The best battered chicken recipes. Get inspired!

Do you want to surprise your loved ones with interesting recipes for chicken in batter and are you looking for inspiration?

Look no further, because in our article you will find 5 great dishes that are worth trying.

Classic chicken cutlets in batter

Crunchy on the surface, soft on the inside. Chicken cutlets prepared in batter are exactly like that. They have a great taste and are suitable for any occasion.

It can be a small snack, a delicious lunch or a simple dinner. Mashed potatoes, French fries or just fresh bread are suitable as a side dish. Also take a look at the recipes for chicken breast cutlets .

Ingredients:

• 1 – 1 1/2 kg of chicken breast
• 1 1/2 cups plain flour
• 1 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 2 tablespoons of water
• Frying oil

Method:

• Prepare a pan, pour about 4-5 cm of oil into it and let it heat up on medium heat.
• Meanwhile, mix flour, salt and pepper in a bowl.
• In another bowl, beat the egg and mix it with water.
• Clean the chicken and cut it into pieces of the same size.
• We coat them in flour with salt and pepper, shake off the excess flour and put them in the egg.
• Coat all sides in the egg and return to the flour.
• Toss the flour again so that it sticks to the chicken everywhere and set aside.
• Let the wrapped pieces of chicken rest for 5 minutes.
• We check if the oil is heated enough and gradually add the pieces of chicken.
• Fill the pan so that the chicken can be turned.
• Fry until it has a golden-brown color.
• Do the same with the other pieces and leave them on a colander with napkins to drain the excess oil.
• If we think the chicken is less salty, we can still salt the finished pieces in a bowl before serving.

Drumsticks in beer batter

Beer is not only a popular drink, but also a popular ingredient in many dishes. After all, who hasn’t tasted beer dough strudel at some point.

This recipe features this golden liquid as part of a batter in which chicken pieces are dipped and then fried in hot oil.

The taste is unmistakable and very delicious. You will see that you will bite into the meatball with relish.

Ingredients:

• 1 – 1/2 kg chicken drumsticks
• 1 3/4 cups plain flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon of ground black pepper (if you want, you can add cayenne)
• 1 teaspoon of dried minced garlic
• 350 ml of beer
• Frying oil

Method:

• Prepare a bowl, pour flour, salt, pepper, dried garlic into it and mix.
• Then we add beer and make a smooth dough.
• Set aside and let rest at room temperature for 30 minutes.
• Then put the oil in a pan and heat it.
• Dip the chicken drumsticks into the prepared batter and let them drip a little before placing them in the hot oil.
• This is how we prepare several pieces so that the pan is not overcrowded and fry until golden brown.
• During frying, preheat the oven to 100°C and every time we remove part of the drumsticks from the oil, put them on a baking sheet and put them in the oven so that they are still hot.
• Then take the tray out of the oven and serve.
• If we have any left over, we can also consume it cold.

Fried chicken fingers

One hears about fish fingers from all sides, but chicken fingers are second to none. They have a fine structure, they are soft, but at the same time perfectly crunchy. They are not only enjoyed by adults, on the contrary, they can be a great food for a children’s party.

Ingredients:

• 600 g of chicken breast
• 1 cup plain flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 cup of water
• 2 tablespoons of apple cider vinegar
• Frying oil

Method:

• Put flour, baking soda, salt, pepper in a bowl and mix the dry ingredients first.
• Then add water and vinegar and mix to form a smooth dough.
• Prepare a deeper pan and pour oil into it to heat it over medium heat.
• We check the correct temperature with a drop of dough, which we pour into the oil.
• Cut the chicken breast to the width of a finger and dip it into the prepared dough in parts.
• Place in hot oil and fry on both sides for about 4-5 minutes until golden brown.
• Place the finished chicken on a plate lined with napkins to remove excess oil.
• We serve with a bowl of honey-mustard sauce, in which we dip our fingers.

Chicken breast in a buttermilk wrapper

Thanks to this recipe, even those who haven’t really developed a taste for buttermilk will fall in love with it. The meat will taste great and acquire an amazing tenderness, although after baking/frying it will surprise us with its perfect crispness and tenderness.

Ingredients:

• 1 – 1/2 kg of chicken breast
• 1 cup + 3 tablespoons of fresh buttermilk
• 2 teaspoons of salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon of dried minced garlic
• 1 teaspoon ground sweet paprika
• 1 – 1/2 cup plain flour
• 1 teaspoon of baking powder
• 1/2 teaspoon ground black pepper
• Oil

Method:

• In a bowl or resealable bag, mix 1 cup of buttermilk, 1 teaspoon of salt, cayenne pepper, 1/2 teaspoon of dried garlic, 1/2 teaspoon of ground sweet pepper and add the chopped chicken breast.
• We put it in the fridge and let it marinate for at least 4-6 hours, although preferably until the next day.
• The next day, we take a bowl, put flour, baking powder and all the remaining spices in it.
• Mix and add buttermilk. Then use a fork to form a smooth dough.
• Line the tray with baking paper and preheat the oven to 175°C.
• Remove the chicken from the marinade and throw it into the prepared dough.
• Wrap thoroughly and place on a baking sheet.
• Bake until the dough is golden brown.

Chinese chicken balls

We prepare cheese balls normally, but the chicken ones are not so usual. They are so juicy and crunchy. You will see that once you taste it, you will never have enough and you will not be able to tear yourself away from them.

Ingredients:

• 100 g plain flour
• 1 teaspoon of baking powder
• Salt to taste
• 1 teaspoon of sesame oil
• 125ml water (or as needed)
• Frying oil
• 5 spoons of corn flour
• 1/4 teaspoon ground white pepper
• 1 kg of chicken breast

Method:

• Clean the chicken breast and cut it into 2 cm pieces.
• Prepare a bowl, pour plain flour, baking powder, salt into it and mix.
• Drizzle with sesame oil and add water while stirring constantly.
• Beat thoroughly until a smooth dough is formed, which will have a consistency similar to cream.
• Let the finished dough rest for 30 minutes.
• In the meantime, fill a deep frying pan with oil and heat it to 190°C over low heat.
• In another bowl, mix corn flour with white pepper.
• We coat the individual pieces of chicken in cornmeal and then put them in the batter.
• Then put in hot oil and fry until golden for about 4 to 5 minutes.
• We check one piece to see if the chicken is pink in the middle.
• Place the fried pieces in a bowl lined with kitchen paper towels.
• We serve it still hot, ideally with a sweet and sour sauce.

What oils to use for frying?

There are many oils on the market, but not all of them are suitable for frying. The reason is simple, not all of them can withstand high temperatures. Many people think that it doesn’t really matter what oil is used, but it certainly isn’t. Individual oils have their own characteristics and we must focus on that.

What is a smoke point?

This is the temperature of the selected oil, when the oil starts to smoke and thus degrades. For some oils, this point is very low, but there are also those that are absolutely not suitable for heating and are only good for cold cooking.

For example, linseed oil is among those unsuitable for heating. In contrast, avocado oil is amazingly resistant and can handle very high temperatures without any problems.

If we want to fry very gently, we are talking about an oil temperature of 150°, otherwise the optimal temperature for frying is 180 degrees.

Therefore, we must keep in mind that the oil we will use must have a minimum smoke point of exactly that amount.

After all, when baking in the oven or perhaps on the grill, the temperature of the oil reaches much higher values. Let’s look at a few basic types.

Sunflower oil

As for the taste, it is much tastier than rapeseed, and it also contains more vitamin E. At the same time, it contains carotenoids, lecithin and tocopherols. These are antioxidants that have a positive effect on our health.

The good thing is that it contains only a minimal amount of saturated fatty acids. It is ideal for dressings, salads, marinades, etc. It can also be used for light frying or sautéing, but it is definitely not the most suitable for this.

It has low heat resistance and oxidation stability. It is also not suitable for the preparation of mayonnaise due to poor homogenization.

Rapeseed oil

This oil is used in cold cooking, but it is also good for frying and sautéing. It owes this to its good oxidation stability. It has a very short shelf life, which makes it not very suitable for frying.

Olive oil

It contains a lot of unsaturated fatty acids, thanks to which it helps to reduce the level of LDL cholesterol. It also contains vitamin E and many antioxidants.

Its smoke point is around 160 degrees. Higher temperatures are definitely not good for it, as it tends to burn out very quickly.

Coconut oil

In recent years, it has found a place in our homes just like other oils. In most cases, we associate it with cosmetics, especially with the skin. Although it is intended for consumption, it should definitely not be overdone.

According to experts, it has a significant proportion of saturated fatty acids. This can raise LDL cholesterol levels. Considering that the smoke point of coconut oil is only 177°C, it is definitely not good to use it for frying or even frying.