Calorie content of chicken breast in batter - Recipe Chicken breast fillet in batter. Calorie, chemical composition and nutritional value. — Old Friend

The simplest batter recipe - classic

Classic technology for preparing chicken batter without additional ingredients or tricks. Simple, fast and very tasty.

Ingredients:

Chicken fillet – 500 g,
Vegetable oil – 1 tablespoon,
Flour - 2 large spoons,
Eggs – 2 pieces,
Milk – 30 ml,
Salt, pepper - to taste.

Preparation:

I start preparing the batter with the fillet. I wash it and cut it into long pieces. Roll in a mixture of pepper and salt.
I beat eggs with milk. Gradually add flour. I stir until I get a creamy mixture. Additionally, I add salt and pepper to the batter.
I put the frying pan on the stove. I heat it up over medium heat. I dip each piece of chicken fillet in the prepared mixture and place it in the frying pan.
Brown the chicken pieces on each side.
Transfer to a plate lined with kitchen napkins. I pat the chicken to remove excess fat.

Video recipe

I serve chicken in batter with herbs and my favorite sauce.

Juicy chicken breast in sour cream batter

Thanks to sour cream, the batter comes out very airy and tender, and the chicken itself is incredibly juicy. Give preference to higher fat sour cream – ideally 20%. You can choose absolutely any spices to your taste. The main condition is to marinate the chicken meat thoroughly so that it is saturated with flavor.

Unlike all previous recipes, here the chicken fillet in batter is not fried in a frying pan, but rather cooked in boiling oil, like French fries. If you have a deep fryer, you can use it. If not, any pan with a sufficient amount of odorless vegetable oil will do - this is a fundamental point.

You will need:

chicken fillet – 1 kg;
vegetable oil – 2-3 tbsp. l.;
salt to taste;
garlic to taste;
ground black pepper to taste;
seasoning to taste.

Cooking stages.

1. Rinse the chicken fillet in water, dry it, remove all excess - fat, film, skin, if any. Cut the meat into long strips. Don't make it too small.

2. Mix salt, pepper and seasoning of your choice. Sprinkle chicken strips with this mixture, add oil, mix everything thoroughly, close the lid and marinate for at least 1 hour.

3. While the chicken meat is infusing, make the batter. Break 3 eggs into a deep plate, add salt and stir quickly with a fork. Then add sour cream and mix everything again.

4. After this, add flour and stir everything again - the dough should be thicker than for pancakes. Let it brew for about a quarter of an hour.

5. Place the chopped chicken fillet in the batter and mix well. Make sure that each piece is completely covered with this mixture.

6. Pour sunflower oil into a saucepan and heat it thoroughly over high heat. Then reduce it to a minimum and send in the required amount of chicken fillet - the oil should cover it. Cook for 3-4 minutes on each side.

7. Repeat with all the meat. Place the finished chicken fillet in batter on a napkin or paper towel, or you can also put it in a colander so that the oil completely drains. Serve hot.

Chicken wing batter like KFC

Ingredients:

Wings – 1.5 kg,
Wheat flour - 10 tablespoons (including 4 large spoons for breading),
Starch - 3 large spoons,
Egg – 1 piece,
Vegetable oil – 1 l,
Water – 200 ml,
Chicken seasoning mixture - 1 tablespoon,
Dry herbs (Provencal, Italian and others) – 1 teaspoon,
Salt – 1 teaspoon,
Ground black pepper - half a small spoon,
Ground red pepper, paprika - to taste.

Preparation:

I clean the chicken wings from any remaining feathers, rinse them and wipe them dry with paper towels.
I cut it into 3 parts. Transfer to a deep bowl.
Add salt and 2 large spoons of water, pepper. Mix thoroughly. I leave it for 1 hour.
I prepare the batter in a separate bowl. I mix starch with flour and add all the spices. I stir. I add additional salt to taste.

Helpful advice. To make the breading less hard, reduce the ratio of starch to flour.

I mix eggs with water. I whisk it gently. Pour into the spice mixture. Constantly stirring, I add new water. The batter for the chicken will not be too thick, with a consistency close to kefir.
I take the wings out of the bowl with salt and pepper and put them in batter. I stir so that every particle is thoroughly soaked.
To obtain a crispy crust, I use dry breading. I prepare it as follows: add a small amount of paprika to the flour (to give it a different color), salt and pepper.
I roll the battered wings in flour. It is better to do it alternately with each particle, not allowing the batter to drain into the plate. I send the wings to the frying pan.
Pour vegetable oil into the pan. I take the container larger and deeper so that the wings float freely. I bring the oil to a boil. I lower it until a light blush forms.

Helpful advice. Cook over high heat in a thick-walled container that holds heat well. Otherwise, the wings cook slowly and absorb a large amount of oil, becoming greasy and tasteless.

I put the finished wings on a plate in batter like at KFC. I wipe it on all sides with napkins, removing excess fat. I put a new portion in the pan.

Helpful advice. Use the oven if, due to the wrong temperature setting, the meat turns out to be raw inside.

Video cooking

Recipe for Chicken Breasts in Crispy Batter:

Take 2 chicken breasts and use a kebab skewer to pierce them lengthwise through, from the film side, at the very top.

Now turn the breast over so that the skewer is on the bottom and cut it across 1 cm wide to the skewer. This will prevent the breast from cutting through. Remove the skewers.

Place the chicken breasts in a bowl and pour TM Kikkoman Teriyaki soy sauce for marinating. Coat it well in the cuts. Prepare three plates: beaten eggs, flour and salt and breadcrumbs with ground pepper and herbes de Provence. Heat the deep frying oil in a tall saucepan on the fire. You can check if the butter is ready by placing a dry skewer in the center of the pan. If it bubbles well around, the oil is hot. Reduce heat, let the oil “calm down” for a few minutes and you can start frying.

Dredge each breast well in flour, this also applies to the cuts. Shake off excess flour.

Then dip well on all sides and in the cuts in beaten eggs.

Then roll in breadcrumbs in the same way. Shake off the excess. Since the breast is wide, cut it in half along its entire length. Also dip the cut areas into all the plates one by one. Take it in the center with a fork, so the slits open, and lower it into the oil.

Carefully lower the prepared breasts into the oil and fry until golden brown, this will take 2-3 minutes. Place on a paper towel

Add chopped parsley to ketchup, mix and serve to the breasts. You can use any other sauce, your favorite. Bon appetit!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6693

How to make beer batter for chicken

Ingredients:

Fillet – 600 g,
Beer – 125 ml,
Egg – 1 piece,
Lemon - half zest
Vegetable oil - for frying,
Salt, pepper, dried tomatoes - to taste.

Preparation:

I cut the chicken fillet into thin strips. Salt and pepper on both sides.
I beat an egg, pour in chilled beer (the type of your choice), salt, pepper and add half the lemon zest. Add spices to taste. I like to use dried tomatoes in my beer batter.
Mix vigorously until smooth and free of lumps.
Pour vegetable oil into a frying pan. I heat up the stove.
I dip the chicken in the liquid mixture. I throw it into the frying pan. Cook until golden brown on one side. Then I turn it over to the other one.
Be sure to remove excess fat with paper towels.

I serve the crispy beer-battered chicken hot along with fresh chopped herbs and ketchup. Bon appetit!

Quick cheese recipe

Cheese batter is suitable for cooked poultry. Microwave the legs or thighs, then dip in batter and fry in a pan. The chicken will be crispy and have an extraordinary taste.

Ingredients:

Cheese – 100 g,
Eggs – 2 pieces,
Flour - 2 large spoons,
Vegetable oil - for frying,
Spices and seasonings - to taste.

Preparation:

I beat the eggs together with flour. I add mayonnaise.
I grate the cheese on a fine grater. Mix with the rest of the ingredients. To speed up the process I use a blender.
I add a small amount of pepper, salt and spices to the finished mixture.

Helpful advice. Salt in moderation, the finished chicken is already salted and peppered.

I put a frying pan with vegetable oil to heat up. I determine the cooking time by the color of the batter. Don't forget to fry on both sides.
Place on a plate previously lined with paper towels. I let the fat absorb. I dip the top with napkins.

How to make crispy batter with starch

Ingredients:

Chicken (loin) – 400 g,
Starch - 4 large spoons,
Flour – 2 tablespoons,
Egg white – 1 piece,
Vegetable oil – 100 ml,
Salt, pepper - to taste.

Preparation:

I cut the chicken fillet into portions no more than 1 cm thick.
I sift the flour in a bowl. I add 4 tablespoons of starch. Mix thoroughly with salt, pepper and other spices (to taste).
Place fillet pieces into the dry mixture.
In a separate bowl, beat the egg white.
I pour it over the chicken. I stir gently but vigorously.
I pour a large amount of oil into the frying pan. I'm warming it up. I lay out the fillet pieces. Fry on 2 sides over medium heat. I don't allow it to burn.

I serve it with a delicate sour cream sauce.

Recipe for Chicken Breasts in Crispy Batter:

Take 2 chicken breasts and use a kebab skewer to pierce them lengthwise through, from the film side, at the very top.

Now turn the breast over so that the skewer is on the bottom and cut it across 1 cm wide to the skewer. This will prevent the breast from cutting through. Remove the skewers.

Dredge each breast well in flour, this also applies to the cuts. Shake off excess flour.

Then dip well on all sides and in the cuts in beaten eggs.

Carefully lower the prepared breasts into the oil and fry until golden brown, this will take 2-3 minutes. Place on a paper towel

Add chopped parsley to ketchup, mix and serve to the breasts. You can use any other sauce, your favorite. Bon appetit!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6693

Sour cream batter for chicken chops

Ingredients:

Chicken fillet (or wings) – 500 g,
Sour cream - 2 large spoons,
Eggs – 2 pieces,
Flour - 4 tablespoons,
Vegetable oil - for frying,
Salt, pepper - to taste.

Preparation:

Wash the chicken thoroughly. I cut into thin slices. If I took fillet, I beat each piece with a kitchen hammer. Sprinkle with pepper and salt. I'll leave it for a while.
I beat the eggs and add sour cream. Salt. Whisk thoroughly until smooth. Gradually add sifted flour until the mixture thickens. The consistency should be sour cream.
I dip the chicken in the batter. I put it in a very hot frying pan with vegetable oil.
Fry for 4 to 7 minutes on each side. Fire - above average. Keep an eye on the frying time. The meat should not remain raw inside.

Many housewives refuse to cook, since quite often the dishes from it turn out to be dry. This point can be easily corrected by frying it in batter. With this preparation, all the juices, thanks to the batter, remain inside, and the dish turns out tender and simply delicious in taste. Chicken breast can be marinated in spices before cooking, or you can simply pound it and fry immediately. We offer several options for cooking chicken breast in batter in a frying pan below.

Chicken breast chops in batter in a frying pan

Ingredients:

chicken fillet – 450 g;
salt - to taste;

For the batter:

chicken eggs – 2 pcs.;
sour cream or - 2 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
salt - to taste.

Preparation

Wash the chicken fillet, dry it and cut it into longitudinal slices. We beat each of them with a kitchen hammer, covering with cling film. Now add a little salt and season with a mixture of ground peppers.

Beat eggs with salt, add sour cream or mayonnaise and mix. By adding flour little by little and stirring, we achieve the consistency of the dough like pancakes. The mass should be homogeneous and not contain flour lumps.

Dip each prepared piece of meat in batter and place in vegetable oil hot in a frying pan. Fry for five to seven minutes on both sides over moderate heat. The rosy, flavorful chops are ready.

Recipe for chicken breast in batter with cheese in a frying pan

Ingredients:

chicken breast fillet – 550 g;
hard spicy cheese – 100 g;
salt - to taste;
ground pepper mixture - to taste;
refined vegetable oil;

For the batter:

chicken eggs – 3 pcs.;
mayonnaise – 3 tbsp. spoons;
wheat flour – 6-8 tbsp. spoon;
salt - to taste.

Preparation

Cut the washed and dried chicken breast fillet into several pieces and beat them with a kitchen hammer. To prevent the meat from splashing and beat it more evenly, cover it with cling film before the beating process.

Beat eggs with salt, add mayonnaise and mix. Add flour and beat until smooth with a whisk or mixer. The consistency of the finished batter should be similar to pancake batter.

We pass the hard cheese through a grater and put it in a bowl.

Salt each chop and sprinkle with ground pepper mixture. Then dip one side into the batter and place it on a frying pan heated with vegetable oil. Sprinkle grated cheese on top and use a spoon to cover the top of the chop with batter so that the cheese is completely covered. When the chop is browned on the bottom, very carefully turn it over to the other side and cook until done.

We recommend trying chicken breast in beer batter. Beer bubbles make the batter tender and airy, the dish looks appetizing, but the taste of beer is not felt at all. How to make beer batter for chicken breast, read below in our recipe.

Chicken breast in beer batter in a frying pan

Ingredients:

chicken breast fillet – 550 g;
salt - to taste;
ground pepper mixture - to taste;
refined vegetable oil;

For the batter:

chicken eggs – 2 pcs.;
beer – 300 ml;
vegetable oil – 35 ml;
wheat flour – 250-300 g;
salt - to taste.

Preparation

Divide the washed and dried chicken breast fillet into pieces approximately one centimeter thick and beat with a kitchen hammer, covering with film. Then add some salt, sprinkle with ground pepper mixture and leave for ten minutes.

Meanwhile, beat the eggs with salt, add beer, vegetable oil, sifted wheat flour and mix until smooth and free of flour lumps.

Pour vegetable oil into the frying pan and heat it thoroughly. Dip each cut piece of meat in batter on both sides and place in a frying pan. Fry until browned and done.

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.

Chicken breast chops in batter in a slow cooker

You can speed up the cooking process by using a kitchen appliance - a multicooker.

Chicken fillet – 350 g;
Sunflower oil (plant) – approximately 50 ml;
Salt, spices - at the discretion of the cook;
Eggs – 1 pc.;
Flour – 3 tbsp. l.;
Sour cream – 2 tbsp. l.;
Butter – 100 g;
Dill - a bunch;
Garlic – 2 cloves.

Mix softened butter with chopped dill and garlic. Place in a food bag and leave to cool. If necessary, defrost the meat and let it dry.

Using a fillet knife, cut into steaks. Add some salt and season. Beat well with a kitchen hammer until thin. Place vegetable oil in the bowl of the device. Activate the baking function.

In a special container, mix flour, sour cream and eggs so that flour lumps do not form. Place a piece of creamy garlic filling in the center of the chop, wrap it up and dip it in egg batter. Fry on both sides with the lid closed for 10 minutes.

Other products can be used as filling: fried mushrooms, cheese or vegetables.

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.

Chicken breast in batter with pineapple and cheese

A more exotic and piquant version of cooking chicken breast in batter - with semi-hard cheese and pineapples.

Flour – 4 tbsp. l.;
Eggs – 2 pcs.;
Chicken fillet – 600 g;
Ground pepper - a pinch;
Khmeli-suneli - a pinch;
Canned pineapples - small jar;
Sunflower oil (vegetable);
Cheese – 150 g;
Salt - to taste;
Sour cream – 150 ml.

Wash and dry the chicken meat. Using a fillet knife, make a cut like a pocket; the filling will be placed there. Drain the juice from the pineapples. Cut into small pieces, mix with sour cream and grated cheese.

In a small bowl, combine the egg, all the spices, salt and flour. Mix well. Place vegetable oil in a saucepan and heat it up.

Carefully stuff the chicken fillet so that the filling does not fall out and the meat does not tear, dip it in batter and fry in a frying pan until done.

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.

Chicken breast for weight loss

Losing weight on chicken fillet is simple and pleasant. You can prepare a lot of hearty and tasty dishes that will not be deposited with fat on the sides. In this case, the daily amount of calories can be reduced to 1100.

Nutritionists have developed several effective chicken diets. Their basis is rapid weight loss without return, benefits for the body, the ability to prepare simple and tasty dishes from chicken fillet.

Some important points:

You can’t eat the skin - it contains a lot of fat, and substances that are used in the rapid raising of poultry - hormones and antibiotics.
Use the healthiest processing methods for preparing dishes.
Prohibition of adding salt. It can be replaced with soy sauce.
Eat at least 5 times a day.

Diet for a week:

Day 1 – boil 150 g of rice and half a kilo of chicken fillet. Divide food into 5 meals, drink coffee and tea without milk or sugar.
Day 2 – 700 g of boiled meat and 500 g of pineapple in syrup.
Days 3 – 4 – 5 – fruit and vegetable. Eat 150 g of cabbage, 5 medium green apples and 2 carrots in any form - whole or in a salad.
Day 6 – 7 – 700 g of boiled fillet and 100 g of lettuce. You can drink 200 g of low-fat kefir at night.

chicken in batter

rich in vitamins and minerals such as: vitamin B2 - 11.6%, vitamin B12 - 11.4%, vitamin PP - 30.9%, calcium - 12.8%, phosphorus - 33.9%

Vitamin B2
is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Vitamin B12
plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Calcium
is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

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Using chicken batter will help avoid dryness in your prepared dishes. A bird in such a “shell” always turns out juicy, soft, tender and surprisingly tasty. The following are the most successful batter recipes, ideal for chicken meat. Among them there is an original beer one and a crispy starchy one.

Ingredients: 1 tbsp. fat sour cream, 2 tbsp. spoons of sifted flour, black pepper, Italian herbs, salt.

Flour is gradually poured into the sour cream. The ingredients must be mixed in such a way that there are not even the smallest lumps in the mass.
The batter is salted to taste, peppered, and flavored with an Italian mixture of herbs.
Pieces of prepared chicken are immersed in the resulting mass, after which they are laid out on a baking sheet and cooked until golden brown.

You can choose any spices for this batter according to your taste.

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.

Secrets of the right batter

At its core, any batter is a mixture of basic components - eggs, liquid and flour, with the addition of various aromatic and flavoring fillers. And with them the choice is simply limitless. It can be any spices, herbs, onions, garlic, green vegetables, mushrooms, nuts, cheese, mashed potatoes, pumpkin, apples, plums, tomatoes, etc.

The batter may taste like:

In addition, the dough can be prepared without yeast or with yeast.

There are also differences in the choice of liquid foundation; there are recipes:

on water - plain, mineral, carbonated;
on milk;
with sour cream, kefir and yogurt;
on mayonnaise;
in broth;
with beer;
on wine;
with juices, fruit drinks;
on alcoholic drinks (vodka, cognac, liqueurs).

The choice of liquid depends on the type of batter. For the unleavened dough, use water; for the salted type, use milk and dairy products, beer, and broth. This is for meat. And for fish it is better to take wine or vodka. Sweet batters are prepared from milk, juices, and wines.

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 need to be dipped first 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.

Battered chicken breast is one of the easiest dishes to make at home for dinner. All the ingredients for it can be easily purchased at any store, and you won’t have to spend extra time and effort on the preparation itself. At the same time, chicken breast can be combined with any side dishes and has all the necessary nutrients for a satisfying and healthy meal.

To cook chicken breast in batter, you need to cut it into portions and beat them well. Each chop is then rubbed with spices. You can use ready-made chicken seasonings or create your own mixture of various peppers, curries, dried herbs, etc.

Immediately before frying in a frying pan, the meat is dipped in a pre-prepared batter. If desired, you can finish cooking the chicken breast in the oven to make the chops even more tender.

The taste of the dish depends almost entirely on the batter chosen. The simplest one is a regular chicken egg and wheat flour. You can also use breadcrumbs, mayonnaise, sour cream, milk, hard or processed cheese, starch, honey, soy sauce, etc. For especially savory dishes, add wine or beer, as well as sesame seeds to the batter.

Chicken chops in batter are served with salads, cereals, potatoes, and pasta. If you wish, you can not use a side dish at all, simply decorating the pieces of meat with fresh herbs. It is best to serve the chicken breast warm. Then the taste of the dish is best revealed.

A very simple batter that will help retain all the juice inside the meat. The result is a very soft treat that literally melts in your mouth. You can use any seasoning, for example something like Maggi. The consistency of the batter should resemble pancake batter or thick sour cream. To do this, you may need to slightly reduce the amount of flour or, on the contrary, increase it. Any mayonnaise will do; you can also use various mayonnaise-based sauces.

Ingredients:

1 chicken breast;
2 tbsp. l. mayonnaise;
1 egg;
3 tbsp. l. flour;
Seasoning for chicken;
Vegetable oil;
Salt pepper.

Cooking method:

Cut the breast into equal pieces and beat each of them on both sides.
Season each chop with salt and pepper.
In a deep bowl, combine the egg and mayonnaise, add spices to taste.
Add flour to the batter and mix everything until completely homogeneous.
Heat vegetable oil in a frying pan.
Dip the chops into the batter, then immediately place them in the frying pan.
Fry chicken breast in batter on both sides until golden brown.

Interesting from the network

Breadcrumbs and an egg make the chicken very juicy and also “decorate” it with a crispy crust. Paprika will make the chops even more interesting in taste, and will also diversify the dish a little in appearance. You can afford such a breast even during a diet, especially if you choose fresh vegetables as a side dish.

Ingredients:

1 kg chicken fillet;
1 cup breadcrumbs;
1 ½ tbsp. l. mayonnaise;
1 egg;
1 tbsp. l. sweet paprika;
2 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Divide the chicken breast into portions.
Beat each piece, salt and pepper on both sides.
Mix egg and mayonnaise in one plate, breadcrumbs and paprika in another.
Pour vegetable oil into a frying pan and heat it up high.
Dip the chops in the batter, then roll in breadcrumbs and paprika on both sides.
Fry chicken breast in batter for 5 minutes on each side.

Tender chicken breast in crispy cheese batter will delight any gourmet. This dish is prepared as simply as regular chops, but its taste changes dramatically. This meat can be fried in a frying pan, but in the oven it will be especially juicy. However, in order for the batter to set well, you will still have to use the frying pan a little. If you immediately put the chops in the oven, you will not get a golden brown crust, and the taste will be slightly spoiled. If desired, you can replace hard cheese with processed cheese.

Ingredients:

300 g chicken fillet;
1 egg;
2 tbsp. l. flour;
3 tbsp. l. sour cream;
30 ml vegetable oil;
100 g hard cheese;
Salt pepper.

Cooking method:

Thinly slice and lightly pound the chicken fillet.
Season each piece of meat to taste.
Place sour cream, egg and flour in a bowl, mix well.
Grate the cheese on a medium grater and pour it into the batter, stir again.
Add your favorite spices, salt and pepper to the batter.
Heat vegetable oil in a frying pan.
Dip the chops in the batter and fry for about 20 seconds on each side.
Transfer the meat to a baking sheet and bake for 10 minutes at 200 degrees.

Now you know how to cook chicken breast in batter according to a recipe with a photo. Bon appetit!

Battered chicken breast is the most popular type of chop. They are very easy to prepare, yet the taste is very delicate, and the dish itself is nourishing and aromatic. Every novice cook definitely needs to know how to cook chicken breast in batter, so you should read the following tips:
To avoid having to wash kitchen surfaces, before beating the chicken fillet, place it in a plastic bag;
The chicken breast is quite tender on its own, so don’t beat the meat too hard. If you overdo it, it will simply tear and lose its shape;
Fresh herbs, which can be finely chopped and placed in batter along with the rest of the ingredients, will help to decorate the dish a little;
It is better to season the meat and batter separately to get a balanced taste of the dish;
Chops in batter can also be additionally breaded with flour or breadcrumbs. To do this, you first need to dip the meat into the batter, then into the breading.

Chicken in batter turns out juicier than when it is usually fried, due to the fact that the batter prevents the juices from escaping.

Ingredients for chicken in batter:

chicken fillet (chicken breast is better), spices - pepper mixture, dried celery root, salt, egg, flour, vegetable oil.

Chicken chop in batter

To prepare this dish for one person you will need:

100 grams of chicken fillet;
15 grams of wheat flour;
1 egg;
10 grams of sunflower oil;
salt and black pepper to taste.

Cut the chicken fillet into small pieces, which are then thoroughly beaten with a hammer. Salt and pepper each piece and place the meat in the refrigerator for half an hour. At this time, prepare the batter. To do this, beat the egg with a whisk and gradually add flour. It is important to obtain a homogeneous mass, since during frying lumps of unmixed flour may not be fried. The next step in preparing the chop is frying. Pour sunflower oil into a hot frying pan. Dip each chop in the batter and place in the pan. Fry on each side until a nice golden color appears. The calorie content of this fried chicken cutlet in batter according to this recipe is 189.7 kilocalories. Quite low calorie content, especially for a tasty diet food. If you are still concerned about the calorie content of a chicken chop, then serve it with fresh vegetables. This way the dish will become even healthier and be better absorbed by the body.

Fillet is chicken breast meat without skin, cartilage and bones. In this part of the carcass, the meat has the lowest fat content and caloric content. The color of fresh fillet is pink, the smell is neutral, without impurities.