Crispy Chicken Fritters


1 C. Dijon Mustard

25 oz. Well drained canned chicken breast

⅛ c. dried thyme

¼ cup breadcrumbs

¼ tsp. garlic powder

1 large egg

¼ tsp. onion powder

Salt and pepper to taste

Frying oil


In a mixing bowl, knead together the dijon, canned chicken, thyme, ¼ cup bread crumbs, onion powder, garlic powder, egg, and salt and pepper to taste.

Shape the chicken mixture into 6 patties.

Put a layer of oil in a frying pan and heat it over medium-high heat.

Add the patties to the heated skillet and fry evenly until fully cooked and crispy.


See also  Southern Buttermilk Pie

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