Chicken Fritters

Ingredients

1. Leftover shredded chicken or drained canned chicken 25 ounces
2. 1 tsp Dijon mustard
3. 1 large egg
4. 1/4 tsp dried thyme
5. 1/4 cup breadcrumbs
6. 1/4 tsp onion powder
7. 1/4 tsp garlic powder
8. Salt and black pepper To taste
9. Oil, for frying – enough to cover the bottom of the pan

Instructions

• In a large mixing bowl, combine the shredded chicken, Dijon mustard, egg, thyme, breadcrumbs, onion powder, garlic powder, salt, and pepper
• Using your hands or a spoon, form into small patties
• Heat oil in a large skillet over medium-high heat
• Fry the fritters in batches for 3-4 minutes per side, or until golden brown and crispy
• Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil
• Serve hot with your favorite dipping sauce or gravy

Notes

• If you prefer you can use fresh boneless chicken sliced and chopped into small pieces – it is important to ensure the internal temperature of the fritters reach 165°F!
• Of course you can add some cheese! Try 1/2 cup mozzarella and a 1/4 cup parmesan when combining the ingredients.
• A non-stick pan will make your life easier with this one.
• Remember to heat the oil before cooking.
• If the fritters brown too quickly or start to burn, lower the heat. Some of us need to be reminded about temperature control. 😉