6/04/20

Crispy Chicken Fritters

A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

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Oh, 2020, ain’t you something. The only good thing I can say about this year is that it’s what caused me to create this recipe. And I looooove this recipe!

When the Covid first hit, the grocery stores emptied around here (and I imagine in your neck of the woods, too). The first things that disappeared here were toilet paper, Clorox wipes and hand sanitizer (and TP is the only one of the three that’s showed back up but it’s still hard to find).

The next things that disappeared were ground beef and rice. The rice, I understood because I grabbed a few pounds of it too, along with dried beans, flour and canned milk because from the looks of the empty stores, we were about to enter an apocalyptic nuclear winter. But the ground beef threw me for a loop. I reckon everyone realized they were going to have to start cooking every meal and hamburger is easy and inexpensive.

Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

Side note on that, I created two recipes collections for main dishes made with both rice and ground beef (because it seemed everyone around here must be sitting on a boatload of both):

Anyway, when beef started getting scarce it seemed as though food supplies might dwindle, I bought several cans of salmon, tuna and chicken to tuck away just in case. Thankfully, it hasn't come to that.

For the most part, grocery stores have returned to normal around here so I’ve been using my canned supplies. We’ve had tuna casserole, tuna melts and salmon patties (and Lord, don’t you know crispy fried salmon patties with slow-cooked stone-ground grits are a gift straight from heaven!) but I hadn’t touched the canned chicken yet.

Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

I’d never used it before so I wasn’t sure what to expect. I’ve seen some pretty sketchy chicken salad made with it at a sub shop or two so I wasn’t too excited to get into it. I decided I would make something similar to salmon patties with it and see what happened.

I’ll tell you what happened… I struck gold! These savory little cakes are crispy on the outside, tender and tasty on the inside, crazy easy and inexpensive to make and the best part? My kids LOVE them! They say the fritters taste like “the good” chicken nuggets! I don’t know what that means but I think it’s a compliment!

I fully intend to make a few batches of these made into smaller “nuggets” to stock my freezer with for summer lunches and quick suppers for the kiddos. I’m also going to make these into larger patties for chicken sandwiches made with burger buns. I’ve never been brave enough to look at the videos of what actually goes into processed frozen chicken nuggets and patties but I KNOW what goes into these.

Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

ALL YOU NEED TO MAKE CRISPY CHICKEN FRITTERS WITH CANNED CHICKEN:

  • Canned premium white chunk chicken breast
  • An egg
  • A little mustard
  • Spices
  • Dried bread crumbs

    That’s it!!

    I mention these points in the recipe instructions below but some of them are pretty important so I’ll talk about them here too:

    Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

    TIPS FOR MAKING CRISPY CHICKEN FRITTERS WITH CANNED CHICKEN:

    • It's important to drain the chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.
    • Roughly chop the 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.
    • I use 1/2 teaspoon of salt but some brands of chicken and bread crumbs are saltier than others. If you’re sensitive to salt, start with a 1/4 teaspoon then add more to taste.
    • Shape into smaller portions for homemade chicken “nuggets” or wider, flatter patties for crispy chicken sandwiches.
    • Regular mustard can be used instead of Dijon. The mustard is there for a touch of acid to make the seasonings pop and to balance the richness from frying these.
    • Though I haven’t done it myself, I imagine these would be great in an air fryer. Spray both sides with cooking spray (to make them crispy) then bake at 400 until golden brown.

    Recipe for Crispy Chicken Fritters

    Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

    And yes, I realize there are technically more than 5 ingredients but I'm counting all the seasonings as one because these are all handy pantry staples.

    I really do hope you find these as easy and delicious as we do!

    Enjoy!

    Crispy Chicken Fritters! A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

    Crispy Chicken Fritters

    Crispy Chicken Fritters
    Yield: 6 Pieces
    Author: Mandy Rivers | South Your Mouth
    Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
    A simple 5-ingredient recipe for crispy chicken croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

    Ingredients

    • 2 12.5-oz cans white premium chunk chicken breast
    • 1 egg
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt (see notes)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon dried thyme
    • 1/4 cup plain dried bread crumbs
    • Additional bread crumbs
    • Vegetable oil

    Instructions

    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!

    Notes

    • I use 1/2 teaspoon of salt but have noticed some brands of chicken and bread crumbs are saltier than others. If you’re sensitive to salt, start with a 1/4 teaspoon then add more to taste. 
    • Shape into smaller portions for homemade chicken “nuggets” or wider, flatter patties for crispy chicken sandwiches.
    • I used Swanson White Premium Chunk Chicken Breast in this recipe and was very, VERY pleased with the taste and texture.
    • I don’t know if these can be made with leftover or rotisserie chicken. I mean, I suppose it can be done, I just don’t know how the texture and consistency would be, if they would be too dry or if they would hold their shape.
    • Panko can be used instead of bread crumbs but I prefer the finer crumbs with these.
    • Regular mustard can be used instead of Dijon. The mustard is there for a touch of acid to make the seasoning pop and to balance the richness from frying these.
    • Though I haven’t done it myself, I imagine these would be great in an air fryer. Spray both sides of the fritters with cooking spray (to make them crispy) then bake at 400 until golden brown. 
    • No, these can’t be made in a crock pot.

    Nutrition Facts

    Calories

    117.30

    Fat

    4.38 g

    Sat. Fat

    0.69 g

    Carbs

    3.59 g

    Fiber

    0.29 g

    Net carbs

    3.30 g

    Protein

    14.59 g

    Sodium

    258.50 mg

    Sugar

    0.33 g

    Cholesterol

    48.00 mg
    chicken, crispy, cakes, croquettes, patties, nuggets, canned chicken, easy, kid friendly, air fryer, healthy, recipe, how to, best, southern
    lunch, dinner, main dish, kid friendly
    Keep up with my latest shenanigans by following South Your Mouth!


    78 comments:

    1. Could you tell us how many ounces the can of chicken was that you used?

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      1. Thanks, can't wait to try!

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      2. 2 12.5 oz cans

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      3. I have made these twice now and these children and their dad gobble them up so fast!

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    2. Oooh, these sound really good. This year has definitely been a doozie. Hopefully we come out better as a society on the other side and don't waste these valuable learning opportunities.

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    3. Question? In one place you say fry and in another it looks like you bake them. Which one? Looks so good. Thank you.

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    4. Do you think these can be baked in a regular oven instead of pan fried?

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    5. Do you think these can be oven baked instead of pan fried?

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      1. I think so. I'd spray with cooking spray (to make them crispy) then bake at 400 until browned, flipping once.

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    6. I have always wanted to have the canned chicken on hand, especially recently, but had no clue how to use it! I use canned tuna and salmon, but the chicken seemed different. I can not wait to try your recipe! I love your recipes and your stories that go with them. I will use one of your recipes and often remember the story that you shared with it! Thank you so much. Have a safe and healthy summer.

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      1. Agree same here and thanks a million :)

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    7. How many does this make? Can you make this using ground uncooked chicken?

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    8. Hi these look good I have 1 question I don't have any bread crumbs could I use stove top stuffing instead

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      1. Hi Pam, I bet they would be great made with stove-top! In fact, I'm definitely going to try it. I would run it through a food processor or blender to make crumbs before I add it to the chicken and then make a tiny patty to cook so you can check the spice (mainly salt) content before you add any additional seasoning. You could even finely chop some veggies (onion, celery, and grated carrot) to add if you wanted. It would be like having your chicken and stuffing all rolled into one... and fried :) Thanks for the great idea. Tina

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      2. I didn't have bread crumbs do I used croutons, delicious.

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      3. I always laugh when I hear someone say, 'but I don't HAVE any breadcrumbs!...' They're really easy to get after all. Especially if you serve English Muffins with any regularity (I think the ratio of nooks and crannies to crumbs is at least 1:3. And those pesky crumbs clog up the toaster.)

        Please understand this is not said at anyone's expense. Rather it is a reminder to think outside the box when it comes to culinary artistry, which is itself in keeping with this article's spirit.

        Oh, by the way, Breadcrumbs have an indefinite shelf life since they were stale in the first place. But keep 'em in the fridge just to be safe. Even if all you have is fresh bread, a food processor makes light work of a slice or two and the microwave can stale them in record time.

        Happy cooking and eating, everyone!

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      4. Great reminder that I can turn regular bread into bread crumbs! 😅

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    9. These look so delicious and I cannot WAIT to make them!! I already have all ingredients on hand! Thank you so much for sharing

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    10. Can I make the Crispy Chicken Fritters and store it in the refrigerator for later cooking? If yes, how long can I store it in the refrigerator? Thank you!

      Tiffany
      Phlanx's Marketing Specialist

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    11. I've had this recipe saved for weeks now and I finally got around to trying it tonight. I loved them! I used my air fryer and I made them into sandwiches. I just made them plain because it was late but I'm going to make the rest of them tomorrow (I only made half and put the rest in the fridge) and I'm going to put bacon and onion on them. Yum! Thanks for the recipe!!

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    12. Jamie.....what temp and time did you use in the air fryer?

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    13. Made these for dinner tonight - but used left over baked chicken instead of the canned. I also made them in the new Power XL Air Fryer grill. I gave them 1 or 2 spays with my Olive Oil Sprayer and then cooked them at 400 degrees for 8 minutes; flipped them over and did another 4 minutes. They came out so very crispy. Will make them again for sure. Thanks for sharing the recipe.

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      1. Made these tonight they were delicious! Followed recipe exactly.

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    14. Hi. I tried these and they were great. I left off the outer coating of breadcrumbs and they turned out wonderful. Thanks for the recipe

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    15. We just made these and thought the flavor and crispy outside were fantastic, but the patties were difficult to shape without them falling apart. We added an extra egg and really pressed them over the sink and that helped, but they were still delicate. While we were making them, I wasn't so sure about ever making them again, but after we ate them my kids liked them so much that we will have to. Next time we'll try making them with cooked chicken breast chopped fine in the food processor.

      We usually do not use canned chicken, so that was a new experience, but my 10yo daughter saw the recipe on Pinterest and wanted to try them. She mixed all the ingredients together and shaped the patties while I coated them in breadcrumbs and did the frying. She didn't want to use the mustard because she is not a fan, but I talked her into it and she thought they were delicious. She wants me to put it on our Favorite Recipes pin board now.

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      1. That your 10-yr old found these and loves them and wants to add them to your Favorite Recipes board just MADE MY DAY!

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      2. Cat, I wonder if your daughter minced the canned chicken before mixing? It makes a big difference.

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    16. Made these tonight and they were great! Will definitely be keeping this recipe.

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    17. I have been making these for a couple years because my daughter and I are both allergic to any fish or shellfish. They are so quick and easy and taste great.

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    18. What if you put a piece of ham and swiss cheese in the middle of your mixture before frying? Instant Cordon Bleu. 😊❤️😊 I'm having soooo many ideas right now. Thanks for the recipe.

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    19. Omg just made these! Took ten minutes and added it to my salad!! They’re great!!!!!

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    20. These were delicious! I used italian seasoned Panko crumbs because that was what I had, and they turned out great. Served with mashed potatoes and salad. Yum!

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    21. These were so tasty! I ended up using left over fried chicken that I removed the bones and skin. I don’t have a food processor, so I put the chicken in my Ninja and blended it up with a little water. I think because it was more finely chopped that it was easier for them to keep their shape. I also used Panko bread crumbs and they turned out awesome! I shaped them into patties as well as nuggets and my kids and I gobbled them up. We tried them in ranch, bbq sauce and ketchup and it was delicious. Thanks so much for this recipe!

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    22. I had the same issue which is why I searched for a recipe with canned chicken. Brought a boat load during the apocalypse and had no idea what to do with it other than try chicken salad. Can't wait to try this tonight

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    23. Hi! Just wanted to say your recipe gave me some inspiration tonight! I did the dreadded for reviews... I used rotisserie chicken and panko bread crumbs. It was what I had. So.. still tastes delicious (the flavor combinations are spot on!) I would recommend really mincing the chicken very well.. very fine. (I diced it fairly well... but I think it was too clumpy the way I chopped it). Otherwise I do agree regular breadcrumbs would work best for this recipe. This was great and will definitely be a staple for me when I nail down how to use leftover chicken. Because this was kid AND toddler approved!! Love it and thank you!

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    24. I just made something with more than 3 ingredients that my kids actually ate! Follower for life....teach me Yoda.

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      1. LOL, it's always a crap shoot with kids! My youngest has recently decided he no longer likes spaghetti. SPAGHETTI.

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      2. My oldest has recently just done a complete flip flop on me with spaghetti too :( who doesn't eat spaghetti?? And I hit a major sale not too long ago Skinner pasta 29 cents each and have a stockpile of you guessed it, spaghetti noodles!! Just thought I'd chime in, saw your comment and thought I know exactly how she feels there:) have a great day!

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    25. GENIUS! We love, love, love them!!! This will be on permanent rotation in my house. Love all the comments! Such great ideas.

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    26. I'm going to try baking them, and will let you know how they come out.

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    27. Since someone gave me a poumd of ground turkey and I haven't used it yet, will try this yummy sounding recipe with it!! Will let you know how it turned out..

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    28. Steve in Alabama2/19/21, 2:18 PM

      We made this recipe last night. So easy and so good! Every recipe of yours that I have tried has been excellent. :) Thanks for sharing your good cooking.

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    29. This worked great! I used generic canned chicken, only drained it for about 5 mins but I also used a heavy bowl to press it. I actually just went for it and let the chicken crumble into small strips.
      For added flavor I added some spicy mayo!
      Great recipe, thank you!

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    30. Tried to make these tonight. Very disappointing. They do not stay together. I added some milk to help keep them in a patty shape. I don't think I will be making these again. There are many other recipes using canned chicken that are much better than this.

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      1. My guess would be the chicken didn't drain enough, then adding milk could only have made things worse. I've lost count of how many times I've made this and have never had an issue shaping them in to patties. Were I to, I would beat an egg white enough to loosen it up a bit then stir it into the mixture, then more bread crumbs, 1/4 cup at a time, until the mixture could be shaped.

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      2. Thanks for the tip on patties that didn't form.. they were good but I had a hard time getting them to hold together. I'll definitely be trying these again!

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    31. Followed the recipe exactly and they turned out perfect! Excellent recipe!

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    32. Game changer, I used sour cream and onion chips instead of breadcrumbs, and made mini patties, they are amazing!

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    33. Thank you for the recipe, they are absolutely delicious and my whole family loves them. I have to make so many at a time that I was just wondering, without coating them in the additional bread crumbs, can these be frozen and used at a later time?

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      1. I'm so glad you're enjoying them! I haven't frozen them but I can't think of a reason you wouldn't be able to. If you do, let us know how they turn out!

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    34. Don't have any kind of breadcrumbs croutons what else can you use

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      1. Crushed cereal, like Rice Chex or Corn Flakes, would work. Someone suggested potato chips and another dry stuffing mix (like Stovetop). A quick fix for when I'm out of breadcrumbs is to 'dry' a slice or two of bread (or a hotdog bun!) in the microwave. It only takes a few 30 second bursts to get there. Then I blitz it up in my food chopper for crumbs. I usually season mine with Italian herbs and salt and pepper. It's a cheap shortcut and I almost always have bread in the house.

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    35. Kristin Skeen9/24/21, 10:54 PM

      I used a Italian seasoned breadcrumbs and panko mixed... also used the air fryer and they were fantastic!!!! My picky 2 yr old loves them as much as my husband and I:). Thank you!! This is now a staple in my house!!

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    36. I love this one but can you tell me what to do if I only have one can of chickin

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    37. These were delicious. I used Panko crumbs and followed the recipe exactly. So easy....will be making again. I drained in a colander and pressed with a bowl. I didn't have time to let drain the time on the recipe but they were perfect.

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    38. I have been making ground chicken like this for years. My mom made them for dinner when I was a kid. I am about to go try them like this right now. Reading this made me hungry!

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    39. I made these and really enjoyed. Is the nutritional info you provided based on all 6? or just for 1 of these little guys ?

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    40. Very good and very easy! Definitely my kind of recipe! The family liked them too, so that's a plus!

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    41. These were a total success for the whole family(including my 7 & 8 year old)! Since my husband is on keto, I substituted the bread crumbs for pork grinds and added parmesan cheese to the batter. I also added chives in with the chicken, cooked them at 350 for 15 minutes in the air fryer and viola, they were crispy and oh so delicious!!!

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    42. OMG....so excited to try these!!! I canned 10 quarts of chicken ( melts in your mouth), and I was wondering if I could do this with it, and here you are!!!

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    43. Wasn’t to bad, I think the next time instead of onion powder I think I’ll use onion, also I don’t know if my can chicken was old but it had a metallic taste, next time I’m going to use leftover rotisserie chicken, maybe add some jalapeños peppers, just think this I something that I can work with. All in all pretty good.

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    44. Delicious and easy! Added to my cookbook. You have to be VERY SURE that you have drained as much of the liquid from the chicken as possible. The extra time draining will save you SO much time when shaping the fritters. Learn from my mistake- drain, drain, drain!

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    45. Made these for my family tonight for the first time. I've tried making homemade chicken nuggets in the past from leftover cooked chicken, but they we're always dry and bland tasting and my kids would not eat them. While these were delicate in the pan, they held together well enough once cooked. I was a little worried they fall apart in my kid's hands, but they did not at all. The flavor was so amazing they just gobbled them up. The flavor was perfect. Thank you for a great recipe that served our family well tonight, 18 mo old, 4 yr old and 6yr old approved! I'm going to try it with leftover cooked chicken next and see if it's just as successful

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      1. Thank you so much for taking the time to leave such a thoughtful review (you made my day). I'm so happy y'all enjoyed these!

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    46. when using cooked chicken how much do you use a cup a cup and a half two cups thanks

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      1. Is a bit over 2 cups of canned chicken, so I would say 2 cups chopped small

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    47. Made these for my grandson’s lunch today, he loved them. I used spicy brown mustard cause that’s what I had and no thyme cause I didn’t have it. Sprayed with cooking spray & air fried at 400 for 15 min…perfect.

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    48. I made these chicken fritters last week! Absolutely delicious! My entire family loved them! I will definitely be making these again! Thanks for sharing.

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    49. I made these for supper last night. I used Panko bread crumbs and added 1/4 cup of mayo. Delish!

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    50. I cook for one. Has anyone tried freezing these patties? Any recommendations?

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    51. I made these for an early dinner. No leftovers! I used a can of Cream of Chicken soup to make a gravy and served with mixed veggies.

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    52. Made these tonight for husband and myself. They were delicious and easy to make. Husband said at first they sounded ‘scary’, but he really enjoyed them and said he’d eat those again. Thanks for the great idea and recipe for canned chicken. A sure keeper 👍

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    Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

    I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

    And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy