cut chicken breast fillets (4 pieces), slightly beat off with a hammer.
2. Grate hard cheese (100 g) on ​​a fine grater, mix with flour (2-3 tbsp), eggs (4 pcs), sour cream (2 tbsp), salt to taste.
3. Heat the frying pan with vegetable oil, put slices of fillet on it with the side with cheese batter, fry for about 10 minutes, again put batter on each of the portions and turn over, fry also 10 minutes to form a beautiful golden crust.

Fillet in cheese batter is suitable for a festive table. If you cook on the proposed recipe meat low-fat chicken breast, then the dish can be included in the diet diet menu, serving with a side dish of vegetables. Serve the fried fillet hot with greens and tomatoes.

Chicken in beer batter

The recipe for chicken fillet in beer batter allows you to cook hearty and tender meat. It will not be over dry or hard. Thanks to the air bubbles in the beer, the batter loosened by them ensures the preparation of a light and crispy dish. The chicken will be even more fragrant if, when frying, add spices and lemon zest to the pan. Step-by-step recipe for chicken fillet dishes:

1. Cut the chicken breast meat (2 fillets) into thin plates 1 cm wide, salt and pepper on both sides, leave the strips for 15 minutes.
2. Prepare the batter in a bowl, add spices (0.5 tsp) to the beer (0.5 tbsp.), Egg, flour (6 tbsp.), Mix and beat the ingredients until a thick mass is obtained.
3. Preheat pan with vegetable oil, filling it with a layer of 1 cm.
4. Dip each piece of fillet in batter and put in a pan with hot oil.
5. Cook sizzling plates of chicken meat until a ruddy hue appears, roasting strips on each side for 2-3 minutes.

So that the batter lay on the fillet evenly, there should not be lumps in it. To remove excess oil after frying the chicken is best put on a paper towel.

Serve immediately after frying with ketchup, mashed potatoes or rice.

Chicken fillet in onion batter

Chicken breast in onion batter is a recipe worth cooking. Onions in the finished dish is almost not felt, and the meat comes out very juicy and fragrant. Detailed description of its preparation:

1. Cut the chicken fillet (300 g) across the fibers into strips, add lemon juice (2 tablespoons), salt and pepper to taste, and then put the container of meat in the fridge.
2. Grind a large onion in a meat grinder or blender, add mayonnaise (2 tablespoons) and eggs (2 pieces), beat the products into a homogeneous mass, add flour (4 tablespoons), put chopped dill (2 tablespoons). ).
3. Pour some flour into a separate bowl, roll in it strips of chicken fillet and dip each of them in an egg-onion batter.
4. Put the fillet in batter in a frying pan, heated with vegetable oil.
5. Fry strips of meat on low heat on both sides until golden brown appears.

Serve the fillet fried in onion batter with vegetable salads.

Since the onion is capable of intensively splitting the fibers of the meat, it acquires juiciness and delicate taste, remaining pink.

Chicken meat in creamy batter

Determining the fat content of sour cream for batter, it is better to use a low-fat 20% product that will increase the volume of liquid in batter, improve the taste of chicken fillet. The thick composition for frying of fat sour cream is heavy, and the dish itself has a large number of calories. Step-by-step cooking delicious chicken in sour cream batter:

1. Cut 1 kg of chicken fillet into small pieces, pepper, salt, mix, add garlic and spices to taste, leave for 10 minutes.
2. Beat 2 eggs with 1.5 tbsp. sour cream, pour into 1 tbsp. flour, 0.5 tsp baking powder, salt, bring the batter to a thick consistency.
3. Mix the batter with slices of chicken and leave for 30 minutes.
4. Preheat pan with vegetable oil, put fillet in batter on it.
5. Fry the chicken from all sides, spread the meat on paper napkins.

It is better to use cold smetanny klyar, allowing to cook very tasty meat. Each slice of fillet should resemble a small pie. The recipe is suitable for cooking delicious fish in batter.

Krasnodar chicken fillet in tomato batter

Cooking a simple and quick dish of chicken fillet does not take much time, just 10 minutes. Tasty fillet in batter can be prepared from a minimum set of products. Just follow the recipe step by step:

1. Wash and dry the chicken fillet (0.5 kg), cut into small thickness plates, salt and pepper, mix with a clove of garlic chopped through a press, add 1 tbsp. vegetable oil and leave for a few minutes.
2. Prepare a thick batter by mixing the ketchup with mayonnaise 1 tbsp each, beat 2 eggs, pour 2 tbsp. flour with baking powder (1 tsp), salt.
3. Spread slices of prepared fillet, dipping in batter, in a frying pan, heated with vegetable oil.
4. Fry the chicken slices on medium heat so that the fillet pieces in batter are not burnt, but only slightly browned, covered with fried crust.

For quick cooking, it is better to roll the fillet slices in flour or breadcrumbs before using the batter. After that, immediately dip the meat in a semi-liquid composition. For frying it is convenient to use a thick-walled skillet or fryer. Excellent meat dish has proven itself thanks to the ease of cooking. Any novice hostess will cope with recipes of fried chicken fillet.

Chicken fillet in batter - recipe in the pan

Ingredients: 620 g chicken fillet, 2 large eggs, 2-4 garlic cloves, salt, 2 tbsp. l flour and the same amount of purified water, a mixture of peppers.

1. The fillet is well washed, it removes excess fat. Further, the piece is cut into convenient slices for chops.
2. Chicken pieces are rubbed with salt, crushed garlic and a mixture of peppers. In this form, the meat will marinate for 20 minutes.
3. For batter, beat raw eggs with salt. Then sifted flour is poured into them and ice water is added.
4. Each slice of pickled chicken is lowered into a batter, and then laid out on a griddle with hot fat. To taste you can sprinkle the pieces and light sesame.

Chicken fillet in batter in a frying pan cooks for 5-6 minutes on each side.

In the oven

Ingredients: a pound of chicken fillet, 4 tbsp. l sifted flour, 2 large eggs, 2 tbsp. l Sour cream, salt, freshly ground black pepper.

1. The meat is cut with thin plates and slightly bounced off with a special hammer.
2. In a separate bowl, beaten raw eggs with pepper and salt. Flour and sour cream are introduced to them, the ingredients are mixed until uniform.
3. Chops are dipped in batter, and then roasted on both sides in a well-heated oil just a couple of minutes, so that the batter only “grappled” slightly.
4. Next, the meat is transferred to the baking sheet.

The dish is baked in the oven for another 15-17 minutes until golden brown.

In cheese batter

Ingredients: 4 large chicken fillets, 2 tbsp. l fat cream, 110 g semi-hard cheese, 4 large eggs, 3 tbsp. l pre-sifted flour, coarse salt.

1. Each fillet is washed and cut into two parts. Further, slightly beats off with a hammer. In order not to tear the meat, you can cover it with cling film.
2. To prepare the batter, semi-hard cheese is taken and rubbed on the grate with the smallest divisions. Raw eggs are poured to the resulting shavings, sour cream and pre-sifted flour are added. It is necessary to use salt, but very carefully, since the cheese is already salty.
3. Any refined oil is well warmed in the pan. Prepared fillet pieces are laid in it. Each of them is pre-immersed in batter.
4. After putting the pieces on the pan, a little curd is spread over them.
5. Grilled chops on both sides until an appetizing golden crust.

The finished chicken fillet in cheese batter is served hot with spicy garlic sauce.

Cooking mayonnaise

Ingredients: a pound of chicken fillet, 2 large eggs, 5 tbsp. spoons of pre-sifted flour, salt, 2-3 tbsp. spoons of fatty mayonnaise, dry aromatic herbs.

1. The meat is well washed and lightly dried with paper towels. Next, it removes excess fat. The piece is cut into medium plates, each of which beats well with a special hammer through a couple of layers of cling film.
2. In a separate dish cooked batter, for which raw eggs are beaten with a pinch of coarse salt and mayonnaise. The mass should be homogeneous. Further, sifted flour is poured into it and mixing is repeated.
3. Repulsed prepared meat is rubbed with salt and dry aromatic herbs to taste, after which it is dipped in batter with mayonnaise from the previous step.
4. The chops are roasted over high heat for 5-6 minutes on one side and 3-4 minutes after turning over on the other.

Served with any side dish.

Chicken fillet in onion batter

Ingredients: 340 g chicken fillet, 2 large spoons of freshly squeezed lemon or lime juice, 2 large eggs, 2 large spoons of mayonnaise, large onion, 4 large spoons of pre-sifted wheat flour, a mixture of ground peppers, salt.

1. The meat is well washed, dried and portionwise cut. First, the slices are sprinkled with freshly squeezed lemon juice, and then each of them must be salted and pepper. Slices are folded into a deep bowl and put in the fridge. If desired, you can use any other seasonings.
2. While chicken marinated, you can do the batter. For its preparation, peeled onions are passed through a meat grinder or crushed using a special blender nozzle. Mayonnaise is laid out to it and raw eggs are poured. The ingredients are very well mixed.
3. Pre-sifted flour is poured into the semi-finished batter. A bit of the latter is poured on a separate flat plate.
4. Each piece of meat crumbles into flour, and then plunges into onion batter. The mass should completely cover every slice of chicken.
5. Meat blanks are laid out on a griddle with well-heated butter and fried on both sides until ready.

To make the batter more fragrant, you can add 1-2 tbsp. tablespoons chopped fresh dill.

With sour cream and greens

Ingredients: 2 large chicken fillets, 2-2.5 tbsp. Spoons of pre-sifted flour, 2 large eggs, salt, a bunch of fresh dill and a little parsley, 1 tbsp. Spoonful of sour cream.

1. The fillet is washed and dried, the veins are removed. Each piece is cut across the slices, the width of which is about 4-5 cm. Then all the blanks are slightly bent off with a kitchen hammer, so as not to damage their integrity.
2. To cook batter, you need to pour raw eggs into a separate plate and lightly beat them with salt. Then sour cream, sifted flour and finely chopped greens are added to them.
3. All blended ingredients for batter are whipped to a smooth consistency.
4. Each meat preparation is immersed in batter, and then fried on both sides in hot oil. It remains to put the treat on a paper towel so that it absorbs excess fat.

Served with hot chops with fresh vegetables, ketchup or mayonnaise.

Chicken Nuggets - like in McDonalds

Ingredients: a pound of chicken fillet, a large egg, 3 tbsp. spoons of lemon juice, 4-5 cloves of garlic, half a cup of crumbs from crackers, a mixture of ground peppers, salt.

1. Chicken fillet gets rid of all the excess, washed, dried, sprinkled with citrus juice and cut into small pieces. Chicken is poured on top with pepper and salt. Fresh garlic is squeezed out to the meat and all products are mixed.
2. In a separate bowl, beat an egg with 3-4 tablespoons of purified ice water. In the tank in the end should be a homogeneous mixture.
3. On a flat dish pours crumb of crackers.
4. First, each piece of chicken is immersed in a mixture of eggs and water, and then rolls in breadcrumbs.
5. Any refined oil is poured into the pan. When it is well heated, you can lay out meat in the fat.
6. Nuggets are fried on both sides to an appetizing redness.
7. The finished treat is laid out on a paper napkin. When excess fat is drained from the nuggets, they can be served.

Always for breakfast, you can quickly cook delicious fried chicken fillet in batter batter. This is a fairly simple way to cook chicken fillet, and spoil the dish is almost impossible. It is enough to defrost the fillets in advance, and all other ingredients, as a rule, are in any refrigerator.

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

Batter, batter - in the simplest case, a mixture of flour and eggs, diluted to the required thickness of milk, cream or other liquid, such as wine. Sometimes, to give the batter a certain taste and texture, yeast, soda are added to the mixture, and beer is used as a liquid. By the way, very tasty, if the batter is cooked with wine or beer, or for roast.

The main indicator by which the batter is evaluated is its viscosity, consistency. The thickness of the crust, which is formed during frying, depends on it. Liquid batter, which flows easily from the product, will create a thin crust, thick batter will create a thick crust. By the way, thick batter is great for the method of cooking Bulgarian pepper in breading -.

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

Chicken fillet in batter - lightly roasted 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 dough crust determines the taste of the dish as a whole, all the spices and ingredients of the batter - create that excellent taste that you love. Cooking breakfast takes less than 30 minutes. And breakfast will be hearty and tasty.

Chicken fillet in batter. Step-by-step recipe

Ingredients (2 servings)

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

1. To cook chicken fillet in batter, you need to take care to thaw the fillet. Ideally, shift the fillet from the evening of the freezer to the refrigerator. Then the fillet will be perfectly prepared for frying. If you defrost fillets in a microwave oven, there is always the risk of local overheating of the fillets, which will negatively affect the quality of the dish.

   Chicken fillet must be defrosted

2. Thawed fillets put on a chopping board. That side down where the skin was. Using a wooden hammer or a large knife block, it is very easy and neat to beat the fillets. It is necessary to make all fillets identical in thickness - no more than 2-2.5 cm. You should not beat back the thinner, the fillet can lose its shape, as it is very tender. A thicker fillet can not fry and the chicken fillet in batter will turn out raw.
3. Beat off the filet with a little salt and pepper with black pepper and sprinkle with dry herbs pounded on the fingers typical of Mediterranean cuisine: oregano, basil, savory, etc. Actually this is all - the fillet is ready for dipping in batter and frying.

   Slightly salt and beat off the fillet and pepper with black pepper

4. The contents of the two eggs to release in a deep bowl. To make sure that there is no egg shell, it is unacceptable. Using a whisk, beat the eggs. Beat not until the state of the foam, it is enough if the eggs are mixed until smooth. Add a little salt to the eggs, add 1-2 pinches of red pepper. Stir the eggs with the 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 regular boiled water and 0.5 tsp. lemon juice. Continue whisking the mixture until smooth. Next, continuing to beat, add flour in small portions. Add each next portion of flour only after the previous portion is completely mixed with the egg mixture.

   Prepare enough thick batter

6. The amount of flour required to prepare batter, only according to the situation. It is necessary that the batter turned out like honey. If you collect a batter in a spoon and tilt it, the batter should flow, sagging, but not pouring out a stream.
7. Heat olive oil in a deep skillet. When the oil is well warmed, fry in it peeled and flattened garlic cloves. The task of garlic aromatizing oil. When the garlic begins to darken, throw it away.

   Fry the garlic in olive oil

8. Prepared chicken fillet dipped in batter - fully immersed. It is necessary that the batter completely covered the fillet. If it seems to you, then the batter is too thin and flows down from the fillet, you should add more flour and mix, and dip the chicken fillet in the batter again. This is important, since the thin dough around the fillet will quickly roast, not allowing the chicken to cook. It is necessary that the thickness of the batter around the fillet was a few millimeters. Let better klyar will be thick than liquid.

   Prepared chicken fillet dipped in batter and put in hot oil

9. Using a fork, raise the chicken fillet in batter so that the extra batter stacks. The batter that drains from the fillet turns into butter in pieces of fried dough. Put the chicken fillet in batter in a well-heated flavored oil.
10. It is necessary that the batter quickly roasted, forming a ruddy crust. Turn the fillets immediately and fry on the other side. Then reduce the heat below the average and, often turning, fry the chicken fillet in batter until the chicken is completely cooked.