Chicken breast in wine dough

Chicken breast in wine dough

Chicken breast in wine dough becomes particularly crispy in the deep fryer. Rinse chicken breast, dry with kitchen paper, cut into cubes and season with salt and pepper. For the wine dough flour with dry white wine smooth stir. Stir in the sesame seeds and season with a little salt. Beat the eggs and separate into two bowls. Stir the egg yolk into the wine dough. Beat the egg whites until stiff and carefully fold into the wine dough. Heat frying fat to 175° in the deep fryer without using a basket. Chicken breast cubes through the wine dough draw and portionwise approx. 3 minutes floating bake. Chicken breast in wine let dough drip off on kitchen paper and arrange with cress.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
431 kcal
38 g
43 g
12 g

(C)opyright by Marions Kochbuch