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Chicken Fritters

Yields8 ServingsPrep Time23 hrs 59 minsCook Time20 minsTotal Time1 day 19 mins

So I found this recipe on Natasha’s Kitchen. This original recipe is not a Keto-approved recipe, but it sounded absolutely delicious so I decided to tweak it and make it Keto-friendly. It says 24 hours prep - that's because you combine the ingredients and let sit in the refrigerator overnight. This is a very simple, and delicious, recipe!

Chicken Fritters
 1 ½ lbs Boneless Chicken Breast
 2 Large Eggs
  cup Mayonnaise
  cup Almond Flour
 1 tsp Xanthan Gum
 1 ⅓ cups Shredded Cheese Blend {mozzarella, parmesan, provolone}
 ½ cup Whey Protein Isolate
 Lard (as needed for frying)
 Salt and Pepper to taste
Aioli Dipping Sauce
  cup Mayonnaise
 1 Clove of Garlic, minced
 ½ tbsp Lemon Juice
 Salt and Pepper to taste
1

Dice the chicken into small pieces {think half bite size} and place them in a large mixing bowl.

2

Add the rest of the ingredients {2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1 tsp Xanthan Gum, 1⅓ cups cheese, and salt and pepper to taste}. Stir the mixture until combined and let sit in the refrigerator overnight.

3

Heat a large non-stick skillet over medium-high heat and add lard as needed. Once the lard reaches 375 degrees, take an ice cream scoop of the chicken mixture at a time and make a ball. Then place into the bowl of whey protein and coat entirely. Then place the ball into the pan and flatten the ball using a spatula. Let that side fry for about 3-4 minutes and then flip. Both sides should take 3-4 minutes before they are ready. Both sides should be golden brown. {to test if the chicken is cooked through, cut one of your fritters in half and both sides should be completely white}

4

To make the aioli dipping sauce, combine all ingredients in a small bowl and stir together until smooth.

Nutrition Facts

Servings 8