Crispy Ranch Chicken Fritters (Printer-Friendly)
Golden, crunchy chicken fritters with zesty ranch flavor, perfect for easy entertaining or weeknight snacks.
# What You’ll Need to Cook:
→ Protein Base
01 -
500 g boneless, skinless chicken breasts, diced
→ Coating
02 -
75 g all-purpose flour
03 -
60 g panko breadcrumbs
04 -
18 g ranch seasoning mix
05 -
1/2 teaspoon garlic powder
→ Wet Mixture
06 -
2 large eggs
07 -
60 ml buttermilk
→ Frying
08 -
500 ml vegetable oil, for frying
# Steps to Prepare:
01 -
Dice boneless, skinless chicken breasts into uniform 1 cm pieces for even cooking.
02 -
In a large bowl, combine all-purpose flour, panko breadcrumbs, ranch seasoning mix, and garlic powder. Stir until the dry mixture is evenly blended.
03 -
In a separate bowl, whisk eggs with buttermilk until smooth.
04 -
Working in batches, toss diced chicken with the flour mixture, then dip into the egg-buttermilk mixture, and finally dredge again in the panko mixture for a second coating. Shake off any excess at each stage.
05 -
Arrange coated chicken on a tray and let rest for 10 minutes. This helps the breading adhere and prevents it from falling off during frying.
06 -
Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 175°C, using a digital thermometer for accuracy.
07 -
Fry chicken in small batches for 3-4 minutes per batch, until golden-brown and thoroughly cooked. Avoid overcrowding the pot to prevent temperature drops.
08 -
Remove fritters with a slotted spoon and drain on a wire rack lined with paper towels. Serve hot with ranch dipping sauce.
# Extra Cooking Tips:
01 -
For extra crispiness, add 1 tablespoon of cornstarch to the initial flour mixture.
02 -
Use a wire rack instead of paper towels for draining to maintain crisp texture.
03 -
Letting breaded chicken rest before frying helps prevent breading separation.