It Should Be Called Chicken Parm

I felt a little anxious about dinner. This recipe—Chicken Fritters from Natasha's Kitchen—was going to be a gamble. As I told Chris, this dish was either going to be a hands-down winner or land squarely on the "please do not make this again" list.

Spoiler alert: It was a winner! A huge, resounding, satisfying success, and a recipe I'll be adding to the regular rotation.

The Secret to Speed: Prep Ahead!

What made tonight so manageable was the magic of meal prep. I tackled the chicken yesterday, which was a game-changer. By getting the fritter mixture prepped and chilled, all I had to do tonight was pull it out of the fridge and start frying.

If you're looking for a super-fast weeknight meal, this is the trick! The fritters came together incredibly quickly in the pan, crisping up perfectly on the outside while staying tender and juicy on the inside.

We served the fritters with a simple, classic pairing. I did not use the suggested dipping sauce from the original recipe:

• Noodles: Just plain, buttered noodles provided the perfect comforting base.

• Marinara Sauce: A side of Marinara Sauce (Rao's Homemade Tomato  Sauce, Sensitive Formula) was absolutely essential. Dipping the crispy chicken into the rich, warm tomato sauce elevated the whole dish. The combination of the chicken, the soft noodles, and the sauce was truly perfect together.

Chris gave it two thumbs up. It’s a definite keeper, and I can't wait to make them again!

Chicken Fritters for Two

Ingredients-
3/4 lbs chicken breasts (1 large)
1 large egg
2 tbsp mayonnaise
2 tbsp all-purpose flour
2 oz mozzarella cheese, shredded
1/4 tsp salt, or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Method-

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients.

Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. 

When oil is hot, add the chicken mixture a heaping Tablespoon at a time. 

Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and sauté 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* 

Repeat with the remaining fritters, adding more oil as needed.