Herbed Chicken Fritters Recipes

15-MINUTE FRIED HERBED CHICKEN

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

CHICKEN FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

HERBED CHICKEN FRITTERS

Steps:

• In large bowl,toss chopped chicken with salt,parsley,& lemon juice.
• Set aside for 15 minutes.
• In seperate,large bowl,combine flour,baking powder,egg& milk,stir to blend well.
• Add flour mixture to chicken,mix well.
• In a large frying pan,heat 1 inch of oil to 375 degrees F.
• Drop by TB into hot oil,frying in batches about 2 minutes,until golden brown.
• Drain on paper towels,and serve with dipping sauce.

HERBED CHICKEN FETTUCCINE

Steps:

• Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.

CHICKEN FRITTERS

Steps:

• Blend potatoes, chicken, ham, herbs and 1 egg.
• Add cheese and/or corn if desired.
• Blend well and season with salt and pepper.
• Shape into small balls or flat pancakes.
• Add small amount of milk to second egg.
• Place crumbs on a plate.
• Dip balls into the egg and milk.
• Roll in bread crumbs to coat throughly.
• Heat oil in large skillet.
• Cook fritters until golden brown.

CHICKEN FRITTERS

Steps:

• Put your tablespoon of butter in a skillet until skillet is coated.
• Toss in your 2 chicken breasts until they're cooked to your liking.
• Slice up the chicken breasts into strips, then cut each strip in half.
• Prepare your pancake batter in a bowl as directed on it's box.
• Dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown.
• Mix together the 3 tablespoons of honey and 1/4 cup of maple syrup in a small bowl.
• Using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated.
• Eat up.

HERB FRITTERS

Steps:

• Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
• Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
• . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.