1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make Cheesy Chicken Nuggets
Using a sharp knife, cut the chicken into 1/3″ thick cubes and place them in a large bowl. Tip: If the chicken breast is partially frozen, it will be a little easier to slice.
In the bowl, add the remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 tablespoons dill, 1/2 teaspoon salt, and 1/8 teaspoon black pepper or seasoning to taste. Stir the mixture until well combined, cover with plastic wrap, and refrigerate for 2 hours or overnight.
Heat a nonstick skillet over medium heat and add 2 tablespoons of oil. Once the oil is hot, add the chicken mixture one heaping tablespoon at a time. Lightly flatten the top with the back of a spoon and sear, uncovered, for 3-4 minutes on the first side, then flip and sear for 3 minutes on the second side, or until the outsides are golden brown and the chicken is cooked through.* Repeat with the remaining fritters, adding more oil as needed.
To make the aioli (if using), combine all the ingredients in a small bowl or measuring cup and stir until smooth.
Recipe Notes:
*To test for doneness, cut a fritter in half; the chicken inside should be completely white. If the chicken patty browns too quickly, reduce the heat.
Enjoy!!
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make Cheesy Chicken Nuggets
Using a sharp knife, cut the chicken into 1/3″ thick cubes and place them in a large bowl. Tip: If the chicken breast is partially frozen, it will be a little easier to slice.
In the bowl, add the remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 tablespoons dill, 1/2 teaspoon salt, and 1/8 teaspoon black pepper or seasoning to taste. Stir the mixture until well combined, cover with plastic wrap, and refrigerate for 2 hours or overnight.
Heat a nonstick skillet over medium heat and add 2 tablespoons of oil. Once the oil is hot, add the chicken mixture one heaping tablespoon at a time. Lightly flatten the top with the back of a spoon and sear, uncovered, for 3-4 minutes on the first side, then flip and sear for 3 minutes on the second side, or until the outsides are golden brown and the chicken is cooked through.* Repeat with the remaining fritters, adding more oil as needed.
To make the aioli (if using), combine all the ingredients in a small bowl or measuring cup and stir until smooth.
Recipe Notes:
*To test for doneness, cut a fritter in half; the chicken inside should be completely white. If the chicken patty browns too quickly, reduce the heat.
Enjoy!!
