Parmesan- and Fennel Seed-Crusted Chicken Fritters
For these flavorful fritters, we cut white meat into dipping morsels, but whole chicken breasts may be coated with this crispy crust as well (just double or triple the crust mixture as needed).
- ¼ cup all-purpose flour
- ¼ cup salt
- 1 large egg
- 1 tablespoon milk
- 1 cup fresh bread crumbs
- 2/3 cup finely grated Parmesan
- ¾ teaspoon fennel seed
- ½ teaspoon dried thyme
- Vegetable oil for frying
- ½ pound chicken breast
- In a small bowl, combine flour and salt; set aside. In another small bowl, beat egg and milk until blended; set aside. On a plate, combine bread crumbs, Parmesan, fennel seed, and thyme.
- Pour oil into a 9-inch skillet to coat bottom to 1/8-inch; heat over medium-high heat.
- Cut chicken into 1-inch wide strips about 2½-inches long. In batches, dredge chicken pieces in flour to coat lightly. Dip each floured strip in egg mixture to coat, then press into bread crumb mixture; coat both sides.
- Cook four or five fritters at a time in hot oil, about 4 minutes or until underside is golden brown; turn and fry 2 to 3 minutes longer to brown other side. Drain fritters on paper towels, and keep warm while frying remaining chicken. Serve warm, as is, or with your favorite savory dipping sauce (we recommend tomatillo salsa, red pepper tapenade, or artichoke pesto).