IN THE KITCHEN: Chicken & Corn Fritters

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

A quick & easy meal that can be made with chicken or pork.

Contributed by Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits,
Founder of Little Smiles NC, and
Major Chief Cook in our House!

Chicken Made Easy!

Serves 2


2 Chicken Breasts or Pork Chops. 

½ cup Sour Cream

½ cup Mayonnaise

French’s Crispy Fried Onions

1 Tablespoon Black Garlic Salt –

1 Tablespoon each of – Jane’s Krazy Salt and Pepper.

2 each – Dorot’s Ginger and Garlic (or use fresh Ginger and Garlic)

I can of French’s Fried Onions


Preheat oven to 350 Degrees

Mix the ginger, garlic, sour cream, mayonnaise, black garlic salt, Jane’s Krazy salt and pepper in a bowl. Pound the chicken or pork down. Spread the mixture over the meat. Top with the Fried onions. Place in a non-stick pan with a cover or any pan coated with non-stick spray and use aluminum foil to cover.  Put in the oven for 45 minutes or until done. Serve with Mexican Corn Fritters (see recipe below) and an artichoke. Go back to my past articles to find how to cook artichokes.

Easy chicken, corn fritter, and artichoke with dipping sauce.

Here’s a new sauce for the artichokes (my husband loved it). 

1 cup Mayonaise

Tablespoon of Curry   

1 each – Dorot’s Ginger and Garlic (or fresh Ginger and Garlic).

Sprinkle Black Garlic salt on top and dip the Artichoke leaves and heart into it.  Yum!

Corn Fritters with a Mexican touch

Serves 2 to 4

A great side dish with any meal! (I double the recipe and freeze leftovers for brunch on Sunday.)


1 can of whole kernel Corn

3 medium or 2 extra large Eggs.

1 tablespoon of Krazy mixed-up salt and pepper

1 tablespoon of Savory Spice Mexican Street Corn Seasoning. (Order online if you don’t want to go to the store. The store is a treat, you should go at least once.)

½ cup flour – your choice. I use Almond Flour. 

1 teaspoon Baking Powder

½ cup Mexican Cheese

1 pat of Butter

2-4 tablespoons of oil

¼ Tablespoon of Parsley and Chives. Fresh or Dried.


Strain the corn and let it drip dry or put it on a paper towel to get the liquid out. In a large bowl, put in the eggs, salt, pepper, spices, baking powder and flour. Whisk until smooth. Add the corn and cheese. I pour a bit of oil over it and mix.

I put on plastic gloves and shaped them into patties.  In your skillet — add some oil and butter and turn it on medium high. Do not burn them. When Golden brown, put on an absorbency paper and serve hot with sour cream or just as they are. Delicious!

Preparation and photos by Margi Kyle

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