Directions
In a large bowl, combine the chopped chicken, flour, cornmeal, mayonnaise, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well blended.
Fold in the chopped green onions.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, drop spoonfuls of the chicken mixture into the skillet, flattening them slightly with the back of the spoon.
Fry the fritters for about 3-4 minutes per side, until golden brown and cooked through.
Remove fritters from the skillet and drain on paper towels.
Serve hot with your favorite dipping sauce.
Variations & Tips
Add a pinch of cayenne pepper for a spicy kick.
Mix in shredded cheddar or pepper jack cheese for extra flavor.
Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option.
For a lighter dish, bake the fritters at 400°F for 15-20 minutes, flipping halfway through, instead of frying.
Directions
In a large bowl, combine the chopped chicken, flour, cornmeal, mayonnaise, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well blended.
Fold in the chopped green onions.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, drop spoonfuls of the chicken mixture into the skillet, flattening them slightly with the back of the spoon.
Fry the fritters for about 3-4 minutes per side, until golden brown and cooked through.
Remove fritters from the skillet and drain on paper towels.
Serve hot with your favorite dipping sauce.
Variations & Tips
Add a pinch of cayenne pepper for a spicy kick.
Mix in shredded cheddar or pepper jack cheese for extra flavor.
Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option.
For a lighter dish, bake the fritters at 400°F for 15-20 minutes, flipping halfway through, instead of frying.
