Pancake Battered Chicken

Name: Pancake Battered Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1.7 lb boneless skinless chicken breast; 2 eggs; ⅔ cup milk; 8-9 tablespoons all-purpose flour; 1 tablespoon dried breadcrumbs; ½ cup sparkling water; vegetable oil for frying; fine sea salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
384 kcal
Course
Main Course
Cuisine
Romanian

Pancake Battered Chicken

Freya Patterson

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Super quick and easy recipe for pancake battered chicken that your children will adore! Crispy batter and incredibly tender chicken breast, what is not to love?

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Ingredients

Servings

1.7 lb boneless skinless chicken breast
2 eggs
⅔ cup milk
8-9 tablespoons all-purpose flour divided + more if necessary
1 tablespoon dried breadcrumbs
½ cup sparkling water
vegetable oil for frying Note 1
fine sea salt and pepper

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Instructions

Tenderize chicken: Slice the chicken breasts once or twice horizontally to obtain cutlets about 1 cm/ 0.4 inch thick. Place the chicken pieces between two sheets of cling film and tenderize them lightly using a mallet or the bottom of a heavy saucepan. Sprinkle generously with salt and pepper on both sides.1.7 lb boneless skinless chicken breast/ 800 g + fine sea salt and pepper
Batter: In a medium bowl, mix the eggs, milk, 7 tablespoons of flour, and the breadcrumbs. Slowly start adding the sparkling water; add only as much as you need to obtain a thick, slowly running batter. Add salt to taste (See Note 2). 2 eggs + ⅔ cup milk/ 150 ml + 8-9 tablespoons all-purpose flour +1 tablespoon dried breadcrumbs + ½ cup sparkling water/ 125 ml
Heat a large non-stick pan. Pour enough vegetable oil to cover the skillet's bottom. You might need to add more oil after every batch.vegetable oil for frying
Flour chicken: Place 1-2 tablespoons of the remaining flour on a plate. Coat the chicken breast slices in flour and shake well to remove the excess flour.
Batter and fry: When the oil starts making tiny bubbles, drag the chicken through the pancake batter and fry on medium heat until golden brown on both sides, about 2-3 minutes per side. Flip the chicken several times in between using a spatula.
Place on paper kitchen towels to absorb the excess fat. Don't staple on top of each other; that will make the crust soggy. Serve immediately.

Equipments used:

Notes

I always fry a single schnitzel first to see if the batter has the right consistency. If the batter is too thin, add some more flour, a little at a time; if the batter is too thick, add more sparkling water, a very little at a time.
The nutrition is calculated considering 4 tablespoons of oil. You might need more, depending on the size of your pan and on how many batches of chicken you fry, but some of it will remain in the pan.
Tip: I always fry a single schnitzel first to see if the batter has the right consistency. If the batter is too thin, add some more flour, a little at a time; if the batter is too thick, add more sparkling water, a very little at a time.

Nutrition Information

Show Details

Serving 1/6 of the recipe Calories 384kcal (19%) Carbohydrates 11g (4%) Protein 46g (92%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Cholesterol 177mg (59%) Sodium 243mg (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 384 kcal

% Daily Value*

Serving	1/6 of the recipe
Calories	384kcal	19%
Carbohydrates	11g	4%
Protein	46g	92%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	12g	71%
Cholesterol	177mg	59%
Sodium	243mg	10%