Chicken fillet in batter in a frying pan

Classic batter is a liquid dough in which food is dipped and fried in a frying pan or in a deep fryer. It is prepared from flour and eggs, with the addition of various liquids. This article presents recipes for a variety of batters that allow you to reveal and emphasize the taste of chicken fillet.

Juicy chicken chops in batter in a frying pan

A properly prepared batter can work wonders on chicken fillet. The main thing is to know the correct dosage of components and the rules for mixing them. It is these secrets in preparing batter that you will learn in this recipe.

Cooking time: 45 min.

Cooking time: 30 min.

Servings: 10.

1. 
   To cook chicken fillet in batter in a frying pan, you should first prepare the batter. To do this, separate the whites from the yolks.Lightly beat the yolks with a whisk, add a pinch of salt and pour in the milk. Stir until smooth. Beat the egg whites separately until foamy enough. Combine the yolk mixture with milk and spices and the beaten egg white. Stir gently. Gradually add sifted wheat flour to the egg mixture. We need to achieve the consistency of liquid sour cream from the batter. Place the finished batter in the refrigerator to steep for at least half an hour. It will become more elastic and uniform. This recipe uses liquid batter. It allows you to achieve a light and crispy crust, but at the same time allows excess fat to pass through to the fried product, which is not a minus if the product is a bit dry, like chicken fillet.
2. 
   Rinse the chicken breast, separate the fillet from the bones (they can later be used to prepare chicken broth). Cut the chicken fillet into 10 medium-sized pieces (usually this is the amount you get from two medium chicken fillets).
3. 
   Beat each piece of fillet with a special hammer, after covering it with cling film. After the meat has been pounded, pat each chop dry on both sides with a paper towel to help improve the adhesion between the batter and the meat. Then salt them and sprinkle with ground black pepper.
4. 
   Heat a frying pan, pour vegetable oil into it. Arrange the kitchen utensils in the following order: plate with chops, container with batter, frying pan, plate for fried fillets. This must be done so that the batter does not have time to drip off the chicken chop while you are transferring it to the pan. Fry the chops in batter for 3-4 minutes on one side and the other. During this time the batter should become golden.
5. 
   As mentioned above, liquid batter allows a lot of vegetable oil to pass through it. To get rid of excess, let the fried chops rest on paper napkins.
6. 
   Transfer the finished chops in classic batter to a plate and serve hot.

Bon appetit!

How to deliciously fry chicken breasts in flour and egg batter?

This recipe is very quick and simple. A batter made from eggs and flour does not require time to settle, which means it will allow you to fry chicken breast chops in the batter as soon as you mix it, which will save you at least half an hour.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Chicken fillet – 500 gr.
• Egg – 2 pcs.
• Wheat flour – 3 tbsp.
• Vegetable oil - for frying
• Salt - to taste

Cooking process:

1. Rinse the chicken fillet and pat dry with a paper towel. If there is any fat, trim off and remove the film.

2. Cut the prepared fillet into 1.5 cm plates. Beat them with a special hammer. To do this as carefully as possible, place the chicken fillet in a plastic bag or cover with cling film before beating. Season the chopped fillet with a little salt according to your taste preferences.

3. Make the batter. To do this, break the eggs into a deep container, add salt and sifted flour. Mix slowly and carefully at first to avoid causing lumps to form. When the mixture begins to approach a homogeneous state, you can stir more intensively. Since no liquid is added to this batter, it is thick and adheres well to the surface of the chicken chops. To determine whether you have the “correct” batter, dip a fork into it.If it evenly covers the fork and does not show through, then you did everything right.

4. When the chicken fillet is beaten and the batter is ready, you can begin the frying process. To do this, we need a well-heated frying pan with vegetable oil. It is better to fry chops in egg and flour batter over medium heat. Dip each piece of fillet into the batter and immediately transfer to the pan. Fry on both sides for 3 minutes. During the frying process, the batter should become golden.

5. Here are the finished fluffy and juicy chicken chops. Serve them hot with your favorite side dishes.

Bon appetit!

Step-by-step recipe for making chicken fillet in cheese batter

Cheese batter combines two qualities that many gourmets love. It provides a crispy crust complemented by gooey, melty cheese. We strongly recommend adding fresh herbs to the cheese batter, which will make its taste bright and rich.

Cooking time: 55 min.

Cooking time: 25 min.

Servings: 8.

Ingredients:

• Chicken fillet – 700 gr.
• Egg – 3 pcs.
• Wheat flour – 2 tbsp.
• Cheese – 50 gr.
• Lemon juice – 1 tbsp.
• Sesame – 1 tbsp.
• Seasoning for chicken – 0.5 tsp.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste
• Dill - to taste
• Parsley - to taste

Cooking process:

1. Rinse chicken fillet in cool water and dry with paper towels to remove excess moisture. Trim off fat and remove film if present. Cut the fillet across the grain into small slices.

2. Transfer to a deep container. Add salt, ground black pepper and chicken spices. Stir until everything is well distributed over the surface of the chicken meat.

3. Wash the parsley and dill.Trim the stems and chop finely.

4. In a deep container, mix eggs, chopped herbs, black pepper (ground), salt and sesame seeds. Squeeze a tablespoon of juice from the lemon and add it there. Stir all ingredients until combined.

5. Grate hard or semi-hard cheese. The finer it is grated, the better it will melt into the batter when frying. Add to egg mixture and stir. Then pour the sifted flour into the batter. Stir until smooth and refrigerate for half an hour. Cover the container with a lid or cling film to prevent the batter from becoming crusty.

6. Dip pieces of chicken fillet into the cooled batter.

7. Heat a frying pan with vegetable oil and place pieces of chicken fillet in batter on its surface. Fry on both sides until golden brown.

8. Ready-made chicken fillet in cheese batter is delicious to eat, either hot with a side dish or cold with a slice of your favorite bread.

Bon appetit!

Tender and soft chicken chops in potato batter

If you love such a Belarusian national dish as sorcerers, then be sure to try cooking chicken fillet in potato batter. It turns out just as satisfying, but tender and less caloric.

Cooking time: 45 min.

Cooking time: 45 min.

Servings: 8.

Ingredients:

• Chicken fillet – 700-800 gr.
• Potatoes – 6 pcs.
• Egg – 1 pc.
• Mayonnaise – 2 tbsp.
• Cheese – 100 gr.
• Flour – 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the chicken fillet with cool water and pat dry with paper towels to remove excess moisture. Trim fat and remove film, if any. Cut each fillet into 4 pieces.Beat the fillet pieces with a special hammer, while covering with cling film or parchment (this way you will leave the work surface clean).

2. Wash the potatoes, peel them and grate them on a fine grater (you can use a food processor or meat grinder with a vegetable attachment). To prepare potato batter, it is better not to use new potatoes, as they are not yet starchy enough and will not provide the necessary cohesion. If the potatoes release a lot of juice when grating, drain it.

3. Then finely grate the hard or semi-hard cheese. Add it to the grated potatoes and stir. Add egg and flour to the potato and cheese mixture. Stir. Next in line are spices and salt, and only at the very end add mayonnaise. If the batter turns out liquid, adjust the viscosity with flour.

4. Take a piece of beaten fillet and spread potato batter over it in an even layer. This needs to be done on one side only.

5. Place the chicken chop batter-side down in a well-heated frying pan with vegetable oil. Then cover the top of the chop with a thick layer of batter.

6. When the bottom side is browned, turn the battered chicken fillet over to the other side and fry until done.

7. Our tender and satisfying dish, which does not require a side dish, is ready.

Bon appetit!

A quick and easy recipe for chicken fillet in batter with mayonnaise

A very simple and tasty recipe for chicken fillet in batter with mayonnaise, which will not require more investment or labor from you. Chicken fillet, eggs, flour, mayonnaise and spices. Here are all the ingredients you will need. Fillet prepared according to this recipe is perfect for a home-cooked dinner.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Chicken breast – 700 gr.
• Egg – 1 pc.
• Mayonnaise – 2 tbsp.
• Flour – 3 tbsp.
• Sugar - a pinch
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Wash the chicken breast, dry it, removing excess moisture that we do not need when frying in batter. Separate the chicken fillet from the bones. Remove the skin and cut off the fat. Cut the fillet into small pieces (usually four pieces are obtained from one fillet). Beat it with a special hammer, after covering it with cling film, parchment, or simply placing it in a plastic bag. This will prevent you from contaminating your work surface. Then sprinkle with salt and black pepper to your liking.

2. Then make the batter. To do this, you need to mix a chicken egg, mayonnaise, salt and a pinch of sugar. Add the sifted flour last. Mix thoroughly. Check the batter for viscosity. To do this, dip a spoon into it; the batter should remain on its surface in a thin layer and not drip.

3. The mixture should be homogeneous, smooth, and the consistency should resemble thick sour cream. Cover the finished batter with a lid or cling film and place in the refrigerator for half an hour. It is believed that the ideal batter should be cold.

4. Heat a frying pan with vegetable oil, reduce heat. Place the plate with the batter next to the frying pan so that the batter does not have time to drain from the chop when carrying it. Dip the chicken fillet into the batter and quickly transfer to the pan. Fry on each side for about 5 minutes until golden brown. Do this with each piece of chicken fillet.

5. Serve the finished chicken fillet hot, adding a side dish and fresh vegetables.

Bon appetit!

How to fry delicious chicken chops in breadcrumbs?

Chicken chops in batter and breadcrumbs have such an appetizing aroma that it will not leave any member of the household or guest at the table indifferent. Rest assured, everyone will pick up even the crumbs from the plate.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Chicken fillet – 400 gr.
• Egg – 2 pcs.
• Breadcrumbs – 150 gr.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the fillet and dry with paper towels. Cut it into pieces of 1.5-2 cm. Beat each piece on both sides with a special hammer. To do this carefully, cover the fillet with cling film or place in a plastic bag. Salt the prepared chicken fillet and sprinkle with black pepper.

2. Take 2 plates. Break the eggs into one, add breadcrumbs into the other. You can use store-bought breadcrumbs, but they will never compare to homemade ones. To make homemade bread, you just need to dry the white bread and grind it in a blender. As you can see, it’s nothing complicated, but the effect will be completely different. Beat the eggs until they form an omelette and dip the beaten chicken fillet in them.

3. Then coat both sides of the chicken chop in breadcrumbs. Repeat the manipulation again. This will make the chops tastier.

4. Heat a frying pan with vegetable oil, reduce the heat slightly. It is better to cook chops in batter and breadcrumbs deep-fried or in a large amount of vegetable oil in a frying pan. So don't feel sorry for him. Place the chops in the pan and fry for 5 minutes on one side and the other. Be careful, the crackers should not burn.

5. The chops will turn out quite fatty.To remedy this situation, let them lie on paper towels, which will absorb excess oil. Then transfer them to a serving platter or individual plates and serve.

Bon appetit!

Very tasty and juicy chicken fillet in batter with sour cream

If you love flavorful battered chicken fillets, then this recipe is for you. In it we marinate the fillet in your favorite spices, and then fry it in batter with sour cream until crispy, leaving the chicken meat tender and juicy.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Chicken fillet – 500 gr.
• Milk – 100 ml.
• Egg – 1 pc.
• Sour cream - 1 tbsp.
• Wheat flour – 100 gr.
• Paprika – 1 tsp.
• Curry – 1 tsp.
• Garlic – 3 cloves
• Ground black pepper - to taste
• Salt - to taste
• Vegetable oil - for frying

Cooking process:

1. Let's start with the chicken fillet. Rinse it and blot it with paper towels to remove excess liquid. If the fillet has film and fat, remove it. Cut into pieces about 1 cm thick. The pieces should be thin enough, since we will not beat them off.

2. Place the chopped fillet pieces into a deep container, sprinkle with paprika, curry, ground black pepper and, of course, salt. Mix the ingredients, distributing the spices over all pieces of meat. Peel the garlic cloves, rinse and cut into pieces. Let's go to the chicken meat. Mix again. Cover the container with a lid or cover with film and leave the chicken to marinate. If you have enough time, you can put it in the refrigerator for at least an hour; at room temperature, 20-30 minutes is enough.

3. Meanwhile, let's prepare the batter. Break the egg into a deep bowl.Shake it with a whisk or fork. Salt, add sour cream and milk. Mix everything thoroughly until smooth. At the end, add flour. It is better if it is sifted. Mix again until smooth. The consistency of the batter should be like liquid sour cream. Such batters provide a crispier crust and allow the vegetable oil to penetrate into the chicken meat being fried, making it less lean. Place the finished batter in the refrigerator for 15-20 minutes.

4. When the batter has cooled, the chicken fillet will just marinate. By this time, put a frying pan on the stove and heat it by pouring vegetable oil. Since the batter is quite liquid, you can dip chicken pieces into it directly over the frying pan and immediately fry. Fry the chicken fillet on each side until golden brown.

5. After removing the finished fillet from the pan, place it on paper towels or thick napkins. This will remove excess vegetable oil from it. These flavorful battered chicken pieces will complement any side dish you prepare.

Bon appetit!

How to cook chicken breast in batter with starch?

Chicken breast in starch batter turns out very crispy. Just brushwood, only made from meat. It goes well with fresh vegetables and is also an interesting hot appetizer. If you need to prepare a hot dish with a side dish, then it is better to study other recipes from our article.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Chicken fillet – 300 gr.
• Egg – 2 pcs.
• Starch - 4 tbsp.
• Sweet paprika - to taste
• Seasoning for chicken - to taste
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the fillet.Dry it with paper towels. Remove everything unnecessary. Take the sharpest knife and cut into the thinnest slices. In this recipe we need to achieve crunch not only from the batter, but also from the meat itself. Beat the chicken fillet until transparent. Do this carefully so as not to tear the pieces. Then sprinkle with salt and black pepper to your liking.

2. Make the batter. Break the eggs into a deep bowl, add starch and spices to taste. Be sure to use turmeric, it will not only help reveal the taste of the dish, but also give it a rich color. Salt and mix all ingredients until smooth. The consistency of the batter should be like liquid sour cream.

3. Heat a frying pan with vegetable oil very high. Dip each piece of chicken fillet into the batter and place in the pan. Fry the chicken fillet on both sides until almost brown.

4. Having removed the finished portion onto a plate, take the second one. Before dipping the next pieces of chicken into the batter, mix it well, because the starch settles to the bottom very quickly. Then do everything by analogy with the first damage.

5. When hot, chicken breasts in batter with starch are especially tasty. Therefore, quickly serve them to the table.

Bon appetit!