Crispy Chicken Fritters: Quick Weeknight Dinner Delight (Print Version)
Crispy Chicken Fritters for an easy dinner! Learn how to make these delightful, flavorful fritters with Mama Tessa's tips and personal kitchen stories.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains gluten, dairy, egg
# Ingredients:
→ Fritter Base
01 -
2 cups cooked chicken, shredded or finely diced
02 -
1 large egg
03 -
1/4 cup all-purpose flour
04 -
1/4 cup mayonnaise
→ Flavor Builders
05 -
2 green onions, thinly sliced
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1 teaspoon smoked paprika
→ Crisp & Bind
09 -
1/2 teaspoon salt (or to taste)
10 -
1/4 teaspoon black pepper (or to taste)
11 -
1/2 cup vegetable oil (for frying)
→ Finishing Touches
12 -
Fresh parsley, chopped (for garnish)
13 -
Lemon wedges (for serving)
# Instructions:
01 -
First things first, get that cooked chicken ready. I usually shred mine with two forks after it's cooled a bit – it’s messy, but satisfying! Or, if I’m feeling fancy, a quick pulse in the food processor works, but be careful not to make it a paste. You want texture for your fritters! Pop it into a big mixing bowl.
02 -
Now, in that same bowl with the chicken, crack in your egg, sprinkle in the flour, and dollop in the mayo. Add your green onions, garlic powder, onion powder, smoked paprika, salt, and pepper. This is where the magic happens! I always use a sturdy spoon, but sometimes I just get in there with my (clean!) hands. Mix until everything is just combined, but don't overmix, hon, you'll make it tough.
03 -
Grab about 2 tablespoons of the mixture and gently shape it into a small patty, roughly an inch thick. I usually flatten them slightly so they cook evenly. This is where I sometimes make them too big and then they don't crisp up as well – oops, learned that one the hard way! Place them on a plate as you go.
04 -
Pour about half an inch of vegetable oil into a large skillet or frying pan. You want medium-high heat here. I always test it by flicking a tiny bit of water in – if it sizzles, you're good to go. Don't let it get smoking hot, though, or your fritters will burn before they cook through.
05 -
Carefully place the fritters into the hot oil, making sure not to overcrowd the pan. Honestly, this is where patience pays off. Give them space! Fry for about 3-4 minutes per side, or until they're beautifully golden brown and crispy. I just love watching that crust form!
06 -
Once golden and gorgeous, lift the Crispy Chicken Fritters out of the pan with a slotted spatula and place them on a plate lined with paper towels to drain any excess oil. This is crucial for keeping them crispy! Serve them immediately with fresh parsley and a squeeze of lemon. The smell in my kitchen at this point is just divine!
# Notes:
01 -
Don't overcrowd the pan when frying; it drops the oil temperature and makes them soggy, not crispy!
02 -
Store cooked fritters in an airtight container for up to 3 days. Reheat gently in a pan for crispness.
03 -
Tried using ground turkey once; it works, but the texture is a little different. Still tasty!
04 -
A dollop of herbed sour cream or a zesty lemon aioli just elevates these.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
skillet/frying pan
03 -
slotted spatula
04 -
paper towels
# Nutrition Facts (Per Serving):
Calories: Approx. 350-400 per serving
Total Fat: Approx. 25-30g
Total Carbohydrate: Approx. 15-20g
Protein: Approx. 20-25g