Chicken tender fritters

Ingredients

• 600 gchicken breast or tenderloins
• 2spring onions
• 5 sprigsparsley
• 3 largeeggs
• 50 gself-raising flour
• 100 ggrated mozzarella
• 50 ggrated mature cheese
• 1 tspsmoked paprika
• to tastesalt
• as neededsunflower oil
• 60 mlbarbecue sauce
• 60 mlmayonnaise or sour cream
• 1 pinchsalt

Instructions

1. 1

   Chop the chicken

   Using a very sharp knife, cut the chicken into very small cubes; do not use a food processor. Slice the spring onions thinly and finely chop the parsley leaves.

2. 2

   Mix the batter

   Beat the eggs in a bowl and stir in the self-raising flour. Add the spring onions, parsley, grated cheeses, smoked paprika and a pinch of salt, then mix well.

3. 3

   Add the chicken

   Fold the diced chicken into the batter as the final addition.

4. 4

   Make the sauce

   Mix the barbecue sauce, mayonnaise or sour cream, and pinch of salt together.

5. 5

   Heat the oil

   Heat a layer of sunflower oil in a frying pan. Add a tablespoon of the chicken mixture, flatten it slightly, then add more spoonfuls; several fritters can cook at once.

6. 6

   Fry the fritters

   Cook for about 3 minutes on one side, then carefully turn each fritter over. Fry the other side for about 3 minutes, until golden brown and cooked through.

7. 7

   Drain and keep warm

   When cooked, lift the fritters from the pan and drain them on a plate lined with kitchen paper. Cook in batches if needed, keeping finished batches warm in the oven.

8. 8

   Serve with sauce

   Serve three fritters per person, with the sauce on the side.

What are chicken tender fritters?

Fritters are small, flattened portions of a mixture that are fried until browned. This American-style version uses chopped chicken rather than a loose vegetable or fish filling.

The egg and flour bind the chicken, while mozzarella and mature cheese add richness and help the edges brown. Spring onion, parsley and smoked paprika bring freshness and gentle savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 50g protein, 20g carbs, 31g fat.

The chicken and eggs provide most of the protein, while the flour and barbecue sauce contribute much of the carbohydrate. Cheese, frying oil and mayonnaise add most of the fat; serve the fritters with salad or vegetables to balance the plate.

Why chop the chicken by hand?

Small, even cubes: cut the chicken with a sharp knife rather than processing it. This keeps distinct pieces in the fritters instead of turning the meat into a paste.

Consistent size: aim for pieces small enough to mix through the batter and cook in the stated frying time. Keep the chopped chicken chilled until you are ready to combine it.

Getting the batter right

Egg and flour: mix these together first so the flour is distributed before the other ingredients go in. Fold the chicken through last, coating the pieces without overworking the mixture.

Cheese and herbs: grate the cheeses and chop the parsley finely so they spread evenly through each spoonful. The mixture should hold together when flattened in the pan.

Frying to a golden finish

Steady heat: warm a layer of oil before adding the mixture, and leave room between fritters so they are easy to turn. If the pan is crowded, cook in batches as the method suggests.

Doneness cue: the outside should be golden brown, and the chicken should be cooked through after roughly 3 minutes per side. Flattening each portion slightly helps it cook evenly.

The quick dipping sauce

Barbecue sauce and mayonnaise make a creamy, tangy dip; sour cream is the alternative listed for a less rich-tasting option. Stir in the pinch of salt, then serve the sauce separately so the fritters stay crisp.

Serving ideas

Serve three fritters per person as directed, with a crisp green salad or steamed vegetables alongside. These fresh sides complement the cheesy, fried fritters without adding another heavy element.

For a more substantial meal, add boiled or roasted potatoes. Keep the sauce on the side so everyone can choose how much to use.

Recipe notes & tips

• Use a sharp knife to cut the chicken into small, even cubes.
• Mix the flour into the beaten eggs before adding the cheese and herbs.
• Flatten each spoonful slightly so the centre cooks in time.
• Let the oil heat before adding the first fritter.
• Avoid crowding the pan and fry in batches if necessary.
• Drain cooked fritters on kitchen paper before serving.

Variations

• Fresh herbs: swap the parsley for finely chopped chives or coriander.
• More spice: add a little extra smoked paprika to the batter.
• Cheese choice: use another firm, grated cheese in place of the mature cheese.
• Tangier dip: use sour cream instead of mayonnaise.
• Extra greens: serve with a leafy salad dressed with a sharp vinaigrette.

Common mistakes to avoid

• Using a food processor: it can make the chicken pasty; chop it into small cubes by hand.
• Large chicken pieces: they may not cook through in time; cut them small and evenly.
• Overcrowding the pan: the fritters are harder to turn; cook them in batches.
• Oil that is not hot enough: the fritters can absorb more oil; let the oil heat before frying.
• Turning too soon: the fritters may break apart; wait until the first side is browned and set.

How to store

Refrigerate cooled fritters in an airtight container for up to 2 days. Reheat in a frying pan or oven until hot throughout; the microwave is convenient but may soften the edges. Store the sauce separately.

Frequently asked questions