Crispy Chicken Fritters

by

  • 25 ounces canned chicken

  • 1 large egg

  • 1 teaspoon Dijon mustard

  • ¼ cup breadcrumbs

  • ⅛ teaspoon dried thyme

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions:

  1. In a mixing bowl, combine the canned chicken, Dijon mustard, egg, breadcrumbs, thyme, garlic powder, onion powder, salt, and pepper.

  2. Form the mixture into 6 even patties.

  3. Heat oil in a deep-sided skillet over medium heat.

  4. Carefully place the patties in the oil and fry for 3–4 minutes on each side until golden brown.

  5. Flip carefully and cook the other side.

  6. Remove from oil and drain on a paper towel.

  7. Serve warm with your preferred dip and side dishes.

Tips:

  • To bake instead of fry: Preheat oven to 400°F (200°C), place fritters on a lined baking tray, lightly spray with cooking oil, and bake for 20–25 minutes, flipping halfway through.

  • For extra crispiness, chill patties in the fridge for 10–15 minutes before frying.

  • Ensure fritters are completely cooled before freezing in an airtight bag or container.

Pages: 1 2

Leave a Comment