June 4, 2020

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.


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 Coronavirus 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 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.

    MAKING 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.
    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

    Print
    Crispy Chicken Fritters
    Yield: 6 Pieces
    Author:
    Prep time: 5 MCook time: 10 MTotal time: 15 M
    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, plus more
    • Vegetable oil for frying

    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.
    4. Stir in 1/4 cup bread crumbs.
    5. 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.
    6. 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 😁
    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
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    Tag @southyourmouth on instagram and hashtag it #southyourmouth
    Created using The Recipes Generator


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    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.

    This recipe was shared at Meal Plan Monday!


    24 comments:

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

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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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      Replies
      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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    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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    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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    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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      Replies
      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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    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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    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