Step 1

Start by soaking clean chicken breasts in cold water for a couple of hours, and changing the water periodically. This is certainly optional, but it's my preferred way to cook meat while ensuring that it's thoroughly clean.

Step 2

Cut all fat off the chicken breasts and rinse well, again. Place clean beasts into a strainer for excess water to drain.

Step 3

Then cut the chicken into tiny cubes, about ¼”. Place chicken cubes into a large mixing bowl for easier mixing.

Step 4

Next, add eggs, shredded yellow onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt, and black ground pepper to the chicken.

Step 5

Stir everything together, then add flour and mix it again. The mixture should thicken a little after adding the flour.

Step 6

Now heat a large non-stick skillet or large frying pan over medium-low heat. That will be 3.5 if your stove is digital.

Step 7

Add 2-3 tablespoons of olive oil to the pan. When oil gets hot, place one large ice cream scoop of chicken mix onto the pan and pat down to flatten into a fritter.

Step 8

I like to cover the pan with a Frying Pan Splatter Screen Guard as the fritters splatter during sautéing, the guard contains most of the splatter. A regular lid traps the steam while a screen guard releases the steam but contains the splattering.

Step 9

This is an optional step but I love the results with it; I've noticed that covering with a pan lid causes the fritters to water, release their juice, then later become too dry.

Step 10

Sauté fritters for 5 minutes on each side. I prefer sautéing a tad longer on a lower temp to ensure the meat is well done. Then flip the fritters over and sauté for 5 more minutes.

Step 11

Once done, place sautéed fritters onto a plate or cutting board lined with paper towels to soak in excess oil, then place the fritters onto a serving dish of your choice before transferring another set of sautéed fritters to the lined paper towel surface.

Step 12

You may need to replace the paper towels every couple of batches as they get oily fast.