Tender Chicken Fritters – Куриные Отбивные “Нежность”

  • 46 comments
  • November 15, 2011
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Tender Chicken Fritters-1-5 2These 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

Ingredients:
2 lbs chicken, chopped into  1/4 in pieces (you can use any part of the chicken)

4 eggs

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. IMG_2425Season 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. IMG_2431Heat 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. IMG_2456Cook until golden brown, about 3 min per side.Tender Chicken Fritters-1-3 2

Tender Chicken Fritters-1-4 2

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Tender Chicken Fritters

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★★★★★

5 from 1 reviews
  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 30 patties 1x
  • Category: Entree

Ingredients

Scale
  • 2 lbs chicken, chopped into 1/4 in pieces (you can use any part of the chicken)
  • 4 eggs
  • 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
  • oil, for cooking the fritters (avocado oil, light olive oil, grapeseed, etc.)

Instructions

  1. Chop the chicken into tiny pieces, 1/8-1/4 inch.
  2. 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.
  3. 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.

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46 Comments

  • Natalia

    i love these. recently started grinding the meat instead of cutting into tiny pieces. Tastes just a good and saves time 🙂

    • Olga K.

      What a great idea! I kind of like having chunks of meat in these patties, but I’m sure using ground meat not only saves time, but also produces really tender, juicy patties.

  • Nadia

    Olga, is there anything else you can use instead of the cornstarch? im not a big fan of cornstarch and i dont use it.

      • nadia

        Olga, I have never used cornstarch in recipes. i have always used flour. but i will try this with cornstarch today and next time i will try it with flour.

        • olgak7

          When using cornstarch in recipes like this, for thickening purposes, it will be a much cleaner taste and much silkier and smoother texture. Flour works too, but I like cornstarch better.

  • Olga G

    Thank you for the recipe! I loved the tiny pieces of chicken. I never would have thought of using corn starch. These were delicious!

    • olgak7

      Ally,
      I wouldn’t recommend using onion in this recipe. Since the chicken cook VERY quickly it won’t be enough time for the onion to cook through, unless you over cook the chicken, and that won’t taste good. If you want to use a grated onion, it could work, but in my opinion, it the raw onion will taste very harsh and overpower the tender chicken, especially since the meat mixture needs to marinate.

  • spice

    Dear Olga, blessings for you, i tried this recipe today & amazed results…….as a mom of picky eater boys always looking for easy& taste full recipes,i used TACO SEASONING MIX instead of onion&garlic powder. THANKS ONCE AGAIN

    • olgak7

      That’s awesome, spice! I don’t have any children, but I’m sure I would be thrilled to find something they enjoyed. I’m so glad you all liked the Chicken Tenders.

      • Maryana

        Olga, reading your reply that you do not have any children made my heart smile that you now have children for whom you can cook tasty meals. God is good. Thank you for this recipe. i am not much of a meat/poultry eater even though I am ukrainian and grew up on this food but I really enjoyed this recipe. I love that it can be frozen and also grinded the chicken since I have a meat grinder and it saved me time. My 4 year old loves it too. Hubby was in heaven since I rarely cook meat/poultry dishes.Thanks again!

  • Theresa

    Thank-you for sharing. I have been trying to come up with a way to make chicken patties that are a healthier than the mystery meat patties at the store. but are also not dry. These look like they fit the bill. thanks, again. will be trying these SOON!

    • olgak7

      Yep! I totally agree, Theresa. Easy, simple meals can be homemade and delicious too. I stay away from convenience food altogether. I strongly believe that homemade is best. It taste SO much better too.

  • Anna

    I made these the other day and they were so good. There are also simple and easy and don’t take long. Thanks for the recipe!

  • Julie

    Olga, I just made these & they were super delicious!!! My whole family loved them!!! Thank you for this great & super easy recipe 🙂

  • Julia

    These were so good! My husband & daughter really liked them! I love that they turned out exactly like in your pictures 🙂 I halved the recipe & still have enough for leftovers. Will be saving this one. Thanks, Olga!

  • Theresa

    You mention freezing the batter – would you freeze it with the chicken as well? Also, how long could the mixture stay in the fridge? Thanks…making this right now. 🙂

    • olgak7

      Hi Theresa!
      Yes, I freeze the whole batter, with the chicken.
      I don’t usually keep meat in the refrigerator for more than one day. In the freezer, it can last for a few months.

      • Theresa

        Thank you Olga, for your response. Made these for dinner tonight (I halfed the recipe), and leftovers are not an option! I try to teach my son to not say ‘ew’ to food, so we often say whether or not we will ‘eat at this restaurant again’…well, he said he would eat at this restaurant again. Another success with one of your recipes. Thank you!

        • olgak7

          That is so creative, Theresa. I love that approach with children and food. I’ll be borrowing it when I have older children as well.
          I’m so happy that you all enjoyed the Chicken Patties.

  • Lidiya

    I absolutely LOVED these! Thank you so much Olga. For me the fastest way to cut the chicken into pieces was by cutting it with Kitchen Aid scissors. Worked awesome!!! Loved having little pieces instead of regular ground meat.

  • Larisa

    Hi Olga, I heard amazing reviews about these chicken patties so I really want to give them a try, what side would you say works really well with these?

  • Tzivia

    Hi olga first off congrats on your new addition to the family is know that you’re probably going to be reading this sometime after but I just wanted to say thank you tons for this yummy delish recipe wow cornstarch and mayo work wonders in these particular recipes made this on Friday morning had some for the Friday sabbath evening meal and I must say they were so very good yummmm and tasty thanx again darlin for all your great recipes hope to see more in the near future cheers

  • Sara

    Hi Olga. LOVE you and your site!! Do you have any tips on cutting the chicken off the bone and into small pieces for this recipe? It seems like it’s going to be tedious and time-consuming, but that’s perhaps because I’ve never cut up raw chicken into tiny pieces like this before. I’d love any tips you have to share!

    • olgak7

      Hi Sara,
      Yes, it can be a bit time consuming. I don’t think there are any tips to make it faster, although a sharp knife definitely helps:). It actually doesn’t take that long, once you get started. You can just buy boneless chicken to make it faster. You can use a food processor or even use ground chicken, although the texture will be a bit different.

  • Irina

    Dear olga. We don’t really eat mayonnaise. Will it be a big change if I don’t put mayo or can I put Greek yogurt instead? Thank you

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