How to cook a delicious batter for chicken to get a fried fragrant crust. Chicken in batter: interesting and tasty recipes

Using batter for chicken fillet will help to avoid dryness of the dishes being prepared. A bird in such a “shell” always turns out juicy, soft, tender and surprisingly tasty. The following are the most successful batter recipes, ideal for chicken meat. Among them there are both original beer and crispy starch.

Batter for chicken fillet baked in the oven

Ingredients of products: 1 tbsp. fat sour cream, 2 tbsp. spoons of sifted flour, black pepper, Italian herbs, salt.

1. Flour is gradually poured into sour cream. The ingredients must be mixed in such a way that there are not even the smallest lumps in the mass.
2. The batter is salted to taste, peppered, flavored with an Italian mixture of herbs.
3. Pieces of prepared chicken are immersed in the resulting mass, after which they are laid out on a baking sheet and cooked until golden brown.

You can choose any spices for such a batter according to your taste.

Cheese batter

Ingredients: 70 g of semi-hard or hard cheese, 2 raw eggs, a mixture of your favorite spices, salt.

1. First of all, raw eggs are poured into a bowl and beaten until smooth. A light foam should appear on the surface of the mixture.
2. The cheese is rubbed on a coarse grater and combined with beaten eggs.
3. The resulting mass is salted to taste and flavored with spices. You can add fresh crushed or granulated garlic to it.

The batter prepared according to this recipe is best used for chicken fillet, which is planned to be fried in a pan. It turns out crispy and with a bright cheesy taste.

Delicious batter with mayonnaise

Ingredients: 130 g of fat mayonnaise (preferably classic, without additives), 1 tbsp. high-grade flour, 2 large raw eggs, half a glass of water, table salt, Italian herbs.

1. Raw eggs are broken into a deep container.
2. All mayonnaise is laid out to them at once, salt and selected spices are added. The mass is well mixed. It is most convenient to use a mixer or a special blender nozzle for this purpose.
3. Gradually, water is poured into the batter. The liquid must be cold. Whipping does not stop.
4. Next, you need to sift the flour a couple of times - there should be no lumps left in it. Only after this, the flour is poured into the future batter in minimal portions. You need to add it slowly, watching the density of the mass. The consistency of the mixture will resemble thick sour cream. Flour may require a little more or a little less than the amount stated in the recipe.
5. The mass is added and mixed again.

Such a batter with mayonnaise goes well not only with chicken fillet, but also with fish of various varieties.

Batter for chops

Composition of products: 2-3 tbsp. l. very fatty sour cream (not homemade!), 2 raw eggs, 4-5 tbsp. tablespoons flour, salt, freshly ground black pepper.

1. Both raw eggs are poured into a deep bowl and lightly beaten with a whisk until smooth.
2. Sour cream is laid out in the egg mixture and table salt is added.
3. The components are beaten well again with a whisk.
4. The flour is sifted through the finest sieve and only after that is added to other products along with freshly ground black pepper.
5. The ingredients are thoroughly mixed.

Step by step onion batter recipe

Ingredients: 4 large spoons of mayonnaise and fat sour cream, salt, freshly ground black pepper, 2 large onions, 4-5 tbsp. l. with a slide of flour, 4 raw eggs. How to cook a delicious batter with onions, is described below.

1. Onion is rubbed on a fine grater. You can make it easier for yourself and use a suitable blender nozzle to grind the vegetable. The onion should turn into mush.
2. Next, sour cream, salt and mayonnaise are added to the vegetable.
3. Raw eggs are first beaten until a light foam appears, after which they are poured into other components.
4. It remains to add the sifted flour, freshly ground black pepper and mix the ingredients.

Such an appetizing batter is suitable for both chicken fillet and pork. Fresh onion is not felt in the finished dish, it only makes the treat more juicy and tasty.

Beer batter for chicken fillet

Ingredients: a whole glass of light beer, 60 ml of refined sunflower oil, a glass with a slide of high-grade flour, rock salt, 2 raw eggs, a mixture of peppers.

1. To prepare batter according to this recipe, slightly warmed light beer is used. You can simply send a glass of drink to the microwave for half a minute.
2. Warm beer is salted and peppered to taste. Flour immediately spills over to him. It should be added gradually, thoroughly mixing the ingredients after each new portion, so that lumps do not form in the mixture.
3. Egg whites and yolks will be used separately. Both components are whipped. First, the yolks are poured into the future batter, then the proteins.
4. Refined oil is added. All ingredients are well mixed.
1. Raw eggs are divided into components. The yolks are mixed with lukewarm water, salt and butter. The ingredients mix well. Proteins will be used a little later.
2. Starch is poured in small portions. The future batter is well stirred with a whisk.
3. Separately, beat egg whites to soft peaks. They need to be carefully mixed into the mass from the second step.
4. The batter container is placed in a bowl of ice water to cool.

Chicken fillet in batter- one of the many ways to cook chicken breasts tasty and quickly (however, not necessarily breasts, it can be, for example, chicken thigh fillets). The batter forms a ruddy crust, which prevents the meat from drying out when frying.

Ideally, chicken fillet pieces should be lightly beaten off, then they will be thinner and softer, but if there is no time or energy for this, then you can fry it like that without beating it off - it will still be delicious.

Need to:

• Chicken fillet - from 800 grams to 1 kilogram
• Mayonnaise - 2 tablespoons
• Chicken eggs - 3 pieces
• Flour - 3-4 tablespoons
• Salt - about 1 teaspoon
• Ground black pepper - to taste
• Seasonings (chicken or curry seasoning) - 1-2 teaspoons (this is optional, you can also without seasonings)
• Vegetable oil - from 2-3 tablespoons to half a glass (depending on how you fry, we will talk about this a little later)

Cooking:

Chicken fillet must first be washed in running cold water, preferably blotted with a paper towel or napkins, then cut into portions. If desired, lightly beat each piece of chicken. Salt and pepper each piece of chicken, if you want, sprinkle with seasonings (all this is best done on both sides).

Now let's prepare the batter. Break the eggs into a bowl, add about half a teaspoon of salt, mayonnaise. If desired, you can add a little black ground pepper to the batter.

Mix everything thoroughly, it would be good with a mixer or a whisk for whipping. If you only have a spoon, mix at a fast pace and for a long time. In this photo you can see that there are still “lumps” of mayonnaise left.

But when the mass in the bowl becomes homogeneous after beating, gradually add the flour and mix thoroughly again and beat so that there are no lumps of flour left. In terms of density, the resulting batter should be similar to liquid sour cream.

We will fry in a deep frying pan, but two options are possible. It can be done deep-fried, that is, pour a lot of vegetable oil, so that the bottom of the pan is covered with a layer of vegetable oil by 12-15 mm. The battered chicken pieces will almost float in the hot oil. In this option, it is better to remove the finished pieces from the pan with a slotted spoon and lay them out first on a paper towel to remove excess oil, and only then transfer to a plate. We prefer another option (which you will see in our photos and in our video recipe), when the battered chicken is fried in a small amount of oil (so that it covers the bottom by 3-4 mm), the frying process will take a little longer, but will not so fat. So, in any case, we strongly heat the pan with oil, after which we reduce the heat to a small one. We prick a piece of chicken fillet on a fork, dip it in batter (the batter should cover the piece on all sides, if necessary, turn the piece of chicken right in the batter) and put it in the pan. Fry first on one side until golden brown (lift a piece and look!), in our version it takes 8-10 minutes.

Then turn the pieces over and fry on the other side, too, until golden brown ( check out our video recipe!). It takes about the same amount of time.

We remove the finished pieces from the pan (if, like us, you fried in a small amount of oil, and not deep-fried, you can immediately remove it onto a plate or dish, but you can play it safe and spread a paper towel). That's it, now you know how to cook. You can invite everyone to the table and lay out mouth-watering ruddy pieces on plates.

You can fry in batter not only chicken fillet, but also cutlets, mushrooms, vegetables, fish, meat. Delicious battered chicken fillet dishes are suitable for daily cooking and for a festive table. The liquid dough during frying makes the dish piquant in taste, allowing it to preserve its juiciness and tenderness.

Chicken fillet in batter with sesame seeds

Chicken fillet in batter with sesame seeds

Air batter with sesame seeds for frying chicken fillet will make poultry meat appetizing. The dish will not be overdried, and sesame seeds will add flavor and aroma to the appetizer. It is not necessary to make chicken chops, you can fry the meat, cut into pieces in the form of sticks. Quick recipe for chicken fillet in batter with sesame seeds:

1. Rinse the chicken fillet (300 g) with water and cut into sticks 10 cm long and 1 cm thick.
2. Beat chilled eggs (2 pcs) in a bowl using a whisk or mixer with a nozzle, salt.
3. Pour flour (100 g) into a bowl with eggs, knead until the lumps disappear completely.
4. Pour 50 ml of cold water into the batter, preferably mineral water, since air bubbles can give the batter a special splendor, making it tender and light when frying.
5. Pour white sesame seeds (50 g) into the mixture and mix everything completely.
6. Dip the chicken sticks in the batter, removing any excess, put the fillet in a preheated pan with hot vegetable oil, fry on each side for about 3-4 minutes.

It will take about 30 minutes to prepare a crispy dish. Chicken fingers are best served hot. Add greens, garlic-sour cream sauce or spicy ketchup to the plate. As a dressing, mustard-based sauce, mayonnaise is suitable.

Mushroom batter for chicken fillet

Mushroom batter for chicken fillet

Recipes for making batter for frying chicken fillet are varied. As an option, champignons can be added to the composition for frying meat. To prepare fragrant chicken fillet, it is better to use fried mushrooms. Chops in batter with champignons do not cook for long:

1. Wash the chicken fillet (400 g), pat dry with a paper towel, cut into 2 cm thick plates across the fibers, beat off, pepper (0.25 tsp) and salt (0.5 tsp) each piece, stack the chops, set aside for 20 minutes.
2. Heat up a frying pan, pour vegetable oil (1 tablespoon) into it, put washed and chopped champignons (300 g), fry the mushrooms for 10 minutes over high heat with constant stirring until the excess juice evaporates and they acquire a ruddy hue.
3. Fry peeled and chopped onions (1-2 pcs) in a pan in heated vegetable oil (0.5 tbsp) until golden brown, stirring for about 7 minutes, then transfer to a container with mushrooms and salt (0.25 tsp). l.), chop with a blender, add eggs (1-2 pcs), beat the mushroom batter again.
4. Roll the chops in flour (2-3 tablespoons), dip in batter, put in a pan with heated vegetable oil (1 tablespoon), add batter on top if necessary and fry the fillet in it for about 3 minutes on each side.

The chicken juice will not flow out of the thick mushroom batter, and the fried crust will keep the juiciness of the meat. The finished dish can be served with potatoes, various vegetables, cereals.

Chicken fillet in starch batter

Frying juicy chicken fillet chops does not take much time. The taste of chicken breast fillet cooked in potato starch batter resembles chips. Nutritious crispy meat acquires a delicious crust during heat treatment.

1. Cut the washed and dried chicken breast fillet (400 g) along the fibers into very thin petals, beat off, pepper to taste.
2. Knead 2 eggs with starch (4 tablespoons) and milk (1 tablespoon), add salt, spices, pepper, turmeric for a more intense shade to get a batter that has the consistency of thick sour cream.
3. Put the remaining starch (2 tablespoons) on a flat plate and roll each piece in it.
4. Heat a frying pan on the stove, add refined vegetable oil.
5. Dip each plate of chicken fillet in starch batter, put in a pan.
6. Fry the chops on each side over high heat for 3-4 minutes.

The total cooking time will be 20-30 minutes. Each unfolded chicken breast should be golden brown on top. Juicy homemade chops with a crispy crust thanks to potato batter get a special taste. Grilled fillets can be served alone or with a variety of vegetables as a hot appetizer.

Chicken breast in kefir batter

Chicken breast in kefir batter

Frying a juicy chicken breast fillet in kefir batter is easy. Fat-free meat is best used pre-chilled. Chicken fillet can be marinated, stewed, baked in kefir with the addition of various spices that make fried meat aromatic. The recipe for making breasts in kefir batter will not take more than 15 minutes:

1. Prepare chicken breast fillet (400 g) by holding the meat in cold water for 30-40 minutes before frying, then wash, dry with a paper towel and cut into thin slices, removing all cartilage and veins.
2. Pour kefir (100 ml) into a bowl, beat in an egg, add 3 tbsp. flour, mix ingredients, add salt.
3. Salt and pepper strips of chicken fillet, alternately dip in batter on each side.
4. Pour vegetable oil (3 tablespoons) into the pan, heat for 2 minutes, put the fillet pieces in batter, fry over low heat for 4 minutes, making sure that the meat does not burn.
5. Flip the meat slices to the other side, fry for another 4 minutes.

Fried chicken breast in kefir-based batter is best served with herbs. A hot or warm dish topped with tomato, garlic or cheese sauce can be garnished with lettuce or parsley. As a side dish, fresh vegetables and pickles are suitable.

Chicken meat in cheese batter

Chicken meat in cheese batter

Cheese-based batter allows you to cook one of the hearty chicken fillet dishes. The emphasis on cheese batter is easy to make if you use the right spices. You can fry the chops, getting juicy and tender meat, using the following recipe:

1. Wash, dry and cut the chicken breast fillet (4 pcs), lightly beat with a hammer.
2. Grate hard cheese (100 g) on ​​a fine grater, mix with flour (2-3 tablespoons), eggs (4 pcs), sour cream (2 tablespoons), salt to taste.
3. Heat the pan with vegetable oil, put the fillet pieces on it with the side with the cheese batter, fry for about 10 minutes, apply the batter again on each of the servings and turn over, fry for 10 minutes to form a beautiful golden crust.

Fillet in cheese batter is suitable for a festive table. If you cook defatted chicken breast meat according to the proposed recipe, then the dish can be included in the diet menu, served with a side dish of vegetables. Serve fried fillet hot with herbs and tomatoes.

Chicken in beer batter

Chicken in beer batter

The recipe for chicken fillet in beer batter allows you to cook hearty and tender meat. It will not be dry or hard. Thanks to the air bubbles in the beer, the batter loosened by them ensures the preparation of a light and crispy dish. The chicken will be even more aromatic if you add spices and lemon zest to the pan while frying. Chicken fillet recipe step by step:

1. Cut the chicken breast meat (2 fillets) into thin plates 1 cm wide, salt and pepper on both sides, leave the strips for 15 minutes.
2. Prepare the batter in a bowl by adding chicken spices (0.5 tsp), egg, flour (6 tbsp) to beer (0.5 tbsp), mix and beat the ingredients until a thick mass is obtained.
3. Heat a frying pan with vegetable oil, pouring it with a layer of 1 cm.
4. Dip each piece of fillet in batter and place in a frying pan with hot oil.
5. Cook sizzling chicken meat plates until golden brown, frying the strips on each side for 2-3 minutes.

In order for the batter to lie on the fillet in an even layer, there should be no lumps in it. To remove excess oil after frying, it is better to put the chicken on a paper towel.

A dish of chicken fillet in beer batter can be supplemented with fresh vegetables, garnished with herbs, pour garlic or mustard sauce into a gravy boat.

Serve the dish immediately after frying, adding ketchup, a side dish of mashed potatoes or rice.

Chicken fillet in onion batter

Chicken breast in onion batter is a recipe worth cooking. Onions in the finished dish are practically not felt, and the meat comes out very juicy and fragrant. Detailed description of its preparation:

1. Cut the chicken fillet (300 g) across the grain into strips, add lemon juice (2 tablespoons), salt and pepper to taste, and then put the container with the meat in the refrigerator.
2. Grind a large onion in a meat grinder or blender, add mayonnaise (2 tbsp) and eggs (2 pcs), beat the food into a homogeneous mass, add flour (4 tbsp), put chopped dill (2 tbsp. ).
3. Pour a little flour into a separate bowl, roll the strips of chicken fillet in it and dip each of them in the egg-onion batter.
4. Put the fillet in batter in a pan heated with vegetable oil.
5. Fry strips of meat over low heat on both sides until golden brown.

You can serve fillet fried in onion batter with vegetable salads.

A savory dish with a pleasant aftertaste goes well with herbs, cucumber salads or white cabbage.

Since the onion is able to intensively break down the fibers of the meat, it acquires juiciness and a delicate taste, while remaining pink.

Chicken meat in sour cream

When deciding on the fat content of sour cream for batter, it is better to use a low-fat 20% product that will increase the volume of liquid in batter and improve the taste of chicken fillet. The thick composition for frying from fatty sour cream is heavy, and the dish itself has a large number of calories. Step by step cooking delicious chicken in sour cream batter:

1. Cut into small pieces 1 kg of chicken fillet, pepper, salt, mix, add garlic and spices to taste, leave for 10 minutes.
2. Beat 2 eggs with 1.5 tbsp. sour cream, pour into the composition of 1 tbsp. flour, 0.5 tsp baking powder, salt, bring the batter to a thick consistency.
3. Mix batter with chicken fillet pieces and leave for 30 minutes.
4. Heat a frying pan with vegetable oil, put the fillet in batter on it.
5. Fry the chicken on all sides, spread the meat on paper napkins.

It is better to use cold sour cream batter, which allows you to cook very tasty meat. Each piece of fillet should resemble a small pie. The recipe is also suitable for cooking delicious fish in batter.

Chicken fillet in tomato batter in Krasnodar style

Chicken fillet in tomato batter

Cooking a simple and quick chicken fillet dish will not take much time, just 10 minutes. Delicious fillet in batter can be prepared from a minimum set of products. It is enough to follow the recipe step by step:

1. Wash and dry the chicken fillet (0.5 kg), cut into slices of small thickness, salt, pepper, mix with a clove of garlic crushed through a press, add 1 tbsp. vegetable oil and leave for a few minutes.
2. Prepare a thick batter by mixing 1 tbsp ketchup with mayonnaise, beat in 2 eggs, add 2 tbsp. flour with baking powder (1 tsp), salt.
3. Spread the pieces of prepared fillet, dipping in batter, in a pan heated with vegetable oil.
4. Fry chicken meat slices over medium heat so that the fillet pieces in batter do not burn, but only lightly browned, covered with a fried crust.

For quick frying, before using the batter, it is better to roll the fillet pieces in flour or breadcrumbs. After that, immediately dip the meat into a semi-liquid composition. For frying, it is convenient to use a thick-walled pan or deep fryer. An excellent meat dish has proven itself due to the ease of preparation. Any novice housewife can handle the recipes for fried chicken in batter.

Chicken fillet in beer batter always turns out tender and juicy, despite the fact that in other recipes this meat is easy to overdry. Many people know how tasty the batter made with sparkling water is. Air bubbles are able to loosen the dough, and it becomes light and crispy. The batter cooked on beer turns out not only crispy, but also very fragrant. Especially if you add your favorite spices and fragrant lemon zest to it. Beer battered chicken is one of the most appetizing options for poultry, although not the healthiest (due to deep fat).

For this battered chicken recipe, it is best to use a fillet. Yes, this is quite an insidious meat, because it is easy to overdry. But the fillet cooked in beer will turn out tender and juicy. It will not spend very much time in the pan and will have time to cook without losing its juiciness.

There are different opinions about when to cook such a bird. Someone considers chicken in batter to be a festive dish, while someone is ready to forget about calories and enjoy it every day.

Cooking time: 20-25 minutes

Ingredients

• 1 chicken fillet
• 125ml very cold beer (sort doesn't matter)
• 60 grams of flour
• 1 egg
• zest of half a lemon
• salt, pepper - to taste
• vegetable oil for frying

Other than that, use your favorite spices to make the batter flavorful. I added dried tomatoes.

How to cook chicken in beer batter with spices

Cut the chicken fillet into thin strips - about a centimeter wide.

Salt and pepper the meat pieces.

To make chicken batter, combine egg, flour, beer, some salt and pepper, zest from half a lemon, and spices.

Beat the batter intensively so that not a single lump remains in it - then it will lie in an even layer.
Pour vegetable oil into a frying pan with a layer of 1 cm and put on fire.
Dip the chicken pieces in the batter and immediately send them to the pan.

The pieces will sizzle a lot.

Cook chicken until nicely browned on both sides.

Place the fried chicken on a plate lined with paper towels to remove excess oil.
Serve immediately while the batter is crispy. It is best to supplement food with mustard or ketchup.

How else can you cook chicken in batter?

It's all about batter, and batter recipes are quite diverse. They have one common base and different accents due to spices and seasonings.

Let's remember what a batter is for. Its purpose is quite simple: the juice from the chicken should not flow! The batter creates a crust that “plugs” the meat and “holds” all its fragrant relish inside. And this task is handled by a mixture of eggs, flour and liquid, salted and seasoned, in fact - liquid breading, batter. Batter is only three required elements, and what a variety of recipes!

Liquid component it can be water, carbonated mineral water, cream, fruit or vegetable juices, beer and wine, or a mixture of several ingredients.

Flour is also used differently- from whole grain wheat to oatmeal and corn. The latter (from which it turns out) is the heaviest, so it is better to “dilute” it with wheat. But the taste is excellent, vaguely reminiscent of hominy.

What is added to chicken batter as seasonings? Almost any spicy and spicy seasonings, sublimated onions and garlic, sesame seeds go to batter.

The more liquid in the batter, the tastier the chicken pieces will be. The liquid gives them a light and crisp texture. But there is a drawback: such a chicken turns out to be very high-calorie. Thick batter is heavy (especially one that is cooked completely without liquid).

Another secret is the use of cold batter. The colder it is, the tastier and more tender the meat.
And here is a tricky trick that I rarely use, because I don’t see too much difference, but still you can’t throw out the words from the song. So, so that the batter does not drain, try first lightly rolling the fillet pieces in breadcrumbs or flour breading, and then immediately dip into the semi-liquid mixture.

And do not forget that deep-frying requires a thick-walled dish in which you preheat the oil for frying the chicken. Be careful, it burns! And Bon Appetit.

Always for breakfast, you can quickly cook deliciously fried chicken fillet in batter from batter. This is a fairly simple way to cook chicken fillet, and it is almost impossible to spoil the dish. It is enough to defrost the fillet in advance, and all other ingredients, as a rule, are in any refrigerator.

The main function of the batter is to create crusts around the product that is being fried. This crust retains all the juices in meat, fish, poultry, and the fried product will be very juicy, which favorably affects the preservation of taste. Dipping foods in batter is a very convenient way to cook battered chicken, especially if you are not a big fan of white chicken meat.

Liquid dough, batter - in the simplest case, this is a mixture of flour and eggs, diluted to the required density with milk, cream or another liquid, such as wine. Sometimes, to give the batter a certain taste and consistency, yeast, soda are added to the mixture, and beer is used as a liquid. , by the way, very tasty if the batter is cooked with wine or beer, or for fried.

The main indicator by which the batter is evaluated is its viscosity, consistency. The thickness of the crust that forms during frying depends on this. A liquid batter that flows easily from the product will create a thin crust, a thick batter will create a thick crust. By the way, thick batter is great for the method of making breaded bell peppers -.

Most often, batter is made fresh, but spices and herbs are added to it. To remove the taste, you can add a little fragrant alcohol to the batter. In addition, batter can also be sweet, salty, spicy, etc. It all depends on the taste and what product will be fried.

Battered chicken fillet - lightly beaten white chicken meat fried in a dough crust. The composition of the batter for the dish is more a personal preference than a recommendation. By and large, given that the taste of the dough crust determines the taste of the dish as a whole, all the spices and batter ingredients create that excellent taste that you love. Breakfast is prepared in less than 30 minutes. And breakfast will be hearty and delicious.

Chicken fillet in batter. Step by step recipe

Ingredients (2 servings)

• Chicken fillet 2 pcs
• Egg 2 pcs
• Wheat flour 2-5 tbsp. l.
• White wine optional
• Garlic 2-3 cloves
• Olive oil 50 ml
• Salt, black pepper, hot red pepper, Mediterranean herbs, lemon Spices

1. To cook chicken fillet in batter, you need to take care in advance that the fillet thaws. Ideally, transfer the fillet from the freezer in the evening to the refrigerator. Then the fillet will be ideally ready for frying. If you defrost fillets in a microwave oven, there is always a risk of local overheating of the fillet, which will negatively affect the quality of the dish.

   Chicken fillet needs to be thawed

2. Put the thawed fillet on a cutting board. The side down where the skin was. With the help of a wooden mallet or the block of a large knife, it is very easy and accurate to beat the fillet. It is necessary to make sure that all the fillets are the same in thickness - no more than 2-2.5 cm. It is not worth beating thinner, the fillet may lose its shape, as it is very tender. A thicker fillet may not be fried and the chicken fillet in batter will turn out raw.
3. Salt the beaten fillet with a little salt and pepper with black ground pepper, and also sprinkle a little with dry herbs, typical for Mediterranean cuisine, rubbed with fingers: oregano, basil, savory, etc. Actually, that's all - the fillet is ready for dipping in batter and frying.

   Season the beef fillet with a little salt and black pepper.

4. Release the contents of two eggs into a deep bowl. Make sure that there is no eggshell left, this is unacceptable. Whisk the eggs with a whisk. Beat not until foamy, it is enough if the eggs are mixed until smooth. Lightly salt the eggs and add 1-2 pinches of red ground pepper. Mix eggs with spices.

   Mix eggs and spices

5. Add 3-4 tbsp. l. white wine - dry or semi-dry. If wine is unacceptable for some reason, you can add ordinary boiled water and 0.5 tsp. lemon juice. Continue whisking the mixture until smooth. Then, while continuing to beat, add flour in small portions. Add each next portion of flour only after the previous portion is completely mixed with the egg mixture.

   Prepare a fairly thick batter

6. The amount of flour needed to make the batter is up to the situation. It is necessary that the batter turned out like honey. If you take the batter in a spoon and tilt it, the batter should flow, sagging, but not pour out in a jet.
7. Heat olive oil in a deep frying pan. Once the oil is hot, sauté the peeled and crushed garlic cloves in it. The purpose of garlic is to flavor the oil. When the garlic begins to darken, discard it.

   Saute garlic in olive oil

8. Dip the prepared chicken fillet in batter - completely immerse. It is necessary that the batter completely covers the fillet. If it seems to you that the batter is too liquid and drains from the fillet, you should add more flour and mix, and dip the chicken fillet in the batter again. This is important, as the thin dough around the fillet will quickly fry, preventing the chicken from cooking. It is necessary that the thickness of the batter around the fillet is several millimeters. Let the batter be thicker than liquid.

   Dip the prepared chicken fillet in batter and put in hot oil

9. Using a fork, lift the battered chicken fillet to drain excess batter. The batter draining from the fillet will turn into pieces of fried dough in oil. Put the chicken fillet in batter in a well-heated flavored oil.
10. It is necessary that the batter is quickly fried, forming a golden crust. Turn the fillet over immediately and fry on the other side. Further, reduce the heat to below medium and, often turning over, fry the chicken fillet in batter until the chicken meat is fully cooked.