How to make batter for chicken - 6 step by step recipes

You can make chicken batter at home with the addition of various ingredients: cheese, starch, beer, yeast, spices and spices. Preparing chicken in a delicious shell of batter in a pan and deep-fried.

Batter - quick dough for dipping foods. The main ingredients are flour, eggs and milk. The consistency of batter is liquid or thick, to taste - salty, slightly sweet and fresh.

Cooking tricks

1. For very thick batter, use starch.
2. Mineral sparkling water, as well as fish batter, gives an extra splendor to the chicken batter. Bubbles in the liquid will increase the oxygen content in the dough. The more gases in the water, the more magnificent and airy the shell will turn out.
3. Try to cook eggs separately from the rest of the ingredients. Beat until foam in a bowl, then gradually mix with other components of batter. It is better to beat eggs from the refrigerator, rather than room temperature.

The easiest batter recipe - classic

The classic technology of making batter for chicken without additional ingredients and tricks. Simple, fast and very tasty.

• I start cooking batter with filet. Rinse, cut into long pieces. Roll in a mixture of pepper and salt.
• Beat eggs with milk. Gradually spread the flour. I stir, I get a creamy mixture. In addition I put salt and pepper in batter.
• I put a frying pan on the stove. I warm it over medium heat. Dip each piece of chicken in the prepared composition and send to the pan.
• Browning chicken on each side.
• I put it on a plate covered with kitchen napkins. I wipe the chicken to remove excess fat.

I serve chicken in batter on a table with herbs and favorite sauce.

Batter for chicken wings as in KFC

• Wings - 1.5 kg,
• Wheat flour - 10 tablespoons (including 4 large spoons for breading)
• Starch - 3 large spoons,
• Egg - 1 piece
• Vegetable oil - 1 liter,
• Water - 200 ml
• Chicken seasoning mix - 1 tablespoon,
• Dry herbs (Provencal, Italian and others) - 1 teaspoon,
• Salt - 1 teaspoon,
• Ground black pepper - half a small spoon,
• Ground red pepper, paprika to taste.

1. I clean the chicken wings from the remnants of feathers, wash and dry them with paper towels.
2. Cut into 3 parts. I put it in a deep bowl.
3. Add salt and 2 large tablespoons of water, pepper. Mix thoroughly. Leave for 1 hour.
4. I prepare batter in a separate bowl. I mix starch with flour, put all the spices. I am mixing. Add extra salt to taste.

To make the breading less hard, reduce the ratio of starch to flour.

5. I mix the eggs with water. Gently whisk. I pour to a mixture of spices. Constantly stirring, add new water. The chicken batter will turn out not too thick, close in consistency to kefir.
6. I take out the wings from the dishes with salt and pepper, transfer to batter.Stir so that each particle is thoroughly saturated.
7. To get a crispy crust, I use dry breading. I cook as follows: add a small amount of paprika to the flour (to give a different color), salt and pepper.
8. I roll the wings of batter in flour. It is better to do alternately with each particle, not letting the batter drain onto the plate. I send wings to the pan.
9. I pour vegetable oil into the pan. I take the container more voluminously and deeper so that the wings float freely. I bring the oil to a boil. I lower to the formation of a slight blush.

Useful advice. Cook on high heat in a thick-walled dish that holds heat well. Otherwise, the wings slowly prepare and absorb a large amount of oil, become fatty and tasteless.

10. I spread the finished wings on a plate in batter as in KFC. I wipe all sides with napkins, removing excess fat. I put a new portion in the pan.

Use the oven if, due to improperly selected temperature conditions, the meat turned out to be raw inside.

How to make beer batter for chicken

• Fillet - 600 g,
• Beer - 125 ml
• Egg - 1 piece
• Lemon - half the zest,
• Vegetable oil - for frying,
• Salt, pepper, dried tomatoes - to taste.

1. I cut the chicken into thin strips. Salt and pepper on both sides.
2. Beat the egg, pour the chilled beer (grade of your choice), salt, pepper and put half the lemon zest. Add spices to taste. I like to use dried tomatoes in batter.
3. Actively mix until smooth without lumps.
4. Pour vegetable oil into the pan. I warm the stove.
5. I dip the chicken in a liquid mixture. I throw in the pan. Cooking until golden brown on one side. Then I turn it over to another.
6. Be sure to remove excess fat with paper towels.

I serve a crispy chicken in a beer batter in a hot condition along with fresh chopped herbs and ketchup. Bon Appetit!

Quick Cheese Recipe

Cheese batter is suitable for the finished bird. Cook the chicken legs or hips in the microwave, then dip in batter and fry in a pan. The chicken will turn out crispy, with an unusual taste.

• Cheese - 100 g
• Eggs - 2 things,
• Flour - 2 large spoons,
• Vegetable oil - for frying,
• Spices to taste.

1. Beat eggs with flour. Add mayonnaise.
2. I rub cheese on a fine grater. Mix with the rest of the ingredients. I use a blender to speed up the process.
3. Add a small amount of pepper, salt and spices to the finished mixture.

Useful advice. Salt in moderation, the finished chicken is already salted and pepper.

4. I put a frying pan with vegetable oil to warm up. The cooking time is determined by the color of the batter. Do not forget to fry on both sides.
5. I spread it on a plate previously covered with paper towels. Let the fat soak. I dab napkins on top.

Done!

How to make crispy batter with starch

• Chicken (sirloin) - 400 g,
• Starch - 4 large spoons,
• Flour - 2 tablespoons,
• Egg white - 1 piece
• Vegetable oil - 100 ml,
• Salt, pepper - to taste.

1. I cut the chicken into portioned slices no more than 1 cm thick.
2. Sifting flour in a bowl. I put 4 tablespoons of starch. Thoroughly mix with salt, pepper and other spices (for taste).
3. I spread the fillet pieces in a dry mixture.
4. Beat egg white in a separate bowl.
5. I pour to the chicken. Gently but vigorously mix.
6. I pour a large amount of oil into the pan. I warm up. Spread sirloin pieces. Fry from 2 sides over medium heat. I do not allow burning.

Serve on the table with a gentle sour cream sauce.

Sour cream batter for chicken chop

• Chicken fillet (or wings) - 500 g,
• Sour cream - 2 large spoons,
• Eggs - 2 things,
• Flour - 4 tablespoons,
• Vegetable oil - for frying,
• Salt, pepper - to taste.

1. My chicken is thoroughly washed. I cut into thin plates.If I took the fillet, I beat off every particle with a kitchen hammer. Sprinkle with pepper and salt. Leave for a while.
2. Beat eggs, put sour cream. To the salt. Beat thoroughly with a whisk until smooth. Gradually add the sifted flour until the mixture thickens. The consistency should be sour cream.
3. I dip the chicken in batter. Sending to a very hot pan with vegetable oil.
4. I fry for 4 to 7 minutes on each side. Fire is above average. Watch the frying time. Meat should not remain raw inside.

Season the finished dish with sour cream and cheese sauce, decorate with fresh herbs.

Calorie batter for chicken

Properly prepared batter made from good ingredients has a great taste. However, the use of batter leads to an increase in calorie content of the product. Especially true when cooking in deep fat with a large amount of oil, which increases the fat content.

Abusing chicken in batter is not recommended for people who are overweight. Follow the measure, from time to time pampering yourself and your favorite household with a delicious chicken with a crispy crust.