Chicken fillet in beer batter

6 servings

30 minutes

Beer-battered chicken fillet is a dish with deep roots in German cuisine, where beer is often used as an ingredient that enhances flavor and texture. The beer batter gives the chicken lightness and a crispy golden crust, while the taste is mild with subtle malty notes. This dish is perfect for festive gatherings, picnics, or friendly meet-ups. In Germany, it is served with potato salad or spicy sauces that complement its aroma. Its simplicity in preparation makes it a favorite choice for those who appreciate juicy meat and appetizing crust. It attracts with the combination of softness inside and crispiness outside, creating a true gastronomic delight.

Energy value per serving

• Calories: 892.1
• Proteins: 25.5g
• Fats: 63.1g
• Carbohydrates: 52.2g

Ingredients

• Wheat flour: 400 g
• Chicken fillet: 500 g
• Light beer: 300 ml
• Vegetable oil: 2 glass
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Mix 1.5 cups of flour, salt, and pepper.

   Required ingredients:

   • Wheat flour: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Add beer and mix until smooth.

   Required ingredients:

   • Light beer: 300 ml

3. Heat the oil in a saucepan (about 10 cm).

   Required ingredients:

   • Vegetable oil: 2 glasss

4. Cut the chicken fillet into strips.

   Required ingredients:

   • Chicken fillet: 500 g

5. Pour 1 cup of flour onto a flat plate.

   Required ingredients:

   • Wheat flour: 400 g

6. Coat the chicken in flour, then dip it in beer batter.

   Required ingredients:

   • Wheat flour: 400 g
   • Chicken fillet: 500 g
   • Light beer: 300 ml

7. Fry in hot oil in batches for 3-4 minutes.

   Required ingredients:

   • Vegetable oil: 2 glasss

8. Place the cooked nuggets on a paper towel to absorb excess fat.