Chicken Fritter Recipe Ingredients
3 big chicken breasts, weighing 1 1/2 pounds
two big eggs
1/3 cup of nonfat yogurt
3/4 cup all-purpose flour (or 1/3 cup cornstarch or potato starch if you’re trying to avoid gluten)
a quarter cup of shredded mozzarella cheese, four ounces
1.5 tablespoons of fresh dill, chopped
salt, 1/2 teaspoon (or more, depending on your preference)
one-eighth teaspoon of black pepper
Sauté in 2 tablespoons of extra-light olive oil (or any cooking oil suitable for high heat)
Toppings for an Optional Garlic Aioli Dip
1/3 cup of nonfat yogurt
1 squeezed clove of garlic
half a tablespoon of lemon juice
quarter of a teaspoon of salt
Chicken Nuggets with Cheese: A Recipe Guide
Put the chicken in a big mixing basin and cut it into 1/3-inch pieces using a sharp knife. A helpful hint: slice the chicken breast a little easier if you partly freeze it.
Pour the remaining batter ingredients into the mixing bowl: The recipe calls for 2 eggs, 1/3 cup of mayonnaise, 1/3 cup of flour, 1 1/3 cups of shredded mozzarella, 1 1/2 tablespoons of dill, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper, or more seasoning to taste. Before covering and refrigerating for at least two hours, or over night, stir the ingredients until well blended.
Put 2 tablespoons of oil into a big nonstick pan and set it over medium heat. Add the chicken mixture by heaping tablespoons while the oil is heating. Flatten the tops with the back of the spoon a little and sauté, uncovered, for 3 to 4 minutes on one side. Flip and sauté, uncovered, for another 3 minutes, or until golden brown and chicken is cooked through.* When making extra fritters, adjust the amount of oil according to your needs.
Make the aioli by combining all the ingredients in a measuring cup or small bowl and whisking until smooth, if using.
Notes on the Recipe
*When chicken is done, you may check by slicing open a fritter; the interior should be fully white. Cook the chicken patties at a lower heat if they brown too quickly.
