Chicken pancakes
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to juicy fritters lies in the way you cut the meat. Dice the fillet into small pieces, about ½ inch (1 cm), so they cook through but stay tender. The egg acts as a binder — one large egg is enough for 500 g of meat. Fry over medium heat until golden, then let them rest covered for 5 minutes — they’ll become even juicier. Salt and pepper are the basics, but feel free to add your favorite herbs.
Prep the Chicken
Rinse 500 g (1.1 lb) of chicken breast, pat dry. Dice into small cubes, about ½ inch (1 cm). Smaller pieces cook faster.
Mix with Egg and Spices
In a bowl, lightly beat 1 large egg (55 g). Add the diced chicken, salt (1 g / ¼ tsp), and black pepper (1 g / ¼ tsp). Mix well with a spatula or hands until combined.
Let the Mixture Rest
Leave the mixture at room temperature for 10–15 minutes — this allows the flavors to meld and the meat to bind.
Heat the Pan
Place a non-stick skillet over medium heat and add 1–2 tablespoons of vegetable oil. Let it heat up thoroughly.
Pan-Fry the Fritters
Drop spoonfuls of the mixture onto the pan, flattening slightly into patties about ½ inch thick. Fry for 3–4 minutes per side until golden brown and cooked through.
Rest and Serve
Cover the pan, turn off the heat, and let the fritters sit for 5 minutes. Serve hot with your favorite sauce, vegetables, or side dish.
CHEF'S TIP
Choose Fresh, Not Frozen, Breast
Fresh meat gives the best texture. Thawed frozen meat releases more moisture and the fritters may fall apart.
Dice, Don't Mince
Diced meat offers a more interesting bite — you taste the chicken, not a uniform paste. Aim for ½-inch cubes for even cooking.
Don't Overcook in the Pan
Fry over medium heat for 3–4 minutes per side until golden. Then cover and turn off the heat — the fritters will finish cooking in the residual warmth.
Let Them Rest Before Serving
After frying, let them sit covered for 5 minutes — the juices redistribute, making them incredibly tender.
SUBSTITUTIONS
Add your taste
- Add Fresh Herbs or Onion Chop a handful of parsley or green onions and mix in — they add freshness and extra moisture.
- Make Cheese Fritters Stir in 50 g (1.8 oz) of grated cheese (like Parmesan or Gouda) for a creamy taste and firmer texture.
- Use Chicken Thighs Replace breast with boneless, skinless thighs — they are fattier and juicier, but calories increase by ~50 kcal per serving.
- Gluten-Free Option This recipe is naturally flourless. For a denser fritter, add 1 tablespoon of cornstarch.
HOW TO STORE
How to Store Chicken Fritters
Cool the fritters to room temperature, then place them in a container, layering with parchment paper to prevent sticking. They keep in the fridge for up to 3 days. Reheat in a dry skillet (2–3 minutes) or microwave (1–2 minutes). You can freeze them: arrange in a single layer, freeze, then transfer to a bag. Store for up to 3 months. Thaw in the fridge or pan-fry from frozen (double the time).
GOOD TO KNOW