Festival Classic Lunch: Smoky Chicken & Corn Fritters

Allergens

Gluten (in optional gluten-free version) - Eggs - Dairy (in buttermilk)

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into small cubes
• 2 cups fresh or frozen corn kernels
• 1 cup all
• purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3/4 cup buttermilk
• 1 egg, beaten
• Canola oil, for frying
• Fresh parsley, chopped, for garnish

Instructions

1. In a large bowl, combine the diced chicken and corn kernels.
2. In another bowl, whisk together flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
3. Pour buttermilk into a separate bowl and beat in the egg.
4. Gradually pour the wet mixture into the dry mixture, stirring until just combined.
5. Fold in the chicken and corn mixture until evenly coated.
6. In a deep frying pan or Dutch oven, heat 1 2 inches of canola oil to 350°F (175°C).
7. Use a cookie scoop or two spoons to carefully drop heaping tablespoons of the mixture into the hot oil.
8. Fry for 3 4 minutes per side, or until golden brown and crispy, adjusting heat as needed.
9. Transfer fritters to a paper towel lined plate to drain excess oil.
10. Garnish with fresh parsley before serving.

Chef’s Insight

Don't overcrowd the pan when frying; this will lower the oil temperature, making the fritters greasy. Fry in batches if necessary.

Notes

Serve with a side of crispy, seasoned fries for a true festival experience.