Chicken fillet in batter in a pan - 8 step-by-step cooking recipes

Classic batter is a batter, dipped in which products are fried in a pan or deep fryer. It is made from flour and eggs, with the addition of a variety of liquids. This article presents recipes for a variety of batter that allow you to reveal and emphasize the taste of chicken fillet.

Juicy chicken chops in batter in a pan

A properly prepared batter can do wonders for chicken fillets. The main thing is to know the correct dosage of the components and the rules for mixing them. It is with these secrets in making batter that you will get acquainted in this recipe.

Cooking time: 45 min.

Cooking time: 30 min.

Servings: 10.

• 
  Initially, you should prepare the batter. To do this, separate the whites from the yolks. Whisk the yolks lightly, add a pinch of salt and pour in the milk. Stir until smooth. Beat the whites separately, the foam will be enough. Combine the mixture of egg yolk with milk and spices and whipped egg white. Mix gently. Gradually add sifted wheat flour to the egg mixture. We need to get the consistency of liquid sour cream from the batter. Put the finished batter in the refrigerator to infuse for at least half an hour. It will become more elastic and uniform. This recipe uses liquid batter. It allows you to achieve a light and crispy crust, but at the same time passes excess fat to the fried product, which is not a disadvantage if the product is dry, like chicken fillet.
• 
  Rinse the chicken breast, separate the fillet from the bones (they can later be used to make chicken broth). Cut the chicken fillet into 10 medium-sized pieces (usually this is the amount you get from two medium-sized chicken fillets).
• 
  Beat each piece of fillet with a special hammer, having previously covered with cling film. After the meat is beaten, blot each chop on both sides with a paper towel, this will help improve the adhesion between the batter and the meat. Then add salt and sprinkle with black pepper.
• 
  Preheat a frying pan, pour vegetable oil into it. Arrange the utensils in the following order: a plate of chops, a container of batter, a frying pan, a plate for fillets fried in batter. This must be done so that the batter does not have time to drain off the chicken chop while you transfer it to the pan. Fry the chops in batter for 3-4 minutes on one side and the other. The batter should turn golden during this time.
• 
  As mentioned above, liquid batter allows a lot of vegetable oil to pass through it. To get rid of the excess, let the fried chops lie on paper napkins.
• 
  Transfer the prepared chops in classic batter onto a platter and serve hot.

Bon Appetit!

How to deliciously fry chicken breasts in flour and eggs batter?

This recipe is very quick and easy. Egg and flour batter does not require settling time, which means it will allow you to fry chicken breast chops in batter as soon as you mix it, which will save you at least half an hour.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Chicken fillet - 500 gr.
• Egg - 2 pcs.
• Wheat flour - 3 tablespoons
• Vegetable oil - for frying
• Salt to taste

Cooking process:

1. Rinse chicken fillet, pat dry with paper towel. Cut off fat if present, remove the film.
2. Cut the prepared fillet into 1.5 cm plates. Beat them with a special hammer. To do this as carefully as possible, place the chicken fillet in a plastic bag before beating and cover with cling film. Season the fillet with a little salt according to your taste.
3. Take care of the batter. To do this, break the eggs into a deep container, salt and add the sifted flour. Stir slowly and gently at first so as not to provoke the formation of lumps. When the mixture begins to approach a homogeneous state, you can stir more intensively. Since no liquid is added to this batter, it turns out to be thick and adheres perfectly to the surface of chicken chops. To determine the "correct" batter you have turned out, dip a fork in it. If it evenly covers the plug and does not shine through, then you did everything right.
4. When the chicken fillet is beaten and the batter is ready, you can start the frying process. To do this, we need a well-heated frying pan with vegetable oil. Chops in egg and flour batter are best fried over medium heat. Dip each piece of fillet in batter and immediately transfer to the pan. Fry on both sides for 3 minutes. During the frying process, the batter should turn golden.
5. Here are the ready-made fluffy and juicy chicken chops. Serve them hot with your favorite side dishes.

Bon Appetit!

Step-by-step recipe for making chicken fillet in cheese batter

Cheese batter combines two qualities that many gourmets love. It provides a crisp crust, complemented by stretching melted cheese. We strongly recommend adding fresh herbs to the cheese batter, which will make its taste bright and rich.

Cooking time: 55 min.

Cooking time: 25 min.

Servings: 8.

Ingredients:

• Chicken fillet - 700 gr.
• Egg - 3 pcs.
• Wheat flour - 2 tablespoons
• Cheese - 50 gr.
• Lemon juice - 1 tablespoon
• Sesame - 1 tablespoon
• Seasoning for chicken - 0.5 tsp
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste
• Dill - to taste
• Parsley to taste

Cooking process:

1. Rinse the chicken fillet in cool water and pat dry with paper towels to remove excess moisture. Trim off fat and remove film if present. Cut the fillet into small slices across the grain.
2. Transfer to a deep container. Add salt, black pepper and chicken spices. Stir until everything is well distributed over the surface of the chicken.
3. Wash the parsley and dill. Cut off the stems and chop finely.
4. In a deep bowl, combine eggs, chopped herbs, black pepper (ground), salt and sesame seeds. Squeeze a tablespoon of juice out of the lemon and send it there. Stir all ingredients until combined.
5. Grate hard or semi-hard cheese. The finer it is grated, the better it will melt in batter when frying. Add to egg mixture and stir. Then add the sifted flour to the batter. Stir until smooth and refrigerate for half an hour. At the same time, cover the container with a lid or cling film so that the batter does not become crusty.
6. Dip pieces of chicken fillet into the cooled batter.
7. Preheat a skillet with vegetable oil and spread the chicken fillet in batter on its surface. Fry on both sides until golden brown.
8. Ready chicken fillet in cheese batter is delicious to eat, both hot with a side dish, and cold with a slice of your favorite bread.

Bon Appetit!

Tender and soft chicken chops in potato batter

If you love such a Belarusian national dish as sorcerers, then be sure to try to cook chicken fillet in potato batter.It turns out to be just as satisfying, while tender and less high in calories.

Cooking time: 45 min.

Cooking time: 45 min.

Servings: 8.

Ingredients:

• Chicken fillet - 700-800 gr.
• Potatoes - 6 pcs.
• Egg - 1 pc.
• Mayonnaise - 2 tablespoons
• Cheese - 100 gr.
• Flour - 1 tablespoon
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the chicken fillet with cool water and pat dry with paper towels to remove excess moisture. Cut off the fat and peel off the film, if present. Cut each fillet into 4 pieces. Beat off the fillet pieces with a special hammer, while covering with cling film or parchment (this will leave the work surface clean).
2. Wash the potatoes, peel them and grate them finely (you can use a food processor or a meat grinder with a vegetable attachment). For the preparation of potato batter, it is better not to use young potatoes, since they are still not starchy enough and will not provide the necessary adhesion. If the potatoes let in a lot of juice when rubbing, then drain it.
3. Then finely grate hard or semi-hard cheese. Send it to the grated potatoes and stir. Add the egg and flour to the potato and cheese mass. Stir. Spices and salt are next in line, and add mayonnaise only at the very end. If the batter turns out to be liquid, then adjust the viscosity with flour.
4. Take a piece of beaten fillet and spread the potato batter over it in an even layer. This only needs to be done on one side.
5. In a well-heated frying pan with vegetable oil, put the chicken chop down with batter. Then cover the chop on top with a thick layer of batter.
6. When the underside is browned, turn the battered chicken over to the other side and fry until tender.
7. Our tender and hearty dish that does not require a side dish is ready.

Bon Appetit!

A quick and easy recipe for chicken fillet in batter with mayonnaise

A very simple and delicious recipe for chicken fillet in batter with mayonnaise, which does not require more investment and labor from you. Chicken fillet, eggs, flour, mayonnaise and spices. Here are all the ingredients you need. Fillet prepared according to this recipe is perfect for a homemade meal.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Chicken breast - 700 gr.
• Egg - 1 pc.
• Mayonnaise - 2 tablespoons
• Flour –3 tbsp.
• Sugar - a pinch
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Wash the chicken breast, dry it, removing excess moisture that we do not need when frying in batter. Separate the chicken from the bones. Remove the skin from it, cut off the fat. Cut the fillet into small pieces (usually four pieces are made from one fillet). Beat off with a special hammer, previously covered with cling film, parchment or simply placing in a plastic bag. This will keep your work surface clean. Then sprinkle with salt and black pepper to your liking.
2. Then go for the batter. To do this, you need to mix the chicken egg, mayonnaise, salt and a pinch of sugar. Pour in the sifted flour last. Mix thoroughly. Check the batter for viscosity. To do this, dip a spoon into it, the batter should remain on its surface in a thin layer and not drain.
3. The mixture should be homogeneous, smooth, and resemble thick sour cream in consistency. Cover the finished batter with a lid or cling film and send it to the refrigerator for half an hour. It is believed that the ideal batter should be exactly cold.
4. Heat a skillet with vegetable oil, reduce heat. Place a plate with batter next to the pan so that the batter does not have time to drain off the chop when carrying it. Dip the chicken fillet in the batter and quickly transfer to the pan. Fry on each side for about 5 minutes until golden brown. Do this with each piece of chicken fillet.
5. Serve hot chicken fillet with garnish and fresh vegetables.

Bon Appetit!

How to fry delicious chicken chops in breadcrumbs?

Chicken chops in batter and bread crumbs have such an appetizing aroma that will not leave indifferent any household or guest at the table. Be sure, even crumbs will be picked up from the plate.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Chicken fillet - 400 gr.
• Egg - 2 pcs.
• Bread crumbs - 150 gr.
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the fillet, pat dry with paper towels. Cut it into pieces of 1.5-2 cm. Beat each piece on both sides with a special hammer. To do this neatly, cover the fillets with cling film or place in a plastic bag. Salt the prepared chicken fillet and sprinkle with black pepper.
2. Take 2 plates. Break eggs into one, pour breadcrumbs into the other. Store-bought bread crumbs can be used, but they will never equal homemade bread crumbs. To cook homemade, you only need to dry white bread and grind in a blender. As you can see, nothing complicated, but the effect will be completely different. Beat the eggs until they are "omelette" and dip the beaten chicken fillet in them.
3. Then roll the chicken chop on both sides in the breadcrumbs. Repeat the manipulation one more time. This will make the chops tastier.
4. Heat a frying pan with vegetable oil, reduce heat slightly. Chops in batter and breadcrumbs are best cooked in deep fat or in a large amount of vegetable oil in a pan. So don't feel sorry for him. Place the chops in a skillet and cook for 5 minutes on one side and the other. Be careful not to burn the crackers.
5. The chops will be quite greasy. To remedy this situation, let them lie on paper towels to absorb the excess oil. Then transfer them to a serving platter or individual plates and serve.

Bon Appetit!

Delicious and juicy chicken fillet in batter with sour cream

If you love fragrant chicken fillets in batter, then this recipe is for you. In it, we marinate the fillets in your favorite spices, and then fry them in batter with sour cream until crisp, leaving the chicken tender and juicy.

Cooking time: 1 h 20 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Chicken fillet - 500 gr.
• Milk - 100 ml.
• Egg - 1 pc.
• Sour cream - 1 tablespoon
• Wheat flour - 100 gr.
• Paprika - 1 tsp
• Curry - 1 tsp
• Garlic - 3 cloves
• Ground black pepper - to taste
• Salt to taste
• Vegetable oil - for frying

Cooking process:

1. Let's start with chicken fillet. Rinse it off and pat it dry with paper towels to remove excess liquid. If fillets with film and fat, then remove them. Cut into pieces about 1 cm thick. The pieces should be thin enough, as we will not beat them off.
2. Put the cut fillet pieces into a deep container, sprinkle with paprika, curry, black pepper and, of course, salt. Mix the ingredients, spreading the spices over all the pieces of meat. Peel the garlic cloves, rinse and cut into pieces. Let's send it to chicken meat. Mix again. Cover the container with a lid or tighten it with foil and leave the chicken to marinate. If you have enough time, you can put it in the refrigerator for at least an hour, at room temperature it will be enough for 20-30 minutes.
3. In the meantime, let's get down to making batter. Break the egg into a deep bowl. Shake it with a whisk or fork. Salt, add sour cream and milk. Mix everything thoroughly until smooth. At the end we introduce flour. It is better if it is sifted. Mix again until smooth. The consistency of the batter should be like liquid sour cream. These batter provide a crispier crust and allow the vegetable oil to penetrate into the fried chicken itself, making it less lean. Send the finished batter to the refrigerator for 15-20 minutes.
4. When the batter has cooled, the chicken fillet is just marinated. By this time, put a frying pan on the stove and heat it by pouring vegetable oil.Since the batter is quite liquid, you can dip chicken pieces in it directly over the pan and send it to fry immediately. Fry the chicken fillet on each side until golden brown.
5. After removing the finished fillet from the pan, put it on paper towels or thick napkins. This will remove excess vegetable oil from it. These fragrant chicken fillet with batter complement any side dish you cook.

Bon Appetit!

How to cook chicken breast in batter with starch?

Chicken breast in starch batter turns out to be very crispy. Straight brushwood, only from meat. It goes well with fresh vegetables and is also an interesting hot snack. If you need to cook a hot dish with a side dish, then it is better to study other recipes from our article.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Chicken fillet - 300 gr.
• Egg - 2 pcs.
• Starch - 4 tablespoons
• Sweet paprika - to taste
• Chicken seasoning - to taste
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the fillets. Pat dry with paper towels. Delete all unnecessary things. Take the sharpest knife and cut into the thinnest plates possible. In this recipe, we need to achieve crunch not only from the batter, but also from the meat itself. Beat the chicken fillet until transparent. Do this carefully so as not to break the pieces. Then sprinkle with salt and black pepper to your liking.
2. Take care of the batter. Break the eggs into a deep bowl, add starch and spices to your taste. Be sure to use turmeric, it will not only help to reveal the taste of the dish, but also give it a rich color. Season with salt and stir until smooth. In consistency, the batter should be like liquid sour cream.
3. Heat the skillet vigorously with vegetable oil. Dip each piece of chicken fillet in batter and place in a skillet. Fry the chicken fillet on both sides until almost brown.
4. After removing the finished serving on a plate, do the second. Before dipping the next pieces of chicken meat in the batter, stir it well, because the starch settles to the bottom very quickly. Then do everything by analogy with the first damage.
5. Hot chicken breasts in batter with starch are especially tasty. Therefore, rather serve them to the table.

Bon Appetit!