Beer-battered chicken breast with potatoes

Name: Beer-battered chicken breast with potatoes
Ingredients: 1 kg potatoes; 1500 ml water; 2 1/2 teaspoons salt; 200 ml oil for frying; 2 eggs; 4 tablespoons flour; 150 ml beer; 1 teaspoon oregano; 1/2 teaspoon hot paprika; 1 teaspoon pepper; 500 g chicken breast

Meat - Beer-battered chicken breast with potatoes by Dorli M. - Recipia

Beer-battered chicken breast with potatoes brings browned cubes and chicken slices in a thick crust to the same plate. The beer batter gives the chicken a coating that’s soft in the middle, while the potatoes stay in separate pieces. I look for chicken breast pieces of similar thickness, without very thin edges. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 420 kcal and 28 g protein per serving.

Ingredients

1 kg potatoes
1500 ml water
2 1/2 teaspoons salt
200 ml oil for frying
2 eggs
4 tablespoons flour
150 ml beer
1 teaspoon oregano
1/2 teaspoon hot paprika
1 teaspoon pepper
500 g chicken breast

Preparation

1. Peel the potatoes, wash them and cut them into cubes. Boil them in 1500 ml water with 1 teaspoon salt for 15 minutes, until a fork slides in easily. 2. Drain the potatoes and heat 200 ml oil in a frying pan. Brown them for 4 minutes, sprinkle with 1/2 teaspoon salt, then transfer to paper towels. 3. Mix the eggs with the flour and gradually pour in the beer until you have a batter thicker than pancake batter. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, the hot paprika and oregano. Let the batter rest for 10 minutes. 4. Cut the chicken breast into slices about 1 cm thick. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, dip the slices in the batter and brown them in the same pan, in the remaining oil, for 5 minutes. Work in batches until the crust is browned and the meat is no longer pink inside. Transfer to paper towels.

Notes

Keep in the fridge for up to 3 days in a sealed container; reheating in a pan helps the crust, but the potatoes won’t stay as crisp. Waxy potatoes hold their cubes better; floury ones can break apart after boiling and when turning them. Thick chicken breast slices take longer than thin ones, so cut them about a centimeter thick. The oil should sizzle when the first piece goes in; if it’s too cool, the crust soaks up oil before it browns. The beer goes into the batter uncooked; for an alcohol-free version, replace the 150 ml with sparkling water, and for a gluten-free one, use the same amount of sparkling water and 4 tablespoons rice flour instead of regular flour. The batter contains eggs. Serve with a vegetable salad and garlic yogurt sauce. I start frying close to mealtime, since this dish loses its crust quickly once it sits. I work in small batches in the pan, just enough so the chicken slices don’t touch.