Best Cajun Chicken Fritters Recipes

CAJUN CHICKEN FRITTERS

Steps:

• For the Fritters: Heat chicken and broth in a medium saucepan over medium-high heat to simmering. Reduce heat to medium-low to maintain a gentle simmer. Cook, turning occasionally, until chicken registers 150 to 155°F on an instant read thermometer, 10 to 14 minutes after stock comes to a boil. Transfer chicken to a plate and when cool enough to handle, finely shred using two forks. 2 Whisk flour, cornmeal, cajun seasoning, baking soda, cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; set aside. 3 Whisk yolks, buttermilk, bell pepper, onion, parsley, butter, garlic, and Tabasco sauce in a large bowl until combined. Fold buttermilk mixture into dry mixture until just combined, then fold in chicken. 4 Place egg whites in clean, dry bowl of standing mixer fitted with whisk attachment. Beat on medium-high speed to soft peaks. Gently fold into chicken mixture until just combined. 5 For the Chili Aioli: In small bowl, whisk mayonnaise, cayenne, and lime juice. Season to taste and serve with fritters. 6 To Cook the Fritters: Heat 6 tablespoons oil in 12-inch skillet over medium heat to shimmering (see note). Drop 6 to 8 mounds of mixture into pan (about heaping tablespoon each), spacing about 1 inch apart. 7 Cook until both sides are golden brown and center is just set, about 2 to 3 minutes total. Transfer fritters to a paper towel lined plate and season immediately with salt. Repeat until batter is used up, adding more oil as necessary. Serve hot.

CAJUN CHICKEN FRITTERS

Steps:

• Whisk ingredients for aioli together and refrigerate. *This recipe can easily be doubled or tripled, depending on how much you like.
• In a large mixing bowl combine flour, cornmeal, salt, and baking powder.
• In another bowl combine buttermilk, butter, slightly beaten egg yolks, hot pepper sauce, cajun seasoning, and crab boil.
• Stir to combine the buttermilk mixture into the flour mixture. Add in peppers, garlic, and shredded chicken.
• Beat egg whites until stiff peaks form and then fold into the chicken mixture completely.
• Heat cooking oil (about 1 inch) in a dutch oven or heavy skillet, and drop chicken mixture by spoonfuls into the oil, about 4 at a time so they have room to cook and don't stick together. Flip and cook until golden brown. Drain on paper towel-lined plate.
• Serve with cajun aioli and something creamy and crunchy like cole slaw.
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