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Take 1 chicken breast and slice it horizontally to create thinner cutlets. You should aim for 2-3 cutlets depending on the size of the breast.

Place the chicken cutlets between two sheets of parchment paper or plastic wrap and pound them thin using a meat mallet. This helps them cook evenly and become more tender.

Place the pounded chicken cutlets into a bowl.

Season the chicken with 2 g salt and 2 g sweet paprika. Rub the seasoning thoroughly into both sides of the chicken, ensuring an even coating.

In a separate mixing bowl, crack 3 eggs.

Add 200 ml beer to the eggs. Whisk the mixture until well combined and slightly frothy.

Gradually add 200 g flour to the wet mixture while whisking continuously until a smooth batter is formed. Ensure there are no lumps.

Dip each seasoned chicken cutlet into the prepared beer batter, ensuring it is fully coated on all sides.

Heat a generous amount of oil in a frying pan over medium-high heat. The oil should be hot enough to sizzle when a drop of batter is added.

Carefully place the battered chicken into the hot oil. Fry until golden brown on one side (about 4-6 minutes), then flip and fry until the other side is also golden brown and the chicken is cooked through (another 4-6 minutes). Cook in batches if necessary to avoid overcrowding the pan.

Remove the fried chicken from the pan and place it on a wire rack lined with paper towels to drain excess oil. Set aside.

While the chicken is cooking or resting, peel 2 potatoes and grate them into a bowl.

Add 30 g flour and 2 g salt to the grated potatoes. Mix well until combined and the potatoes are evenly coated.

Take a portion of the potato mixture (about 1/4 of the total) and flatten it into a patty shape, approximately the size of the chicken cutlets.

Place the potato patty into the hot oil in the same frying pan (add more oil if needed). Fry until golden brown on one side (about 3-5 minutes), then flip and fry until the other side is also golden brown and crispy (another 3-5 minutes). Repeat for the remaining potato mixture.

Remove the fried potato patty from the pan and place it on the wire rack with the chicken to drain.

Slice the fried chicken breast into strips.

Place the chicken strips on top of the fried potato patty.

Garnish with chopped fresh herbs, such as parsley, for added freshness and color.

Serve immediately and enjoy your delicious Beer Battered Chicken Breast with Potato Patties!


Take 1 chicken breast and slice it horizontally to create thinner cutlets. You should aim for 2-3 cutlets depending on the size of the breast.

Place the chicken cutlets between two sheets of parchment paper or plastic wrap and pound them thin using a meat mallet. This helps them cook evenly and become more tender.

Place the pounded chicken cutlets into a bowl.

Season the chicken with 2 g salt and 2 g sweet paprika. Rub the seasoning thoroughly into both sides of the chicken, ensuring an even coating.

In a separate mixing bowl, crack 3 eggs.

Add 200 ml beer to the eggs. Whisk the mixture until well combined and slightly frothy.

Gradually add 200 g flour to the wet mixture while whisking continuously until a smooth batter is formed. Ensure there are no lumps.

Dip each seasoned chicken cutlet into the prepared beer batter, ensuring it is fully coated on all sides.

Heat a generous amount of oil in a frying pan over medium-high heat. The oil should be hot enough to sizzle when a drop of batter is added.

Carefully place the battered chicken into the hot oil. Fry until golden brown on one side (about 4-6 minutes), then flip and fry until the other side is also golden brown and the chicken is cooked through (another 4-6 minutes). Cook in batches if necessary to avoid overcrowding the pan.

Remove the fried chicken from the pan and place it on a wire rack lined with paper towels to drain excess oil. Set aside.

While the chicken is cooking or resting, peel 2 potatoes and grate them into a bowl.

Add 30 g flour and 2 g salt to the grated potatoes. Mix well until combined and the potatoes are evenly coated.

Take a portion of the potato mixture (about 1/4 of the total) and flatten it into a patty shape, approximately the size of the chicken cutlets.

Place the potato patty into the hot oil in the same frying pan (add more oil if needed). Fry until golden brown on one side (about 3-5 minutes), then flip and fry until the other side is also golden brown and crispy (another 3-5 minutes). Repeat for the remaining potato mixture.

Remove the fried potato patty from the pan and place it on the wire rack with the chicken to drain.

Slice the fried chicken breast into strips.

Place the chicken strips on top of the fried potato patty.

Garnish with chopped fresh herbs, such as parsley, for added freshness and color.

Serve immediately and enjoy your delicious Beer Battered Chicken Breast with Potato Patties!
