Chicken Fillet in Mustard and Lemon Batter

Chicken Fillet in Mustard and Lemon Batter

Chicken fillets are one of the tenderest and most versatile parts of the chicken. The fillet is found at the rear of the breast and falls away easily.

I created this method quite a few years ago and it has been an absolute god send because it has proved itself to be a real popular among kids of all ages. And I do mean "all ages".

Baby Food Dinners Chicken Gerber

This method is absolutely worth a try because it is absolutely easy to prepare and you will be surprised just how speedily it disappears on any buffet.

Ingredients:

1 Kg. Of chicken fillet

The Batter:

Flour

1/2 cup of corn Starch

3 Eggs

1/2 cup of lemon Juice

2 heaped teaspoons of mustard

1 level teaspoon of tumeric

1 level teaspoon of paprika

1 level teaspoon of salt

1/4 teaspoon of white pepper

2 cups of water

Mix all the batter ingredients together in a mixing bowl leaving the flour until last. Beat quicly until the composition is airy. Add flour until the composition is quite thick.

Pour the composition over the chicken fillets and mix well. Heat a frying pan with oil or lard to a temperature of 150 degrees celcius.

Add fillets to the oil one or two at a time until the bottom of the pan is more or less covered. Fry until the fillets are deep golden brown and repeat this carrying out until all of the chicken fillets are fried.

Serve on a bed of lettuce or baby salad leaves and a wedge of lemon. Goes well with french fries, and your popular sauce, salsa or dip.

Chicken Fillet in Mustard and Lemon Batter

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