If you’re looking for some delicious chicken snacks, these Chicken Fritters are perfect for you! They’re fried chicken patties that are crispy on the outside, and soft, juicy, and tender on the inside with a hint of garlic! You’re going to instantly fall in love with them as soon as you have a bite!
This chicken fritters recipe is special because it combines the classic flavors of fried chicken with a unique twist. The fritters are made with a combination of chicken breasts, garlic, onion, and seasonings that give them an amazing flavor.
These Chicken Fritters are quick and easy to make and are crispy on the outside, and soft, juicy, and tender on the inside with a hint of Garlic
Ingredients:
- 5 lbs. – chicken breast
- 2 large – eggs
- 1 small – yellow onion
- 2 large – garlic cloves
- ¼ cup – mayonnaise
- 1 tsp. – Mrs. Dash seasoning
- 1 tsp. – salt (or to taste)
- ¼ tsp. – black ground pepper (or to taste)
- ½ cup – flour
- Olive oil for sautéing
Instructions:
How to Prep Chicken for Chicken Fritters
- Start by soaking clean chicken breasts in cold water for a couple of hours, and changing the water periodically. This is certainly optional, but it’s my preferred way to cook meat while ensuring that it’s thoroughly clean.
- Cut all fat off the chicken breasts and rinse well, again. Place clean beasts into a strainer for excess water to drain.
- Then cut the chicken into tiny cubes, about ¼”. Place chicken cubes into a large mixing bowl for easier mixing.
How to Make Chicken Mixture for Chicken Fritters
- Next, add eggs, shredded yellow onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt, and black ground pepper to the chicken.
- Stir everything together, then add flour and mix it again. The mixture should thicken a little after adding the flour.
How to Cook Chicken Fritters
- Now heat a large non-stick skillet or large frying pan over medium-low heat. That will be 3.5 if your stove is digital.
- Add 2-3 tablespoons of olive oil to the pan. When oil gets hot, place one large ice cream scoop of chicken mix onto the pan and pat down to flatten into a fritter.
- I like to cover the pan with a Frying Pan Splatter Screen Guard as the fritters splatter during sautéing, the guard contains most of the splatter. A regular lid traps the steam while a screen guard releases the steam but contains the splattering.
- This is an optional step but I love the results with it; I’ve noticed that covering with a pan lid causes the fritters to water, release their juice, then later become too dry.
- Sauté fritters for 5 minutes on each side. I prefer sautéing a tad longer on a lower temp to ensure the meat is well done. Then flip the fritters over and sauté for 5 more minutes.
- Once done, place sautéed fritters onto a plate or cutting board lined with paper towels to soak in excess oil, then place the fritters onto a serving dish of your choice before transferring another set of sautéed fritters to the lined paper towel surface.
- You may need to replace the paper towels every couple of batches as they get oily fast.