PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | YIELD: 6 Pieces
This is my new favourite chicken dish! Super kid-friendly, delicious, and easy to throw together using only five simple ingredients. These crispy, tasty chicken fritters are budget-friendly and compliment any meal!
INGREDIENTS
Vegetable oil
2 12.5-ounce cans white premium chunk chicken breast
1 tsp Dijon mustard
1 Egg
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 c. plain dried bread crumbs
1/8 tsp dried thyme
Additional bread crumbs
1/2 tsp salt
1/4 tsp black pepper
How to make Crispy Chicken Fritters
Step 1: In a colander, place the chicken and drain for about 20 to 30 minutes. Press the chicken down using a heavy bowl.
Step 2: For consistent texture, roughly chop the chicken in the same size (about 1/4 inch pieces). To a mixing bowl, add the chicken, egg, Dijon mustard, salt, spices, and 1/4 cup bread crumbs. Stir well using a fork until well incorporated.
Step 3: Into a shallow bowl or pie plate, pour additional bread crumbs and set aside.
Step 4: Into six fritters, divide the chicken mixture. Form each into a tight little hockey puck. Coat the fritters with the bread crumbs.
Step 5: In a large skillet, heat about 1/4-inch of oil over medium to medium-high heat. Pan-fry the chicken fritters once the oil is hot until golden brown and crispy on all sides.
Step 6: Serve the chicken fritters right away garnished with some fresh parsley. Enjoy!
NOTES:
I suggest starting with 1/4 tsp of salt and adjusting accordingly.
For crispy chicken sandwiches form the patties into smaller portions or wider, flatter patties for homemade chicken nuggets.
For this recipe, I used Swanson White Premium Chunk Chicken Breast. It has a pleasing taste and texture.
You can use panko in place of bread crumbs with finer crumbs.
For this recipe, you can use regular mustard in place with Dijon.
Unfortunately, this recipe cannot be made in a crockpot.
Ingredients
- Vegetable oil
- 2 12.5-ounce cans white premium chunk chicken breast
- 1 tsp Dijon mustard
- 1 Egg
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 c. plain dried bread crumbs
- 1/8 tsp dried thyme
- Additional bread crumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: In a colander, place the chicken and drain for about 20 to 30 minutes. Press the chicken down using a heavy bowl.
Step 2: For consistent texture, roughly chop the chicken in the same size (about 1/4 inch pieces). To a mixing bowl, add the chicken, egg, Dijon mustard, salt, spices, and 1/4 cup bread crumbs. Stir well using a fork until well incorporated.
Step 3: Into a shallow bowl or pie plate, pour additional bread crumbs and set aside.
Step 4: Into six fritters, divide the chicken mixture. Form each into a tight little hockey puck. Coat the fritters with the bread crumbs.
Step 5: In a large skillet, heat about 1/4-inch of oil over medium to medium-high heat. Pan-fry the chicken fritters once the oil is hot until golden brown and crispy on all sides.
Step 6: Serve the chicken fritters right away garnished with some fresh parsley. Enjoy!
Notes
I suggest starting with 1/4 tsp of salt and adjusting accordingly. For crispy chicken sandwiches form the patties into smaller portions or wider, flatter patties for homemade chicken nuggets. For this recipe, I used Swanson White Premium Chunk Chicken Breast. It has a pleasing taste and texture. You can use panko in place of bread crumbs with finer crumbs. For this recipe, you can use regular mustard in place with Dijon. Unfortunately, this recipe cannot be made in a crockpot.
