Chicken hearts in batter
10 servings
90 minutes
Chicken hearts in batter are a refined dish that combines the tenderness of offal with a crispy golden crust. While hearts are usually associated with rustic cuisine, their use in batter recalls French culinary traditions where attention to texture and flavor contrasts is key. Marinating in soy sauce gives the hearts a savory depth, while the combination of flour and beaten eggs creates an airy batter that transforms ordinary ingredients into a gastronomic masterpiece. Fried to a golden brown, they reveal a rich meaty flavor complemented by spices. Ideal as an appetizer or main dish, especially with a refreshing garnish of greens or a light sauce. This recipe exemplifies how humble ingredients can turn into an exquisite treat.
1
We cut the hearts in half lengthwise. Do not cut all the way through (see photo).
2
We beat the workpiece from both sides.
3
Crack the eggs into a separate bowl and whisk. Heat the pan. Dredge the hearts in flour first, then in egg, and place them in the pan. Fry on both sides until cooked.
- Chicken egg: 5 piece
- Wheat flour: 400 g
- Condiments and seasonings: to taste
4
Soak chicken hearts in soy sauce beforehand - this will be the best alternative to salt. It's better to marinate the hearts in the morning and cook them in the evening or the next day.
- Chicken hearts: 800 g
- Soy sauce: 100 ml
