Batter is a great invention by chefs and culinary experts to help housewives in the kitchen. The batter, in which slices of fish, meat, poultry, cheese, vegetables and even fruit are dipped, and then fried in oil, perfectly preserves the taste and juiciness of the product, and turns into a crisp. The batter is made very simple, and the products from which it is prepared are always at hand, and if something is not there, then it is quite possible to replace it with another ingredient. For example, flour can be replaced with semolina or breadcrumbs, if there are no eggs at hand, you can do without them at all. You can add beer to the batter instead of water, it will give some pleasant astringency to the taste of the dough. Most importantly, the products cooked in batter are always very tasty and juicy, and of course, it is better to serve them hot, but the cooled ones are a great appetizer.
Chicken fillet in batter will delight guests and children, because if you make a batter from breadcrumbs, you get the real "nuggets", like in McDonald's, loved by children. Chicken fillet is a dietary and very healthy product. It does not cause allergies, it can be given to sick people and very young children. The recipe “Chicken fillet in batter” is easy to prepare, and they eat this dish with great appetite. On the table, it will undoubtedly occupy a special place, because everyone, without exception, will appreciate the golden crust and excellent taste!
Recipe "Chicken fillet in batter"
To prepare a dish according to a traditional recipe, you will need the following ingredients:
- chicken fillet (breast or red meat to choose from) - 500 grams;
- milk - 50 ml;
- chicken egg - 1 piece;
- some vegetable oil (sunflower, olive or any other);
- wheat, corn or other flour;
- spices (salt, pepper) to taste.
First you need to prepare the chicken fillet, it should be absolutely thawed. To start, the fillet must be marinated. By the way, if you marinate it overnight, it will only improve the taste of the finished product. The meat must be washed, dried with paper towels and cut into thin slices. In the same way, chicken wings can be marinated and also fried in batter. Put the sliced fillets in a deep bowl, pour quite a bit, literally a tablespoon, with vegetable oil, salt and sprinkle with black allspice. Put the pickled chicken in the refrigerator overnight or at least a couple of hours.
Now you can cook batter. It is worth noting that the finished batter also needs to stand for a while, the flour should swell (at least about half an hour). In a deep bowl, beat the chicken egg, add spices to taste. The batter should be well salted enough so that the chicken fillet in the batter is not fresh. Milk and a spoonful of vegetable oil are added to the egg (you can take any, olive, corn or sunflower). When a little foam appears, you can add flour. The exact amount of flour cannot be specified, you need to look at the consistency. Adding a little flour, we achieve a state of thick sour cream. You can add breadcrumbs, then the crust will turn out even more crispy.
Pour a large amount of vegetable oil into a deep frying pan and put it on fire. The oil should cover the bottom of the pan by 3-4 cm and heat up well before putting into it to fry the chicken fillet in batter.
We get the pickled fillet and alternately with a fork dip in the batter. Fry the fillet on both sides until golden brown. In time it will take about 5-7 minutes. Spread on paper towels to remove excess oil. Serve fillet on lettuce with various sauces.
If you add 75 ml of beer (only light) to milk batter instead of milk, the batter will have an amazing tart and aromatic taste.
The magnificent taste of chicken fillet in batter, ease of preparation and mouth-watering appearance make this dish desirable on any holiday table.