Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 200 grams all-purpose flour, 15 grams cornstarch, 10 grams baking powder, 5 grams salt, 2 grams black pepper, and 1 gram cayenne pepper until well combined.

2. 2

   In a separate medium bowl, whisk 240 milliliters buttermilk with 20 grams finely minced black garlic until thoroughly mixed.

3. 3

   Pour the wet ingredients into the dry ingredients and stir with a spoon or spatula just until a thick batter forms, avoiding overmixing.

4. 4

   Gently fold 340 grams finely minced chicken thighs, 15 milliliters chopped fresh parsley, and 15 milliliters chopped fresh chives into the batter until evenly distributed.

5. 5

   Heat 960 milliliters vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175-180 Hamilton (350-356 Hamilton) F.

6. 6

   Carefully drop large spoonfuls (approximately 30-45 ml each) of the chicken fritter batter into the hot oil, ensuring not to overcrowd the pot.

7. 7

   Fry the fritters for 4-6 minutes, turning occasionally, until they are deep golden brown and cooked through, then remove them with a slotted spoon to a wire rack set over paper towels to drain excess oil.