Battered Chicken

The battered chicken recipe is quite simple and can be customized in many ways, but today I’ll give you a version with an Italian touch.

Ingredients

• 500g chicken breast
• 150g flour
• 2 eggs
• 100 ml cold sparkling water (for a lighter batter)
• Salt and pepper to taste
• Italian aromatic herbs (such as rosemary and thyme) finely chopped, to taste
• Olive oil or seed oil (for frying)

Preparation

1. Cut the chicken breast into uniform strips or bite-sized pieces and season with salt and pepper, and if desired, with the finely chopped aromatic herbs.

2. In a bowl, sift the flour and add a pinch of salt.

3. Beat the eggs in a small bowl.

4. Slowly add the beaten eggs and sparkling water to the flour, whisking to obtain a smooth and homogeneous batter. If you prefer, you can also add a bit of grated Parmesan for a bolder flavor.

5. Dip the chicken pieces in the batter, making sure they are fully coated.

6. Heat plenty of oil in a high-sided pan and once it reaches the ideal temperature (about 170-180 °C), fry the battered chicken pieces until golden and crispy. You can test the oil with a bit of batter: if it sizzles immediately, it’s ready.

7. Drain the chicken pieces on paper towels to remove excess oil.

8. Serve the chicken hot, perhaps with a sprinkle of salt, and accompany it with a sauce of your choice or, in true Italian style, with a squeeze of fresh lemon juice to balance the richness of the frying.

Trivia

In Italy, batter is often used for vegetables (such as zucchini) or for squash blossoms, which are then fried and traditionally served as appetizers or side dishes. The lightness of the sparkling water and the addition of aromatic herbs make the dish more delicate and fragrant.