For cooking chicken fillet in batter, it is better to choose a boneless thigh - it is more juicy. But if you wish, you can replace it with breast fillet, in this case the dish will turn out to be drier and more dietary.
It is necessary
-
- • Chicken fillet 800 g;
- • Egg - 2 pcs.;
- • Flour - 3 tbsp;
- • Sunflower oil;
- • Salt
- pepper.
Instructions
Step 1
Prepare the chicken fillet. To do this, rinse it under cool water, let the excess moisture drain and cut into small pieces.
Step 2
Prepare the batter. To do this, break the eggs, stir the yolks with the whites, add flour with constant stirring, bring to a homogeneous consistency. If lumps form during the preparation of the batter, leave it for 10 minutes, during which time they will swell. Then rub them with a fork along the edge of the crockery. Mix everything again. You can use a whisk when whipping. The consistency of the batter should be slightly thicker than the pancake dough. If the batter is thinner, it will drain from the fillet pieces in the pan. Add salt and pepper to it.
Step 3
Heat the sunflower oil in a skillet. Pick up a piece of chicken fillet on a fork, dip it completely in the prepared batter and quickly put it in the pan. It is preferable to use a large skillet so that all fillets can be cooked in one go.
Step 4
Fry fillets for 5 minutes over medium heat, until golden brown. Then flip all the slices to the other side and continue to fry for another 5 minutes. If you have used breast fillets, this should be enough time for cooking. Just in case, cut one piece with a knife, see if there is blood. If using thigh fillets, reduce heat, cover skillet with lid, and simmer for another 10 minutes. Also check the doneness with a knife. In this case, the batter will not be crispy, but if fried without a lid, it can burn.
Step 5
Serve the chicken fillet in batter with vegetables - boiled cauliflower, stewed zucchini, with eggplant sauté. Also fillet in batter is an excellent appetizer hot and cold. Serve with cheese and mustard sauces.
