Ingredients
- 2 pounds (900 grams) boneless skinless chicken breasts
- ¾ cup (75 grams) Italian breadcrumbs
- 1 large egg
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- salt, to taste
- neutral cooking oil, as needed
Optional Garnish
- 2 chives (snipped)
Method
- Cut the chicken into ¼-inch pieces.
- Combine the chicken, ¼ cup of the breadcrumbs, egg, Dijon mustard, parsley, paprika, onion powder, garlic powder, black pepper and salt in a large bowl.
- Cover the bowl and refrigerate the mixture for 30 minutes.
- Put the remaining breadcrumbs in a shallow bowl.
- Divide the chilled chicken mixture into 12 equal portions.
- Lightly oil your hands and shape each portion into a disc approximately ½ inch thick.
- Coat each fritter lightly with the remaining breadcrumbs.
- Heat a thin layer of oil in a large skillet over medium heat.
- Cook the fritters in batches for 4 to 5 minutes per side, adding more oil between batches if needed.
- Check that the thickest fritter has reached an internal temperature of 165°F (74°C), then serve hot, garnished with chives if liked.
Notes
- Chicken thighs can replace the chicken breasts.
- Trim off excess fat before dicing the meat.
- Cut the chicken into small, evenly sized pieces so the fritters hold together and cook evenly.
- Don’t skip the chilling time because it helps firm the mixture before shaping.
- Plain breadcrumbs can replace Italian breadcrumbs.
- Add ½ teaspoon of dried Italian seasoning to the chicken mixture.
- Add cayenne pepper or red pepper flakes for spicier fritters.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked and cooled fritters for up to 2 months, placing parchment paper between the layers.