Ingredients
- 2 pounds (1kg) boneless chicken breasts
- ¾ cup (75g) Italian breadcrumbs
- 1 whole egg
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- Cooking oil, as needed
Method
- Finely dice the chicken into ¼ inch pieces.
- In a large bowl, add the diced chicken, ¼ cup Italian breadcrumbs, egg, Dijon mustard, onion powder, garlic powder, black pepper and salt. Mix well.
- Cover with a lid and place the bowl in refrigerator for 30 minutes.
- Add the breadcrumbs to a shallow bowl.
- Take the mixture out of the refrigerator and divide it in 12 equal portions.
- Grease your hands with oil and take each portion and shape it into a ½ inch thick disc.
- Place these fritters in a shallow bowl and coat with breadcrumbs.
- Drizzle olive oil in a hot frying pan.
- Carefully place the fritters in the frying pan and cook for about 4 to 5 minutes on each side until they go a golden brown color.
- Take the fritters out of the pan and serve them with your favorite dipping sauce.
Notes
- You can either use boneless, skinless chicken breasts or thigh meat for this recipe. Make sure you trim the fat and dice the chicken evenly for even cooking.
- You can use canned chicken instead of fresh chicken. Chicken fritters with canned chicken will come out just as tasty.
- You can spice the crispy fritters up by adding cayenne pepper, paprika or red chili flakes.
- If you don’t want to use Italian breadcrumbs, use plain ones instead.
- For added creaminess, add two tablespoons of mayonnaise to the mixture.
- Prepare the fritters and place them on a tray in single layer. Freeze for 3 hours and then store them in an airtight container, putting parchment paper in between the layers. Freeze for up to a month.
- Feel free to bake these crispy fritters in the oven or air fry them at 400 degrees F (200 degrees C) until they are crispy and golden.