Crispy Spanish Chicken Fritters From Scratch

Tap a timecode to jump the video there — the current step is highlighted while it plays.

1. 1

   In a large bowl, whisk 1/2 cup (60 g) all-purpose flour with 1 large egg and 1/3 cup (80 ml) club soda until a smooth batter forms.

   💡 If the batter is too thick or thin, adjust the liquid amount.

   all-purpose flour 1/2 cupegg 1 largeclub soda 1/3 cup

   ▶ 0:49

2. 2

   Add 1/4 cup (40 g) chopped onion, 2 cloves of finely grated garlic, 2 tablespoons (5 g) chopped chives, and 1/2 teaspoon (a little over 1 g) sweet smoked Spanish paprika to the batter. Season with a kiss of sea salt and freshly cracked black pepper, then whisk to combine.

   💡 The batter is forgiving; adjust liquid as needed.

   onion 1/4 cupgarlic 2 cloveschives 2 tablespoonssweet smoked Spanish paprika 1/2 teaspoonsea saltblack pepper

   ▶ 1:19

3. 3

   Pat 2 boneless chicken breasts (225 g each) completely dry with paper towels. Cut the chicken into 1/4 inch (0.5 cm) cubes.

   💡 Small pieces ensure the chicken cooks through fully.

   boneless chicken breasts 2

   ▶ 1:55

4. 4

   Add the chicken cubes to the batter bowl. Season with sea salt and freshly cracked black pepper, then fold until well mixed.

   💡 The texture should be thick enough to hold the chicken.

   sea saltblack pepper

   ▶ 2:27

5. 5

   Heat 1/4 cup (60 ml) extra virgin olive oil in a large fry pan over medium heat. Once the oil is hot, add the batter in spoonfuls to the pan in single layers, cooking in batches to avoid overcrowding.

   💡 Gently push down on each fritter as they cook.

   extra virgin olive oil 1/4 cup

   🔥 medium heat▶ 3:02

6. 6

   Fry the fritters for 3 to 4 minutes per side until golden and crispy, and the chicken is fully cooked through. Transfer finished batches to a dish with paper towels to drain.

   💡 Keep finished batches in a preheated oven at its lowest setting to stay warm.

   ⏱ 3 to 4 minutes▶ 3:23

7. 7

   For the aioli, pound 2 roughly chopped garlic cloves and 1/4 teaspoon (a little under 1/4 g) saffron threads with a pinch of sea salt in a mortar and pestle until mashed.

   💡 You can also use a food processor or hand blender.

   garlic 2 clovessea saltsaffron threads 1/4 teaspoon

   ▶ 4:10

8. 8

   Stir 1/2 cup (120 g) mayonnaise, 1 teaspoon (5 g) dijon mustard, 1 teaspoon (5 ml) lemon juice, and 1 tbsp (15 ml) extra-virgin olive oil into the garlic mixture. Season with a kiss of sea salt and freshly cracked black pepper, whisking until creamy.

   💡 The sauce should be a beautiful creamy consistency.

   garlic 2 clovessea saltblack peppermayonnaise 1/2 cupdijon mustard 1 teaspoonlemon juice 1 teaspoonextra-virgin olive oil 1 tbsp

   ▶ 4:44

9. 9

   Transfer the aioli to a serving dish and arrange the crispy chicken fritters around it.

   💡 Serve as a tapas appetizer or a main course.

   ▶ 5:22

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Spain on a Fork on YouTube