Crispy Chicken Fritters
These Crispy Chicken Fritters are a brilliant way to turn standard chicken breasts into something with a serious crunch. By using a combination of all-purpose flour and cornstarch, you create a “tempura-style” lightness that stays crispy much longer than a standard breading. The finely chopped onion and garlic inside the batter steam as they fry, keeping the chicken incredibly juicy on the inside while the outside shatters with every bite.
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Crispy Chicken Fritters
Ingredients:
| Ingredient | Amount |
| The Chicken Mix | |
| Chicken breast (finely chopped) | 400 g |
| Onion (finely chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Fresh parsley or cilantro (chopped) | 2 tablespoons |
| Green chili (optional, chopped) | 1 small |
| The Batter | |
| All-purpose flour | 4 tablespoons |
| Cornstarch | 2 tablespoons |
| Baking powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Egg (large) | 1 |
| For Frying | |
| Vegetable oil | For shallow frying |
How To Make Crispy Chicken Fritters:
Step 1: Prep the Chicken: Finely chop your chicken breast into very small cubes (about 1/4-inch) or use a coarse mince. In a bowl, toss the chicken with the onion, garlic, herbs, and chili until well combined.
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Step 2: Create the Binder: In a separate bowl, whisk the egg until frothy. Add the flour, cornstarch, baking powder, and all the spices. Stir until you have a thick, smooth paste.
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Tip: If the batter feels too dry to stir, add a teaspoon of water or milk. It should be thick enough to hold the chicken together, but not as thin as pancake batter.
Step 3: Combine: Fold the chicken mixture into the batter. Ensure every piece of meat is fully coated in the spiced flour mixture.
Step 4: The Fry: Heat about 1/2 inch of oil in a skillet over medium-high heat. Once the oil shimmers, drop spoonfuls (about 1/2 tablespoons) of the mixture into the pan. Flatten them slightly with the back of the spoon so they cook evenly.
Step 5: Golden and Crisp: Fry for 3/4 minutes per side. You are looking for a deep golden-brown color. Once finished, drain the fritters on paper towels to remove any excess oil.
