Cheesy Spicy Chicken Fritters

A delicious fritter that’s tender, juicy and packed with flavor.
@hungryhappens

Cheesy Spicy Chicken Fritters @danosseasoning #danosseasoning #danospartner (full recipe is on my site: HungryHappens.Net)

♬ original sound – Stella Drivas

I typically make my fritters with vegetables but these are insane. The Greek yogurt marinade tenderizes the meat to perfection. I only marinated mine for 1 or 2 hours and they tasted like chicken thighs.

Make sure you cube your chicken into small pieces about the size of your thumb tip. Season generously with the spices I listed and toss to coat all. The marinade is simply two lightly beaten eggs, Greek yogurt, potato starch (or flour), shredded cheese of your choosing, dill and season the batter with salt and pepper. Mix it all together, toss in the chicken and mix again to coat well. Now its time to wait it out for an hour or two.

The dip is also pretty important on this one. You can make it with mayonnaise or sub in Greek yogurt but please keep the rest the same as listed. It is tangy, sweet and finger lickin good.

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cheesy spicy chicken fritters

Cheesy Spicy Chicken Fritters

Servings: 16
Prep Time: 10 mins
Cook Time: 20 mins
Marinate Time: 1 hr
Total Time: 1 hr 30 mins

Ingredients 

  • 1.5 lbs chicken breasts
  • chipotle powder, onion powder, garlic powder, dried oregano + salt to taste
  • 2 eggs
  • 1/3 cup Greek yogurt
  • 1/3 cup potato starch (or flour)
  • 4 oz shredded mozzarella
  • 1/4 cup dill, chopped
  • salt and pepper to taste
  • 2 tbs olive oil

Optional Dip:

  • 1/2 cup mayo
  • 1/4 cup yellow mustard
  • 2 tbs honey
  • 1 tbs white wine vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • salt to taste

Instructions

  • Cube your chicken into small pieces.
  • In a large bowl, lightly beat your eggs. Whisk in the yogurt, potato starch, mozzarella, dill, salt and pepper to taste. Toss in your chicken and mix to combine. Cover and refrigerate for 1 hour.
  • Heat your oil on medium and working in batches, scoop out about 1/3 cup of the batter onto your HOT pan. Cook for about 4-5 minutes per side. They cook fast. When done, transfer to a paper towel lined platter and start on the new batch. I wiped down my pan clean and added some more olive oil to the pan for the second batch. You can also bake these in the oven at 400° for 17-20 minutes.

Notes

Recipe inspired by Natasha’s Kitchen
Author: Stella

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