TASTY CHICKEN FRITTERS

Ingredients:

1. 5 lbs. (2.27 kg) – chicken breast
2. 2 large – eggs
3. 1 small – yellow onion
4. 2 large – garlic cloves
5. ¼ cup (55 g) – mayonnaise
6. 1 tsp. (5 ml) – Mrs. Dash seasoning
7. 1 tsp. (5 ml) – salt (or to taste)
8. ¼ tsp. (1.25 ml.) – black ground pepper (or to taste)
9. ½ cup (120 g) – flour
10. Olive oil for sautéing

Instructions

1. Soak to clean chicken breasts in cold water for a couple of hours, changing the water periodically (optional, but that's my preferred way to cook meat cleanly). Cut all fat off the chicken breasts and rinse well, again. Place clean beasts into a strainer for excess water to drain. Cut chicken into tiny cubes, about ¼”. Place chicken cubes into a large bowl (for easier mixing).
2. Add eggs, shredded yellow onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt and black ground pepper to the chicken. Stir everything together. Add flour and mix it again. (The mixture should thicken a little after adding the flour.)
3. Heat a large non-stick skillet over med/low heat. (3.5 if your stove is digital) Add 2-3 tbsp. of olive oil. When oil gets hot, place one large ice cream scoop of chicken mix onto the pan and pat down to flatten into a fritter. I like to cover the pan with a Frying Pan Splatter Screen Guard as the fritters splatter during sauteing, the guard contains most of the splatter. Using a regular lid traps the steam while a screen guard will release the steam but contain the splattering. Optional, but the results are better; I found that covering with a pan lid causes the fritters to water, release its juice, then later become too dry. Saute fritters for 5 minutes on each side. (I prefer sauteing a tad longer on a lower temp to ensure the meat is well done.) Flip the fritters over and saute for 5 more minutes.
4. Place sauteed fritters onto a plate or cutting board lined with paper towels to soak in excess oil, then place the fritters onto a serving dish of your choice before transferring another set of sauteed fritters to the lined paper towel surface. You may need to replace the paper towels every couple of batches as they get oily fast.
5. This step is optional. I like my fritters to look beautiful without many dark burnt crumbs from previous batches stuck to them. Carefully move burnt crumbs to one side of the pan while tilting the pan a little so the oil runs down to the opposite side of the pan, then remove excess crumbs onto a side (waste) dish. Add more oil to pan as necessary and repeat the sauteing process.
6. Enjoy!