Soft Poached Eggs with Corn Fritters and Crispy Chicken

Chef Emma here, and this is the kind of “brunch-for-dinner” plate that makes a regular weeknight feel a little special. You get golden corn fritters, crispy chicken, and those soft poached eggs that spill a warm yolk over everything—pure comfort, but still simple enough to pull off at home.

Soft Poached Eggs with Corn Fritters and Crispy Chicken

Golden corn fritters topped with soft poached eggs and served with crispy chicken for an easy, protein-packed brunch-style meal you can make any day of the week.

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Ingredients Equipment Method Notes

Ingredients

  

• For the Corn Fritters:
• – 1 15 oz can corn, drained well (or 1 1/2 cups frozen corn, thawed and patted dry)
• – 2 large eggs
• – 1/2 cup all-purpose flour
• – 1 teaspoon baking powder
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 1/2 teaspoon garlic powder optional
• – 2 tablespoons chopped green onions or chives optional
• – 2 tablespoons milk as needed to loosen batter
• – 2–3 tablespoons oil for frying vegetable or olive oil
• For the Crispy Chicken:
• – 1 lb boneless skinless chicken cutlets (or thin-sliced chicken breasts)
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 1/2 teaspoon paprika
• – 1/2 teaspoon garlic powder
• – 1/3 cup all-purpose flour
• – 1 large egg beaten
• – 3/4 cup panko breadcrumbs
• – 3 tablespoons oil for pan-frying
• For the Soft Poached Eggs:
• – 4 large eggs
• – 1 tablespoon white vinegar optional, helps whites set
• – Salt and pepper to taste
• For Serving optional:
• – Chopped parsley or dill
• – Lemon wedges
• – Hot sauce

See also  Holiday Stuffed Sweet Potatoes with Turkey and Cranberry Sauce

Equipment

• – Large nonstick skillet (for fritters)
• – Medium skillet (for chicken) or use one skillet and cook in batches
• – Medium saucepan (for poaching)
• – Mixing bowl
• – Whisk or fork
• – Slotted spoon
• – Paper towels

Method

 

1. Prep the chicken breading: Set up 3 shallow bowls: flour, beaten egg, and panko.
2. Season chicken with salt, pepper, paprika, and garlic powder.
3. Bread the chicken: Dredge in flour, dip in egg, then press into panko.
4. Cook chicken: Heat oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate.
5. Make fritter batter: In a bowl, whisk eggs. Add corn, flour, baking powder, salt, pepper, and optional garlic powder/green onions. Stir until combined. Add 1–2 tablespoons milk if batter feels too thick.
6. Cook fritters: Heat a thin layer of oil in a skillet over medium heat. Scoop 2 tablespoons batter per fritter and gently flatten. Cook 2–3 minutes per side until golden. Drain briefly on paper towels.
7. Poach eggs: Bring a medium saucepan of water to a gentle simmer (small bubbles). Add vinegar if using.
8. Crack each egg into a small bowl. Swirl the water gently, then slide in an egg. Poach 3–4 minutes for a soft yolk. Remove with a slotted spoon and blot on paper towel. Repeat.
9. Assemble: Plate 2 corn fritters, top with a poached egg, and serve crispy chicken on the side (or sliced on top). Finish with herbs, salt/pepper, and lemon if desired.

Notes

– If poaching multiple eggs, keep water at a gentle simmer (not a rolling boil).
– To keep fritters warm while you poach eggs, hold them on a baking sheet in a 200°F oven.
– Storage: Store fritters and chicken separately in the fridge up to 3 days. Poached eggs are best fresh.
– Reheat: Warm fritters in a skillet or air fryer for crisp edges; reheat chicken in oven/air fryer for crunch.

CALORIES: 640
PROTEIN: 46g

I love this recipe because you can keep it budget-friendly with pantry corn and a quick skillet chicken. And if you’re feeding kids, you can serve the eggs on the side (or swap in scrambled) and everyone still wins.

Summary

This recipe pairs crunchy corn fritters with crispy pan-seared chicken and soft poached eggs for a cozy, protein-packed brunch-style meal. Serve it with a squeeze of lemon, fresh herbs, or a simple side salad.

Nutrition Facts

Tips and Variations for Soft Poached Eggs with Corn Fritters and Crispy Chicken

• For extra-crispy fritters, pat corn dry and don’t overcrowd the pan.
• If poaching feels stressful, crack each egg into a small bowl first so you can slide it in smoothly.
• Shortcut: use leftover cooked chicken or store-bought cooked chicken strips and focus on the fritters + eggs.
• Variations: add shredded cheddar to the fritter batter, stir in chopped green onions, or swap chicken for turkey bacon.
• Kid-friendly option: serve with scrambled eggs instead of poached, and keep the herbs mild.

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