This nearly brought back tears of nostalgia Crispy Chicken Fritters

Ingredients

• 2 (12.5-oz) cans white premium chunk chicken breast
• 1 egg 
• 1 teaspoon Dijon mustard
• ½ teaspoon salt (see notes)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder 
• ¼ teaspoon black pepper 
• ⅛ teaspoon dried thyme 
• ¼ cup plain dried bread crumbs 
• Additional bread crumbs 
• Vegetable oil 

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👩‍🍳 Instructions

1. Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl. 
2. Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about ¼ inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating. 
3. Mix. Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in ¼ cup bread crumbs. 
4. Shape. Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs. 
5. Fry. Heat about ¼ inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy! 

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💡 Notes

• I use ½ teaspoon of salt but have noticed some brands of chicken and bread crumbs are saltier than others. If you’re sensitive to salt, start with a ¼ teaspoon then add more to taste. 
• Shape into smaller portions for homemade chicken “nuggets” or wider, flatter patties for crispy chicken sandwiches. 
• I used Swanson White Premium Chunk Chicken Breast in this recipe and was very, VERY pleased with the taste and texture. 
• I don’t know if these can be made with leftover or rotisserie chicken. I mean, I suppose it can be done, I just don’t know how the texture and consistency would be, if they would be too dry or if they would hold their shape. 
• Panko can be used instead of bread crumbs but I prefer the finer crumbs with these.
• Regular mustard can be used instead of Dijon. The mustard is there for a touch of acid to make the seasoning pop and to balance the richness from frying these. 
• Though I haven’t done it myself, I imagine these would be great in an air fryer. Spray both sides of the fritters with cooking spray (to make them crispy) then bake at 400 until golden brown. 
• No, these can’t be made in a crock pot.