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Chicken breast in batter in a frying pan

Batter-Fried Chicken Breast

Tender, juicy chicken in an extra-crispy batter! Battered dishes might just be the tastiest of all. This chicken breast is wonderfully tender and juicy inside a light, airy, crisp coating. It's easy to make, and it turns plain chicken into something that looks really special!

Natalia Tsybulskaya

Recipe author

Chicken breast in batter in a frying pan

Composition / ingredients

Servings:

Chicken breasts

Eggs

Milk

Flour

Salt

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 14 g

Fats 58 % 26 g

Carbohydrates 11 % 5 g

306 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 25 min

Step 1:

Ready to make batter-fried chicken breast? Gather all your ingredients. If you're not starting with fillets, remove the skin and bones from the breast. Ideally, use ready-made chicken breast fillet — chilled rather than frozen. If the breast is very thick, cut it in half lengthwise, or it may not cook through. Any vegetable oil works, but make sure it's refined so it doesn't burn.
Step 2:

Crack the egg into a bowl and combine it with the milk. You can use any liquid dairy in place of milk for the batter — kefir, yogurt, even plain or sparkling water. Mix it all together with a fork, adding a little salt.
Step 3:

Sift the flour — this is a must, as it makes the batter lighter. The flour can vary too, and it will change the flavor of the finished dish; you can use rice, buckwheat, or oat flour.
Step 4:

Stir everything together until smooth and free of lumps.
Step 5:

Rinse and dry the breasts, and cut them lengthwise if needed. Don't salt the meat itself, or it will come out dry — the batter is salted, so the dish won't be bland.
Step 6:

Put the chicken breast into the batter and dip it in a few times so it's well coated.
Step 7:

Heat the vegetable oil in a heavy-bottomed skillet. Again, the oil can be anything — regular sunflower, corn, or olive. Carefully lay the battered breast into the hot oil. It will likely spatter, so lower the heat a bit right away. Fry for about 7 minutes.
Step 8:

Gently flip the browned breast and cook it through on the other side, about another 7 minutes. Depending on how thick your breast is, you may need to fry each side for an extra 5 minutes or so. The batter comes out very crisp, and the meat stays tender and juicy.
Step 9:

Serve the dish right away while it's hot, crisp, and fragrant. Enjoy!

One thing to note: the wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, and save delicate, low-smoke-point oils for finishing rather than cooking.
If you use a ready-made spice blend, read the label first — these blends often already contain salt, so keep that in mind or you risk over-salting the dish.