Parmesan and Fennel Seed-Crusted Chicken Fritters

Parmesan and Fennel Seed-Crusted Chicken Fritters

Servings: 12 Fritters


  • 1/4 cup / all-purpose flour
  • 1/2 tsp / kosher salt
  • 1 Large / Egg
  • 1 Tbls / Milk
  • 1 cup / fresh breadcrumbs
  • 1 cup / finely grated parmesan
  • 1 tsp / fennel seed
  • 3/4 tsp / dried thyme
  • Vegetable oil for frying
  • 1/2 lb / chicken breast
  • Mustard & Mayonnaise Sauce
  • 1 3/4 cups / Mayonnaise
  • 1/2 cup / Djion mustard
  • 1 tsp / dry mustard
  • 1 Tlbs / Worcestershire Sauce or try soy sauce for the unami flavor and adjust for your taste
  • 1 Tlbs / Fresh Lemon juice
  • Celery Salt to Taste


  1. Combine flour and salt in a small bowl. Beat egg and milk until blended in another small bowl. Combine breadcrumbs, parmesan, fennel seed and thyme on a plate.
  2. Pour oil into a 9-inch skillet to coat bottom to ¹⁄8-inch; heat over medium-high heat. You may want to consider fileting the breasts depending how think it is and then flatten with your fist to get a uniform size. Cut chicken into 1-inch wide strips about 2½-inches long. In batches, dredge chicken pieces in flour. Dip each floured strip in egg mixture, then press into bread crumb mixture, coating both sides.
  3. Fry 4 or 5 fritters at a time until underside is light golden brown; turn and fry a minute longer to brown other side, check for temp with an instant read thermometer looking for 165 degrees as these cook fast. Drain fritters on paper towels and keep warm while frying remaining chicken. Serve warm, as is or with your favorite savory dipping sauce
  4. Mustard & Mayonnaise Sauce
  5. Mix all the ingredients together in a small bowl then taste and taste and adjust remembering that the flavors will intensify over night. To adjust more mayo will cut and mustard will intensify.
  6. Refrigerate for at least a day to allow the flavors to develop. (The sauce can be refrigerated for up to 2 weeks)