Chicken chops in batter

Recipe 1: chicken breast chop in batter (with photo)

Battered chicken breast chops are juicy meat slices with a golden-brown egg-flour crust and a simply divine aroma and taste. This dish will decorate any holiday or everyday table and will never get boring, especially if you complement it with different favorite side dishes each time. And this chicken also makes wonderful sandwiches that you can take to a picnic, school, university, work, or just enjoy them as an afternoon snack!

Chicken (fresh boneless breast) 1 piece or 2 halves (total weight 700 grams)
Chicken egg 2 pieces
Wheat flour 2-3 tablespoons
Mayonnaise 2 tablespoons for batter and 100 grams for deboning
Salt to taste
Ground black pepper to taste
All-purpose chicken seasoning to taste
Vegetable oil as needed

Take a fresh boneless chicken breast, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to remove excess fat, film, and cartilage.

Then we cut the meat across the grain into slices 2 centimeters thick. In turn, cover each piece with plastic cling film and beat with a kitchen hammer so that the thickness is reduced to about 1 centimeter and the area is doubled.

Sprinkle the chopped chicken on all sides with salt and ground black pepper to taste, transfer to a plate and proceed to the next step.

Using a fine mesh sieve, sift all the wheat flour specified in the recipe, preferably premium grade, into a deep, clean bowl. This step is very important, due to it the grain, ground almost into dust, dries, becomes more loose and gets rid of any kind of debris. That is why products made from such flour turn out more fluffy, and it does not matter what it is used for!

Next, place fresh chicken eggs in a deep plate and beat them with a fork until fluffy for about two minutes. Then add a couple of tablespoons of sifted wheat flour, salt, ground black pepper, universal chicken seasoning to the resulting mass and shake everything until a homogeneous semi-thick consistency without lumps - the batter is ready!

Now put a frying pan on medium heat, pour a little vegetable oil into it, 3-4 tablespoons is enough for a start, and let it warm up. At this time, roll a piece of chicken breast first in flour, and then dip it in batter on all sides.

Literally after a few minutes, lower the first portion of meat into well-heated fat and cook on both sides, about 2-3 minutes on each. As soon as the chops are covered with a golden crust, using a kitchen spatula, transfer the finished dish to a large flat dish and fry the rest of the chicken breast in the same way.

Battered chicken breasts are served hot as a second main course. This delicacy goes well with any complex or light side dish, for example, porridge from various cereals, legumes, rice, as well as pasta, mashed potatoes, stewed, baked, boiled or steamed vegetables or salads. An excellent addition to such chops would be marinades, pickles, sauces based on cream, sour cream, milk, tomatoes or mayonnaise. Cook with love and enjoy delicious food! Bon appetit!

Chicken chops in creamy batter

An excellent addition to this dish will be various sauces prepared on the basis of cream, tomatoes, and milk.

We create a meat delicacy from the following products:

500 g fillet;
2 processed cheeses;
100 ml milk;
2 eggs;
40 g flour;
salt and spices to taste.

Cooking specifics:

Wash the meat under cold water, remove the film and skin. Cut into small pieces 1.5 centimeters thick. Wrap in film and beat lightly. Sprinkle the fillet with seasonings on all sides.
Beat the eggs into a bowl, beat with a fork until the volume increases, add grated cheese to them and beat with a mixer. Next, pour in the milk, add the flour and bring the mixture until smooth.
Dip the chops into the prepared mixture and fry in a hot frying pan on both sides for 5 minutes.

The battered meat turns out juicy and aromatic, with a light airy crust.

Recipe 2: chicken chops in batter in a frying pan

A simple and quick recipe for chicken chops without any hassle. The fillet is tender and juicy thanks to the use of batter, which securely envelops each chop. If desired, you can add garlic or chicken seasoning to the batter. From 500 g of chicken fillet I got 8 chops.

Sour cream 2 tablespoons
Salt 1 to taste
Flour 4 tablespoons
Eggs 2 pieces
1 pepper to taste
Chicken fillet 500 grams
Vegetable oil for frying 2 tablespoons

Cut the fillet into slices, beat each slice with a kitchen hammer.

Beat eggs, sour cream, and a pinch of salt until smooth.

Add flour, mix.

The batter should be as thick as liquid sour cream; add more flour if necessary.

Season the chops with salt and pepper. Dip the chop into the batter on both sides.

Place the chops in a frying pan with very hot oil. Fry over medium heat for 5-7 minutes.

Turn over and fry on the other side as well.

Inside.

Chicken chops in a simple batter with milk

Previously, meat was fried in its pure form, but French chefs figured out how to serve a piece of fried chicken more elegantly. This is how the batter for chops appeared, in which the meat is dipped.

Prepared from the following ingredients:

600 g chicken breast;
100 g wheat flour;
2 eggs;
200 ml pasteurized milk;
3 tbsp. l. vegetable oil;
spices to taste.

Step-by-step instruction:

We rinse the chicken under water and dry it. We cut the breast into transverse pieces, about a centimeter thick. We tap each piece with a kitchen hammer.
Prepare the batter. To do this, mix eggs with salt and spices, add flour in small portions, stir. Dilute the resulting mass with milk and bring the mixture until smooth so that there are no lumps.
Heat a frying pan with oil, dip the chicken in the batter, fry until crisp on each side.

This is a classic recipe, according to which the dish is prepared very quickly at minimal cost.

Recipe 3: chicken chops in batter (step-by-step photos)

Tender chicken fillet chops are a great option for a quick and satisfying dinner. They are absolutely simple to prepare, look beautiful and appetizing, and the taste of these chops is simply wonderful. They can be served as a wonderful separate dish or with any delicious side dish of cereals or vegetables.

2 pieces chicken fillet;
2 fresh eggs;
Flour - one glass;
Olive oil - as much as needed for frying;
Seasonings according to preference;
Salt to personal taste.

First, you need to rinse the chicken fillet, and then take a sharp knife and carefully cut it lengthwise into thin slices. One medium-sized fillet should yield five slices.

If the fillet is from a young chicken, then it may not require beating. But if you want to do everything according to the classics, you can lightly beat each slice on both sides.

Next, prepare the batter. The classic batter is quite simple to prepare - beat two eggs in a bowl, add salt and seasonings.

To coat the chicken pieces, pour flour into a flat plate.

Each piece is rolled in flour on both sides, then thoroughly dipped in egg, after which it is placed in flour again. Any vegetable oil is suitable for frying, but olive oil will be healthier.

Place the chops in hot oil in a frying pan and fry on each side for at least three minutes. Since the pieces are quite thin, during this time they will have time to fry.

Before serving, chops can be decorated with fresh herbs.

Homemade chicken chops in batter with cheese

If you want to surprise your family, you can cook not ordinary chicken chops, but chops in a delicate cheese batter. The taste of chicken goes well with the taste of hot cheese.

To prepare this delicious dish, you need to take:

2 pieces of chicken fillets;
2 fresh eggs;
One glass of flour;
Cheese, preferably hard varieties - 100 g;
Mayonnaise - a little, 1 tbsp is enough;
Olive oil;
Seasonings and salt are to personal taste.

Cooking time: 50 minutes. The calorie content due to cheese increases slightly and amounts to 210 kcal per 100 g of dish.

Directly the cooking process. Wash the fillet and cut lengthwise into several thin pieces. To create the batter, you need to beat eggs with salt and spices, add mayonnaise. Grate the cheese, you can use a large one, it will turn out tastier.

Pour the cheese into the batter and mix well. Pour flour into a flat saucer. Dredge the chicken pieces on both sides in flour and then dip into the cheese batter. After this, roll the pieces in flour again. Fry the chops in well-heated oil on both sides for at least five minutes.

The finished chops are best served hot while the cheese is still melted.

Recipe 4: Battered chicken breast in a frying pan

half or whole chicken breast,
half a glass of milk,
3-4 tablespoons of flour (the batter should be quite thick),
salt,
ground pepper

I start the cooking process by preparing all the ingredients for the batter. I immediately put the flour in a bowl (but not all of it).

I pour milk into the flour, meanwhile vigorously mixing everything with a whisk.

There should be no lumps in the batter made from milk and flour under any circumstances.

I rinse the chicken breast very well under running water. If there are bones or cartilage on the breast, I carefully cut them out with a sharp knife.

Then I cut the meat like chops. I don’t beat the meat with a hammer, since the chicken meat will be soft and tasty after frying.

If you use pork or beef, then be sure to beat it with a hammer after cutting.

Salt and pepper the chicken breast pieces.

Then I carefully dip them on both sides in the batter.

I put the meat in a frying pan and fry it until golden, first on low heat, and then on high.

Chicken chop in batter with almond crumbs

The meat turns out very tender and juicy, and the breading is spicy and crispy. Any vegetables and a light salad and the holiday dish is ready.

Ingredients:

Chicken fillet – 600 gr
Almonds – 60 gr
Loaf - 1 piece
Salt - ½ tsp
Egg - 1 pc.
Lemon - 1 pc.
Black pepper - ¼ tsp

Wash the meat, cut into portions, beat.
Pour warm water into a large bowl and add salt. The salt should dissolve. Place the chicken in the prepared solution. The water should barely cover the meat. Leave for 30 minutes.
Place the loaf in the freezer. (best done the day before)
Peel and grind the almonds using a blender.
Grate the frozen bun. Get homemade bread breading.
Mix nuts and bread crumbs in a bowl.
Remove the zest from the lemon.
Beat the egg.
Mix the egg with lemon zest and pepper.
Dip the meat into the egg, then roll in almond breading.
Heat oil in a frying pan. Fry the chops for five minutes on each side, uncovered.

Recipe 5: Chicken breast chops in batter (step by step)

Who doesn't love these delicious and juicy chicken chops? Yes, we all love this dish. We love it for its delicate taste, for this batter that separates so appetizingly from the meat. We love it for the speed of preparation, for the fact that from just two chicken breasts you can cook a whole mountain of chops and feed the whole family to the max. Frankly, this is an irreplaceable dish, a real lifesaver, so a recipe for chicken chops should definitely be in the arsenal of every housewife.

2 chicken breasts
2 eggs
flour
vegetable oil
pepper
salt

So, take two large chicken breasts. If the breasts are small, then for a given number of chops we will need three or four breasts.

Using a sharp knife, cut the chicken breasts into thin slices. Although in cooking there is a rule of cutting meat across the grain, an exception is made for chicken chops: the breasts are cut lengthwise, not across.

As a result, we get beautiful thin plates. Salt and pepper each piece. For this amount of chicken you need about a level teaspoon of salt.

If you follow the classic recipe for preparing chicken chops, then the meat should be thoroughly beaten. But I’ll tell you a secret: the days of “sporting” roosters and “blue” hens are long gone. Now young chickens are on sale, they have very tender meat, so there is no need to beat the chicken fillet. Of course, if the plates turn out to be too thick, then you can beat them off.

Wash the eggs, break them into a plate, and then beat them with a pinch of salt. I use a flat plate, it’s more convenient for me.

First dip each chicken piece in flour.

Dip both sides in beaten egg.

Dip the chicken chop again in flour on both sides. Shake off the excess flour a little.

Take a frying pan. Pour in vegetable oil. The more oil used when frying, the tastier any chops will be. But we should not forget that food should also be healthy, and not just tasty.

When the frying pan and the oil are hot enough, add the chicken chops to the frying pan.

Fry over medium heat. When the egg batter is browned on one side, turn the chicken chop over to the other side.

We make sure that the fire is not too strong; the batter should brown and not burn. Fry the chicken chops for literally two minutes on each side, because chicken cooks very, very quickly. For the same reason, we do not cover the pan with a lid.

Serve hot and flavorful chicken chops. Fresh vegetables are best as a side dish, but traditional potatoes, porridge or pasta are, of course, more satisfying.

Chicken chop in yeast sourdough batter

Ingredients:

Chicken fillet - 1 piece
Sourdough with yeast - 2 tbsp
Granulated sugar - 1 tsp
Paprika pepper - ¼ tsp
Pepper, salt - to taste
Lemon juice - 1 tbsp
Chicken eggs - 2 pcs
Water - ½ tbsp
Flour - 3 tbsp
Italian herbs - ¼ tsp

Cut the meat into pieces and beat. Season with salt, pepper, paprika, Italian herbs and lemon juice. Leave to marinate for 15 minutes.
Prepare the batter. Mix eggs, flour, sourdough, water, a little salt and sugar. Leave the batter for 30 minutes for fermentation to begin.
When the meat is marinated and the starter is ready. Dip each fillet in batter and fry in a heated frying pan until cooked.
Place chops on a napkin.
Serve the dish with fresh vegetables and herbs.

Recipe 6, step by step: chicken chops in cheese batter

Try making chicken chops with cheese in batter, a step-by-step recipe with photos of which I prepared specially. I am sure that this version of juicy chicken chops will take its rightful place in your culinary collection.

The ingredients are all simple and the dish itself is not difficult to prepare, so it may well become a staple on the family menu.

chicken fillet – 800-900 g;
hard cheese (any type will do) – 120 g;
flour – 3-4 tbsp. spoons;
garlic – 3 cloves;
mayonnaise – 2 tbsp. spoons (can be replaced with sour cream);
egg – 3 pcs.;
vegetable oil;
ground black pepper;
salt.

To make the meat juicier, you need to beat the fillet through cling film. You can salt and pepper the prepared pieces before or after this procedure.

Grate hard cheese and garlic on a medium grater.

Now you need to prepare the batter. To do this, beat the eggs, add salt, pepper, mayonnaise and mix everything thoroughly.

Add flour to the resulting mixture until the consistency of the batter becomes similar to thick sour cream.

Place a frying pan on the fire, heat the oil, dip a piece of beaten chicken fillet into the batter on one side. Place the fillet in the hot oil on the same side and sprinkle the cheese filling on top.

Using a tablespoon, carefully pour the batter into the chicken chop until the cheese is inside. When the first side is fried, carefully turn it over and fry the second side.

You can serve chicken chops with mashed potatoes, lightly salted cucumbers or herbs.

Chicken chop in bread crumb batter

Tender meat and crispy batter. A special feature is the use of homemade bread crumbs in preparing the batter. This is my favorite option. According to this recipe, chops can be fried in a frying pan or baked in the oven. In the oven, the batter absorbs less fat. It is also convenient if you are preparing to receive guests. Prepared everything, put it on a baking sheet and turned it on 25 minutes before serving the dish. An excellent festive second dish that's piping hot and doesn't require constant attention.

Ingredients:

Chicken breast - 1 piece
White bun - 6 pieces
Chicken egg - 2 pcs
Salt, pepper, coriander - to taste
Garlic - 2 cloves
Oil for frying chops

The first step is to prepare the meat. Wash the chicken breast and pat dry with a napkin.

Remove the skin and remove the fillet from the bone.

Cut each fillet lengthwise into two pieces

Beat the fillet with a hammer or just a rolling pin. In the first recipe, I already gave some recommendations to keep this process clean and neat. This resulted in four large chops, which I cut in half again. Season the meat with salt, pepper and other seasonings to taste. The seasoning can be anything: Italian herbs, basil. I prefer pepper and coriander.

Prepare the batter. For this you will need any white bun or loaf.

Cut the loaf into small pieces.

Place the pieces in a blender and grind until medium crumbs.

Break the eggs into a bowl that will fit the chop comfortably.

Beat the eggs with a whisk, adding a little salt.

Place the crumbs on a flat plate, add a clove of garlic and a little salt. (You don't have to add garlic).

Dip each chop one by one in the egg first.

Then into the bread crumbs, pressing them down so that the batter sticks well.

Heat a frying pan with oil. Place the chops. Fry on one side for 5-6 minutes.

Turn over and fry for the same amount of time until nicely crispy. Transfer the finished chops to a napkin. (Never leave in the pan as the batter will absorb any remaining fats).

Chicken chop in batter is ready.

Recipe 7: Chicken fillet chops in sour cream batter

Chicken fillet – 5 pcs.
Chicken egg - 2 pcs
Mayonnaise - 1.5 tbsp. l.
Sour cream - 1.5 tbsp. l.
Wheat flour / Flour - 4 tbsp. l.
Salt - 1 pinch.
Allspice - 1 pinch.
Sunflower oil - 1 tbsp. l.

Prepare your ingredients. To make the batter fluffy, take the eggs out an hour before preparing it so that they are at room temperature. Wash the fillets and dry with towels. Sift the flour, so it will be saturated with oxygen and will not form unnecessary lumps.

Beat the chicken fillet through a plastic bag or cling film, this way it will retain its juiciness and will not be dry