Ranch Chicken Fritters Recipes

CRISPY CHICKEN FRITTERS

Steps:

• Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.
• Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about 1/4 inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating.
• Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in 1/4 cup bread crumbs.
• Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs.
• Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy!

RANCH CHICKEN FRITTERS

Steps:

• In a large mixing bowl combine the flour, cornmeal, breadcrumbs, Hidden Valley Original Ranch Mix and baking soda. Gently stir in the egg yolks, buttermilk and melted butter, Add chopped chives, shredded chicken and pepper flakes if using. Beat egg whites until stiff peaks form, gently fold into the batter. To save time I buy rotisserie chicken and shred that up.
• I deep fry my fritters but you can pan fry them as well. Drop batter using a well rounded tablespoon into the hot oil. Cook 6 at a time. Fry for 3-4 minutes or until golden brown turning once. Drain Fritters on a paper towel.
• In a small mixing bowl combine the mayonnaise, yogurt, Hidden Valley Original Ranch Mix, Parmesan and Dijon mustard. Serve with hot fritters.

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.

RANCH CHICKEN SLIDERS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with dressing mix; top with cream cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3-1/2 hours (mixture may appear curdled). Meanwhile, place pretzels, chips and Parmesan in a food processor; pulse until combined. Reserve 1 cup for sliders. Transfer remaining to a shallow bowl., Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker; stir to combine. Add reserved 1 cup pretzel mixture; cool completely. Refrigerate at least 30 minutes., In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl., Shape chicken mixture into twelve 1/2-in.-thick patties. Dip patties in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in remaining pretzel mixture, patting to help coating adhere., In a cast-iron or other heavy skillet, heat 1/4 in. of oil to 375°. Fry sliders, a few at a time, until golden brown, 3-4 minutes on each side. Drain on paper towels. Serve on buns with toppings as desired.