These Crispy Chicken Fritters are made with canned chicken, Dijon mustard, breadcrumbs, and spices for the perfect crunchy snack.
You know that moment when you stare at your pantry and think, what the heck can I make with this? That’s exactly how these Crispy Chicken Fritters were born.
It was one of those chaotic evenings when everything was a mess—kids were arguing over the TV remote, and the fridge looked like it was playing a game of how empty can you be? I found a couple of canned chicken tins, breadcrumbs, and mustard. Not exactly inspiring, right? But desperation sparks creativity.
I tossed it all together, crossed my fingers, and fried them up. And guess what? They were insanely good. My husband even said, “Why haven’t you made these before?” That’s when you know you’ve got a winner.
So, if you’re looking for something crispy, satisfying, and surprisingly easy, these chicken fritters are calling your name.
Why You’ll Love This Crispy Chicken Fritters Recipe?
- Crazy Fast: These come together in 15 minutes flat. Yep, really.
- Minimal Ingredients: Just pantry staples you probably already have.
- Super Crispy: The perfect crunch outside, juicy and tender inside.
- Family Approved: Even picky eaters can’t resist these golden bites.
- Endlessly Versatile: Snack, appetizer, or even dinner with a side salad—done!
Ingredient Notes:
This recipe proves you don’t need fancy ingredients for a delicious result. Here’s what makes it work:
- Canned Chicken: Yup, canned. Don’t underestimate it! Just drain it well for the crispiest results.
- Dijon Mustard: A tangy punch that balances the richness.
- Breadcrumbs: These act as both a binder and the secret to that golden crunch.
- Egg: Keeps everything together and helps with moisture.
- Garlic & Onion Powder: The power duo for flavor without overpowering.
- Thyme: Just a touch for that herby warmth.
- Vegetable Oil: Perfect for shallow frying and crisping up the edges.
How To Make Crispy Chicken Fritters?
Step 1: Drain the Chicken
Start by draining the canned chicken really well. Press it gently with a fork in a colander to get rid of as much moisture as possible. Dry chicken = crispy fritters!
Step 2: Chop & Mix
Roughly chop the drained chicken into smaller chunks. Toss it into a bowl with the egg, Dijon mustard, salt, pepper, garlic powder, onion powder, and thyme. Give it a good mix.
Step 3: Add Breadcrumbs
Add ¼ cup of breadcrumbs into the mixture. It should hold together easily but still feel soft—kind of like a thick paste. If it feels too loose, sprinkle in a bit more breadcrumbs.
Step 4: Shape the Fritters
Scoop up portions of the mixture and form into 6 equal fritters. Dampen your hands if the mix feels sticky. Coat each fritter generously in extra breadcrumbs for maximum crunch.
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Step 5: Heat the Oil
Heat ¼ inch of vegetable oil in a skillet over medium heat. To check if it’s ready, toss in a breadcrumb—if it sizzles, you’re good to go.
Step 6: Fry Time!
Carefully place the fritters in the hot oil and cook for 3-4 minutes per side. Flip when they’re golden brown and crispy.
Step 7: Drain & Serve
Once golden perfection is achieved, transfer the fritters onto a paper towel-lined plate to soak up any extra oil. If you’re feeling fancy, sprinkle some fresh parsley on top for that extra pop of color.
Storage Options:
- Fridge: Store leftover fritters in an airtight container for up to 3 days.
- Freezer: Freeze uncooked fritters on a baking sheet, then transfer them to a zip-top bag. Good for 3 months.
- Reheating Tip: Skip the microwave—pop them back in the skillet or air fryer to bring back the crispiness!
Variations and Substitutions:
Want to mix things up? Try these ideas:
- Cheesy Fritters: Add ¼ cup grated Parmesan for extra richness.
- Spicy Kick: Toss in a pinch of cayenne or drizzle sriracha into the mix.
- Gluten-Free: Use almond flour instead of breadcrumbs.
- Fresh Herbs: Swap thyme for parsley or dill for a herby twist.
- Buffalo Style: Toss cooked fritters in buffalo sauce for game-day vibes.
What to Serve with Crispy Chicken Fritters?
These fritters are delicious on their own but pair beautifully with:
- Dipping Sauces: Ranch, honey mustard, garlic aioli—go wild.
- Fresh Greens: A simple side salad balances the richness.
- Roasted Veggies: Try roasted carrots, asparagus, or even sweet potatoes.
- Slider Style: Serve on mini buns with lettuce and pickles for a chicken slider twist.
Frequently Asked Questions:
Can I bake these instead of frying?
Absolutely! Bake at 400°F for 20 minutes, flipping halfway. They won’t be as crispy but still super tasty.
Why did my fritters fall apart?
You probably didn’t drain the chicken enough. Press out that extra moisture—it makes a big difference!
Can I air fry them?
Yes! Air fry at 375°F for 10-12 minutes, flipping halfway.
There’s just something about Crispy Chicken Fritters—the crunchy golden coating, the tender inside, and the fact that they’re ridiculously easy to make. Whether you’re whipping these up for a snack, dinner, or party, they always disappear fast.
So, grab those pantry staples and give them a shot. And hey, let me know how they turn out—I’d love to hear your twists on this recipe!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Chicken Fritters
Ingredients
- 2 12.5- oz cans white premium chunk chicken breast
- 1 egg
- 1 tsp Dijon mustard
- 1/2 tsp salt adjust as per taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/8 tsp dried thyme
- 1/4 cup plain dried bread crumbs
- Additional bread crumbs
- Vegetable oil
Instructions
- First, make sure to drain the canned chicken thoroughly using a colander. Press down gently on the chicken to get rid of any moisture.
- Next roughly chop the drained chicken into pieces that are about 1/4 inch, in size. This will ensure that the texture is consistent throughout.
- In a mixing bowl combine the chopped chicken with an egg, Dijon mustard, 1/2 tsp of salt, garlic powder, onion powder, black pepper and dried thyme. Use a fork to stir everything until blended.
- To bind the mixture together add 1/4 cup of plain bread crumbs. Incorporate them into the mixture.
- Prepare a bowl with some extra bread crumbs. Shape the chicken mixture into six fritters. Coat each fritter generously with the additional bread crumbs from the bowl.
- Heat 1/4 inch of oil in a large skillet over medium to medium-high heat.
- Once the oil is hot enough carefully place each coated fritter in the skillet. Pan-fry them on each side until they turn brown and crispy.
- Transfer the cooked fritters onto a plate lined with paper towels to drain any oil. If you like you can garnish them with parsley, for added flavor and presentation. Serve these delicious Crispy Chicken Fritters. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
