You will need:
3 large (or 1½ lbs) chicken breasts
2 large eggs
⅓ cup mayonnaise
⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
2 oz (or 2/3 cups shredded) mozzarella cheese and
2 oz Shredded Sharp Cheddar
and 2 T SouthWestern Seasoning
or
2 oz (or 2/3 cups shredded) mozzarella cheese and
2 oz Shredded Sharp Provolone
and 2T Cajun Seasoning
Your favorite oil for pan frying (Canola, or Peanut for example)
Procedure:
Dice chicken into 1/4" thick cubes and place them in a large mixing bowl.
Into the mixing bowl, add the other ingredients and mix well. You can pre-make the mixture the day before frying, just cover and refrigerate.
Heat a large pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture. These should be small patties. I use a 1/4 cup measure. Cook until the bottoms are golden brown and crisp, flip to cook the other side until done. Add more oil if needed. Internal temperature should be a minimum of 165°.
Serve hot with our Floribbean Mayo. Click Here for the recipe.
Cheers!
This is a perfect example of recipe enhancement. Feel free to substitute our blends for the seasonings in an original recipe. Viva La Differance! I create many recipes using our seasonings. I borrowed this recipe, and saw the need for a little oomph! So here is our "Oomphed" up recipe mod for Fabulous Chicken Fritters a la COF
COF Cheesy Chicken Fritters
Chef Robert Simon
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
Chef of the Future ® © 2020