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Chicken chops in batter in the oven

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3931
Kitchen European
Calorie content 155.8 kcal
Portions 5 port.
Cooking time 45 minutes
Proteins * 10.1 gr.
Fats * 7.9 gr.
Carbohydrates* 21.4 g
* per 100 gr. product
Chicken chops in batter in the oven
Content

Chicken chops are best cooked in batter - in a thick, viscous dough, in which they are easily dipped, and then fried on both sides until a beautiful and ruddy, crispy crust. The batter is good because it helps the meat stay juicy, which is especially important when it comes to dryish chicken breast. It is thanks to the batter that the chicken breast chop will not turn out to be overdried, but tender and very appetizing.

Ingredients

Cooking process

step 1 out of 4
Wash the chicken breast, dry it, cut each boneless fillet into 2-3 pieces or even thinner. Then beat off the fillet a little, covering it with cling film.
step 2 out of 4
Beat eggs into a bowl, season with salt and pepper to taste, whisk everything together with a whisk. Then add flour, knead with a whisk or fork into a thick, viscous batter.
step 3 out of 4
Heat a large skillet with vegetable oil, then reduce heat to medium. Fry the chicken chops in batter on both sides until golden brown. Frying time - 2-3 minutes on each side.
step 4 out of 4
Heat the oven to 180 degrees, put the chops on a baking sheet lined with baking paper. Brush the chicken chops with sour cream on top and bake for another 15 minutes.

Bon Appetit!

 

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