Chicken Breast in a Special Batter
My family doesn't care for chicken breast because it can turn out dry — but no one can resist this. Serve it with any side you like.
Natalia Vasilenko
Recipe author
Chicken Breast in a Special Batter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 78 %
21 g
Fats 11 %
3 g
Carbohydrates 11 %
3 g
124 kcal
GI:
33
/
0
/
67
- Cut the breasts into serving pieces and rub them with a little salt and curry powder. Make the batter: crack the eggs into a roomy bowl, add salt, pepper, and the herbs, and mix. Work in the flour gently so there are no lumps. Add the chicken pieces to the batter and let them sit for 30–40 minutes. Lay them in a skillet of hot vegetable oil, ideally so the pieces don't touch. Fry the first side about 10 minutes, until a crust forms, and the other side about 5 minutes, taking care not to dry it out. Quick and really tasty. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Curry - 352 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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