To prepare the chicken fillet in batter, it is better to choose a boneless thigh - it is more juicy. But if you wish, you can replace it with breast fillet, in which case the dish will turn out to be drier and more dietetic.
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You will need
-
- • Chicken fillet 800 g;
- • Egg - 2 pcs.;
- • Flour - 3 tbsp.;
- • Sunflower oil;
- • Salt
- pepper.
Instruction manual
1
Prepare the chicken. To do this, rinse it under cool water, let it drain excess moisture and cut into small pieces.
2
Make a batter. To do this, break the eggs, stir the yolks with proteins, pour in the flour with constant stirring, bring to a homogeneous consistency. If lumps have formed during the preparation of batter, leave it for 10 minutes, during which time they will swell. Then rub them with a fork along the edge of the dishes. Mix everything again. You can use a whisk when whipping. The consistency of the batter should be slightly thicker than the pancake dough. If the batter is more liquid, it drains from pieces of fillet in a pan. Add salt and pepper to it.
3
Heat sunflower oil in a pan. Pick up a piece of chicken on a fork, dip it in the cooked batter and quickly put it in a pan. It is preferable to use a large pan so that all the fillets can be cooked at a time.
4
Fry the fillet for 5 minutes over medium heat until golden brown. Then flip all the pieces to the other side, and continue to fry for another 5 minutes. If you used breast fillet, this time will be enough for cooking. Just in case, cut one piece with a knife, look for blood. If you used a thigh filet, turn down the heat, cover the pan with a lid and then lighten the dish for another 10 minutes. Also check readiness with a knife. In this case, the batter will not be crispy, but if you fry without a lid, it may burn.
5
Serve the chicken in a batter with vegetables - boiled cauliflower, stewed zucchini, with sautéed eggplant. Also, the fillet in batter is an excellent appetizer in hot and cold form. Serve it with cheese and mustard sauces.