Crispy Baked Chicken Fritters
No frying necessary for these crispy baked chicken donuts! They are baked in the oven. Just mix a few ingredients, mix the crumbs and place them on a baking sheet. Easy!
INGREDIENTS
- 2 large eggs
- 1/2 tsp garlic powder
- 1/3 cup superfine almond flour
- 1.5 lb chicken breasts finely diced
- pinch of salt
- 1 tbsp finely chopped parsley
- 1-2 tbsp cooking oil
- 2 tbsp thinly sliced scallions
- 1 cup shredded white cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1/8 tsp ground black pepper
LEMON DILL GARLIC AIOLI (OPTIONAL DIPPING SAUCE)
- 1 tbsp lemon juice
- 1 tsp dried or fresh dill
- salt and pepper to taste
- 1/3 cup mayonnaise
- 1 garlic clove minced
INSTRUCTIONS
First, if you are making aioli, combine all the ingredients for the aioli in a small bowl. Place in the refrigerator for about 30 to 60 minutes.
Then, in a large bowl, add the chicken, eggs, almond flour, cheeses, parsley, green onions, garlic powder, salt and pepper. Stir and mix to combine well, making sure the eggs are well incorporated and there are no streaks of egg white left.
Add 1 tablespoon of oil to a large non-stick skillet. Move the oil around the pan so that it covers the bottom of the pan. Bring the pan and oil to medium-low heat. Using an ice cream scoop, pour the chicken mixture into a spoon, pressing a little to compact the dough. Add the chicken to the heated pan. Flatten slightly to make a patty. Repeat with more chicken mixture. You don't want to cook too much at once. I made mine in batches of 4.
Fry until dark golden brown on both sides. Do not turn the donut until it is completely cooked (otherwise it will disintegrate) and golden brown on the bottom. To know when the donut is ready, the bottom half must turn white, the color of cooked chicken. Only the surface should still be pink.
This should take around 5-6 minutes. Turn the donuts over and cook for a few more minutes until the walleye and the donuts are cooked through. Garnish with more shallots if desired and serve with a dip sauce of your choice.
After cooking about half the donuts if there are a lot of brown pieces stuck in your pan, I recommend scraping the brown pieces and adding 1 tablespoon of oil to cover the pan before cooking the rest chicken fritters.
Garnish the donuts with more shallots if desired and serve with a sauce of your choice or garlic aioli. Happy Cooking Time.
