Crispy Chicken Fritters

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring cups
• Measuring spoons
• Large skillet
• Spatula
• Paper towel-lined plate

Ingredients

For the Chicken Mixture

• 2 pounds (900 g) boneless skinless chicken breasts, finely diced
• 2 large eggs
• ½ cup mayonnaise or Greek yogurt
• ½ cup grated Parmesan cheese
• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• 3 garlic cloves, minced
• 2 green onions, finely sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme

For Frying

• ¼ to ½ cup vegetable oil
• Butter (optional, for extra flavor)

Instructions

Step 1

1. Dice the chicken into very small pieces, approximately ¼ inch cubes.

Step 2

1. In a large bowl, combine eggs, mayonnaise, Parmesan cheese, flour, cornstarch, garlic, herbs, and seasonings.

Step 3

1. Mix until a thick batter forms.

Step 4

1. Fold in the diced chicken until every piece is evenly coated.

Step 5

1. Allow the mixture to rest for 10–15 minutes to help the flavors develop.

Step 6

1. Heat oil over medium heat.

Step 7

1. Scoop about two tablespoons of mixture into the skillet for each fritter.

Step 8

1. Flatten each slightly using a spatula.

Step 9

1. Cook 4–5 minutes on one side.

Step 10

1. Flip carefully and cook another 4–5 minutes until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Step 11

1. Transfer to paper towels to remove excess oil.

Step 12

1. Serve immediately while hot and crispy.

Notes

Refrigerator: Store in an airtight container for up to 4 days. Freezer: Freeze for up to 3 months. Reheating: Reheat in an air fryer or oven to restore crispiness.

Nutrition

Calories: 310 · Protein: 29 g · Fat: 16 g · Carbohydrates: 12 g · Saturated Fat: 5 g · Fiber: 1 g · Sugar: 2 g · Sodium: 520 mg