"Better than Chicken Nuggets" CRISPY Spanish Chicken Fritters

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Put the flour in a large bowl, make a well, crack in the egg and whisk it. Add the chilled club soda and whisk to a smooth batter.
2. Stir the chopped onion, grated garlic, chives and paprika into the batter, then season with salt and pepper.
3. Pat the chicken breasts dry on paper towels and cut them into 0.625 cm (1/4 inch) cubes.
4. Add the chicken to the batter, season with salt and pepper, and mix well.
5. Heat the olive oil in a large frying pan over medium heat until hot.
6. Spoon the batter into the hot oil in a single layer, spaced apart, and cook in batches for 3 to 4 minutes per side, until golden, crisp and the chicken is cooked through. Drain on paper towels.
7. To keep the fritters warm, place them in a preheated oven on its lowest setting.
8. Pound the roughly chopped garlic in a mortar with the saffron and a pinch of salt until mashed. Add the mayonnaise, Dijon mustard, lemon juice and olive oil, season with salt and pepper, and whisk until creamy.
9. Spoon the aioli into a serving dish, arrange the fritters around it and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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