Chicken Fritters
Crispy, cheesy chicken fritters that are quick to make and perfect for snacks or appetizers.
Equipment
- Large Bowl
- Medium Bowl
- Large Skillet
- Measuring cups and spoons
- spatula or slotted spoon
- Paper Towels
- Plate
Ingredients
- 1 pound boneless skinless chicken breast cut into small ~1/8-inch pieces
- 2 large eggs
- 1/4 cup buttermilk
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup mozzarella cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 2 tablespoons green onions finely sliced
- vegetable oil for frying, about 1 inch in skillet
Instructions
- Cut the chicken into small pieces about 1/8 inch in size.
- In a medium bowl, whisk together the eggs and buttermilk until combined.
- In a large bowl, whisk the flour, salt, pepper, paprika, and garlic powder until evenly mixed.
- Pour the egg mixture into the dry ingredients and stir until a batter forms.
- Add the chopped chicken, shredded mozzarella, shredded cheddar, and sliced green onions to the batter and mix until everything is evenly distributed.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering and hot.
- Scoop about 1/4 cup of the batter per fritter and carefully drop into the hot oil, spacing them so they don’t touch.
- Fry each fritter 4–5 minutes per side, turning once, until golden brown and the chicken is cooked through.
- Remove fritters to a paper towel–lined plate to drain briefly before serving.
Notes
- Leftovers keep in the fridge in an airtight container for up to 4 days.
- These fritters pair well with garlic aioli or fry sauce.
- To make a quick buttermilk substitute, mix 1 tablespoon lemon juice or vinegar with 1/4 cup whole milk and let sit 5 minutes.