Batter, this is a semi-liquid dough in which pieces of beaten chicken are dipped before frying in a pan. Chicken chops cooked in batter have a beautiful appetizing crust, their meat is more juicy and tender.
Want to make juicy white chicken breast chops? Fry them in batter.
Chicken chops in batter - general cooking principles
• The basis for the preparation of batter for chicken chop - eggs and flour. For a specific effect, other products can additionally be used. To get a tender crust on meat, add sour cream or mayonnaise to it, while crispy - starch.
• As a rule, beat eggs first, seasoning them to your taste with spices and salt. Following them, constantly stirring, introduce other components. Such a dough can be either liquid or thick. It all depends on how thick the crust they want to get. The batter can be brought to the desired consistency by diluting it with water or milk. Often, to give a more rich bread taste, it is kneaded on beer. Density is determined by draining the dough from a spoon. Optimally, it should envelop the cutlery well and slowly leave it with an even layer.
• Dip chicken chops in batter just before putting them into the pan. So that he evenly envelops the meat and does not drip from pieces, the beaten chicken is thoroughly dried from moisture and marinade residues.
• The temperature of the vegetable oil in which the chops are fried is of no small importance. After laying out in the pan, the batter should immediately grasp well. Therefore, the oil must be heated over medium heat until the light crackles cease in it. If the fat is badly hot, the semi-liquid dough will gradually leave the chicken, and the rest will be poorly fried, and will have an unappetizing appearance.
• To add special taste to chicken chop in batter, you can add a little fresh herbs, favorite spices to the dough. Add cheese during the frying process, pre-marinate chicken or brew chops already moistened with dough in self-cooked nut breading.
A simple recipe for fried chicken chop in batter
Ingredients:
• kilo chicken - chilled fillet;
• one and a half spoons of sour cream;
• two eggs;
• low-fat mayonnaise - 1.5 tbsp. l .;
• 150 gr. flour of the highest or first grade;
• hand-ground pepper and salt.
Cooking method:
1. Cut the fillet into longitudinal pieces, about a centimeter thick. Cut each in half lengthwise and beat off the slices to half a centimeter. In the process, lightly sprinkle the meat with salt and ground allspice, so it will salt evenly.
2. Pour the eggs into a bowl, lay sour cream with mayonnaise on them. Add a little bit of fine salt, pepper and, stirring, add all the flour.
3. Beating the mass with a whisk, bring it to uniformity so that there are no lumps. By its consistency, it should be like dough, a little less often than for fritters.
4. Pour vegetable oil half a centimeter into the pan and put on medium heat. When the fat warms up well, it ceases to crackle, dip the beaten chicken slices in batter one by one and put them in a pan. When the bottom side of the chop is well seized and lightly browned, turn over and fry the other side in the same way.
Fried chicken chop in batter with cheese
Ingredients:
• "Kostroma" or "Dutch" cheese - 150 gr.;
• 700 gr. chicken breast;
• two eggs;
• two tablespoons of high fat mayonnaise;
• hops-suneli;
• seeded flour, wheat flour - 2 large spoons;
• refined sunflower oil - 50 ml.
Cooking method:
1. Cut the fillet washed with water in portions. On a cutting board, arrange the slices, cover with a bag and beat off lightly. Then add a little salt and sprinkle with a small pinch of pepper.
2. Shake the eggs in a wide bowl. Add mayonnaise, a pinch of salt and suneli hops. Constantly mixing and whisking slightly, introduce the flour. The mass should not contain lumps, so carefully break them.
3. Dip a piece of beaten meat on one side in batter and lower it into the heated oil. Sprinkle the top of the chop immediately with plenty of cheese crushed into small crumbs and carefully cover it with a batter, prying the mass with a spoon.
4. As soon as the bottom is well browned, turn the chicken chop over and fry the other side until golden.
Chicken chops in a batter of soy sauce with starch
Ingredients:
• two eggs;
• 700 grams of fresh breast;
• three tablespoons of soy sauce (preferably light);
• a small clove of garlic;
• five tablespoons of potato starch;
• high-quality vegetable oil - for frying;
• a tablespoon of low-fat mayonnaise or sour cream.
Cooking method:
1. Cut the pieces of chicken washed with water into small portions, one and a half centimeters thick. Beat each one through the bag, giving the slices an oval shape.
2. Combine soy sauce with mayonnaise. Pour in the eggs, pepper with ground pepper, slightly add salt and beat. If you use dark sauce, salt is not needed. Pour the starch, and, carefully rubbing the lumps with a fork, bring to uniformity.
3. With the prepared batter, fill in the chopped pieces of chicken, mix so that it tightens each slice well and set aside for five minutes.
4. Pour oil into a thick-walled pan. It should be enough to cover the meat to half. Turn on a medium heat and warm the fat well.
5. When it stops crackling, put chunks of beaten chicken into the pan. In order not to remove a thin layer of starch mixture from your hands with your hands, pry and put them on the pan with a fork.
6. Fry the meat, turning on the reverse side, until a golden crust appears.
Egg-style chicken batter chops
Ingredients:
• chilled large chicken fillet - 700 gr.;
• 200 ml of light non-acidifying beer;
• a teaspoon of fine salt;
• 6 large spoons of flour;
• non-aromatic sunflower oil.
Cooking method:
1. Slightly chopped chicken meat in portions through a packet. Then salt and pepper slightly each piece. It is enough to do this on one side only.
2. Sprinkle the scattered flour into a small but wide enough bowl. It is a wide capacity, so that it is convenient to dip the pieces of meat. Pour beer into flour in a thin stream, constantly stirring with a fork. The result should be a dense mass resembling unrefined homemade sour cream. The consistency can be adjusted by adding flour or beer.
3. At your discretion, salt the batter, if necessary, add your favorite unsharp spices, mix. You can also sprinkle quite a bit of chopped dill or parsley.
4. To the desired temperature, over medium heat, heat the vegetable oil. You can determine the readiness of fat by dropping a little batter into it. If the mass immediately seizes, and will not spread, the fat is warmed up enough.
5. Pound the beaten piece of chicken onto the fork, dip it into the beer batter. When the slice is completely covered with beer dough, transfer it to hot fat and fry on both sides.
Fried chicken chop in a batter in a nut breading
Ingredients:
• 60 gr. almonds;
• 600 gr. white chicken;
• 100 gr. a piece of loaf;
• one egg;
• a small lemon;
• a quarter of a teaspoon of ground pepper:
• a tablespoon of flour;
• for frying - odorless vegetable oil.
Cooking method:
1. Put a piece of the loaf in the freezer in advance to freeze. This is best done the day before, about three hours before cooking.
2. Cut the fillet into small, centimeter-thick slices across the fibers and gently beat off with the large teeth of the culinary hammer on one side only.
3. Fold the chicken into a deep bowl, fill with warm saline. The liquid should not be hot, add salt as for boiling pasta.
4. After half an hour, remove the meat from the liquid and pat dry with a disposable towel.
5. Grind the frozen bread on a grater. Grind the almonds in a coffee grinder or beat into crumbs with a blender and mix it with chopped bread.
6. Remove the zest from the scalded boiling water lemon with a fine grater. Add to it ground pepper, one raw egg, beat. Pour the flour and, breaking its lumps with a fork, bring to uniformity.
7. Broken pieces of chicken, first dip in batter, so that he evenly wrapped pieces on all sides, leaving no gaps. Then roll well in almond bread crumbs and put fry in hot vegetable oil.
8. Fry breaded chicken with medium heat, five minutes per side.
Fried marinated chicken chops in a batter
Ingredients:
• very large chicken fillet - 800 gr.
For marinade:
• two tablespoons of spicy tomato ketchup;
• one small orange;
• two tablespoons of mayonnaise;
• one lemon;
• liquid honey - 2 tbsp. l .;
• two tablespoons of mayonnaise 72% fat.
In batter:
• two eggs;
• dry starch - 1 tbsp. l .;
• Wheat flour.
• for frying - refined oil, corn or sunflower.
Cooking method:
1. Prepare the fillet. Rinse with cold water, dry and cut along in half. Then divide each part in two along.
2. Put the meat on a cutting board, cover it with filling polyethylene and beat it with a hammer, side with large teeth.
3. In a small container, squeeze the juice from citruses. To make it stand out more, pre-soak the fruits in boiling water for a couple of minutes.
4. Mix freshly squeezed lemon juice with ketchup, add mustard, mayonnaise and honey. While stirring with a spoon, bring the marinade to uniformity and pour chicken into it, mix.
5. After an hour and a half, dry the pieces of meat from the marinade, laying them on a disposable towel.
6. Beat eggs with starch. Add a spoonful of drinking water, mix. Pouring flour and whisking thoroughly with a whisk, bring the mass to the consistency of thick sour cream.
7. Dip the dried marinated chops in a batter and fry in a hot oil over medium heat, turning for an even blush.
Chicken chops in batter - cooking tips and tricks
• Beat the breast through a bag with large teeth on the edge of the culinary mallet. The meat fibers are guaranteed not to burst, and the meat juice is not sprayed.
• Season the meat with spices and salt after beating and let lie down a little. The salt will dissolve in the meat juice and the workpiece will be salted more evenly.
• Before putting the chicken chops soaked in batter into a pan, be sure to check if the butter is hot enough. Put a little dough into the fat, if it immediately sets well and does not float, you can start frying.
• Dip chicken in batter, stringing its pieces on a fork. Hands will not get dirty, and the dough will cover the chunks more evenly.
