Name: Spicy Chile Chicken Fritters
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Skinless, boneless chicken thighs, cut into 1-inch pieces - 1 pound; Eggs, lightly beaten - 2; Hatch green chiles, drained - 1 (4 ounce) can; Chopped onion - ½ cup; Almond flour - ½ cup; Mayonnaise - 2 tablespoons; Garlic, peeled and smashed - 3 cloves; Chili powder - 2 teaspoons; Chipotle chile powder - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Buffalo wing sauce, or to taste - 2 tablespoons; Avocado oil, or as needed - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Chile Chicken Fritters

1. Skinless, boneless chicken thighs, cut into 1-inch pieces - 1 pound

2. Eggs, lightly beaten - 2

3. Hatch green chiles, drained - 1 (4 ounce) can

4. Chopped onion - ½ cup

5. Almond flour - ½ cup

6. Mayonnaise - 2 tablespoons

7. Garlic, peeled and smashed - 3 cloves

8. Chili powder - 2 teaspoons

9. Chipotle chile powder - 1 teaspoon

10. Salt - 1 teaspoon

11. Ground black pepper - ½ teaspoon

12. Ground cumin - ½ teaspoon

13. Buffalo wing sauce, or to taste - 2 tablespoons

14. Avocado oil, or as needed - ¼ cup

How to cook deliciously - Spicy Chile Chicken Fritters

1. Stage

Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.

2. Stage

Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.

3. Stage

Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.

4. Stage

Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.