"Chicken fillet in batter". Recipe

Clare is a great invention of cooks andcooks, helping housewives in the kitchen. Liquid dough, which is dipped pieces of fish, meat, poultry, cheese, vegetables and even fruits, and then fried in oil, perfectly preserves the taste and juiciness of the product, and itself turns into a crispy crust. Clay is made very simply, and the products from which it is prepared are always at hand, and if something is not, it can be replaced with another ingredient. For example, flour can be replaced with a mango or breadcrumbs, if there are no eggs at hand, you can do without them at all. You can add beer instead of water in a sausage, it will add some pleasant tartness to the taste of the dough. The most important thing is that the products cooked in batter are always very tasty and juicy, and it is better to serve them, of course, in a hot form, but they are also a cool snack.

Chicken fillet in the batter will be very pleased guests andchildren, because if you make a claret of breadcrumbs, you get the real "nuggets", as in McDonald's, so beloved by children. Chicken fillet is a dietary and very useful product. It does not cause allergies, it can be given to sick people and very young children. The recipe for "Chicken fillet in batter" is easy to prepare, and this dish is eaten with great appetite. On the table, it will certainly occupy a special place, because a golden crust and excellent taste qualities will be appreciated by all without exception!

Recipe for "Chicken fillet in batter"

To prepare a dish according to a traditional recipe, you will need the following ingredients:

Chicken fillet (breast or red meat to choose from) - 500 grams;
milk - 50 ml;
chicken egg - 1 piece;
a little vegetable oil (sunflower, olive or any other);
wheat flour, corn or other;
spices (salt, pepper) to taste.

First you need to prepare the chicken fillet, it shouldbe completely defrosted. To begin with, the fillets must be marinated. By the way, if you marinate it at night, it will only improve the taste of the finished product. Meat should be washed, dried with paper towels and cut into thin slices. In the same way, you can marinate chicken wings, and also fry them in batter. Cut the sliced fillets into a deep bowl, pour a little, literally a tablespoon, vegetable oil, salt and sprinkle with black fragrant pepper. Put the pickled chicken in the refrigerator for the night or at least for a couple of hours.

Now you can cook. It is worth noting that the ready-made batter also needs to stand up a little, the flour should swell (at least about half an hour). In a deep dish, a chicken egg is beaten, spices are added to taste. The clay should be sufficiently salted so that the chicken fillet in the batter is not fresh. To the egg is added milk and a spoon of vegetable oil (you can take any, olive, corn or sunflower). When a small foam appears, you can add flour. The exact amount of flour can not be specified, you need to look at the consistency. Adding a little flour, we achieve a state of thick sour cream. You can add breadcrumbs, then the crust will turn even more crispy.

We pour a large amount of vegetable oil indeep frying pan and put it on the fire. The oil should cover the bottom of the frying pan by 3-4 cm and it is good to heat before laying the chicken fillet in the batter for frying.

We take the pickled fillets and alternately withUsing a fork, we dip into the batter. Fry the fillet from two sides to a ruddy crust. In time it will take about 5-7 minutes. Spread on paper towels to remove excess oil. You can serve fillets on salad leaves with various sauces.

If you add 75 ml of beer (only light) to milk instead of milk, then the batter will have an amazing tart and aromatic taste.

Great taste of chicken fillet in batter, simplicity of cooking and appetizing appearance make this dish desired at any festive table.

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