Properly prepared batter allows you to keep the bird juicy inside and at the same time creates an appetizing crisp on its surface. This hot dish is ideal for a daily lunch and will be a worthy decoration for holiday table. Prepare chicken breast in batter in several ways. We offer proven options.

Classic chicken breast in batter in a pan

Ingredients: 470 g poultry fillet, a mixture of peppers, salt, 2 tablespoons eggs, 2 large tablespoons of fat mayonnaise, 4 tablespoons of white flour.

1. The fillet is washed, dried and cut into strips. Each of them must be carefully beaten off with a special hammer. You must first cover the meat with cling film. This will not allow them to break when beaten.
2. Mayonnaise is combined with a whipped mixture of eggs, salt and peppers. Gradually, flour is added to the mass. The result should be a fairly thick batter without lumps.
3. The prepared pieces are dipped in turn into the resulting mixture and fried until tender in oil.

Each slice will sit in the pan for about 6-7 minutes until golden brown.

Simple and quick recipe

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

1. Washed and dried poultry is cut into long steaks along the fibers.
2. The blanks are placed in cellophane and are well beaten off with the blunt side of the knife or with a special hammer. The fillet is brimming. You can sprinkle it with your favorite seasonings.
3. Eggs are broken into 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. The batter is salty.
4. Pieces of the 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 put the slices on a paper towel while still hot to rid them of excess fat.

How to make batter from crackers?

Ingredients: 5 tablespoons of crumb crumbs, 2 tablespoons of eggs, 4 tablespoons of thick fat sour cream, 2 pinches of granulated sugar, a mixture of peppers, salt. How to make batter for chicken breast is described below.

1. First of all, the eggs are turned into a homogeneous mixture with a fork, after which they are added, beaten well with a whisk or a 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 introduced into the mixture. The components are stirred until even the smallest lumps disappear.

The finished dough is smeared with chicken pieces before frying.

Fillet in cheese batter

Ingredients: 330 g chicken fillet, 90-110 g hard cheese, egg big size, 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 pieces each. The blanks are salted, sprinkled with spices to taste.
2. For batter, flour, mayonnaise / sour cream, chicken egg, salt are combined. If mayonnaise is used, then you need to remember that it is initially salty and do not overdo it with such an additive.
3. Grated cheese is added last to the egg mixture. All batter ingredients mix well.
4. The chicken is sent to the cheese mass so that it completely covers each piece.

The meat is fried over low heat for a couple of minutes on each side. The cheese will melt quickly, so be careful not to let the batter 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 seeds, a pinch of salt, a mixture of colored peppers.

1. First, eggs are broken in a deep bowl. Proteins should combine with the yolks into a homogeneous mass.
2. Sesame and bran are mixed in a separate flat container. The latter must be thoroughly kneaded with a mortar or crushed using a special blender nozzle.
3. Chicken pieces are thinly sliced ​​and lightly beaten off. Salt and pepper the meat to taste.
4. Breast slices should be dipped first in the egg mixture, and then rolled in dry - sesame seeds with bran.
5. Pieces are fried in hot oil until golden brown.

It is this type of batter that 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.

Chop in beer in a pan

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

1. Beer and cream are mixed in a deep glass container. Table eggs are driven into the mass one at a time. All components mix well. They are salted to taste and sprinkled with aromatic herbs.
2. At the end, flour is poured into the dough in small portions. The ingredients must be mixed very well so that not the slightest lump remains. Otherwise, lumps of flour can greatly spoil the taste of the finished dish.
3. The batter should stand for a while. Then you can dip into it small pieces of chicken, previously beaten off, and fry them in hot oil.
4. Separately combine flour, lightly beaten eggs, salt. You can use any dried herbs.
5. Still warm dough is poured into the flour mixture in a trickle. The components mix quickly. Let the batter sit for 10-12 minutes.
6. The fillet is cut into pieces and beaten off.

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

Chicken is a simple and affordable product from which you can cook such different dishes that their taste will delight all tasters.

Wings and drumsticks in various marinades, pieces of meat with interesting sauces can become the stars of the table, diversifying the festive and everyday menu.

Chicken fillet in batter - a great option for dinner, a picnic snack, and in the original serving it can also be served as the main dish at a children's or adult holiday.

A simple but proven by the experience of housewives recipe for chicken fillet in batter

Any product is easy to spoil, even chicken.

Meat can be tough and inedible if cooked incorrectly.

The main secret of cooking airy and soft chicken fillet is batter. It can be with the addition of your favorite spices, herbs, crackers, fresh bread crumbs or cheese.

Fantasy and a desire to experiment will prompt the culinary specialist the right set of products in the recipes for making tasty chicken fillet in batter.

If you are a hostess starting your journey in the culinary business, then when preparing this recipe, we recommend that you also look at step by step photos so as not to stray and spoil the products.

Rinse the chicken and pat dry with a towel.

Cut into small portions, add a little salt and pepper on both sides.

Whisk the egg in a separate bowl, season with salt and pepper. In another - add flour, also season with salt and pepper.

Heat up a frying pan, pour oil into it. When the oil is hot, you need to take the fillet pieces separately and dip first in a beaten egg, then in flour and repeat twice.

Fry the meat in a pan on both sides until a beautiful golden color.

Put on a napkin to drain excess fat.

The batter according to this recipe turns out to be dense and adheres well to the meat, it does not allow the juice to flow out, due to which the fillet is juicy and very tender.

Video recipe for this dish:

Cheese batter - original fillet framing

Chicken with cheese is already a win-win option. It is rare that foods combine so well in different cooking variations. Chicken fillet will become a savory snack if you fry it in cheese batter.

Fillet in batter with cheese for 4 servings includes:

• 4 chicken fillets;
• 100 gr. milk;
• 1 egg;
• 2 tbsp. l. sour cream;
• 100 gr. flour;
• 200 gr. hard cheese;
• Salt and spices to taste;
• 3 art. l. sunflower oil.

Cut the washed chicken into pieces, season with salt and spices to taste.

Cheese is traditionally grated.

Now you need to prepare a batter for the chicken: beat the egg into a deep bowl, pour in milk, sour cream and sprinkle everything with flour. Mix well with a whisk or fork so that there are no lumps.

Add cheese to the batter and let the mixture brew a little. It can not be salted, as the cheese will add flavor and aroma to the meat.

Pour oil into a hot frying pan and let it heat up. Dip the fillet in batter and fry on each side for 3-4 minutes over low heat, so the cheese crust does not have time to burn, and the meat inside is cooked and will not be raw.

If you season the batter itself with red ground pepper, then you will get an excellent snack for beer.

Oven to the rescue

Using the oven, you can cook a wonderful diet chicken fillet dish. The batter in the oven will turn out incredibly crispy and definitely will not burn.

Of course, the mixture where there is no mayonnaise can be called useful for the figure, because it is extremely harmful to the waist and hips. But what to do if with the help of this most harmful sauce you get a tasty dish.

For 2 servings of chicken fillet in mayonnaise batter cooked in the oven, you need:

Rinse the chicken meat well and pat dry. Season with a little salt, pepper and sprinkle with basil.

Make a batter from a beaten egg, flour, mayonnaise, mix well. It should get thick.

If the mixture is runny, you can add more flour.

It is better not to add salt to the mixture, since mayonnaise is quite salty, you can give the batter a taste by adding basil to it. Everything, batter with mayonnaise for baking chicken fillet is ready.

Preheat oven to 200 degrees. Grease parchment with oil. Dip fillets in batter and place on paper.

Since the fillet is not cut into pieces, it must spend at least 30 minutes in the oven. During this time, the meat will reach readiness, and the crust will become a pleasant golden color.

This recipe is for "lazy" cooks who are busy with a lot of processes or those who do not have time to watch the pan. You can safely “forget” about this dish for half an hour and start cooking other goodies that require close attention.

Do not know what interesting and tasty to cook as a second course for the holiday? Our cooks have prepared for you wonderful selection Recipes: No guest will leave hungry!

The editors of the site work hard to please you with wonderful recipes. One of these is cabbage rolls with rice and minced meat. This dish seems simple only at first glance, in fact it is fraught with some peculiarities in cooking.

Do you like birch sap? Then for you. It describes in detail the entire technological process of canning this most useful drink at home.

Chicken chops - a replacement for sausages

Meat chops are wonderful, they are satisfying and will be a good treat if served with various garnishes or just with vegetables.

But chicken fillet chops may well replace sausage, because the meat in them is real, and you still need to look for it in sausages.

And for the price, such chops will come out cheaper than buying a high-quality servelat.

For 2 servings of chops you will need:

Wash the chicken fillet, pat dry and cut lengthwise into two halves. From two fillets you should get 4 approximately identical pieces.

Beat each future chop a little with a hammer to make the meat softer. It is better to do this by covering the meat with cling film, then small drops will not fly into different sides. Season the broken pieces with spices, salt and rub with garlic.

The batter for chicken chops is prepared as follows: beat an egg with milk in a bowl, add salt; pour flour into another bowl; mix thoroughly. Spray the heated pan with oil and let it heat up well.

Dip the meat twice alternately in the egg-milk mixture and flour, fry for 2-3 minutes on both sides. Chops are tender and flavorful.

See another option for cooking chicken chops in potato batter in the video below:

1. When there is a desire to diversify a boring chicken fillet dish, you can add raisins to it if you use the original batter. Processed cheese will give the meat a pleasant creamy taste, fillet cooked in breadcrumbs or fresh bread crumbs will become more satisfying, and chopped greens in combination with an egg will not only make the dish colorful, but also healthy;
2. By adding potato starch to the batter, you can fry chicken pieces the way they do in the famous McDonald's. The fillet will turn out juicy and lean, you can safely eat it with your hands;
3. Having prepared a spicy fried fillet in a batter of beer, eggs and flour, the hostess will definitely please the male part of the guests;
4. Mustard in batter will not only shade the taste of the chicken, but it will also turn out to be richer in color;
5. If you have to fry a lot of chops in a pan, you need to wash it and change the oil as it darkens and becomes dirty. Batter crumbs from previous cuts of meat can burn and give new portions a bitter taste;
6. After frying, chicken pieces should be laid out on a paper towel, so it absorbs fat;
7. If the chef is afraid that the cheese batter may burn, and will take the fillet out of the pan earlier than necessary, but the meat is still not cooked, you can cook it in the oven. There, the fillet will definitely not turn into a coal.

If you set out to surprise guests with an unusual delicacy from a simple product and connect your imagination, you can get completely original dishes. Good luck and inspiration to you!

Your attention is a video on how to make the right batter for chicken fillet, and a lot of other useful information:

Properly selected batter for chicken will improve the taste characteristics of poultry meat, preserve its juiciness and give the dish an appetizing appearance. Using the right recipe, you can add chicken slices to a very worthy frame.

How to make batter for chicken?

Regardless of which chicken batter recipe you choose for cooking, before proceeding with its execution, you need to familiarize yourself with simple rules accompanying each technology.

1. Chicken batter can be prepared on a different basis: eggs, kefir, beer, milk with the addition of sour cream or mayonnaise, seasonings and other ingredients.
2. Flour is used as a thickener, less often starch or semolina.
3. The texture of the finished mixture should not be too liquid and fluid.
4. Often, before dipping in batter, the chicken is breaded initially in flour, and occasionally rolled in breadcrumbs, which allows you to get the perfect effect of sealing the internal juices in the meat.

How to make batter for chicken breast?

The batter for breast fillets is an integral part of this dish. Without it, the chops will turn out not so appetizing, they will lose an impressive share of juices and lose their taste. The main thing is to observe the proportions of the components and ensure the desired density of the mixture. The indicated amount of products is enough to fry 8-10 chops.

Ingredients:

• chicken eggs - 2 pcs.;
• thick sour cream - 4 tbsp. spoons;
• granulated sugar - 2 pinches;
• salt, ground black pepper, spices - to taste.

Cooking

1. Beat eggs with a pinch of salt.
2. Add ground black pepper, sugar, spices to taste, mix.
3. Sour cream and wheat flour are introduced, the mass is stirred with a whisk until all flour lumps dissolve
4. Prepared, beaten chunks of meat are dipped into the resulting batter for chicken chops and immediately laid out in a preheated pan with vegetable oil for browning.

Batter for chicken with mayonnaise - a simple recipe

One of the most popular mixtures for supplementing meat during frying is batter for chicken fillet with mayonnaise, decorated according to the following recipe. It is recommended to pre-marinate the poultry pulp in a mixture of spices and seasonings for poultry or any other to choose from, which will only improve the taste characteristics of the finished dish.

Ingredients:

• chicken eggs - 2 pcs.;
• wheat flour - 5-6 tbsp. spoons;
• mayonnaise - 100 g;
• salt, ground black pepper - to taste.

Cooking

1. Eggs are beaten thoroughly with a mixer or whisk with a pinch of salt.
2. Add ground pepper, mayonnaise and wheat flour, stir until all lumps dissolve.
3. In terms of density, such a batter for chicken should resemble the texture of thick sour cream.

Beer batter for chicken

For chicken, it will transform the notorious chops or make ordinary fillet slices exquisite and amazingly tasty. The most delicate, airy and at the same time ruddy shell framing the products will give the dish a special charm that can surprise any picky and capricious gourmet.

Ingredients:

• chicken eggs - 2 pcs.;
• light beer - 250 ml;
• wheat flour - 1 cup;
• vegetable oil - 40 ml;
• curry - 1.5 teaspoons;

Cooking

1. Yolks, vegetable oil, pepper, curry and beer are mixed into the sifted flour, salt to taste.
2. Separately, beat the whites until foamy, carefully and carefully introduce into the resulting mass.
3. Beer batter is used for chicken for frying steaks, chops or small marinated slices of chicken fillet.

Batter for chicken without eggs

Air batter for chicken on beer can be made without eggs. AT this case part of the flour is replaced with potato or corn starch, which will give the mixture the desired texture and viscosity. Before use, the prepared mixture is additionally cooled on the shelf of the refrigerator, due to which it coats the meat slices thicker.

Ingredients:

• light beer - 500 ml;
• wheat flour - 250 g;
• potato starch - 60 g;
• salt, black pepper and ground red pepper - to taste.

Cooking

1. Sifted flour and starch are mixed in a bowl, poured with light beer, stirred until lumps dissolve.
2. Salt the mixture, pepper, cool and use as directed.

Cheese batter for chicken

Cheese batter for chicken fillet will transform a familiar dish, make it exquisite and original, worthy of any table. The resulting culinary masterpiece will attract the attention of any gourmet, surprising with amazing taste characteristics and excellent appearance. The specified amount is enough to decorate 400 g of chicken.

Ingredients:

• chicken egg - 1 pc.;
• hard cheese - 100 g;
• sour cream or mayonnaise - 100 g;
• wheat flour - 60 g;
• salt, black ground pepper - to taste.

Cooking

1. The egg is mixed with sour cream or mayonnaise and beaten a little.
2. Stir in flour and grated hard cheese.
3. Salted delicious batter for chicken, pepper, stir and, if necessary, add a little more flour until the texture of the mixture is obtained, like dough for pancakes.

Kefir batter for chicken

Chicken batter, a simple recipe for which will be described below, is cooked on kefir, due to which, as a result, the chicken dish acquires a lush and soft frame. The quenched baking soda added to the mixture will add porosity, and finely chopped fresh dill or parsley will refresh the taste of the dish.

Ingredients:

• chicken eggs - 2 pcs.;
• kefir - 2/3 cup;
• wheat flour - 2/3 cup;
• soda - 1/3 teaspoon;
• greens - 1.5 tbsp. spoons;
• salt, pepper - to taste.

Cooking

1. Beat eggs until foamy with a pinch of salt and pepper.
2. Pour in kefir, add soda quenched with vinegar or lemon juice, greens.
3. Gradually stir in the flour until the texture of the mixture is similar to that of pancake dough.
4. Leave the batter to brew in the refrigerator for 30 minutes and use as directed.

Batter for chicken nuggets

The best batter for chicken fillet can be prepared based solely on your taste preferences: someone likes a delicacy with a soft shell without additional breading, and someone is delighted with the amazing crunch when biting into products fried using breadcrumbs. This delicacy will be made according to the following recipe.

Ingredients:

• chicken egg - 1 pc.;
• milk - 50 ml;
• flour - 2/3 cup;
• paprika - 1/3 teaspoon;
• ground coriander and red pepper - 1/3 teaspoon each;
• salt, black pepper - to taste;
• breadcrumbs.

Cooking

1. To make a crispy chicken batter, beat an egg with a pinch of salt.
2. Add milk, salt, black and red pepper, coriander and paprika.
3. Mix the flour until the mixture becomes thick, like medium-fat sour cream.
4. Initially, chicken slices are dipped in batter, and then in breadcrumbs and deep-fried.

Batter for chicken wings

From the previous recipes, you learned how to make batter for chicken fillet in a pan. The next version of the mixture is suitable for preparing any parts of the bird, including wings. They are preferably preliminarily, using seasonings and spices to your taste, and after dipping in batter, additionally breaded in a savory mixture.

Ingredients:

• chicken egg - 1 pc.;
• water - 200 ml;
• wheat flour - 2 cups;
• starch - 100 g;
• sweet paprika - 2 teaspoons;
• dry herbs - 1.5 teaspoons;
• red hot pepper - 1-2 teaspoons;
• salt - to taste;
• turmeric - 1 teaspoon.

Cooking

1. A glass of flour is mixed with herbs, hot peppers.
2. Add water and beaten egg, mix.
3. For breading, combine the remaining flour, paprika and turmeric.
4. The wings are dipped in batter, then in breadcrumbs and deep fried.

Chicken liver batter - recipe

Chicken liver will be no less tasty when cooked in batter. The classic composition of the mixture can be expanded by adding ground nutmeg, dried thyme, basil, oregano or other seasonings to taste. It is important to bread the washed and dried liver slices in flour before dipping in batter.

Today, chicken has become one of the most affordable types of meat. It is an ideal source of animal proteins. Chicken meat is so densely included in our diet that it's scary to think what would happen if there were no chickens? Chicken can be cooked not only in the oven or in a pan, now a slow cooker comes to our aid, thanks to which you can cook a lot of delicious dishes with chicken. Today we will talk about one of the most tender parts of the chicken - about chicken fillet.

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

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

It is worth saying that batter came to us from Japan, and it was invented in France several centuries ago.

Plain water, soda, beer, wine, juices, milk or eggs are very often used as ingredients for making batter. A variety of spices and herbs (both dry and fresh) are also added to the batter.

Can't name diet dish despite the fact that chicken meat has always been considered and is considered a dietary product. The dish in batter is fried in a large amount of oil (deep-fried), which is why this dish should not be abused, especially for people with liver diseases.

Several useful tips To prepare delicious chicken fillet in batter:

• In order for the chicken fillet to be well fried and quickly acquire a beautiful golden color, you should not put a large amount of fillet in batter into boiling oil at once, as the hot oil cools down and in the future the color of the finished dish will not be as bright as we would like;


• In order for you to get a dense crust on the meat, you will need to repeat the procedure: dip in batter, then roll in flour, then again in batter and again in flour;


• If at the end of cooking you have a small amount of batter left, but the meat is already over, you should not pour out the batter, just pour it with a large spoon in small portions into the oil and let it fry. Your kids will definitely like these "battery" cakes.

Next, I would like to give a few recipes for cooking chicken fillet in various types batter (from the simplest to very original recipe batter). I would also like to note that in batter you can cook not only chicken breast, but also other parts of the chicken: wings, drumstick or thighs.

Recipe #1

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

Chicken breast in a batter of eggs and breadcrumbs

For chicken fillet in batter you will need

Ingredients:

For cooking you will need:

Chicken fillet - 0.5 kg

Chicken eggs - 2 pieces

Milk - 5 tbsp. spoons

Sour cream - 1 tbsp. a spoon

Wheat flour - 5 - 6 tbsp. spoons

Proper preparation of chicken fillet in milk batter

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

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

We dip each piece in batter and then send it to boiling vegetable oil.
Fry on both sides until a nice golden color.

Recipe number 3

Chicken fillet in batter "a la fast food"

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

Many of us at least once in our lives have tried fast food, it is there that you can buy fragrant fillet in a crispy and fragrant crust. But we cannot be completely sure of the quality and usefulness of the ingredients. That is why we will talk about cooking chicken fillet like in fast food, only here only natural ingredients will be used, and you can please even children with such a delicacy.

For cooking, you will need to prepare the following ingredients:

• Wheat flour - 2 tbsp. spoons
• Potato starch - 1 tbsp. a spoon
• Dry dill greens - 1 teaspoon
• Marjoram - 3 teaspoons
• Tarragon, thyme - 1 pinch each
• Sweet paprika - 2 teaspoons
• Garlic - 3 cloves
• Still mineral water)
• Chicken fillet - 0.7 kg
• Vegetable oil (refined) - 1 liter
• Wheat flour - 0.5 cups
  Cooking chicken fillet in batter "a la fast food"

Chicken fillet from the breast or legs should be washed and dried, then cut into arbitrary shapes (preferably thin strips).

Then we will prepare the batter. To do this, peel the garlic cloves and pass through the garlic press. Add dry dill, marjoram, tarragon and thyme, paprika to the garlic. Mix everything thoroughly, then add a little salt to the mixture and add flour. We start adding water, as a result you should get a dough a little thinner than for pancakes.

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

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

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

Recipe number 4

Chicken fillet in onion-green batter

This is a very beautiful and original dish that will decorate your snack table.

For cooking you will need the following ingredients:

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

  Cooking chicken fillet in onion-green batter

  Wash and dry the chicken fillet, then cut into thin plates (if desired, each plate can be beaten with a hammer). Salt and pepper the meat. Then squeeze the juice from the lemon (about 3 tablespoons). Mix everything and leave the chicken to marinate for 30 minutes.

  
  

  Now let's prepare the batter. To do this, we send pre-washed and finely chopped greens, onions, which must first be chopped in a blender to a gruel state, into a deep cup. Break the eggs into the resulting mass and beat thoroughly with a fork. Add water and flour (leave 8 - 9 tablespoons for breading). We mix everything thoroughly.

  
  

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

  Recipe number 5

  Chicken fillet in beer batter

Chicken fillet - 0.5 kg

Vegetable oil (odorless) for frying

Egg - 1 piece

Beer - ¾ cup

Wheat flour - 1 cup

Salt - 1 teaspoon

Black ground pepper to taste

Proper preparation of chicken fillet in batter on beer

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

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

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

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

Recipe number 6

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

Chicken in cheese batter

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

• Hard cheese (ideally Parmesan) - 250 grams
• Lemon zest - 2 tbsp. spoons
• Vegetable oil (refined) - 2/4 cup
• Wheat flour - 0.5 cups
• Chicken egg - 1 piece
• Salt and ground black pepper to taste
• Breadcrumbs - 7 tbsp. spoons
• Vegetable oil (refined) for frying
• Chicken fillet - 0.5 kg

Cooking chicken fillet in batter with cheese

Chicken fillet should be washed and cut into large cubes, then dried with a paper towel.

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

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

The site wishes you bon appetit Notebook recipes!

Today we will prepare a simple, quick and at the same time also a meat dish. It turns out crispy, juicy, rich and fragrant. Refusals are not accepted here, everyone needs to try without exception!

You can serve such meat not only for lunch or dinner, you can safely cover it with guests, and believe me, they will like it. Such tasty dish simply cannot be underestimated.

It can be supplemented with your favorite side dish in the form of cereals, root crops, vegetables. It can also be some interesting sauce or a regular cut of fresh vegetables, a salad. Whatever you like, whatever tastes good to you. Even if it is pasta, it will be excellent!

Since our main hero today will be chicken fillet or breast, we will tell you how to choose the right product, and then how to cook it best.

Always pay attention to the size of the fillet. It shouldn't be too big, but it shouldn't be small either. The optimal size is medium. Too large breasts will indicate that the bird was fed growth hormones. Small ones, on the contrary, could not eat up.

The meat should be elastic and elastic, the fibers should be whole, not torn. When pressed, the dent should disappear with lightning speed, but if this does not happen, then the fillet has already been frozen, and maybe several times. Breasts should be beautiful, voluminous and convex.

Outwardly, the meat should be perfect - no stains, traces of blood, cuts, scratches and other defects. The product should look so that it would immediately want to eat. Right away, raw!

The color of the product must correspond to reality. That is, the meat should be pale pink in color, and if it is with skin, then it should be even lighter, almost white. If the meat is darker than it should be and the skin has a yellowish tint, then the chicken was old and the meat will take longer to cook and may also be tough as a result. Yellow skin can also be a sign of a sick animal.

Flavor is very important when we are talking about such a purchase. Feel free to sniff the fillet if possible. It should smell naturally, without rot, acid, dampness and rottenness. The meat should feel slightly moist to the touch, but not wet and certainly not dry. See that there is no windward surface.

Having chosen the right and fresh fillet, you can go home to start preparing a delicious dish for dinner or lunch for your closest and dearest.

Chicken fillet in sour cream batter

Time for preparing

calories per 100 grams

Classic batter that is suitable for any meat or vegetables. But we will try to fry tender, but at the same time rich and juicy chicken in it.

How to cook:

Tip: You can use baking soda as a baking powder.

For lovers of cheese with wine, we suggest trying the following recipe. It can be supplemented with a glass of white semi-dry to complete the picture.

What is the calorie content - 194 calories.

How to cook:

1. Rinse the meat, dry it and clean it;
2. Cut each fillet into several pieces and place on a film;
3. Put another layer of film on top and beat off the meat;
4. Season them to taste and then work on the batter;
5. Break the eggs into a bowl, add mayonnaise, spices and mix;
6. Start adding flour, stirring constantly, until the mass becomes a little thicker than pancake;
7. Grate the cheese, set it aside;
8. Heat up a frying pan with oil on the stove;
9. Dipping pieces of meat in batter on one side, put them in oil;
10. On top, where there is no batter on the chicken, put the cheese and calculate it so that it is enough for all the meat;
11. Top the meat with batter so that no cheese is visible;
12. Turn the fillets over and fry until tender.

Tip: add mozzarella, cheddar or parmesan - these are the three types of cheese that melt better than others, because if you eat the dish hot, it will turn out very appetizing!

Crispy chicken fillet in "Straw" batter with sesame seeds

Sesame seeds will make this dish more than unusual, even more crunchy and seductive. What if you add black sesame seeds?

How long is 35 minutes.

What is the calorie content - 144 calories.

How to cook:

1. Wash the meat, clean it and dry it a little with dry napkins;
2. Cut it lengthwise into chops;
3. Next, cut straws from them so that one bar is no wider than 5 mm;
4. Sprinkle the bars with spices, knead with your hands and leave for ten minutes;
5. Beat eggs in a homogeneous mass with milk, add salt;
6. Mix and begin to stir in the flour until the consistency of the pancake dough is reached;
7. Add sesame seeds and stir well;
8. Warm up the deep-fryer and lay out the fillets one at a time, dipping before that in batter;
9. Fry until golden brown, then spread on napkins.

Tip: to make the sesame more visible, you can roll the meat first in batter, and then in sesame. But at the same time, do not add sesame seeds to the dough.

Spicy chicken fillet in batter on beer

Do not worry, alcohol will not be felt in the finished dish. Its advantage is that it evaporates during heat treatment. It is not for nothing that meat or pastries are often cooked on it.

How long is 30 minutes.

What is the calorie content - 114 calories.

How to cook:

1. Rinse the fillet, remove the veins and dry the meat;
2. Cut it into small bars of the same size;
3. Grate the meat with spices, set aside;
4. Break the egg into a bowl, add flour, pour in beer, some spices and mix;
5. Wash the lemon, grate its zest directly into the dough;
6. Mix it again until a homogeneous texture;
7. Heat a frying pan with oil over medium heat;
8. Dip each fillet in batter and fry in oil until crispy.

Tip: it is better to cool the beer first, otherwise, when warm, it will make the batter incredibly liquid.

For special lovers of piquancy, we want to leave this recipe. It includes chili, and you can add more garlic or jalapeno to taste. Serve with Tabasco sauce.

How long - 25 minutes.

What is the calorie content - 141 calories.

How to cook:

1. Rinse the meat, remove fat and skin, chop it coarsely;
2. Pour milk into a bowl, add eggs, spices, flour and beat without lumps;
3. Warm up a container with a sufficient amount of oil;
4. Dip the chicken in the prepared batter, fry in oil until golden brown.

Tip: When serving, you can mix Tabasco sauce with a little yogurt. Such a sauce will not be so hot, as yogurt will add tenderness and freshness.

Recipe for chicken fillet in batter in the oven

For those cooks who do not have time to cook and fry meat. Here you need to put the chicken on a baking sheet and bake it. During this time, you can do your household chores.

How long is 40 minutes.

What is the calorie content - 199 calories.

How to cook:

1. Rinse the chicken, dry it and cut into slices 10 mm thick;
2. Season with spices, then sprinkle with basil;
3. Mix the egg with mayonnaise in a bowl, add flour and bring to uniformity;
4. If necessary, add flour and salt;
5. Heat the oven to 200 Celsius;
6. Cover a baking sheet with a sheet of parchment paper, grease it with oil;
7. Roll pieces of meat in dough, put on a baking sheet;
8. Put in a hot cupboard for at least thirty minutes.

Tip: you can serve with sour cream with the addition of fresh herbs.

The remains of chicken batter are a very necessary product, which in no case should be disposed of. The mass can be fried like pancakes or some other products can be rolled in it and fried. For example, fish or vegetables, liver, crab sticks and so on. No need to throw away!

In order for the meat in batter to be well fried, it must be placed exclusively in hot oil. At the same time, put only a few slices, because if you put a lot at once, then the cold meat will cool the oil and it will not start to fry, but absorb the oil.

If you want a fluffy batter, then you can add a little soda or baking powder to it. But just a little, otherwise the taste will be spoiled. You should not add such components to the dough on mineral water or beer, they will already turn out to be voluminous.

In order for the fillet to have a dense batter, you do not need to add a lot of flour to it, otherwise, as a result, the meat will not be baked, and the dough will be so hard that you will not get any pleasure from such a dish. In this case, we recommend that you dip the chicken in flour, then in eggs and then in breadcrumbs. Repeat the process the required number of times and the crispy batter is ready!

And to get a fluffy batter, we recommend whipping the whites and yolks separately. Stir in the egg whites, beaten to peaks, into the prepared dough mass. You will be surprised when you see a mass in front of you that looks like a future biscuit. It is really very lush and airy!

Your chicken will taste better if you add a piece of butter to deep-frying. It will melt and give the chicken all the best it has. At the same time, it is important to bring the dough to uniformity, because hardly anyone will appreciate a piece of fried flour.

You can add a lot of things to the dough according to your taste. It can be greens, onions, chili, garlic, herbs and spices, mushrooms, tomatoes or sweet peppers, pumpkin, nuts, cheese and even potatoes.

To get a golden crust, add a pinch of sugar to the dough, but no more. Thanks to him, the shell will become ruddy along with the preparation of the middle. If you overdo it with sugar, the dough will start to burn faster than the chicken is ready.

Chicken fillet in batter is quite a popular food among our people. But we tried to bring a little originality to the classics. Try at least one recipe to appreciate our efforts. After this test, believe me, you will not be able to break away.