Chicken in batter on beer
Composition / ingredients
10
Servings:
Step-by-step cooking
Step 1:
Cut the chicken into small pieces, season with salt and spices
Step 2:
Prepare the batter: mix beer, eggs, flour and yeast and leave for 20-30 minutes in a warm place. Dip chicken pieces into the finished dough and deep fry.
Step 3:
Fry on each side for 5-10 minutes. (depending on the size of the pieces). To understand the degree of roasting, allow the first fried piece and see if there is blood near the bone, if not, then there is enough time for roasting.
Step 4:
Put the finished pieces on a napkin to get rid of excess fat.
Step 5:
Bon appetit!!!
Calorie content of the products possible in the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
