Why recepie famous for?
These low-carb chicken fritters are bursting with flavor from Hatch chiles, cumin, and mayonnaise. Serve with extra wing sauce, if desired.
Ingredients
Original recipe yields 12 servings1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 eggs, lightly beaten 1 (4 ounce) can Hatch green chiles, drained
½ cup chopped onion
½ cup almond flour
2 tablespoons mayonnaise
3 cloves garlic, peeled and smashed
2 teaspoons chili powder
1 teaspoon chipotle chile powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tablespoons Buffalo wing sauce, or to taste
¼ cup avocado oil, or as needed
Instructions
Step 1
Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
Step 2
Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
Step 3
Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
Step 4
Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.
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