Chicken fillet in batter - it always turns juicy! Cooking chicken fillet in batter on the pan according to different recipes

Chicken fillet in batter - it always turns juicy! Cooking chicken fillet in batter on the pan according to different recipes

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

She preserves juiciness, gives a ruddy crust and is very tasty in itself.

In batter you can cook anything.

And meat, and fish, and vegetables, but especially well chicken fillet.

Chicken fillet in batter - the general principles of cooking

Mainly for batter use wheat flour. But there are formulations with starch, oatmeal or oatmeal, with breadcrumbs. Sometimes they mix several different ingredients, which gives the dough an unusual taste.

What else is added:

• eggs;

• salt;

• milk;

• sour cream or mayonnaise.

Sometimes klyar cook on beer or mineral water. There are recipes with the addition of spices, herbs, cheese.

Fillet for frying cut into slices, plates or straws. Sometimes they beat him. But always rub with spices, or at least salt. Sometimes marinated with different sauces. Prepared fillet pieces are dipped into the dough and fried. Usually in a pan. The oil is used vegetable or a mixture of fats.

Chicken fillet in sour cream

The recipe of cooking the most simple and very fast chicken fillet in batter, for which you need sour cream. Fat does not matter. Preparing the dish for about half an hour.


• fillet 0.5 kg;

• 2 eggs;

• spices;

• butter;

• 4 tablespoons sour cream;

• 5 tablespoons of flour;

• parsley or dill.


1. Take the chicken fillet and cut into plates by half an inch. Their size can be any. Beat off lightly with a kitchen hammer and rub with spices, sprinkle with chopped greens.

2. Whip two eggs and sour cream with a whisk. Add half a teaspoon of salt and prescription flour. Stir.

3. Dip fillet in the resulting batter and fry in oil. We make fire medium. On each side, hold the chicken for about five minutes.

4. Done! Served with side dishes, vegetables, sauces or just with bread.

Chicken fillet in batter in a pan with cheese

Recipe cheese fillet of chicken in batter, which is very ruddy and crispy. For the test, you need hard cheese. Variety and fat content do not play a special role. Also in the dough is mayonnaise, which, if necessary, replace the sour cream.


• 0.5 kg chicken;

• 0.1 kg of cheese;

• 2 eggs;

• any spices;

• butter;

• 2 spoons of mayonnaise;

• flour 2-3 spoons.


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

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

3. We rub hard cheese with small chips and lay them in cooked batter. Stir.

4. Put the pan to heat up. Pour in the oil. The layer must be at least 5 millimeters so that the chicken does not swim, but it does not burn either.

5. Immerse the battered fillet in a cheese batter and fry in an ordinary way. After the chicken is turned over to the second side, we cover the pan and let the fillets stew inside.

Chicken fillet in “Straw” batter with sesame

Recipe is very interesting sesame chicken fillet in batter on a griddle. Roasted seeds give it an unusual, but very pleasant taste. Another feature of this recipe is the sliced ​​chicken. Fillet is fried in strips and it turns out a lot.


• 0.3 kg fillet;

• 2 eggs;

• 100 ml of milk;

• spices;

• flour;

• 1 spoon of sesame;

• butter.


1. Cut the chicken first on the layers, and then across. Get long straws. Their thickness should not exceed half a centimeter. Otherwise the fillet will roast longer.

2. Sprinkle the chicken with spices, let it lie for about ten minutes while the dough is being cooked.

3. For batter, shake eggs with milk, add salt and flour. Stir. Pour flour "by eye". The dough should turn out average, as for pancakes. 4. Pour sesame into the dough and stir.

5. Heat the oil. Pour it into the pan with 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. Put a piece of fillet on the fork, dip it in the dough and spread it in the pan. This needs to be done very quickly.

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

Chicken fillet in batter on the pan (on starch)

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


• 4 eggs;

• 120 grams of starch;

• 0.4 kg fillet;

• 100 ml of water;

• oil and seasonings.


1. Immediately marinate the fillet. Before this, cut the pieces into the desired size and gently repel. You can pickle just in spices or add a little soy sauce, sour cream, you can spoon mayonnaise. Chicken with them will be more tender.

2. Smash the eggs in a bowl, whisk well. Add a teaspoon of oil and salt. Stir and then pour in the water, and then pour the starch. We enter it in small portions and we drive in well so as not to form lumps. For the same reason, do not use warm water.

3. We dip the fillet, pickled earlier, into the starch batter.

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

Chicken fillet in beer batter

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


• 120 ml of beer;

• 0.5 kg fillet;

• 0.1 kg flour;

• 1 egg;

• spices; • butter.


1. Cut and beat the chicken with a hammer. The size of the pieces any. You can make a plate or straw. Sprinkle with spices, you can add chopped clove of garlic.

2. Beat the egg, add some salt and add the beer. Quickly stir and add flour. The dough is ready! You do not need to give him to stand, we proceed immediately to frying, until the gases evaporate.

3. We dip the chicken in the dough, try to enclose the piece on all sides.

4. We put in the oil heated in a skillet, 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 on the pan

The recipe is very fragrant and spicy dishes that men especially like. For this chicken fillet in batter in a frying pan, you will need red pepper and soy sauce.


• 1 egg;

• 500 grams of fillet;

• 100 ml of milk;

• 20 ml of soy sauce;

• 0.5 tsp. ground pepper;

• 2 cloves of garlic;

• butter;

• 150 grams of flour.


1. Chicken cut into pieces of any size, but not small. Sprinkle with half the red pepper indicated in the recipe. Pour in soy sauce and mix well with your hands. Let lie until fillet.

2. For the batter, beat the egg with a pinch of salt and pepper residues. You can add more to your taste. Or pour a little black pepper with its flavor. Add milk with flour and whisk well. For porosity, add a small pinch of soda or as much baking powder for the dough.

3. Dip pickled chicken in hot batter and fry in the usual way. Well-browned on both sides.

Chicken Fillet with Tomatoes

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

Ingredients • 2 spoons of mayonnaise;

• 0.3 kg fillet;

• 80 grams of cheese;

• 1 tomato;

• seasonings;

• 1 egg;

• 70 grams of flour.


1. For this recipe, it is advisable to cut the fillets with large-sized flat bread, but thin. Then they should be lightly repulsed and sprinkled with a small amount of spices.

2. For batter, beat the mayonnaise, and the chicken egg, then add the flour and season with salt. Stir.

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

4. Pour a little and set to warm.

5. Dip chicken tortillas in batter and put them in the pan. Fry on one side, then turn over and immediately put a circle of tomato on the toasted side. If the fillet area allows, you can place two pieces. 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 final readiness.

Chicken fillet in batter in the oven

It turns out that you can cook chicken fillet in batter not only in a frying pan. In the oven, this dish is not so fat and you do not need to waste time on a simple stove. The batter is made from sour cream.


• 2 eggs;

• 70 grams of sour cream;

• flour;

• spices;

• 2 cloves of garlic;

• slice of cream. oils;

• 400 grams of chicken;


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

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

3. Pour the butter over the baking tray or lay the silicone mat.

4. We coat the chicken with cooked dough, spread on a baking sheet. From above we level the layer of batter with a spoon so that it is evener.

5. We put in the oven at 200 degrees and fry for about 25 minutes, 6. We take out, grease the top with a piece of butter and it's done!

Chicken fillet in batter - tips and tricks

• Have you got a batter? In no case do not throw away! You can put it on the pan with a spoon and fry the pancakes. Or dip any other product and fry. For example, crab sticks, the remaining pieces of fish, any meat and even liver. Tasty in batter get zucchini or eggplant.

• In order for the chicken to be well roasted and not absorb oil, it is necessary to lay the product in the hot oil. And in any case not in large quantities. Otherwise, the temperature of the fat in the pan will fall sharply, and the batter will begin to absorb the oil.

• The batter will be fluffy and airy if some baking soda is added to the dough. You can pour baking powder, but also in small quantities. It is not necessary to add rippers, if the batter on the water with gas or beer.

• If you need to prepare a dense batter, then you can not knead the dough, and make a multi-layer breading. The chicken is dipped in an egg, then in flour, then again an egg and 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 roasted, a pinch of sugar can be added to the batter. But it is important not to overdo it. Otherwise, the crust will fry much faster than the chicken is cooked.

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