Chicken Fillet in Batter

Prepare all the ingredients for chicken in batter. The meat should be chilled. I used chicken breast in the recipe. You can also use thigh fillet, it will be even juicier. You will also need flour, eggs, and milk for the recipe. As you can see, the composition of the dish is very simple, and the necessary products are almost always in the refrigerator.

Prepare batter for the chicken. Beat the eggs in a deep bowl. Add salt, milk and mix well until smooth consistency.

Gradually add flour to the liquid part, stirring the batter each time with a whisk to prevent lumps. In this way, add 150 grams of flour to the batter. The mixture should be uniform and smooth.

Prepare the chicken. Cut the chicken fillet into equal pieces. Do not make them too thick. Otherwise, the batter will brown on top while the chicken inside won't have time to fully cook. It is better if the thickness is no more than 1-1.5 cm. Note that I am preparing the chicken in batter according to the classic recipe. However, you can also coat the chicken in spices beforehand. It can be dried garlic, chicken seasoning, or any other favorite herbs and spices. In the batter, they will release their aroma, and the chicken meat will be very flavorful. It is not recommended to add spices directly to the batter. When frying in a pan, they can become overly toasted and give a bitter taste to the batter.

Pour the remaining flour into a separate clean plate and coat each piece of chicken fillet in it.

Place the chicken pieces in the batter and coat them on both sides. The batter should completely cover each piece of chicken. But try not to have too much of it on the fillet. Otherwise, the coating on the cooked chicken will be thick.

Pour vegetable oil into a skillet and heat it over low heat. The oil should be very well heated before we start frying the chicken fillet in the batter. Place the chicken pieces in the skillet and fry them over low heat until they have a golden crust.

Turn the chicken pieces over and fry them on low heat until golden brown. Remember about the heat. Do not make it too high. It is better if it is minimal. This will allow the chicken to cook well both on the outside and inside. With high heat, the batter will quickly brown, while the meat will remain raw. On average, it takes about 3-4 minutes to cook one side of the chicken fillet. But the exact time will depend on the size of your pieces and the heat conductivity of your skillet. It is not recommended to fry all the pieces at once. It's better to do it one by one, so that each piece has enough space on the skillet for even cooking.

In this way, fry all the chicken fillets in the batter. Place them on a plate and let them rest for 4-5 minutes, so that the juices in the chicken are evenly distributed throughout the fibers.

You can serve the chicken fillets in the batter both hot and cold. They go perfectly with fresh vegetables, sauces, and salads. Enjoy your meal.