Chicken in a batter, cooked in a pan - very quick and great palatability dish. The combination of fried batter and tender hen loved by many, therefore, there are many recipes for creating this delicacy. But, all recipes have similarities not only in cooking technique, but also in ingredients.
Required Ingredients
- Of course, the main ingredient will be hen. Considering that its preparation will be carried out in a pan, it will take vegetable oil . Moreover, you can use not only sunflower, but also olive oil. Butter is not recommended.
- Flour- one of the main ingredients of almost any batter. It plays the role of a thickener and with its help the crust of the batter can turn out to be crispy.
- Another important ingredient is spices. And, the necessary type of seasoning - common salt. If the chicken in batter is cooked without it, the insipidity will not allow you to feel all the charm of the dish.
- Without eggs batter can be dispensed with, but if you ignore this ingredient, the process of creating a dish will be more difficult. Therefore, it is advisable to add an egg to the batter. You can use the yolk or protein separately.
What to fry?
Can be used any part of the chicken. And legs, and wings, and thighs - all this will go well with batter. But in order for the dish to be as juicy and fast as possible, it is better to take thin plates of chicken fillet as a basis. The thinner the piece, the more pleasant it will taste. Do not cut the chicken too thin, it is desirable that the plate be at least half a centimeter thick.
You want to have the right finger products near you. With that crisp exterior, wet juicy meat and the perfect shape for dipping and dipping chicken fingers are winners no matter what happens on the court. Want to score big with your family and friends for your next game?
Cut: You can save yourself a step by buying smoking chickens. The strips should be cut evenly so they all cook at the same speed. Flour: Place enough flour in a shallow baking dish so that you have enough room to toss in a piece of chicken so that it is completely covered in flour. Before you put the chicken strips in the flour, be sure to season it with salt, pepper and a dash or two cayenne peppers so that the pieces are well spun on the inside. Pay attention to each detail completely covered in flour one by one.
Seasonings for chicken in batter
Salt and pepper- a classic combination to improve the taste of many dishes. And chicken in batter is no exception. As for the rest of the seasonings, use whatever you like. The main thing is that they are crumbly. If you don’t know the names of spices well or rarely used them before, be aware that red pepper, marjoram, basil, rosemary and thyme are great with chicken.
Shake off the excess flour of each piece of chicken before dipping into the egg mixture. Before moving on to the next step, make sure the excess egg coating is dripping off so that each piece is evenly coated. Crumbs: Personalize your chicken fingers by choosing the crumb that works for you. Plain breadcrumbs will work nicely, but Japanese panko will add extra crunch. For a southern twist corn flour- great choice; then again matzo, shrimp meal and corn flakes may be your favorite.
The key is to ensure that any crumbs you choose are small and uniform so they can stick to chicken eggs. Coat one piece at a time and line it up on a clean plate to keep the coating from sticky and the pieces together while you prepare to fry.
Chicken batter recipe
There are several variations of this batter. To begin with, it is better to master the classic ones in order to feel all the splendor of taste without specific additives.
For the simplest version of batter you will need more than half a glass of flour, a couple of eggs, half a glass of milk and some spices.
Oil: Pour oil into a large, heavy skillet to cover the bottom. Add the strips to the oils when it first starts smoking, then turn the heat to medium, turning the spatula gently until all sides are evenly browned, adding more oil if necessary to keep the strips toasted rather than burning. Remove to a clean plate or transfer to a foil lining and warm in the oven when making additional batches.
Seasoning: Sure, you've seasoned the flour, but the little kick from the top is champions. Sprinkle in some salt and pepper, toss in fresh chopped herbs like thyme, tarragon, or onion for a great upscale wonder, or heat it up a bit with the addition of chili powder or fajita seasoning.
To begin with, beat the eggs. Next, add everything else and stir very well. If you like green additives, you can make fragrant and juicy green batter. Finely chop a small onion, a bunch of any herbs and a bunch of green onions, send it all to a blender. If not, you can just chop the components very, very finely. To the green mixture, add a glass of flour and milk, spices and a couple of eggs. Mix well.
Mix flour, baking powder and salt together. Whisk the egg and milk until a thick dough is achieved. Dip the pineapple ring into the batter and make sure the ring is well coated. Drain the pineapple on kitchen paper and rinse until needed.
Whisk egg and milk together. Dip the chicken in the plain flour that you've seasoned with salt and pepper. Shake out the excess flour and completely submerge it in the egg wash mixture. Meanwhile heat up large saucepan and a frying pan, sear the breaded chicken over low heat for about 3 minutes on both sides, until golden brown. If desired, you can secure the entire combination with a cocktail stick.
simple and delicious batter – beer. To create it, mix a glass of flour and beer each and add spices to the mixture.
Recipe for chicken in batter in a pan
The technique for preparing this dish is simple and is suitable for all recipes.
Return the dressed chicken to the oven and continue cooking for a few minutes. Serve Maryland chicken with side salad and garlic butter. Product Information Ingredient Declaration Nutritional Information Reviews. Please make sure the food is cooked before the hot piping. These instructions are only guidelines.
Nutritional value - Adult
Portions formed from marinated chicken breast pieces covered with a light crispy dough, pre-cooked. Despite great care to remove all bones, some may remain. Why does he say made with 100% chicken breast when it's 52% chicken breast? Other 48% refer to others delicious ingredients such as cover. For the chicken escalopes, place the chicken breast on a sticky tile and cover with cling film. Using a meat mallet or rolling pin, chug the chicken until it is only 5mm thick. Remove from cling film and season with salt and freshly frozen black pepper. Scatter the flour over the stove, along with salt and freshly ground black pepper, to taste. Place the eggs in a bowl and lightly beat, and spread the breadcrumbs on another plate. Dust each chicken breast into flour, then dip into egg and finally coat each side breadcrumbs. Heat for caper sauce olive oil and oil in a large skillet, then add chicken breasts one at a time and fry until golden brown and fully cooked. Remove with a slice of fish and drain off several layers of kitchen paper. Add the shallots and garlic to the skillet and sauté for one minute. Add gherkins and capers and cook for another minute. Season with salt and black pepper to taste and add parsley. For the zucchini, heat the olive oil and butter in a saucepan and add the zucchini and rosemary. Hold for 3-4 minutes until it turns golden brown and begins to soften. Add tomatoes and cook for two more minutes. Season with salt and freshly ground black pepper to taste. Serve chicken with caper sauce, spooned over and a bunch of courgettes and tomatoes on the side. Repeat with the remaining chicken. . So he always surprises me when someone says they prefer tender chicken breasts.
We serve chicken in batter
It can be served both in a separate large plate, and in combination with various side dishes. Chicken in batter goes well with a variety of fresh and salted vegetables. Potatoes are especially good as a side dish. You can just boil it or make a puree.
Batter for chicken nuggets
Not like a dietary issue, which is misguided anyway, but she doesn't really like skin. Oh, of course, it is boiled in oil. But as long as it's skinless, people seem to be happy. The first two steps will improve any chicken dish you make: start with the chicken at room temperature and remove it in a thin layer. The longer it takes to cook the center, the more likely it is to be tough and dry on the outside.
Chicken fillet in batter "a la fast food"
Knocking does not require any special tools. Start by laying out a long piece of plastic wrap on your counter. Sprinkle it a small amount water so that the chicken slides around instead of tearing. Start with one breast and fold the plastic over so the chicken is covered.
Would be a great decoration fresh herbs. She needs to sprinkle the chicken, even if the greens participated in the creation of the batter. Parsley will do green onion and dill. Chicken on lettuce leaves will look very impressive.
Video recipe for chicken fillet in batter
Start at the thickest part and work your way up. Compare the size of the split breasts with how they looked in the picture above. Place the flour in a dish or shallow bowl large enough to fit the breasts in. Place this dish, and the other with the breast, on the stove next to the pan. Steam the oil small pieces and melt it over low heat.
Place the breasts in the oil, with a small gap between them. Keep an eye on the pan so the oil doesn't start to smoke. If he smokes, remove the pot from the heat until the smoke stops, turn off the heat, and keep moving. These brightly colored tidbits are probably in the vegetable drawer of our refrigerator. Pepper is not only quick and easy to process different recipes, but also has great taste and adds color and flavor to your favorite dish.
Sep 23, 2015 I myself
05 June 2016 4519
Chicken is as in demand in cooking as salt or water, so often we cook something from it. We boil this bird, fry it in the oven, in the sleeve, add it to salads, pies and other dishes. But gradually all this becomes boring and you want something new, unusual, but from this product.
Batter for chicken wings
The apricot originates in Central Asia, probably in northern China, where it was already grown about 1000 years ago. It found its way to Europe in the Middle and Near East, where it is now grown around the Mediterranean. Turkey is currently the main exporter of apricots, while gold yellow fruit from Spain, Morocco or South Africa.
Apricot is considered a stone. The soft thickened middle layer of the fruit node surrounding the stone is edible. This is again covered with a fruit bowl. There is a seed in the apricot stone that is slightly bitter even after marzipan - it is used to produce Amaretto.
Chicken chops in beer or cheese batter are not yet very common recipes, so they can be prepared for a change. In addition, it always helps to preserve the juiciness and softness of the chicken fillet.
Batter is a liquid mass, which is a mechanical mixture of flour, eggs and water. By dipping meat into it and frying it in vegetable oil, you can get a characteristic crispy crust.
This oil is used not only for processing salads and sauces, but also excellent for roasting and baking. You have sunflower oil also in your kitchen, but do you know where this neutral oil comes from and what is the best way to store it? If raw milk kept for a long time, milk fat settles like a thick layer of cream on the surface. This can be done more quickly in dairies today with the help of special milk centrifuges. To adjust the fat content, skimmed milk then mixed with the separated cream until the desired cream fat level is reached.
Chicken in batter in a pan: a simple step-by-step recipe
There are many options for making batter: on mineral water, beer or wine. But classic version that came to us from France is flour, water and an egg.
Components:
- Chicken breast - 550 g;
- Flour - 2 tbsp. l.;
- Egg - 1 pc.;
- Water - 2 tbsp. l.;
- Salt, spices - to taste;
- Unrefined oil - 50 ml.
Calorie content: 168 Kcal / 100 g.
Like milk, the cream is exposed heat treatment to sterilize it and make it more durable. Whipped cream has a fat content of at least 30 percent. Legislated high content fat ensures that it can be beaten well. In general, the more fat, the stronger the foam. Whipped cream is suitable for use in creams and desserts, for cakes, sauces and soups. One serving of 50 ml of whipped cream contains 15 g of fat and about 150 kilocalories.
If the weather doesn't work, you can still cook delicious chicken dish on the stove in the kitchen. You will need a roasting pot, which is a shallow pot with ribs, to recreate the surface of a hot grill. You can find grill grates made from non-stick cookware or cast iron cookware. Boneless, skinless chicken breasts cook quickly and easily in a skillet.
We wash the meat, dry it with a towel and cut it with a fillet knife into layers no more than a couple of centimeters thick, place it in a food bag and beat it with a hammer. Salt the chops, crush with spices and put them together to soak.
Chicken fillet in batter in a slow cooker
Place the pot on the stove and lower the heat to medium. Pinch the pan of olive oil with a brush. Sprinkle the skinless, boneless chicken breasts with salt and pepper, and place the chicken in the pot. Cook the chicken breasts without moving them for about five minutes, until the bottom has brown marks on the grill. Turn the chicken breasts with two tongs and cook the other side for another five minutes.
Use a meat thermometer to check the cookery's cooking. Remove the chicken from the pan when the internal temperature reaches 165 degrees Fahrenheit. Place the cooked chicken on a clean plate and serve with your favorite sauce. Or carve chicken and serve over your favorite salad.
In a small bowl, mix eggs, flour and water. Chop with a fork until a homogeneous mass is obtained. If you feel the consistency is runny, add a little more flour.
Pour into the pan unrefined oil, dip the chicken semi-finished product and fry on each side for three to four minutes.
When pierced with a fork, the meat, ready to eat, should stand out juice, not blood fluid.
Chicken fillet in beer batter in a frying pan
To some it will seem too much - to use alcohol to prepare dishes that children will eat. But believe me, not a drop of alcohol will remain in the chicken schnitzel after heat treatment.
Components:
- Chicken breast - 600 g;
- Sunflower oil - 4 tbsp. l.;
- Egg - 1 pc.;
- Flour - 4 tbsp. l.;
- Beer - 200 ml;
- Salt, pepper - to taste.
Preparation process: 25 minutes.
Calorie content: 172 Kcal / 100 g.
We wash the chicken meat in water, blot the moisture with paper kitchen towels. Cut into portioned pieces 4 × 6 centimeters in size, in the process we remove the film and remove the thoracic cartilages.
We wrap it with food-grade polyethylene so that the schnitzels turn out to be whole, and the splashes do not smear the kitchen, and we beat them off with a wooden mallet. Sprinkle each piece with pepper.
Salt at the very end, after we take it out of the pan. Some chefs claim that adding salt to the meat at the very beginning of cooking, we risk getting dry and tough chops.
Pour light live beer into a bowl, add flour and an egg. Beat with a whisk until the loose component is completely dissolved in the liquid mass.
Beer with a shelf life of more than a week is not suitable for this purpose, since there is no longer a live yeast fungus in it. Dip the chop and fry in a pan until cooked. Salt and put on a flat dish with green leaf lettuce.
Chicken fillet in batter, baked in the oven
If you expect to get a tender, rather than crispy crust on chicken chops, then after frying, bake them in an electric oven, spreading them with homemade mayonnaise or sour cream.
Components:
- Chicken fillet - 450 g;
- Egg - 1 pc.;
- Flour - 5 tbsp. l;
- Water - 3 tbsp. l.;
- Mayonnaise - 100 ml;
- Olive oil - 50 ml;
- Salt, seasonings - to taste.
Preparation process: 65 minutes.
Calorie content: 189 Kcal / 100 g.
Mix together the beaten egg, water and flour. Add salt and seasonings. Can be used instead of flour potato starch or bran. We cut the chicken breast along the fibers so that the pieces are as even as possible. We cut off the torn edges and use for minced meat on another dish.
Heat up the olive oil in a frying pan. chicken pieces beat off by applying physical force. You can leave it like this, but the meat will be a little tougher. Dip in egg-flour batter and fry in a pan until browned.
We lay it out on a baking sheet, draw a grid from above homemade mayonnaise and bake in the oven for ten minutes.
How to cook chicken fillet in cheese batter
Molten hard cheese goes well with chicken and complements its taste. It is on this property that the French cooking of meat is based. A more original solution used in cooking is cheese batter.
Components:
- 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.
grated cheese, homemade sour cream and beat the flour with a fork in a bowl. Wash the meat and let dry. Slowly cut into pieces with a narrow and thin knife chicken fillet. We put a few pieces in a food bag and beat off until the thickness finished semi-finished products will not be two to three millimeters.
Pour vegetable oil into a saucepan, dip, chops in cheese batter and fry until browned.
Serve on a flat dish, beautifully lay out cherry tomatoes and fresh herbs next to it.
If we arrange a "day exotic dishes» so cook which will amaze you with its unusual and unexpected taste.
Puff amazingly tasty pie with chicken and potatoes you need to know how to cook it right. .
Step by Step mushroom meadow”, our photos and tips will help you cook it correctly.
- For the preparation of chicken chops, you must buy exclusively chilled meat. It should be mucus-free, soft pink, not pale white. If you smell the vinegar, don't buy it - the meat has been processed to hide signs of decomposition;
- If during frying the batter falls off the meat, then it is too rare and does not hold its shape. Add more flour to it;
- Fry the chops in a hot skillet. If a drop of water in the oil starts to shoot and bubbles appear, put the semi-finished product. In cold oil, the meat will stick to the bottom and lose a lot of liquid;
- For cheese batter apply hard varieties cheese, they wrap meat well during cooking, unlike soft ones;
- If you intend to get a denser and thicker layer of batter, do not mix its ingredients. Dip the chop twice in succession in the egg and roll in the flour;
- You can diversify the dish: instead of flour, use bran and roll the schnitzels in sesame or flax seeds, or you can make a mix of these grains;
- If you had to use frozen meat, let it thaw on the middle shelves of the refrigerator, and not in the microwave or on the table.
Gastronomic pleasure to you from the prepared dishes!
Bon Appetit!
