Chicken Fritters
These Chicken Fritters are quick and easy to make and are crispy on the outside, and soft, juicy, and tender on the inside with a hint of garlic!
Servings 12
Ingredients
- 5 lbs. chicken breast
- 2 eggs large
- 1 yellow onion small
- 2 garlic cloves large
- ¼ cup mayonnaise
- 1 tsp. Mrs. Dash seasoning
- 1 tsp. salt or to taste
- ¼ tsp. black ground pepper or to taste
- ½ cup all-purpose flour
- olive oil for sautéing
Instructions
- Start by soaking the chicken breasts in cold water for a couple of hours, changing the water periodically. This step is optional but helps ensure the meat is thoroughly clean.
- Trim all fat from the chicken breasts and rinse well. Place the cleaned chicken into a strainer to drain excess water.
- Cut the chicken into small cubes, about ¼ inch in size, and transfer to a large mixing bowl.
- Add the eggs, shredded onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt, and black pepper to the chicken. Mix until well combined, then add the flour and mix again until the mixture thickens slightly.
- Heat a large non-stick skillet or frying pan over medium-low heat. Add 2–3 tablespoons of olive oil. Once the oil is hot, scoop a portion of the chicken mixture into the pan and gently flatten it into a fritter.
- Cover the pan with a splatter screen if desired to reduce mess while allowing steam to escape.
- Cook the fritters for about 5 minutes on one side, then flip and cook for another 5 minutes, until fully cooked through. Cooking at a slightly lower temperature for a bit longer helps ensure the chicken is done.
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil, then move them to a serving dish. Repeat with the remaining mixture, replacing paper towels as needed.
Notes
- Cut the chicken evenly. Small, uniform cubes help the fritters cook through without drying out.
- Don’t skip the mayo. It keeps the chicken moist and adds a subtle creaminess to the texture.
- Mix gently. Overmixing can make the fritters dense instead of tender.
- Let the mixture rest for 5–10 minutes before cooking. This allows the flour to absorb moisture and helps the fritters hold their shape.
- Use medium-low heat. Cooking too hot can brown the outside before the chicken is fully cooked inside.
- Avoid overcrowding the pan. Give each fritter space so they crisp up instead of steaming.
- Drain on paper towels. This helps remove excess oil and keeps the fritters light.
- Try a splatter screen. It keeps your stovetop clean while letting steam escape for a crisp finish.
- Make ahead. You can prepare the mixture a few hours in advance and refrigerate until ready to cook.
- Reheat leftovers in a skillet or air fryer. This brings back the crisp texture better than microwaving.