Chicken fillet is well-deserved popularity, and there are a huge variety of recipes with its participation. One of the simplest among them is tender meat fried in batter.
Chicken fillet in batter: recipe
Chicken fillet batter recipes
There are several options for how you can make chicken batter:
Option one: – 2 eggs; – 2 tbsp. l. mineral water with gases; – 100 g flour; – salt on the tip of a knife; – spices for chicken, which can be used as turmeric, curry, pepper.
It is believed that when using carbonated water as the basis for batter, you can get a more airy taste, which gives oxygen to the dough.
Option two: – 2 eggs; – 100 g of water; – 150 g flour; – 1 clove of garlic, passed through a press; – salt and spices to taste.
Regardless of the option chosen, the products are mixed with each other, while flour should be added in such an amount that the batter does not turn out too liquid, otherwise it will drain. But it is no less bad if the batter comes out too thick: in this case, not a ruddy crust forms on the chicken fillet, but a dense rubbery shell, not very pleasant to the taste. The volume of products for batter is designed for 0,5 kg of chicken fillet.
Instead of mineral water, you can also use beer, the batter on it turns out to be no less tender, and add dried herbs and ground garlic to the spices. They will give the dish a special flavor.
How to cook chicken fillet in batter
To do this, you need to take the chicken fillet and cut it into pieces of the desired size. It should be remembered that the thicker the layer, the longer it will take to fry. If the fillet in its pure form was not at hand, then with the same success it can be cut off from various parts of the chicken, from the breast to the thigh. One medium sternum makes at least 6 full servings of fillets for quick frying.
After the meat is chopped, washed and dried with a napkin, each piece must be dipped in batter on all sides and fried over high heat in a sufficient amount of vegetable oil. The best option is when the oil level reaches the middle of a piece of fillet, then the dish will turn out to be fried almost deep-fried. If you put the chicken fillet in batter in a not too preheated frying pan, then the batter will flow down and form a kind of cake around the meat, and not a golden crust, which fully repeats the shape of the piece.
After the chicken is fried on one side, flip it over and cook without covering the pan with a lid. If you do this, then you can not count on the crispness. The approximate cooking time for not too thick fillet pieces is 10-15 minutes.