Crispy Chicken Fritters

Ingredients

• Canned chicken

  No broth

  4 can (5 oz) yields or 500g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Thyme

  Spices, dried

  ⅛ tsp, leaves or 0.1g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.
2. Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about 1/4 inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating.
3. Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in 1/4 cup bread crumbs.
4. Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs.
5. Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy!
6. Recipe by: Mandy Rivers | South Your Mouth (source: https://www.southyourmouth.com/2020/06/crispy-chicken-fritters.html)