Chicken fillet in the batter looses its characteristic undesirable dryness, gaining juiciness and softness. Such a dish perfectly complements any garnish, will allow you to saturate without heaviness in the stomach and feed the entire family from young to old or guests without time and without special efforts.
Chicken filet in battered frying pan
Chicken fillet in a batter in a frying pan, the recipe of which may vary depending on the used spice composition and components of the breading mix, is prepared extremely simply and quickly. Variety of meat does not require long marinating and long-term heat treatment, and the whole process will take you no more than forty minutes, which will be unspeakably happy busy housewives.
Chicken fillet in egg batter
The most trivial variation of the food is chicken fillet, fried in egg batter. The flesh of the breast is cut across the fibers with plates not thicker than one centimeter. Many prefer to beat off meat in addition, but you can do without it, just flavoring a slice of salt and pepper mixture.
Ingredients:
- chicken breast - 600 g;
- Eggs selected - 2 pcs .;
- wheat flour - 90-100 g;
- salt, pepper mixture, vegetable oil.
Preparation
- Prepared, promarinovannuyu chicken dipped in a battered salted lezones, spread in hot oil and fry from two sides to a mouth-watering blush.
- Finished chicken fillet in the batter laid on napkins, and after five minutes shifted to a plate and served.
Chops in chicken fillet - recipe
For some, chops are the most favorite dish. In the case of using chicken for their design, the caloric content of the food decreases, it is more easy and faster to prepare. Sticks for chops from chicken fillets make it thick and lush, so that it tightly wraps the meat slices and keeps all the juices inside.
Ingredients:
- breast - 600 g;
- egg - 1 piece;
- mayonnaise - 30 g;
- wheat flour - 60 g;
- baking powder - ΒΌ tsp;
- seasonings, vegetable oil.
Preparation
- Chicken cut into medium-sized pieces, gently beat them, covered with a food film, flavored with spices, salted and left for ten minutes at room conditions.
- In a bowl, mix the egg whipped mass with mayonnaise and loose ingredients, achieving the density of the substance as a thick sour cream.
- Dip the blanks in the resulting mixture and fry in the heated fat.
Chicken fillet in potato batter
The dish can be given a completely different taste notes as spices, and preparing a delicious chlama for chicken fillet. In this case, finely grated pre-cleaned raw potatoes will be used as the basis for the shell of fried products. The main thing is to get rid of the excess moisture of the vegetable puree and then the products will go to fame.
Ingredients:
- breast - 600 g;
- medium-sized potatoes - 4 pcs .;
- an egg of choice - 1 piece;
- mayonnaise - 20 g;
- wheat flour - 60 g;
- spices, vegetable refined oil.
Preparation
- The flesh of the bird is cut into pieces, carefully beat them under the cut of the food film, seasoned with herbs, spices, and salted.
- Potatoes are cleaned, grinded on the smallest grater or grind in a blender and squeeze the juice.
- The remaining hard potato base is combined with egg mass, mayonnaise and loose ingredients, poured and stirred.
- Pour chicken fillet in batter and fry in hot sunflower refined oil.
Chicken fillet in beer batter
Especially piquant is the dish, if fried chicken fillet in beer batter. The latter should be well chilled, and deep fried in front of the red-hot. Due to the difference in temperature, the products will turn out to be ruddy, crispy. Serve them with fervor and heat, complementing your favorite spicy sauce or side dish.
Ingredients:
- breast - 600 g;
- light beer - 250 ml;
- Eggs selected - 2 pcs .;
- mayonnaise - 20 g;
- flour - 250 g;
- curry and pepper - 2 pinches;
- fat for deep-frying.
Preparation
- Breast is cut into small oblong slices, pepper, salt, flavor curry.
- Next, cook for the fillet of chicken on beer. Beer is combined with yolks, two tablespoons of sunflower oil and loose ingredients and beat well.
- Introduce whipped to a thick and thick foam proteins and gently stir.
- Panning the blanks in the flour mass, dipped in the resulting dough and immediately lowered into a hot fryer.
- Finished pieces are removed on napkins and after five minutes served.
Chicken fillet in batter in the oven
Pieces of chicken fillet in batter become the most useful if you cook them in the oven. This manner deprives most of the carcinogens, absorbs less fat, but retains all nutritional properties and increases dietary characteristics. Serve ruddy meat pieces with sauces, vegetable or any other side dish.
Chicken fillet in cheese batter
Particularly tasty is chicken fillet in battered with cheese. Initially, the products are kept for several seconds in a hot deep-frying, sealing all the juices inside, and then placed in a thoroughly heated oven and kept until ready and getting the desired color.
Ingredients:
- breast - 600 g;
- Parmesan - 250 g;
- eggs are selected - 2 pcs .;
- potato starch or corn - 100 g;
- flour - 250 g;
- marjoram, oregano, basil - by pinch;
- salt, fat for deep fat.
Preparation
- Chicken cut into pieces, beat them neatly under the film, season with dried basil, oregano, marjoram, salt, panch in starch, dipped in a whipped egg mixture and fry for thirty seconds in deep-fried.
- Stack the half-finished products on a baking tray, sprinkle with cheese chips and bake for ten minutes in a 220-degree oven.
- If desired, you can put mushroom toast with onion, tomato slices or pineapple and serve for another five to ten minutes.
Chicken fillet in battered in a multivark
Chicken fillet in deep-fried batter can be fried with a multi-device. Advantage of the method in the absence of fatty droplets flying around the kitchen when decorating the products in a frying pan on the stove, as well as in the correct temperature of the deep-frying, supported by the Baking regime. " From the following instructions you will learn how to cook the dessert for chicken fillet and properly decorate the delicious stuff.
Ingredients:
Ingredients:
- breast - 600 g;
- eggs - 2 pieces;
- flour - 250 g;
- Parmesan - 150 g;
- mayonnaise Provencal - 40 g;
- garlic teeth - 2 pieces;
- Curcuma, ground coriander, curry, Italian herbs - a pinch;
- salt, fat for deep fat.
Preparation
- Poultry flesh is cut into portions, flavored with dry aromatic herbs, ground garlic, spices, mayonnaise, podsalivayut, stir and leave for thirty minutes to marinate at room conditions.
- Whisk the eggs with a pinch of salt, parmesan grind on a fine grater and warm vegetable fat in a multicast, setting the device for the function "Baking".
- Meat pieces are breaded in flour mass, immediately lowered into Llezon, dipped in Parmesan shavings and dipped in red-hot fat.
- Once the slices of chicken fillet in the batter are browned on one side, turn them over the other and stand for another five to seven minutes.