How to cook puffed fillet in batter. Battered chicken fillet

As you may have guessed, I will be using chicken breast, also called “white meat” or “chicken fillet,” in my recipes. All these are the names of the meat that is located on both sides of the chicken carcass from the base of the chest.

Recipe for cooking chicken fillet in batter in a Golden Fingers pan

Kitchenware: bowl, cutting board, paper towels, knife, plate or tray, thick-walled saucepan or frying pan with high sides, tongs.

Ingredients

Choosing the right ingredients

In retail outlets, chicken breasts are presented in such a variety: with or without skin, bone-in or fillet (this is the most expensive, but you no longer need to spend time cutting it up - the manufacturer did everything).

Many manufacturers or sellers use various tricks to extend shelf life and improve appearance. They can pump chicken with antibiotics, color the meat, and treat it with chlorine. To purchase a quality product, pay attention to:

Color: the breast should be slightly pink, light yellow fat around the edge is acceptable, blood clots and smudges are unacceptable.
Smell: must be natural chicken. If you smell “chemical”, spicy (spices) or rotten, this breast is not fresh and should not be taken.
Size: chicken breast should not exceed 20 cm in length. Do not take unnaturally large fillets - this can be hazardous to health, since the bird on the farm was fed hormones to make it increase in size or the seller pumped it full of brine to increase weight.

Packaging: it must be intact, without leakage and have a label with information about the manufacturer, packaging date, rules and shelf life. Normally, the breast can be stored for up to 5 days, but if you see a longer period, beware, the product may be treated with preservatives. Be careful: sometimes unscrupulous sellers repackage expired goods in their own packaging or beat the final sales date.
Frozen or chilled: If you choose from these two types, it is better to give preference to chilled breasts. When purchasing frozen breasts, you may purchase expired products and, in addition, thawed meat will be deprived of its pleasant aroma and nutrients.
Storage. Chilled breasts should be stored in a display case at a temperature of 0 to +2 degrees.

Important! Choose chilled, medium-sized breasts with smooth edges and no bruising, blemishes, cuts or muscle tears. The meat should be elastic with dense fibers.

Step-by-step preparation

Break the chicken egg into a bowl.
Pour 100 ml of water into it.
Add salt to taste. Add 150 grams of flour and mix.
You should have a mixture with the consistency of thick sour cream. If it is liquid, then add a little more flour and mix. The simple chicken batter is ready. The same recipe is also suitable for making batter for chicken fillet chops.
Cut the washed and dried fillet into thin long strips, about 6-7 cm long and 1 cm wide.
Salt the chopped fillet, season with paprika and (optional) dry garlic to taste and mix.
Heat 1 liter of any odorless vegetable oil in a thick-walled saucepan or tall frying pan.
Dredge all pieces of chopped meat well in flour and place in a bowl with batter.
Place the battered fillet pieces into the heated oil, after skimming off the excess batter on the edge of the bowl.
Fry in batches of 4-6 pieces and stir with a fork or tongs. Fry the fillet for no more than 6 minutes until lightly golden brown.
Remove goldenfingers to a bowl or plate lined with paper towels to absorb excess oil.
Serve hot with any sauce: cheese, barbecue, sweet and sour or tartar.

If you like deep-fried chicken breasts, try this.

Video recipe for cooking chicken fillet in batter in a frying pan

How to prepare batter for chicken fillet and deep-fry it - watch the video. Even a novice housewife can master this simple recipe for making “Golden Fingers,” and the result will please the whole family, because it’s impossible to refuse such a yummy dish.

Chicken breast in white bread crumbs

Cooking time: 1-1.5 hours.
Number of servings: 5-6.
Kitchen utensils and appliances: knife, cutting board, paper towels, baking sheet, foil, blender or rolling pin, oven.

Ingredients

Step-by-step preparation

Wash chicken fillets (3 pieces) well and dry with paper towels.
Cut it into large strips 5-7 cm long and 2 cm wide. About 1 cm thick.
Add salt, mix well and set aside for 10 minutes to allow the fillet to soak in the salt.
Take white bread or a loaf and cut it into random small pieces.
Place them on a baking sheet and dry for 15 minutes in an oven preheated to 150 degrees. The crackers should be light and not overcooked.
Grind the cooled crackers into fairly coarse crumbs. This can be done using a rolling pin or blender.
Cover a baking sheet with foil.
Pour 150-180 ml of vegetable oil (sunflower or olive) into the crackers until they become moist.
Take chopped pieces of chicken fillet and roll in breadcrumbs.
Press the crackers firmly onto the fillet with your hands and, without shaking them off, place them on a baking sheet lined with foil.
Place the baking sheet in an oven preheated to 150-160 degrees for 20-25 minutes. Don't dry it out. The fillet in breadcrumbs should be juicy and tender.
You can serve it with any sauce and seasonal vegetables.

Video recipe for cooking chicken breast in breadcrumbs

This recipe produces juicy and tender strips of chicken fillet in white breadcrumbs. Watch all the subtleties and nuances of cooking in the video and diversify your menu with this dish.

Defrost frozen chicken meat in the refrigerator or microwave, because at room temperature the taste changes and more useful elements are lost.
Before cooking, chicken fillet must be thoroughly washed and dried.
Chicken meat can be contaminated with salmonella and listeria, which cause serious illnesses, but they die during heat treatment, so it is important that the meat is fried or boiled until fully cooked.

Do you like chicken dishes? Then try to cook something more tender and melting in your mouth. And if you love a lot of spices and herbs and are a fan of Georgian cuisine, then you should cook.

Prepare chicken breasts according to my simple recipes and share your impressions to see if everything worked out for you. Write your opinion in the comments and don’t forget to leave your recipes and wishes.

Chicken is a simple and affordable product from which you can prepare so many 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 holiday and everyday menu.

Chicken fillet in batter is an excellent option for dinner, a picnic snack, and in its original presentation it can also be served as the main dish at a children's or adult party.

A simple but proven recipe for chicken fillet in batter

Any product is easy to spoil, even chicken.

Meat can be tough and inedible if cooked incorrectly.

Imagination and the desire to experiment will tell the cook the right set of ingredients in recipes for preparing delicious chicken fillet in batter.

Everyone probably knows a proven method of cooking fillet that doesn’t take much time. For 2 persons you need to prepare the following ingredients:

2 fresh chicken breasts;
1 egg;
100 gr. flour;
0.5 tsp. salt, ground black pepper;
30 gr. vegetable oil.

If you are a housewife starting your journey in the culinary business, then when preparing this recipe, we advise you to also look at the step-by-step photos so as not to get confused and spoil the food.

Rinse the chicken and dry with a towel.

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

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

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

Fry the meat in a frying pan on both sides until beautifully golden brown.

Place on a napkin to drain excess fat.

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

Video recipe for this dish:

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

Battered fillet 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 tbsp. 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 the batter for the chicken: crack an egg into a deep bowl, pour in milk, sour cream and sprinkle everything with flour. Stir 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 does not need to 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 the batter and fry on each side for 3-4 minutes over low heat, so the cheese crust will not have time to burn, and the meat inside will be cooked and will not be raw.

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

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

Of course, a mixture that does not contain mayonnaise can be called beneficial for the figure, because it is extremely harmful to the waist and hips. But what can you do if this most harmful sauce makes a delicious dish?

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

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

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

It is better not to salt the mixture, since mayonnaise is quite salty; you can add flavor to the batter by adding basil to it. That's it, the batter with mayonnaise for baking chicken fillet is ready.

Preheat the oven to 200 degrees. Grease the parchment with oil. Dip the fillet into the 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 be ready, 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 don’t have time to keep an eye on the pan. You can safely “forget” about this dish for half an hour and start preparing other delicacies that require close attention.

The site's editors work hard to delight you with wonderful recipes. One of these is a recipe for cabbage rolls with rice and minced meat. This dish seems simple only at first glance; in fact, it is fraught with some peculiarities in its preparation.

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

Meat chops are delicious, they are filling and will be a good treat if served with various side dishes or simply with vegetables.

But chicken fillet chops can easily replace sausage, because the meat in them is real, but you still need to look for it in sausages.

And in terms of price, such chops will be cheaper than buying high-quality cervelat.

For 2 servings of chops you will need:

Wash the chicken fillet, dry it and cut it lengthwise into two halves. Two fillets should yield 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 in different directions. Season the chopped pieces with spices, salt and rub with garlic.

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

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

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

When you want to diversify a boring chicken fillet dish, you can add zest 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 be more satisfying, and chopped herbs in combination with an egg will not only make the dish colorful, but also healthy;
By adding potato starch to the batter, you can fry chicken pieces just like they do at the famous McDonald's. The fillet will turn out juicy and lean, you can safely eat it with your hands;
By preparing a spicy fried fillet in a batter of beer, eggs and flour, the hostess will definitely please the male guests;
Mustard in batter will not only highlight the taste of the chicken, but its color will also be richer;
If you have to fry a lot of chops in a frying pan, you need to wash it and change the oil as it darkens and gets dirty. Batter crumbs from previous pieces of meat can burn and give new portions a bitter taste;
After frying, chicken pieces should be placed on a paper napkin so that it absorbs the fat;
If the cook is afraid that the cheese batter may burn and takes the fillet out of the pan earlier than necessary, but the meat is still not cooked, you can finish cooking it in the oven. There, the fillet will definitely not turn into coal.

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

Your attention to the video on how to make the right batter for chicken fillet, and much other useful information:

Pour 3 tbsp into a bowl. l. flour, add 0.5 tsp. salt and pour in 100 ml of light beer in a thin stream, stirring constantly with a fork. If the batter is runny (it should be slightly thicker than pancake batter), add a little more flour. Leave the dough for 30 minutes. Heat vegetable oil in a saucepan

Step-by-step recipe for batter with milk

Take 3 eggs, separate the whites from the yolks. Beat the whites into a thick foam. In a bowl, mix 200 g flour, a pinch of salt and pepper. While stirring, pour in 50 ml of milk, add the yolks and mix well until a homogeneous dough is obtained. Add the whipped whites and mix gently with a spatula.

Batter with starch for chicken chops

Whisk 2 eggs and mix in a bowl with 4 tbsp. cornstarch and a pinch of salt until smooth.

How to properly cook food in batter?

It is best to fry small pieces of chicken breast in batter, cut into slices (as for chicken nuggets) or strips. To make the chicken fillet soft, leave it overnight in soy sauce, milk or kefir. Before dipping the chicken breast pieces into the batter, pat them dry on paper towels.

You can also cook pieces of vegetables, fish or seafood in batter. The size of the products to be cooked in batter should be small, so that during the time they are fried in boiling oil, the batter does not burn, and the product inside has time to cook.

Place fried chicken pieces in batter on paper towels so that excess oil is absorbed into the paper.

Fry the chicken in batter in a large amount of boiling vegetable oil, placing it in a saucepan with heated oil in portions - so that the chicken pieces can be easily turned over and removed with a slotted spoon. Chicken breasts in French.

Photo: fotoimedia / Ingram.

Chicken is a simple and affordable product from which you can prepare so many 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 holiday and everyday menu.

Chicken fillet in batter is an excellent option for dinner, a picnic snack, and in its original presentation it can also be served as the main dish at a children's or adult party.

A simple but proven 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 to cooking airy and soft chicken fillet is batter. It can be added with your favorite spices, herbs, crackers, fresh bread crumbs or cheese.

Imagination and the desire to experiment will tell the cook the right set of ingredients in recipes for preparing delicious chicken fillet in batter.

Rinse the chicken and dry with a towel.

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

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

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

Fry the meat in a frying pan on both sides until beautifully golden brown.

Place on a napkin to drain excess fat.

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

Video recipe for this dish:

Cheese batter - original fillet framing

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

Battered fillet 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 tbsp. l. sunflower oil.

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

Cheese is traditionally grated.

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

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

Oven to the rescue

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

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

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

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

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

Preheat the oven to 200 degrees. Grease the parchment with oil. Dip the fillet into the 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 be ready, and the crust will become a pleasant golden color.

Don’t know what interesting and tasty to cook as a main course for the holiday? Our chefs have prepared a wonderful selection of recipes for you: Not a single guest will leave hungry!

The site's editors work hard to delight 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 its preparation.

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

Chicken chops - a replacement for sausages

Meat chops are delicious, they are filling and will be a good treat if served with various side dishes or simply with vegetables.

But chicken fillet chops can easily replace sausage, because the meat in them is real, but you still need to look for it in sausages.

And in terms of price, such chops will be cheaper than buying high-quality cervelat.

For 2 servings of chops you will need:

Wash the chicken fillet, dry it and cut it lengthwise into two halves. Two fillets should yield 4 approximately identical pieces.

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

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

When you want to diversify a boring chicken fillet dish, you can add zest 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 be more satisfying, and chopped herbs in combination with an egg will not only make the dish colorful, but also healthy;
By adding potato starch to the batter, you can fry chicken pieces just like they do at the famous McDonald's. The fillet will turn out juicy and lean, you can safely eat it with your hands;
By preparing a spicy fried fillet in a batter of beer, eggs and flour, the hostess will definitely please the male guests;
Mustard in batter will not only highlight the taste of the chicken, but its color will also be richer;
If you have to fry a lot of chops in a frying pan, you need to wash it and change the oil as it darkens and gets dirty. Batter crumbs from previous pieces of meat can burn and give new portions a bitter taste;
After frying, chicken pieces should be placed on a paper napkin so that it absorbs the fat;
If the cook is afraid that the cheese batter may burn and takes the fillet out of the pan earlier than necessary, but the meat is still not cooked, you can finish cooking it in the oven. There, the fillet will definitely not turn into coal.

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

Your attention to the video on how to make the right batter for chicken fillet, and much other useful information:

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

Classic chicken breast in batter in a frying pan

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

The fillet is washed, dried and cut into longitudinal slices. Each of them needs to be thoroughly beaten with a special hammer. You must first cover the meat with cling film. This will prevent them from tearing when beating.
Mayonnaise is combined with a beaten mixture of eggs, salt and pepper. Flour is added little by little to the mixture. The result should be a fairly thick batter without lumps.
The prepared pieces are dipped one by one in the resulting mixture and fried in oil until cooked.

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

Simple and quick recipe

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

The washed and dried poultry is cut into long steaks along the grain.
The blanks are placed in cellophane and beaten well with the blunt side of a knife or a special hammer. The fillet is salted. You can sprinkle it with your favorite seasonings.
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 salted.
Pieces of poultry are immersed in the resulting mass.
Next, they are immediately immersed in a frying pan with boiling oil and fried on both sides.

It is advisable to place the slices while still hot on a paper towel to remove excess fat.

How to make batter from crackers?

Ingredients: 5 tablespoons of bread 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.

First of all, use a fork to turn the eggs into a homogeneous mixture, then add salt and beat thoroughly with a whisk or mixer.
Salt and a mixture of ground colored peppers are added to the mixture to taste. Sugar is added immediately. The mass is mixed well.
Sour cream and sifted wheat flour are added to the mixture. The components are stirred until even the slightest lumps disappear.

The finished dough is brushed onto the chicken pieces before frying.

Fillet in cheese batter

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

The washed and dried fillet is cut across the grain into 3-4 pieces each. The preparations are salted and sprinkled with spices to taste.
To make the batter, combine flour, mayonnaise/sour cream, chicken egg, and salt. If mayonnaise is used, you need to remember that it is initially salty and do not overdo it with such an additive.
The last thing to add to the egg mixture is grated cheese. All batter ingredients are mixed well.
The chicken is placed in the cheese mixture so that it completely covers each piece.

Fry the meat over low heat for a couple of minutes on each side. The cheese will melt quickly, so you need to make sure 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 seeds, a pinch of salt, a mixture of colored peppers.

First, the eggs are beaten in a deep bowl. The whites should combine with the yolks into a homogeneous mass.
In a separate flat container, mix sesame and bran. The latter need to be thoroughly crushed with a mortar or crushed using a special blender attachment.
The chicken pieces are thinly sliced and lightly beaten. The meat should be salted and pepper to taste.
Breast slices must first be dipped in the egg mixture, and then rolled in dry sesame seeds with bran.
The pieces are fried in hot oil until golden brown.

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

Chop in beer in a frying pan

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

Beer and cream are mixed in a deep glass container. Table eggs are driven into the mixture one at a time. All ingredients are mixed well. They are seasoned to taste and sprinkled with aromatic herbs.
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.
The batter should sit for a while. Next, you can dip small pieces of pre-beaten chicken into it and fry them in hot oil.
Separately combine flour, lightly beaten eggs, and salt. You can use any dried herbs.
The still warm dough is poured into the flour mixture in a stream. The components are quickly mixed. Let the batter sit for 10-12 minutes.
The fillet is cut into pieces and beaten.

All that remains is to dip the poultry slices in the batter and fry in hot oil.