These chicken fritters have been a family favorite ever since I was a little girl. We would often make them for parties and they were popular with most of our guests. It’s no wonder that this is one of the first recipes that I’ve shared on this blog. The tender chicken fritter is full of juicy meat and it’s all encased in a delicate batter.
They are a perfect make-ahead dish. You cut up the chicken, make the batter and leave it refrigerated until you are ready to make it a few hours later or oven the next day. The leftover chicken batter can also be frozen, for a quick dinner option somewhere down the road. These golden beauties can be served as an elegant dinner but can also be enjoyed in between two pieces of bread for a sandwich.
Yields: About 30 chicken patties
2 lbs chicken, chopped into 1/4 in pieces (you can use any part of the chicken)
3 tbsp cornstarch
4 Tbsp mayonnaise
3/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
poultry seasoning, or any other herb/spice mixture, I like McCormick’s Montreal Chicken, optional
Chop the chicken into tiny pieces, 1/8-1/4 inch. Season the chicken with salt, pepper, paprika, poultry seasoning, garlic powder, onion powder. Mix in a large mixing bowl with the rest of the ingredients. Refrigerate for at least 1 hour. Heat 1 Tbsp of oil in a nonstick skillet on med-high high until shimmering. Using a big spoon, scoop and shape the meat mixture into oval shapes. Cook until golden brown, about 3 min per side.