Crispy Battered Chicken Breasts

Juicy, with a crispy crust, for everyday life and holidays! Battered chicken breasts are one of the easiest and quickest ways to cook fillets. The kids just love them and will definitely ask for a second helping! Although the dish is simple, it is also suitable for a holiday table.
cook time: 1h
Lucas Halstead
Crispy Battered Chicken Breasts

Nutrition Facts (per serving)

147
Calories
5g
Fat
5g
Carbs
19g
Protein

Ingredients (6 portions)

Basic:

Chicken fillet 600 g
Ground black pepper to taste
Salt to taste

Batter:

Eggs 3 pc
Wheat flour 3 tbsp
Sour cream 3 tbsp
Ground black pepper to taste
Salt to taste

Breading:

Wheat flour 2 tbsp

Recipe instructions

Step 1

Step 1
How to fry a chicken breast in batter in a frying pan? Itʼs very simple! To begin, prepare the necessary ingredients according to the list. The size of the chicken breasts doesnʼt really matter. This can be 3-4 small fillets or two large ones. For chops, a minimal set of spices such as salt and pepper is sufficient. But you can also add spices to your taste, such as dry garlic, paprika, curry, etc.

Step 2

Step 2
Wash the chicken fillet and dry. If the fillets are large, weighing about 300 g, cut each crosswise into slices 2 cm thick. If the fillets are small, it is enough to cut them into 2-3 parts lengthwise or crosswise.

Step 3

Step 3
Season each piece with salt, pepper and other spices as desired.

Step 4

Step 4
Using a mallet, lightly pound the meat on one side, driving the spices into the meat and flattening the pieces. At the same time, try not to damage the integrity of the meat. You can first beat and then sprinkle the meat with spices.

Step 5

Step 5
Now prepare everything for the batter and breading. If the eggs are large, three pieces are enough; if they are small, the second category, it is better to take 4 pieces so that there is enough batter for all the chops. You can use sour cream of any fat content, I used 15%, but not watery so that the batter is sufficiently viscous.

Step 6

Step 6
Combine eggs with sour cream, salt and pepper. Mix well.

Step 7

Step 7
Add flour little by little, whisking the batter with a fork each time, breaking up any lumps. To prevent lumps from forming, I recommend sifting the flour into the batter through a sieve. You may need a little more or less flour.

Step 8

Step 8
The finished batter should be quite viscous, but fluid. It should not flow off the chicken like water.

Step 9

Step 9
Place flour for breading into a bowl. You can also add a little salt to the flour if desired. Lightly roll the chicken slices in flour, this will help the batter coat the meat better.

Step 10

Step 10
Then dip the chops in the batter on all sides. By this time, heat a frying pan on the stove and pour in vegetable oil. You will learn how to choose the right frying pan and oil for frying by reading articles on these topics; a link to them is at the end of this recipe.

Step 11

Step 11
Immediately place the chops in a preheated frying pan and fry in vegetable oil for about 3-5 minutes on each side. Focus on your stove. At the end, you can cover the pan with a lid and fry over low heat for another 3-4 minutes until the chops are done. I didnʼt need to fry the meat further because the chops were thin enough and the chicken was cooked well.

Step 12

Step 12
Transfer the finished chops to a dish and serve immediately with any side dish. Bon appetit!

Additional rubrics

Related recipes