Ingredients
12 ounces boneless, skinless chicken breast (about 2 medium breast halves)
2 cups homemade or store-bought low sodium chicken stock
1 cup (5 ounces) all-purpose flour
1/2 cup cornmeal
2 tablespoons cajun seasoning
1/2 teaspoon baking soda
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
4 large eggs, separated
1 cup buttermilk
1 large red bell pepper, finely chopped (about 1 cup)
1/2 small onion, minced (about 1/4 cup)
1/4 cup chopped fresh parsley leaves
1 tablespoon unsalted butter, melted
1 medium garlic clove, minced (about 1 teaspoon)
2 teaspoons Tabasco sauce
3/4 cup canola oil (see note above)
Quick Chili Aioli:
1/2 cup mayonnaise
1/4 teaspoon cayenne
1 tablespoon juice from two limes
Preparation
For the Fritters: Heat chicken and broth in a medium saucepan over medium-high heat to simmering. Reduce heat to medium-low to maintain a gentle simmer. Cook, turning occasionally, until chicken registers 150 to 155°F on an instant read thermometer, 10 to 14 minutes after stock comes to a boil. Transfer chicken to a plate and when cool enough to handle, finely shred using two forks.
2
Whisk flour, cornmeal, cajun seasoning, baking soda, cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; set aside.
3
Whisk yolks, buttermilk, bell pepper, onion, parsley, butter, garlic, and Tabasco sauce in a large bowl until combined. Fold buttermilk mixture into dry mixture until just combined, then fold in chicken.
4
Place egg whites in clean, dry bowl of standing mixer fitted with whisk attachment. Beat on medium-high speed to soft peaks. Gently fold into chicken mixture until just combined.
5
For the Chili Aioli: In small bowl, whisk mayonnaise, cayenne, and lime juice. Season to taste and serve with fritters.
6
To Cook the Fritters: Heat 6 tablespoons oil in 12-inch skillet over medium heat to shimmering (see note). Drop 6 to 8 mounds of mixture into pan (about heaping tablespoon each), spacing about 1 inch apart.
7
Cook until both sides are golden brown and center is just set, about 2 to 3 minutes total. Transfer fritters to a paper towel lined plate and season immediately with salt. Repeat until batter is used up, adding more oil as necessary. Serve hot.
