Cajun Chicken Fritters With Creole Mustard Dipping Sauce

About five years ago, I got a call from a representative at the National Chicken Cooking Contest, telling me that my recipe had been chosen to represent Mississippi in their cook-off.  This was my first win and probably only the second or third recipe that I had ever submitted to any contest.  That call really changed my life in many ways.  It gave me a hobby.  This hobby took me and my family around the country to more cook-offs.  It brought in some cash and prizes.  I think the best thing it gave me, though, were cooking friends around the country that I never would have met otherwise.  I love my cooking friends. 
This is the recipe that started it all.  My daughter asked for these the other day, so I fried up a batch.  Here are a couple of things you need to know if you make them:
-When I originally wrote the recipe, I included 1 teaspoon of liquid crab boil.  Somehow that ingredient never made it to the final draft of the recipe that was in the chicken cookbook.  I fried up some with it and some without it the other day, and it was unanimous that the ones with the crab boil addition were better.  I recommend adding it in.  
-If you can’t find Creole mustard for the sauce, you can substitute another grainy mustard.  I love, love, love Zatarain’s Creole mustard.

-I use a cookie scoop to scoop the batter into the hot oil.  Don’t overcrowd them, and make sure to let the oil come back up to temperature between fryings.

Cajun Chicken Fritters with Creole Mustard Dipping Sauce

1 cup flour
1/2 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
4 eggs, separated
1 cup buttermilk
1 tablespoon butter, melted
2 teaspoons hot pepper sauce
2 teaspoons Creole seasoning
1 to 1 1/2 teaspoons liquid crab boil (I use Zatarain’s), optional
4 tablespoons grated onion
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 tablespoon red pepper flakes
3 1/2 cups cooked, shredded chicken
3 tablespoon canola oil
1 1/2 cups mayonnaise
3 tablespoons creole mustard
1 1/2 tablespoons horseradish

In large mixing bowl, combine flour, cornmeal, salt and baking soda. Stir in slightly
beaten egg yolks, buttermilk, butter, hot pepper sauce, Creole seasoning, and
liquid crab boil, if using. Add grated onion, green and red bell peppers, red
pepper flakes, and chicken. Beat egg whites until stiff peaks form and gently
fold into batter. In Dutch oven, place canola oil to depth of 2 inches and
heat over medium high heat to 375 degree F. Drop batter by rounded spoonfuls
or medium scoop into hot oil, about 5 or 6 at a time. Fry about 3 minutes or
until golden brown, turning once. Drain fritters on paper towels and arrange
on serving platter. Serve with Creole Mustard Dipping Sauce. Makes 35-40

Creole Mustard Dipping Sauce:
In small bowl, stir together 1 1/2 cups mayonnaise, 3 tablespoons Creole
mustard and 1 1/2 tablespoons horseradish.


  1. says

    Would this work substituting clams for the chicken, do you think? My favorite fritter is clam fritter, but I don’t have a decent recipe for it and wondering if this one would work for it? Chicken ones sound good, too, though!

  2. Andrea in Toronto, Canada says

    I love your blog. Came across it entirely by fluke. We love canjun flavour. The ingredients are sometimes difficult to find, but I have found a wholesaler in Toronto who carries everything. My little secret gem. I am making your chicken fritters as an appetizer for New Year’s. They sound so delicious. Will let you know how they turn out. Thanks for your fabulous posts!
    Andrea in Toronto, Canada

    • says

      love ripe banana frettirs, and it’s a pleasure seeing them here by someone close to my roots. I’m from Jamaica and it’s a known fact that people from St. Vincent are the closest people Ito Jamaicans with almost the same accents and also looking alike; yes, it’s true!! I’m not surprised seeing this recipe here intact. I make them as a special treat for my kids who are grown now but still act like kids when I make them. I know for sure this tradition will carry on because my 2 year old grandson loves them too; as some of the first foods he’s had since weaned from breast feeding!! I’ve already taught my children how to prepare them after they asked; knowing someday they’ll have to do it themselves. When I make mine, I serve up a lot, because every one wants at least six and it’s a riot at the table. I used to include milk but found out water is a great substitute even with all-purpose flour. I’ve had to add all the ingredients from the prep stage because by the time it takes to garnish with extra sugar at the end stage, they are already snapped up by these hungry folks here! I know their anxiety, because I had it too as a child in Jamaica; where my grandmother used to cook mine. I had it better, I was the only child there; having them all to myself, LOL!!!

  3. says

    My children aren’t especially fond of chicken nuggets but these aren’t your Mama’s nuggets are they? I’m thinking they’d love these babies.
    I generally try to avoid frying but for these I’ll break out the fry daddy!
    Thanks for sharing!
    Btw, I’m not close to Panana City. It’s about 6/7 hours from here. :(

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