Crispy Chicken Fritters
  1. Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.

  2. Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about ¼ inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating.

  3. Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in ¼ cup bread crumbs.

  4. Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs.

  5. Heat about ¼ inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🧇Fritters

Cuisine🇺🇸American

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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