Whipped this up for dinner, and guess what? My hubby and I couldn’t get enough, and he ate most of it!

1 pound boneless, skinless chicken breasts, finely chopped
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup mayonnaise
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped green onions
Vegetable oil for frying

In a large bowl, combine the chopped chicken, flour, cornmeal, mayonnaise, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.

Fold in the chopped green onions.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, drop spoonfuls of the chicken mixture into the skillet, flattening them slightly with the back of the spoon.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the fritters from the skillet and drain on paper towels.

Serve hot with your choice of dipping sauce.

For a spicier version, add a pinch of cayenne pepper to the mixture. You can also incorporate shredded cheese, such as cheddar or pepper jack, for added flavor. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For a lighter version, consider baking the fritters in the oven at 400°F for 15-20 minutes, flipping halfway through, instead of frying.