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shallow fried chicken breast on a plate.
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5 from 2 votes

Pancake Battered Chicken

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?
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Chicken Breast
Cuisine: Romanian
Servings: 6
Calories: 384kcal
Author: Adina

Equipment

Ingredients

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

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.
  • 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 to obtain a thick, slowly running batter. Add salt to taste.
    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.
  • 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.
  • 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.

Nutrition

Serving: 1/6 of the recipe | Calories: 384kcal | Carbohydrates: 11g | Protein: 46g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 177mg | Sodium: 243mg