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!

COF Cheesy Chicken Fritters with Floribbean Mayo-Chef of the Future-Your Source for Quality Seasoning Rubs
COF Cheesy Chicken Fritters with Floribbean Mayo-Chef of the Future-Your Source for Quality Seasoning Rubs
COF Cajun Cheesy Chicken Fritters-Chef of the Future-Your Source for Quality Seasoning Rubs
COF SouthWestern Cheesy Chicken Fritters-Chef of the Future-Your Source for Quality Seasoning Rubs

   Chef of the Future

   Brand Seasonings

Original recipe Created by Natasha  Link

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

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