Crispy Juicy Chicken Fritters (Print-Friendly Version)

Golden chicken fritters with a crispy crust and tender, juicy inside. Easy, flavorful, and perfect for quick meals.

# What You'll Need:

→ Chicken

01 - 250 grams boneless, skinless chicken breast or thigh, finely diced (pea to raisin size)

→ Binders

02 - 1 large egg
03 - 30 grams mayonnaise
04 - 50 grams shredded mozzarella cheese

→ Dry Ingredients

05 - 30 grams all-purpose flour or cornstarch (adjustable for batter thickness)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 0.5 teaspoon dried parsley

→ Optional Ingredients

12 - 1 tablespoon finely chopped green onions

→ Frying

13 - 30 milliliters neutral oil (canola, vegetable, or sunflower) for shallow frying

# How to Make It:

01 - Cut the chicken into very small cubes approximately pea to raisin size for optimal texture and tenderness.
02 - In a mixing bowl, add the diced chicken, egg, mayonnaise, shredded cheese, garlic powder, onion powder, paprika, salt, pepper, dried parsley, and green onions if using. Stir thoroughly until evenly coated.
03 - Sprinkle the flour or cornstarch into the mixture and fold gently until the batter thickens to a scoopable consistency. Add additional 10–20 grams flour if the batter feels too loose.
04 - Refrigerate the batter for 15 to 20 minutes to allow flour hydration and firmer shaping consistency.
05 - Pour 2 to 3 tablespoons of oil into a large skillet and heat over medium flame until shimmering but not smoking.
06 - Spoon small mounds of batter into the hot oil, lightly flattening tops. Cook each side for 3 to 4 minutes until golden brown and thoroughly cooked. Avoid overcrowding to maintain crispness.
07 - Transfer the cooked fritters onto a paper towel-lined plate to absorb residual oil. Let rest briefly before serving.
08 - Present the fritters hot, accompanied by preferred dipping sauces or side dishes.

# Additional Tips:

01 - Resting the batter improves texture and makes frying easier by allowing the flour to hydrate fully.
02 - For a lighter option, substitute mayonnaise with Greek yogurt.
03 - Baking at 200°C for 18–20 minutes or air frying at 190°C for 10–12 minutes are viable alternatives to shallow frying.
04 - Ensure the batter is firm enough to hold shape to prevent fritters from falling apart during cooking.

Return