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.
1
Mix 1.5 cups of flour, salt, and pepper.
- Wheat flour: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Add beer and mix until smooth.
- Lager (pale beer): 300 ml
3
Heat the oil in a saucepan (about 10 cm).
- Vegetable oil: 2 glasss
4
Cut the chicken fillet into strips.
- Chicken breast fillet: 500 g
5
Pour 1 cup of flour onto a flat plate.
- Wheat flour: 400 g
6
Coat the chicken in flour, then dip it in beer batter.
- Wheat flour: 400 g
- Chicken breast fillet: 500 g
- Lager (pale beer): 300 ml
7
Fry in hot oil in batches for 3-4 minutes.
- Vegetable oil: 2 glasss
8
Place the cooked nuggets on a paper towel to absorb excess fat.
