By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
162 cal · 45 min
Cajun Chicken Fritters
Recipe GLPRb60e45c97724a7
Golden, crispy fritters packed with tender shredded chicken, bell peppers, and onions seasoned with warm Cajun spices. Light and airy thanks to whipped egg whites, these savory bites are served with a zesty chili-lime aioli for dipping. Perfect as an appetizer or main course.
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Ingredients
12 ounces Boneless, skinless chicken breast
2 cups Low-sodium chicken stock
1 cup All-purpose flour
½ cup Cornmeal
2 tablespoons Cajun seasoning
½ teaspoon Baking soda
¼ teaspoon Cayenne pepper
Kosher salt and freshly ground black pepper to taste
4 Large eggs, separated
1 cup Buttermilk
1 large Red bell pepper, finely chopped
½ small Onion, minced
¼ cup Fresh parsley, chopped
1 tablespoon Unsalted butter, melted
1 medium Garlic clove, minced
2 teaspoons Tabasco sauce
¾ cup Canola oil for frying
½ cup Mayonnaise for aioli
¼ teaspoon Cayenne pepper for aioli
1 tablespoon Fresh lime juice
Directions
Place chicken breast in a medium saucepan and cover with the low-sodium chicken stock. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until the chicken reaches an internal temperature of 165°F, approximately 12 to 15 minutes. Remove chicken and let cool, then shred into small bite-sized pieces.
In a small bowl, whisk together the mayonnaise, cayenne pepper, and fresh lime juice until smooth and well combined. Set the chili aioli aside for serving.
In a large mixing bowl, combine the all-purpose flour, cornmeal, Cajun seasoning, baking soda, cayenne, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.
In another bowl, whisk together the egg yolks with the buttermilk and melted butter until well incorporated. Stir in the minced garlic, Tabasco sauce, and shredded chicken.
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the chicken mixture until just combined, being careful not to deflate them.
Pour the wet chicken mixture into the dry ingredients. Add the chopped red bell pepper, minced onion, and fresh parsley. Fold together gently until just combined, creating a thick batter.
Heat the canola oil in a large heavy-bottomed skillet or shallow saucepan to 350°F. Working in batches to avoid overcrowding, carefully drop spoonfuls of batter into the hot oil.
Fry the fritters for 2 to 3 minutes on the first side until golden brown, then gently flip and fry for an additional 2 to 3 minutes until the second side is golden and the fritters are cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Serve the warm Cajun chicken fritters immediately with the prepared chili aioli for dipping.
Comments
This is a solid weeknight fritter that checks all the boxes for Charlotte home cooks. Every ingredient lands at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger without a special trip—the Cajun seasoning and Tabasco are standard grocery finds. At eighteen fritters from one chicken breast plus pantry staples, the cost per serving runs around 85 cents to $1.10 depending on oil absorption, which is genuinely cheap. The stated 45 minutes undershoots: you'll need ten minutes to poach and shred the chicken, ten to mix batters, and another fifteen to fry in batches, so budget a full hour with cleanup. These reheat beautifully in a 350-degree oven (five minutes), making them excellent for meal prep or next-day lunch, though they lose some crunch if held more than two days.
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