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Servings: 4
Calories: 304kcal
Equipment
Ingredients
- 1 pound cooked chicken breast finely chopped
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 large egg beaten
- ¼ cup milk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley finely chopped
- Vegetable oil for frying
- Sweet and sour sauce
Video
[adthrive-in-post-video-player video-id="gkzEr0lv" upload-date="2025-10-02T10:31:10+00:00" name="30-Minute Chicken Fritters" description="Simple chicken fritters perfect for kids and busy weeknights." player-type="default" override-embed="default"]
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and thyme.½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon thyme
- In another bowl, mix the beaten egg with milk, Dijon mustard, and chopped parsley.1 large egg, ¼ cup milk, 1 teaspoon Dijon mustard, 1 tablespoon fresh parsley
- Combine the wet mixture with the dry ingredients, stirring just until everything comes together.
- Fold in the finely chopped cooked chicken until well coated.1 pound cooked chicken breast
- Heat vegetable oil in a large skillet over medium heat, filling it about half an inch deep. Once hot, drop spoonfuls of the mixture into the oil.Vegetable oil
- Fry the fritters for 2 to 3 minutes on each side, or until golden brown and crispy.
- Transfer them to a plate lined with paper towels to drain excess oil.
- Serve warm with a side of sweet and sour sauce for dipping.Sweet and sour sauce
Notes
- Chop chicken finely: The smaller the pieces, the easier it is to bind everything together.
- Use leftover chicken: Rotisserie chicken or meal-prepped chicken breast or even chicken thighs works perfectly. Just chop it up with a sharp knife.
- Mustard: A bit of plain yellow mustard or even Greek yogurt will do the job in a pinch if you’re out of Dijon.
- Test the oil: Drop in a small bit of batter—if it sizzles, it’s ready.
- Avoid overcrowding the frying pan: Fry in batches so they cook evenly and stay crispy.
- Cheesy chicken fritters: A little parmesan cheese, cheddar cheese, or mozzarella cheese can sneak in for extra flavor.
- Want it spicy?: Stir in a pinch of red pepper flakes or cayenne.
- Other fresh herbs: Try dill, green onions, or chives instead of parsley for a fresh finish.
- Serve right away: These taste best hot from the pan, with crispy edges still intact.
Storage and Reheating Instructions
- Fridge: Let the fritters cool completely, then pop them into an airtight container. They'll keep in the fridge for up to 3 days.
- Freeze: If you want to freeze them for longer, freeze flat in a single layer, then transfer to a container or freezer bag. Thaw before reheating.
- Reheat: To reheat, toss them in a hot skillet or air fryer for a few minutes to bring the crisp back. Skip the microwave unless you're okay with soft edges.
Nutrition
Calories: 304kcal | Carbohydrates: 21g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 373mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg
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