Chicken fillet in batter (cheese, beer): recipes with photos step by step

Chicken fillet in batter is one of the options for preparing juicy and delicious chicken breast. Lean chicken meat is juicy, very tasty and tender. And all this thanks to the batter. The batter envelops the meat and thereby prevents the juices from leaking into the pan. That is why, unlike simple pieces of chicken breast fried in a frying pan, chicken fillet in batter turns out juicy and tender.

There are a lot of recipes for chicken fillet in batter. All recipes can be divided into recipes for cooking chicken fillet in batter in a frying pan, in the oven or in the microwave. In addition, they differ in the recipe of the batter itself. I think everyone will agree that in this recipe it is the batter that plays the role of the first violin and how successful it turns out will be reflected in the taste of the finished dish. To fry chicken fillet, prepare a batter with milk, mayonnaise, beer, and mineral water. Recipes for chicken fillet in batter with cheese, breadcrumbs, and starch are also popular.

Today I want to invite you to cook chicken fillet in batter in pieces in a frying pan. I suggest making the batter with sour cream. Thanks to sour cream, the batter turns out fluffy and airy and is no worse than batter prepared with beer or mineral water.

Ingredients:

Chicken fillet - 500 gr.,
Sour cream - 3 tbsp. spoons,
Eggs - 3 pcs.,
Salt and ground black pepper - to taste,
Wheat flour - 2 tbsp. spoons,
Sunflower oil

Chicken fillet in batter - general cooking principles

Wheat flour is mainly used for batter. But there are recipes with starch, oatmeal or oatmeal, and breadcrumbs. Sometimes several different ingredients are mixed, which gives the dough an unusual taste.

Sour cream or mayonnaise.

Sometimes the batter is prepared with beer or mineral water. There are recipes with the addition of spices, herbs, and cheese.

Fillet for frying is cut into pieces, slices or strips. Sometimes he gets beaten off. But they always rub it with spices or at least salt it. Sometimes they are marinated with different sauces. Prepared fillet pieces are dipped in dough and fried. Usually in a frying pan. Vegetable oil or a mixture of fats is used.

Chicken fillet in sour cream batter

The recipe for preparing the simplest and very fast chicken fillet in batter, for which you will need sour cream. Fat content doesn't matter. The dish takes about half an hour to prepare.

4 spoons of sour cream;

Parsley or dill.

1. Take the chicken fillet and cut it into half-centimeter slices. Their size can be any. Beat lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.

2. Whisk two eggs and sour cream. Add half a teaspoon of salt and the recipe flour. Stir.

3. Dip the fillet into the resulting batter and fry in oil. Make the fire medium. Cook the chicken on each side for about five minutes.

4. Done! Serve with side dishes, vegetables, sauces or just bread.

Chicken fillet in batter in a frying pan

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 174.1 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Sprinkle the prepared chicken meat with salt and seasonings, sprinkle with lemon juice and olive oil. Cover the container with pieces of fillet with cling film and leave for half an hour. It will be saturated with seasonings, and lemon juice will make it softer and more tender. To cook chicken fillet in batter in a frying pan, it is permissible to use a ready-made set of herbs sold in the store as spices.

Ingredients:

chicken breast – 400 g;
eggs – 2 pcs.;
wheat flour – 2/3 tbsp.;
mayonnaise – 3 tbsp. l.;
milk – 5 tbsp. l.;
crackers - 2 tbsp. l.;
celery root powder – 1 tsp;
oil - as needed;

Cooking method:

Beat off the prepared pieces of meat.
Beat eggs, pour in milk, mayonnaise and flour.
Stir using a wooden stick for convenience.
Add celery powder, pepper, a little salt.
After dipping into the dough, fry on both sides until crusty.
Serve with sauce and fresh herbs.

Chicken fillet in batter in a frying pan with cheese

Recipe for cheesy chicken fillet in batter, which turns out very golden brown and crispy. For the dough you will need hard cheese. The variety and fat content do not play a special role. The dough also includes mayonnaise, which can be replaced with sour cream if necessary.

Chicken fillet in “Straw” batter with sesame seeds

The recipe for a very interesting sesame chicken fillet in batter in a frying pan. Roasted seeds give it an unusual but very pleasant taste. Another feature of this recipe is the shredding of the chicken. The fillet is fried into strips and you get a lot of it.

1 spoon of sesame;

1. Cut the chicken first into layers and then crosswise. You will get long straws. Their thickness should not exceed half a centimeter. Otherwise, the fillet will take longer to fry.

2. Sprinkle the chicken with seasonings and let it sit for about ten minutes while the dough is prepared.

3. For the batter, beat the eggs with milk, add salt and flour. Stir. Pour flour by eye. The dough should be medium, like for pancakes.

4. Pour sesame seeds into the dough and stir.

5. Heat the oil. Pour it into the frying pan in a thick layer of about a centimeter. The straw does not need to be covered with a lid and it will be deep-fried.

6. Prick a piece of fillet onto a fork, dip it into the dough and place it in a frying pan. This needs to be done very quickly.

7. As soon as the dough is browned on one side, turn the pieces over and fry on the second side. Remove to napkins to remove excess fat.

Crispy chicken in batter in a frying pan

The main feature of cooking chicken in batter according to this recipe is that the tasty meat is hidden under a crispy crust. Cooking chicken is quick, so you always have time to prepare such a dish for an evening movie.

Ingredients:

600 g chicken fillet
130 ml. milk
Salt
3 tbsp. l. vegetable oil
¾ cup flour
2 eggs
Seasoning

Cooking method:

We wash the chicken meat, cut off all excess, and then cut it into pieces.
Salt the chopped fillet and sprinkle with your favorite chicken seasonings.
Now let's prepare the batter. Beat eggs into a bowl, pour milk into them, add salt and flour. Knead the dough from the resulting mass.
Pour oil into a frying pan and set it to heat up.
Dip each piece of chicken into the batter and then place it in the pan.
Fry until golden brown on both sides, then serve the dish with any side dish.

Chicken fillet in batter in a frying pan (on starch)

Starch batter has a different taste from flour variants and has its fans. Can be mixed with half a portion of flour. Potato starch is used, but can also be taken from corn.

120 grams of starch;

Oil and seasonings.

1. Immediately marinate the fillet. Before this, cut the pieces into the required size and lightly beat them. You can simply marinate in spices or add a little soy sauce, sour cream, or maybe a spoonful of mayonnaise. The chicken will be more tender with them.

2. Break the eggs into a bowl and beat well with a whisk. Add a teaspoon of oil and salt. Stir and then pour in water, followed by starch. Add it in small portions and beat in well so that no lumps form. For the same reason, we do not use warm water.

3. Dip the previously marinated fillet into starch batter.

4. Place the chicken in hot oil and fry until done. If the fillet is cut coarsely, you can cover it with a lid for two minutes.

How to fry chicken fillet in beer batter

The beer-based batter gives an excellent crispy crust and retains the juices of the meat well.

Take:

Chicken – 2 fillets.
Light beer – ½ glass.
Egg.
Flour – 7 tablespoons.
Salt, pepper, oil, chicken seasonings.

Preparation:

Divide the chicken fillet into pieces, add salt, sprinkle with pepper, stir, distributing the spices over the meat.
In a separate bowl, combine beer with egg and seasonings. Beat with a fork, add flour. Knead a thick batter.
Dip the poultry pieces into the batter and fry in hot oil until done. Do not skimp on the oil; it should cover the workpieces almost halfway.

Chicken fillet in beer batter

Many housewives are familiar with beer batter, but not all. This dough turns out very airy and tasty. It is suitable for frying not only chicken fillet, but also meat and fish. The beer can be light or dark, but it is important that it is not stale.

1. Cut and beat the chicken with a hammer. Any size of pieces. You can make plates or straws. Sprinkle with spices, you can add a chopped clove of garlic.

2. Beat the egg, add a little salt and add beer. Stir quickly and add flour. The dough is ready! There is no need to let it stand, we start frying right away before the gases evaporate.

3. Dip the chicken into the dough, trying to ensure that it envelops the piece on all sides.

4. Place oil in a hot frying pan and fry on both sides. After the chicken has been turned over, you can cook the product under the lid.

Spicy chicken fillet in batter in a frying pan

The recipe is a very aromatic and spicy dish that men will especially like. For this frying pan battered chicken fillet, you will need ground red pepper and soy sauce.

500 grams of fillet;

20 ml soy sauce;

0.5 tsp. ground pepper;

2 cloves of garlic;

1. Cut the chicken into pieces of any size, but not small. Sprinkle with half the red pepper specified in the recipe. Add soy sauce and mix well with your hands. Let the fillet sit for now.

2. For the batter, beat the egg with a pinch of salt and the rest of the pepper. You can add more to taste. Or add a little black pepper, which has its own flavor. Add milk and flour and mix well with a whisk. For porosity, add a small pinch of soda or the same amount of baking powder for the dough.

3. Dip the pepper-marinated chicken into the spicy batter and fry in the usual way. Brown well on both sides.

Chicken fillet in cheese batter

None of us are born with the innate ability to cook well, but we still have to cook! Therefore, we are always on the lookout for delicious recipes to diversify our daily cutlets with something new, but understandable in taste. For example, hundreds of different dishes can be prepared from chicken fillet. Therefore, do not get hung up on the classics, look for variety - it is not as difficult as it seems. Take, for example, chicken fillet in batter with cheese - in some ways this dish is reminiscent of chicken chops in a frying pan, but still it has its own zest, because here the batter is prepared with the addition of hard cheese, and this is a completely new taste. By the way, this chicken fillet recipe can be considered as a basic one and you can cook beef, pork, turkey, etc. using the same principle.

Chicken fillet in batter with tomatoes

An amazing recipe for chicken fillet in batter in a frying pan, which is cooked with tomato. We choose a juicy, ripe, but dense tomato that can be easily cut into slices.

2 tablespoons of mayonnaise;

1. For this recipe, it is advisable to cut the fillet into large flat cakes, but thin. Then they need to be lightly beaten and sprinkled with a small amount of spices.

2. For the batter, beat mayonnaise and a chicken egg, then add flour and add a little salt. Stir.

3. Immediately cut the tomato into thin slices and place in a bowl. Grate the cheese into another bowl. It is better to use hard cheese.

4. Pour a little and set it to warm up.

5. Dip the chicken tortillas into the batter and place in the pan. Fry on one side, then turn over and immediately place a tomato slice on the fried side. If the area of the fillet allows, then you can place two pieces. Quickly sprinkle with cheese and cover with a lid.

6. Cook the fillet under the lid for three minutes. During this time, the cheese will melt, the tomato will warm up, and the chicken will reach its final readiness.

Chicken fillet in batter in the oven

It turns out that you can cook chicken fillet in batter not only in a frying pan. In the oven, this dish turns out not so greasy and you don’t need to waste time sitting at the stove. The batter is made from sour cream.

70 grams of sour cream;

2 cloves of garlic;

A piece of cream. oils;

400 grams of chicken;

1. Chop the chicken coarsely, pound with a hammer, rub with chopped garlic, salt and pepper. You can use regular chicken seasonings.

2. Beat eggs with sour cream for batter, add salt and flour. The dough should be thick but sticky. If you put a spoon down, it will stand.

3. Pour oil on the baking sheet or lay out a silicone mat.

4. Coat the chicken with the prepared dough and place it on a baking sheet. Spread the batter layer on top with a spoon to make it more even.

5. Place in the oven at 200 degrees and roast for about 25 minutes,

6. Take it out, grease the top with a piece of butter and you're done!

Is there any batter left? We do not throw it away under any circumstances! You can spoon it into the pan and fry the pancakes. Or dip any other product and fry it as well. For example, crab sticks, leftover pieces of fish, any meat and even liver. Zucchini or eggplants turn out delicious in batter.

To ensure that the chicken is cooked well and does not absorb oil, you need to place the product in hot oil. And by no means in large quantities. Otherwise, the temperature of the fat in the pan will drop sharply, and the batter will begin to absorb the oil.

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.

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 fillet in batter

Chicken fillet in batter – pieces of white chicken meat fried in egg batter. Slightly spicy taste goes well with tender chicken meat

Chicken liver with onions Chicken fillet with mushrooms

You can always quickly prepare delicious fried chicken fillet in batter for breakfast. This is a fairly simple way to cook chicken fillet, and it is almost impossible to spoil the dish. It is enough to defrost the fillet in advance, and all other ingredients, as a rule, are in any refrigerator.

The main function of batter is to create a crust around the product being fried. This crust retains all the juices in meat, fish, and poultry, and the fried product will be very juicy, which has a beneficial effect on preserving the taste. Dipping food into batter is a very convenient way to prepare battered chicken, especially if you are not a big fan of white chicken meat.

Liquid dough, batter - in the simplest case, it is a mixture of flour and eggs, diluted to the required thickness with milk, cream or other liquid, such as wine. Sometimes, to give the batter a certain taste and consistency, yeast and soda are added to the mixture, and beer is used as a liquid. Fish in batter, by the way, is very tasty if the batter is prepared with wine or beer, or for fried fish in dough.

The main indicator by which batter is evaluated is its viscosity and consistency. The thickness of the crust that forms during frying depends on this. A liquid batter that flows easily from the product will create a thin crust, while a thick batter will create a thick crust. By the way, thick batter is perfect for the method of preparing breaded bell peppers - ingots byurek.

Most often, the batter is made unleavened, but spices and herbs are added to it. To remove the taste, you can add a little aromatic alcohol to the batter. In addition, the batter can also be sweet, salty, spicy, etc. It all depends on the taste and what product will be fried.

Battered chicken fillet is lightly pounded white chicken fried in a dough crust. The composition of the batter for the dish is more of a personal preference than a recommendation. By and large, given that the taste of the dough crust determines the taste of the dish as a whole, all the spices and batter ingredients create that excellent taste that you love. Preparing breakfast takes less than 30 minutes. And breakfast will be hearty and tasty.

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.

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.

Cheese batter for chicken

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 168.5 kcal/100 g.
Purpose: for breakfast, snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Cheese batter for chicken makes the meat taste good and juicy. Add fresh onion greens if desired. You need to fry in small portions: immerse the fillet pieces in well-heated oil. There should be enough of it so that the finished cheese part can cover the meat completely. Turn the pieces over in time to prevent the crust from burning.

Omez - what it is used for, instructions and reviews
Ninth month of pregnancy
How to make paste from flour

Ingredients:

breast - half a kilo;
hard cheese – 100 g;
egg – 1 piece;
sour cream – 3 tbsp. l.;
wheat flour – 2 tbsp. l.;
spices - a pinch;
basil - a pinch;
vegetable oil.

Cooking method:

Wash the fillet pieces and dry them on a sheet of paper towel.
Beat the egg with a whisk or fork.
Pour sour cream into eggs and stir.
Add salt, pepper, basil to taste, mix with flour and other ingredients.
Grate the cheese on a fine grater and combine it with the rest of the ingredients.
Fry the chicken pieces in the batter until cooked through.

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.

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.

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

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.

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.

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:

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.

:

To begin with, you need to prepare the chicken fillet: cut it - some like it finely, some coarsely, season it with spices, not only the listed mixture of peppers and celery root will do, you can use any of your favorite spices for chicken. Lightly salt the fillet, sprinkle with vegetable oil and let stand for at least half an hour, covering with film or foil.

Prepare the chicken batter: beat the egg, add a little salt, add about 1 tablespoon of flour per 1 egg, a pinch of salt, mix everything well. The consistency of the batter should be approximately the thickness of sour cream. This is a classic batter recipe; by adding cream, mustard or pepper, we get different flavor options.

Dip the chicken pieces into the batter. Sometimes you simply dip the chicken pieces first in a beaten egg, then in flour. You can also dip it in ground fried crackers, it will have a nice crunch, or even without batter - in an egg and then in crackers.

and place in a well-heated frying pan with vegetable oil. It is advisable to take a thick-walled, cast-iron frying pan, do not cover it with a lid, or, at most, use a splash guard.

When the chicken fillet turns white, turn the pieces over. The battered chicken is ready, place it on lettuce leaves or add a vegetable side dish.

Another delicious batter for chicken is an egg, heavy cream, flour, a little vegetable oil, mustard and salt to taste, mix until the consistency of thick sour cream. Leave the fillet directly in the batter to marinate for half an hour or an hour and then you can fry it.

And the batter for mayonnaise lovers - add grated cheese, garlic and flour to the mayonnaise until the desired consistency, the batter is ready.

Beer batter - one egg, 3 tablespoons of flour, chicken seasonings and beer - until the consistency of sour cream.

You can add finely chopped greens to any batter. So and so delicious!

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:
should 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 between 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 fillet - 300 gr.
Chicken eggs 1-2 pcs.
Breadcrumbs for breading.
Salt,
Pepper to taste.
Vegetable oil for frying.

Chicken fillet in egg and milk batter

To prepare you will need:

Chicken fillet – 0.5 kg,
Chicken eggs - 2 pieces,
Milk – 5 tbsp. spoons,
Sour cream – 1 tbsp. spoon,
Wheat flour – 5 – 6 tbsp. spoons,
Vegetable oil (refined) for frying.

Proper preparation of chicken fillet in milk batter

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

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

Dip each piece into the batter and then place it in boiling vegetable oil.

Fry on both sides until beautiful golden brown.

Recipe No. 3

Chicken fillet in cheese batter with sour cream

Meat in batter with the addition of cheese will turn out piquant, with an interesting flavor note. If you haven’t tried it, I recommend it, the cooking technology is in front of you.

Ingredients:

Chicken meat – 300 gr.
Egg.
Cheese – 60 gr.
Fat sour cream - a tablespoon.
Mayonnaise - the same amount.
Flour – 1-2 spoons.
Oil, salt, pepper.

How to do:

Divide the breast meat into pieces and season with spices.
Beat the egg separately. Then add sour cream, mayonnaise, and add a little salt. Beat again with a mixer.
Finely grate the cheese using a grater with the smallest meshes. Stir into the dough.
Pour in the flour product and stir the mixture one last time.
Fry the chicken, dipping each piece in the batter. The golden crust will tell you when the meat is ready.

Chicken fillet in batter “a la fast food”

chicken recipe in mineral water and starch batter

Many of us have tried fast food at least once in our lives, and this is where you can buy flavorful fillets in a crispy and flavorful crust. But we cannot be completely sure of the quality and usefulness of the ingredients. That’s why we’ll tell you about preparing chicken fillet like in fast food, only here only natural ingredients will be used, and you can please even children with this delicacy.

To prepare, you will need to prepare the following ingredients:

Wheat flour – 2 tbsp. spoons,
Potato starch - 1 tbsp. spoon,
Dry dill - 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 any shape (preferably into thin strips).

Then prepare the batter. To do this, peel the garlic cloves and pass them through a garlic press. Add dry dill, marjoram, tarragon and thyme, and 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.

Dip the chicken fillet into the resulting batter and cover with a lid and leave for 40–50 minutes in a cool place.

Then pour vegetable oil into a deep frying pan or frying pan and heat it. Take the chicken fillet out of the batter, roll it in sifted flour and drop it into boiling vegetable oil. Fry the meat on both sides until beautifully golden brown.

Place the finished battered meat on a napkin to absorb excess oil.

Recipe No. 4

Chicken fillet in onion-green batter

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

To prepare you will need the following ingredients:

Chicken fillet – 700 grams,
Lemon – 1 piece,
Salt and ground black pepper to taste,
Eggs – 2 pieces,
Mineral water – 1 glass,
Wheat flour - 1 cup,
Onion – 1 piece,
Fresh dill and parsley, 0.5 bunches each.

Cooking chicken fillet in onion-green batter

Wash and dry the chicken fillet, then cut into thin slices (if desired, each slice can be beaten with a hammer). Salt and pepper the meat. Then squeeze the juice out of 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, put pre-washed and finely chopped greens and onions into a deep cup, which must first be ground in a blender to a pulp. Break the eggs into the resulting mass and beat thoroughly with a fork. Add water and flour (leave 8 - 9 tablespoons for breading). Mix everything thoroughly.

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

Recipe No. 5

Chicken fillet in beer batter

Chicken fillet – 0.5 kg,
Vegetable oil (odorless) for frying,
Egg – 1 piece,
Beer – ¾ glass,
Wheat flour - 1 cup,
Salt – 1 teaspoon,
Ground black pepper to taste.

Proper preparation of chicken fillet in beer batter

Cut the chicken fillet into thin plates or strips. Add a little salt and pepper and leave for 15 minutes.

Now let's prepare. To do this, beat the egg thoroughly with a fork, add beer and mix again. The batter will be more airy if you beat the whites separately.

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

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

Recipe No. 6

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

How to cook chicken fillet in batter - secrets

Before breading, the pieces must be dried.
When frying, the batter absorbs a lot of oil. If you want to reduce calorie content, after frying, place the fillet briefly on a paper napkin. It will easily absorb oil.
To make chicken meat tastier, experienced chefs soak it in milk or any fermented milk product for about an hour. Add a lot of seasonings and spices and marinate the workpiece. These are peppers in various forms, adjika, basil, hops-suneli, marjoram.
The batter can also be varied. Add sour cream, beer, cheese shavings, garlic, mayonnaise sauce. It is allowed to add dried herbs - dill, basil, parsley.

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.

How to cook chicken fillet in cheese batter

Melted hard cheese goes well with chicken and complements its taste. French cooking of meat is based on this property. A more original solution used in cooking is cheese batter.

Chicken meat – 700 g;
Cheese – 150 g;
Sour cream – 5 tbsp. l.;
Flour – 4 tbsp. l.;
Salt - to taste;
Vegetable oil – 6 tbsp. l.

Cooking process: 40 minutes.

Calorie content: 153 Kcal/100 g.

Beat grated cheese, homemade sour cream and flour with a fork in a bowl. Wash the meat and let it dry. Using a narrow and thin knife, slowly cut the chicken fillet into pieces. We put several pieces in a food bag and beat until the thickness of the finished semi-finished products is two to three millimeters.

Pour vegetable oil into a saucepan, dip the chops in cheese batter and fry until brownish.

Serve on a flat dish, beautifully arrange cherry tomatoes and fresh herbs next to it.

If you are planning a “day of exotic dishes,” then prepare a banana pie in a slow cooker recipe that will amaze you with its unusual and unexpected taste.

An amazingly delicious layered pie with chicken and potatoes you need to know how to cook correctly. Read the recipe.

A step-by-step recipe for the Mushroom Glade salad, our photos and tips will help you prepare it correctly.