Chicken meat in three types of batter: from sausage cheese, crab sticks and sausage

Break 2 eggs into a bowl and beat them with a fork or whisk until smooth.

150 grams of sausage cheese rubbed on a fine grater. And after a fine grater, we still chop the grated with a knife, because the strips of cheese turn out to be long.

Mix grated and chopped cheese with beaten eggs.

It remains to add a little salt and 3 teaspoons of flour.

In principle, you can do without flour: just grate more cheese into the egg and that’s it, the batter keeps perfectly without flour.

And you can also add dry and fresh garlic, dry and fresh herbs, sesame seeds, black pepper, any spices and even mushroom powder to the batter. And you need to do this before you add flour.

The batter is ready. It remains to fry something flat in it. It won’t stay flat.

For me it will be chicken. How much you will need, I can’t say for sure – it all depends on how thick the batter layer is on the chicken pieces.

Pieces, as I said, we need flat ones, so I cut them out from the middle of the fillet. And I’ll leave the cone-shaped edge of the fillet for another dish.

Salt and pepper the pieces.

Heat vegetable oil in a frying pan. The heat under the pan should be slightly below average, because the batter is fried very quickly, and we need the chicken in the middle not to remain raw.

Put a flat piece of fillet in a bowl on the batter.

Place a layer of batter on top of the chicken piece.

We hook a piece with our hand so that there is also a layer of batter on the bottom.

And put the whole structure in heated oil.

We do this with all the fillet pieces that will fit into your pan at a time.

Fry over low heat until the underside is golden.

Flip over and fry until golden on the other side.

Instead of sausage cheese, batter can be made from crab sticks.

And even from doctor’s sausage! This will be the most masculine option: meat in meat batter 🙂