Best Chicken Fritters Recipes

CHICKEN FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

CHICKEN CORN FRITTERS

Steps:

• Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. , In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS

Steps:

• For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
• Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
• For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
• Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
• Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
• Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.

KETO CHICKEN FRITTERS

Steps:

• Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.
• Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
• Preheat 1 tablespoon olive oil in a skillet over medium-high heat. Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty. Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

CHICKEN AND SWEETCORN FRITTERS

Steps:

• Heat oven to 160c.
• Place chicken, corn, capsicum and spinach in a large bowl.
• Stir in the flour and eggs and season with salt and pepper. Mix well.
• Heat half the oil in a large non-stick frying pan.
• Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
• Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
• Add additional oil to pan as needed.
• Serve with a salad of mixed leaves, tomato and cucumber.

CHICKEN-CORN FRITTERS

Steps:

• Place corn in a bowl; slightly crush with a potato masher.
• Stir in chicken, egg, milk, melted butter, salt and pepper.
• Combine flour and baking powder; stir into the corn mixture, just until combined.
• In a deep-fat fryer or a skillet, heat 2 inches of oil.
• Fry for 3 mins on each side, or until golden brown.
• Drain on paper towels.

CHICKEN FRITTERS

Steps:

• -heat up a deep fryer with vegetable oil.
• -cook chicken, and cut into small pieces.
• -combine flour, baking powder, and salt.
• -combine rest and add together.
• -drop by tablespoon into deep fryer.
• -cook each batch for 3-4 minutes. make sure to turn pieces halfway through.

HAITIAN CHICKEN FRITTERS

Steps:

• 1. Combine flour with water. Add hot pepper, parsley, and baking powder.
• 2. Let mixture rest for an hour. Add boneless, shredded chicken and salt.
• 3. Heat oil and drop in mixture by tablespoonfuls. Fry until golden brown. Then serve hot.

SPICY CHILE CHICKEN FRITTERS

Steps:

• Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
• Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
• Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
• Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

CHICKEN VEGGIE FRITTERS

Steps:

• Mix shredded chicken, eggs, flour, tomato, green onions, cream cheese, dill, salt, and pepper together in a large bowl. Add additional flour if needed to create a thick batter.
• Heat olive oil in a skillet over medium-high heat. Add spoonfuls of batter and shape into circles using a spoon. Cook for 2 to 3 minutes on each side.
• Combine cucumber, sour cream, cream cheese, and dill together in a small bowl. Serve dip with fritters.

CHICKEN FRITTERS

Steps:

• Put your tablespoon of butter in a skillet until skillet is coated.
• Toss in your 2 chicken breasts until they're cooked to your liking.
• Slice up the chicken breasts into strips, then cut each strip in half.
• Prepare your pancake batter in a bowl as directed on it's box.
• Dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown.
• Mix together the 3 tablespoons of honey and 1/4 cup of maple syrup in a small bowl.
• Using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated.
• Eat up.

ROSEMARY CHICKEN FRITTERS

Steps:

• Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
• Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
• Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
• Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
• Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.

SWEET POTATO FRITTERS WITH LEMON CHICKEN

Steps:

• Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.
• Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.
• Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.
• Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

BUFFALO CHICKEN FRITTERS

Steps:

• Whisk egg in a large mixing bowl. Add chicken, bread crumbs, wing sauce, celery, blue cheese, and carrot. Mix well until evenly combined.
• Form mixture into 6 patties and place on a baking sheet. Freeze until firm, about 30 minutes.
• Heat oil in a large skillet over medium-high heat. Add fritters and cook, undisturbed, about 5 minutes. Carefully flip fritters and cook for 5 minutes more. Transfer patties to a paper towel-lined plate. Repeat with any remaining fritters.

CHICKEN AND VEGETABLE FRITTERS RECIPE BY TASTY

Steps:

• Mix all the vegetables with the chicken.
• Mix together flour, cornflour, salt, black pepper. Then, use to coat chicken and vegetable mixture.
• Add eggs. Then, add enough water to make a mixture that coats the chicken and vegetables but isn't too runny or dry.
• In a deep-bottomed pan, heat oil. Once heated, fry chicken and vegetable pieces until golden brown.
• Serve warm with ketchup.

CHICKEN FRITTERS

Steps:

• Blend potatoes, chicken, ham, herbs and 1 egg.
• Add cheese and/or corn if desired.
• Blend well and season with salt and pepper.
• Shape into small balls or flat pancakes.
• Add small amount of milk to second egg.
• Place crumbs on a plate.
• Dip balls into the egg and milk.
• Roll in bread crumbs to coat throughly.
• Heat oil in large skillet.
• Cook fritters until golden brown.

HERBED CHICKEN FRITTERS

Steps:

• In large bowl,toss chopped chicken with salt,parsley,& lemon juice.
• Set aside for 15 minutes.
• In seperate,large bowl,combine flour,baking powder,egg& milk,stir to blend well.
• Add flour mixture to chicken,mix well.
• In a large frying pan,heat 1 inch of oil to 375 degrees F.
• Drop by TB into hot oil,frying in batches about 2 minutes,until golden brown.
• Drain on paper towels,and serve with dipping sauce.

CHICKEN, CHIVE, AND FETA ZUCCHINI FRITTERS

Steps:

• Toss zucchini with 1 teaspoon salt in a colander and drain for 10 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
• Whisk flour, eggs, milk, seafood seasoning, 1/2 teaspoon salt, and black pepper together in a bowl until smooth. Stir zucchini, chicken, feta cheese, and chives into the batter until well blended.
• Heat about 3 tablespoons vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3-inches wide, until golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining vegetable oil and batter. Serve with sour cream.

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.

SPICY CHICKEN FRITTERS

Steps:

• Place chicken in a bowl and add other ingredients.
• Mix well.
• Heat oil approx 2cm in depth.
• Drop teaspoonfuls of mixture into the hot oil.
• Deep fry for a few minutes until golden brown.
• Drain on paper towel.
• Serve with Cucumber Mint Dip.