Batter for mayonnaise chops. In batter, chicken fillet. Chicken fillet in batter in the oven

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.

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.

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 the classic version that came to us from France is flour, water and an egg.

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.

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 unrefined oil into the pan, 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. We cut into portioned pieces 4 × 6 centimeters in size, in the process we remove the film and remove the pectoral cartilage.

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 spread on a flat dish with a green leaf of 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. Instead of flour, you can use 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. We beat off the chicken pieces, applying physical strength. 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 of homemade mayonnaise on top and bake in an electric 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.

Whip grated cheese, homemade sour cream and flour with a fork in a bowl. Wash the meat and let dry. Slowly cut the chicken fillet into pieces with a narrow and thin knife. We put several pieces in a food bag and beat off until the thickness of the finished semi-finished products is 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 you are already arranging a “day of exotic dishes”, then prepare one that will amaze you with its unusual and unexpected taste.

Puff amazingly delicious 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.

1. 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;
2. 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;
3. 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;
4. For cheese batter, use hard cheeses, they wrap the meat well during cooking, unlike soft ones;
5. 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;
6. 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;
7. 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!

Cooking batter for chicken is a simple matter, but very useful. After all, meat fried in a shell of dough turns out to be surprisingly juicy and tasty, preserving the aromas of spices. can be cooked in several ways, the easiest of which is to mix flour, water, egg and spices. But there are also more savory recipes when milk, sour cream, mayonnaise and other ingredients are added.

The recipe, the photo and some of the nuances of cooking which are given below, is usually fried in vegetable oil until half cooked, and then baked in the oven with various sauces. You can, of course, just deep-fry meat covered with batter, but then the dish will turn out to be more fatty and harmful.

chicken chops

To prepare them, you should take a breast, 2-3 eggs, salt, spices, 2 tablespoons of mayonnaise, 4 tablespoons of flour without a slide and vegetable oil for frying. First you need to cut the meat lengthwise and beat off a little. Then it is salted and sprinkled with spices on both sides. The chicken batter is prepared in this way: the eggs are beaten with mayonnaise, salted, the sifted flour is poured out and the batter is kneaded.

Chops are dipped in batter and fried in hot oil on both sides. To get more after dipping in the dough, you can roll the meat in breadcrumbs.

Chicken in batter with onions

This appetizing and very tasty dish can be prepared from fillets or other parts of the bird that are at hand. Separately, they make batter for chicken, adding chopped greens to it, as well as a kind of onion sauce, which is served separately or poured over ready-made pieces.

For a pound of chicken, you should take 100 g of milk and flour, a little salt, pepper and other spices, as well as a bunch of greens. You will also need 600 g of onions, a tablespoon of sugar and 2 tablespoons of apple cider vinegar, vegetable oil.

Chicken batter is prepared by mixing eggs with milk, salt, pepper and adding flour. Then chopped greens are poured into it and mixed. Onions are peeled, cut into thin half rings and fried in a pan. When it is almost ready, you can salt it, add sugar, reduce the heat and hold it on the stove for a little more. When the mass looks like jam, vinegar is poured into it, stirred and removed from heat. This can be used as an additive to any meat. It is served separately. You can put it on top of the finished dish.

Chicken pieces, pre-salted and sprinkled with spices, are dipped in batter and fried in oil on all sides until cooked. Serve with a vegetable side dish or mashed potatoes. This is savory dish will delight households and guests with its exquisite and delicate taste.

Preparation of soft batter

To make the meat seem more airy and tender, it is recommended to add a little beer to the dough. But there is another way to cook air batter. For him, take half a glass of milk, 2 eggs, salt and 4 tablespoons of flour. The yolks are beaten separately with milk and flour is added to them. And the proteins, after salting, are brought to a state of stable foam, after which both masses are carefully combined.

Chicken fillet is made mainly from chicken breasts. This meat is the most even in structure, dietary and tasty. With the use of batter, the properties of this meat only improve. The batter, in which the fillet is dipped before frying, forms a golden crust on the product and gives the meat juiciness and tenderness when frying. Chicken fillet in batter is fried evenly, practically avoiding the "undercooking" of individual parts or layers of meat, which sometimes happens with other parts of the chicken carcass. In batter, you can fry any parts of a chicken carcass - wings, fillets, thighs, etc. The spices and seasonings added to it enrich the taste of the batter and, accordingly, the whole dish.

Chicken fillet for frying is cut into pieces, it can be plates or straws. Some cooks beat him off. Chicken fillet in batter turns out to be especially tender. The fillet is always rubbed with spices or marinated in different sauces. They cook chicken fillet in batter in a pan or chicken fillet in batter in the oven, two options are obtained that are different in juiciness and the presence of a crispy crust. However, both options are suitable if you want to cook juicy chicken fillet in batter or tender chicken fillet in batter. These qualities can be enhanced by using cheese in cooking. Chicken fillet in batter with cheese is a very spicy and original dish. If you do not add cheese to the meat itself, then you can cook chicken fillet in cheese batter, which is also a very interesting option. This batter is also suitable for chicken fillet chops.

It is worth noting that in batter you can cook not only raw, but also pre-boiled chicken. The cooking time for this dish will be slightly reduced. It will take no more than 20 minutes, which is difficult to achieve with other cooking methods. Such it is “high-speed”, chicken fillet in batter, you can easily find the recipe on the site. Using our tips, you will quickly cook the chicken fillet you like in batter, also study and remember photos of such dishes. A good helper in cooking chicken fillet in batter is a recipe with a photo.

If unexpected guests come to you, and there is a little of this product in the refrigerator, you will not be lost with battered chicken fillet. Despite its apparent simplicity, such a dish will wonderfully decorate any festive table with its presence.

It remains only to figure out how to cook batter for chicken fillet and how to fry it later. To do this, check out our tips:

For batter, as a rule, wheat flour is used. But it can be replaced with starch, breadcrumbs, oatmeal, oatmeal. An unusual taste of batter will give the use of different components in the mixture;

Raw pieces of meat can be dipped in batter several times, you get a thicker layer of dough, which many people like;

To get a thinner layer of batter, use not plain, but distilled or mineral water;

Before frying, the oil in the pan needs to be warmed up well, and the product should be rid of excess moisture;

The remaining batter can be used to fry other foods or make pancakes;

If you put a large batch of food in the pan, the oil temperature will drop sharply, the product will begin to absorb oil and the frying will be of poor quality;

The fillet will turn out tastier if you put a small piece of butter in vegetable oil;

The fillet will fry better and become even more beautiful, golden, if you add a little sugar to the batter, literally on the tip of a knife.

Mayonnaise batter recipes for frying fish, chicken or pork chops. It turns out fluffy, fragrant and very tasty!

The right batter is actually the key to a delicious dish and high-quality frying of fish. Many housewives dip the fish in flour, and then in the egg. It can be delicious, but the egg usually drips off the fish and basically the batter stays on one side during frying.

According to this recipe, the batter for fish comes out thick and keeps well on each piece during frying. This happens by adding flour to the egg. It gives a good consistency and a beautiful golden crust to each finished slice.

Mayonnaise is responsible for ensuring that the batter does not turn out tough. It gives a soft tender texture and a sharp taste. Mayonnaise in batter can be replaced with sour cream, but then the taste of batter will be sweetish.

When you want to get a more crispy batter, you can add three tablespoons of beer or mineral water to it.

Delicious batter for fish is one of the most important moments in the preparation of fried fish.

• chicken egg - 1 pc.
• mayonnaise - 1 tbsp.
• wheat flour - 1 tbsp
• salt - 0.5 tsp
• spices - 1 tsp

For batter, you need to pick up a deep bowl so that it is convenient to lower the fish into it. We drive an egg into the bowl.

Add mayonnaise to the egg.

Now pour the flour into the batter.

Add spices and salt.

Beat the batter well with a mixer or blender, then it will be tender and very tasty. It remains to put it into the case for frying fish. Bon appetit!

Recipe 2, step by step: batter with mayonnaise for fish

The recipe allows you to cook from ingredients that are always available in the refrigerator. Before dipping the main ingredient into the liquid mixture, rub it with salt and lemon, and choose any dried herbs as spices. The amount of ready-made batter is designed for 400 grams of fish.

• egg;
• flour - 75 gr.;
• mayonnaise "Classic" - 50 gr.;
• seasonings, pepper and salt.

Lightly beat the egg.

Continue whisking to add mayonnaise.

Add seasonings, pepper and salt.

Add flour in batches and stir until lumps disappear.

Recipe 3: batter with mayonnaise for chicken chops

Thanks to the batter, which includes sour cream or mayonnaise, the chops are especially tender, soft and juicy. See for yourself by trying out the recipe!

• sour cream (or mayonnaise) - 2 tbsp. spoons;
• flour - 4 tbsp. spoons;
• eggs - 2 pcs.;
• salt - pinch

We combine the eggs with sour cream (or mayonnaise), throw a pinch of salt. We combine the components with a whisk into a single mass.

Next, add the flour, stir thoroughly until all lumps are dissolved. The consistency of batter for chicken chops should resemble liquid sour cream. You can add a little more flour if needed. Also, if desired, you can diversify the composition of the batter with chopped herbs, chopped garlic or spices / seasonings to taste.

Recipe 4: batter for cauliflower or Brussels sprouts

Brussels sprouts in mayonnaise batter are delicious. This is a great snack. Just add your favorite sauce to it and enjoy. Very easy to prepare and ideal for a large company.

• Wheat flour 3 tablespoons
• Potato starch ½ tablespoon
• Eggs 2 pieces
• Natural yogurt 1 tablespoon
• Mayonnaise 1 tablespoon
• Salt to taste
• Pepper to taste
• Baking powder for dough ½ teaspoon

Take a tall bowl so that you can beat everything in it with a mixer without splashing everything around. In this bowl, load all the ingredients necessary for making the batter and beat them.

You should get a homogeneous mass. Liquid but thick enough to float on a spoon.

Heat oil in a frying pan. Pour a handful of boiled Brussels sprouts into the batter, then scoop out the completely battered buds with a fork and dip them into the oil. Fry cabbage until golden brown. Catch with a slotted spoon so as not to take more oil.
Pat the Brussels sprouts dry with paper towels after roasting.

Recipe 5: fragrant batter with mayonnaise and cheese

The batter according to this recipe is very tender, soft and airy, which is suitable for cooking any fish, but it is best suited for slightly dry fish.

• Eggs - 3 pcs
• flour - 0.5 cups
• mayonnaise - 3 tbsp. l
• hard cheese - 70 gr
• water - if necessary
• salt and spices - optional.

We drive eggs into a bowl and add mayonnaise, beat them well with a mixer or whisk until smooth.

We rub hard cheese on a fine grater and combine with the egg-mayonnaise mixture.

If desired, add salt, spices and, if necessary, add water to make a mass similar to store-bought sour cream.

Mayonnaise batter turns out to be quite dense, and well-done - has a golden brown color. A mixture of starch and flour makes the dough crispier, while baking powder adds extra volume. Add your favorite spices as desired.

• potato starch -60 g;
• flour - 80 g;
• baking powder - 5 g;
• mayonnaise - 60 g;
• whey or yogurt - 100 ml;
• 1 chicken egg;
• salt, optional - any spices.

In a deep bowl, mix the sifted flour, baking powder and starch. Add salt and spices. In a glass, combine the egg, mayonnaise and whey, beat thoroughly with a fork. Make a deep funnel in the flour and pour the contents of the glass into it. Mix the dough well so that there are no lumps, and proceed to fry the fish.

A batter is a “coat” on a dough product.

It retains juiciness, gives a ruddy crust and is very tasty in itself.

In batter, you can cook anything.

And meat, and fish, and vegetables, but chicken fillet is especially successful.

Battered Chicken Fillet - General Cooking Principles

Basically, wheat flour is used for batter. But there are recipes with starch, oatmeal or oatmeal, with breadcrumbs. Sometimes several different ingredients are mixed, which gives the dough an unusual taste.

What else is added:

Sour cream or mayonnaise.

Sometimes batter is prepared with beer or mineral water. There are recipes with the addition of spices, herbs, cheese.

The fillet for frying is cut into slices, plates or straws. Sometimes he is beaten off. But always rubbed with spices or at least salted. Sometimes pickled with different sauces. Prepared fillet pieces are dipped into the dough and fried. Usually in a frying pan. Oil is used vegetable or a mixture of fats.

Chicken fillet in sour cream batter

The recipe for the simplest and very quick chicken fillet in batter, for which you need sour cream. Fatness doesn't matter. The dish is ready for about half an hour.

Ingredients

Fillet 0.5 kg;

4 spoons of sour cream;

5 tablespoons of flour;

Parsley or dill.

Cooking

1. Take the chicken fillet and cut into slices of half a centimeter. Their size can be any. Beat lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.

2. Whisk two eggs and sour cream with a whisk. Add half a teaspoon of salt and recipe flour. We stir.

3. Dip the fillet in the resulting batter and fry in oil. We make the fire medium. Grill chicken on each side for about 5 minutes.

4. Done! Serve with side dishes, vegetables, sauces or simply with bread.

Chicken fillet in batter in a pan with cheese

The recipe for chicken cheese fillet in batter, which turns out to be very ruddy and crispy. For the dough you need hard cheese. The variety and fat content do not play a special role. Also, mayonnaise goes into the dough, which, if necessary, is replaced with sour cream.

Ingredients

0.5 kg of chicken;

0.1 kg of cheese;

Any spices;

2 spoons of mayonnaise;

Flour 2-3 tablespoons.

Cooking

1. As usual, cut the washed and dried breasts into thin slices. You can beat off a little. Rub with spices and let them lie down while the dough is preparing.

2. Beat the eggs with a pinch of salt. Add mayonnaise to them, and then flour. Mix well.

3. We rub hard cheese with small chips and put it in the prepared batter. We stir.

4. Put the pan to heat up. We add oil. The layer should be at least 5 millimeters so that the chicken does not swim, but does not burn.

5. Dip the beaten fillet into the cheese batter and fry in the usual way. After turning the chicken on the second side, cover the pan and let the fillet steam inside.

Chicken fillet in batter "Straws" with sesame seeds

The recipe for a very interesting sesame chicken fillet in batter in a pan. Roasted seeds give it an unusual, but very pleasant taste. Another feature of this recipe is slicing the chicken. The fillet is fried in strips and it turns out a lot.

Ingredients

0.3 kg fillet;

100 ml of milk;

1 spoon of sesame;

Cooking

1. We cut the chicken first into layers, and then across. You will get long straws. Their thickness should not exceed half a centimeter. Otherwise, the fillet will fry longer.

2. Sprinkle the chicken with seasonings, let it lie down for about ten minutes while the dough is being prepared.

3. For batter, shake the eggs with milk, add salt and flour. We stir. We pour flour "by eye". The dough should turn out average, as for pancakes.

4. Pour sesame seeds into the dough and stir.

5. Warm up the oil. Pour it into the pan in a thick layer of about a centimeter. The straw does not need to be covered with a lid and it will be deep-fried.

6. We prick a piece of fillet on a fork, dip it in the dough and put it in a pan. This must be done very quickly.

7. As soon as the dough is browned on one side, turn the pieces over and fry on the second side. We take out on napkins to remove excess fat.

Chicken fillet in batter in a pan (on starch)

Starch batter differs from flour options in taste and has its fans. Can be mixed with half a serving of flour. Starch is used potato, but can also be taken from corn.

Ingredients

120 grams of starch;

0.4 kg fillet;

100 ml of water;

Oil and seasonings.

Cooking

1. Immediately marinate the fillet. Before this, cut the pieces into the desired size and lightly beat off. You can simply marinate in spices or add a little soy sauce, sour cream, you can add a spoonful of mayonnaise. The chicken will be more tender with them.

2. Break the eggs into a bowl, beat well with a whisk. Add a teaspoon of oil and salt. Stir and then pour in water, and after it we pour starch. We introduce it in small portions and drive it in well so that no lumps form. For the same reason, we do not use warm water.

3. Dip the previously marinated fillet in starch batter.

4. Put the chicken in hot oil and fry until tender. If the fillet is cut coarsely, then you can cover it with a lid for two minutes.

Chicken fillet in batter on beer

Many housewives are familiar with beer batter, but not all. This dough is very airy and tasty. It is suitable for frying not only chicken, but also meat, fish. Beer can be taken light or dark, but it is important that it is not stale.

Ingredients

120 ml of beer;

0.5 kg fillet;

0.1 kg flour;

Cooking

1. Cut and beat the chicken with a hammer. Any piece size. You can make plates or straws. Sprinkle with spices, you can add a chopped clove of garlic.

2. Beat the egg, add a little salt and add beer. Stir quickly and add flour. The dough is ready! No need to let it stand, we proceed immediately to frying until the gases have evaporated.

3. Dip the chicken in the dough, try to wrap it around the piece from all sides.

4. Put in hot oil in a pan, fry on both sides. After the chicken has been turned over, you can bring the product to readiness under the lid.

Spicy chicken fillet in batter in a frying pan

The recipe for a very fragrant and spicy dish that men will especially like. For this battered chicken fillet in a pan, you will need red ground pepper and soy sauce.

Ingredients

500 grams of fillet;

100 ml of milk;

20 ml soy sauce;

0.5 tsp ground pepper;

2 cloves of garlic;

150 grams of flour.

Cooking

1. We cut the chicken into pieces of any size, but not small ones. Sprinkle with half of the red pepper indicated in the recipe. Add soy sauce and mix well with your hands. Let the fillet lie down for now.

2. For batter, beat the egg with a pinch of salt and the rest of the pepper. More can be added to taste. Or add a little black pepper, which has its own aroma. Add milk with flour and mix well with a whisk. For porosity, add a small pinch of soda or the same amount of baking powder for dough.

3. Dip the pepper-marinated chicken in hot batter and fry in the usual way. Brown well on both sides.

Chicken fillet in batter with tomatoes

An amazing recipe for chicken fillet in batter in a pan, which is cooked with tomato. We choose a juicy, ripe, but dense tomato that can be easily cut into circles.

Ingredients

2 spoons of mayonnaise;

0.3 kg fillet;

80 grams of cheese;

1 tomato;

seasonings;

70 grams of flour.

Cooking

1. For this recipe, it is desirable to cut the fillet into large cakes, but thin. Then they need to be lightly beaten off and sprinkled with a small amount of spices.

2. For batter, beat mayonnaise and chicken egg, then add flour and salt a little. We stir.

3. Immediately you need to cut the tomato into thin circles, put it in a bowl. Grate cheese into another bowl. It is better to use hard cheese.

4. Pour a little and set to warm up.

5. Dip chicken cakes in batter and put in a pan. Fry on one side, then turn over and immediately put a circle of tomato on the fried side. If the area of ​​\u200b\u200bthe fillet allows, then two pieces can be placed. Quickly sprinkle with cheese and cover with a lid.

6. Cook the fillet under the lid for three minutes. During this time, the cheese will melt, the tomato will warm up, and the chicken will reach its final readiness.

Chicken fillet in batter in the oven

It turns out that you can cook chicken fillet in batter not only in a pan. In the oven, this dish turns out to be not so greasy and you don’t need to spend time idle at the stove. The batter is made from sour cream.

Ingredients

70 grams of sour cream;

2 cloves of garlic;

A piece of cream oils;

400 grams of chicken;

Cooking

1. Cut the chicken coarsely, tap with a hammer, rub with chopped garlic, salt and pepper. You can use regular chicken seasonings.

2. Beat eggs with sour cream for batter, add salt and flour. The dough should be thick but sticky. If you put a spoon, then it will stand.

3. Pour oil on a baking sheet or lay a silicone mat.

4. We coat the chicken with the prepared dough, put it on a baking sheet. Level the batter layer on top with a spoon so that it is more even.

5. Put in the oven at 200 degrees and fry for about 25 minutes,

6. Take out, grease the top with a piece of butter and you're done!

Is there a batter left? Do not throw away under any circumstances! You can put it on the pan with a spoon and fry the pancakes. Or dip any other product and also fry. For example, crab sticks, leftover fish pieces, any meat and even liver. Delicious in batter, zucchini or eggplant are obtained.

In order for the chicken to fry well and not absorb the oil, you need to lay the product in hot oil. And by no means in large batches. Otherwise, the temperature of the fat in the pan will drop sharply, and the batter will begin to absorb the oil.

The batter will be lush and airy if you add a little to the dough. baking soda. You can pour baking powder, but also in a small amount. You should not add rippers if the batter is on water with gas or on beer.

If you need to prepare a dense batter, then you can not knead the dough, but make a multi-layer breading. The chicken is dipped into the egg, then into the flour, then again the egg and the flour. You can repeat more times, depending on the desired result. Such breading can be done not only with flour, but also with breadcrumbs.

The chicken will be tastier and more aromatic if you add a creamy piece to the vegetable oil for frying.

To make the crust golden and well fried, you can add a pinch of sugar to the batter. But it's important not to overdo it. Otherwise, the crust will fry much faster than the chicken will cook.