Leftover shredded chicken or canned chicken, 25 ounces.
1 teaspoon of mustard from Dijon.
One big egg.
1/8 teaspoon of dried thyme
1/4 cup of breadcrumbs
1/4 teaspoon of powdered onion
1/4 teaspoon of powdered garlic
Salt and pepper To try the flavor
Oil, for cooking in hot oil. Enough to fill the bottom of the pan.
Directions:
Make the Chicken Mix: In a big bowl, mix together the shredded chicken, mustard, egg, thyme, breadcrumbs, onion powder, garlic powder, salt, and pepper. Stir thoroughly until everything is mixed together.
Make the Fritters: Shape the mixture into small patties or fritters using your hands or a spoon.
Warm up the oil: Heat the oil in a big frying pan on medium-high heat.
Cook the fritters in small groups for 3-4 minutes on each side until they are golden brown and crispy.
Drain and Serve: Take the fritters out of the pan and put them on a plate with paper towels to remove extra oil. Enjoy it hot with the sauce you like the most.
