When you want a quick, budget-friendly meal that doesn’t sacrifice flavor, fried chicken patties using canned chicken is a great recipe to try. These crispy patties come together with a few simple pantry ingredients, which makes them perfect for busy weeknights, quick lunches, or when your grocery budget is low.
This recipe is convenient, as the chicken used is already cooked and shredded, so you save time with prep work. This allows you to focus on mixing your ingredients and simply cooking the patties. In a matter of minutes, you have delicious golden, crispy patties that are tender and flavorful.
Despite their simplicity, these patties are surprisingly delicious. With the right seasonings and a quick pan-fry, they develop a crispy crust that makes them taste homemade and comforting. Serve them on a bun like a chicken burger, pair them with a fresh salad, or enjoy them on their own with your favorite dipping sauce.
Affordable, easy to prepare, and full of flavor, fried chicken patties prove that a tasty meal doesn’t have to be difficult to make or expensive.
Why You’ll Love This Recipe
- Use only a few pantry ingredients
- Quick to make
- Great for families on a budget
- Family-approved and even picky eaters love them
Ingredient Notes & Substitutions
- Egg: If you want to substitute egg in your fritters, try Greek yogurt, as it keeps the fritters moist. Use a ¼ cup to replace one egg.
- Breadcrumbs: If you’re on a keto or low-carb diet, try crushed pork rinds. They still maintain that crispy texture and give the desired savory flavor. You can also season the breadcrumbs to moderate their flavor, such as with crushed red pepper flakes for a kick of flavor.
- Dijon mustard: Try yellow mustard for a milder flavor or spicy brown mustard for a more robust one.
- Oil to fry: Both vegetable and canola oil have a high smoke point, while avocado oil or olive oil is of higher quality and offers a crispy exterior, too.
Tips for Success
- Drain chicken well: Too much moisture makes the mixture too wet, which can cause the fritters to fall apart while they’re cooking. After draining it, pat it dry with a paper towel.
- Use enough binder: Whether eggs, breadcrumbs, or even crushed crackers, if your mixture feels too loose, add more binder. If it’s too dry, add mayonnaise or yogurt to make it more moist.
- Allow your mixture to rest: Let it sit for 5-10 minutes, as it allows the binders to absorb moisture, making the fritters easy to create.
- Leave space in the pan: Don’t overcrowd fritters, as it lowers oil temperature and prevents fritters from getting crispy.
- Shape into even-sized patties: Try to make them a similar size and thickness. This allows them to cook consistently so they all have the same tender interior and crispy texture.
Storage & Reheating
Refrigerate: Allow fritters to cool before storing them in an airtight container or wrapping them in plastic wrap or foil. Layer with parchment paper between each layer so they don’t stick together. Store for up to 3 to 4 days.
Reheating: Use a skillet to reheat. Heat a small amount of oil over medium heat and cook the fritters for a few minutes on each side. You can also reheat in the oven at 350°F for about 10–12 minutes, or until heated through.
Freezing: After cooling, place fritters on a baking sheet in a single layer and freeze them for a few hours until they’re firm. Transfer them to a container or freezer-safe bag. Use within two to three months.
Serving Suggestions
These crispy chicken fritters pair well with a variety of sides, including:
Salad: A green salad with red onion, cucumber, and cherry tomatoes balances the richness of the fritters.
Roasted vegetables: Roast vegetables with a squeeze of lemon for a healthy, delicious side option.
Mashed or roasted potatoes: These hearty side options are family favorites.
Cabbage slaw: It’s a refreshing contrast to the rich fritters.
FAQs
- What sauces pair well with crispy chicken fritters?
These crispy chicken fritters go well with ranch, honey mustard, spicy mayo, or even tzatziki dip. You can also serve them with barbecue sauce or ketchup for kid-friendly options. - How can I add more flavor?
Add herbs like cilantro, thyme, parsley, or a pinch of cayenne for extra depth. Dijon mustard can also add tanginess to the mixture. - Can I bake the fritters instead of frying?
Yes, you can. Brush them lightly with oil. Bake at 375°F for 15–20 minutes. Flip them halfway until golden and crispy.
Notes
This is an affordable and delicious meal that the entire family will love. Not only do you probably already have the items on hand, but they’re quick to make.
Golden Crispy Chicken Fritters
Ingredients
- 1 ½ lbs. Boneless skinless chicken breasts (or chicken thighs), cut into tiny ¼-inch cubes
- 2 Large eggs
- ⅓ cup Mayonnaise
- ⅓ cup All-purpose flour or almond flour for a low-carb alternative
- 1 cup Shredded Mozzarella cheese or Cheddar, or a mix of both
- 2 tbsp. Fresh dill or chives finely chopped
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- ½ tsp. Salt
- ¼ tsp. Freshly cracked black pepper
- 2-3 tbsp. Olive oil or avocado oil for shallow frying
Instructions
- Place the chicken breasts on a clean cutting board. Using a very sharp chef’s knife, slice the meat into thin strips, then slice crosswise to create tiny cubes roughly ¼-inch in size. Keeping the pieces tiny and uniform is critical to ensure the fritters cook through quickly and hold their shape in the pan.
- In a large mixing bowl, combine the diced chicken pieces, whole eggs, mayonnaise, all-purpose flour, shredded mozzarella cheese, chopped fresh herbs, garlic powder, onion powder, salt, and black pepper.
- Use a sturdy spoon or spatula to fold the ingredients together firmly until the liquid egg and mayo base completely saturates the flour, creating a thick, sticky chicken paste.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 15 to 20 minutes (or up to 2 hours). This resting window allows the flour starches to hydrate fully and bind the meat proteins together, preventing the fritters from falling apart when they hit the hot oil.
- Add 2 tablespoons of your frying oil to a large non-stick skillet or cast-iron pan and place it over medium heat. Let the oil heat up for 2 minutes until it shimmers.
- Working in batches to avoid crowding the pan, scoop the chicken mixture into the hot skillet using a ¼-cup measuring cup or a large ice cream scoop. Use the back of your spoon to gently flatten each mound into a round patty roughly ½-inch thick.
- Fry undisturbed for 4 to 5 minutes on the first side over medium heat. Watch the borders closely; flip the fritters the exact moment the underside turns a beautiful deep golden-brown color and the edges look set.
- Flip the fritters carefully with a wide spatula and fry the second side for another 4 minutes, until golden brown and the chicken cubes are fully cooked through to the center. (An instant-read digital thermometer inserted horizontally into a fritter should register 165°F).
- Transfer the hot chicken fritters to a plate lined with paper towels to drain any pooling surface oils for 1 minute.
- Repeat the frying process with your remaining chicken mixture, adding an extra splash of oil to the skillet between batches if the pan looks dry. Serve immediately while hot and crisp alongside a dollop of garlic aioli, sour cream, or ranch dressing.
