HERBED CHICKEN FRITTERS
Make and share this Herbed Chicken Fritters recipe from Food.com.
Provided by OceanIvy
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl,toss chopped chicken with salt,parsley,& lemon juice.
- Set aside for 15 minutes.
- In seperate,large bowl,combine flour,baking powder,egg& milk,stir to blend well.
- Add flour mixture to chicken,mix well.
- In a large frying pan,heat 1 inch of oil to 375 degrees F.
- Drop by TB into hot oil,frying in batches about 2 minutes,until golden brown.
- Drain on paper towels,and serve with dipping sauce.
HERB FRITTERS
Inspired by a recipe in Clifford A. Wright's "The Little Foods of the Mediterranean," these fritters are light and delicate. You can use a mix of herbs and finely chopped greens - mild ones like spinach and chard, or more robust greens like dandelion or arugula - or all herbs, or all greens. You can also use this batter as a vehicle for other finely chopped or grated vegetables, like cabbage or carrots, onions or leeks. The fritters make a great hors d'oeuvre or side dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
- Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
- . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN FRITTERS
These chicken fritters are delicious on their own but outstanding with a chicken dipping sauce. Finger food at its best!
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
- Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.7 g, Cholesterol 51 mg, Fat 14.1 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 343.5 mg, Sugar 0.6 g
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
HERBED CHICKEN TENDERS
This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!
Provided by Stacky5
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain chicken breast tenders.
- Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
- Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
- Heat the olive oil in a large nonstick skillet over medium high heat.
- Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.
CHICKEN FRITTERS
This was my favorite meal when I was a kid. It is easy to make and tastes really good. This is for two servings, but they are really addicting so I usually make a lot more.
Provided by AlwaysAl
Categories Chicken
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- -heat up a deep fryer with vegetable oil.
- -cook chicken, and cut into small pieces.
- -combine flour, baking powder, and salt.
- -combine rest and add together.
- -drop by tablespoon into deep fryer.
- -cook each batch for 3-4 minutes. make sure to turn pieces halfway through.
Nutrition Facts : Calories 518, Fat 10.2, SaturatedFat 4.3, Cholesterol 149.1, Sodium 1539.6, Carbohydrate 79.1, Fiber 2.5, Sugar 0.5, Protein 25.6
CHICKEN FRITTERS
Everything all mixed together in one serving! Good with tomatoe sauce but I like them with chicken gravy.
Provided by LAURIE
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend potatoes, chicken, ham, herbs and 1 egg.
- Add cheese and/or corn if desired.
- Blend well and season with salt and pepper.
- Shape into small balls or flat pancakes.
- Add small amount of milk to second egg.
- Place crumbs on a plate.
- Dip balls into the egg and milk.
- Roll in bread crumbs to coat throughly.
- Heat oil in large skillet.
- Cook fritters until golden brown.
HERBED CHICKEN FETTUCCINE
Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1424mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN CORN FRITTERS
I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. , In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.
Nutrition Facts :
CHICKEN FRITTERS
I got this recipe from the Asian guy that works at a Chinese food restaurant, Yasuko Yao, he said it was supposed to be like Mushu chicken, but they wanted to make a breakfast out of it and this is what he got. Great snack or even appetizer for any occasion.
Provided by Cl0wn
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Put your tablespoon of butter in a skillet until skillet is coated.
- Toss in your 2 chicken breasts until they're cooked to your liking.
- Slice up the chicken breasts into strips, then cut each strip in half.
- Prepare your pancake batter in a bowl as directed on it's box.
- Dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown.
- Mix together the 3 tablespoons of honey and 1/4 cup of maple syrup in a small bowl.
- Using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated.
- Eat up.
Nutrition Facts : Calories 1581.3, Fat 154.3, SaturatedFat 22.7, Cholesterol 65.1, Sodium 76.9, Carbohydrate 35.3, Sugar 33.2, Protein 19.6
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EASIEST CHICKEN FRITTERS RECIPE (PERFECT EVERY TIME!)
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4.8/5 (14)Category ChickenCuisine AmericanTotal Time 3 hrs
- Soak to clean chicken breasts in cold water for a couple of hours, changing the water periodically (optional, but that's my preferred way to cook meat cleanly). Cut all fat off the chicken breasts and rinse well, again. Place clean beasts into a strainer for excess water to drain. Cut chicken into tiny cubes, about ¼”. Place chicken cubes into a large bowl (for easier mixing).
- Add eggs, shredded yellow onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt and black ground pepper to the chicken. Stir everything together. Add flour and mix it again. (The mixture should thicken a little after adding the flour.)
- Heat a large non-stick skillet over med/low heat. (3.5 if your stove is digital) Add 2-3 tbsp. of olive oil. When oil gets hot, place one large ice cream scoop of chicken mix onto the pan and pat down to flatten into a fritter. I like to cover the pan with a Frying Pan Splatter Screen Guard as the fritters splatter during sauteing, the guard contains most of the splatter. Using a regular lid traps the steam while a screen guard will release the steam but contain the splattering. Optional, but the results are better; I found that covering with a pan lid causes the fritters to water, release its juice, then later become too dry. Saute fritters for 5 minutes on each side. (I prefer sauteing a tad longer on a lower temp to ensure the meat is well done.) Flip the fritters over and saute for 5 more minutes.
- Place sauteed fritters onto a plate or cutting board lined with paper towels to soak in excess oil, then place the fritters onto a serving dish of your choice before transferring another set of sauteed fritters to the lined paper towel surface. You may need to replace the paper towels every couple of batches as they get oily fast.
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5/5 (107)Calories 33 per servingCategory Main Course
- In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
- Heat a large non-stick pan over med heat. Add 2 Tbsp oil and when hot, add the chicken mixture a heaping Tbsp at a time (I used a flat ice cream scoop). Pat down fritters with the back of your spoon to flatten slightly. Saute uncovered 3 - 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked. Repeat with remaining fritters. Remove to a paper towel lined dish.
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