Crispy and Juicy Fried Chicken Fillet

In a separate bowl, beat 1 egg. Add 200 ml mineral water (carbonated) and mix well.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Whisk in 5 tablespoons of flour until smooth. The batter should be slightly runny but still able to coat the chicken.

The secret ingredient here—carbonated mineral water—makes the batter light and airy, giving your chicken that irresistible crispiness.

Combine Chicken and Marinade

Pour the batter over the seasoned chicken and mix until all pieces are well coated.

Cover the bowl with plastic wrap or a plate and refrigerate for at least 1 hour. This step ensures the chicken absorbs flavor and the batter clings perfectly.

Fry the Chicken

After marinating, remove the chicken from the fridge and mix again.

Heat vegetable oil in a deep skillet over medium heat. Test the oil with a small drop of batter—it should sizzle and float to the top.

Place the chicken pieces into the oil carefully, without overcrowding. Start on low heat for the first minute, then increase to medium.

This technique helps the chicken cook through gently at first, then become golden and crispy as the heat increases.

Flip the chicken occasionally, cooking for about 6–7 minutes per side, or until both sides are golden brown and the center is fully cooked.

Use a slotted spoon to remove the chicken and place it on paper towels to absorb excess oil.

Serve and Enjoy