Ingredients
Makes 6 fritters
25 oz (710 g) canned chicken breast, very well drained (pat dry with paper towels—critical for crispness)
1 large egg, lightly beaten
1 tsp Dijon mustard (Maille or Grey Poupon—adds tang and emulsifies)
¼ cup (30 g) panko breadcrumbs (regular works, but panko = extra crunch)
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp dried thyme (or ½ tsp fresh—finely chopped)
¼ tsp freshly ground black pepper
¼ tsp fine sea salt (adjust after mixing—canned chicken is pre-salted)
3–4 Tbsp neutral oil for frying (avocado, canola, or light olive oil)
Optional boost: 1 Tbsp finely grated Parmesan or 1 tsp lemon zest
Step-by-Step Instructions
1. Prep & Drain
Empty chicken into a fine-mesh strainer. Press firmly with a spoon to expel liquid. Transfer to paper towels; pat thoroughly dry—no visible moisture. This is non-negotiable for crisp fritters.
2. Mix with Intention
In a medium bowl, combine chicken, egg, Dijon, breadcrumbs, garlic powder, onion powder, thyme, salt, and pepper.
Using clean hands, knead for 1–2 minutes—until mixture is cohesive, slightly sticky, and holds together when pressed. Do not overmix (toughens protein).
3. Shape for Success
Divide into 6 equal portions (about ½ cup each). Gently flatten into ¾-inch-thick patties (3 inches wide)—slightly mounded centers prevent spreading.
Pro tip: Chill 10 minutes if mixture feels soft—ensures cleaner sear.
4. Fry to Golden Perfection
Heat oil in a 10–12" skillet over medium-high until shimmering (350°F / 175°C). Oil should coat bottom thinly (~⅛ inch deep).
Add patties (don’t crowd—cook in 2 batches if needed). Fry 4–5 minutes per side—until deeply golden, crisp, and internal temp reaches 165°F. Resist moving them for first 3 minutes—lets crust form.
Drain upright on a wire rack (not paper towels—preserves crispness).
Tips for Perfect Gravy
(Note: These are intentionally gravy-free—but for a lemony herb sauce, whisk ¼ cup Greek yogurt + 1 tsp Dijon + 1 tsp lemon juice + 1 Tbsp chopped dill.)
Serving Suggestions
On a brioche bun with lettuce, tomato, and garlic aioli
Over mixed greens with lemon vinaigrette
With creamy coleslaw and sweet potato fries
For brunch: top with a fried egg and hot sauce
Storage & Make-Ahead Tips
Refrigerate cooked fritters up to 3 days. Reheat in 375°F oven 8–10 minutes (microwaving softens crust).
Shape uncooked patties, layer between parchment, freeze solid. Cook from frozen—add 2–3 minutes per side.
Do not freeze cooked fritters—texture suffers.
Frequently Asked Questions
Can I bake them?
Yes—spray with oil, bake at 400°F (200°C) 20–25 minutes, flipping halfway. Less crisp, but still delicious.
No canned chicken?
Use 3 cups shredded cooked chicken (rotisserie or poached). Reduce salt by half.
Why are my fritters falling apart?
Likely causes: chicken too wet, under-kneaded, or flipped too soon. Pat dry, knead 2 min, and wait for crust to form.
Allergy Information
Contains: Eggs, soy (in canned chicken—check label), wheat (breadcrumbs).
Nut-free, dairy-free, fish/shellfish-free.
Gluten-free option: Use GF panko (like Ian’s) and verify chicken is GF.
Nutrition Facts
(Per fritter)
Calories: 210 | Protein: 22g | Fat: 10g (sat 2g) | Carbs: 6g | Fiber: 0g | Sugar: 1g | Sodium: 580mg
Final Thought
There’s quiet magic in transformation—watching humble canned chicken become something golden, fragrant, and deeply satisfying. These fritters prove that convenience and quality aren’t opposites. They’re partners. And as you lift one to your lips and hear that first crisp snap, followed by tender, herb-scented chicken, you’ll understand: sometimes, the most impressive meals begin with a can opener and a little faith.
So fry a batch. Share them warm. And savor the kind of simple joy that sticks with you—long after the plate is clean.
.png)
