Chicken Orly with Tartar Sauce

The chicken

1. 1

   Cut the chicken into sticks about 1 cm thick.

   Tip: Chicken fillets are recommended, but you can use breast meat too.

   

   
2. 2

   Take two round-bottomed bowls and separate the whites from the yolks.

   
3. 3

   Pour the beer into the bowl with the yolks and set it aside; beat the whites until stiff.

   beer

   Tip: The whites are stiff enough if they don't fall out when you turn the bowl upside down.

   

   
4. 4

   Salt the yolk and beer mixture and beat it, gradually adding the flour.

   beer flour
   

   

   
5. 5

   When the batter is well beaten, add the stiff whites and mix gently at the mixer's lowest speed for no more than about 20 seconds.

   

   

   
6. 6

   Heat the oil in a deep pan.

   sunflower oil

   Tip: How much oil you need depends on the size of the pan, but there must be enough for the pieces of meat to float in it. The easiest solution is to use a deep fryer.

   
7. 7

   Roll each chicken stick in flour first, then dip it in the batter.

   flour

   Tip: The simplest way is to hold it by one end with your fingertips.

   

   
8. 8

   Fry the chicken on both sides for about 5 minutes, until golden.

   • Cook 5 min