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Chicken fillet in batter is a classic recipe. How to make a delicious batter for chicken fillet in pieces, for chops

Properly prepared batter keeps the poultry juicy inside and at the same time creates an appetizing crispy crust on its surface. This hot is ideal for a daily lunch and will be a worthy decoration for festive table... There are several ways to cook chicken breast in batter. We offer proven options.

Classic chicken breast in batter in a pan

Ingredients: 470 g poultry fillet, pepper mixture, salt, 2 tablespoons eggs, 2 large tablespoons of fat mayonnaise, 4 tablespoons of white flour.

  1. Fillets are washed, dried and cut into longitudinal slices. Each of them must be properly beaten off with a special hammer. Cover the meat first cling film. This will prevent them from tearing when hitting.
  2. Mayonnaise is paired with a beaten mixture of eggs, salt and peppers. Little by little flour is added to the mass. In the end, it should be pretty thick batter without lumps.
  3. The prepared pieces are dipped in turn into the resulting mixture and fried in oil until tender.

Each slice will sit in the skillet for about 6-7 minutes until golden brown casks appear.

Simple and quick recipe

Ingredients: 620 g of chicken fillet, about 120 ml of refined oil, 2 tablespoons of eggs, a large spoonful of filtered water and 5 tablespoons of wheat flour, salt.

  1. The washed and dried poultry is cut into long steaks along the grain.
  2. The workpieces are placed in cellophane and well beaten off with the blunt side of a knife or a special hammer. The fillet is salted. You can sprinkle it with your favorite seasonings.
  3. Eggs are broken into a bowl. Gradually flour is added to them, and water is added. The mixture must be stirred until it is homogeneous without the slightest lumps. The batter is salted.
  4. Pieces of the bird are immersed in the resulting mass.
  5. Then they are immediately immersed in a frying pan with boiling oil and fried on both sides.

It is advisable to place the slices while still hot on a paper towel to rid them of excess fat.

How to make a batter from rusks?

Ingredients: 5 tablespoons of rusks, 2 tablespoons of eggs, 4 tablespoons of thick fat sour cream, 2 pinches of granulated sugar, a mixture of peppers, salt. How to make a batter for chicken breast, is described below.

  1. First of all, the eggs are turned into a homogeneous mixture with a fork, after which they are added, beaten well with a whisk or mixer.
  2. To taste, salt and a mixture of ground colored peppers are added to the mass. Sugar is added immediately. The mass is well mixed.
  3. Sour cream and sifted wheat flour are added to the mixture. The components are mixed until even the slightest lumps disappear.

Chicken pieces are greased with the finished dough before frying.

Fillet in cheese batter

Ingredients: 330 g chicken fillet, 90-110 g hard cheese, large egg, 3 tablespoons of mayonnaise (can be replaced with sour cream), 2 tablespoons of light flour, salt to taste, Italian herbs.

  1. The washed and dried fillet is cut across the fibers into 3-4 pieces each. The blanks are salted, sprinkled with spices to taste.
  2. For batter, flour, mayonnaise / sour cream, chicken egg, salt are combined. If mayonnaise is used, then you need to remember that it is initially salty and do not overdo it with such an additive.
  3. The last to be added to the egg mixture is grated cheese. All ingredients of the batter mix well.
  4. The chicken is sent into the cheese mass so that it completely covers each piece.

Fry the meat over low heat for a couple of minutes on each side. The cheese will melt quickly, so you need to make sure that the batter does not burn in the pan.

With bran and sesame seeds

Ingredients: 600-650 g chicken fillet, 5 tablespoons of wheat bran, 2 very large eggs, 4 tablespoons of light sesame seeds, a pinch of salt, a mixture of colored peppers.

  1. First, eggs are broken in a deep bowl. The whites should combine with the yolks into a homogeneous mass.
  2. Sesame and bran are mixed in a separate flat container. The latter must be thoroughly kneaded with a mortar or chopped using a special blender attachment.
  3. Pieces of chicken are finely chopped and slightly beaten off. Salt and pepper the meat to taste.
  4. The slices of the breast must be dipped first in the egg mixture, and then - roll in dry - sesame with bran.
  5. The pieces are fried in hot oil until golden brown.

It is this type of batter that is considered the most dietary and low-calorie. It should be used by those who are on a diet. In addition to sesame seeds, you can also take flax seeds as an additional ingredient.

Chop in beer in a pan

Ingredients: a pound of poultry fillet, 1.5 glasses of light beer, 6 tablespoons of wheat flour, 2 tablespoons of eggs, 90 ml of medium-fat cream, table salt to taste, any aromatic herbs.

  1. Beer and cream are mixed in a deep glass container. Table eggs are driven into the mass one by one. All components mix well. They are salted to taste and sprinkled with aromatic herbs.
  2. At the end, flour is poured into the dough in small portions. The ingredients must be mixed very well so that not the slightest lump remains. Otherwise, lumps of flour can greatly spoil the taste of the finished dish.
  3. The batter should stand a little. Then you can dip small pieces of chicken, previously beaten off, into it, and fry them in hot oil.
  4. Flour, slightly beaten eggs, salt are combined separately. You can use any dried herbs as well.
  5. A still warm dough is poured into the flour mixture in a trickle. The components are quickly mixed. Let the batter sit for 10-12 minutes.
  6. The fillet is cut into pieces and beaten off.

It remains to dip the poultry slices in batter and fry in hot oil.

To make it fragrant and juicy? Just choosing the right one turns out exactly like that. And if you use some spices during cooking, then it will also be unusually fragrant. Such a dish can not only be put on the table hot. Chicken in batter is good even when it's cold. It can be taken to a picnic as a snack.

It is better to use for this dish. Then there will be no need to waste time on separation of bones. Cut the meat into small cubes, about three centimeters each. It is not necessary to strive for them to be even. It's not that important. Then sprinkle it with pepper and salt. Take 3 cloves of garlic and squeeze it through a press. Then we rub the pieces of chicken fillet with it. Now you need to leave the chicken for 15 minutes to marinate. During this time, you can prepare batter. Take one egg and beat it a little in a cup. Add three tablespoons of good flour. Sprinkle in a pinch of salt and curry. In order to get a beautiful color, it is enough to put curry on the tip of a knife, and half a teaspoon is needed for the aroma.

Now we take a deep container and pour oil into it. fried in a large amount of fat. The oil should boil. Separately pour bread crumbs into a plate.

Dip each piece of chicken in the prepared batter, and then in crackers. Then we put them in hot oil. When they are browned on all sides, take them out on a paper towel. This usually takes about 10-15 minutes. The chicken in batter is ready.

Recipes may differ in the chosen batter option. Various ingredients are used in its manufacture. Cheese batter chicken is cooked a little differently. The difference lies precisely in the recipe for the batter. To prepare it, beat the egg. Then we mix it with flour. Add some salt and spices. Three cheese on a grater and also pour it into the prepared mixture. Mix everything well. After that, dip the chicken pieces into the batter and fry in hot fat. You can mix the egg and flour separately, and grate the cheese on a separate plate. Then dip the chicken in the egg, then roll in the cheese. Then dip it into the egg again. After these manipulations, immediately immerse a piece of chicken in heated oil and fry until tender.

To make the batter more airy, beer is added to it. To do this, you need to take one egg and beat it a little. Now add 50 ml of light beer. Mix everything well and add three tablespoons of flour. Chicken fillet cut into slices, sprinkle with pepper, salt and spices to taste. Then we dip it in batter and deep-fry it. Chicken in beer batter served with vegetables, herbs or any side dish. It can also serve as an independent dish.

Chicken breasts can be fried in batter as chops. They should be beaten off by wrapping cellophane, very carefully. Then add any spices and salt. You can also sprinkle chopped herbs (for example, basil) into the batter. We dip the pieces into the resulting mass and quickly fry in hot fat. Batter chicken is quick and easy to cook.

A batter is a "coat" on a dough product.

It retains its juiciness, gives a golden brown crust and is very tasty in itself.

You can cook anything in batter.

And meat, and fish, and vegetables, but chicken fillet is especially successful.

Chicken fillet in batter - general cooking principles

Mainly used for batter wheat flour... But there are recipes with starch, oatmeal or oat flour, with breadcrumbs. Sometimes they mix several different ingredients, which gives the dough an unusual taste.

What else is added:

Sour cream or mayonnaise.

Sometimes the batter is prepared with beer or mineral water. There are recipes with the addition of spices, herbs, cheese.

Fillets for frying are cut into pieces, slices or strips. Sometimes they beat him off. But they are always rubbed with spices or at least salted. Sometimes marinated with different sauces. The prepared fillet pieces are dipped in the dough and fried. Usually in a frying pan. Vegetable oil or a mixture of fats is used.

Chicken fillet in sour cream batter

The recipe for cooking the simplest and very quick chicken fillet in batter, for which you need sour cream. Fat content does not matter. The dish is prepared for about half an hour.

Ingredients

Fillet 0.5 kg;

4 tablespoons of sour cream;

5 tablespoons of flour;

Parsley or dill.

Preparation

1. Take the chicken fillet and cut it into half-centimeter plates. They can be of any size. Beat off lightly with a kitchen hammer and rub with spices, sprinkle with chopped herbs.

2. Whisk two eggs and sour cream. Add half a teaspoon of salt and prescription flour. Stir.

3. Dip the fillet into the resulting batter and fry in oil. We make the fire medium. We hold the chicken on each side for about five minutes.

4. Done! Serve with side dishes, vegetables, sauces or just with bread.

Chicken fillet in batter in a pan with cheese

Recipe cheese fillet chicken in batter, which turns out to be very ruddy and crispy. For the test you will need hard cheese... The variety and fat content do not play a special role. Also, mayonnaise is used in the dough, which, if necessary, is replaced with sour cream.

Ingredients

0.5 kg of chicken;

0.1 kg of cheese;

Any spices;

2 tablespoons of mayonnaise;

Flour 2-3 spoons.

Preparation

1. As usual, cut the washed and dried breasts into thin slices. You can beat it off a little. Rub with spices and let them lie down while the dough is being prepared.

2. Beat eggs with a pinch of salt. Add mayonnaise to them, followed by flour. Stir well.

3. Rub hard cheese with small shavings and put in the prepared batter. Stir.

4. We put the pan to heat. Pour in the oil. The layer should be at least 5 millimeters so that the chicken does not float, but also does not burn.

5. Dip the beaten fillet into cheese batter and fry in the usual way. After turning the chicken over to the other side, cover the pan and let the fillet steam inside.

Chicken fillet in batter "Straws" with sesame seeds

The recipe for a very interesting sesame chicken fillet in batter in a pan. The toasted seeds give it an unusual but very pleasant taste. Another feature of this recipe is the chicken slicing. The fillet is fried in strips and it turns out a lot.

Ingredients

0.3 kg fillet;

100 ml of milk;

1 spoon of sesame seeds;

Preparation

1. We cut the chicken first into layers, and then across. This will make long straws. Their thickness should not exceed half a centimeter. Otherwise, the fillet will take longer to fry.

2. Sprinkle the chicken with seasonings, let it sit for ten minutes while the dough is being prepared.

3. For batter, shake eggs with milk, add salt and flour. Stir. Pour flour "by eye". The dough should be medium, like for pancakes.

4. Pour sesame seeds into the dough and stir.

5. Heat up the oil. Pour it into a frying pan with a thick layer of about a centimeter. The straws do not need to be covered and will be deep-fried.

6. On a fork, prick a piece of fillet, dip it in the dough and put it in the pan. This needs to be done very quickly.

7. As soon as the dough is browned on one side, turn the pieces over and fry on the other side. We take out on napkins to remove excess fat.

Chicken fillet in batter in a pan (on starch)

Starch batter differs from flour options in taste and has its fans. Can be mixed with half a serving of flour. The starch used is potato, but can also be taken from corn.

Ingredients

120 grams of starch;

0.4 kg fillet;

100 ml of water;

Oil and spices.

Preparation

1. Immediately marinate the fillet. Before that, cut the pieces into the desired size and beat off lightly. You can simply marinate in spices or add a little soy sauce, sour cream, or a spoonful of mayonnaise. The chicken will be more tender with them.

2. Break eggs into a bowl, beat well with a whisk. Add a teaspoon of oil and salt. Stir and then pour in water, and after it we pour starch. We introduce it in small portions and drive it well so that no lumps form. For the same reason, we do not use warm water.

3. Dip the previously marinated fillet in starch batter.

4. Put the chicken in hot oil and fry until tender. If the fillet is coarsely cut, then you can cover it with a lid for two minutes.

Chicken fillet in batter on beer

Many housewives are familiar with beer batter, but not all. This dough turns out to be very airy and tasty. It is suitable for frying not only chicken fillets, but also meat and fish. Beer can be light or dark, but it is important that it is not fizzled out.

Ingredients

120 ml of beer;

0.5 kg fillet;

0.1 kg flour;

Preparation

1. Chop and beat off the chicken with a hammer. The size of the pieces is any. You can make plates or straws. Sprinkle with spices, you can add chopped clove of garlic.

2. Beat the egg, add a little salt and add beer. Stir quickly and add flour. The dough is ready! You do not need to let him stand, we proceed immediately to frying, until the gases have evaporated.

3. We dip the chicken into the dough, trying to envelop the piece from all sides.

4. Put butter in a hot pan, fry on both sides. After the chicken has been turned over, you can cook the food under the lid.

Spicy chicken fillet in batter in a pan

The recipe is very aromatic and spicy food that men will especially like. For this chicken fillet in batter in a pan, you need red ground pepper and soy sauce.

Ingredients

500 grams of fillet;

100 ml of milk;

20 ml soy sauce;

0.5 tsp ground pepper;

2 cloves of garlic;

150 grams of flour.

Preparation

1. Cut the chicken into pieces of any size, but not small. Sprinkle with half the red pepper indicated in the recipe. Pour in the soy sauce and mix well with your hands. Let the fillet sit for a while.

2. For the batter, beat the egg with a pinch of salt and the rest of the pepper. You can add more to taste. Or add a little black pepper, which has its own aroma. Add milk with flour and mix well with a whisk. For porosity, add a small pinch of baking soda or the same amount of baking powder for the dough.

3. Dip the chicken pickled with pepper in hot batter and fry the usual way... Brown well on both sides.

Chicken fillet in batter with tomatoes

Amazing recipe chicken fillet in batter in a pan, which is cooked with tomato. Choose a juicy, ripe, but firm tomato that can be easily cut into slices.

Ingredients

2 tablespoons of mayonnaise;

0.3 kg fillet;

80 grams of cheese;

1 tomato;

Seasonings;

70 grams of flour.

Preparation

1. For this recipe, it is advisable to cut the fillets into large but thin flat cakes. Then they lightly need to be beaten off and sprinkled with a small amount of spices.

2. For the batter, beat the mayonnaise and the chicken egg, then add the flour and salt a little. Stir.

3. Immediately you need to cut the tomato into thin circles, put it in a bowl. Rub cheese into another bowl. It is better to use hard cheese.

4. Pour in a little and set to warm.

5. Dip chicken tortillas in batter and put in a frying pan. Fry on one side, then turn over and immediately place a circle of tomato on the toasted side. If the fillet area allows, then you can place two pieces. Sprinkle quickly with cheese and cover.

6. Cooking fillets under the lid for three minutes. During this time, the cheese will melt, the tomato will warm up, and the chicken will come to its final readiness.

Chicken fillet in batter in the oven

It turns out that you can cook chicken fillet in batter not only in a frying pan. In the oven, this dish turns out to be less greasy and you do not need to waste time idle at the stove. The batter is made from sour cream.

Ingredients

70 grams of sour cream;

2 cloves of garlic;

A piece of cream. oils;

400 grams of chicken;

Preparation

1. Chop the chicken coarsely, tap with a hammer, rub with chopped garlic, salt and pepper. You can use regular chicken seasonings.

2. Beat eggs with sour cream for batter, add salt and flour. The dough should be thick but sticky. If you put a spoon, then it will stand.

3. Pour oil on a baking sheet or lay a silicone mat.

4. Coat the chicken with the cooked dough, put it on a baking sheet. On top we level the layer of batter with a spoon so that it is even more even.

5. Put in the oven at 200 degrees and fry for about 25 minutes,

6. Take out, grease the top with a piece of butter and you're done!

Is there a batter left? We do not throw it away under any circumstances! You can spoon it into the pan and fry the pancakes. Or dip any other product and also fry. For example, crab sticks, leftover pieces of fish, any meat and even liver. Delicious in batter, zucchini or eggplants are obtained.

In order for the chicken to cook well and not absorb oil, you need to put the product in hot oil. And by no means in large batches. Otherwise, the temperature of the fat in the skillet will drop sharply and the batter will begin to absorb the oil.

The batter will be fluffy and airy if you add a little baking soda to the batter. You can add baking powder, but also in small quantities. You should not add rippers if the batter is on water with gas or on beer.

If you need to prepare a dense batter, then you can not knead the dough, but make a multi-layer breading. The chicken is dipped into an egg, then into flour, then again the egg and flour. You can repeat it more times, depending on the desired result. This breading can be done not only with flour, but also with breadcrumbs.

The chicken will be tastier and more aromatic if you add a butter slice to the vegetable oil for frying.

You can add a pinch of sugar to the batter to make the crust golden and brown well. But it's important not to overdo it. Otherwise, the crust will be fried much faster than the chicken will.

Greetings, dear readers!

I would like to have breakfast today with something tasty, but to be honest, I don’t want to spend a lot of time on cooking, so today I decided to cook a quick and healthy breakfast, namely, fry the chicken fillet in batter.

If you have the same situation - minimum time and desire, join me, we will cook together quick meal — chicken fillet in batter... I think everyone knows that when frying it turns out to be very dry, but this is not about our dish, since thanks to the batter, the meat does not lose its juiciness and it turns out to be very tasty.

Reading this recipe, you probably immediately have a question: Will it be fried in batter and how good is it? I can safely answer you yes! To be honest, it bothered me as much as you did when I first heard about the recipe. But when I tried to cook, all my doubts were immediately dispelled, since the fillet was fried in batter, just like without it.

Another advantage of the dish is that, with a slight change in the batter, in which it radically changes its taste, which makes it possible to experiment and come up with new ideas. You can also roll fillets in bread crumbs for a crispy crust, so feel free to experiment and you will definitely get incredible tasty dish... Well, for cooking chicken fillet in batter according to the standard recipe, we need the following ingredients:

  • Chicken fillet - 1 piece;
  • Chicken egg - 2 pieces;
  • Wheat flour - 2 tablespoons;
  • Vegetable oil - for frying;
  • Salt to taste;
  • Pepper - to taste;
  • Additional spices to taste.

Cooking chicken fillet in batter

To begin with, we take the chicken fillet, wash it in cool water, using a sharp knife, cut it into small thin layers. The thickness of the chicken does not play a big role, as I have already said, it fries well enough despite the batter, but I do not recommend cutting it into too thick pieces. After we cut the meat, it is necessary to beat it off a little with a culinary hammer, the meat will cook much faster this way and will be more juicy. Now salt and pepper the fillet to taste, if you wish, you can add some of your favorite spices, you can also pour a little vegetable oil on the meat, which will make it even more juicy.

Next, let's start making batter for, break two into a small plate chicken eggs, salt a little, do not forget that the meat is already salted well enough, so do not overdo it, so as not to oversalt, sprinkle with black ground pepper on top and beat the eggs. Then add two tablespoons of flour and mix thoroughly again until a homogeneous consistency, it should remind you of sour cream in density. it standard recipe batter, but adding honey or mustard will make something delicious, so feel free to experiment.

Now everything is quite simple, we dip the fillet pieces in the batter, the fillet, while we were preparing the batter, were soaked in spices well enough. If you wish, you can also roll in bread crumbs.

Next, take a frying pan, pour a little into it vegetable oil and put it on the stove to warm up. Put the chicken in a preheated frying pan, fry until the meat turns white.

When the meat turns white, turn it over and fry it on the other side, until golden brown.

Chicken meat has become so tightly embedded in our life that sometimes it seems that it is still possible to cook this kind of poultry meat. Chicken in a slow cooker, chicken in the oven and that's it! No! It's time to expand the boundaries of using chicken in cooking and reveal the secrets of new dishes that allow housewives to delight loved ones with juicy and healthy meat... Cooking chicken in batter allows you to achieve such qualities. Batter is a loyal and reliable assistant in the kitchen, using which you can give meat and other ingredients different tastes every time - spiciness, piquancy.

What is batter? The batter is a batter in which the ingredients are dipped before frying. In the future, the batter forms a crispy crust, and the meat itself absorbs the aroma and taste of the components that make up the batter. By the way, the batter came to us from France, it was here that a new method of frying food began to be used several centuries ago. Then the recipe migrated to Japan. The main advantage of chicken in batter is juicy and tender meat.

Chicken in batter - preparing food

There are many recipes for making batter, based on the use of completely unexpected ingredients - beer, mineral water, wine, plain water and much more. You can also add herbs and spices to the batter, whose aroma will absorb the meat. By the way, in many countries, batter is used not only for frying meat, but also for cooking fish, and even fruits and vegetables!

In batter, you can cook chicken breast, wings, drumsticks, thighs, that is, any part of the carcass.

Batter Chicken Recipes

Recipe 1: Chicken in fast food batter

Everyone who has ever visited fast food establishments, for sure, was delighted with the crispy crust of meat in batter. You can achieve this result at home. This will make it possible to please little family members with healthy meat, which until that time they could only eat at McDonald's.

Required ingredients for making batter:

Flour - 2 tbsp.;

Starch - 1 tbsp.;

Marjoram - 3 tsp;

Dry dill - 1 tsp;

Tarragon - 1 pinch;

Thyme - 1 pinch

Paprika - 2 tsp;

Garlic - 3 teeth.

Ingredients:

Fillet - 500 - 700 g;

Vegetable oil - 1 liter.

By the way, we will need ingredients for the meat rolls as well. To do this, add a pinch of the above spices to a glass of flour.

So, for chicken in batter prepared according to the "fast food" recipe, it is better to take poultry fillets. Prepare the batter - for this, mix the ingredients with flour and add water. The final consistency should be slightly thinner than the pancake dough.

Put the fillet in the batter for an hour. Heat oil in a deep frying pan. We take out two pieces of fillet and roll in a flour mixture with spices, put in butter. Fry on both sides.

By the way, it is better to fry fillets in a pan in two pieces, this will allow not to lower the degree of hot oil, which will help the meat to absorb less oil.

Recipe 2: Chicken in beer batter (drumsticks)

It is impossible to describe the taste of poultry meat fried in beer batter in words. You just need to taste such a dish and enjoy the juiciness and tenderness of the meat. By the way, this recipe even allows chicken fillet, which becomes dry when frying, to retain its juiciness and taste.

Required Ingredients:

Shin - 500 - 700 g;

Vegetable oil for frying - 500 ml;

Olive oil - 2 tablespoons;

Seasonings, salt.

For beer batter:

Flour - 1 tbsp.;

Salt, black pepper and other spices;

Beer - 1 tbsp

Marinate the shin. To do this, salt and pepper them, add a little greens, seasonings and 2 spoons olive oil... Mix well and leave for 40 minutes to soak the ingredients.

The meat is marinated, you can start making batter. To do this, mix flour with spices and add a glass of beer. The batter should be thick sour cream. Let's start cooking.

Heat the oil, dip each drumstick in the batter, dip it well and put it in the pan. After education golden brown, you can turn the shin.

Recipe 3: Chicken in onion green batter (fillet)

To make batter, you need milk and herbs. If you are fans of mayonnaise, you can replace milk with it.

Required Ingredients:

Fillet - 700 g;

Vegetable oil.

For batter:

Egg - 2 pcs.;

Milk - 1 tbsp.;

Flour - 1 tbsp. (of which 5 spoons will be used to roll meat);

Onions - 1 pc.;

Greens to taste.

Cooking method:

Chicken fillets are best cut into thin slices, each of which should be slightly beaten with a hammer, but do not overdo it. Salt the meat, squeeze the lemon, we need about 3 tablespoons of juice. The meat is marinated for 30 minutes.

Let's move on to the batter.

Chop the greens finely, you can also chop green onions... Peel and grind the onion in a blender. We mix greens with onions, where we break 2 eggs. Beat the mass well with a fork. Add flour (do not forget to leave 4 - 5 spoons to roll) with milk. Leave the batter for 15 minutes.

Heat the oil. First, roll the pieces of meat in flour and only then immerse them in batter. Fry on both sides.

Recipe 4: Chicken in batter in the oven

To prepare a dietary and very tasty dish - chicken thighs in batter, baked in the oven, even a novice cook can.

Required Ingredients:

Hips - 5 pcs.;

Butter - 50 g.;

Flour - 5 tablespoons;

Breadcrumbs;

Egg - 2 pcs.;

Seasoning.

Cooking method:

Marinate the meat. Share chicken leg on the joint, salt, add seasoning and marinate for 30 minutes.

We take a baking dish and pour in the butter melted in the microwave.

Cooking batter - beat eggs, a pinch of salt and spices. Pour flour and crackers on separate plates.

So, first we dip each piece of meat in an egg, then in flour, and then gently roll in bread crumbs. We put the meat in the dishes. We send to the oven for 45 - 60 minutes.

The chicken in batter is ready.

Chicken in batter - secrets and useful tips from the best chefs

When cooking of this dish chicken meat must be completely defrosted.

If you want to achieve a thicker layer of crisp, then the meat must be dipped twice, first in the marinade, then in flour, again in the marinade and flour.