Ingredients
12
12 servings
- •1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- •2 eggs, lightly beaten
- •1 (4 ounce) can Hatch green chiles, drained
- •0.5 cup chopped onion
- •0.5 cup almond flour
- •2 tablespoons mayonnaise
- •3 cloves garlic, peeled and smashed
- •2 teaspoons chili powder
- •1 teaspoon chipotle chile powder
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon ground cumin
- •2 tablespoons Buffalo wing sauce, or to taste
- •0.25 cup avocado oil, or as needed
Instructions
- 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.
- 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.
- Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 164
- Carbohydrate: 4g
- Fat: 13g
- Fiber: 1g
- Protein: 10g
- Sugar: 1g
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