Thursday, April 30, 2015

Homemade Chicken Fritters

Today I made chicken fritters for supper. M has only had Ian's chicken nuggets and I wanted to made some homemade ones that he would like. We all enjoyed them.
I used two boneless Chicken breasts and we had enough for 2 adults and 2 children.

First, I cut any fat off the chicken. Then I sliced the chicken breast into strips.
I prepared my corn starch in one bowl. Then I put the rice milk in another bowl. First, dip the chicken in the milk and then coat it in the corn starch well.
Add about 1/2-1 inch oil in deep frying pan. Place chicken in pan and cook until browned. Flip over and cook until both sides brown. It tastes delicious.
Homemade Chicken Fritters
2 Boneless Skinless Chicken Breasts
2/3 cup Corn Starch
1/2 tsp Salt
1/2 tsp Pepper
1 cup Rice Milk
Canola Oil
Slice Chicken into strips. Set aside.
Mix Corn Starch, salt and pepper in a medium bowl.
Pour Rice Milk in a separate small bowl.
Pour oil in a deep frying pan with cover until about 1/2-1 inch deep- 1 inch will cook chicken faster. Heat on medium.
Follow these steps for perfect chicken fritters.
1. Dip chicken in rice milk until coated well. (Discard rice milk after use.)
2. Put in corn starch mixture, flipping with a fork to coat evenly.
3. Carefully put chicken in oil, if oil splatters, reduce heat.
4. Put cover on and let cook approximately 10 minutes until bottom is golden.
5. Flip chicken over with fork. (You can use tongs but the corn starch will stick to them maybe it messy.)
6. Let cook until golden on both sides. Remove from oil. Allow to cool for 10-15 minutes before eating.
Enjoy with your favorite dip. We used barbeque sauce.

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