Chicken breast meat is dietary: there is a lot of protein in it, it is low in fat. Many people want to include this useful and relatively inexpensive product in their diet. However, inexperienced culinary specialists can make dishes from it very dry. Even experienced housewives are careful not to fry or bake chicken breast, as they are not sure that it will come out quite tender and juicy. But if you fry chicken breast chops in batter, they will almost certainly be tasty, as the dough will keep the juice inside. However, in the batter chops should be prepared correctly.
Cooking Features
If you know the technology of selection and preparation of products, then the risk to make a tasteless dish almost does not exist. Chicken fillet chops are easy to do, but only if you know a few secrets.
- Preference is better to give chilled or fresh meat. If you have frozen breast or fillet, then it should be removed from the freezer in advance, as poultry meat must be thawed in the refrigerator. If you defrost it with a sharp temperature drop, in water or a microwave, the chops will be hard and dry.
- Chop chicken fillet into chops should not be too thin layers. If their thickness is less than a centimeter, then when beating the meat will tear, and fry it in batter will be difficult. And the view of the finished dish in this case will not be too appetizing.
- In order to keep the kitchen utensils out of juice during the beating period, it is better to place the meat in the bag and beat it through.
- Beat chicken fillet should not be very strong, because it is very gentle. It is necessary to use that party of the culinary hammer on which large protuberances. If to beat a chicken with the side with small “pimples”, then the meat will stick to the hammer and tear.
- Putting chops, rolled in batter, should be done only when the pan warms up and the oil in it boils. Otherwise, the batter will stick to the pan, and beautiful chops will not work.
- Chicken meat will be even sweeter and juicier if it is marinated before frying.
- Chicken chops should not be fried longer than 10 minutes: 5 minutes on each side. Otherwise, the meat is still dry and will not be sufficiently tender.
The taste of the finished dish will largely depend on the batter. The principles of cooking chicken breast chops do not depend on the recipe.
Chicken breast chops in batter: a classic recipe
Composition:
- chicken breast fillet - 0, 45 kg;
- chicken egg - 2 pcs .;
- sour cream or mayonnaise - 50 ml;
- wheat flour - 70 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Preparation Method:
- Rinse the chicken breast fillets, pat dry. Cut each piece into longitudinal plates about a centimeter thick or a little more.
- Beat off the pieces of chicken fillet, rub with salt and pepper, fold them together and refrigerate for 15 minutes.
- In the bowl, break two eggs, beat them with salt and pepper.
- Add sour cream or mayonnaise, beat together with eggs.
- Sift flour. Adding it in parts to the egg-cream mass, get the dough, the consistency of sour cream.
- Heat oil in a pan.
- Taking the chicken chops on a fork, dip them in a batter and put them in the pan.
- After about 5 minutes, when the chops are fried on one side, turn them with the spatula to the other side. Fry another 4-5 minutes until ready, remove from the pan.
It is best to serve chicken breast chops with a side dish, such as mashed potatoes. However, they can be eaten without a side dish.
Chicken breast chops in beer batter
Composition:
- chicken breast fillet - 0, 8 kg;
- chicken egg - 2 pcs .;
- beer - 0, 25 l;
- vegetable oil - how much will leave;
- wheat flour - 0, 25 kg;
- salt, pepper - to taste.
Preparation Method:
- Chopped and dried chicken napkins cut into flat pieces about a centimeter thick.
- Cover the pieces with cling film and repel.
- Salt and pepper chops, set aside for 15 minutes.
- Beat the eggs, adding silent pepper and salt.
- Add sifted flour, stir.
- While pouring in the beer, stir the dough. The result should not be too thick mass, completely homogeneous.
- Add a tablespoon of vegetable oil to the dough, stir.
- Place a griddle on the stove; when it warms up, pour in some oil, wait a minute.
- Dip each chop into a batter and put it in the pan. Fry chops in batter for 5 minutes on each side.
Chops in beer batter are very tender. Do not be afraid to give their children: from the alcohol in batter after frying, there is nothing left.
Chicken breast chops in cheese batter
Composition:
- chicken breast fillet - 0, 6 kg;
- milk - 100 ml;
- processed cheese - 150 g;
- flour - 35 g;
- chicken egg - 2 pcs .;
- breadcrumbs - how much will go;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Preparation Method:
- Chicken fillet cut into portions, repel, previously covered with polyethylene.
- Rub with salt and pepper, put them on top of each other and leave to marinate for a while.
- Put the cheese in the freezer for 5 minutes, then rub it.
- Beat eggs, mix them with flour.
- In another bowl, mix the milk with the cheese.
- Combine both sides of the dough and mix with a mixer until smooth.
- Heat oil in a pan.
- Roll each batter in a batter, and then bread in breadcrumbs. Fry in boiling oil on both sides.
Chops in cheese batter are nourishing and juicy. Your guests and households will almost certainly appreciate their unique taste.
Cooking chops from chicken breast in batter will not be difficult even for an inexperienced hostess. The cooking process takes only 25-40 minutes depending on the size of the pan and the number of servings. At the same time, chicken meat cooked according to the above recipes will be juicy and tender, remaining not too high in calories. Chicken chops in batter are suitable for a homemade dinner, but they will also help out if it becomes necessary to quickly prepare dinner to receive guests.
