Ranch Chicken Fritters
These Ranch Chicken Fritters are crispy, tender, and packed with zesty ranch flavor—perfect for quick dinners or tasty appetizers!
Equipment
- Mixing Bowl
- Frying Pan
- Spatula
- Measuring cups and spoons
- Food Processor
Ingredients
- 1 lb. chicken thighs or breasts boneless and skinless
- 1 cup plain breadcrumbs
- ½ cup ranch dressing
- 2 eggs
- 2 tbsp chopped dill fresh
- ½ tsp salt or to taste
- ¼ tsp pepper or to taste
- 2 tbsp oil for frying choose your favorite cooking oil
Instructions
- Begin by dicing the chicken thighs or breasts into smaller pieces. If you prefer a smoother texture, you can pulse the chicken in a food processor until finely chopped.
- In a mixing bowl, combine the diced chicken, plain breadcrumbs, ranch dressing, eggs, chopped dill, salt, and pepper. Stir until all ingredients are well combined and form a cohesive mixture.
- In a frying pan, heat the oil over medium heat. You want enough oil to coat the bottom of the pan but not so much that the fritters are swimming in it.
- Using your hands or a spoon, scoop out portions of the chicken mixture and form them into patties. Aim for about 2-3 inches in diameter and about half an inch thick.
- Once the oil is hot, carefully place the fritters in the pan, making sure not to overcrowd them. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through.
- Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm with additional ranch dressing for dipping, if desired. Enjoy!
Notes
- For a smoother texture, finely chop the chicken in a food processor before mixing.
- Don't overcrowd the pan when frying to ensure crispy fritters.
- Leftovers can be frozen; reheat in the oven at 375°F for 15-20 minutes.
- Try seasonal variations by adding veggies like zucchini, carrots, or spinach.
- Adjust salt and pepper to taste to avoid bland fritters.