Chickenfritters Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

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.

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.

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.