Spicy chicken breast

When I wanted to give up store-bought cold cuts, I tried to prepare something quick at home using chicken breast. I chose a crusted, slightly spicy version that can be sliced cold or served warm with a side dish. I like to know exactly what I put on my plate, especially when it comes to simply cooked meat.

Quick Info

Total time: approx. 45 minutes
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish or cold appetizer

Ingredients

1 chicken breast (usually 400-500 g)
2 eggs
flour (about 3-4 tablespoons, added gradually)
paste of chili pepper (to taste)
salt
pepper
oil for frying

Preparation method

1. Wash the chicken breast carefully and pat it dry with paper towels.
2. Cut the chicken breast into strips about the thickness of a finger.
3. Place the strips in a bowl, add salt, pepper, and a little chili paste. If you want, you can also add a pinch of chili powder. Mix and cover the bowl, then place it in the fridge while you prepare the rest.
4. Crack the eggs into a large bowl. Beat them with salt, a little chili paste, and pepper.
5. Start adding flour gradually to the beaten eggs. Mix well. The mixture should be a bit thicker than pancake batter.
6. Take the chicken strips out of the fridge. Heat the oil in a pan over medium heat.
7. Dip the strips in the batter, ensuring they are well coated, then place them in the frying pan. Do not overcrowd the pan to allow for even browning.
8. Fry on each side until golden and the meat is cooked through.
9. Remove them onto a paper towel to absorb excess oil.

Why I make this recipe often

I like it because it's easy to make and you can control how spicy it turns out. It keeps well in the fridge, making it suitable for sandwiches. No complicated ingredients are needed, and it can be easily adapted with what you have at home.

Tips and variations

Tips

If you have time, let the chicken marinate in the fridge for an hour or more. It will be more tender and the flavor will be better.
Do not add too much flour at once. Add gradually to avoid a dense batter.
Heat the oil but do not let it smoke, so the crust does not burn.

Substitutions

Instead of chicken breast, you can use turkey or even lean pork strips.
You can skip the chili paste if you want a non-spicy version.
If you don’t have white flour, whole wheat flour works too, but the texture will be slightly different.

Variations

Add a bit of crushed garlic to the batter for extra flavor.
You can add finely chopped herbs to the batter.
The batter can be adjusted with a little milk if you want it thinner.

Serving ideas

Hot, as a main dish, with mashed potatoes, rice, or sautéed vegetables.
Cold, sliced, as an appetizer or in sandwiches.
They can be packed for work or a picnic.

Frequently asked questions

Should the meat be washed before cooking?
Yes, for this recipe, it helps to wash the chicken breast and dry it well so it doesn’t remain wet when frying.

Do I need to marinate the meat or is it okay to cook it directly?
You can cook it directly, but if you have the patience to let it sit in the fridge with spices, the flavor will be more intense.

What oil should I use for frying?
Sunflower oil or another refined oil with a high smoke point. I do not recommend butter or extra virgin olive oil.

Can I make the batter with eggs and flour in advance and keep it in the fridge?
Yes, but don’t leave it too long, so it doesn’t thicken too much. It’s best to make it fresh.

Can I bake the strips in the oven?
Not for this recipe; the batter is designed for frying and does not turn out the same in the oven.

Nutritional values

Approximately, per serving (out of 4):
Calories: 240-300 kcal
Protein: 25-28 g
Fat: 10-15 g (varies depending on how much oil remains on the crust)
Carbohydrates: 10-15 g
Values may vary depending on how much batter remains on the meat and how much oil is absorbed during frying.

Storage and reheating

It can be stored in the fridge in a covered container for up to 2 days. It can be eaten cold or reheated for a few minutes in the oven. If reheating in a pan, use a little oil to prevent drying out. After reheating, the crust is no longer as crispy, but the taste remains good. If left longer, the meat and batter can dry out.

The recipe is simple, practical, and can be quickly adapted to what you have on hand. I use it whenever I want something quick to prepare, whether for a meal or a cold platter.

We wash the chicken breast well (let's not forget, chicken meat must be washed very well), cut it into strips the thickness of a finger. We season the strips with salt, pepper, and hot pepper paste, cover them, and leave them in the fridge. (If you like it spicier, you can add a pinch of chili). Meanwhile, we prepare the batter: we beat the 2 eggs with a pinch of salt, hot pepper paste, and pepper. Gradually, we add flour to the beaten eggs; we need to obtain a composition slightly thicker than pancake batter. They are fried in oil on both sides over medium heat. Enjoy your meal! They can be served as a main dish with mashed potatoes or as a cold appetizer.

 Ingredients: 1 chicken breast 2 eggs flour hot pepper paste pepper salt oil for frying

 Tags:  spicy chicken breast