Beer Chicken Breast Ingredients
- Spices to taste
- Garlic to taste
- Olive oil to taste
- Soy sauce to taste
- Lemon juice to taste
- Eggs to taste
- Beer to taste
For the taste
- Spices to taste
- Caucasian adjika to taste
- Main ingredients: Chicken, Beer
Cooking chicken breast in beer batter:
Step 1: We process msyao.
We start cooking with the processing of chicken meat. We take our chicken and remove the skin from it. Separate the fillet from the bones. If you do not want to burden yourself with unnecessary work, you can purchase a ready-made peeled fillet in the store. To make the chicken meat more tender, put the fillet on the plate and beat it slightly. Take a container where we send chopped garlic, spices (here choose any spices that you like and combine them as you wish), olive oil, soy sauce, lemon juice and a little salt (literally one pinch). In this marinade we lower the prepared meat, mix and leave, preferably for at least one hour. Naturally, the longer the chicken stays in the marinade, the juicier and more aromatic it will be. But if you are in a hurry to receive guests, then at least 25-30 minutes will be enough.
Step 2: Make a batter.
Next, we proceed to the preparation of the batter itself. To do this, take a container of sufficient depth. Drive eggs, salt and beer into the prepared bowl. All this must be stirred with a whisk to a state of homogeneous mass, so that there are no lumps. We leave this mixture for 20-30 minutes to insist. It should not be too liquid. I will add that if the eggs are not of the first freshness, then in order for them to beat well, you need to mix them with one teaspoon of boiled warm water, and then add the rest of the batter.
Step 3: Dip in the batter and fry.
After the meat is well marinated, we take it out and put it on a cutting board. Lubricate the surface of each chop with a small layer of Caucasian adjika. Next, cut each piece into strips 1.5-2 centimeters wide.
Pour a handful of flour into a shallow plate and gently roll strips of meat in it. After that, dip the meat in the finished batter.
We heat the vegetable oil in a pan or deep fryer and fry the fillets on each side until a golden crust appears. Just do not dip a large number of pieces of chicken into the deep fat, as they must float in the oil freely, otherwise they may stray into one lump.
Step 4: Serve.
Ready-made fried pieces are taken out by a slotted spoon and reclined in a dry colander to get rid of excess oil. Alternatively, you can still lay them on paper towels, which perfectly absorb the excess oil.
To serve, put the finished dish on a flat plate and decorate with fresh finely chopped greens.
We wish you all bon appetit!
- If desired, some thick sauce, for example, mustard or garlic, can be served in the saucepan for chicken fillet, which will complement the piquancy of the taste of your dish.