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Chicken Fritters Recipe

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Chicken Fritters in the house y’all!

There was a slight change of plans tonight when I realized that my Publix didn’t have the Shrimp Skewers 10/$10 like what I saw in the Sneak Peek. I was a little disappointed, but then figured it would be a great night to make Chicken Fritters! My husband LOVES these and has been begging me to make them for quite a while now.

Chicken Fritters Recipe:

The last time I made these, I was about 7 months pregnant. Let’s just say that I ate my fair share! My Dad used to make these all the time when we were little. I even remember taking the leftovers to the beach one day in the cooler and just eating them cold. The leftovers are great hot or cold, so pack some in a zippy bag and take them for lunch. That’s if you have any leftover! These are not for you if you’re on a diet or going for the healthy thing. But if you’re going to cheat, these are totally worth it.

Chicken Fritters

Chicken Fritters Ingredients:

3-4 boneless skinless chicken breasts cubed into 1-inch pieces
salt and pepper
1 beer
1-1/2 cups all-purpose flour
6 cups vegetable oil

How To Make Chicken Fritters:

Trim chicken breasts of excess fat and cut into 1-inch pieces. Season with salt and pepper.

In a large bowl, whisk beer and flour together.

Heat oil in a large, deep pot over medium heat (I don’t know the temperature). Dump half of the chicken pieces in the batter and coat well. Drop the chicken pieces one at a time in the hot oil (you can test the oil to see if it’s ready by dropping a little bit of the batter into the oil. If it sizzles, its ready!) Cook in batches- you will probably do a total of 4 or 5 batches. Don’t over crowd the pan. Put just enough to fill the surface. Once all of the pieces have been dropped in, cook for 6-8 minutes or until golden brown and chicken is cooked through (take out a piece and slice it open to check). Remove chicken to a paper towel-lined plate and season with salt while still hot. Repeat with the rest of the chicken until all of the chicken has been cooked.


Recipe from my Dad, Charlie Sumlin

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