Golden Crispy Chicken Fritters
Crispy Chicken Fritters
These Crispy Chicken Fritters turn ordinary chicken breasts into a crunchy, irresistible snack. Using a mix of all-purpose flour and cornstarch creates a “tempura-style” light coating that stays crisp longer than regular breading. Finely chopped onion and garlic in the batter steam during frying, keeping the chicken juicy on the inside while the outside crunches with every bite.
Ingredients
Chicken Mix
- Chicken breast, finely chopped – 400 g
- Onion, finely chopped – 1 small
- Garlic, minced – 2 cloves
- Fresh parsley or cilantro, chopped – 2 tbsp
- Green chili, optional, chopped – 1 small
Batter
- All-purpose flour – 4 tbsp
- Cornstarch – 2 tbsp
- Baking powder – 1 tsp
- Paprika – 1 tsp
- Salt – 1/2 tsp
- Black pepper – 1/2 tsp
- Garlic powder – 1/2 tsp
- Egg, large – 1
For Frying
- Vegetable oil – enough for shallow frying
Instructions
Step 1: Prep the Chicken
Finely chop the chicken into small cubes (about 1/4-inch) or use a coarse mince. In a bowl, mix the chicken with onion, garlic, herbs, and chili until evenly combined.
Step 2: Make the Batter
In a separate bowl, whisk the egg until frothy. Add flour, cornstarch, baking powder, and all the spices. Stir to form a thick, smooth paste.
Tip: If the batter is too dry, 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, ensuring each piece is fully coated.
Step 4: Fry the Fritters
Heat about 1/2 inch of oil in a skillet over medium-high heat. Once shimmering, drop spoonfuls (about 1/2 tbsp) into the pan. Flatten slightly with the back of the spoon for even cooking.
Step 5: Cook Until Golden
Fry each side for 3–4 minutes until deep golden brown. Drain on paper towels to remove excess oil. Serve hot and enjoy!
