Correctly selected chicken for chicken will improve the taste characteristics of poultry meat, preserve its juiciness and give the dish an appetizing appearance. Using a suitable recipe, you can complement the slices of chicken with a very decent frame.
How to make a dessert for chicken?
Regardless of what kind of recipe for chicken for a chicken will be chosen by you for preparing a dish, you need to familiarize yourself with the simple rules accompanying each technology before proceeding with its implementation.
- Chicken can be cooked on a different basis: eggs, kefir, beer, milk with the addition of sour cream or mayonnaise, seasonings and other ingredients.
- As a thickener, flour is used, more rarely - starch or semolina.
- The texture of the finished mixture should not be too liquid and flowing.
- Often before dipping into the chicken, the chicken is initially breaded in flour, and occasionally dumped in breadcrumbs, which makes it possible to obtain the ideal sealing effect of internal juices in meat.
How to make a batter for chicken breast?
Claret for chicken chops, cooked from breast fillet, is an integral part of this dish. Without it, chops will not be so delicious, they will lose an impressive portion of juices and lose their taste. The main thing is to observe the proportions of the constituents and ensure the necessary density of the mixture. The specified quantity of products will suffice for frying 8-10 chops.
Ingredients:
- chicken eggs - 2 pieces;
- wheat flour - 5-6 tbsp. spoons;
- thick sour cream - 4 tbsp. spoons;
- sugar - 2 pinch;
- salt, ground black pepper, spices - to taste.
Preparation
- Whisk the eggs with a pinch of salt.
- Add ground to the taste of ground black pepper, sugar, spices, stir.
- Introduce sour cream and wheat flour, stir the mass with a whisk until all flour flakes are blooming
- In the cooked chicken for chops from the chicken dip the prepared, chopped slices of meat and immediately spread them into a heated frying pan with vegetable oil for browning.
Chicken with mayonnaise - simple recipe
One of the most popular mixtures for supplementing meat during frying is the claret for chicken fillet with mayonnaise, designed according to the following recipe. Poultry flesh is recommended to pre-marinate in a mixture of spices and seasonings for poultry or any other to choose from, which will only improve the taste characteristics of the finished dish.
Ingredients:
- chicken eggs - 2 pieces;
- wheat flour - 5-6 tbsp. spoons;
- mayonnaise - 100 g;
- salt, ground black pepper - to taste.
Preparation
- Eggs are beaten thoroughly with a mixer or a whisk with the addition of a pinch of salt.
- Add ground pepper, mayonnaise and wheat flour, stir until all the lumps dissolve.
- According to the density, such a hen should look like a texture of thick sour cream.
Chicken on beer for chicken
Beer for chicken will transform the notorious chops or make ordinary slices of fillet exquisite and stunningly tasty. The gentle, airy and at the same time ruddy shell, framing products, will give the dish a special charm that can surprise any picky and whimsical gourmet.
Ingredients:
- chicken eggs - 2 pieces;
- light beer - 250 ml;
- wheat flour - 1 glass;
- vegetable oil - 40 ml;
- curry - 1,5 tsp.
- salt, black ground pepper - to taste.
Preparation
- In sifted flour, yolks, vegetable oil, pepper, curry and beer are mixed in, to taste.
- Separately beat up the foam proteins, carefully and carefully injected into the resulting mass.
- Use a beer starter for chicken for frying steaks, chops or small marinated chicken fillet slices.
Chicken without eggs
Aircream for chicken on beer can be made without eggs. In this case, part of the flour is replaced with potato or corn starch, which will give a mixture of the desired texture and viscosity. Before use, the prepared mixture is cooled additionally on the shelf of the refrigerator, so that it thickens the meat slices thicker.
Ingredients:
- light beer - 500 ml;
- wheat flour - 250 g;
- potato starch - 60 g;
- salt, pepper black and red ground - to taste.
Preparation
- Mix the sifted flour and starch in a bowl, pour a light beer, stir until the lumps dissolve.
- Add salt, pepper, cool and use as directed.
Cheese for chicken
Cheese dumplings for chicken fillets will transform the usual dish, make it refined and original, worthy of any table. The resulting culinary masterpiece will attract the attention of any gourmet, surprising with its amazing taste characteristics and excellent appearance. This amount is enough to design 400 g of chicken.
Ingredients:
- chicken egg - 1 piece;
- hard cheese - 100 g;
- sour cream or mayonnaise - 100 g;
- wheat flour - 60 g;
- salt, black ground pepper - to taste.
Preparation
- The egg is mixed with sour cream or mayonnaise and whipped slightly.
- Stir in the flour and ground on a fine grater hard cheese.
- Salting delicious chlar for chicken, pepper, stir and if necessary add a little more flour until the texture of the mixture, as a dough for pancakes.
Gluten on kefir for chicken
Chicken for chicken, a simple recipe which will be described later, is cooked on kefir, so that as a result, the dish from the chicken acquires a lush and soft frame. Porosity will add added to the mixture quenched baking soda, and refresh the taste of the dish finely chopped fresh dill or parsley.
Ingredients:
- chicken eggs - 2 pieces;
- kefir - 2/3 cup;
- wheat flour - 2/3 cup;
- soda - 1/3 of a spoon;
- greenery - 1,5 tbsp. spoons;
- salt, pepper - to taste.
Preparation
- Beat up the foam eggs with a pinch of salt and pepper.
- Pour kefir, add extinguished with vinegar or lemon juice, soda, greens.
- Little by little, the flour is mixed in, trying to get the texture of the mixture, like a pancake batter.
- Leave the claret to infuse in the refrigerator for 30 minutes and use as directed.
Claret for chicken nuggets
The best chicken fillet for chicken fillet can be prepared, relying solely on its taste preferences: someone likes a delicacy with a soft shell without additional breading, and someone is delighted with the amazing crunch when biting products fried with breadcrumbs. Such a delicacy will be nuggets fried in batter , made according to the following recipe.
Ingredients:
- chicken egg - 1 piece;
- milk - 50 ml;
- flour - 2/3 cup;
- paprika - 1/3 tsp;
- coriander ground and red pepper - 1/3 tsp.
- salt, black pepper - to taste;
- breadcrumbs.
Preparation
- To make a crispy duck for chicken, beat the egg with a pinch of salt.
- Add milk, salt, black and red pepper, coriander and paprika.
- Stir in the flour until the mixture is as thick as medium-fat sour cream.
- Initially, dip chicken slices in batter, and then in breadcrumbs and deep-fry.
Claret for chicken wings
From the previous recipes, you learned how to make a fillet for chicken fillets in a pan. The next version of the mixture is suitable for cooking any parts of the bird, including wings. They are preferably pre- marinated in a spicy mixture , using seasonings and spices to your taste, and after immersion in the claret, additionally zapanirovat in a spicy mixture.
Ingredients:
- chicken egg - 1 piece;
- water - 200 ml;
- wheat flour - 2 cups;
- starch - 100 g;
- sweet paprika - 2 tsp.
- dry herbs - 1,5 tsp.
- red hot pepper - 1-2 tsp.
- salt - to taste;
- turmeric - 1 teaspoon.
Preparation
- A glass of flour mixed with herbs, hot pepper.
- Add water and beaten egg, mix.
- For breading, combine the remaining flour, paprika and turmeric.
- The wings are dipped in batter, then in breadcrumbs and deep-fried.
Scarf for chicken liver - recipe
No less delicious will be when cooking in battered chicken liver. The classic composition of the mixture can be expanded, adding to the taste of ground nutmeg, dried thyme, basil, oregano or other condiments. It is important to soak the washed and dried liver slices in flour before immersion.
Ingredients:
- chicken egg - 1 piece;
- wheat flour - 0,5-1 tbsp. a spoon;
- salt, black ground pepper - to taste.
Preparation
- Preparing the chicken liver for hens is elementary by mixing the egg whipped with salt and pepper with flour.
- It only remains to load the prepared product into the resulting mixture and fry in oil.