Ingredients:

  • 5 lb (700 g) Chicken Breast (boneless, skinless), finely minced or ground
  • 1 large Egg, lightly whisked
  • 1/4 cup Plain (All-Purpose) Flour
  • 1/4 cup Whole Milk or Buttermilk
  • 1/2 medium Yellow Onion, grated and squeezed dry
  • 2 cloves Garlic, minced finely
  • 2 Tbsp Fresh Parsley, chopped finely
  • 1 Tbsp Fresh Chives, chopped finely
  • 1 tsp Salt (Kosher or Fine Sea Salt)
  • 1/2 tsp Black Pepper, freshly ground
  • Approx. 1 cup Neutral Oil (Rapeseed, Canola, or Sunflower), for shallow frying

Instructions:

  1. Mince the Chicken: Using a food processor, sharp knife, or meat grinder, process the chicken breast until it reaches a medium-fine mince consistency.
  2. Prepare Aromatics: Grate the half onion and place it in a paper towel or muslin cloth. Squeeze firmly to remove excess moisture; this prevents the fritters from becoming soggy.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg and milk.
  4. Create the Fritter Base: Add the minced chicken, grated onion, minced garlic, chopped herbs, flour, salt, and pepper to the wet ingredients.
  5. Mix Gently: Using a spatula or your hands, combine all ingredients until just homogenous. Do not overmix, or the texture will become tough.
  6. Chill Firmly: Cover the bowl tightly and refrigerate the mixture for a minimum of 30 minutes (up to 4 hours). This chilling allows the mixture to set and hold its shape during frying.
  7. Heat the Oil: Pour the neutral oil into a heavy-bottomed frying pan to a depth of about 1 cm. Heat the oil over medium heat until it reaches 170°C (340°F).
  8. Form the Fritters: Scoop out roughly 2 tablespoons of the chilled mixture per fritter. Gently shape them into thick patties (about 1 cm or ½ inch thick).
  9. Fry in Batches: Carefully place the fritters into the hot oil, ensuring you do not overcrowd the pan. Fry for 4–5 minutes per side until deep golden brown and crispy.
  10. Check for Doneness: Check the internal temperature; it must reach 74°C (165°F) to ensure the chicken is properly cooked through.
  11. Drain and Rest: Remove the cooked fritters using a slotted spatula and place them immediately on a wire cooling rack set over a baking sheet to drain the excess oil and maintain crispness.
  12. Season and Serve: Lightly sprinkle with a pinch of flaky sea salt while still warm. Serve immediately with your preferred sauce.