– 5 lbs. – chicken breast– 2 large – eggs– 1 small – yellow onion– 2 large – garlic cloves– ¼ cup – mayonnaise– 1 tsp. – Mrs. Dash seasoning– 1 tsp. – salt (or to taste)– ¼ tsp. – black ground pepper (or to taste)– ½ cup – flour– Olive oil for sautéing
Start by soaking clean chicken breasts in cold water for a couple of hours, and changing the water periodically. This is certainly optional, but it's my preferred way to cook meat while ensuring that it's thoroughly clean.
Add 2-3 tablespoons of olive oil to the pan. When oil gets hot, place one large ice cream scoop of chicken mix onto the pan and pat down to flatten into a fritter.
I like to cover the pan with a Frying Pan Splatter Screen Guard as the fritters splatter during sautéing, the guard contains most of the splatter. A regular lid traps the steam while a screen guard releases the steam but contains the splattering.
This is an optional step but I love the results with it; I've noticed that covering with a pan lid causes the fritters to water, release their juice, then later become too dry.
Saute fritters for 5 minutes on each side. I prefer sautéing a tad longer on a lower temp to ensure the meat is well done. Then flip the fritters over and saute for 5 more minutes.
Once done, place sautéed fritters onto a plate or cutting board lined with paper towels to soak in excess oil, then place the fritters onto a serving dish of your choice before transferring another set of sauteed fritters to the lined paper towel surface.
To get rid of those burnt crumbs, carefully move them to one side of the pan while tilting the pan a little so the oil runs down to the opposite side of the pan, then remove excess crumbs onto a side (waste) dish.