25 creative ways to cook chicken this fall

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Chicken fritters

This South American/Jamaican-inspired recipe usually incorporates codfish for the filling, but chicken is a worthy substitute. Poach 2 diced chicken breasts in 3 cups water. When cooked through, remove the chicken and grind up in a food processor. Reserve the cooking water. Saute 1 chopped onion in a lightly oiled skillet, add the chicken, and season with salt and pepper to taste. For the fritter dough: add 1 chicken stock cube to the reserved poaching water, 1/4 cup butter, 3 1/2 cups flour, and mix well. Take a chunk of the batter, form it into a ball, and use your thumb to hollow it out. Add a spoonful of the chicken stuffing, then seal it back up. Dip the fritters into a small bowl of milk, then coat in breadcrumbs and cook in a fryer or in frying oil heated to 375 °F. Drain on paper towels, and serve immediately.